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Transcript
WEBER STATE UNIVERSITY
Department of Health Promotion & Human Performance
COURSE:
CREDIT:
CLASS SCHEDULE:
PROFESSOR:
NUTR LS1020: Science and Application of Human Nutrition
Online class is located at: http://canvas.weber.edu
3 semester credit hours, lecture style class format
Spring 2014
Melody Beutler, [email protected], phone 801-402-8863
COURSE DESCRIPTION: Science and Application of Human Nutrition: Human nutrition is the
platform to study the nature and integration of science across disciplines and in society through
applied problem solving and data analysis. Nutritional balance and good health are explored in
context of the levels of organization, metabolism and homeostasis, genetics and evolution, and
ecological interactions.
PRIMARY REFERENCE: Jennifer Turley and Joan Thompson (2013). Nutrition: Your Life Science
(1st Edition). Belmont, CA: Wadsworth/Cengage Learning. ISBN-13: 9781285050249. The text
comes with an access code for diet analysis plus software and the eBook. Use the access code to
create your online, DA+ account at http://cengagebrain.com or http://cengage.com/login. If you lose
the code it will cost ~$47.50 to purchase a new code which is needed for exam 4 and homework
assessment 4. The phone no. for WSU Davis campus is 801-395-3575
Please make these few minor corrections to the text: The DRI in the front inside cover of the book has I.U. units for vitamin
A when the units should be μg. On page 209, type in “Butter, salted.” On page 210, type in “Potatoes, Mashed with whole
milk and margarine.” On page 231, the DRI for vitamin D should read 15 μg.
COURSE DIRECTION: The “Foundations in Nutrition" course will be divided into six modules. The
course content is applied and reinforced through homework assessments, examinations, and the
many learning activities. The progression of learning course content, to utilizing critical thinking skills
to solve problems will be evident as the course continues. Ultimately, students will use the first six
modules and the appendices of textbook to solve problems. The course content focuses on the
scientific foundations of human nutrition pertaining to adults in the modern environment.
1. Module one will introduce common terminology used in the discipline, levels of organization in
nature, followed by the introduction of the nutrients from the six categories of biological molecules
that function in cellular structure and metabolism, and are essential to life (carbohydrates,
proteins, lipids, vitamins, minerals and water).
2. Module two will explore the tools that are used to plan, manage and evaluate the diet. Food
package label information, Dietary Reference Intakes, MyPlate, dietary recommendations, and
food composition will be presented and applied.
3. Module three will first address the gastrointestinal system, and provide an overview of ingestion,
digestion, absorption, utilization, and excretion of food. Then the focus on each of the categories
of energy producing nutrients will be addressed with respect to the cardiovascular, skeletal1
muscular, endocrine and immune systems, how genetics and evolution affect nutrition and
predisposition for disease; and how foods affect cellular metabolism, homeostasis and health.
Topics include diabetes, lactose intolerance, food allergy, heart disease, cancer, protein
synthesis, and the vital functions of protein.
4. Module four covers scientific inquiry. Then the epidemic of obesity tied to genetics and evolution is
addressed. Principles of energy balance, body composition and weight control are presented in the
context of nutritional adequacy and maintenance or disruption of homeostasis. The content learned
will be applied and assessed in the computer-aided, dietary analysis project and Exam 4. Principles of
fitness and nutrition for sport content areas support the physiological adaptations to physical fitness.
5. Module five examines the essential vitamins, minerals, and water in the processes of life
including cellular metabolism and physiology. Nutrient toxicities, deficiencies, safe intakes, good
food sources including those by societal intervention and the functions of every essential, nonenergy producing nutrient will be consistently explored.
6. Module six will introduce the environment and food production from the plant and animal kingdoms,
legislation, agencies governing food, and consumer awareness. Topics will include nutrition in the
media, reliable sources of nutrition information, dietary supplements, food additives and the
governance of food safety. In addition, microorganisms that commonly cause food-borne illness,
microorganisms that commonly promote gastrointestinal health, the prevention of food-borne
illness, food processing, and food system sustainability are covered.
