HUMAN NUTRITION
694-300
FALL 2002
Instructor:
Debra Pearson, PhD
ES 301B
Phone: 465-2280
e-mail: pearsond@uwgb.edu
Class Hours: Tuesday,Thursday, 12:30 to 1:45
Room: MAC 109
Office Hours: Mondays 1-2 pm, Tuesdays 11-12, Wednesdays 11-12:00 pm, Fridays 11-12.
Required Text: Perspectives in Nutrition, by Wardlaw. 5th edition,
McGraw-Hill Publishing Company
Also required is the diet analysis computer program which
accompanies
the text.
Fast Food Nation, by Eric Schlosser
Course Objectives: Upon completion of the course the student will be able to:
1)
Understand how the Dietary Guidelines, Recommended
Dietary Allowances (RDA’s) and Food Guide Pyramid are used in
planning healthy diets for individual groups.
2)
Understand and describe the basic functions, chemical
classification, structure, food sources and human requirements of
nutrients.
3)
Understand the digestion, absorption and transport of
nutrients.
4)
Understand the basic metabolism of nutrients and energyyielding pathways.
5)
Understand the role of nutrition in health promotion and
disease, particularly chronic disease, prevention.
6)
Understand energy balance and weight control issues.
7)
Evaluate the nutritional adequacy of a 3-day food record.
Exams and Grading:
Approximate Percentage of Final Grade:
A total of 3 exams, including the final
75%
Quizzes and short assignments
3%
Dietary nutritional analysis
12%
Critique of research articles/Fast Food Nation
Grading Scale:
A
=
92-100%
AB
=
88-91%
B
=
82-87%
BC
=
76-81%
C
=
69-75%
D
=
60-68%
F
=
less than 60%
10%
Class Attendance Policy: Class attendance and participation is a factor in contributing to your
grade. Therefore regular attendance is strongly required.
As required by federal law and UW-Green Bay policy for Individuals with Disabilities, students
with a documented disability who need accommodations must contact the Disability Services
Office at 465-2841. Reasonable accommodations can be made unless they alter the essential
components of the class. Contact the instructor and Disability Services Coordinator in a timely
manner to formulate alternative arrangements.
LECTURE SCHEDULE
Date
Sept 3
Topics
T
Introduction, overview of nutrition
Chapter Assignment
1
Sept 5 Th
Sept 10, 12,
Planning a healthy diet
T, Th
Sept 17, 19, 24
2
Digestion, Absorption & Transport
T, Th, T
6
Carbohydrates, Diabetes
3
Sept 26, Oct 1 Th, T
Lipids
5
Oct 3
Th
Exam #1
Oct 8
T
Lipids, Heart disease
4
Oct 10, 15
Th, T
Proteins, Vegetarianism
5
Oct 17
Th
Metabolism
7
Oct 22, 24, 29 T, Th, T
Water-soluble vitamins
12
Oct,Nov 31, 5 Th, T
Fat-soluble vitamins
11
Nov 7
Th
Exam #2
Nov 12, 14
T, Th
Macro-minerals
Nov 19, 21
T, Th
Trace-minerals
Nov 26
T
Weight Control (Thanksgiving holiday Th 28)
8
Dec 3, 5
T, Th
Exercise , Fitness
9
Dec 10, 12
T, Th
Non-essential nutrients, chronic diseases
Dec 19
Th
Final Exam 10:30 —12:30
13
14
Critique of Research Articles and Fast Food Nation
During the semester I will be assigning specific research articles for analysis and critique.
Additional details will be handed out in class.
Approximately every to every other Thursday, for a portion of the class time, we will be
discussing sections of Fast Food Nation. There will be questions about sections of the book for
your analysis and critique and to aid in class discussion.
Nutritional Analysis
Due on or before Dec 3.
The student will evaluate a three day food record using the Diet Analysis Program. Further
details of this assignment will be given at a later date. The analysis program will allow the
student to evaluate in detail his/her nutrient intake and compare it to the recommended intakes.
The finished project will include:
1)
Selected printouts from the computer
2)
Written discussion and evaluation of your diet
The instructor reserves the right to change the syllabus as needed.