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== Short Description == |
== Short Description == |
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| − | This course covers the following concepts: • Optimal nutrition; • Energy balance: dietary intake and physical activity; • Nutriom – a set of essential nutrients; • Optimal nutrition under budget constraint; • Food-processing technology, genetic engineering, and new sources of food; • Digital solutions in dietary management; What is the purpose of this course?; The goal of this course is to introduce basic elements of the optimal nutrition – multi-disciplinary, multi-dimensional concept, and help students find the balance between their physiological individual requirements and food consumed daily.; Students will be provided with knowledge required to design their own personal diets, associated with their needs, depending on the level of their physical activity and health status. They will also be given an overview of food safety issues and modern food-processing technologies understanding of which will enable making conscious dietary choices.; Finally, digital tools available to assist personal food management and trends in internet-of-things (IoT) development will be discussed, offering students perspective on potential app projects in personalized nutrition.; Course Objectives Based on Bloom’s Taxonomy; What should a student remember at the end of the course? (5-7 points for bachelors and 3-5 for masters); By the end of the course, the students should be able to remember and recognize; Optimal nutrition as a science-based approach helping them in managing their personal diets; Nutriom – the set of essential nutrients required for normal functioning of body’s systems, organs, and tissues; Principles of dietary management under budget constrain; Basics of industrial food processing, use of food additives and technological aids; Genetic engineering techniques as applied to foods; New food technologies, use of nanomaterials; Trends in development of digital tools used in the personalized nutrition; What should a student be able to understand at the end of the course? (5-7 points for bachelors and 4-5 for masters); Understand how to measure and keep energy balance in their diet; Understand how to read food labels and where to find nutrition information; Understand how to construct personal diet under limited financial resources; Understand current food technology and processing methods; Understand trends in digital solutions used in personalized nutrition.; What should a student be able to apply at the end of the course? ( 3-5 points for bachelors and 4-6 for masters); By the end of the course, the students should be able to:; Apply nutrition principles in evaluating their personal energy intakes and expenditures; Demonstrate and use basic knowledge of nutriom and its essential components in their dietary choices; Conduct self-assessment of risks and opportunities of personal dietary behaviour; Design personal diet and propose an optimal dietary tracking tool; Course evaluation (Do you have any special weight on the course evaluations of components that affect the assessment of the development of the discipline? By default, it will be as below. If you think it should be different please indicate this in the `Proposed points' column); Table 1: Course grade breakdown; Late Submission Policy:; Reducing one grade for submissions after the deadline.; Cooperation Policy and Quotations:; Grades range (Does this class have any particularities of matching the grades with a five-point scale? By default, it will be as below. If you think that should be different, please indicate this in the `Proposed range' column):; Table 2: Course grading range; Resources and reference material; Introduction to Human Nutrition, 3rd Edition, 2019, Wiley-Blackwell; Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford. |
+ | This course covers the following concepts: • Optimal nutrition; • Energy balance: dietary intake and physical activity; • Nutriom – a set of essential nutrients; • Optimal nutrition under budget constraint; • Food-processing technology, genetic engineering, and new sources of food; • Digital solutions in dietary management; What is the purpose of this course?; The goal of this course is to introduce basic elements of the optimal nutrition – multi-disciplinary, multi-dimensional concept, and help students find the balance between their physiological individual requirements and food consumed daily.; Students will be provided with knowledge required to design their own personal diets, associated with their needs, depending on the level of their physical activity and health status. They will also be given an overview of food safety issues and modern food-processing technologies understanding of which will enable making conscious dietary choices.; Finally, digital tools available to assist personal food management and trends in internet-of-things (IoT) development will be discussed, offering students perspective on potential app projects in personalized nutrition.; Course Objectives Based on Bloom’s Taxonomy; What should a student remember at the end of the course? (5-7 points for bachelors and 3-5 for masters); By the end of the course, the students should be able to remember and recognize; Optimal nutrition as a science-based approach helping them in managing their personal diets; Nutriom – the set of essential nutrients required for normal functioning of body’s systems, organs, and tissues; Principles of dietary management under budget constrain; Basics of industrial food processing, use of food additives and technological aids; Genetic engineering techniques as applied to foods; New food technologies, use of nanomaterials; Trends in development of digital tools used in the personalized nutrition; What should a student be able to understand at the end of the course? (5-7 points for bachelors and 4-5 for masters); Understand how to measure and keep energy balance in their diet; Understand how to read food labels and where to find nutrition