NORTH SEATTLE COMMUNITY COLLEGE
Winter Quarter, 2009
Course Number
Course Title
Instructor
Class Time and Location
Credits
Office Hours
Contact Information
Required Texts
Class Notes
NTR 150
Human Nutrition
Erin Sekulich, MS
Monday and Wednesday 6:00-8:20pm, ED2841A
5
Wednesdays 5-6pm or by appointment
Phone: (206) 527-3765 Email: esekulich@sccd.ctc.edu
Understanding Nutrition (11th edition) by Whitney and Rolfes
Diet Analysis Plus Online Version 8.0 (or earlier)
http://facweb.northseattle.edu/esekulic/
Course Outcomes/Learning Objectives
1. Understand and appreciate
a) the relation of food and nutrition to growth, health, and physical and mental
functioning; and
b) the variety of food that may be eaten to provide and adequate intake of nutrients
2. Gain a basic knowledge of
a) vocabulary used to discuss nutrition
b) functions, sources, interrelationships, and requirements of selected nutrients
c) energy metabolism and weight management
d) normal digestion and absorption of nutrients
e) nutrition through the lifespan
f) principles of food safety and technology
g) nutrition as related to disease prevention and management
3. Develop skills in
a) analyzing daily dietary record for basic nutritional adequacy
b) selecting alternative sources of nutrients
c) interpreting labels
d) evaluating popular nutrition information for accuracy and reliability
NSCC General Education Outlines:
#1.
Think critically in reading and writing.
#2.
Use quantitative reasoning processes to understand, analyze, interpret, and solve
quantitative problems.
#4.
Access, evaluate, and apply information from a variety of sources and in a variety of
contexts.
#5.
Apply computer competency appropriate to general education and occupational goals.
#10.
Identify and understand fundamental concepts of the physical and life sciences and the
effects that the uses of these concepts and resulting technologies have on the individual, on
society, and on the biosphere.

INSTRUCTIONAL PHILOSOPHY
I believe that my role in the classroom is mainly as a facilitator of learning. I will do
everything I can to facilitate learning, by being clear and organized, by using various
teaching methods, by being available for questions, and by providing resources for your
learning, and feedback on your performance.

STUDENT’S ROLE
You are primarily responsible for your learning. Students should attend every class
session. If you are unable to attend, it is your responsibility to obtain the lecture notes,
handouts, or other materials you may have missed. As well, you have the responsibility to
communicate with me if you are not learning optimally.

METHODS OF EVALUATION
Your final grade in this course will be based upon the percent of total points scored of the
total possible for the course. A grade of “incomplete” is only given when a true
emergency arises. Note: if you decide to quit the course it is important that you officially
withdraw. If you fail to do so, your grade point average could be drastically affected.
ASSESSMENT
Quizzes: There will be eight quizzes worth 20 points each.
Please bring a scantron to each quiz. If you must miss a quiz,
you must tell me about it before the quiz. You can contact me
by e-mail or by phone. A make-up quiz will be provided only
for verified emergency situations.
Final Exam: The final exam is scheduled for March 23rd and
cannot be taken earlier.
Projects: There will be two projects worth 60 points each.
Projects are due by the end of the day 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
discussion topic and articles to read.
Participation: Attend class, contribute to class discussions,
and collaborate with other students during class-time on group
tasks.
TOTAL POSSIBLE POINTS
4.0-3.5
3.4-2.9
2.8-2.2
2.1-1.5
1.4-0.9
0.8-0.0
A/AB+/B
B-/C+
C/CD+/D
D-/E
POINTS ASSIGNED
160 points
80 points
120 points
60 points
60 points
20 points
500 points
90-100%
80-89%
70-79%
60-69%
50-59%
Below 50%

STUDENTS WITH SPECIAL REQUIREMENTS
If you need special accommodation due to disability, illness, injury, or other
circumstances, please let me know as soon as possible.

CHEMICAL SENSITIVITIES
North Seattle Community College is a fragrance-free zone. Please be courteous to others
and do not wear fragranced personal products while on campus.
Please turn off all pagers and cell phones during class, and refrain from texting! 
COURSE SCHEDULE*
WEEK
DATE
TOPIC
READINGS
1
1/5
1/7
Introduction and Overview
Planning a Healthy Diet
Text: Ch. 1
Text: Ch. 2
2
1/12
Digestion and Absorption
Text: Ch. 3
Discussion Group
1/14
Carbohydrates
Text: Ch. 4
QUIZ 1
1/19
1/21
HOLIDAY – No Class
Carbohydrates (Diabetes)
Text: Ch. 4
Pages 637-641
QUIZ 2
1/26
Lipids
Text: Ch. 5
1/28
Lipids (Heart Disease)
Text: Ch. 5
Pages 626-632
PROJECT #1 DUE
Discussion Group
QUIZ 3
2/2
Protein
Metabolism
Metabolism
Text: Ch.6
Discussion Group
Text: Ch. 7
QUIZ 4
Text: Ch. 8 and 9
Discussion Group
Text: Ch. 8 and 9
QUIZ 5
3
4
5
2/4
6
2/9
2/11
Energy Balance and Weight
Management
Continued…
ACTIVITY DUE
DATE
2/16
2/18
HOLIDAY – No Class
Vitamin and Mineral
Presentations
Text: Ch. 10, 11,
12, and 13
2/23
2/25
Vitamin and Mineral
Presentations
Water and Selected Minerals
Phytochemicals and
Antioxidants
Text: Ch. 10, 11,
12, and 13
Text: Ch. 12 and 13
Text: Pg. 469-471,
390-393
QUIZ 6
9
3/2
3/4
Pregnancy and Lactation
Eating Disorders
Text: Ch. 15
Text: Pg. 270-277
Discussion Group
QUIZ 7
10
3/9
3/11
Nutrition in the Elderly
Food Safety and Technology
Text: Ch. 17
Text: Ch. 19
Discussion Group
QUIZ 8
11
3/16
3/18
Continued…
Review
Text: Ch. 19
PROJECT #2 DUE
12
3/23
7
8
FINAL EXAM
*this is a tentative schedule and is subject to change