Questions sent already
DIET AND CHRONIC DISEASES Course Design Document LDT 620 Table of Content: i. Course Rationale……………………………………………………………………………………………………3 ii. Target Audience…………………………………………………………………………………………………….3 iii. Course Description…………………………………………………………………………………………………3 a. Course Objectives……………………………………………………………………………………………….3 b. Subject Matter Experts (SMEs) and Stakeholders………………………………………………..4 c. Prerequisites and Background Knowledge…………………………………………………………..4 d. Course Structure/Content Outline……………………………………………………………………….4 e. Modul1: Course duration and Mode of Delivery……………………………………………………………………………………………………………….5 iv. Evaluation Strategy…………………………………………………………………………………………………5 v. Module 1: Food and the Body 1. Food and the Body……………………………………………………………………………………………6 2. Macro and Micro Nutrients……………………………………………………………………………..10 3. Caloric Intake and Appropriate Portion Sizes……………………………………………………16 vi. Module 2: Food and Disease Development 1. Body Systems and Functions…………………………………………………………………………….20 2. Disease State: Types, Acute vs. Chronic Diseases……………………………………………..23 3. Diet and Disease………………………………………………………………………………………………25 vii. Module 3: Diet to Improve Health and Disease Management 1. Diet as a Lifestyle……………………………………………………………………………………………..31 2. Food as Medicine…………………………………………………………………………………………….32 3. Let’s get Moving……………………………………………………………………………………………...33 viii. Resources………………………………………………………………………………………………………………35 Background The prevalence of certain chronic diseases (such as diabetes and cardiovascular diseases) has been on the rise for the last few decades, resulting in increased health care spending at all levels. Over the same period of time, the eating habits of most Americans has changed significantly. What has caused this increased prevalence of chronic diseases and how might it be related to a change in diet? Could the diet be used in the management of some of these disease conditions? In this course you will learn how diet influences the development and management for certain chronic diseases. Course Rationale The rationale of the course is to create awareness of the relationship between diet and the development and management of chronic diseases. No matter our background, race, culture, profession, etc. etc., nourishing our bodies by what we eat is a basic human need. At the same time, advances in technology in the West, has made food readily available in proportions not previously imagined or attainable. There has also been a rise in the prevalence of chronic disease leading to increase health spending for individuals, family, and government. In addition, there is increased physical and emotional burden on families as a result of managing these diseases as well as constrains on health care systems. However, knowledge of a healthy diet and the relationship between diet and developing/managing chronic diseases will greatly impact the current trend positively. Aware individuals will be able to make better food choices which in the long run will lead to better health outcomes. Target Audience This course is for anyone who is interested in learning more about the relationship between diet and chronic diseases in order to improve their personal health and prevent the development of diseases. The course is highly recommended for young professionals who are moving out into the world for first time and who have to plan their own meals. Older and more seasoned professionals who are now beginning to experience some of the negative consequences of poor diet decisions for many years will also benefit from the course. Family members and care givers of persons with chronic disease can also learn how to better help loved ones manage chronic conditions with something as simple as diet. Subject Matter Experts (SME) & Stakeholders SME in healthcare who can provide resources for the development of this course include Pathologists who have expert knowledge of disease course, development as well as treatment and outcomes. Other stakeholders include, Primary Care Physicians and Nurses. Nutritional insight for this course is provided by Nutritionists, Dieticians and Health Coaches. Stakeholders interest in the successful implementation of the course objectives includes local health department, Hospitals’ disease prevention outreach program and families caring for members with chronic health conditions. Course Prerequisite/Background Knowledge No prerequisite or background knowledge of the subject is required. However, course participants will be given exercises to determine how much of their current diet practices are to promote healthier food choices and consequently better health outcomes in the long run. Course Objectives Terminal objective At end of this course, participants will be able make better diet choices and influence their health outcomes, either by preventing the development of chronic diseases in the future or help in the management/reversal of any disease processes due to poor diet choices. Enabling Objectives In order to achieve the overall stated objectives for this course, participants will learn about food nutrient content (micro and macro nutrients) and what constitutes a balanced and healthy diet. They will explore the changes in diet over time and what chronic disease conditions are They will also learn what role diet plays in the development of certain diseases and how diet can be used in prevention and manage certain chronic disease conditions. Course duration and Mode of Delivery The course will take place over a period of 4 weeks. The course will be offered on Tuesdays and Thursdays evenings and duration shall be 2 hours. The course is planned such that participants will get frequent deep dives into course material to stay engaged yet without feeling overwhelmed. Course Mode of delivery will be virtual