The overarching course goals are to:
1. Provide students with critical human life and nutrition information that will expand their understanding of science
and also be personally applicable to their daily function, life-long health and wellbeing in the modern environment
through applied assessments, exams, discussions and learning activities.
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Partially satisfy WSU’s life science general education requirements.
Student learning outcomes: Upon successful completion of this course, students will know:
1. The nature of science and be able to:
a. Identify scientific experimental designs and understand that dietary recommendations are based on
repeatedly examined data, are progressively updated and revised based on newly published scientific
findings.
b. Distinguish scientific information from information that is not scientific by recognizing sound scientific
methods.
c. Utilize scientific inquiry to test hypotheses by collecting, analyzing data, interpreting, and drawing conclusions
about their data in regards to the hypothesis tested.
d. Utilize dietary software to determine the nutritional adequacy of food intake and make recommendations for
improving the diet based on diet analytical results.
2. The integration of science with emphasis on human nutrition and be able to:
a. Demonstrate knowledge of the shared basic organizational principles of life (molecules, cells, organs,
organ systems, and organisms) and relate the knowledge across several different scientific disciplines such
as physiology, anatomy, biochemistry, biology, immunology, and microbiology.
b. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they meet
the nutritional needs of humankind.
c. Distinguish science from other views for understanding living systems on Earth.
3. The role of science in society especially in regards to human health and be able to:
a. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual health
and the societal economic impact of good versus bad nutrition.
b. Relate technological advancements in medicine and food production to the advancement of the science of
human nutrition.
c. Explain the impact that the food industry has on human food choices and the subsequent relationship to
health and disease at the individual, society, and environmental level.
d. Provide examples of past and present nutrient and diet trends in modern society and the positive and/or
negative implications for human health and earth’s resources.
e. Utilize tools to determine nutrient values of foods consumed by diverse populations.
f. Plan, evaluate, and manage diets to improve and support life-long health.
2
4. Problem solving and data analysis and be able to:
a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients and
energy for humans via dietary analysis and food package label interpretation.
b. Complete a 2-day, computer-aided, analysis (nutrient intake and energy expenditure), and base the
conclusions and recommendations on data collected, analyzed and interpreted.
c. Utilize current nutrition standards based on empirical nutrition and related scientific data that has been
rigorously analyzed, interpreted, and generalized for public recommendations.
d. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
5. Levels of organization and be able to:
a. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, tissues, organs,
organ systems, organisms and the ecosystem in which they interact.
b. Relate levels of organization to humans, plant and animal foods, and the environment.
6. Metabolism and homeostasis and be able to:
a. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain or
disrupt homeostasis through sustained or altered metabolisms affected by their cumulative dietary food
choices and lifestyle.
b. Provide specific roles of nutrition in metabolism and homeostasis in the human body.
c. Explain how the human body processes food and utilizes nutrients with additional reference to energy
balance and weight control.
d. Associate nutrition, genetics, metabolism, exercise and lifestyle with health promotion and disease
prevention.
7. Genetics and evolution and be able to:
a. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed
genetic diseases that are reinforced by diet composition, preserved by natural selection, and passed on
generationally.
b. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and
disease.
8. Ecological interactions and be able to:
a. Describe the interaction of the human with the environment for vitamin D synthesis and the current
environmental and societal issues hindering adequate synthesis and the resulting disease complications.
b. Relate the ecological impact and the role for environmental responsibility pertaining to food choices and
food system sustainability.
c. Demonstrate knowledge of the plant and animal kingdoms in regards to the food system, food webs, food
chains, and human interaction.
d. Provide examples of positive and negative interactions of humankind with microorganisms regarding
sickness, health and food production.
e. Prevent food borne illness by adopting good food handling techniques which inhibit growth or prevent
survival of microorganisms.
f. Address diet and nutrient issues and concerns for weight control, disease prevention, physical activity, food
availability, and biotechnology.
g. Consume a healthy diet composed of more sustainably produced plant and animal foods.
