Lynn Klees

University Park

Education:             

 

M.A. Counseling and Guidance, Oakland University, 1983, Rochester, Michigan              

B.S.  Dietetics, Michigan State University, 1978.  Coordinated Undergraduate Program

 

Publications/Awards:   

 

Outstanding Dietetics Educator Award, DPD program, 2017; PA Academy of Nutrition and Dietetics

 

Teaching Excellence Award; College of Health and Human Development,

2014, 2015, 2016

 

Travel Stipend Award; DCE-Attended American Diabetes Association 78th scientific Sessions; New Orleans, LA, June, 2016

 

Centre Daily Times; Communities That Care,

Update your picnic menu for healthier food choices (June 20, 2012)

 

Centre Daily Times; People Centre’d on Diabetes articles,

Making the most of your diabetes healthcare visits (July 15, 2011)

Join Centre County in raising diabetes awareness (Oct 18, 2010)

Drastic lifestyle changes can prevent diabetes (January 19, 2009)

 

A carbohydrate-restricted diet alters gut peptides and adiposity signals in men and women with metabolic syndrome. Hayes, MR et al., J Nutr. 2007 137(8): 1944-50.

 

A reduced carbohydrate diet improves outcomes in patients with metabolic syndrome.

Miller, C. et al. Topics in Clinical Nutrition, January 2007

 

Employee Empowerment Facilitates Change in Menu Delivery System, L. Parker

and S. L. Peterson.  Market Link Newsletter, Volume 14, No. 2, Spring 1995.

 

Courses Taught

  • NUTR 100 – Contemporary Nutrition Concerns
  • NUTR 251 – Introductory Principles of Nutrition
  • NUTR 360 – Disseminating Nutrition Information
  • NUTR 400 – Introduction to Nutrition Counseling
  • NUTR 830 – Advanced Community Nutrition and Education
  • NUTR 840 – Advanced Nutrition Counseling

Project Details

Nutrition 100  Authoring Project

 

Course Goals:

Introduce students to nutrition principles necessary to promote a healthy lifestyle through assessment and application.

Students will be:

  • better prepared to evaluate nutrition-related issues presented in the media and to make informed choices about their diet in order to promote health throughout their lives.
  • able to utilize information about nutrients (proteins, carbohydrates, fat, vitamins, water, and minerals) and the physiological processes used to digest, absorb, and utilize them and relate them to such topics as maintenance of ideal body weight, improvement in physical performance, and the role of nutrients in various disease states such as heart disease, diabetes, cancer, and osteoporosis.

 

Course Objectives:

Upon successful completion of this course, students will be able to:

  1. Use standard food guidelines and diet analysis software to select foods and create a dietary plan that helps to optimize individual health and fitness.
  2. Comprehend information regarding digestion, absorption, macronutrients, energy balance, weight management, and nutrients in relation to disease risk.
  3. Discuss the effects of lifestyle and personal habits on health and nutritional status.
  4. Understand how to make practical changes to their diet to enhance health and nutritional status.
  5. Analyze the current obesity epidemic and how it impacts our country, community, and individual.
  6. Analyze current print and media information for scientific accuracy to nutrition principles.

 

Weekly topics for the new course:

Review course goals and the syllabus; basic nutrition concepts and how to obtain reliable nutrition information (1 week)

Tools for healthy eating: Food and nutrition labeling, Dietary Reference Intakes, Dietary Guidelines, Food guidance system (1 week)

Healthy choices, meal planning, and portion sizes (1 week)

Digestion, absorption, and transport: How the body uses food (1 week)

Alcohol and food safety (1 week)

Carbohydrates and diabetes (2 weeks)

Proteins, vegetarian diets, and sports nutrition(1 week)

Lipids (fats), nutrition and cardiovascular disease (1 week)

Obesity, chronic disease, and stress management (1 week)

Energy Balance and Weight Management (2 weeks)

Vitamins, minerals, and water (2 weeks)

Applying concepts to contemporary nutrition issues which may include topics such as current fad diets and supplements, food insecurity, and other trending items in nutrition (1 week)