Class 3 – Nutrition and Health – Spring 2019 – Chapter 2 of McGuire and Beerman
Photos of the Blackboard Presentation on 1-25-2019:
Class 2 – Nutrition and Health – Spring 2019 – Chapter 1 of McGuire and Beerman
Note about Order of Topics:
I follow the book very closely throughout the semester. The first two chapters of the book are fairly light and concern general information about Nutrition and how the Dietary Standards (Dietary Reference Intakes (DRIs)) were created and why. I add some information about the Foundations of Nutrition, which were developed in the late 1800s and early 1900s. Much excellent Nutrition research was done during these periods of time. One of the problems the “Media Nutrition Experts: have is that they do not realize this and thus do not know about this research. I have selected what I call the Three Foundations of Nutrition. These topics or breakthroughs were not the only research performed by the early researchers, but I consider them the most important. Without these three foundations, the rest of nutrition research would have been difficult to complete.
On the following Synopsis of the course, I highlight what portion we are doing right now and where we will head next.
Class 1 – Nutrition and Health – Spring 2019 – Welcome to Class
Welcome to the Class:
I wanted to say I am looking forward to class tomorrow. Every semester I try to do something different to make the class better. This semester I added TopHat to the class so as to get immediate feedback and to better track attendance. In order to makeup for some of the extra money you need to spend on TopHat, I went back to using primarily the solid Textbook, which you can probably get used for a very small amount. There must be hundreds on campus somewhere. You can still order the on-line version of the book if you prefer that. In order not to need the online version of the book, I found a free diet analysis program that is extremely easy to use and can be done from your phone. So we will no longer use the Textbook diet analysis program.
I have a blog for the course that can be accessed directly or through TopHat. The name is: https://howtocureobesity.com
On the blog I put the outline for the day’s lecture and some interesting tidbits I find here and there. If someone asks me a good question (which almost all are), I will answer it on the blog.
And finally, I use Sakai for resources, announcements, and for its gradebook.
Looking forward to a fun and productive class!
Joe Dixon
Textbook for the Course is 
You can buy the Textbook used, new, or share it with a friend.
Also, it is available in the on-line Mind-Tap version.
But you must read the Textbook for this Course!
Macronutrients in the Diet
Over and over in the class I am going to refer to the macronutrients and what percent of Calories (calories written with a capital C is the Nutrition Calorie, or otherwise known as the kilocalorie (Kcal); the kilocalorie is equal to 1,000 chemistry calories (small c)). Today, the average intake of macronutrients in the U.S. is shown below. This is the mean of over what 300 million people consume. Each of us may have a different distribution for the diet we normally eat. However, it is a starting point and you need to know it.
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NEXT TIME: LAST CLASS – REVIEW FOR FINAL!
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High Iron Levels in the Body Causes Systemic Insulin Resistance.
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Schedule for remaining classes:
Here was the Data Collected for the Class in 2014:
In the Figure, Percent of Target is usually Percent of the Appropriate DRI:
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Good Luck on the Exam and Have a Restful and Safe Thanksgiving!
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