WEBER STATE UNIVERSITY
Department of Health Promotion & Human Performance
COURSE:
CREDIT:
CLASS SCHEDULE:
PROFESSOR:
NUTR LS1020: Science and Application of Human Nutrition
Online class is located at: http://canvas.weber.edu
3 semester credit hours, lecture style class format
See the Course Business Center in the online class
COURSE DESCRIPTION: Science and Application of Human Nutrition: Human nutrition is the platform to
study the nature and integration of science across disciplines and in society through applied problem
solving and data analysis. Nutritional balance and good health are explored in context of the levels of
organization, metabolism and homeostasis, genetics and evolution, and ecological interactions.
PRIMARY REFERENCE: Jennifer Turley and Joan Thompson (2016). Nutrition: Your Life Science (2nd
Edition). Belmont, CA: Wadsworth/Cengage Learning. ISBN-13: 9781305622357. The bundled text comes
with access code to MindTap including Diet & Wellness Plus software and the eBook. The textbook is
available to purchase online at http://www.cengagebrain.com/)
COURSE DIRECTION: The “Foundations in Nutrition" course will be divided into six modules. The course
content is applied and reinforced through homework assessments, examinations, and the many learning
activities. The progression of learning course content, to utilizing critical thinking skills to solve problems
will be evident as the course continues. Ultimately, students will use the first six modules and the
appendices of textbook to solve problems. The course content focuses on the scientific foundations of
human nutrition pertaining to adults in the modern environment.
1. Module one will introduce common terminology used in the discipline, levels of organization in nature,
followed by the introduction of the nutrients from the six categories of biological molecules that function
in cellular structure and metabolism, and are essential to life (carbohydrates, proteins, lipids, vitamins,
minerals and water).
2. Module two will explore the tools that are used to plan, manage and evaluate the diet. Food package
label information, Dietary Reference Intakes, MyPlate, dietary recommendations, and food composition
will be presented and applied.
3. Module three will first address the gastrointestinal system, and provide an overview of ingestion,
digestion, absorption, utilization, and excretion of food. Then the focus on each of the categories of
energy producing nutrients will be addressed with respect to the cardiovascular, skeletal-muscular,
endocrine and immune systems, how genetics and evolution affect nutrition and predisposition for
disease; and how foods affect cellular metabolism, homeostasis and health. Topics include diabetes,
lactose intolerance, food allergy, heart disease, cancer, protein synthesis, and the vital functions of
protein.
4. Module four covers scientific inquiry. Then the epidemic of obesity tied to genetics and evolution is
addressed. Principles of energy balance, body composition and weight control are presented in the context
of nutritional adequacy and maintenance or disruption of homeostasis. The content learned will be applied
and assessed in the computer-aided, dietary analysis project and Exam 4. Principles of fitness and nutrition
for sport content areas support the physiological adaptations to physical fitness.
5. Module five examines the essential vitamins, minerals, and water in the processes of life including
cellular metabolism and physiology. Nutrient toxicities, deficiencies, safe intakes, good food sources
including those by societal intervention and the functions of every essential, non-energy producing
nutrient will be consistently explored.
6. Module six will introduce the environment and food production from the plant and animal kingdoms,
legislation, agencies governing food, and consumer awareness. Topics will include nutrition in the media,
reliable sources of nutrition information, dietary supplements, food additives and the governance of food
safety. In addition, microorganisms that commonly cause food-borne illness, microorganisms that
commonly promote gastrointestinal health, the prevention of food-borne illness, food processing, and
food system sustainability are covered.
The overarching course goals are to:
1. Provide students with critical human life and nutrition information that will expand their understanding of science and
also be personally applicable to their daily function, life-long health and wellbeing in the modern environment through
applied assessments, exams, discussions and learning activities.
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Partially satisfy WSU’s life science general education requirements.
Student learning outcomes: Upon successful completion of this course, students will know:
1. The nature of science and be able to:
a. Identify scientific experimental designs and understand that dietary recommendations are based on repeatedly
examined data, are progressively updated and revised based on newly published scientific findings.
b. Distinguish scientific information from information that is not scientific by recognizing sound scientific methods.
c. Utilize scientific inquiry to test hypotheses by collecting, analyzing data, interpreting, and drawing conclusions about
their data in regards to the hypothesis tested.
d. Utilize dietary software to determine the nutritional adequacy of food intake and make recommendations for
improving the diet based on diet analytical results.
