I. ASCRC General Education Form
Group
Group XI Natural Sciences
Dept/Program
Health and Human
Performance
Course Title
Basic Nutrition
Prerequisite
none
Course #
Credits
HHP 236N
3
II. Endorsement/Approvals
Complete the form and obtain signatures before submitting to Faculty Senate Office
Please type / print name Signature
Instructor
Phone / Email
Blakely Brown, PhD, RD
243-6524
blakely.brown@mso.umt.ed
u
Date
9/16/08
Program Chair
Roberta Evans
Dean
Roberta Evans
III. Description and purpose of the course: General Education courses must be introductory
and foundational. They must emphasize breadth, context, and connectedness; and relate course
content to students’ future lives: See Preamble:
http://www.umt.edu/facultysenate/gened/GEPreamble_final.htm
This course is designed to teach students the principles of nutrition and apply this scientific
information and knowledge to current concepts and controversies in the field of human
nutrition, chronic disease prevention and health.
IV. Criteria: Briefly explain how this course meets the criteria for the group. See:
http://www.umt.edu/facultysenate/ASCRCx/Adocuments/GE_Criteria5-1-08.htm
HHP 236N focuses upon various concepts of
nutrition by exposing students to the
fundamental building blocks of nutritional
science that include learning how to apply
the scientific method to the discipline to
draw scientific conclusions about the impact
of nutrition in health and disease. Students
also learn how to address the concept of
analytic uncertainty and the rigorous process
required to take an idea to a hypothesis and
then to a validated scientific theory such as
understanding the scientific basis for the
Dietary Guidelines for Americans or the
National Cancer Institute’s recommendations
for eating certain foods and nutrients to
decrease risk of cancer.
V. Student Learning Goals: Briefly explain how this course will meet the applicable learning
goals. See: http://www.umt.edu/facultysenate/ASCRCx/Adocuments/GE_Criteria5-1-08.htm
Through lectures, quizzes, exams and a
dietary analysis and writing project,
students gain exposure and practice in
applying the general principles
associated with basic nutrition by
understanding the methodology and
activities scientists use to gather,
validate and interpret data related to
nutrient intake and chronic disease,
draw conclusions about their own
food intake and how their dietary
patterns relate to national nutrient and
food intake recommendations set by
nutritional science experts. Students
also learn how analytic uncertainty is
quantified and expressed in nutritional
science, specifically within national
dietary guidelines and nutrition
policies for the general U.S.
population.
VII. Syllabus: Paste syllabus below or attach and send digital copy with form. ⇓ The syllabus
should clearly describe how the above criteria are satisfied. For assistance on syllabus
preparation see: http://teaching.berkeley.edu/bgd/syllabus.html
HHP 236 – Basic Nutrition – Course Syllabus Lecture – both sections meet MWF at these specific times and place Section 01: 70170, HHP 236N 01 – 10:10 am – 11 am, McGill Hall 210
Section 02: 70171, HHP 236N 02 – 1:10 pm – 2 pm; McGill Hall 210
Instructor Blakely Brown, PhD, RD
Dept. Health and Human Performance
207 McGill Hall
406.243.6524
blakely.brown@mso.umt.edu
Office Hours Most Mondays, 2 – 3:30 p.m. or by appointment
Graduate Teaching Assistants
Three HHP graduate teaching assistants are also available for course help and questions. Please
contact them individually to set up an appointment or visit them during their office hours (to be
announced). The TA office is McGill Hall, room 236.
The teaching assistants for section 1 are:
•
Ruliang Liao: sworye@hotmail.com
•
Tannis Hargrove: Hargrove@gmail.com
The teaching assistants for section 2 are:
•
Ruliang Liao:sworye@hotmail.com
•
Laura Mohar: laura@pacificu.edu
Required Textbook and Dietary Assessment Project. Textbook. The required textbook, Understanding Nutrition, 10th edition by Whitney and Rolfes is available at the UC Bookstore on campus. It is HIGHLY recommended that you have this textbook as some of the material you are required to know will come only from the textbook and will not necessarily be presented during lecture. The book editors have also developed a website called ichapters.com for students who might not buy the text due to pricing concerns different price and format options. To purchase individual chapters from the text go to www.ichapters.com website and follow the instructions. Dietary Assessment Project is required of all students and will be available in the bookstore by the second week of class. All students are required to complete the project for a final grade in the class. Class Lecture Notes/PowerPoint Slides and Announcements
The PowerPoint slides used in lecture are available through the class ERES site. To
access this site go to The University of Montana Electronic Reserve site located at:
http://eres.lib.umt.edu. ERES can also be reached thru a link in The University of Montana
Library catalog under "course reserves". Our course password is HHP 236.
