BCHM 2300 Syllabus 1
Roman Przybylski
University Hall E854
Classes Time: Tuesday & Thursday 12:15 – 13:30 (D634)
Telephone: 317-5055
E-mail: roman.przybylski@uleth.ca
Course Overview: Biochemistry 2300 will survey the basic elements of foods and human nutrition based on elementary principles of Chemistry and Biochemistry. The function and metabolism of food nutrients, and the practical means for achieving adequate nutrition will be discussed. The basic information related to deciphering food composition and quality will be addressed. As part, topics raised by students will be included and discussed.
Pre-requisite: The pre-requisite for this course is a passing grade in Chem 30 (Alberta Grade 12
Chemistry or Equivalent) although many aspects of Chem 20 are valuable. I may provide individuals with the appropriate waiver if convinced that you can keep up with the course material.
Textbook:
Understanding Nutrition , by Eleanor N. Whitney and Sharon R. Rolfes, Wadsworth / Thomson
Learning, Belmont, California (USA). Any edition published after 1995, should provide sufficient reading, that are available other books covering similar topics. If going to use other book please consult with me about content and readings.
NOTE: You will be required to read a significant portion of this textbook. If you do not like to read, that will be difficult for you on tests and exams when based only on class notes.
Office Hours:
Scheduled office hours are Tues/Thur (13:30 - 14:30) in my office. I am also available outside these hours. If you would like to meet outside hours specified, please make arrangements.
Grade Composition:
Section tests 30%
Diet Analysis Project Final Report Due: 4:30 PM, Tuesday, March 8, 2005 20%
50% Final Exam (3 hour) (The registrar will set the date and time)
Grades schedule:
A+ = 90 – 100
A = 80 – 89.9
B = 70 - 79.99
C = 50 - 69.99
F = below 50
Practice Problems: There are practice problems available in book and CD coming with book. This can be helpful in learning and testing your knowledge.
Diet Analysis Project: Diet assessment has to be done by each student including explanation of diet, problems and how improvements can be made.

BCHM 2300 Syllabus 2
Steps in diet assigment are:
1.
Record type and amount of foods and drinks (including water) for seven days, weekend have to be included (See Apendix A for record form).
2.
Perform nutritional assessment using “Diet Analysis +” program, included with your book.
3.
Do analysis of your diet and describe deficiencies.
4.
Working with “Pyramid description of your diet”, part of data presentation in program “Diet
Analysis +” and propose improvements to your diet.
5.
Prepare written report describing your diet, including discussion of deficiencies, problems and ways to do improvements.
You must hand in your written report described above before 4:30 pm on March 8, 2005.
PLEASE NOTE: I will accept projects after deadline but 25% PENALTY FOR EACH DAY or
PART of DAY will be applied .
Tests: There will be a test after each discussed part of material covered; dates will be set in class. Tests will deal with topics discussed on lectures and assigned reading. Tests will contain multiple choices, fill in the blank, crossword puzzle, and/or short answer type questions and should be approximately 20 minutes long.
FINAL EXAMINATION: There will be a 3 hour final examination as scheduled by University. The
FINAL EXAM for this course is CUMULATIVE covering ALL material assigned throughout the semester. The exam will test your comprehension and your ability to problem solve.
The exam will be comprised of questions similar to those assigned from the textbook and questions discussed in lecture. The exams will cover ALL course material including demonstrations, topics raised by students and assigned readings covered up to the end of the receding lecture unless otherwise stated. As stated in the Uof L calendar (p. 69, 2002/03), failure to attend an exam without a valid reason ( ie. illness) will earn a grade of 0. Proof of illness requires a signed medical certificate. In cases of missed exams with a valid medical certificate, your final exam will be pro-rated to reflect the missed exam weighting.
IMPORTANT NOTE:
Cheating and/or plagiarism: If you are caught cheating on any quiz/exam you will be assigned a grade of F and a written letter describing your offense will be placed in your academic file. Two such letters are grounds for expulsion from the university (see Student Discipline Policy, p. 63, 2002/03 calendar).
STUDENTS WHO CHEAT, CHEAT THEIR FELLOW STUDENTS .
IF YOU SEE SOMEONE CHEATING during an exam, inform me in the following way. Write a message on your exam paper indicating what is happening and where. Put your hand up and I will come over - point to your note. I will take it from there. This includes situations where someone may be cheating off you - if you knowingly allow someone to look at your work, you are also at FAULT and you can be disciplined.
It is important that you understand what constitutes PLAGIARISM . Plagiarism is defined as “the taking of someone else’s thoughts, writings or inventions and using them as one’s own”. When you are writing a paper on some topic, you must read up on the topic, get the necessary information and then present it IN

