NFSC 100: BASIC NUTRITION

SPRING 2006

Donna Vaughan MS, RD

OFFICE: HOLT 106

OFFICE PHONE: 898-4759

OFFICE HOURS: Tuesday & Thursday 11:00 – 12:00

Thursday 3:30 – 4:15 or by appointment

e-mail:

MATERIALS:

REQUIRED TEXT: Nutrition: Concepts & Controversies. 10th Edition

F. Sizer & E. Whitney, 2006

SUPPLEMENTARY MATERIALS:

(1) NFSC DIET PROJECT (Required)

(2) Computer Software (Required)

COURSE DESCRIPTION/GE GOALS/SPECIFIC GOALS OF THIS COURSE:

Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life are explored. This is a general education course (Area E) and meets the goals and objectives as outlined in executive memorandum 92-18:

Lifelong Learning (Area E) course:

All learning should have relevance beyond the present moment. The human organism witnesses

change in each of its moments through the life course, yet it is itself a continuous physiological,

psychological, and social being. Part of General Education should provide instruction that fosters

understanding of the self as a complex, integrated being that is at once physiological,

psychological, and social. Each course, therefore, must

1. address issues that are likely to be important to most of our students throughout

most of their lifetime;

2. significantly incorporate and integrate theory, data, and perspectives from each

of three broad areas of human life: the physiological, the psychological, and the

social;

3. have substantial written projects that ask the student to 1 ) integrate the ideas

and materials of the course and 2) apply the ideas and materials of the course to

themselves and their own projected life course.

COURSE GOALS: At the completion of the course, the student will have:

1. improved critical thinking skills

2. a desire to continue to learn more about the field of nutrition

3. general knowledge of the field of nutrition

4. a well formed understanding of how nutrition applies to themselves (as individuals) and family members, our society, and the world

5. an understanding of, and a curiosity about themselves as an integrated and complex being

COURSE OBJECTIVES: At the completion of the course, the student will be able to:

1. make food choices which will ensure an adequate and balanced diet;

2. evaluate the nutritional adequacy of a given dietary intake;

3 identify the functions of various nutrients in the body as being necessary

for maintaining good health;

4. demonstrate the relationship of food, nutrition and health at various stages

in the life cycle;

5. integrate psychological, sociological, cultural and biological aspects which influence the formation of one's food habits;

6. criticize popular literature for valid nutritional information; and

7. recognize the seriousness of world hunger as well as malnutrition locally,

nationally and internationally.

WRITING ASSIGNMENTS:

The University's writing requirement for a General Education course is met by the following two assignments:

1. Diet Project: A four-part assignment that includes a written evaluation. All preceding sections are to be turned in with each section that is due.

  1. Vitamin/Mineral Outline: Correctly formatted outline for oral presentation.
  2. Food Story: A one page essay written to the best of your capabilities.

ASSIGNMENTS must be turned in at the beginning of class on the due date. Five points will be deducted for each calendar day an assignment is late. Papers must be collated and stapled; no folders will be accepted.

YOU WILL NOT RECEIVE A GRADE OUT OF THE CLASS UNLESS ALL 4 PARTS OF THE DIET PROJECT ARE COMPLETED AND TURNED IN TO THE INSTRUCTOR. PLEASE DO NOT SLIP ASSIGNMENTS UNDER THE INSTRUCTOR’S OFFICE DOOR!

EXAMS must be taken at class time; no make up exams will be given.

You must take the final examination.

GRADING:

1. Two Mid-Term Exams @100 pts. each200 pts.

2. Comprehensive Final Exam150

3. Diet Project100

4. Vitamin/Mineral Presentation100

5. Food Essay 30

5. Attendance & Class Assignments 50

TOTAL630 POINTS

EVALUATION:

As = 90% -100%

Bs = 80% - 89%

Cs = 70% - 79%

Ds = 60% - 69%

Fs = 59% and below

STUDENT RESPONSIBILITIES AND EXPECTED BEHAVIORS

  • Because collaborative methods will be used in class, attendance is mandatory! If you know you are going to be absent, call or email me and your class partner(s).
  • You are responsible for staying abreast of 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.
  • 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. Please use the restroom before coming to class.
  • You are expected to make all deadlines for projects and assignments.
  • There will be no make-up exams. There are 3 mandatory midterm exams. The lowest score of the 3 exams will be dropped. If you miss an exam you will not be allowed to drop your lowest score. Your score will be determined based on the other 2 midterms.
  • You are to treat all members of the class (myself and fellow classmates) with respect.
  • Any violation of the university’s academic honesty policy will result in an automatic F in the course and a report to Judicial Affairs.

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, not the instructor’s (even if you have come to class only one time). Last day to add or drop a class is February 17, 2006.

TENTATIVE SCHEDULE

FALL 2005

WEEK / DATES / TOPICS / READING:
1 / 1/24
1/26 / Introduction and Overview; Meanings of Food
Choosing Foods for Health / Chapter 1
Controversy 1
2 / 1/31
2/2 / Nutrient Standards and Guidelines: RDA,
Food Guide Plans; Nutrition Labeling

Food Essay Due

/ Chapter 2
Controversy 2
3 / 2/7
2/9 / Anatomy & Physiology of Nutrition
Part I - Diet Project Due (Food Intake) / Chapter 3
4 / 2/14 2/16 / Carbohydrates
Carbohydrates / Chapter 4
Controversy 4
5 / 2/21
2/23 /

EXAM 1

Lipids / Chapter 5
6 / 2/28
3/2 / Lipids – Cont’d
Protein and Amino Acids
Part II - Diet Project Due / Chapter 5
Controversy 3 & 5
7 / 3/7
3/9 / Protein and Amino Acids
Energy Balance and Healthy Weight

Outline for Presentations Due

/ Chapter 6
Controversy 6
Chapter 9
3/14
3/16 /

SPRING BREAK!!!

8 / 3/21
3/23 / Energy Balance
EXAM II / Chapter 9
Controversy 9
9 / 3/28
3/30 / Vitamins - Presentations
Vitamins - Presentations / Chapter 7
Controversy 7
10 / 4/4
4/6 / Vitamins & Minerals - Presentations
Vitamins & Minerals - Presentations / Chapter 8
Chapter 8
11 / 4/11
4/13 / Nutrition and Physical Fitness
Nutrition and Physical Fitness

Part III - Diet Project Due

/ Chapter 10
Controversy 10
12 / 4/18
4/20 / Nutrition and Disease
EXAM III / Chapter 11
Controversy 11
13 / 4/25
4/27 / Nutrition and Disease & Food Safety
Life Cycle Nutrition: Pregnancy, Lactation, Infant / Chapter 12
Chapter 13
14 / 5/2
5/4 / Life Cycle Nutrition cont.
Part IV - Diet Project Due – 5/2 / Chapter 13
Controversy - 13
15 / 5/9
5/11 / Life Cycle Nutrition – Child, Teens & Aging
Hunger / Chapter 14
Chapter 15