Human Nutrition
Nutrition 150
Spring 2007
Class Hours:
Lecture: Monday & Wednesday, 6:00-8:30pm
Instructor:
Erica Sciara, M.S.
email: esciara@sccd.ctc.edu
Office Hours:
Room: AS 1521
Office: IB2423C #14
Office Phone: (206)527-5665
website: http://www.facweb.northseattle.edu/esciara
Before class or by appointment
Course Goal: This course is designed to study nutrition as it relates to the human body. We will cover the dietary requirements
for the major food groups: carbohydrates, lipids, proteins, electrolytes, and vitamins. This course will present information on the
digestive system, circulatory system, endocrine system, and other regulatory systems in the human body. We will also cover how
nutrients are absorbed and used by tissues in the human body. Expectations include the ability to analyze food choices and eating
habits that optimize health and fitness. Each student is expected to develop skills in observation, analysis, evaluation,
presentation, and organization. Each student is also expected to be able to communicate the information and concepts discussed
in this course both verbally and in writing.
Course Content:
Overview of Nutrition
Planning a healthy diet
The nutrients
Nutrition and pregnancy
Nutrition throughout the life cycle
Eating disorders
Reading Materials:
Required:
PURCHASE AT THE BOOKSTORE:
Nutrition: An Applied Approach by Thompson and Manore, MyPyramid edition
and accompanying MyDiet Analysis software
Lectures: During class time, we will focus on ideas and concepts that are important and/or require clarification. The lectures
will not cover all the material required in each subject. It is expected that the student will also obtain information through the
textbook. BRING YOUR TEXTBOOKS TO CLASS.
Attendance: Students should attend every class session. If a student misses a class session, then it is the student's responsibility
to obtain the lecture notes, assignments, and materials handed out in class. If a student must miss class due to a prolonged illness
or unexpected circumstance, the student should notify the instructor as soon as possible to make arrangements. In-class
assignments that are missed due to an unexcused absence cannot be made-up.
Grading: Grades will be tentatively assigned as follows:
4.0 = 95% +
3.4 = 89%
2.8 = 79%
3.9 = 94%
3.3 = 88%
2.7 = 78%
3.8 = 93%
3.2 = 85%
2.6 = 76%
3.7 = 92%
3.1 = 83%
2.5 = 74%
3.6 = 91%
3.0 = 81%
2.4 = 73%
3.5 = 90%
2.9 = 80%
2.3 = 71%
2.2 = 70%
2.1 = 69%
2.0 = 68%
1.9 = 66%
1.8 = 64%
1.7 = 62%
1
1.6 = 61%
1.5 = 60%
1.4 = 59%
1.3 = 58%
1.2 = 56%
1.1 = 54%
1.0 = 52%
0.9 = 50%
0.8 = 48%
0.7 = 46%
0.6 = 44%
0.5 = 42% etc.
ASSESSMENT
Quizzes: There will be eight quizzes worth 20 points each.
The lowest quiz grade will be dropped. There are no make-up
quizzes!!!
Final Exam: The final exam is scheduled for June 13th
and cannot be taken earlier.
Projects: There will be two projects worth 60 points each.
Projects are due by the beginning of class on the due date. All
late projects are subject to a 10% per calendar day penalty.
Presentation: One group presentation on selected vitamins
and/or minerals.
Discussion: Complete readings, contribute to small group
discussion, and work with other students to answer discussion
questions. Twenty of these points are given for providing a
food label, article/discussion topic.
TOTAL POSSIBLE POINTS
POINTS ASSIGNED
140 points
80 points
120 points
60 points
60 points
460 points
Students who stop attending class and do not initiate one of the following alternatives will receive a grade of 0.0.
Please take note of the following:
I - Incomplete. Given only to students who perform at or above a passing level (60%) but did not complete a small
portion of the course requirements and who wish to complete the course next quarter. Given at the instructor’s
discretion
N - Audit. Requires official registration.
NC - No Credit. Student did not fulfill the course requirements. If the overall student performance is 60% or better, a
student may request an NC from the instructor PRIOR to the final exam. This grade is granted at the instructor's
discretion.
Academic Schedule:
April 2
SPRING QUARTER BEGINS.
April 6
Last day to withdraw with 100% refund (less $5).
April 13
Last day to add/register—instructor permission required. Last day to change audit/credit status
without instructor permission. Last day to withdraw without a “W” appearing on transcript and
without instructor permission.
April 20
Last day to withdraw with 50% refund—instructor permission required only at Central.
May 25
Last day to change audit/credit status—instructor permission required.
Last day to withdraw (no refund)—instructor permission required only at Central.
