Dr. William Proulx, Ph.D., R.D.
Chair, Department of Human Ecology
Associate Professor of Nutrition
Phone: 1-607-436-2705
Fax: 1-607 436-2051
proulxwr@oneonta.edu

  
Education  Interests Research   
Courses  Affiliations Publications Contact me


Educational Background  {top of page} Courses I Teach {top of page}
 
Subject Course# Credits Title
NUTR  140
3
 Nutrition 
NUTR 241    3 Nutrition for Fitness and Sports 
NUTR 243 3 Food and Nutrition Education
NUTR 249 3 Current Issues in Nutrition
NUTR 340 3 Advanced Nutrition I (Carbs, Fats, Proteins)
NUTR 342 3 Advanced Nutrition II (Vitamins, Minerals, Electrolytes and Water, Herbs and Phytochemicals)
NUTR 548     3 Research Methods (online course)

Areas of Interest {top of page}

Professional and Scholastic Affiliations {top of page} Current Research {top of page} Publications {top of page}

    Abstracts {top of page}

Contact Information {top of page}

Dr. William Proulx, PhD, RD
Department of Human Ecology
State University of New York College at Oneonta
Oneonta, NY 13820
Phone: 1-607-436-2147
Fax: 1-607 436-2051
proulxwr@oneonta.edu

My Course Listings and Schedule

NUTR140 Nutrition {top of page}

Course Description: The chemistry and physiology of nutrition including requirements for various ages and the relationship of nutrition to physical well-being.  Introduction to the scientific method including the understanding of methods scientists use to explore human nutrition including observation, hypothesis development, measurement and data collection, experimentation, evolution of evidence and its application for nutrition recommendations.

Course Objectives: The student will demonstrate the ability to:

· Recognize the role of the family and culture, as well as socioeconomic and physiological factors on food and nutrition behavior.
· Develop an understanding of the scientific method including understanding of the methods scientists use to explore human nutrition.
· Identify nutrient requirements of the human body.
· Develop an understanding of the relationship between the functioning of the body and utilization of nutrients.
· Identify food sources of the nutrients required for optimal body function
· Develop an awareness of the nutritional implications of food choices
· Explore current research, issues and trends in nutrition.
· These objectives will be met through reading assignments, lectures, discussions class project(s), and exams.

NUTR241 Nutrition for Fitness and Sports {top of page}

Course Description: A study of nutrition related to fitness and sports performance including metabolism during exercise, recommended food and fluid intake for training and competition, nutritional ergogenic aids, and the importance of diet and exercise to overall health. This course will fulfill coursework for both the Nutrition Minor and the Health and Wellness Minor.

Course Objectives: The student will demonstrate the ability to:

· To explain how food energy is used to maintain life processes and muscular activity via human energy systems including ATP-PC systems; glycolysis; lactic acid energy system; Kreb’s cycle; and the electron transfer system.
· To estimate energy needs of a physically active individual.
· To describe the role of dietary carbohydrate in the body as a source of fuel for short, intense bursts of energy as well as long endurance events.
· To explain the effects of endurance training on the use of carbohydrates, fats and proteins as fuels sources
· To describe dietary protein needs for resistance training and endurance training.
· To identify and describe the role of key vitamins and minerals in health and physical performance.
· To describe the merits of selected nutritional ergogenic aids
· To identify the role of adequate hydration in athletic performance and to list fluid recommendations for training and during athletic events.
· To describe the role of diet, physical activity, and genetics in determining athletic performance.
· To identify the clinical criteria for eating disorders and describe its affects upon athletic performance.
· To identify credible and reliable sources of nutritional information for physically active individuals and athletes.