2. The integration of science with emphasis on human nutrition and be able to:
a. Demonstrate knowledge of the shared basic organizational principles of life (molecules, cells, organs, organ
systems, and organisms) and relate the knowledge across several different scientific disciplines such as
physiology, anatomy, biochemistry, biology, immunology, and microbiology.
b. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they meet the
nutritional needs of humankind.
c. Distinguish science from other views for understanding living systems on Earth.
3. The role of science in society especially in regards to human health and be able to:
a. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual health and the
societal economic impact of good versus bad nutrition.
b. Relate technological advancements in medicine and food production to the advancement of the science of human
nutrition.
c. Explain the impact that the food industry has on human food choices and the subsequent relationship to health
and disease at the individual, society, and environmental level.
d. Provide examples of past and present nutrient and diet trends in modern society and the positive and/or negative
implications for human health and earth’s resources.
e. Utilize tools to determine nutrient values of foods consumed by diverse populations.
f. Plan, evaluate, and manage diets to improve and support life-long health.
4. Problem solving and data analysis and be able to:
a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients and energy for
humans via dietary analysis and food package label interpretation.
b. Complete a 2-day, computer-aided, analysis (nutrient intake and energy expenditure), and base the conclusions
and recommendations on data collected, analyzed and interpreted.
c. Utilize current nutrition standards based on empirical nutrition and related scientific data that has been rigorously
analyzed, interpreted, and generalized for public recommendations.
d. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
5. Levels of organization and be able to:
a. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, tissues, organs, organ
systems, organisms and the ecosystem in which they interact.
b. Relate levels of organization to humans, plant and animal foods, and the environment.
6. Metabolism and homeostasis and be able to:
a. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain or disrupt
homeostasis through sustained or altered metabolisms affected by their cumulative dietary food choices and
lifestyle.
b. Provide specific roles of nutrition in metabolism and homeostasis in the human body.
c. Explain how the human body processes food and utilizes nutrients with additional reference to energy balance
and weight control.
d. Associate nutrition, genetics, metabolism, exercise and lifestyle with health promotion and disease prevention.
7. Genetics and evolution and be able to:
a. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed genetic
diseases that are reinforced by diet composition, preserved by natural selection, and passed on generationally.
b. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and disease.
8. Ecological interactions and be able to:
a. Describe the interaction of the human with the environment for vitamin D synthesis and the current environmental
and societal issues hindering adequate synthesis and the resulting disease complications.
b. Relate the ecological impact and the role for environmental responsibility pertaining to food choices and food
system sustainability.
c. Demonstrate knowledge of the plant and animal kingdoms in regards to the food system, food webs, food chains,
and human interaction.
d. Provide examples of positive and negative interactions of humankind with microorganisms regarding sickness,
health and food production.
e. Prevent food borne illness by adopting good food handling techniques which inhibit growth or prevent survival of
microorganisms.
f. Address diet and nutrient issues and concerns for weight control, disease prevention, physical activity, food
availability, and biotechnology.
g. Consume a healthy diet composed of more sustainably produced plant and animal foods.
9. Nutrition Science Learning Outcomes for Statewide Articulation
A. 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.
B. 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.
C. 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.
D. Utilize basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism;
and identify good dietary sources of nutrients.
E. 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.
F. 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.
REQUIREMENTS: The “Science and Application of Human Nutrition” course provides three contact hours
a week in the classroom for the 14-week semester. Additionally, at least six hours per week of study
outside of class is expected and online students should expect to devote at least nine hours each week to
successfully accomplish the course requirements. 7-week courses cover the same content in half the time.
PROCEDURES
Assessment
Dates &
Information
Exam Dates
&
Information
Students are required to complete 6 homework assessments all found at the end of
modules 1-6 in the required textbook. Assessments will be submitted in the Canvas class.
A link to the submission will be in each module of the online class. The score will appear in
My Grades after you have submitted the assessment. See Table 1 for due dates. Please
adhere to these dates to avoid poor academic performance. This is NOT a self-paced
course. Note, assessment 4 requires the use of the diet and wellness plus software in
MindTap. Some assessments require the use of a calculator. Late assessments will be
penalized with a 20% reduction in possible points (unless prior arrangements have been
made). Assessments become unavailable after the last day the exam can be taken for the
module. If the submission opportunity is missed, the student will receive 0 points for the
assessment.