June 15
SPRING QUARTER ENDS
.
Academic Conduct: Cheating, plagiarism and other forms of academic misconduct will not be tolerated. If you are caught
cheating, you will be subject to the maximum form of academic discipline including but not limited to a failing grade on the
assignment/quiz/exam or for the course.
Class conduct:
-The use of cell phones, pagers or other electronic personal communication devices is not permitted during either lecture or
laboratory time. Please place all electronic devices on “vibrate.” You will be allowed one infraction. For every incident after that,
you will lose 10 points in the course.
-No visitors are allowed in the classroom without the approval of the instructor.
-The use of tape recorders during lecture is permitted as long as the owner is present
Attendance: Attendance is strongly recommended. You are responsible for all of the material covered in lectures and exam
questions will be taken mostly from lecture material. If you miss an in-class assignment, you will receive a zero.
Please come to class on time. While occasionally circumstances beyond your control may cause you to be late, habitual
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lateness will not be tolerated. Please do not enter the classroom if you are more than 10 minutes late for class as it is very
disruptive. If you are late more than 3 times, I will start subtracting 5 pts/event from your total course score.
Quizzes: There will be a total of 8 quizzes throughout the quarter. Your lowest grades of these eight quizzes will be dropped,
therefore, THERE ARE NO MAKE UP QUIZZES. If you miss a quiz, this one will be dropped. A score of zero will be
recorded for all subsequent missed quizzes. Quizzes will primarily cover the material covered in the previous week’s lecture but
may also cover information from the previous week’s assigned reading(s) in the textbook. The format of the quizzes may be
multiple choice, matching, T/F or short answer. The questions will vary in point values, and these values will be noted on the
quiz.
Final exam: The final exam will consist of questions on the last section of the course and some comprehensive questions about
the course as a whole. The format of the exams will be short answer/essay questions, multiple-choice questions, and fill-in-theblank questions. Again, questions will vary in point values, and these values will be noted on the exams. Translation devices
may not be used during exams.
Grade disputes: if you think you deserve more points on your paper or test, you must state so in writing (mistakes in arithmetic
excepted). Type your reasons on a piece of paper and include a passage from the textbook for justification (class notes and class
tape recordings not acceptable justification). You must include the original graded assignment with your petition. Only individual
disputes will be acknowledged. Arguments made by one student on behalf of another will not be considered. IN ANY DISPUTE,
OUR TEXTBOOK WILL BE USED AS FINAL AUTHORITY. Grade disputes must be presented within one week of receiving
the graded assignment from me.
After each quiz is returned, there will be a “cooling off” period. With the exception of arithmetic issues, you must save all
disputes and/or discussions of the quiz until the next class period.
Class Discussion and class assignments: Participation in group discussions will broaden your depth and understanding of the
material presented and other nutrition-related topics. This portion of your grade may include in-class assignments and
discussions, and is worth 60 points of your final grade. Attendance is critical for success; if you miss class, you will not receive
credit for any in-class assignments. Twenty of the sixty points will be allotted for bringing in a food label, bringing in a
nutrition-related article/discussion topic and analysis of your food label/article.
Group presentations:
Throughout the quarter, as a group, you will research and present on vitamin(s) and/or mineral(s) assigned to you by the
instructor. For this project, you will work together to develop a lecture that you will present to the class. Each member of the
group is responsible for researching one aspect of the topic, developing slides for a 5-10 min Powerpoint presentation on their
aspect of the topic, and presenting their slides to the class. The information covered in these presentations should not repeat
material already covered in other lectures. You will be graded on the content of the information you present, the effectiveness of
your presentation, and your ability to work well in a group. The group presentations will occur in week 5 of the class and are
worth 60 points.
Diet Analyses: You will need to keep track of your food intake for a period of one week. Using a dietary software program, you
will perform an analysis of your food intake. You will assess your nutrient intake and how it prepares your body for the
requirements of life. This assignment is worth 40 points and should contain: 1) a list of food items you ate during the week (list
form), 2) the nutritive value of these food items consumed (percentages, total amounts, etc. Can be presented in a table, but
should include at least one graph), 3) a commentary on how you are meeting your nutritional requirements (0.5-1 page), and 4) if
and how you could change your diet to better meet dietary guidelines (0.5-1 page). Your document should be typed and double
spaced.