NUTR243 Food and Nutrition Education {top of page}

Course Description: Principles of planning, implementing, and evaluating Food/Nutrition and/or Food Service education programs.  Includes analysis of existing programs, materials, and approaches.  Requires oral presentations and the critique of oral presentations.  (CW/OS2) Prerequisites: NUTR 140 or NUTR 142 or Food 230

Course Objectives: The student will:
1. List in sequence and describe the components of the educational process
2. Compare and contrast the selected philosophies of nutrition education
3. Identify the effective approaches for nutritionally educating various age groups
4. Perform the basic operations of personal computer use including the use of email to communicate with teacher and other members of the class.
5. Describe SOAP and SWAT as methods for assessing and/or marketing food, nutrition and educational programming.
6. Identify the requirements for basic research/evaluation protocols including those involving human subjects.
7. Construct, utilize and evaluate performance objectives for education/training.
8. Identify typical characteristics of professional literature.
9. Use several electronic search engines to identify current food, nutrition, food science and foodservice information.
10. Select and organize content for food and/or nutrition related topics so that the content is current, complete, balanced, logically organized and free of bias.
11. Compare and contrast four educational methods - presentation, self-paced, individualized and interactive.
12. Use at least one educational technique in presenting a 5,10 and 20 minute food, nutrition, food science or foodservice lesson.
13. Select/prepare and use appropriate materials to support a 5,10 and 20 minute food, nutrition, food science or foodservice lesson.
14. Provide meaningful and constructive written and verbal feedback regarding the 5, 10 and 20 minute food, nutrition, food science and foodservice lessons presented
      by other students.
15. Compare and contrast educational materials on the basis of their cost-benefit, and their appropriateness for the topic, currency, completeness, balance, organization,
      and freedom from bias.
16. Identify the primary components required for the successful marketing of food, nutrition, food science and foodservice education ventures.
17. Compare and contrast the differences when applying marketing principles several different education and service programs.
18. Identify and describe the basic requirements for the evaluation of learning.
19. Plan and carry out an appropriate means for documenting that learning has occurred.

NUTR249 Current Issues in Nutrition{top of page}
    .
Course Description: Current topics in nutrition with emphasis on selected nutrients and evaluation of public media nutrition information compared to scientific literature.  Designed for students who completed a basic nutrition course.  Content is adapted to specific interests of the enrolled students.

Course Objectives: The student will..

1. Explore current research, issues and trends in nutrition.
2. Develop the ability to critically evaluate nutrition information and misinformation in the  media and scientific literature.
3. Use several electronic search engines to identify current food, nutrition, food science and  foodservice information Present information on a current topic in nutrition.
4. Develop skills and techniques for oral and written communication
5. Develop critical thinking skills.
6. Select and organize content for food and/or nutrition related topics so that the content is  current, complete, balanced, logically organized and free of bias
7. Develop the skills and techniques necessary for successful team work

NUTR340 Advanced Nutrition I {top of page}

Course Description: Principles of nutrition with the emphasis on interaction and interrelationship between nutrients and the biochemical and physiological functions of the body. As evidence of their ability to research a topic, develop an argument, and organize supporting details students will produce coherent written text and demonstrate the ability to revise and improve that text.

Course Objectives: The student will demonstrate the ability to:
· Understand interrelationships between the sciences of biochemistry, physiology and nutrition.
· Explain the specific principles of carbohydrate, lipid and protein metabolism in the body at rest and during exercise.
· Explain the processes and principles of the regulation of carbohydrate, lipid and protein metabolism.
· Explain the functions of vitamins, minerals and water during metabolism
· Explain the principles and processes of fluid and electrolyte balance in the body.
· Explain the relationship between diet and the regulation of nutrient metabolism.
· Use accurate and appropriate terminology in oral and written discussion of nutrition science.
· Research a specified topic, analyzing and evaluating research studies and write a technical paper using appropriate guidelines.

NUTR342 Advanced Nutrition II {top of page}

Energy metabolism in the fed/fasting state; vitamins and minerals as regulatory nutrients; inborn errors of metabolism, allergies, and the immune system responsive to nutrition management; drug/nutrient interrelationships. Strongly recommended for Dietetics majors.

Text: Groff JL and Gropper SS.  Advanced Nutrition and Human Metabolism. 3rd Ed.  Wadsworth. 2000.

Evaluation:  Exam 1= 20% Exam 2 = 20% Exam 3 = 20%  Final Exam = 20%  Project=20%