REQUIREMENTS: The “Science and Application of Human Nutrition” course provides three contact
hours a week in the classroom for the 14-week semester. Additionally, at least six hours per week of
study outside of class is expected and online students should expect to devote at least nine hours
each week to successfully accomplish the course requirements. 7-week courses cover the same
content in half the time.
6 Exams ([email protected] points, [email protected] points)
800 points
6 Homework Assessments ([email protected] points; [email protected] points)
200 points
Total Possible Points:
1000 points
3
PROCEDURES
Assessment
Dates &
Information
Exam
Dates &
Information
Students are required to complete 6 homework assessments which are found at
the end of each learning module in the textbook. The answers to the
assessments will be submitted in the online class. See Table 1 for due dates.
Please adhere to these dates to avoid poor academic performance. This is NOT
a self-paced course. Assessment 4 requires the use of the diet analysis
software (DA+). Some assessments require the use of a calculator. Late
assessments will be penalized with a 20% reduction in possible points (unless
prior arrangements have been made), but only until the last day the exam can
be taken for the module. If the submission opportunity is missed, the student will
receive 0 points for the assessment.
All exams, the testing conditions, time limits and dates available are indicated
in Table 2. The first three exams are closed-book, exams 5 and 6 are openbook. Exam 4 is a take-home exam, and the instructions and submission are
found in the online class. Exam 4 requires the use of diet analysis software.
Calculators are permitted on all exams, and a secure, electronic, foreign
dictionary website is available. All exams except exam 4 are administered on
Chitester. No e-books are allowed in any testing center. Late exams will be
penalized with a 10% reduction in possible points. The dates are included in
Table 2. If the student knows PRIOR to an exam that there will be a schedule
conflict, s/he may not lose points; BUT PRIOR arrangements must be made.
POLICIES
Grades &
Grading
Policies
Student performance is based on a percentage from 1000 possible points
from 6 exams (800 points) and 6 homework assessments (200 points).
Students can check their scores and review assessments in the WSU Online
class. Students should discuss grade concerns with their instructor throughout
the semester or within 2-weeks of the semester end. Graded work is not on
file indefinitely.
Grade
Scale
Grades are based on a % of the total possible points earned in the class and
can be calculated from the scores in the online class. Final grades are
determined using the following grade scale:
A (93% & above); A- (90.0-92.9%); B+ (87.0-89.9%); B (83.0-86.9%); B- (8082.9%); C+ (77.0-79.9%); C (73.0-76.9%); C- (70.0-72.9%); D+ (67.0-69.9%); D
(63.0-66.9%); D- (60.0-62.9%); E (59.9% and below). UW grades are issued for
students who remain enrolled in the class but stop submitting work.
Writing &
Exam 4
Students should thoughtfully, analytically, and skillfully write their exam 4 essay
answers (refer to the exam 4 document in the online class and check the Canvas
inbox for instructor guidance. The answers will be typed and submitted in the
online class. This is the writing exercise for this course. Students will need to
demonstrate critical writing ability for full credit. See the grading criteria in exam
document online. Grades may be deducted up to 20% for poor writing.
Students
with
Disabilities
"Any student requiring accommodations or services due to a disability must
contact Services for Students with Disabilities (SSD) in room 181 of the
Student Services Center. SSD can also arrange to provide course materials
(including the syllabus) in alternative formats if necessary." For more
information contact SSD at 801-626-6413, [email protected], or
http://departments.weber.edu/ssd/.”
