NS 4410 Nutrition and Disease

Fall 2011 Location: Malott Hall 228 Bache Auditorium Class Times: Tuesday (2:55-4:10 pm), Thursday (2:55-4:10 pm), Friday (1:25-2:15 pm) Instructor: Professor Marie Caudill, PhD, RD (228 Savage Hall) Phone: 254-7456 Email: mac379 Office Hours: By Appointment. Please email or stop by. Teaching Fellow Elena Kamynina, PhD (107 Savage Hall) E-mail: ek228 Office Hours: 9-11 am Monday, 10-12 am Tuesday, 1-3 pm Wednesday, 10 to 12 am Thursday, 10-12 am Friday (or by appointment) Graduate Teaching Assistant Xinyin Jiang (241 Kinzelberg Hall) 4:30- 6:30 pm Undergraduate Teaching Assistants: Grace Omotunde (224 Savage Hall) 12:30 2:30 pm Sanjay Mohan (224 Savage Hall) Monday 1:00- 3:00 pm Tracey Ho (224 Savage Hall) Monday 5:30- 6:30 pm Wednesday 5:30- 6:30 pm Jennifer Silverstein (224 Savage Hall) TBA E-mail: goo4 E-mail: sm722 E-mail: th386 Office Hours: Tuesday Office Hours: Office Hours: Office Hours: E-mail: xj37 Office Hours: Tuesday

E-mail: jas675

Course prerequisites: Biochemistry or permission of instructor There are no required textbooks: This course is based on the primary literature. Reference Texts: Biochemical, Physiological, Molecular Aspects of Human Nutrition. 2006. Martha H. Stipanuk (Cornell Professor). Saunders Elsevier. ISBN-13:978-1-4160-0209-3 Nutrition Therapy and Pathophysiology, 2007. Marcia Nelms, Kathyrn Sucher, Sara Long. Thomson Wadsworth Publishing Company, ISBN: 978-0-534-62154-4 Krauses Food and Nutrition Therapy, 12th Edition 2008. L. Kathleen Mahan and Sylvia Escott-Stump. Saunders Publishing Company, ISBN: 978-1-4160-3401-8 Utermohlen V. Topics in Clinical Nutrition. 2009 Coulston AM, Boushey CJ. Nutrition in the Prevention and Treatment of Disease 2nd ed. Academic Press. 2008 1

Shils ME, Shike M, Ross AC, Caballero B, Cousins RJ. Modern Nutrition in Health and Disease. 10th ed. Lippincott Williams & Wilkins. 2006 McPhee SJ, Ganong WF. Pathophysiology of Disease: An Introduction to Clinical Medicine. 5th ed. McGraw-Hill Companies, Inc. 2003

Course Description: This course combines the principles of nutrition, biochemistry, physiology, genetics, pharmacology, and pathology to understand disease risk, prevention, progression and management. The course is organized in a lecture format with opportunities for the class to engage in problem based learning activities on topics of high current interest in the area of nutrition and health. All lecture material is available on-line and will be recorded. Students are encouraged to read key journal articles identified by the course instructor to enhance understanding and application of the lecture material. I-clicker technology will be employed to evaluate student understanding of the material as it is presented (but not for grading purposes). Learning Outcomes Students will be expected to: 1. Show a working knowledge of the pathophysiology, and altered metabolism, that occurs in various disease states. 2. Identify molecular targets for disease prevention and/or treatment (i.e., angiotensin receptors, AMP kinase, ATP-binding cassette transporter, Niemann-Pick C1 Like 1, caspases, COX 2 pathway, HMG CoA reductase, vascular endothelia growth factor, glucagon like peptide 1, p53, PI-3-Kinase, Ras oncogene) and provide the rationale for the selection. 3. Recognize and define key terms that are integral to understanding disease pathology, risk, and progression (ie, glucose sensing, non-esterified free fatty acids, beta cell dysfunction, reverse cholesterol transport, insulin resistance, angiogenesis, epigenetic modifications, glomerular filtration rate, tumor suppressor gene, oncogene, microalbuminuria, advanced glycation end products, nicotinic acid receptors) 4. Know and understand the rationale for nutritional strategies aimed at disease prevention and/or treatment (ie, limiting saturated fatty acid intake for lowering of low density lipoproteins; Adult Treatment Panel III guidelines) Tentative Course Schedule/Agenda:

