Human Nutrition: Nutrition 150
Section 2865 - Mon/Wed, 6:00pm-8:20pm
Winter Quarter, 2013
Instructor: Trina Kaufman, MS CN
Office Hours: Mon/Wed, 4:30pm-5:45pm
or by appointment
trina.kaufman@seattlecolleges.edu Office: IB 2426C
Phone: (206) 934-3737 (email is best!) Class meets: M/W, 6-8:20pm in CC3357
Course description: Nutrition 150 looks at how a person's diet affects health, and how life
habits, environment, heredity and diet work together. Students will gain a deeper understanding
of what it means to eat well, and will study the classes of nutrients—carbohydrates, proteins,
fats, vitamins, minerals and water—and the role of each in maintaining health. You will analyze
your own and other diets, and you will apply course concepts toward improving diets to reduce
the risks for developing various chronic conditions such as heart disease, hypertension, obesity,
and Type II diabetes. We will discuss the impacts and the influence of agriculture and industry
on nutrition. We will also study the changing nutritional needs over the course of a person's
lifetime, from birth through old age, as well as the special nutritional requirements of pregnancy
and breastfeeding.
Required text:
 Nutrition: Science & Applications, 2nd edition, by Lori Smolin & Mary
Grosvenor (Publisher: Wiley)
Required support materials:
 Additional articles provided at instructor’s discretion. These will be
given to students in handout form and posted in the class’s www folder
for access.
 To complete diet analyses in this class, we will use the following FREE
USDA TOOL: https://www.supertracker.usda.gov/
Course Objectives: Upon completion of NTR 150, you will:
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Understand how food guides and food labels are used as tools to plan a healthy diet.
Know the basic structures and functions of the macronutrients--carbohydrates, lipids,
proteins. Know which types are recommended for optimal health.
Understand the structures and functions of the digestive system, and how lifestyle and
dietary practices may contribute to the health and functioning of this system.
Understand the role of water, vitamins and minerals in growth, health and healing, and
how deficiencies and excesses of these affect health.
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Recognize sound nutritional practices and reasonable diets, as distinguished from fad
diets and other detrimental dietary practices.
Understand how nutritional needs change during pregnancy and lactation; during the
growth and development of infants, children and teens; and how nutritional needs change
as we age.
Understand basic issues and controversies about the modern American food supply,
including food labeling and safety issues.
General Education Outcomes: This course meets the following NSCC general
education goals:
 Outcome #4: Access, evaluate, and apply information from a variety of sources and a
variety of contexts.
 Outcome #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.
Tips for success:
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Consider your fellow classmates! Turn off cellphones. Take private conversations
outside. If you come in late, please do so quietly, and sit in the back.
Assignment deadlines will be stated clearly on each assignment. Late assignments will
be subjected to a 10% loss of points per day. I understand that problems occur, but
barring an emergency, the late penalty holds for everyone. If you know you will miss
class or hand in work late, please set up an alternative with me beforehand, if at all
possible. I am much more likely to work with students who anticipate and make efforts to
communicate with me about issues submitting work. Students contacting me about late
assignments after they are due will not be considered for alternative arrangements. The
cut-off for submitting late work is 7 days past the due date. Beyond 7 days,
assignments will not be accepted.
You are expected to do all writing in your own voice—that is, you must NOT copy
from other sources and insert this into work as if it were your own writing. This is
plagiarism, and it is grounds for suspension. Please note that most instances of
plagiarism occur unintentionally—because students may be unaware of what constitutes
plagiarism. However, it’s your responsibility to know. Whether or not you are aware of
what plagiarism is, I am obligated to uphold academic standards and hold you
accountable. If you have questions about this, please talk to me! I’m happy to help. The
following is an excellent resource from the University of Wisconsin on recognizing and
avoiding plagiarism: http://writing.wisc.edu/Handbook/QuotingSources.html
If you have any special needs, please let me know as soon as you can and I will do my
best to accommodate you.
Students with disabilities who believe that they may need accommodations in this class are
encouraged to contact Disability Services as soon as possible to ensure that such
accommodations are implemented in a timely fashion. You may make an appointment with
Disability Services by calling 934-3697 or stopping by the DS office on the 2nd floor of the
Campus Center.
Assessment and Points Possible:
6 Quizzes (Worth 25 pts each – drop lowest)
125 pts
2 Diet Analysis Projects (25 pts each)
Vitamin/Mineral Presentations (25 pts each)
6 Discussions (15 pts each – drop lowest)
Refined Foods Project
Attendance/Participation (random assessment)
Comprehensive Final
Total Points Possible:
50 pts
50 pts
75 pts
25 pts
20 pts
75 pts
420 pts*
*This total and the total number of assignments are subject to change at instructor’s discretion.