Course Objectives As an outcome of this course in nutrition, and fulfillment of a general education requirement in
the natural sciences, the student will be able to:
identify the essential nutrients in the human diet.
describe the major functions of nutrients in the body.
determine physiological and biochemical changes that occur with deficiency or excess
nutrient or supplement intake, including chronic disease risk, weight control and dieting,
eating disorders, fad diets.
identify common and concentrated food sources of nutrients.
describe the physical and chemical changes that occur during digestion of food and
absorption of nutrients.
identify changes in nutrient requirements throughout the life cycle.
define how diet and physical activity effects health outcomes for major diseases in humans.
design a sound program of eating through consumer health education practices.
understand the continuum from uncertainty to certainty in nutrition science.
distinguish between solid scientific certainties and scientific controversies and learn critical
thinking techniques for enhancing personal health and lifestyle.
describe how environment, culture and community affect nutrient and food intake.
determine nutrition and exercise disease prevention strategies.
Course Format •
The format of the course is primarily lecture with occasional worksheets and interspersed
discussion. Lecture content will include the scientific basis of nutrition as well as
discussions of real-life applications and current controversies. Students are encouraged to
read the appropriate chapters in the text before attending lectures, although exams will
focus on material covered mainly in lectures.
•
It is highly encouraged that students re-familiarize themselves with the Chemistry and
Science concepts outlined in Appendix A, B, C, E and F as we move through the
course material.
Chapter 18 material is interwoven throughout the course material. It is recommended
you read through chapter 18 before the 3rd week of class.
•
Diet Assessment Project This project is required of all students registered in HHP 236. This means that if you do
not turn in a project, you will automatically fail the course (“F” or “NCR”). For the class
project, you will evaluate the adequacy of your dietary intake. This involves keeping track of
your food intake and physical activity for three days, determining the nutrient and energy
content of foods eaten and assessing dietary intake relative to current recommendations. The
assignment is worth 150 points and is required of all students. Make sure to make a photocopy
of your completed project before turning it in. Points will be subtracted for each day the
project is turned in after the due date.
Exam Policy
Two exams and five (5) in class quizzes will be given during the semester. There are NO
makeup for the in class quizzes, NO EXCEPTIONS. The lowest quiz score will be
automatically dropped from the final grade; only the top 4 quiz scores count towards the 100
points possible for the quizzes. Thus, if you miss a quiz this will be the quiz score (e.g. 0
points) dropped from your final grade. Make-ups for the midterms are at the discretion of the
instructor and it is highly UNLIKELY you will be able to reschedule either the midterm or final
exam. If you are allowed a make-up exam you MUST provide proper documentation for the
absence, e.g., physician’s slip, UM athletic or performing event, etc. An illness or family death
DOES NOT automatically guarantee you will be allowed to take a make-up exam. Any makeup exam must be taken before the regularly scheduled time. If a student must miss the final
exam because of illness, the instructor must be notified within 72 hours of the scheduled exam.
To take the exam, the student must have a physician’s verification of illness.
Course Assignments and Evaluation Procedures Students are responsible for material presented in lecture and the text. Points will be
distributed as follows:
One midterm exam
Final Exam (2nd midterm exam)
4 in-class quizzes (top 4 out of 5 offered)
Diet Analysis Project
Total Points
100
100
100
150 points
450 points
Assignment of Final Grades
Grades of A, B, C, D and F will be assigned on the basis of percentage of possible points
earned (not a plus/minus grading system). The exact percentage of possible points required for
each grade will be determined after all of the exams have been given, the dietary projects have
been graded, and the marks for the entire class reviewed. If there is a shift in the curve, it might
be a small lowering of the curve. In no case will the curve be raised. A “credit (CR)” will be
equivalent to a C- or better and a no credit (NCR) grade will be equivalent to a D or worse. CR
and NCR grades do not affect grade point average. If you are taking this course to meet a
general education requirement this course, or you are an HHP major, you must be take this
course for a traditional letter grade. Students who do not complete the course or coursework
and who have not signed a written completion agreement with the instructor will be assigned a
“CR” or and “NCR” depending on how they are enrolled in the course.
Credits and Workload Expectations
This is a semester-long, undergraduate course for the study of basic nutrition that allows fulfills
the general education natural science requirement. It is expected that students will spend 2
hours of out of class study time for every 1 hour of lecture. There is no extra credit allowed in
this class.
The University of Montana policy for academic misconduct
All students must practice academic honesty. Academic misconduct is subject to an academic
penalty by the course instructor and/or a disciplinary sanction by the University. All students
need to be familiar with the Student Conduct Code. The Code is available for review online at
http://www.umt.edu/SA/VPSA/index.cfm/page/1321.