For all exams, the testing conditions, time limits and dates available are indicated in
Table 2. The first three exams are closed book and must be taken in a testing center or
with an approved proctor for out-of-area students. Exam 4 is a take-home exam, and
the instructions and submission are found in module 4 of the online class. Exam 4
requires the use of diet & wellness plus software in MindTap. Exam 5 is open
book/notes and must be taken in a testing center or with an approved proctor for out-ofarea students like exam 6A/B. Exam 6 will be a two-part process, part A is closed book
while part B is open book/notes. Calculators are permitted on all exams, and a secure,
electronic, foreign dictionary website is available from Chitester. Exams 1, 2, 3, 5, and
6A/B are administered on Chitester in the following WSU testing centers: Student
Services, Union Building, Social Science, Natural Science, Marriot, Davis, Roy West,
and Morgan. No e-books are allowed in any testing center. When using WSU testing
centers, students must arrive at least one hour prior to closing with a valid picture I.D.
Online students who are out-of-area (living more than 50 miles away from a WSU
testing center) must secure an approved proctor to administer all Chitester exams
(except for exam 4 which is submitted on Chitester but not in a testing center or with a
proctor). Additionally, there is a make-up exam period for exams 1-3 and 5 (taken in the
same format as the regular exams) only if students did not take the exam on time. Late
exams will be penalized with a 10% reduction in possible points. The dates are
included in Table 2. If the student knows PRIOR to an exam that there will be a
schedule conflict, s/he may not lose points; BUT PRIOR arrangements must be made.
POLICIES
Grades &
Grading
Policies
Student performance is based on a percentage from 1000 possible points from exams
(650 points) and homework assessments (350 points). Students can check their scores
and review assessments in the WSU Online class. Be advised that the total grade
column in canvas may not be accurate. Students should discuss grade concerns with
their instructor throughout the semester or within 2-weeks of the semester end. Graded
work is not on file indefinitely.
Grade
Scale
Grades are based on a % of the total possible points earned in the class and can be
calculated from the scores in the online class. Final grades are determined using the
following grade scale:
A (93% & above); A- (90.0-92.9%); B+ (87.0-89.9%); B (83.0-86.9%); B- (80-82.9%); C+
(77.0-79.9%); C (73.0-76.9%); C- (70.0-72.9%); D+ (67.0-69.9%); D (63.0-66.9%); D- (60.062.9%); E (59.9% and below). UW grades are issued for students who remain enrolled in
the class but stop submitting work.
Students
with
Disabilities
"Any student requiring accommodations or services due to a disability must contact
Services for Students with Disabilities (SSD) in room 181 of the Student Services
Center. SSD can also arrange to provide course materials (including the syllabus) in
alternative formats if necessary." For more information contact SSD at 801-626-6413,
ssd@weber.edu, or http://departments.weber.edu/ssd/.”
Student
Conduct
Academic
Honesty &
Dishonesty
Campus
Closure
Extra
Credit
Students enrolled in this class will adhere to the Department of Health Promotion and
Human Performance (HPHP) Student Conduct Policy available online
http://www.weber.edu/wsuimages/HPHP/StudentCode/HPHPStudentCode.pdf
Students should follow the "student code" (http://documents.weber.edu/ppm/6-22.htm)
regarding academic honesty. It is unacceptable to give students’ information about
exam questions, their answers or correct answers on homework assessments. Any
individual caught cheating on examinations and/or assessments; such as plagiarizing or
copying another person's homework will receive an automatic "E" for their final grade. In
addition, a letter will go into the student's file documenting the crime.
In the event that the WSU campus is closed for face-to-face classes, the class will
continue to meet through the WSU Online Canvas class.
There are a variety of extra learning activities that will help students succeed in applying
the information presented in this class. These activities are detailed below and indicated
in Table 3. The maximum extra credit points that will be applied to a student’s class
grade is 30 plus 5 points for completing the end of course evaluation. These 35 points
extra credit points when applied to the class grade will raise the student’s grade 3% or
one-half step, such as from a “B” letter grade to a “B+” letter grade.

