University of Massachusetts Lowell
School of Health and Environment
Department of Clinical Laboratory and Nutritional Sciences
35.206.203 Human Nutrition Fall 2012
Mary Kate Keyes, MS, RD, LDN
Email: marykate_keyes@uml.edu
Class: Tuesdays and Thursdays from 5:00pm-6:15pm
Class location: Weed Hall Lecture Hall 1 - SC
Office Hours: By appointment after Tuesday and Thursday class
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-fa12.wiki.uml.edu/
Before using this site you will need to sign in using your UML email address and password and the professor will then grant you
permission. 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 “Pages and Files” folder. Please print the PowerPoint slides and bring to every 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, based on your analysis discuss:
What nutrient(s) you were high or low in
Why do you think you took in more or less than the USDA recommendations of any nutrient?
Whether you at risk of developing any health problems?
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 DEC 4. 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 4
1. Go to https://www.choosemyplate.gov/SuperTracker/default.aspx
2. Create a profile
3. Click on Track Food & Activity- a drop down will appear, choose Food Tracker
4. 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.
GRADING:
A
AB+
B
BC+
C
CD+
D
F
 90
 87 < 90
 83 < 87
 80 < 83
 77 < 80
 73 < 77
 70 < 73
 67 < 70
≥ 63 < 67
≥ 60 < 63
 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.
COURSE OUTLINE: Subject to change
Lecture
Class
Dates
Sep 6
Review Syllabus-Intro to healthy diet
Sep 11
Tools of a Healthy
Sep 13
Sep 18
Sep 20
Digestion and Absorption
Finish Digest and Absorption
Metabolism and review for exam 1
Topics
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.
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
Assigned
Reading
Chap 1-2
Chap 4
Chap 9
3
Sep 25
Sep 27
Oct 2
EXAM 1
Carbohydrates
Oct 4
Oct 9
Fats
Oct 11
Alcohol and review for exam
Oct 16
EXAM 2
Chapters 5, 6, and 8
Oct 18
Oct 23
Proteins
Finish proteins. My plate tutorial, discuss
project.
Vitamins (fat-and water-soluble)
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
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 16
Chap 17-18
Chap 11
Oct 25
Oct 30
Nov 1
Finish and review for exam
Nov 6
Nov 8
Nov 13
EXAM 3
Energy balance and weight
control/disordered eating
Nov 15
Nov 20
Water and Minerals (major)
Minerals (trace)
Nov 22
Nov 27
Thanksgiving break- NO CLASS
EXAM 4
Nov 29
Dec 4
Nutrition for pregnancy
Nutrition for kids and elderly
3 day diet record and report due Dec 4
Dec 6
DEC 13
6:309:30pm
Sports Nutrition and review for final
FINAL EXAM
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.
Chap 5
Chap 6
Chap 8
Chap 12
Chap 13
Chap 10
Chap 14
Chap 15
Chap 11
Cumulative
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.
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CLASS POLICIES AND EXPECTATIONS:
Successful completion of this course requires that the student attend all classes. Attendance will be taken. Unexcused absences may
result in a lowering of the final grade.
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 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 careers. 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
School of Health and Environment (SHE) 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.
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/student-services/DOS_Documents/University-Student-Conduct-Code.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.
a.
b.
c.
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.
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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