4
Student
Conduct
Academic
Honesty &
Dishonesty
Extra
Credit
Students enrolled in this class will adhere to the Department of Health
Promotion and Human Performance (HPHP) Student Conduct Policy available
online
http://www.weber.edu/wsuimages/HPHP/StudentCode/HPHPStudentCode.pdf
Students should follow the "student code" (http://documents.weber.edu/ppm/622.htm) regarding academic honesty. It is unacceptable to give students’
information about exam questions, their answers or correct answers on
homework assessments. Any individual caught cheating on examinations
and/or assessments; such as plagiarizing or copying another person's
homework will receive an automatic "E" for their final grade. In addition, a letter
will go into the student's file documenting the crime.
There are a variety of extra learning activities that will help students succeed
in applying the information presented in this class. These activities are
detailed below and indicated in Table 3. Though the total number of extra
credit points available are nearly 100, the maximum extra credit points that
will be applied to a student’s class grade is 30 plus 5 points for
completing the end of course evaluation. These 35 points extra credit
points when applied to the class grade will raise the student’s grade 3% or
one-half step, such as from a “B” letter grade to a “B+” letter grade.
Total Recall and Exam Practice Questions: Up to 1, 3 or 5 extra credit
points are available for completing the Total Recall options at the end of each
module. Total Recall includes 10 questions, a case study, and a crossword
puzzle. Additionally for 5 points extra credit, there are practice exams only
available in the online class for modules 1, 2, 3, and 5. There is no practice
exam for the Take Home Exam 4. The practice exam for module 6 is found in
the online class and is a comprehensive case study that you will need to
submit your answers in the online class. Students are encouraged to engage
in all of these extra activities to be better prepared for exams.
The End of Course Evaluation: Though completing the end of course
evaluation doesn’t help with learning course content, it helps us evaluate the
class and continue to make improvements. Because your comments and
evaluation is valued, 5 extra credit points will be provided for completing the
"End of Course Evaluation". This is typically available during the last week of
the semester. WSU Online announces when the evaluations are available and
what the link is, though it is usually: http://chitester.weber.edu/evals.cfm
OTHER VALUABLE INFORMATION
Student
Within each online class learning module are student Study Activities meant
Study
to help prepare you for exams. Tools include: Flash cards, pick-a-letter, fill-inActivities
the-blank, matching, crosswords, and glossary. Some activities download to
ipods/small screen devices.
Nutrition
Related
Degrees @
WSU
Majors and Minors offered through The Department of Health Promotion and
Human Performance at Weber State University include: Human Performance
Management Major, Health Promotion Major or Minor, Physical Education
Major or minor, Athletic Training and Athletic Therapy Majors, Nutrition
Education Minor (see http://programs.weber.edu/nutrition), & Recreation
Minor. In addition, WSU offers a Bachelors of Integrated Studies (BIS) Major.
For this degree, the student graduates with 3 areas of emphasis individually
contracted by course according to their interests.
5
Table 1: Homework Assessment Schedule (see course policies above for details)
Module Assessment
Points
Due
2/13/14
1
25
3/6/14
2
50
3/23/14
3
25
4/16/14
4
50
5/1/14
5
25
5/21/14
6
25
Table 2: Exam Schedule (see course procedures and policies above for details)
Exam
Module
Points
Conditions
Due Dates
2/14
1
1
150
Closed Book, 90 minute limit
3/7
2
2
150
Closed Book, 90 minute limit
3/20
3
3
150
Closed Book, 90 minute limit
4/16
4
1-4
100
Online Module 4/Take-Home:
Use the writing policy on pg 5
No late work, No make-ups
of this syllabus
5/2
5
5
100
Open Book, 90 minute limit
5/22
6
1-6
150
Open Book, 110 minute limit
No make-up
Table 3: Optional Extra Credit Opportunities (see course policies above for details).