Date
8/25 R 8/26 F 8/30 T 9/1 R 9/2 F 9/6 T 9/8 R 9/9 F 9/13 T 9/15 R 9/16 F

Topic
Introduction Nutrition and Genomics Nutrition and Genomics Nutrition and Obesity Nutrition and Obesity Nutrition and Obesity Nutrition and Obesity Quiz 1 plus distribution of active learning activity #1 and grading rubric Nutrition and Obesity Nutrition and Cardiovascular Disease Learning Activity #1 Discussion (Teaching Fellow, Elena 2

9/20 9/22 9/23 9/27 9/29 9/30

T R F T R F

10/4 T 10/6 R 10/7 F 10/11 T 10/13 R 10/14 F 10/18 T 10/20 R 10/21 F 10/25 T 10/27 R 10/28 F 11/1 T 11/3 R 11/4 F 11/8 T 11/10 R 11/11 F 11/15 T 11/17 R 11/18 F 11/22 T 11/24 R 11/25 F 11/29 T 12/1 R 12/2 F 12/13 T

Kamynina) (Responses are due at the beginning of class) Nutrition and Cardiovascular Disease Nutrition and Cardiovascular Disease Nutrition and Cardiovascular Disease Nutrition and Cardiovascular Disease Nutrition and Hypertension Quiz 2 plus distribution of active learning activity #2 and grading rubric Nutrition and Hypertension Nutrition and Hypertension Learning Activity #2 Discussion (Teaching Fellow, Elena Kamynina) (Responses are due at the beginning of class) Fall Break Nutrition and Diabetes Nutrition and Diabetes Mid-Term Exam (material up to Fall Break) Nutrition and Diabetes Nutrition and Diabetes Nutrition and Metabolic Stress Nutrition and Renal Disorders Nutrition and Renal Disorders Nutrition and Renal Disorders Nutrition and GI Disorders Quiz 3 plus distribution of active learning activity #3 plus grading rubric Nutrition and GI Disorders Nutrition and Cancer Learning Activity #3 Discussion (Teaching Fellow, Elena Kamynina ) (Responses are due at the beginning of class) Nutrition and Cancer Nutrition and Cancer Nutrition and Cancer Nutrition and Cancer Thanksgiving Recess Thanksgiving Recess Nutrition and Neurocognition Nutrition and Neurocognition Quiz #4 Final Exam (material after Fall Break)

Evaluation: 4 quizzes @ 50 points each 3 Active Learning Assignments @ 15 points each 2 exams @ 100 points each 445

200 200

(45% of grade) 45 (10% of grade) (45% of grade) 3

Grading: A 90-100% B 80-89% C 70-79% D 60-69% F < 60% + and - are used in grading: i.e., 80-83 (B-); 83.1-87 (B); 87.1-89.9 (B+) Active Learning Activities Active learning activities will be incorporated into the curriculum to further stimulate interest in the course material, provide opportunities for you to think through a problem or argument, and enhance your ability (and confidence) in tackling complex issues. An example of an issue that will be explored by you after the obesity module is: High fructose corn syrup causes obesity. The active learning assignment will be distributed at the end of the Friday Quiz (refer to syllabus) and is due one week later at the beginning of class on Friday. This will be followed by a wrap-up session led by Teaching Fellow, Dr. Elena Kamynina which will illuminate key concepts and critical thinking issues. A rubric will be used to grade the active learning activities and will be distributed along with Active Learning Activities. Code of Academic Integrity Each student in this course is expected to abide by the Cornell University Code of Academic Integrity. Any work submitted by a student in this course for academic credit will be the students own work. The Code of Academic Integrity and Acknowledging the Work of Others is found in the Policy Notebook for the Cornell Community and also on the web at http://www.cornell.edu/UniversityFaculty/docs/main.html 2008 Foundation Knowledge and Competencies for Dietitian Education Knowledge Requirement met (or contributed to) by this course: Students are able to demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions. Students are able to locate, understand and apply established guidelines to a professional practice scenario. Students are able to use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion. Students are able to apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.

Take Note is available for this course: Questions? info@tnote.com or call 607-793-4789