CALIFORNIA STATE UNIVERSITY, CHICO
COLLEGE OF NATURAL SCIENCES
NFSC 303 Nutrition and Fitness
Fall 2006
Instructor: Bethany Schaarschmidt M.S. Phone: 898-4030 (my office), 898-6805 (nutrition office)
email: WebCT Office Hours: MW 2:00 - 3:50, or by appointment
Office: Holt 133 Nutrition office, my mailbox: Holt 123
Required Reading: Nutrition for Health, Fitness and Sport, by Melvin H. Williams, 8th edition.
Supplemental Reader for NFSC 303
Dietary Exchange Lists for Meal Planning (All 3 available in A.S. Bookstore)
COURSE PURPOSE
Diet and physical activity together have been named, along with tobacco and alcohol use, as one of the three key determinants of death in the United States. Obesity and diet-related disease rates have risen dramatically in the recent past. One of the most important purposes of this course is to assist you in evaluating and modifying your own nutritional status and diet and activity patterns as a means for attaining your personal diet and activity goals, now and throughout your life.
COURSE OBJECTIVES
Upon successful completion of this course, you will be able to:
1. Identify and explain basic principles of a healthy lifestyle and the impact of gender, class and ethnicity upon lifestyle decisions, particularly diet and exercise practices.
2. Explain the current theories of how nutrition and physical fitness relate to health promotion and the prevention of chronic disease in the American population.
3. Evaluate current and recommended nutritional practices being used by athletes and non-athletes and how these practices are affected both by cultural beliefs and by the media.
4. Evaluate and plan a diet and exercise program for weight control and/or improved cardiovascular health and health in general.
5. Critically review information present in both the popular and scientific literature by applying the principles of the scientific method.
6. Demonstrate an understanding of how to make effective dietary and physical activity decisions, not only to enhance personal health but to become an advocate for change.
STUDENT RESPONSIBILITIES AND EXPECTED BEHAVIORS
It’s all pretty simple:
· Because collaborative methods will be used in class, attendance is mandatory! If you know you are going to be absent, call your class partner(s) and me.
· You are responsible for staying up to date with the reading in the text and coming to class prepared to participate in class discussions of the day’s topics and in small group assignments.
· During lecture you are expected to keep talking (personal comments to fellow students) to a minimum and you are to treat all members of the class with respect.
· You are expected to come to class on time. If you have to leave class early please inform me before class and sit in the back or on the side so you can make a quiet exit.
· Make-up exams/quizzes will only be given with an approved, unavoidable reason (health, family emergency, etc), which must be arranged with the instructor prior to the scheduled time. You are expected to make all the deadlines for projects. Twenty points per day will be deducted from late assignments. Please plan accordingly.
University policy states that Add/Drops must be completed within the first two to four weeks of the semester. Following this time period, students must have a “serious or compelling reason” to add or drop a course. It is the student’s responsibility to add/drop classes.
POLICY ON PLAGIARISM AND CHEATING
Academic dishonesty of any kind will not be tolerated. Students caught cheating or misrepresenting work as their own will be given an “F”. Violations of academic dishonesty will be reported to the college disciplinary office for appropriate action. No exceptions. Signing in for others on rosters is considered dishonesty. Please don’t cheat; it’s not worth the risk!
GRADING CRITERIA
2 EXAMS 200 PTS
COMPREHENSIVE FINAL EXAM 150 PTS (100 new, 50 comprehensive)
3 QUIZZES@ 10 points each 30 PTS
IN CLASS ASSIGNMENTS/HOMEWORK 100 PTS (I may not use all of these points)
DIET AND EXERCISE PROJECT 150 PTS
FAMILY FOOD HISTORY 20 PTS
TOTAL POSSIBLE 650 PTS
PERCENT OF TOTAL POSSIBLE POINTS GRADE
90-100% A
80-89% B
70-79% C
60-69% D
< 60% F
ALL ASSIGNMENTS ARE DUE AT THE BEGINNING OF EACH CLASS. Twenty (20) points per day will be deducted from late assignments. If you choose to turn in a late assignment, be sure to get it date & time stamped by the Nutrition Office (Holt 123). Without a stamp, I consider it turned in only when I get it in my hands. NO EXCEPTIONS
BRIEF DESCRIPTION OF COURSE REQUIREMENTS
Family Food History (20 pts): This assignment is due during the first two weeks of class. It is designed to do two things (1) encourage the students to consider the many factors that influence our food choices and eating behaviors and (2) alert the instructor to any potential problems and student may have with their writing skills. This assignment is approximately 2 pages in length. Detailed instructions are at the end of this syllabus.