BCHM 2300 Syllabus 3
YOUR OWN WORDS . If you use a sequence of text verbatim (i.e. exactly) from someone else’s work, THAT IS A QUOTE and must be cited (to give proper credit to the author) in a particular way.
If you use an idea or data from someone else’s work, then that work must be cited specifically as a reference in your paper’s bibliography. Beware of information that is found on the web -- it is rarely primary source information and have to be cited, providing web address and date accessed.
IF, IN THE COURSE OF WRITING A PAPER, YOU EXECUTE A CUT AND
PASTE FROM A WEBSITE OR OTHER SOURCE without a citation, YOU HAVE
COMMITTED PLAGIARISM .
NOTE: There is a difference between working out answers to an assignment or report with a friend and plagiarism. If, after conferring with other students, what you write down is based on your understanding of the problem and is in your own words , then that is acceptable. If, however, you look at a friends answer to a question, and simply write the same thing on your assignment, then you have committed plagiarism, even if you change a few words.
PLAGIARISM IS CHEATING and is subject to discipline as described in the university calendar. If you are unclear about any part of this issue, then please speak to me.
TENTATIVE SCHEDULE OF CLASSES AND READINGS:
January 6 – Introduction, Foods and Nutrition – pp. 6 – 16; 24 - 26; 30 – 37 (Nutrition information)
11 & 13 – Digestion, absorption, transport – pp. 72 -92;
18 & 20 – Metabolism of nutrients – pp. 215 – 219; 223 (Summary); 234 – 238; pp. 240 – 249 (Alcohol)
25 & 27 – Carbohydrates – pp. 102 – 132; 133 – 138 (Sweeteners)
February 1 & 3 – Proteins – pp. 180 – 204; 208 – 213 (Vegetarian)
8 & 10 – Lipids – pp. 140 – 168; 173 – 178 (High fat foods)
15 & 17 – Water and Minerals – pp. 395 – 399; Na – 407 – 410; K – 411 – 412; Ca – 413 -
418; P – 419 – 420; Summary – 423; Minerals and Body - 406
March 1 & 3 – Vitamins: fat soluble – pp. 384 – 385; 389 – 393; A – 374 -375; D – 379; E – 382; K
– 384
Water soluble – 321 – 325; 345 – 354; 359 -365 (Vitamin supplements)
8 & 10 – Energy Balance and Weight Control – pp. 250 - 269; 272 – 277 (Weight Loss
Diet)
15 & 17 – Planing Diet – pp. 38 – 61; 66 – 70 (FYI)
22 & 23 – Student Topics
29 & 31 – Student Topics
April 5 & 7 – Daily Food – diet & health – pp. 612 – 655;
12 & 14 – Review
Readings: Chapter 9 – Weight management: Overweight and Underweight
Chapter 19 – Consumer Concerns about Foods and Water

BCHM 2300 Syllabus 4
The schedule may need to be adjusted to accommodate extra time necessary in some sections of material although the order in which topics are covered should not change. I will inform you in lecture of major deviations.
Websites:
1.
That are offered by Wadsworth access to information related to nutrition, check their Website.
2.
Health Canada: http://www.hc-sc.gc.ca/english/
3.
US Dept of Health & Human Services: http://www.hhs.gov/
4.
The Food and Nutrition Information Center (US Dept of Agriculture): http://www.nal.usda.gov/fnic/

BCHM 2300 Syllabus 5
Record of food and drinks consumed.
Name:
Date:
Comments Foods; Drinks; Water
Describe food consumed
Amount(g, cups, L, mL, oz, pieces, slices)