Interactive, Video-based course
26 half-hour programs
26 lessons
Video Preview / Course Demonstration
Preview Video
Courseware Demo
The Nutrition Pathways series is designed for two major populations:
- Students interested in degree programs in nursing, dietetics and nutrition, or
- other allied health program students interested in nutrition either as an elective or for general information.
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** Note: Two textbooks options are available to accommodate these two student populations.
The course objectives include, but is to not be limited to, the following:
- Describe the digestive system including problems that it encounters and solves during the digestive process.
- Distinguish between simple and complex carbohydrates in form and function and the health effects associated with carbohydrate intake including fiber and sugar intake.
- Explain the steps involved in metabolism and the ways energy is derived from carbohydrate, fat, and protein, including the consequences of consuming too much and too little energy.
- Describe the factors associated with weight control including causes of obesity, methods of assessing body weight and composition, and good and poor treatments for obesity.
- Describe the function of water in the body and how electrolytes/fluids are balanced and maintained in the body.
- Provide accurate information regarding vitamin and mineral supplementation and the use of ergogenic aids in athletic performance.
- Describe how nutrition and lifestyle choices impact the life cycle before and during pregnancy, during lactation and infancy, during childhood and adolescence, and through adulthood and aging.
- Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as cardiovascular disease, cancer, AIDS, and diabetes.
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Throughout the course practical nutrition information in the form of assignments and/or projects will be completed by students. They will learn how to apply nutrition basics to personal life, such as:
- analyze personal eating habits,
- determine personal requirements for protein intake,
- design a personal eating plan for weight loss, weight maintenance, or weight gain,
- read and interpret food labels,
- identify and use lower fat substitutes,
- identify vegetables which can be used in place of meat for protein,
- modify favorite recipes to reflect sound nutrition practices, and
- distinguish between nutrition facts and fads.
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Students who enroll in this course will not only gain college credit, they will be able to help themselves and their families live longer and healthier lives through better nutrition.
Lesson Titles/Descriptions
- Nutrition Basics and Food Choices - Examines historical aspects of nutrition in the US and introduces the basic nutrients, the Food Pyramid, ethnic diet Food Pyramids, guidelines for developing healthy eating plans and information contained in food labels. Discusses portion sizes and obesity in the US.
- Introduction to the Digestive System - Examines basic digestion common to all foods and problems encountered in the digestive process.
- Carbohydrates: Simple & Complex - Focuses on the introduction of simple and complex carbohydrates and their importance in health.
- Carbohydrates: Fiber - Examines the importance of fiber in the diet and its impact on health.
- Fats: The Lipid Family - Serves as an introduction to fats in the diet, the use of fat alternatives, and the different lipids and their impact on normal functioning.
- Fats: Health Effects - Explains how fat in the diet affects health and disease.
- Protein: Form & Function - Examines not only protein structure, but also the many varied jobs protein performs in the body and the impact of too much or too little protein on health, including protein-energy malnutrition.
- Protein: The Protein Continuum - Explains how protein quality is determined, identifies acceptable vegetable protein sources in the diet, and examines vegetarian and non-vegetarian eating plans for protein adequacy.
- Metabolism - Provides specific details of what happens to food after digestion and absorption. Explains how the body uses the basic nutrients to provide energy for immediate needs or stores them away as body fat.
- Weight Control: Energy Regulation - Introduces the complexities of weight control by discussing energy balance, body weight and composition, and causes of obesity.
- Weight Control: Health Effects - Focuses on good and poor treatments for obesity, including the evaluation of weight loss programs, the health effects of anorexia and bulimia, and the ways weight gain/loss affects health.
- Vitamins: Water Soluble - Examines the B vitamins and vitamin C, including how B vitamins work in concert and how vitamin C acts as an antioxidant.
- Vitamins: Fat Soluble - Examines vitamins A, D, E, and K, along with their functions and health impact, including the antioxidant effects of vitamin E and beta carotene.
- Major Minerals & Water - Provides information about the function of major minerals in the body, the importance of water to bodily functions, and the cause and effects of osteoporosis.
- Trace Minerals – Discusses the importance of trace minerals in the diet and "Recommended Dietary Allowances." Examines iron deficiency and iron toxicity, chromium and its link to diabetes management, and phytochemicals – compounds found in plant-derived food, like capsaicin, flavonoids, carotenoids, and lycopene.
- Physical Activity: Fitness Basics - Emphasizes the importance of physical activity for everyone, the guidelines used for fitness and health, and the way food supplies energy for all activities.
- Physical Activity: Beyond Fitness - Presents information pertaining to athletes’ nutritional concerns, and the use of supplements and ergogenic aids during physical activity.
- Lifecycle: Pregnancy - Focuses on the nutrient needs of women before, during, and after pregnancy, exercise during pregnancy, and guidelines for weight gain.
- Lifecycle: Lactation & Infancy - Emphasizes breast-feeding and bottle feeding issues, and their impact on infant growth and development.