Activity: Submit as extra credit in the
Points
Due
Module
WSU Online class
(up to)
Module 1 Questions
1
1
2/13
Module 1 Case Study
1
Module 1 Crossword Puzzle
3
1
Exam 1 Practice Questions
5
1
Module 2 Questions
1
2
Module 2 Case Study
1
Module 2 Crossword Puzzle
3
2
Exam 2 Practice Questions
5
2
Module 3 Questions
1
3
Module 3 Case Study
1
Module 3 Crossword Puzzle
3
3
Exam 3 Practice Questions
5
3
Module 4 Questions
1
4
Module 4 Case Study
1
Module 4 Crossword Puzzle
3
3/6
3/23
4/16
1
2
3
4
4
No Exam 4 practice questions as this is a take home exam, see module 4 in the online class
Module 5 Questions
1
5
6
5/1
Module 5 Case Study
1
Module 5 Crossword Puzzle
3
5
Exam 5 Practice Questions
5
5
Module 6 Questions
1
6
Module 6 Case Study
1
Module 6 Crossword Puzzle
3
6
Exam 6 Practice is the Case Study
6
1-6
5/21
5
6
Nolan
End of Course Evaluation
5
5/30
N/A
COURSE OUTLINE: The Science and Application of Human Nutrition is a 3-semester credit hour
lecture style course. During a 14 to 15 week semester, 3 contact hours a week in the classroom (face
to face or online) and 6 hours per week of study is expected. 7-week accelerated courses require
twice the time per week.
Nutr LS1020
Module
Week
Content Area/Lectures
(Dates)
Levels of Organization, Metabolism and Homeostasis,
and The Integration of Science:
Syllabus
1/23-2/14
Nutrition Basics and Terminology
Module 1
Carbohydrates
Proteins
Fat/Lipids
Vitamins, Minerals, and Water
Science and Society, Problem Solving and Data Analysis:
Food Labels
Module 2
2/19-3/7
Dietary Reference Intakes
The MyPlate Food Guidance System
Dietary Guidelines and Recommendations
Food Composition and The Exchange System
Genetics and Evolution, Levels of Organization,
Metabolism and Homeostasis, and Science and Society:
Module 3
3/10-3/24
The Gastrointestinal System
Proteins Inside the Body
Photosynthesis and Fiber
Carbohydrate Storage and Disorders
Lipids in Heart Disease & Cancer
The Nature of Science in Society, Metabolism and
Homeostasis, Problem Solving and Data Analysis:
Module 4
3/26-4/16
Scientific Inquiry Tied to Genetics, Evolution, and Obesity
Energy Balance
Body Composition and Weight Control
Principles of Fitness for Health
The Fundamentals of Exercise Nutrition
Genetics and Evolution, Metabolism and Homeostasis,
Ecological Interactions, and Science and Society:
Module 5
4/18-5/2
Fat Soluble Vitamins
Water Soluble Vitamins
Water and Electrolytes
7
5/6-5/20
Major Minerals in Bone and Protein
Trace Minerals
Ecological Interactions and The Nature and Integration of
Science:
Nutrition Information Credibility: Fact vs Fallacy
Food, Drugs, and Supplements
Food Additives
Food Safety: Microbial Growth
Food Issues: Consumer Awareness
5/22-5/22
Comprehensive Review
Module 6
Modules 1-6
NUTR LS1020: Foundations in Nutrition
Mrs. Beutler
Please sign after reading syllabus and return ONLY this page.
I understand that this is a college level course and the grade I earn will go on my PERMANENT
college transcript. I also understand that if I do not receive a “B” grade or better, I could be
placed on Academic Probation with Weber State University. If I do not receive a “C” grade or
better, this class may not count for college graduation requirements and might have to be
retaken. Students should be in attendance 90% of the time which means they may not miss
more than 2 class periods each term.
Student Name:___________________________________Period _____________
(Please print)
I have read and understand this disclosure and agree to comply with all the
requirement and policies.
__________________________________
Student Signature
_____________________________________
Parent Signature
_____________________________________
Date
8