information; Understand how to construct personal diet under limited financial resources; Understand current food technology and processing methods; Understand trends in digital solutions used in personalized nutrition.; What should a student be able to apply at the end of the course? ( 3-5 points for bachelors and 4-6 for masters); By the end of the course, the students should be able to:; Apply nutrition principles in evaluating their personal energy intakes and expenditures; Demonstrate and use basic knowledge of nutriom and its essential components in their dietary choices; Conduct self-assessment of risks and opportunities of personal dietary behaviour; Design personal diet and propose an optimal dietary tracking tool; Course evaluation (Do you have any special weight on the course evaluations of components that affect the assessment of the development of the discipline? By default, it will be as below. If you think it should be different please indicate this in the `Proposed points' column); Table 1: Course grade breakdown; Late Submission Policy:; Reducing one grade for submissions after the deadline.; Cooperation Policy and Quotations:; Grades range (Does this class have any particularities of matching the grades with a five-point scale? By default, it will be as below. If you think that should be different, please indicate this in the `Proposed range' column):; Table 2: Course grading range; Resources and reference material; (Specify open access resources); Introduction to Human Nutrition, 3rd Edition, 2019, Wiley-Blackwell; Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford. |
== Prerequisites == |
== Prerequisites == |
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=== Open access resources === |
=== Open access resources === |
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| + | * Introduction to Human Nutrition, 3rd Edition, 2019, Wiley-Blackwell |
||
* Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford |
* Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford |
||
Revision as of 13:12, 23 November 2022
Optimal nutrition: the craft of balancing diet and lifestyle in the post-digital world
- Course name: Optimal nutrition: the craft of balancing diet and lifestyle in the post-digital world
- Code discipline: XXX
- Subject area:
Short Description
This course covers the following concepts: • Optimal nutrition; • Energy balance: dietary intake and physical activity; • Nutriom – a set of essential nutrients; • Optimal nutrition under budget constraint; • Food-processing technology, genetic engineering, and new sources of food; • Digital solutions in dietary management; What is the purpose of this course?; The goal of this course is to introduce basic elements of the optimal nutrition – multi-disciplinary, multi-dimensional concept, and help students find the balance between their physiological individual requirements and food consumed daily.; Students will be provided with knowledge required to design their own personal diets, associated with their needs, depending on the level of their physical activity and health status. They will also be given an overview of food safety issues and modern food-processing technologies understanding of which will enable making conscious dietary choices.; Finally, digital tools available to assist personal food management and trends in internet-of-things (IoT) development will be discussed, offering students perspective on potential app projects in personalized nutrition.; Course Objectives Based on Bloom’s Taxonomy; What should a student remember at the end of the course? (5-7 points for bachelors and 3-5 for masters); By the end of the course, the students should be able to remember and recognize; Optimal nutrition as a science-based approach helping them in managing their personal diets; Nutriom – the set of essential nutrients required for normal functioning of body’s systems, organs, and tissues; Principles of dietary management under budget constrain; Basics of industrial food processing, use of food additives and technological aids; Genetic engineering techniques as applied to foods; New food technologies, use of nanomaterials; Trends in development of digital tools used in the personalized nutrition; What should a student be able to understand at the end of the course? (5-7 points for bachelors and 4-5 for masters); Understand how to measure and keep energy balance in their diet; Understand how to read food labels and where to find nutrition information; Understand how to construct personal diet under limited financial resources; Understand current food technology and processing methods; Understand trends in digital solutions used in personalized nutrition.; What should a student be able to apply at the end of the course? ( 3-5 points for bachelors and 4-6 for masters); By the end of the course, the students should be able to:; Apply nutrition principles in evaluating their personal energy intakes and expenditures; Demonstrate and use basic knowledge of nutriom and its essential components in their dietary choices; Conduct self-assessment of risks and opportunities of personal dietary behaviour; Design personal diet and propose an optimal dietary tracking tool; Course evaluation (Do you have any special weight on the course evaluations of components that affect the assessment of the development of the discipline? By default, it will be as below. If you think it should be different please indicate this in the `Proposed points' column); Table 1: Course grade breakdown; Late Submission Policy:; Reducing one grade for submissions after the deadline.; Cooperation Policy and Quotations:; Grades range (Does this class have any particularities of matching the grades with a five-point scale? By default, it will be as below. If you think that should be different, please indicate this in the `Proposed range' column):; Table 2: Course grading range; Resources and reference material; (Specify open access resources); Introduction to Human Nutrition, 3rd Edition, 2019, Wiley-Blackwell; Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford.