Diet and Exercise Project (150 pts): This project is a 24-hour recall of food intake and activities and a written evaluation of your present dietary and exercise practices and recommended changes. Directions and forms are located in your 303 supplemental reader packet. This project will be turned in, in two parts. Each part will be discussed thoroughly in class prior to its due date.
Body Fat, Blood Pressure Testing ( 20 pts/ 150 on project): All students are required to get their body fat and blood pressure checked as part of their Diet and Exercise Project. Information on where to get these done is included at the end of the syllabus.
NFSC 303 IS A GENERAL EDUCATION COURSE
This is an approved general education course in Upper Division Theme B: Contemporary Health Issues. The student needs to have completed at least 45 credits in order to gain credit for the theme. This course has a 1500-word writing requirement.
General Education (GE) and Upper Division Thematic (UDT) objectives:
1. The primary goals of the GE program are identified in the university catalogue and include improving reading, writing, critical thinking, instilling intellectual curiosity, broadening, enhancing, and integrating general knowledge about the universe and humanity, and showing the coherence and connectedness within the broad area of undergraduate education.
2. The primary goals of the Upper Division Thematic Program are: to have students learn about substantive issues likely to be important throughout their lifetimes; to have students see these issues from the three broad perspectives of human life (the physiological, psychological and social); and to have students apply the ideas and the materials of the course to themselves as individuals.
You may visit this website for more information about the GE and UDT programs:
http://www.csuchico.edu/catalog/cat01/req/gereq.html
Each course within the Contemporary Health Issues Theme has the following goals:
· Addresses concepts of well being, health, and disease;
· Focuses attention on how class, ethnicity, and gender affect selected health problems;
· Teaches methods for distinguishing hearsay from valid information’
· Develops knowledge and skills for making effective decisions that enhance health, and facilitate change and understanding of public policy;
· Addresses the impact of biology, ethics, morality, politics, economics, and culture upon health, health care, and health policy.
