December 1, 2004 MEMORANDUM TO: David Watt, Ph.D. Associate Provost for Academic Affairs FR: Lori S. Gonzalez, Ph.D. Associate Dean for Academic Affairs RE: Course Proposals for Division of Clinical Nutrition The College of Health Sciences Academic Affairs Committee recommends approval of the following new course proposals. CNU 501 Nutraceuticals & Functional Foods in Health & Disease Prevention CNU 502 Obesity C2C: Cell to Community Course proposals and syllabi are attached for review. CONTACT PERSON: Geza Bruckner, Ph.D., Clinical Nutrition. 323-1100, ext. 8-0863APPLICATION FOR NEW COURSE 1. Submitted by the College of Health Sciences Date 5/28/04 Department/Division offering course: Clinical Nutrition 2. Proposed designation and Bulletin description of this course: (a) Prefix and Number CNU 501 (b) Title* Nutraceuticals and Functional Foods in Health and Disease Prevention Abrev: (Nutraceuticals) *NOTE: If the title is longer than 24 characters (including spaces), write a sensible title (not exceeding 24 characters) for use in transcripts: (c) Lecture/Discussion hours per week 2 (d) Laboratory hours per week (e) Studio hours per week (f) Credits 2 (g) Course description: The course will cover the classification, brief history and the impact of Nutraceuticals and Functional Foods on Health and Disease. An example of nutraceuticals to be covered in the course include isoprenoids, isoflavones, flavanoids, carotenoids, lycopene, garlic, omega 3 fatty acids, sphingolipids, vitamin E and antioxidants, S-adnosyl-L-methionine, CLA, creatine, herbal products in foods and lipoic acid. (h) Prerequisites (if any): Undergraduate organic chemistry and/or biochemistry. (i) May be repeated to a maximum of (if applicable) 4. To be cross-listed as: Prefix & No. Signature, Chairman, cross-listing department 5. Effective Date: 1/1/05 (semester and year) 6. Course to be offered (a) Fall X (b) Spring (c) Summer 7. Will the course be offered each year? (a) Yes (b) No X (Explain if not annually): The course will be offered as an elective and will be offered every other year in rotation with other CNU courses which are currently being offered. Should student demand for the course increase it could be offered on a yearly basis. 8. Why is this course needed: The public has turned to increased intakes of nutraceutical products and industry is capitalizing on this 15 billion dollar yearly market by manufacturing more functional foods for better health maintenance and disease prevention. Nutritionists and other health professionals need to be better educated in this area in order to counsel the public on the efficacy and or risks associated with these nutraceutical and functional food products. The objectives of this course are to expose students to the diverse products that are used, enable them to understand the mechanisms of action of many of these products, know the efficacy and APPLICATION FOR NEW COURSE PAGE 2 OF 3 safety of the products and understand the application of these products to health maintenance and disease prevention. 9. (a) By whom will the course be taught? Geza Bruckner(b) Are facilities for teaching the course now available? (a) Yes X (b) No If not, what plans have been made for providing them? 10. What enrollment may be reasonably anticipated? 7 to 15 students 11. Will this course serve students in the Department primarily? (a) Yes (b) No X Will it be of service to a significant number of students outside the Department?(a) Yes X (b) No If so, explain The course will serve students in the Graduate Center for Nutritional Sciences, Nursing, Physician Assistants, Health Promotion, College of Public Health. Will the course serve as a University Studies Program course? (a) Yes (b) No X If yes, under what Area? 12. Check the category most applicable to this course: _______ traditional; offered in corresponding departments elsewhere; ___X____ relatively new, now being widely established _______ not yet to be found in many (or any) other universities 13. Is this course part of a proposed new program? (a) Yes (b) No X If yes, which? 14. Will adding this course change the degree requirements in one or more programs?*(a) Yes (b) No X If yes, explain the change(s) below: 15. Attach a list of the major teaching objectives of the proposed course, outline and/or reference list to be used. Attached 16. If the course is a 100-200 level course, please submit evidence (e.g., correspondence) that the Community College System has been consulted. 17. Within the Department, who should be contacted for further information about the proposed course? Name/e-mail: Geza Bruckner [email protected] Phone Extension: 31100 ext 80859 *NOTE: Approval of this course will constitute approval of the program change unless other program modifications are proposed.Course Syllabus CNU 501- Nutraceuticals and Functional Foods in Health and Disease Prevention The public has turned to increased intakes of nutraceutical products and industry is capitalizing on this 15 billion dollar Yearly market by manufacturing more functional foods for better health maintenance and disease prevention. Nutritionists and other health professionals need to be better educated in this area in order to counsel and provide guidance to the public on the efficacy and or risks associated with these nutraceutical and functional food products. Overall objectives: The objectives of this course are to educate students regarding the diverse nutraceutical products that are used by the public, enable them to understand the mechanisms of action of many of these products, know the efficacy and safety of the products and understand the application of these products to health maintenance and disease prevention. Course description: The course will cover the classification, brief history and the impact of nutraceuticals and functional foods on health and disease prevention. Nutraceuticals to be covered in the course include isoprenoids, isoflavones, flavanoids, carotenoids, lycopene, garlic, omega 3 fatty acids, sphingolipids, vitamin E and antioxidants, S-adnosyl-L-methionine, CLA, creatine, herbal products in foods, probiotics and prebiotics, choline and lipoic acid. Also marketing issues related