1 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 E-mail: [email protected] [email protected] [email protected] Virtual Office hours: by arrangement only TA: Mingyan Zhang, MPH E-mail: [email protected] Office Hours: TBD2 DATE Session TOPIC Lecturer Monday 1/4 1 Nutrition as Medicine: Medical Practice and Public Health Dr. Heber Wednessday 1/6 2 Personalized Nutrition: Diets, Macronutrients, and the Microbiome Dr. Heber Monday 1/11 3 Optimizing Vitamin and Mineral Intake: Vitamin and Mineral, Functions, Deficiency, Toxicity Dr. Heber Lydia Chau MS RD Wednesday 1/ 13 4 Nutrition and the Immune System: Inflammation and Disease Dr. Li Monday 1/18 Martin Luther King Holiday Wednesday 1/20 5 Nutrition and Gastrointestinal Disorders Dr. Garcia Lydia Chau MS, RD Monday 1/25 6 Obesity and Overweight: Obesity Associated Metabolic Diseases and Weight Reduction Diets Dr. Lemieux Lydia Chau MS RD Wednesday 1/27 7 Type 2 Diabetes and Diabesity: Evolution of a Common Disease Dr. Sarumpudi Lydia Chau MS RD Monday 2/1 8 Lipid Disorders and Fatty Liver Dr. Li Wednesday 2/3 9 Mid-Term Exam Dr. Li Dr. Heber Monday 2/8 10 Cardiovascular Disease, Hypertension and Atherosclerosis Dr. Heber Wednesday 2/10 11 Nutrition, Chronic Kidney Disease and Renal Failure Dr. Heber Monday 2/15 President’s Day Wednesday 2/17 12 Pulmonary Function, Asthma, and Obesity Nutritional Requirements for Exercise and Athletic Performance Dr. Heber Monday 2/22 13 Nutrition, Immunity, and Cancer Dr. Heber Wednesday 2/24 14 Nutrition and Aging of the Brain, Muscle and Skin Longevity Diets: Frailty, Nutrition, and the Elderly Dr. Heber Monday 3/1 15 Gene-Nutrient Interactions and Dietary Phytonutrients: The 7 Colors of Health: A Novel Way to Increase Diet Diversity Dr. Heber Lydia Chau MS, RD Wednesday 3/3 16 Spices, Botanical Dietary Supplements and Culinary Use of Spices Dr. Henning Lydia Chau, MS, RD Monday 3/8 17 Future of Foods and Medical Nutrition Review for Final Exam Dr. Heber 3/15 FINAL EXAM 8:00 AM - 11:00 AM Dr. Lu3 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 Exercise and Athletic Performance …………………………………………… 256 Chapter 12 Nutrition, Immunity, and Cancer ………………………………………………. 274 Chapter 13 Nutrition and Aging of the Brain, Muscle and Skin, Longevity, Frailty, Nutrition, and the Elderly ……………………………………………………….. 285 Chapter 14 Gene-Nutrient Interactions and Dietary Phytonutrients 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 Exam4 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