TENTATIVE COURSE SCHEDULE
WEEK TOPIC TO BE COVERED READING ASSIGNMENT
1 Introduction, Brief Overview of Nutrition Chapter 1
Nutrition, exercise, health related fitness
2 Nutrition quackery, nutrition research Lecture only
Essential nutrients, dietary standards and guidelines Chapter 2: pp. 37-54
Homework: Turn in (10 pts.) Supplemental Packet p. 14 - 15
Family Food History due Wed. 8/30
3 Dietary guidelines, cont.
USDA Food Guide Supplemental Packet
Understanding Food Labels Lecture Only
Homework: Turn in (10 pts.) Supplemental Packet p. 16 - 17
No Classes Mon. 9/4 – Labor Day
Quiz 1 Fri. 9/8
4 Human Energy and Energy Balance Ch. 3 pp. 91-102
Cardiovascular assessment (in-class) Supplemental Packet p. 21-23
Homework: Practice Supplemental Packet p. 28
Cardiovascular Fitness Testing – TBA
5 Digestion & Absorption Overview Lecture Only
Body composition, health and obesity Ch. 10
Diet & Exercise Project: Part I due - Wed. 9/20
6. Carbohydrates, structure, function, sources Ch. 4 pp. 112-6; 142-5
Carbohydrate digestion/absorption Ch. 4 pp. 116-20
Homework: Turn in (10 pts.) Supplemental Packet p. 18
Exam 1 – Wed. 9/27
7. Blood glucose regulation Lecture Only
Diabetes Lecture Only
8. Lipids: Fat; structure, function, sources Ch. 5 pp. 154-60; 164
Quiz 2 - Wed. 10/11
9. Fat digestion and absorption, lipoproteins Ch. 5 pp. 160-163
10. Fat and health, cardiovascular disease Ch. 5 pp. 174-86
Hypertension pp. 353-6
Exam 2 Wed. 10/25
11. Protein; structure, function, sources Ch. 6 pp. 194-200
Estimating protein needs Lecture; table 6.7 (p. 208)
Protein digestion, requirements
Quiz 3 Fri. 11/3
12. Vegetarian diets p. 54-60
Water, Electrolytes & Temperature Regulation Ch. 9
No classes Fri. 11/10 – Veteran’s Day
13. Body Weight & Composition Ch. 10
Energy & Exercise Ch. 3 pp. 87-91; 103-7
Carbohydrate and exercise performance, supplementation pp. 127-40
Quiz 4 - Wed. 11/15
14. *****THANKSGIVING BREAK: Nov. 20-24 – Campus Closed*****
15. Alcohol & Ergogenic Aids Ch. 11
Diet & Exercise Project: Parts 2 & 3 due - Mon. 11/27
15 Catch-up Week
16 FINAL EXAM NFSC 303 – MEET IN SAME ROOM
Mon. December 11 - 10:00-11:50
Family Food History Assignment Due Wednesday, 8/30/06
20 points
The purpose of this assignment is two-fold: 1) To encourage the student to critically evaluate a topic, and 2) to allow the me to see a sample of your writing ability and make sure you have the skills needed for the other assignments in this and future courses. In addition to context, grammar, spelling, syntax, flow, etc. will all be evaluated and used to assign a grade. Please be sure and proofread your essay before turning it in; try reading it out loud to see how it sounds. You can catch 90% of your mistakes that way! Students earning below a 70% will be instructed to re-do the assignment after using the university writing center tutor. If you know you have poor writing skills, please utilize the writing center to do this assignment.
The Online Writing Center can be accessed via WebCT by clicking on the Student Resources link on each course homepage. You will need to make an appointment using that page at least 24-hours in advance to receive help from a tutor.
The specifications for this assignment are as follows:
1. Must be at least 2 full pages, but no longer than 3 pages in length.
2. Must be typewritten: Double-spaced, 12 point Times New Roman font so I can read it.
3. Must include a short title, centered at the top of the first page, followed by two spaces before the text starts.
4. Margins will be approximately 1” on all sides.
5. Text should be in ESSAY form. Do not use bullets, outlines, etc. Your essay should include an introductory paragraph, a body, and a final paragraph summarizing your key point(s).
Write a brief essay describing factors that influence your diet. Your essay MUST include topic A. If you do not have enough to make the 2-page requirement using topic A, please also include topic B. Remember, your paper must be at least 2 pages and must not exceed 3 pages in length.
A. Describe the foods your family regularly consumed while you were growing up, and why you feel those choices were made. Consider the following influences: Were your parents vegetarian? Religious? Athletic? Over/underweight? Did a family member have health concerns that affected food choices? Do you or a family member have food allergies?
B. You may also include a section about how your diet has changed since you left home. Consider these influences: What things affect your food choices? Convenience? No kitchen? Messy roommates? Time? Health? Emotions? Other? Do you have “comfort food” that you consume when you are stressed?
BODY FAT AND BLOOD PRESSURE TESTING
(REQUIRED FOR EVERYONE)
WHERE TO GET THIS DONE:
· You may get both tests done on campus through the Nutrition and Food Sciences Association. Dates and times TBA. Prices are usually as follows:
Caliper Test (body fat) 3$
Blood Pressure 3$
Both 5$
· Most gyms will do both tests for a fee. The fees vary, usually anywhere from $10-20. It is your responsibility to call around and ask.
*You need to include verification of testing on form 8 of your diet and exercise project. *