Prerequisites
Prerequisite subjects
Prerequisite topics
Course Topics
| Section | Topics within the section |
|---|---|
| Foundations of healthy diet |
|
| Nutriom |
|
| Nutritional economics |
|
| New food processing technologies |
|
| Digital solutions for dietary management |
|
Intended Learning Outcomes (ILOs)
What is the main purpose of this course?
The goal of this course is to introduce basic elements of the optimal nutrition – multi-disciplinary, multi-dimensional concept, and help students find the balance between their physiological individual requirements and food consumed daily.
ILOs defined at three levels
Level 1: What concepts should a student know/remember/explain?
By the end of the course, the students should be able to ...
- Optimal nutrition as a science-based approach helping them in managing their personal diets
- Nutriom – the set of essential nutrients required for normal functioning of body’s systems, organs, and tissues
- Principles of dietary management under budget constrain
- Basics of industrial food processing, use of food additives and technological aids
- Genetic engineering techniques as applied to foods
- New food technologies, use of nanomaterials
- Trends in development of digital tools used in the personalized nutrition
Level 2: What basic practical skills should a student be able to perform?
By the end of the course, the students should be able to ...
- Understand how to read food labels and where to find nutrition information
- Understand how to construct personal diet under limited financial resources
- Understand current food technology and processing methods
- Understand trends in digital solutions used in personalized nutrition.
Level 3: What complex comprehensive skills should a student be able to apply in real-life scenarios?
By the end of the course, the students should be able to ...
- Apply nutrition principles in evaluating their personal energy intakes and expenditures
- Demonstrate and use basic knowledge of nutriom and its essential components in their dietary choices
- Conduct self-assessment of risks and opportunities of personal dietary behaviour
- Design personal diet and propose an optimal dietary tracking tool
Grading
Course grading range
| Grade | Range | Description of performance |
|---|---|---|
| A. Excellent | 90-100 | - |
| B. Good | 75-89 | - |
| C. Satisfactory | 60-74 | - |
| D. Poor | 0-59 | - |
Course activities and grading breakdown
| Activity Type | Percentage of the overall course grade |
|---|---|
| Homework 1 | 30 |
| Homework 2 | 30 |
| Final test | 40 |
Recommendations for students on how to succeed in the course
Resources, literature and reference materials
Open access resources
- Introduction to Human Nutrition, 3rd Edition, 2019, Wiley-Blackwell
- Food and Nutrition Economics. Fundamentals for Health Sciences. George C. Davis and Elena L.Serrano, 2016, Oxford
Closed access resources
Software and tools used within the course
Teaching Methodology: Methods, techniques, & activities
Activities and Teaching Methods
| Learning Activities | Section 1 | Section 2 | Section 3 | Section 4 | Section 5 |
|---|---|---|---|---|---|
| Homework and group projects | 1 | 1 | 1 | 0 | 0 |
| Oral polls | 1 | 0 | 0 | 0 | 0 |
| Testing (written or computer based) | 0 | 0 | 0 | 1 | 1 |
Formative Assessment and Course Activities
Ongoing performance assessment
Section 1
| Activity Type | Content | Is Graded? |
|---|---|---|
| Question | (Please list exercises and tasks you used to evaluate the quality of students' self-study work, perform ongoing performance assessment and the mastery level of this section's topics. Please feel free to provide sample assignments, tests, polls, essay topics. Please provide 4-7 tasks described with sufficient detail. | 1 |
Section 2
| Activity Type | Content | Is Graded? |
|---|---|---|
| Question | (Please list exercises and tasks you used to evaluate the quality of students' self-study work, perform ongoing performance assessment and the mastery level of this section's topics. Please feel free to provide sample assignments, tests, polls, essay topics. Please provide 4-7 tasks described with sufficient detail. | 1 |
Section 3
| Activity Type | Content | Is Graded? |
|---|---|---|