You can interpret your final grade based upon this chart, which is based upon district policy:
3.5 – 4.0
A-/A
90 – 100%
2.9 – 3.4
B / B+
80 – 89%
2.2 – 2.8
C+ / B 70 – 79%
1.5 – 2.1
C-/C
60 – 69%
0.9 – 1.4
D / D+
50 – 59%
0.0 – 0.8
D-/F
< 50%
Schedule: Chapter topics don’t always end when a week ends—sometimes a topic will “roll
over” into the following week, so the schedule below is a guideline only – not etched in stone!
I reserve the right to adjust these dates as needed. We will only cover selected topics from
assigned chapters, especially in weeks where more than one chapter is covered.
 There will be a total of 6 quizzes throughout the quarter (I will drop your lowest score).
Quiz dates are listed on the course schedule (below). I provide a study guide for each
quiz.
 Two Diet Analysis (DA) projects will be assigned and worth 25 points each. You will
have a form and guiding questions for each of your DA projects.
 Vitamin/Mineral Report: You will choose one vitamin and one mineral to research for
in-class presentations. You will be given guidelines to follow to prepare your
presentations on your micronutrients. There is a total of 50 points for this project.
 Discussions: Some chapters and/or topics will have discussions in place of quizzes to
enhance your understanding of the material. Prior to discussions, you will be provided a
list of questions that will be addressed during the class activity, which you will need to
answer before the class activity. Points will be based on preparation, attendance, and
participation in the discussion.
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Refined Foods Project. You will be given guidelines to follow for this project.
 Attendance will be assessed randomly via in-class assignments, quizzes, and sign-in
sheets. Class participation will be observed. In-class assignments cannot be made up.
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WEEK
CHAPTERS AND TOPICS
Wk 1:
Review Syllabus
1/2
Ch. 1: Nutrition: Food for Health
Wk 2:
Ch. 2: Nutrition Guidelines: Applying the Science of Nutrition
1/7
Discussion: Food Choices
Intro to Diet Analysis
Ch. 3: Digestion, Absorption, and Metabolism
1/9
Discussion: Stress, Digestion, and Mindful Eating
Wk 3:
Diet Analysis #1 Due (3-day intake—an overview of your eating habits)
1/14
Ch. 4: Carbohydrates: Sugars, Starches, and Fiber
Diabetes
1/16
Quiz #1 – Ch 1,2, & 3
Wk 4:
Campus closed
1/21 (HOLIDAY)
1/23
Ch. 4, continued
Ch. 5: Lipids
Wk 5:
Due: Refined Foods Project
1/28
Quiz # 2 – Ch 4
Viewing of the documentary film King Corn
1/30
Ch. 6: Proteins and Amino Acids
Wk 6:
2/4
Quiz #3 – Ch 5
Ch. 7: Energy Balance and Weight
Management
Discussion: Body Image and Disordered Eating
2/6
Ch. 8: The Water-Soluble Vitamins
Ch. 9: The Fat-Soluble Vitamins
Antioxidants and Free Radicals
Vitamin Presentations
Wk 7:
Quiz #4 – Ch 6
2/11
Ch. 10: Water and the Electrolytes
Ch. 11: Major Minerals and Bone Health
Ch 12: The Trace Elements
Ch. 10-12, cont’d
2/13
Wk 8:
2/18 (HOLIDAY)
2/20
Mineral Presentations
Campus closed
Quiz #5 –Micronutrients
Ch. 7: Energy Balance and Weight
Management
Discussion: Nutritional Supplementation
Wk 9:
Diet Analysis #2 Due
2/25
Ch. 7: Energy Balance and Weight
Management, cont’d
2/27
Ch. 13: Nutrition and Physical Activity
Discussion: Breastfeeding
Wk 10:
Due: Quiz #5, part 2 (take-home)
Ch. 14: Nutrition During Pregnancy and Lactation
3/4
3/6
3/6
Wk 11:
Ch. 15: Nutrition from Infancy to Adolescence
Ch 16: Nutrition in Adulthood and Later Years
Quiz #6 – Ch 14, 15, & 16
Ch 17: Consumer concerns about foods and water
3/11
3/13
Discussion: Food Labels
End of Quarter Wrap-up
Final Exam Review
Wk 12:
3/18
Exam Wk: 3/20 – 3/22
Quarter ends 3/22
Final Exam Review
Final Exam
Exam is on Wednesday, 3/20
at our normal meeting time and classroom:
6pm in CC3357