Nfsc 125 Human Nutrition

Nfsc 125 Human Nutrition

NFSC 125 HUMAN NUTRITION

Spring 2004

Instructor: Katie Silliman, Ph.D., R.D.

Office: Holt Hall 104Telephone: 898-6245

Office hours: Tuesday 1 – 4 PM, Wednesday 10 – 12 PM or by appointment

E-mail:

WEB PAGE:

Prerequisites: Chem 28 and Bio 4

COURSE OBJECTIVES

Upon completion of this course, the student will be able to:

  • describe the essential elements of NLEA and DSHEA;
  • recall the key nutrition standards and guidelines, their rationale and use;
  • describe the role of macro- and micronutrients in the functioning of the human body;
  • describe the utilization of the macronutrients from consumption to excretion;
  • cite recommended allowances (DRIs) of nutrients and the basis for recommendations and identify significant food sources of nutrients;
  • evaluate a diet for nutrient adequacy by completing a dietary assessment project;
  • describe the interrelationships in metabolism of energy nutrients;
  • describe the role of micronutrients in energy metabolism and describe their specific physiologic functions;
  • evaluate and interpret current articles from the lay and scholarly literature and write and discuss summaries of them;
  • work effectively as a team member by doing collaborative work; and
  • use current information technologies.

TEXTS

Understanding Nutrition, 9th Ed., by Whitney + Rolfes (REQUIRED)

Dietary Guidelines for Americans, 5th Ed., USDA (REQUIRED)

Food Guide Pyramid Booklet, 5th Ed, USDA (REQUIRED)

*Class Reader at Mr. Kopy (REQUIRED)

GRADING

2 of 3 examinations200 points

Comprehensive final exam150 points

Group quizzes, 4 at 20 points each 80 points

5 Summaries at 20 points each100 points

(2 summaries will be completed with a partner)

Diet project 75 points

In-class/take home assignments 35 points

640 total points

90-100% = As60-69% = Ds

80-89% = Bs<60 = F

70-79% = Cs

No make-up exams will be given. Assignments are due at the beginning of class. Those turned in late will have 5 % of the total points deducted. An additional 5 % of the total points will be deducted for EACH SCHOOL DAY turned in late thereafter.

Quizzes will be given at the beginning of the Friday lecture period every other week, except when an exam is scheduled, as indicated on your course schedule. No make-up quizzes will be given.

Summaries of 5 articles are required. Instructions will be handed out in class. Two of the 5 summaries will be written with a partner.

The purpose of the dietary assessment project is to 1) demonstrate your ability to calculate and interpret nutrient composition, 2) demonstrate your ability to use current nutritional standards and 3) recognize the role food plays in the promotion of a healthy diet and the prevention of disease. Instructions will be handed out in class.

TENTATIVE COURSE SCHEDULE

WEEKTOPICREADING ASSIGNMENT

1 + 2IntroductionWhitney ch 1 + 2

QUIZ #1 – FEB. 6

WEB SITES:

- links to all the DRI reports

3CarbohydratesWhitney ch 4:92-100;

SUMMARY #1 – FEB. 13110-117; App. C-1-C-2

WEB SITES:

4Overview of digestion, absorption,Whitney ch 3

and transport of nutrientsWhitney ch 4:100-104

EXAM I- FEB. 20

WEB SITES:

5Digestion (cont.)

LipidsWhitney ch 5

SUMMARY #2 – FEB. 27App. C-2

WEB SITES:

6Lipids (cont.)

ProteinsWhitney ch 6; App.C-3 QUIZ #2 – MARCH 5

WEB SITES:

7Proteins (cont.)

SUMMARY #3 – MARCH 12

BREAK

WEEKTOPICREADING ASSIGNMENT

8Cell MetabolismWhitney ch 7 EXAM II – MARCH 26 App. C-4-C-17

WEB SITES:

9Cell Metabolism (cont.)

Give summary and article to

partner for comments

10Energy balanceWhitney ch 8

QUIZ #3 – APRIL 9

WEB SITES:

11Water-soluble vitaminsWhitney ch 10

Give back summary with

comments to partner

WEB SITES:

12Fat-soluble vitaminsWhitney ch 11

EXAM III – APRIL 23

WEB SITE:

13Vitamins (cont.)

14MineralsWhitney ch 12

Summaries #4 + #5 – MAY 5

QUIZ #4 – MAY 7

WEB SITES:

15Minerals (cont.)Whitney ch 13

DIET PROJECTS DUE – MAY 14

FINAL EXAM (Comprehensive) MONDAY MAY 17th 10-11:50 AM

Other useful WEB SITES:

Top View