NUTR 1020: Scientific Foundations of Human Nutrition & Health

Fall 2017

Mondays & Wednesdays 11:50am-1:10pm, HPER-East Rm 206

Instructor
Office
Phone
Email
Office Hours
TAs & Office hours
(TA office hours will be held in HPR-West 108) / Allison Riederer MS, RD
HPER N 220
801-585-9127
(preferred method of contact)
Wednesdays 1:30-3:30pm or by appointment
Corinna Coffin

This class is designed to provide you with a broad overview of the science of nutrition. Nutrition is an applied science that integrates principles from a variety of disciplines such as biology, physiology, and chemistry. Please note that you will need to attend lectures and exams for this section only. Even though there are several sections of NUTR 1020 offered, they all slightly differ in material covered for exams. You must remain with my section to receive a grade for the semester.

A) LEARNING OUTCOMES

1. Perform a diet and energy expenditure analysis utilizing computer software, analyze and interpret the results for dietary adequacy, health and risk for nutritionally-related chronic diseases, as well as make recommendations for improving nutritional health.

2. Integrate the scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and lifestyle while utilizing several standards/guidelines/guidance systems to plan, evaluate, and manage diets to support life-long health.

3. Describe how the human body digests food, metabolizes and utilizes the nutrients and Calories/energy in health or disease; and identify risks factors for developing chronic disease including the interpretation of biochemical, clinical and anthropometrical laboratory measures.

4. Utilize basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism; and identify good dietary sources of nutrients.

5. Evaluate food package label information - analytically and critically knowing the basis of the specific standards used for providing nutrition information; and understand the responsibility of the FDA to insure the safety of processed foods in order to make healthy food choices.

6. Identify scientific methods used; discern the reliability of nutrition information based on scientific evidence, source and professional credentials; in addition to describing the federal agencies and their responsibilities to insure public food safety, sustainable food production; and personal food handling skills to avoid food-borne illness from a variety of microorganisms.

B) CLASS MATERIAL REQUIRED

Required:Contemporary Nutrition, A Functional Approach, 5th edition, Wardlaw G, Smith A, Collene A. McGraw Hill Publishers. This is bundled with other web-based material we use in class.

THIS IS AN ELECTRONIC BOOK, THERE IS NO PAPER TEXTBOOK. You may purchase this either directly from the Publisher (recommended) or from the University Bookstore. IT IS MORE EXPENSIVE TO PURCHASE AT THE BOOKSTORE!

Web based material used in class: Our class will use the website CONNECT for homework assignments and other class activities. CONNECT also contains the online copy of the textbook. You will use the NUTRITION CALC feature of Connect to analyze your diet for one of our class assignments.

C) ASSIGNMENTS & POLICIES Read carefully!

•All assignments are submittedon Canvas. Assignments that are submitted late will be penalized by 10 points per calendar day they are late.

•Save a .pdfcopyof all your assignments.

•Do your own work, do not collaborate with your classmates unless otherwise directed to do so.

•Individual assignments showing signs of plagiarism will be given a zero

Nutrition Assignments: Detailed instructions are found in the Assignments section on Canvas.

1. Article Evaluation: You will select a nutrition related article and evaluate its content and message. Download the assignment instructions from Canvas to get the questions that will guide you through the evaluation of the article you select.

Media Article Check due 9-6-17

Article Evaluation due 9-18-17

2.Diet Analysis: For this assignment you will record your food and drink intake for 3 days, then analyze it using the diet analysis software found on Connect. The analysis will give you information on your kilocalorie, micro- and macronutrient intake as compared to the RDA for your age, sex, and activity level. Download the assignment instructions found on Canvas to get a copy of the questions that you must answer after analyzing your diet.

Diet analysis due 10-23-17

3.Clinical Health Evaluation: Using clinical evaluation tools of blood lipid levels, blood pressure and body composition, you will identify any potential health risks you may have. You will address any potential problems by making appropriate recommendations to change diet and lifestyle. Our Nutrition Clinic will provide a FREE health evaluation for this assignment. Make an appointment online (see below). You must include the printed results of your examination (provided by the clinic) to receive full credit for this assignment. To schedule your Nutrition Clinic appointment go to the website provided in class and use the passcode. You will see the appointment schedule and be able to choose an appointment. Make sure you write down your appointment date/time.

Assignment due 11-29-17

Clinic Sign-up Instructions: Will be provided at a later date

4. LearnSmart Assignments:On our class Connect page, there are “LearnSmart” assignments for each assigned chapter of reading. You can find these on the home page after you log into Connect. Click on the “LS” icon in the Chapter folder on the Connect homepage to go to the LearnSmart assignment specified for that chapter. These assignments will help you prepare for class and exams. After you complete the LearnSmart “Practice” section on Connect you will be given full credit for the assignment. Eachchapter assigned is worth 10 points. Each chapter covered on a specific test must be completed by the beginning of the exam. (Example: Exam 1 covers chapters 1-6. Thus, each of the LearnSmart activities for those chapters must be completed by 11:50am on September 25th). You are responsible to keep yourself on track with these assignments throughout the semester.

D)EXAMS

•If you are to miss an exam you must notify me at least 1 week prior to the exam date.

•Makeup exams will be taken at the Testing Center in the Student Services Building and will cost approximately $7.00.

