Loredana Quadro, Ph. D.

 

Teaching

Food and Health (11:400:104, undergraduate, 3 credits). This course is designed to elucidate the link between nutrition and health by way of food, food components and nutraceuticals. This course will enable students to take a critical look at what they eat and give them a new perspective on how food affects them and their body. Students will gain a basic understanding about the biochemistry of food and learn that food components (i.e. macromolecules) are similar to those that constitute their body. They will learn how malnutrition (under- and over-nutrition and/or simply an unbalanced or inappropriate diet) affects health. The major chronic diseases influenced by diet will be discussed. Finally, students will take a closer look at their personal dietary intake and have the chance to learn how to improve their dietary habits, if necessary.

Learning objectives:
At the conclusion of this course, students will be able to:
1. Understand and apply basic principles and concepts in the physical or biological sciences
2. Explain and be able to assess the relationship among assumptions, method, evidence, arguments, and theory in scientific analysis.

Assignments/responsibilities & assessment:
The learning assessment will be conducted based on 4 Exams and a Diet Analysis Project. The students’ understanding of the biochemistry of food will be assessed through Exam 1, 2 and the Diet Analysis Project. Exam 3, 4 and the Diet Analysis Project will evaluate the students’ comprehension of the effects of diet on the major chronic diseases. Overall, the Exams and the Diet Analysis Project will assess the students’ comprehensive understanding of nutritional concepts and their ability to address nutritional problems to achieve body health.
The Diet Analysis Project offers the opportunity to evaluate and improve the students’ own diet by comparing personal nutrient intake to Dietary Reference Intakes (DRI’s) for nutrients, and to dietary guidelines, which set limits for diet components such as saturated fat, cholesterol, and sodium.
All the exams and the Diet Analysis Project are mandatory and necessary to pass this course.