| Question | (Please list exercises and tasks you used to evaluate the quality of students' self-study work, perform ongoing performance assessment and the mastery level of this section's topics. Please feel free to provide sample assignments, tests, polls, essay topics. Please provide 4-7 tasks described with sufficient detail. | 1 |
Section 4
| Activity Type | Content | Is Graded? |
|---|---|---|
| Question | (Please list exercises and tasks you used to evaluate the quality of students' self-study work, perform ongoing performance assessment and the mastery level of this section's topics. Please feel free to provide sample assignments, tests, polls, essay topics. Please provide 4-7 tasks described with sufficient detail. | 1 |
Section 5
| Activity Type | Content | Is Graded? |
|---|---|---|
| Question | (Please list exercises and tasks you used to evaluate the quality of students' self-study work, perform ongoing performance assessment and the mastery level of this section's topics. Please feel free to provide sample assignments, tests, polls, essay topics. Please provide 4-7 tasks described with sufficient detail. | 1 |
Final assessment
Section 1
- (In this block, please specify the questions that a student must answer to pass this section of the course. It is possible that you won't have such assessment formally in your class, however, these questions must reflect the key concepts that a student must master after completing of this section. They questions must not be short and might require a detailed answer with preparation. If this assessment is performed for several sections at once, feel free to skip this step in one of the sections and list more questions in the future sections. 3-5 questions.)
- 1. Building a personal physical activity profile (based on compendium of physical activity)
Section 2
- (In this block, please specify the questions that a student must answer to pass this section of the course. It is possible that you won't have such assessment formally in your class, however, these questions must reflect the key concepts that a student must master after completing of this section. They questions must not be short and might require a detailed answer with preparation. If this assessment is performed for several sections at once, feel free to skip this step in one of the sections and list more questions in the future sections. 3-5 questions.)
- 1. Measuring calories and essential nutrient intake. 7-day diet design.
Section 3
- (In this block, please specify the questions that a student must answer to pass this section of the course. It is possible that you won't have such assessment formally in your class, however, these questions must reflect the key concepts that a student must master after completing of this section. They questions must not be short and might require a detailed answer with preparation. If this assessment is performed for several sections at once, feel free to skip this step in one of the sections and list more questions in the future sections. 3-5 questions.)
- 1. Constructing indifference curve.
Section 4
- (In this block, please specify the questions that a student must answer to pass this section of the course. It is possible that you won't have such assessment formally in your class, however, these questions must reflect the key concepts that a student must master after completing of this section. They questions must not be short and might require a detailed answer with preparation. If this assessment is performed for several sections at once, feel free to skip this step in one of the sections and list more questions in the future sections. 3-5 questions.)
Section 5
- (In this block, please specify the questions that a student must answer to pass this section of the course. It is possible that you won't have such assessment formally in your class, however, these questions must reflect the key concepts that a student must master after completing of this section. They questions must not be short and might require a detailed answer with preparation. If this assessment is performed for several sections at once, feel free to skip this step in one of the sections and list more questions in the future sections. 3-5 questions.)
The retake exam
Section 1
Section 2
Section 3
Section 4
Section 5