•If you miss an exam without prior permission from me you will be allowed to take a make-up exam only if you have a legitimate excuse that can be verified such as an illness accompanied by a written physician’s excuse, an accident report, etc.

•Missed exams without prior permission or a written excuse will be assigned a "zero" for a grade

•Cheating on exams is NOT tolerated. If students are caught cheating they will fail the course

UNIVERSITY GRADING SCALE

A / 93-100 % / C / 73-77 %
A- / 90-92 % / C- / 70-72 %
B+ / 88-89 % / D+ / 68-69 %
B / 83-87 % / D / 63-67 %
B- / 80-82 % / D- / 60-62 %
C+ / 78-79 % / E / <59 %

POINT BREAKDOWN FOR ASSIGNMENTS AND EXAMS

Major Assignments:
  • Health Assessment Assignment 1: Article Evaluation
  • Health Assessment Assignment 2: Diet Analysis
  • Health Assessment Assignment 3: Lab Testing & Assessment
  • Grocery Store Assignment
/ 35%
Minor Assignments:
  • LearnSmart assignments
  • In Class Participation
/ 15%
Midterms:
  • Exam 1
  • Exam 2
  • Exam 3 (taken during final exam period)
/ 50%

E) ADD/DROP POLICY

Classes begin / Monday, August 21st
Last day to add without a permission code / Sunday, August 25th
Last day to add, drop, elect CR/NC, or audit classes / Friday, September 1st
Last day to withdraw from classes / Friday, October 20st
Last day to reverse CR/NC option / Friday, December 1nd
Classes end / Thursday, December 7th

Students can drop classes through Friday, September 2nd, and the classes will not appear on their transcripts. Students can withdraw from classes by phone or on the web through Friday, October 23st, but will be held responsible for tuition. A “W” will appear on their transcript for these courses.

F) SPECIAL NEEDS AND/OR DISABILITIES

The University of Utah seeks to provide equal access to its programs, services and activities for people with disabilities. If you will need accommodations in the class, reasonable prior notice needs to be given to the Center for Disability Services, 162 Olpin Union Building, 581-5020 (V/TDD). CDS will work with you and the instructor to make arrangements for accommodations. All information in this course can be made available in alternative format with prior notification to the Center for Disability Services. (

G) ADDRESSING SEXUAL MISCONDUCT

Title IX makes it clear that violence and harassment based on sex and gender (which includes sexual orientation and gender identity/expression) is a Civil Rights offense subject to the same kinds of accountability and the same kinds of support applied to offenses against other protected categories such as race, national origin, color, religion, age, status as a person with a disability, veteran’s status or genetic information. If you or someone you know has been harassed or assaulted, you are encouraged to report it to the Title IX Coordinator in the Office of Equal Opportunity and Affirmative Action, 135 Park Building, 801-581-8365, or the Office of the Dean of Students, 270 Union Building, 801-581-7066. For support and confidential consultation, contact the Center for Student Wellness, 426 SSB, 801-581-7776. To report to the police, contact the Department of Public Safety, 801-585-2677(COPS).

H) WELLNESS STATEMENT

Personal concerns such as stress, anxiety, relationship difficulties, depression, cross-cultural differences, etc., can interfere with a student’s ability to succeed and thrive at the University of Utah. For helpful resources contact the Center for Student Wellness; 801-581-7776.

I) TENTATIVE CLASS SCHEDULE- may be subject to changes in lecture schedule.

Date / Topic / Assigned Readings
August
21 / Overview of nutrition, Tools & Guidelines / Ch. 1
23 / Tools & Guidelines / Ch. 2
28 / Digestion / Ch. 3
30 / Carbohydrates / Ch. 4
September
4 / Labor Day – NO CLASS
6 / Carbohydrates
Assignment 1 – Article Check due at 11:50am on Canvas / Ch. 4
11 / Lipids / Ch. 5
13 / Lipids / Ch. 5
18 / Protein
Assignment 1 due at 11:50am on Canvas / Ch. 6
20 / Protein / Ch. 6
25 / EXAM 1
LearnSmart Chapters 1-6 due at 11:50am
27 / Overview of Vitamins & Minerals / Ch. 8
October
2 / Nutrients & Phytochemicals that Function as Antioxidants / Ch. 10
4 / Nutrients Involved in Bone Health / Ch. 11
11 / Fall Break – NO CLASS
13
18 / Nutrients that Support Energy Metabolism & Blood Health / Ch. 12-13
20 / Water & Electrolytes / Ch. 14
25 / Water & Electrolytes
Assignment 2 due at 11:50am on Canvas / Ch. 14
27 / EXAM 2
LearnSmart Chapters 8,10,11,12,13,14 due at 11:50am
30 / Sports Nutrition / Ch. 15
November
1 / Sports Nutrition
6 / Body Composition / Ch. 7
8 / Weight Management / Ch. 7
13 / Weight Management / Ch. 7
15 / Energy Balance / Ch. 7
20 / Chronic Disease Management
22 / NO CLASS – Happy Thanksgiving
27 / TED Talks
Jamie Oliver
Mark Bittman
29 / Eating Disorders
Assignment 3 due at 11:50am on Canvas / Ch. 16
December
4 / Food Safety / Ch. 17
6 / Review Session
Wednesday, December 13th, 10:30am-12:30pm – Exam 3
LearnSmart Chapters 7,15,16,17 due at 10:30am