What are “superfoods”? Which fats are healthy vs. harmful? How do we separate nutrition fact from fiction? Delve into nutrition quackery and arm yourself with knowledge to protect you from outlandish claims about your food. Learn to evaluate controversies by using the scientific method, peer-reviewed research and newsletters, and guidelines prepared by nationally-accredited health care and research organizations. Engage in group and class discussions, conduct personal dietary analyses, and research a controversy of your choice. Analyze nutrition labels on a field trip to a local grocery store.
Course Details:
3 Credits
CRN 10938
M 4-6:50
112 WIL
About the Instructor: V. Pat Lombardi
Pat is a native of Atlanta, Georgia, and earned his bachelor’s degree from North Carolina with majors in Mathematics and Physical Education. He came to Oregon in 1980 to study cardiovascular, exercise, and environmental physiology with Dr. Eugene Evonuk, former Director of the Laboratory of Applied Physiology. Pat earned his PhD in 1984 with a major in physiology under Dr. Evonuk and minor in human anatomy under Dr. Edna Wooten. He has taught a variety of courses including medical physiology, human physiology, cardiovascular physiology, exercise physiology, nutrition, and anatomy. In 1999, he received the Thomas F. Herman Faculty Achievement Award for distinguished teaching.
Dr. Lombardi is a Research Assistant Professor (Human Biology and Medical Physiology) in the Department of Biology at the University of Oregon. He sits on the American Heart Association’s High Blood Pressure Research and Nutrition, Physical Activity and Metabolism Scientific Councils. His current research includes a collaboration with Don Pate in the University of Oregon’s Neuroscience Department to develop an ambulatory blood pressure monitor which assesses posture and automatically adjusts sensor sensitivity based on alterations in Korotkoff (blood pressure) sound intensity.