- Lifecycle: Childhood & Adolescence - Focuses on the nutritional impact on growth and development from age two through the teen years and ways parents and peers can influence nutrition and lifestyle.
- Lifecycle: Adulthood & Aging - Examines how nutrition and other factors, including genetics, exercise, and lifestyle choices, impact successful aging.
- Diet & Health: Cardiovascular Disease - Examines nutritional and lifestyle risk factors associated with the development of cardiovascular disease (CVD).
- Diet & Health: Cancer, Immunology, and Aids - Studies the impact of nutrition on the development and promotion of cancer, immune function, and as therapy for HIV/AIDS patients.
- Diet & Health: Diabetes - Emphasizes diabetes mellitus and the impact of nutrition and lifestyle on type I and type II diabetes.
- Consumer Concerns and Food Safety - Takes a cursory look at food borne illnesses, contaminants, pesticides, food additives, water supplies, and the personal lifestyle and nutrition choices that affect the local and global community.
- Applied Nutrition - Focuses on the three Pathways of individuals who have made positive lifestyle changes by incorporating knowledge gained through the nutrition telecourse. This lesson examines the progress and setbacks during a year-long journey for each person.
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Design and Production Team Veteran television professionals developed Nutrition Pathways in concert with the faculty content specialists and the members of the advisory committee. Educators, producers, videographers, video and print editors, a musicologist, production assistants, scriptwriters, and instructional designers comprised the production team for the series.
Content Specialist - Marie Yost Maness has been at Brookhaven College since 1978. In 1993, she developed the first comprehensive introductory nutrition course for the DCCCD. A full-time faculty member, she has served as instructional leader for the Physical Education Department; as Secretary of the Faculty Association; as coach of the men's and women's tennis teams; and as the campus Wellness Director. She has written weekly wellness articles for the campus newsletter and presented sessions on nutrition and fitness for DCCCD professional conferences, for the League for Innovation in the Community College, and for various community groups. She has a PhD in Nutrition from Texas Woman’s University.
Project Director - Paul Bosner's experience spans a period of 46 years, beginning in 1950, including twenty years with CBS-TV in New York City. He then worked at PBS stations around the country, the Instructional Television Centre in Israel, and Television & Educational Classics in London. He was the producer/director of seven telecourses produced by the LeCroy Center, as well as the project director for five telecourses, including a new business telecourse.
Producer/Director - Pamela Kettle brings more than 17 years of experience as a documentary producer/director in broadcast, corporate and commercial television to Texas Politics and You. With a Journalism degree from the University of Texas, she began her career in TV news producing, reporting, and anchoring. She lived abroad working in Southeast Asia, Mexico, the Caribbean, and England producing travel documentaries for U.S. cable channels before launching her own production company in Dallas.
Senior Instructional Designer - Nora Coto Busby has been involved in instructional design since 1978, designing training programs for business and working with faculty on curriculum development projects. Her recent focus involves the design and development of Web (Internet) based courses. She received her MS degree in Instructional Design and Development/Educational Media from Florida State University and her doctorate in Adult Education with a specialization in Educational Technology from Nova Southeastern University.
Executive-in-Charge - Pamela K. Quinn is Assistant Chancellor for the DCCCD's R. Jan LeCroy Center for Educational Telecommunications. With a BS from the University of Kansas and a MS from Texas A&M University-Commerce, she has over 25 years of experience in education and television, in teaching, public broadcasting, and administration. She has served as a board member and consultant on numerous national organizations promoting educational telecommunications.
Advisory Committees Nutrition Pathways was developed through the efforts of a number of outstanding individuals. Among those who made a significant contribution to the project are the members of the advisory committee.
National Advisors
- Jo Bagley, PhD, RD, LD, Tarrant County Junior College, Fort Worth, TX
- Cynthia Paige Gossage, BS, Prince George’s Community College, Largo, MD
- Ruth Hall, MA, RN, Augusta Technical Institute, Augusta, GA
- Lee Hertzman, PhD, MPH, MBA, Governors State University, University Park, IL
- Peter Marshall, Executive Editor, West Educational Publishing, Atlanta, GA
- Sharon Rolfes, MS, RD, Nutrition and Health Associates, Tallahassee, FL
- Eleanor Whitney, PhD, Nutrition and Health Associates, Tallahassee, FL
- Martha Yakovleff, MS, Blue Mountain Community College, Pendleton, OR
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Local Advisors
- Jane Dennis, PhD, RD, El Centro College
- Donna Israel, PhD, RD, LD, LPC, North Lake College
- Carl Knight, MS, Eastfield College
- Donna Richards, MS, RN, Mountain View College
- Jane Slone, MS, Cedar Valley College
- Vickie Vaclavik, PhD, RD, Brookhaven College
- Audris Zidermanis, PhD, Richland College Professional Committee
- Betty Alford, PhD, RD, LD, Texas Woman’s University
- Jeanette Hasse, PhD, RD, LD, Baylor University Medical Center
- Bill Kohl, PhD, Cooper Institute for Aerobics Research
- Elaine Whitaker, MD, Internal Medicine/Parkland Hospital
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