George Mason University
Department of Health, Fitness and Recreation Resources
HEAL 330/002: Nutrition (3)
Fall 2009
Day/Time: TR 1:30-2:45
Professor: Caryl White MS, RD, LD
Phone Number: 703.598.0402
Email: cwhite10@gmu.edu
Location: PW-BRH 247
Office Hours: By appointment
Fax Number: 703.542.2587
PREREQUISITES: None
COURSE DESCRIPTION
This course will provide students with a working knowledge base about nutrition. Nutritional controversies, basic nutrition and
its role in fitness, disease prevention, and the obesity epidemic will be addressed.
COURSE OBJECTIVES
At the completion of this course, students should be able to:
1.
2.
3.
4.
5.
6.
Discuss the affect nutrition has on the body.
a. The role of nutrients in the body.
b. The relationship between nutrients and medical conditions/diseases
c. The consequence of an inadequate or excessive nutrient intake.
List and define the characteristics of, and plan a well balanced day.
Define healthy nutrition practices for fitness.
Dialogue with classmates/future clients about their diet.
Analyze the adequacy of their personal diets.
Describe the nutrient needs for varying stages of the human life cycle.
COURSE OVERVIEW
The course focuses on the basic principles of nutrition and its application in practice and overall health. It will be lecture based
with ‘think, pair and discuss’ sessions to elicit thought provoking discussion to help emphasize key components of the lecture.
Case studies will be presented and discussed throughout the course to help students translate theory into practice.
The first part of the course will focus on the components of a nutritious diet, nutrition standards, macro and micronutrients.
The second part of the course will delve further into nutrition and its relationship to health, disease, fitness, and obesity. Food
technology and infant to geriatric nutrition will also be addressed.
Throughout the course, students will gain insight into their own nutrition status and develop the knowledge base and strategies
to begin necessary modifications.
REQUIRED READINGS
Sizer, R., and Whitney, E. (2008). Nutrition Concepts and Controversies, 11th edition. Belmont, CA: Thomson Wadsworth.
EVALUATION
This course will be graded on a point system, with a total of 105 possible points.
Requirements
Midterm Project:
Nutrition article review
Intake analysis
Group Project:
Evaluation of Weight loss Program
Midterm
Final Exam
Attendance/In-class activities
Extra credit: personal nutrition analysis
Points
10 points
10 points
20 points
25 points
25 points
10 points
5 points
Grading Scale
A
AB+
B
C+
C
D
F
=
=
=
=
=
=
=
=
96-100
90-95
86-89
80-85
76-79
70-75
60-69
0-59
Students are held to the standards of the George Mason University Honor Code. You are expected to attend all class sections,
actively participate in class discussions, complete in-class exercises and fulfill assignments. Assignments must be turned in at
the beginning of each class on the specified date due or no credit will be given.
DATE
September
TOPIC
Introduction/Course Overview
Why, What, How of Nutrition
Body Composition Testing/Group
Formations/Nutrition analysis
Interpreting BIA results
Components of Nutritious Diet
Nutrition Standards
Label Reading
Nutrition and the Body/Supplements
Carbohydrates/Alcohol and Nutrition
Lipids
Protein/Vegetarian Diets
Vitamins Part I
Vitamins Part II/Vitamin Supplements
Water and minerals
NO CLASS
MIDTERM
Energy Balance /Healthy Body Weight
Treating Obesity/Behavior Modification
Eating Disorders
Nutrition and Fitness Part I
Nutrition and Fitness Part II
Ergogenic aids
Nutrition and Disease
READINGS/ASSIGNMENTS DUE
#1, C1 p.23-27
C2 60-65
C13 522-527
#12
C13 522-528
#13
#14
3
Dietary Guidelines for Reducing Disease
Risk/Functional Foods
Food Safety and Technology
Childhood Obesity
Lifecyle Nutrition, Mother and Infant
Child, Teen and Older Adult
NO CLASS
Body composition Testing/
Food Drug Interactions/Herbal
Supplements
Oral Presentations
8
10
17
Oral Presentations
Oral Presentations
FINAL EXAM
1
3
8
October
November
10
15
17
22
24
29
1
6
8
13
15
20
22
27
29
3
5
10
December
12
17
19
24
26
1
Note: Faculty reserves the right to alter the schedule as necessary.
Bring Diet Analysis + software to class with
your laptop
#2
#2
p. 49-58
#3/Topic selection for Group Project Due
#4, C3 94-102, 341-342
#5, 175-178, C5 180-184
#6, 210-212, C6 214-218
#7/Midterm Project Due
#7, C7 261-268
#8, C8, 310-318
#9
C11 436-442
C9 360-366
#10
#10, C10 393-400
#11, excluding 422-424
C14 564-570, 422-424
Written Weight loss Program
Evaluation Due