Course withdrawal policy
The fall semester deadline for dropping classes without a petition is XXX. After this date
students will need to provide BOTH a legitimate reason for dropping so late in the semester
AND documented justification is required (see page XX of the XX University catalog). The last
day to drop by petition for this course is XXX.
Lecture Schedule:
Day of
the
Date
Topic
week
Mon.
Aug 28 Introduction-An overview of nutrition
Wed.
Aug 30 Dietary reference intakes and diet planning
guides t
Fri.
Sept 1
Nutrition information and misinformation
(includes the scientific method)
Mon.
Sept 4
Labor Day – Holiday, NO CLASS
Wed
Sept 6
From guidelines to groceries and Project
overview (Bring your Project to Class!)
Fri.
Sept 8
Food Labels, continued
Mon
Sept 11 Digestion
Wed
Sept 13 Quiz 1 – Ch. 1 and 2
Digestion, continued
Fri
Sept 15 Carbohydrates
Mon
Sept 18 Carbohydrates, Fiber
Wed
Sept 20 Diet and Activity Records (Project) Due
Finish Carbs and Fiber; Diabetes,
Fri
Sept 22 Lipids
Mon
Sept 25 Lipids continued
Wed
Sept 27 Quiz 2 – Ch. 3 and 4 and Diabetes
Finish Lipids
Fri.
Sept 29 Heart Disease
Mon.
Oct 2
Protein
Wed.
Oct 4
Protein and vegetarianism
Fri.
Oct 6
Children and obesity – the epidemic
Mon.
Oct 9
Last day to drop class without a petition
Metabolism
Wed,
Oct. 11 Diet and Activity Records and Evaluation
Text
Ch. 1
Ch. 1, pp 16-19 and Ch
pp 39-51
Highlight
pp. 30-37, pp. 11-15
Ch. 2, pp 51-70
Ch. 2, pp 51-70
Chapter 3
Chapter 3
Chapter 4
Chapter 4
Chapt 4 and pp 632-635
Ch. 5
Ch. 5
Ch. 5
pp 620-629
Ch. 6
Ch. 6 Highlight pp 208Handout - ERES
Ch. 7
Ch. 7
Fri.
Mon.
Wed.
Fri.
Mon.
Wed.
Fri.
Mon.
Wed.
Fri.
Mon
Oct 13
Oct 16
Oct 18
Oct 20
Oct 23
Oct 25
Oct 27
Oct 30
Nov 1
Nov 3
Nov 6
Day of
the
Date
week
Wed.
Nov 8
Fri.
Mon.
Nov 10
Nov 13
Wed
Fri
Mon
Nov 15
Nov 17
Nov 20
Wed,
Fri
Mon
Wed
Nov 22
and 24
Nov 27
Nov 29
Fri
Dec 1
Mon
Wed.
Fri.
Final
Dec 4
Dec 6
Dec 8
See
below
Table with Calculations page Due (Project)
Quiz 3 – Ch. 5-6 and heart disease, children and
obesity
Metabolism continued
Alcohol
Energy balance
Energy balance continued
Disordered Eating
MIDTERM – chapters 1-8 and special topics
Weight Management
Water Soluble vitamins
Water soluble vitamins continued
Fat soluble vitamins
Fat soluble vitamins continued
Vitamin & Mineral Supplements and Iron
Highlight pp 240-249
Ch. 8
Ch. 8
pp 310-318
Ch. 9
Ch. 10
Ch. 10
Ch. 11
Ch. 11
pp.359-365 and 438-447
Topic
Quiz 4 – Ch. 9-11
Lecture: Water and Major minerals
Veteran’s Day – NO CLASS
Entire Dietary Assessment Project Due Major
minerals, continued
Trace minerals
Trace minerals continued
Quiz 5 – Ch. 12 and 13
Lecture: Osteoporosis
Thanksgiving Holiday – NO CLASS
Sports Nutrition
Nutrition through the lifecycle – pregnancy and
lactation
Nutrition through the lifecycle – infants and
children
Nutrition through the lifecycle-elderly
To be announced
To be announced
Final ( 2nd Mid Term Exam)
Final exam (2nd mid term) test dates:
10:10 a.m. class – 8:10-10:10 a.m. Wed., Dec. 13
1:10 a.m. class – 1:10- 3:10 p.m. Thurs. Dec. 14
Text
Ch. 12
Ch. 12
Ch. 13
Ch. 13
Highlight pp 428-434
Ch. 14
Ch. 15
Ch. 16
Ch. 17
ALL material since 1st
midterm
*Please note: As an instructor of a general education course, you will be expected to provide
sample assessment items and corresponding responses to the Assessment Advisory Committee.