University of Massachusetts Lowell
College of Health Sciences
Department of Clinical Laboratory and Nutritional Sciences
35.206.203 Human Nutrition Fall 2013
Mary Kate Keyes, MS, RD, LDN
Email: marykate_keyes@uml.edu Phone: 4-6454
Office: Weed 222 A
Class: Tuesdays and Thursdays 5:00pm-6:15pm
Office Hours: Mondays 10am- 12pm & Thursdays 9am-11am or by appointment
COURSE OBJECTIVES:
This course will provide a broad overview of nutrition. By the end of the course students should be able to:
 Identify the components of a healthful diet.
 Understand the role of environment, food, nutrition and lifestyle choices in health promotion and
disease prevention.
 Use technology to collect and analyze dietary data for assessment and evaluation.
 Know the dietary recommendations of the various groups/organizations in the US that provide
recommendations for attaining and maintaining a healthful diet.
 Follow the pathway of food from intake to digestion, absorption, transport, metabolism, storage and
excretion.
 For all the macro (carbs, fat and protein) and micronutrients (vitamins and minerals) be familiar with
food sources, function, how it is absorbed, transported, and excreted and how/what happens during
states of toxicity or deficiency and its role with major public health issues.
 Explain the major concept of energy balance, the different factors that regulate energy balance,
different methods to measure and analyze body composition and energy intake, and the health
consequences of both over and underweight.
 Understand optimal nutrition throughout the lifecycle, common barriers to proper nutrition, and
consequences of improper nutrition, with attention to the special needs of pregnant women, infants
and the elderly.
 Understand how nutrition can optimize physical fitness and performance using knowledge about
foods, vitamins, minerals, ergogenics and supplements.
REQUIRED TEXBOOK:
Perspectives in Nutrition, 9th edition; ISBN 9780073522722
Authors: Byrd-Bredbenner, Carol; Moe, Gaile; Beshgetoor, Donna; Berning, Jacqueline
Publisher: McGraw-Hill Higher Education
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TEACHING METHODS:
Lecture notes and handouts will be posted on Wiki.
The Wiki site is: http://35-206-203-f13.wiki.uml.edu/
All slides and other posting will be found in the “Manage Wiki” tab on the left hand side of the screen and
then by clicking on the “Files” folder. Please print the PowerPoint slides and bring to class to use as a
reference and take notes.
STUDENT EVALUATIONS:
FOUR, Semester Exams (15% each for a total of 60%)
Final Cumulative Exam (25%)
Diet Analysis Project (15%)
***There will be no extra credit beyond these evaluations in this course***
Diet analysis project- For 3 days (2 weekdays and 1 weekend day) record everything you consume, including
all liquids (you do NOT need to record physical activity unless you want to). Analyze your dietary intake using
https://www.choosemyplate.gov/SuperTracker/default.aspx . The directions for using the website to analyze
intake are outlined below. Then you will write a brief (2 page) self-analysis of your diet based on all of this
information. For example,
Discuss what nutrient(s) you high or low in
Based on your food choices, why do you think you took in more or less than the USDA recommendations of
any nutrient?
Based on your analysis, are you at risk of developing any health problems?
Are they any changes you could make to make your diet more healthful?
The final project should include print outs of the nutrient analysis reports for all 3 days and a 2 page written
report (12 point font, double spaced) of your own analysis of your dietary intake. Do not exceed 2 pages for
the written report and don’t forget to include 3 days worth of nutrient analysis.
The project will be graded as outlined below:
Max
Points
Correctly formatted
3
Logically organized, clearly written
3
Proper grammar, punctuation
2
Used information technologies to collect dietary data
correctly
Used information technologies to analyze dietary data
correctly
Used information technologies to evaluate dietary data
correctly
Totals
Late deductions (5 points/day)
10
12
20
50
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The project is due THURSDAY, DECEMBER 5. A 10% deduction will be taken each day the
assignment is late. You have ample time to prepare for this, there will be NO exceptions for
late projects, including computer issues.
Diet Analysis Project- Due Dec 5
1.
2.
3.
4.
Go to https://www.choosemyplate.gov/SuperTracker/default.aspx
Create a profile
Click on Track Food &Activity- a drop down will appear, choose Food Tracker
Once in the Super Tracker you will log all the foods you eat for three days consecutive (2 weekdays and 1
weekend day). It is important to eat as you normally do i.e. do not eat differently because you are recording- use
this exercise to see how your diet stacks up! Record everything you consume, be sure to look at labels and
measure your portions so you can be as accurate as possible. DO NOT forget to include all liquids- portions count
here too.
 You do NOT need to record physical activity unless you want to.
