An online nutrition module serves as an interactive platform designed to educate individuals about various aspects of nutrition, health, and well-being. These modules typically offer a comprehensive range of information, often divided into modules or sections that cover different topics such as dietary guidelines, macronutrients, micronutrients, meal planning, healthy eating habits, and their impact on overall health. These modules often include multimedia elements such as videos, infographics, quizzes, interactive tools, and downloadable resources to engage users and facilitate a deeper understanding of nutrition concepts. They might also incorporate real-life case studies, practical tips, and personalized recommendations to cater to different learning styles and individual needs. Interactive features within these modules allow users to track their progress, set goals, and receive personalized feedback. Some platforms may even integrate community forums or chat functionalities to foster discussions, peer support, and expert guidance. The content of these modules is usually created by nutritionists, dietitians, or health professionals with expertise in the field. It aims to debunk myths, provide evidence-based information, and empower users to make informed decisions regarding their diet and lifestyle. Additionally, these online modules often adapt to the users' pace, allowing them to learn at their own convenience, making education about nutrition more accessible to a wider audience regardless of their location or schedule. Overall, a nutrition online module serves as a valuable resource that not only imparts knowledge but also encourages individuals to adopt healthier dietary habits, leading to improved overall well-being and a better understanding of the role nutrition plays in their lives.

1. Nutrition:
Eating for
Optimum
Health in a
College
Setting
Presented by Hale Foodies

2. Assessing Eating Behaviors
 What drives us to eat?
 Hunger
 Appetite
 Cultural and social meaning of food
 Habit or custom
 Emotional Comfort
 Convenience and advertising
 Nutritional value
 Social interactions

4. Water
• Dehydration – abnormal depletion of body fluids
• The major component of blood
• Necessary for
• Electrolyte and pH balance
• Transporting cells and O2
• Recommended amount – 8 glasses/day (64 ounces)
• 50-60% of body is water
• Is bottled water better?

5. Protein
• Second most abundant substance in humans
• Key to every cell, antibodies, enzymes, and hormones
• Transport oxygen and nutrients
• Role in developing/repairing bone, muscle, skin
• Vital for human life
• May need additional protein if fighting off infection,
recovering from surgery or blood loss, recovering from
burns

6. Proteins
 Amino acids
 Building blocks of protein
 20 essential amino acids must be obtained from food
 11 non-essential amino acids produced by the body
 Link together to form
 Complete protein – supplies all essential amino acids
 Incomplete protein – may lack some amino acids, but these can
be easily obtained from different sources
 Few Americans suffer from protein deficiencies

7. Carbohydrates
 Best fuel – provide energy quickly and efficiently
 Two types
 Simple sugars
 Glucose (monosaccharide) – most common form
 Fructose (monosaccharide) – found in fruits and berries
 Sucrose (disaccharide) – sources include granulated sugar, milk and milk
products
 Complex carbohydrates (polysaccharides)
 Starches – from flour, pasta, potatoes
 Stored in the body as glycogen
 Fiber

8. Fiber
• Offers many health protections
• Colon and rectal cancer
• Breast cancer
• Constipation
• Diverticulosis
• Heart Disease
• Diabetes
• Obesity
• Most American eat far less than recommended
• Recommended is 20-30 grams and average is 12 grams

9. Fats
 Also called lipids
 Misunderstood but vital group of basic nutrients
 Maintain healthy skin
 Insulate body organs
 Maintain body temperature
 Promote healthy cell function
 Carry fat-soluble vitamins A, D, E, and K
 Are a concentrated form of energy

10. Obtaining Essential Nutrients
 Avoiding trans fatty acids
 Created by process of making liquid oil into a solid
 Increase LDL levels while lowering HDL levels
 Higher risk of coronary and heart disease, sudden cardiac death
 Found in many margarines, baked goods and restaurant deep-fried
foods
 Food labels listing no trans fasts can still contain less than 500
milligrams/serving

13. Figure 9.6
Reading a Food Label

14. Figure 9.8
Serving Size Card

15. Nutritional Needs for
Different Groups

16. Improved Eating for the
College Student
 Variety of challenges for healthy eating
 Eating breakfast and lunch vital for keeping energy up throughout the
day
 Make lunch and bring it with you, including healthy snacks
 Will keep you from buying less healthy food on the run
 Limit sugar-heavy beverages and fried products
 Source: News Dhaka

18. Watch the Video
• With the Nutrition facts provided, explain the wear and tear of these
fatty foods. What are they harming? (3 sentences)
• Explain the causes of nausea, vomiting and weight gain. What is the
cause of his blood pressure and cholesterol worsening?
(The same answer for both of these questions 2 sentences)
• What makes this style of eating a terrible decision for anyone,
especially those who aren’t physically active? (2 sentences)