The Health Assessment: Up to 20 extra credit points can be earned as described in
“The Health Assessment Extra Credit” document located in the course business center
of the online class. Students may have their health status evaluated for blood pressure,
blood cholesterol, blood sugar, body composition, waist measurement, and BMI. Values
are measured in The Human Performance Lab, located in the Wildcat Center for Health
Education and Wellness (WI) room 112. Course section sign-up periods are staggered
to accommodate all students and the link to sign up is in the course business center in
the online class. Your instructor will inform you when you can sign-up online. Please be
on time for your appointment. For an accurate blood cholesterol & blood sugar
measurement, it is recommended that you fast for 10 hours. Shorts and t-shirts are
required to assess body composition. Alternatively, blood pressure, blood sugar, and
blood cholesterol can also be measured in the Student Health Services Center on a
walk-in basis (located in the student services building, open from 9:00 - 2:30 daily). This
information complements Exam 4 and is due at the end of module 4.

Total Recall Sample Questions & Puzzles and Exam Practice Questions: Up to 2 or
5 extra credit points are available for completing the Total Recall sample questions and
puzzles at the end of each module. Additionally for 5 points extra credit, there are
practice exams only available in the online class for modules 1, 2, 3, 5, 6A, and 6B.
There is no practice exam for the Take Home Exam 4. The practice exam for module 6
is found in the online class and is a comprehensive case study that you will need to
submit your answers in the online class. Students are encouraged to engage in all of
these extra activities to be better prepared for exams.

The End of Course Evaluation: Though completing the end of course evaluation
doesn’t help with learning course content, it helps us evaluate the class and continue to
make improvements. Because your comments and evaluation is valued, 5 extra credit
points will be provided for completing the "End of Course Evaluation". This is typically
available during the last week of the semester. WSU Online announces when the
evaluations are available and what the link is, though it is usually:
http://chitester.weber.edu/evals.cfm
OTHER VALUABLE INFORMATION
Student
Within each online class learning module are student Study Activities meant to help
Study
prepare you for exams. Tools include: Flash cards, pick-a-letter, fill-in-the-blank,
Activities
matching, crosswords, and glossary. Some activities download to ipods/small screen
devices.
Course
Business
Center
Nutrition
Related
Degrees @
WSU
Important
Dates
The course business center section in the WSU online canvas class has useful
information about your instructor, testing, health risk assessment, and the syllabus.
Majors and Minors offered through The Department of Health Promotion and Human
Performance at Weber State University include: Human Performance Management
Major, Health Promotion Major or Minor, Physical Education Major or minor, Athletic
Training and Athletic Therapy Majors, Nutrition Education Minor (see
http://programs.weber.edu/nutrition), & Recreation Minor. In addition, WSU offers a
Bachelors of Integrated Studies (BIS) Major. For this degree, the student graduates
with 3 areas of emphasis individually contracted by course according to their interests.
Class starts: 1/12
Holidays/Breaks (1/19, 2/16, 3/9-3/13) and last day to withdraw (3/31 for 14 week
class): see http://apps.weber.edu/calendars/ (select the correct term from the drop down
box)
Class Ends: 4/27 (last day of classes); 4/30 (last day of finals)
6 Homework (See Table 1)
6 Exams (See Table 2)
Total Possible Points:
350 points
650 points
1000 points
Table 1: Homework Due Date Schedule (see course policies above for details)
Required Work
Textbook
Points
Due
Pages
Course
N/A (Canvas
5
Orientation Quiz
Quiz)
Assessment 1
9-14
37-39
50
Total Recall Case
40-41
5
Study 1
Assessment 2
9-28
84-89
50
Total Recall Case
89-90
5
Study 2
Assessment 3
10-14
155-158
50
Total Recall Case
159-160
5
Study 3
Assessment 4
11-6
209-215
50
Total Recall Case
216
5
Study 4
Assessment 5
12-3
280
50
Total Recall Case
281-282
5
Study 5
Assessment 6
12-17
333-336
50
Total Recall Case
337
5
Study 6
Exam 6B Practice:
N/A (Canvas
15
Case Study Nolan
Module 6)
Table 2: Exam Schedule (see course procedures and policies above for details)
Exam
Module
Points
Conditions
Due Dates
1
1
100
Closed Book, 90 minute limit
9-16
2
2
100
Closed Book, 90 minute limit
9-30
10-3
3
3
100
Closed Book, 90 minute limit
(note 3/9 & 3/10 are in spring break)
11-16
4
1-4
100
Online Module 4/Take-Home:
No late work, No make-ups
12-5
5
5
100
Open Book, 90 minute limit
6B
6A
1-6
1-6
100
50
Open Book, 110 minute limit
Closed Book, 60 minute limit
1-12
No make-ups (see canvas for specific
assigned final dates per class section)
http://weber.edu/TestingCenter/ & http://chitester.weber.edu
Make-up exams (10% reduction) are available in testing centers:
Make-up exams are offered through Chitester in testing centers for exams 1, 2, 3, & 5
Table 3: Optional Extra Credit Opportunities (see course policies above for details).
