Physiological Science 167 Physiology of Nutrition Winter 2021 Mondays and Wednesdays 12 00 1 50 PM PDT Location VIRTUAL Instructors David Heber MD PhD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition Zhaoping Li MD PhD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition Qing Yi Lu PhD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition With special lectures by Lydia Chau MS RD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition Michael Garcia MD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition Lauren Lemieux MD UCLA Center for Human Nutrition Susanne Henning PhD RD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition Vijay Sarumpudi MD UCLA Center for Human Nutrition Department of Medicine Division of Clinical Nutrition zli mednet ucla edu dheber mednet ucla edu qlu mednet ucla edu E mail Virtual Office hours by arrangement only TA E mail Office Hours TBD Mingyan Zhang MPH my zhang ucla edu 1 Session 1 TOPIC Nutrition as Medicine Medical Practice and Public Health Personalized Nutrition Diets Macronutrients and the Microbiome Optimizing Vitamin and Mineral Intake Vitamin and Mineral Functions Deficiency Toxicity Nutrition and the Immune System Inflammation and Disease Martin Luther King Holiday Lecturer Dr Heber Dr Heber Dr Heber Lydia Chau MS RD Dr Li Nutrition and Gastrointestinal Disorders Dr Garcia Obesity and Overweight Obesity Associated Metabolic Diseases and Weight Reduction Diets Type 2 Diabetes and Diabesity Evolution of a Common Disease Lipid Disorders and Fatty Liver Mid Term Exam Cardiovascular Disease Hypertension and Atherosclerosis Nutrition Chronic Kidney Disease and Renal Failure President s Day Pulmonary Function Asthma and Obesity Nutritional Requirements for Exercise and Athletic Performance Nutrition Immunity and Cancer Nutrition and Aging of the Brain Muscle and Skin Longevity Diets Frailty Nutrition and the Elderly Gene Nutrient Interactions and Dietary Phytonutrients The 7 Colors of Health A Novel Way to Increase Diet Diversity Spices Botanical Dietary Supplements and Culinary Use of Spices Future of Foods and Medical Nutrition Review for Final Exam Lydia Chau MS RD Dr Lemieux Lydia Chau MS RD Dr Sarumpudi Lydia Chau MS RD Dr Li Dr Li Dr Heber Dr Heber Dr Heber Dr Heber Dr Heber Dr Heber Dr Heber Lydia Chau MS RD Dr Henning Lydia Chau MS RD Dr Heber DATE Monday 1 4 Wednessday 1 6 Monday 1 11 Wednesday 1 13 Monday 1 18 Wednesday 1 20 Monday 1 25 Wednesday 1 27 Monday 2 1 Wednesday 2 3 Monday 2 8 Wednesday 2 10 Monday 2 15 Wednesday 2 17 Monday 2 22 Wednesday 2 24 Monday 3 1 Wednesday 3 3 Monday 3 8 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 3 15 FINAL EXAM 8 00 AM 11 00 AM Dr Lu 2 Table of Contents Chapter 1 Nutrition as Medicine Medical Practice and Public Health from People to Populations 5 Chapter 2 Personalized Nutrition Diets Macronutrients and the Microbiome Nutrient Regulation and Body Composition Diets and Macronutrients 19 Chapter 3 Optimizing Vitamin and Mineral Intake Vitamin and Mineral Functions Deficiency Toxicity 90 Chapter 4 Nutrition and the Immune System Inflammation and Disease 164 Chapter 5 Nutrition and Gastrointestinal Disorders 175 Chapter 6 Obesity and Overweight Obesity Associated Metabolic Diseases and Weight Reduction Diets 185 Chapter 7 Type 2 Diabetes and Diabesity Evolution of a Very Common Disease 206 Chapter 8 Lipid Disorders and Fatty Liver 211 Chapter 9 Cardiovascular Disease Hypertension and Atherosclerosis 223 Chapter 10 Nutrition Chronic Kidney Disease and Renal Failure 243 Chapter 11 Pulmonary Function Asthma and Obesity Nutritional Requirements for Chapter 12 Nutrition Immunity and Cancer 274 Chapter 13 Nutrition and Aging of the Brain Muscle and Skin Longevity Frailty Chapter 14 Gene Nutrient Interactions and Dietary Phytonutrients Exercise and Athletic Performance 256 Nutrition and the Elderly 285 The 7 Colors of Health A Novel Way to Increase Diet Diversity 298 Chapter 15 Spices Botanical Dietary Supplements and Culinary Use of Spices 315 Chapter 16 Future of Foods and Medical Nutrition 329 Review for Final Exam 3 Grading Policy Grades will be based on a total of 1000 points The mid term and final exams will be objective examinations with multiple choice questions or essay questions based on the material in the syllabus You will not be held responsible for any information not in the syllabus but there may be lecture material in the course which is not found in the reader as enrichment of your educational experience Attendance in class is important and attendance may be taken Be sure to let the course assistant know of any planned absences The final exam will count 500 points toward the final grade the midterm will count another 300 points toward the final grade and an additional 200 points will be based on a take home open book essay on a selected topic as well as class attendance and participation in class discussions A list of topics will be circulated before the mid term exam Honors students and others with more in depth interests may stay for an extended class discussion after the lectures Honor students are also required to prepare a 7 to 10 page report with about 20 references on a topic of their choosing in nutrition with instructor approval Final Course Grades will be determined by Total Points as follows Total Points 970 1000 931 969 900 930 870 899 831 869 800 830 770 799 731 769 700 730 670 699 631 669 600 630 599 Final Grade A A A B B B C C C D D D F 4 Additional Information About the Course Course Description This class will introduce you to the physiological and medical aspects of human nutrition and is suitable for those interested in a health care professional career or academic research in human nutrition Some lectures will be given by guest lecturers with specific expertise Lectures will focus on introducing you to the terminology of the nutrition and common age related chronic diseases general functions related to key organ systems and maintenance of health using nutritional and lifestyle approaches We will also provide a comprehensive and up to date overview of current understandings of biological and molecular bases of human nutrition Nutritional self assessment will provide you an opportunity to review your own diet and exercise habits as part of this course Learning Outcomes By the end