5. After you have carefully, deliberately and thoughtfully entered three days’ worth of food- it’s time to analyze
your dietary intake! Click on My Reports. In my reports you will see several different ways to analyze your
intake. Take a look at all of them to get a full assessment of your diet. ONLY PRINT the Nutrients report. Run a
report for the three days you recorded and export this as a word document then print.
6. Write a brief (2 page) self-analysis of your diet based on all of this information. For example, discuss what
nutrient(s) you high or low in. Based on your food choices why do you think you took in more or less than the
USDA recommendations of any nutrient? Based on your analysis, are you at risk of developing any health
problems? Are they any changes you could make to make your diet more healthful?
Again, the final project should include print outs of the nutrient analysis reports for all 3 days and a 2 page
written report (12 point font, double spaced) of your own analysis of your dietary intake. Do not exceed 2
pages for the written report and don’t forget to include 3 days’ worth of nutrient analysis.
Semester GRADING:
A
 90
A 87 < 90
B+
 83 < 87
B
 80 < 83
B 77 < 80
C+  73 < 77
C
 70 < 73
C 67 < 70
D+ ≥ 63 < 67
D
≥ 60 < 63
F
 60
EXAM POLICY: Make-up of missed exams is only allowed in rare, certified cases of illness or personal
emergency. A student who is to miss an exam must notify the instructor immediately, for medical-related
issues a doctor’s note is required. Exams are to be completed within the allotted time defined by the
instructor. Expect make up exams to be more difficult than original exams.
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COURSE OUTLINE: Subject to change
Lecture
Dates
Sep 5
Sep 10
Class
Topics
Review Syllabus-Intro to healthy diet
Tools of a Healthy Diet
Intro to nutrition, why important, what healthy means,
where to get sound nutrition advice. Gov. agencies that
provide guidance on healthy diet. Food labels and food
claims.
Sep 12
Sep 17
Sep 19
Digestion and Absorption
Finish Digestion and Absorption
Metabolism and review for exam 1
Sep 24
Sep 26
Oct 1
EXAM 1
Carbohydrates
Oct 3
Oct 8
Fats
Oct 10
Alcohol and review for exam
Food digestion, absorption and transportation of
nutrients. Definition of metabolism and its different
chemical reactions, anabolism and catabolism of
macronutrients, storage of energy and regulation of
metabolism
Chapters 1 ,2, 4, 9
Carbohydrates and their classifications. Digestion,
absorption, and recommended intakes. Low-carb diets,
nutrition for diabetes and other digestive diseases.
Lipids and their classifications. Digestion of lipids,
recommended intakes. Effects of the different types of
fat on health. Nutrition for cardiovascular disease,
metabolic syndrome.
Digestion and absorption of alcohol and impact on
nutrition status.
Oct 15
EXAM 2
Chapters 5, 6, and 8
Oct 17
Oct 22
Nov 5
Nov 7
Nov 12
EXAM 3
Energy balance and weight
control/disordered eating
Nov 14
Nov 19
Water and Minerals (major)
Minerals (trace)
Proteins and their classifications, digestion and
recommended intakes. Protein energy malnutrition,
vegetarian diets.
Functions of vitamins and absorption, transport, storage,
excretion, sources, recommended intakes, deficiencies.
Special topics: Folic acid fortification and supplements.
Nutrition and cancer. Healthy eating on a busy schedule.
Chapters 7, 12, 13
Evaluation of body weight, energy balance, determining
energy needs, obesity, treatments for obesity, definition
of eating disorders and treatments.
Functions of minerals and absorption, transport, storage,
excretion, sources, recommended intakes, deficiencies.
Functions and importance of water and electrolytes,
deficiencies and toxicities, regulation of body fluids.
Nutrition for hypertension and bone health.
Chap 7
Oct 24
Oct 29
Oct 31
Proteins
Finish proteins. My plate tutorial, discuss
project.
Vitamins (fat-and water-soluble)
Vitamins (fat-and water-soluble)
Finish and review for exam
Nov 21
EXAM 4
Nov 26
Nov 28
Dec 3
Dec 5
Nutrition for pregnancy
Thanksgiving break
Finish nutrition for pregnancy /
Nutrition for kids and elderly
Nutrition needs through the trimesters
Chap 16
Major nutrition recommendations for infancy through
elderly including pregnancy and lactation-most common
nutrition issues seen at age stage of life. Nutrition to
maximize physical activity and fitness, fuels for our
activity. Supplements and ergogenic aids.