and the tool used will be Google Classroom for course content. Assessments will be done via BookWidget through Google Classroom. For community interaction and engagement, course participants will use MS Teams. Evaluation Evaluation for this course will be in the form of Formative and Summative Assessments 1. Formative Assessments: Throughout each Course Module, participants will be given exercises to assess background knowledge, review content taught, evaluate understanding through practical application and interact with peers for critical thinking and different points of view. 2. Summative Assessments: At the end of each module, participants will be required to complete an end of Module exercise to demonstrate understanding of content by (by not limited to) application of content in their own unique situations. Course Structure and Content Outline The course will be divided into 4 Modules, each Module expounding on each enabling objective while building on the previous one to ensure coherent and cohesive understanding of the content. Each Module will have outlined Module Objectives, Learning Activities, Action Items, Discussion Board Items and any specific exercises for the Module. At the end of each module, there will be a Formative/Summative Assessment to assess practical real-world application of content taught. Content Outline: · Module: Title · Module Objective · Learning Activities and Content · Action Items · Learning Activity Content · Discussion Board · Formative/Summative Assessment Module 1: FOOD AND THE BODY Objectives · Review Personal food choices and dietary habits · Learn about the various food categories · Learn about macro and micro nutrient · Learn about caloric intact and appropriate portion sizes. Section 1: Learning Activities and Content Learning Activity 1: Review of Personal Food Choices and Dietary Habits. Call to Action: Student will be asked to review their personal diet habits. In this lesson, students will evaluate their own food choices and dietary habits as a foundation to understanding how the knowledge gained in the following lessons can help them make better diet choices. Learning Activity Content In this activity you will review some of the common food items in your homes e.g., staples in your refrigerator and/or pantry. Discussion Board: Students will post to the Discussion Board, what they typically eat in a day. A list or pictures are welcomed (include beverages and in-between snacks). Also discuss about how many times per week you dine out, whether you typically visit fast food or fine dining establishments. Learning Activity 2: Food Groups. Call to Action: This lesson introduces the various food categories are and how much of each is recommended daily for a healthy diet. Learning Activity Content In this activity you will learn about the different categories of food and their importance based on the food pyramid, what portion sizes of each food category is recommended and how to know the right portion of each category on your plate. Food Groups and Categories According to the USDA[footnoteRef:1], the various foods that we eat can be grouped into 5 different categories based on the nutrients that they provide. These food groups are as follows: [1: USDA: United States Department of Agriculture] 1. 2 2. Fruits This group can be further divided into 2 subcategories, whole fruits and fruit juices. Example of fruits include apples, bananas, oranges, pears, grapes, grapefruit, watermelons, strawberries, mangoes, pineapples, in short, any kind of fruit imaginable would fall in this subcategory. The second subcategory is fruit juices. These are juices derived 100% from fruits with no additives. Fruits are a great source of vitamins and dietary fibers. 3. 4. Vegetables Vegetables are a large food group made up of different subcategories as follows: · Dark/leafy green vegetables which comprise of (but not limited to) veggies such as spinach, collard greens, broccoli, turnips, watercress, just to name a few. · Red and orange vegetables which comprise of carrots, tomatoes, red peppers, and sweet potatoes. · Beans and Peas including lentils, chickpeas, kidney beans, black beans, etc. · Starchy vegetables which include potatoes, corn, butternut squash, green peas etc. · Other vegetables which do not fit in the above categories but still classified as vegetables include mushrooms, icebergs, avocados. Vegetables are a good source of a wide variety of nutrients e.g., dietary fiber, carbohydrates, proteins, vitamins and minerals and oils. 5. Grain This group is divided into whole grains and refined grains. · Whole grains include whole wheat products (breads, pastas etc.), brown rice, oatmeal, barley, popcorn, buckwheat, rye, etc. · Refined grains include foods derived from processed whole grains so that one or more essential components of the grain is missing. Some examples include, breads, pasta, tortillas, pretzels bagels, English muffin, etc. Grains provide a wide variety of dietary nutrients such as carbohydrate, proteins, fats, vitamins and minerals. 6. Protein Foods Like the previous groups, this group too is divided into subcategories. · Seafood, as the name suggests, include a wide variety of sea creatures that serve as food. Some examples include tuna, trout, salmon, halibut, sardines, shrimp, oysters, mussels etc. · Nuts, seeds and soy consisting of various nuts including cashew, almonds, peanuts, brazil nuts, macadamia nuts, nut butters, sunflower seeds, pumpkin seeds, and soy products. · As the name implies, this food group is a rich source of proteins. Other nutrients from this category are minerals, and fatty acids. Meat, Poultry and Egg which include food sources such as beef, pork mutton, vale, chicken, turkey, and eggs (of course) 7. 8. Dairy Dairy include milk and milk products (cheeses, kefir,