Applied Nutrition

Applied Nutrition is a two-day workshop developed and presented by Stephanie Polizzi of the Coos/Curry Oregon State University Extension Services. A Registered Dietian and Certified Health Education Specialist, Polizzi developed this program to cover the fundamentals of nutrtition, and how to apply that knowledge to daily living.

The workshop will be held in Brookings on August 12 and 13 at the SWOCC Campus on Lone Ranch Parkway. Cost is $65 which includes the Oregon State Food Handler's training and certification. Veterans of the Applied Nutrition workshop may attend any future workshops for free, as a refresher. This workshop provides 10 CEUs for teachers, and others, needing continuing education credits.

To register, call the Curry County Extension Office at 541-247-6672, or the Coos County office at 541-572-5263. Registration deadline is July 31. Applied Nutrition will be offered again in the spring in Coos County.


Registration form

Workshop outline:

I: Basic Applied Nutrition

Module 1 - Overview of Nutrition: How nutrition affects our health; Macronutrients & micronutrients;       Basic digestion

Module 2 - Proteins, Fats & Carbohydrates:  Description of; Importance and food sources for these macronutrients

Module 3 - Vitamins & Minerals:  The micronutrients and the roles they play in body functions and maintaining health

Module 4 - Fiber, Water:  Soluble and Insoluble fiber and it’s health contributions; water’s role in transport and elimination, electrolytes, temperature regulation

Module 5 - Energy Balance & Weight Control:  Calories and metabolic needs; fasting, weight management; BMI calculation

Part II: Healthy Eating

Module 6 - Food as Fuel: How foods affect your blood sugars and satiety and can provide the best fuel for the body

Module 7 - Dietary Guidelines, RDAs: Federal guidelines for healthy eating and activity

Module 8 - MyPlate: Using the new MyPlate icon for learning and education

Part III: Nutrition and Disease

Module 9 - Heart Disease: Looking at the role of fats/cholesterol and weight management in                  prevention of the number one killer in America

Module 10 - Diabetes: The fastest growing disease today, diabetes in children and adults can be treated and possibly prevented with nutrition and healthy lifestyle

Module 11 - Obesity: Obesity is a leading risk factor in most diseases in America today. Safe and unsafe practices in weight management

Part IV: Plant-Based Nutrition

Module 12 - Definitions and History: Vegetarian, vegan and plant-based terminology and historical diets

Module 13 - Health Implications: Reasons to move toward a plant-based diet based on research indicators  for cancer, heart disease, diabetes, weight management and osteoporosis.

Module 14 - Implementation: Macronutrient needs and special considerations when adopting a plant- based nutrition plan. Includes menu ideas and recipes.

Part IV: Physical Activity

Module 15 - Aerobic and Anaerobic Exercise: The role of exercise in circulation, body weight, disease management and prevention; Aerobic vs Anaerobic, strength training, cardio fitness

Module 16 - Getting started: Safety Recommendations; Demonstrations of exercises

Module 17 - Documentation and Record Keeping

Part VI:  Discerning Truth from Fiction

Module 18 - Dispelling Myths and Quackery: How to know fact from fiction, research  from anecdotal evidence; cause vs. correlation; validity & reliability

Part VII: Preventing Foodborne Illness

Module 16 - Bacteria, Viruses, Parasites: Salmonella, E-coli, Norwalk Virus, Trichinella, and many more culprits in foodborne illness

Module 17 - Prevention Practices: Hand washing, cross contamination, storage and preparation techniques to avoid illness from foods and food handling

Module 18 - Food Handler Certification: Oregon State food handler training and certification exam