IPHY 2420 Nutrition for Health and Performance
Heather L. Brady, PhD, MS, RDN, CLC
About the Instructor:
Heather Brady received her B.S. degree in Biology at St. Vincent College. Dr. Brady then earned a M.S. in Exercise Physiology and Nutrition at Kansas State University. Upon completing her Master’s Degree, she spent the following year fulfilling the internship requirements for the Registered Dietitian program in Pittsburgh, PA. After becoming a dietitian, she then moved to Denver almost 20 years ago to obtain her doctorate degree in Preventive Medicine and Epidemiology at the University of Colorado Health Sciences Center. After graduating, Dr. Brady began a very fun career in professional speaking, teaching, and nutrition consulting.
Dr. Brady’s favorite activity is spending time with her two sons, husband, and two dogs. Second to enjoying family fun is her love for running and athletic events. It was while she was attending graduate school that she decided to run a marathon (in order to relieve stress!) Shortly after completing the race, she decided that she wanted to learn as much as possible about optimal nutritional fueling for sports. Since then, Dr. Brady has finished 127 marathons (including Boston) and several ultra-marathons…and counting. In addition to being in love with the marathon distance, she also enjoys volleyball, cycling, triathlons, and adventure racing.
About The Course:
IPHY 2420 focuses on the basic anatomy, physiology, and chemistry of nutrition. Topics include weight management, the role of diet and lifestyle in disease prevention, specific nutrient deficiencies and toxicities, nutrition standards and guidelines, sports nutrition recommendations, agricultural practices, and food policy issues. IPHY juniors or seniors are excluded from taking this course. Credit not granted for both IPHY 2420 and 3420. IPHY 2420 is approved for arts and sciences core curriculum: natural science.
While a basic understanding of these topics is helpful, it is not necessary in order to enroll in the course. Some students are surprised that basic math skills are often utilized in a nutrition course. For example, you will need to calculate your calorie and nutrient (carbohydrate, protein, fat) needs. As such, basic math skills are necessary for several units in this course. It is helpful if you always have your calculator handy.
Contemporary Nutrition: A Functional Approach, 5e by Gordon M. Wardlaw, Anne M. Smith, and Angela L. Collene.
|My Health Project||225||3 sections (Part A, B, C) x 75 points each|
|Email Introduction to me||25||Send email the first week of class|
|Discussion Assignments||120||30 points x 4 discussions|
|Practice Exam||10||Points added for completing exam|
|Exam 1||100||Taken online in Canvas|
|Exam 2||100||Taken online in Canvas|
|Exam 3||100||Taken online in Canvas|
|Total Possible Points||680 POINTS|