Activity: Submit as extra credit in the WSU Online class
Points
Due
(up to)
Module 1 Total Recall Questions (pp. 39-40)
2
Module 1 Total Recall Crossword Puzzle (p. 41)
5
Exam 1 Practice Questions (Canvas)
5
Module 2 Total Recall Questions (p. 89)
2
Module 2 Total Recall Crossword Puzzle (p. 91)
5
Exam 2 Practice Questions (Canvas)
5
Module 3 Total Recall Questions (p. 159 )
2
Module 3 Crossword Puzzle (p. 161 )
5
Exam 3 Practice Questions (Canvas)
5
Module 4 Total Recall Questions (pp. 215-216)
2
Module 4 Total Recall Crossword Puzzle (pp. 217 )
5
Health Assessment (Canvas)
20
No Exam 4 practice questions as this is a take home exam, see module 4 in the online class
Module 5 Total Recall Questions (p. 281 )
2
Module 5 Total Recall Crossword Puzzle (p. 282 )
5
Exam 5 Practice Questions (Canvas)
5
Module 6 Total Recall Questions (p. 336 )
2
Module 6 Total Recall Crossword Puzzle (p. 338 )
5
Exam 6A Practice (Canvas; see syllabus p. 1)
4
End of Course Evaluation (Chitester)
5
* End of course evaluation availability dates may change slightly but will be due on 4/27 for extra credit
Module
1
1
1
2
2
2
3
3
3
4
4
1-4
5
5
5
6
6
1-6: Natural
and Life
Science
Principles
N/A
COURSE OUTLINE: The Science and Application of Human Nutrition is a 3-semester credit hour lecture
style course. During a 14 to 15 week semester, 3 contact hours a week in the classroom (face to face or
online) and 6 hours per week of study is expected. 7-week accelerated courses require twice the time per
week.
Week
(Dates)
Weeks
1-3
Weeks
4-5
Weeks
6-8
Weeks
9-10
Weeks
11-12
Weeks
13-14
Nutr LS1020
Content Area/Lectures
Levels of Organization, Metabolism and Homeostasis, and The
Integration of Science:
Nutrition Basics and Terminology
Carbohydrates
Proteins
Fat/Lipids
Vitamins, Minerals, and Water
Science and Society, Problem Solving and Data Analysis:
Food Labels
Dietary Reference Intakes
The MyPlate Food Guidance System
Dietary Guidelines and Recommendations
Food Composition and The Exchange System
Genetics and Evolution, Levels of Organization, Metabolism and
Homeostasis, and Science and Society:
The Gastrointestinal System
Proteins Inside the Body
Photosynthesis and Fiber
Carbohydrate Storage and Disorders
Lipids in Heart Disease & Cancer
The Nature of Science in Society, Metabolism and Homeostasis,
Problem Solving and Data Analysis:
Scientific Inquiry Tied to Genetics, Evolution, and Obesity
Energy Balance
Body Composition and Weight Control
Principles of Fitness for Health
The Fundamentals of Exercise Nutrition
Genetics and Evolution, Metabolism and Homeostasis, Ecological
Interactions, and Science and Society:
Fat Soluble Vitamins
Water Soluble Vitamins
Water and Electrolytes
Major Minerals in Bone and Protein
Trace Minerals
Ecological Interactions and The Nature and Integration of Science:
Nutrition Information Credibility: Fact vs Fallacy
Food, Drugs, and Supplements
Food Additives
Food Safety: Microbial Growth
Food Issues: Consumer Awareness
Comprehensive Review
Module
Syllabus
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Modules
1-6