You will also work with a partner to predict the nutrient intake of an individual who follows a specific diet program (for
example, Atkins diet, vegan diet) or limits their diet to one ethnic cuisine (for example, Mediterranean or Vietnamese). You will
research the guidelines of your chosen diet, devise hypothetical meals for two days, and use a dietary software program to assess
how well this diet meets the body’s nutritive requirements. This assignment is worth 20 points and should contain: 1) a short
description of the diet (0.5 page), 2) a list of food items that you predict are eaten over 2 days, 3) the nutritive value of the
consumed food items (percentages, total amounts, etc. Can be presented in a table, but should include at least one graph) 4) a
commentary on how individuals on this diet meet or fail to meet nutritional requirements (0.5-1 page), and 5) if you think this diet
is one that promotes a healthy lifestyle (0.5 page). You and your partner will work together on this project and turn in only one
document that is double spaced.
Both the individual diet analysis and partner diet analysis projects are due May 2 at the beginning of class. Late
assignments will receive a 10% grade deduction per day and must be physically handed to me.
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Article Analysis: Articles about nutrition are frequent in the popular press. For this project, you will need to find an article on an
aspect of nutrition (popular diets, health benefits of certain foods or nutrients, genetically modified foods, etc.) and write a 1.5-2
page commentary on it (double spaced). Your article can be from any magazine (Cosmopolitan, The New Yorker, etc.),
newspaper, or website, but you must show your article to the instructor before you write a commentary on it. Your analysis
should include 1) a summary of the facts/opinions in the article, 2) the article’s sources of information, 3) if the ideas promoted in
the article are driven by an “agenda”, 4) if the information presented in the article is consistent with the information in your
textbook or other reputable sources (government websites, peer-reviewed literature etc.), and 5) if you believe the information
presented in the article. Pages 30-33 of your textbook provide great information toward learning how to evaluate these questions
critically.
In class, you will work with a partner on a draft of your analysis to improve your writing and the content of your analysis. You
will be graded on 1) your draft, 2) if you provided helpful comments to your peers (your partner and in group discussion), and 3)
the final version of the analysis. With the final draft of your analysis, you must turn in a copy of the article and the draft of your
analysis with your partner’s comments. This assignment will be due May 30 at the beginning of class. Late papers will receive a
10% grade deduction per day and must be physically handed to me.
Reading: I expect you to have read the textbook BEFORE coming to class. You will find it easier to assimilate the information
presented.
Special Assistance: Please let me know if you will need special assistance in any way. This includes physical access to the
classroom, ASL interpreters, or extra time to take an exam as organized through Suzanne Sewell. If you are physically or
learning challenged, please let me know so that steps can be taken to make the learning environment as comfortable and
successful as possible. If you need special arrangements in case the building must be evacuated, please make an appointment
with me as soon as possible. Counselors are available to assist you. Suzanne Sewell is the coordinator for differently abled
students. She can be contacted at 527-3697 or sswell@sccs.ctc.edu.
Any Questions?
If you have any questions throughout the quarter, please email me and arrange an appointment, or ask a question in class. I am
here to help!
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The instructor reserves the right to modify, change, reschedule any parts of the lecture, assignments etc. at any point in the quarter
based upon her professional judgment.
WEEK
1
DATE
4/2
TOPIC
Introduction
Role of nutrition in our health
Designing a healthful diet
READINGS
Text: Ch. 1
ACTIVITY DUE DATE
Text: Ch.2
Bring in a food label
Text: Ch. 3
Quiz #1
4/11
Digestion, Absorption and
Transport
Movie: “Supersize Me”
4/16
Carbohydrates
Text: Ch. 4
4/18
Lipids (Heart Disease)
Text: Ch. 5
4/23
Proteins
Text: Ch. 6
4/24
Metabolism
Not in text
4/30
Vitamins and Minerals
Presentations
Vitamins and Minerals
Presentations
Text Ch. 8-10
Quiz #4
Text Ch. 8-10
Diet analysis projects due
5/7
Water and electrolytes
Text: Ch. 7
5/9
Energy Balance and Weight
management
Text: Ch. 11
Last day to get article
approved for analysis
paper
5/14
Nutrition and Physical activity
Text: Ch. 12
Quiz #5
5/16
Eating disorders
“Dying to be Thin” video
Text: Ch. 13
8
5/21
5/23
Lifecycle Nutrition
Pregnancy and Lactation
Text: Ch. 16
Text: Ch. 15
9
5/28
5/30
Memorial Day—no class
Alcohol
6/4
Food safety and Technology
GMO discussion
“Modern Meat” video
Group discussion
4/4
2
3
4
5
4/9
5/2
6
7
10
6/6
11
11
6/11
6/13
Bring in discussion
articles
Quiz #2
Quiz #3
Quiz #6
Review partner’s draft of
article analysis
Quiz #7
Article analysis due
Text: Ch. 14
Article: GMOs
Hunger
FINAL EXAM
Quiz #8
FINAL EXAM
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