FSHN 101: Survey of Human Nutrition
Instructor Information: /Amelia Ferrel, MS
Office Location: Gifford 241Phone: (509) 951-3193
E-mail:
Office Hours: MWF 3:00-5:00
Required Texts: / Author Gibney, M. (2009).Introduction to Human Nutrition. 2nd Edition. Oxford Books: Boston, MA.ISBN#1405168072
Course Description: / This course is designed to give students a basic understanding of how nutrients work together to support human health. It will also cover the concerns that arise when intake or absorption of nutrients is not adequate or overly adequate. In addition, students will explore current issues in nutrition such as food security, child nutrition, the obesity epidemic, fad diets, and the organic food movement. Students will gain a clear idea of how nutrition affects them personally and how they can improve their own diets.
Student Objectives: / During this course, each student will:
- Become familiar with the functions and sources of each major micronutrient and macronutrient.
- Explore the basis of current dietary advice and policy and how this plays into careers in health, marketing, and education.
- Understand how nutrition is involved in health problems such as diabetes, heart disease, cancer, and anemia.
- Be able to discuss current issues in nutrition and form an educated opinion about each issue covered in class.
- Appreciate the various factors that influence personal health behaviors and outcomes.
- Recognize how nutrition applies to personal lifestyle and become confident in ways to improve his or her own diet.
Course Prerequisite / None
Credit Hours / 3
Meeting Times / MWF 1:10-2:00
Final: December 12, 2011 8:00 AM
Course Policies and Procedures: / Attendance: Students are expected to attend class. Many of the activities will revolve around classroom discussion and will be impossible to make up at home. While roll will not be taken, absent students will miss extra credit pop quizzes and receive a 0 for participation unless the absence is university-excused and was cleared beforehand. No make-ups will be given for quizzes or in-class activities. Tests missed for a university-excused absence may be rescheduled in advance.
Academic Honesty:Students are expected to complete their own work unless otherwise encouraged (such as on group projects and in-class activities). Plagiarism will not be tolerated and will result in an F on the assignment as well as possible university disciplinary action.
Technology: You will need an IClicker for this class. If you forget your IClicker, please talk to me before class and we will find another way for you to receive in-class participation points.
Grades: Grades will be based on the following components:
Activity / % of Final Grade
Exam I / 12.5
Exam II / 12.5
Exam III / 12.5
Exam IV (Final, NOT cumulative) / 12.5
Topic Reviews / 15
Diet Challenge / 10
Class Participation (including IClicker questions) / 25
Grades will not be curved. Cut-offs are set at:
A: ≥90% B: ≥80% C: ≥70% D: ≥60% F = below 60%
E-mail Etiquette: You are welcome to email me any time with questions or concerns about class. However,please take the time to clearly phrase your questions and spell correctly. This is not an English composition class, but that does not mean that the rules of grammar are any less appropriate.
Projects and Points / You will be asked to complete 2 Topic Reviews during the semester. To do this, you will need to research a current topic in nutrition (for example, vitamin A deficiency in the developing world, the pros and cons of organic produce, or labeling laws for fast food restaurants) and write a brief review. Please send your topic to me first for approval. Multiple students may choose the same topic, but please do not work together. On several days, you will have to opportunity to share your findings in class.
The Diet Challenge is your chance to apply everything we learn about the relationship between nutrition and health. Using the MyPlate Tracker at you will analyze your own diet and identify specific ways to improve it. You will receive a Diet Challenge handout and further instructions in class 1 month before the project is due.
Besides exams, there are several other ways you can earn points: each class will begin with 3 IClickerreview questions on the topic of the last lecture. You may be able to earn extra credit on pop quizzes based on the reading assignments.
Lecture Notes / Powerpoint slides will be posted on RamCT 1 week in advance. However, I will not provide you with notes if you miss class. Please collaborate with other students to find information you miss.
Student Help: / Please come to see me during office hours! You can also visit the TA in Gifford 202 during his or her office hours.
Professor office hours: MWF 3-5
TA office hours: TR 10-1
A review session will be held before each test. Dates and times TBA.
**It is almost always more efficient for both the student and instructor when the student has read the material, thought about the material, and written down questions when necessary before coming in for help. **
Course Schedule:
**Each week will include lectures, class discussions, IClicker questions (1/2 point each), and potential class activities and/or pop quizzes (4 points each). Please come prepared!
Week / Topics / Student Responsibilities1 / Basic Nutrition: MyPlate, the Dietary Guidelines. Why eat right?? /
- Read: Chapter 1
2
/ Carbohydrates: function, digestion, metabolism, and sources /
- Read: Chapter 2
3 / Proteins: function, digestion, metabolism, and sources /
- Read: Chapter 3
4 / Fats: function, digestion, metabolism, and sources /
- Read: Chapter 4
5 / Vitamins /
- Read: Chapter 5
6 / Minerals /
- Read: Chapter 6
7 / Nutrition and disease /
- Read: Chapter 7
8 / Nutrition and disease (con’t) /
- Read: Chapter 8
9 / Nutrition for populations: special needs for children, women, athletes, elderly
Community Nutrition /
- Read: Chapter 9, handout – TBA
10 / Fad diets
Eating disorders /
- Read: Chapter 10
11 / Food security, issues in international nutrition, current issues in nutrition policy (organic food movement, local foods movement, etc.) /
- Read: TBA
12 / Careers in nutrition
Review /
- Read: Handouts - TBA