Chap 17-18
3 day diet record and report due Dec 5
Dec 10
TBA
Sports Nutrition and review for final
FINAL EXAM
Assigned
Reading
Chap 1-2
Chap 4
Chap 9
Chap 5
Chap 6
Chap 8
Chap 12
Chap 13
Chap 10
Chap 14
Chap 15
Chap 11
Cumulative
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ACADEMIC DISHONESTY:
All students are advised that there is a University policy regarding dishonesty, cheating and plagiarism. It is the
students’ responsibility to familiarize themselves with these policies. If necessary, contact your advisors or
instructors for clarification of these policies. Students caught engaging in any of these activities will be subject
to disciplinary action. Students caught cheating on an exam will get a ZERO on that exam.
CLASS POLICIES AND EXPECTATIONS:
Successful completion of this course requires that the student attend all classes. . Students must notify faculty
regarding absence prior to the start of the class in order for an absence to be an excused absence. Students
should immediately notify the instructor about conflict between their religious observance and course due
dates/examinations. Attendance will be taken. Unexcused absences may result in a lowering of the final
grade.
Students are expected to be on time for class and have reading assignments completed prior to each session.
Classes are intended to review and expand upon material covered in the readings. Information will be covered
in class does not come directly from the readings, and this material may be included on the exams. If a student
misses a class, it is his/her responsibility to obtain notes from a classmate.
All cell phones, pagers, MP3 players and other electronic devices must be silenced
and put away (out of sight), during class. Students found to be using these devices
during lecture will be asked to leave class, which will count as an unexcused absence.
Students found to be using these devices during an exam will be subject to
disciplinary action.
Student Disability Services: For detailed information contact: Office of the Student
Disability Services, 240 O’Leary Library Building, UMass Lowell South, Ph. 978-9344574. (http://www.uml.edu/STUDENT-SERVICES/disability/ )
Services for Learning: For detailed information contact: Division of Student Affairs, Cumnock Hall, UML North.
Ph 978-934-2100 (http://www.uml.edu/STUDENT-SERVICES/ )
STUDENT BEHAVIOR POLICY:
Department of Clinical Laboratory and Nutritional Sciences Behavior Policy and Affective Domain
Objectives
The University of Massachusetts Lowell prides itself on its preparation of young men and women for his or her
chosen career. There is an expectation of the maintenance of high standards in the daily interactions between
students and faculty and vice versa. The Faculty and Staff of the department of Clinical Laboratory and
Nutritional Sciences (CLNS) as well as all of the Faculty and Staff in the College of Health Sciences expect
polite, professional, respectful adult behavior from ALL students at ALL times in the classroom, the
laboratory and elsewhere. The behavioral requirements listed below are to be followed at ALL times. Any
violation(s) of any of these requirements can result in the instructor/staff/observer filing a Critical Behavior
Incident Report from that will be forwarded to the CLNS Department for review and recommendations of
disciplinary action that may include but are not limited to: 1.) a lowering of the student’s grade in a course, 2.)
a failing grade in the course, 3.) referral to the University Campus Conduct Process, 4.) dismissal from the
course, the academic program, the School of Health and Environment and/or the University.
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The University of Massachusetts Lowell Student Conduct Code and Discipline Process is available through the
UML web page by going to the Dean of Students link; from this page clinic on “Policies” and then “Campus
Conduct Code and Discipline Process”, or directly from url: http://www.uml.edu/docs/20132014%20Student%20Conduct%20Code_tcm18-109165.pdf. Students are advised to be familiar with its
contents. The Conduct Code applies to ALL aspects of University life including interactions with faculty/staff or
fellow students in and outside of the classroom.
Affective Domain Objectives
After reading the Department of Clinical Laboratory and Nutritional Sciences Behavior Policy and the
University of Massachusetts Lowell Student Conduct Code and Discipline Process, the student will:
1.
Communication Skills
Communicate respectfully with all faculty, staff and students in or outside the classroom through
expression, tone, body language, personal space and choice of words.
2.
Use of Constructive Criticism and Instruction
Accept constructive criticism politely and receptively, and respond to recommendations to improve
professional potential and/or course performance.
3.
d.
Professional Conduct
Demonstrate a professional, cordial, cooperative attitude at ALL times both in and out of the
classroom.
Respect cultural and personal differences.
Interact in a professional manner at ALL times with all faculty, staff, and students in and out of the
classroom.
Represent the Department, SHE, and the University effectively.
a.
b.
c.
d.
e.
Personal Responsibility
Carefully follow written and verbal instructions.
Complete assignments and commitments.
Be punctual.
Assume responsibility for all actions and their consequences.
Recognize limitations.
a.
b.
c.
4.
7.
Disruptive Activities
Refrain from disruptive activities as defined by the UML Student Conduct Code and Discipline Process:
“Interference with freedom of speech or movement, or intentional disruption or obstruction of teaching,
research, administration, activities, or other functions or the incitement of others to do any of the above
on or off campus.”
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