BCHM 2300 Syllabus 1
Fall 2006 - Biochemistry 2300
Roman Przybylski
University Hall E854
Telephone: 317-5055
E-mail: roman.przybylski@uleth.ca
Classes Time: Monday; Wednesday and Friday 12:00 – 12:50 (B660)
Course Overview: In the course, we will discuss the basic elements of human nutrition including food. We will cover the essential metabolic processes related to human nutrition, physiology related to utilization and metabolism of nutrients. Discussion will include nutrients present in foods, their utilization in human body.
As part of learning, we will discuss how to assess diet, nutritional requirements and how to achieve adequate supply of nutrients. We will discuss information related to deciphering food composition, nutrients present and quality of nutrients. As part of class topics, issues related to nutrition and food 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). I may provide individuals with the appropriate waiver if convinced that you are willing to keep up with the lecture and reading part of the course material.
Textbook:
“Discovering Nutrition”
, by Paul Insel, R. Elaine Turner and Don Ross, published by Jones and Bartlett.
Any edition of nutritional textbooks published after 2000, can provide sufficient reading, although other textbooks requires my approval. If you going to use other textbooks related to nutrition, 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 half hour prior and after class in my office. I am also available outside these hours upon request. For appointments after scheduled hours, please make arrangements.
Grade Composition:
Section tests 35%
Diet Analysis Project Final Report Due: 16:30, Tuesday, October 12, 2007 30%
Final Exam (3 hour) (The registrar will set the date and time) 35%
Grades Schedule (Percentage):
A+ 90 – 100
A 86 - 89.9
A- 80 - 85.9
B-
C+
C
70 – 72.9
63 – 69.9
57 – 62.9
B+ 77 – 79.9
B 73 – 76.9
C- 50 – 56.9
F below 50
Practice Problems: Additional material accompanying textbook and problem solving section after each chapter providing issues helping with your study and understanding of material. Publisher webpage offers interactive learning option to study discussed material.

BCHM 2300 Syllabus 2
Tests: Tests will deal with topics discussed on lectures and assigned reading. Tests will contain multiple choices type questions and will be approximately 30 - 40 minutes long.
Tentative test schedule is as follows:
September 28 Nutrition Terminology; Diet Planning, Function of Digestive System
October 26 Carbohydrates, Proteins
November 12 Lipids, Metabolism
December 3 Complementary Nutrition, Energy Balance, Chapter 14 – Food Safety and Technology
FINAL EXAMINATION: There will be a 3 hours final examination as scheduled by the University. FINAL
EXAM for this course is CUMULATIVE covering ALL material discussed throughout the semester.
The exam will be comprised of questions similar to those on tests and from material discussed during lectures. As stated in the U of L calendar, failure to attend, an exam without a valid reason ( ie. illness) will earn a grade of zero. Proof of illness requires a signed medical certificate. In cases of missed exams with a valid medical certificate, your final exam may be rescheduled.
IMPORTANT NOTE:
Cheating and/or plagiarism: If you are caught cheating on any test/exam you will be assigned a grade of F and a written letter describing your offense will be placed in your academic record. 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
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.

BCHM 2300 Syllabus 3
STUDENTS SHOULD CONTRIBUTE TO CLASSES BY PROVIDING ISSUES AND TOPICS OF
INTEREST FOR DISCUSSION. I WILL COLLECT TOPICS AND ISSUES RELATED TO
NUTRITION AND FOOD FROM STUDENTS UNTIL SEPTEMBER 29, 2006. PLEASE PROVIDE
TOPICS IN THE WRITTEN FORM. PROVIDED TOPICS AND ISSUES WE WILL DISCUSSED
DURING SCHEDULED CLASSES.
TENTATIVE SCHEDULE OF CLASSES AND READINGS:
September
– Food Choices – pp. 3 – 27
- Nutrition Guidelines – pp. 29 – 65
– The Human Body – pp. 101 – 131
– Carbohydrates – pp. 134 - 165
October – Proteins – pp. 209 - 241
- Lipids – pp. 167 – 207
- Metabolism – pp. 243 – 269
– Energy Balance and Weight Control – pp. 271 - 310
November - Water and Minerals – pp. 395 – 401; pp. 401 -415; 417 -422;
– Vitamins - pp. 317 – 362
- Diet and Health – Complementary Nutrition - pp.68 – 98
December - Alcohol – pp. 367 - 390
- Students topics to discuss
– Review
Chapters to be read by students:
- Chapter 14 – Food Safety and Technology
The schedule may need adjustment 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.
Check Website provided in your book for learning materials and potential test materials.
2.
Health Canada: http://www.hc-sc.gc.ca/english/
3.
US Dept of Health & Human Services: http://www.hhs.gov/
4.
New Dietary Guidelines: http://www.healthierus.gov/dietaryguidelines
5.
The Food and Nutrition Information Center (US Dept of Agriculture): http://www.nal.usda.gov/fnic/

BCHM 2300 Syllabus 4
Individual diet assessment is design to be done by each student independently. Diet assessment data is privileged information related to particular student. This exercise is design not to criticize your diet but to teach you how to assess your diet and how to make informed decisions to improving diet. If you have professional nutritional advisor planning your diet, you are still required to do your diet assessment as the assignment required for this course. Instructor comments made for your diet assignment are not aimed to criticize your diet but are intended to help you better understand relationships between our body mechanics and food consumed daily.
Steps in diet assigment:
1.
Record type and the amount of all foods consumed for seven days. Divide recorded week as follows: four days during the week and three days during the weekend (Friday, Saturday and Sunday). Drinks in any form including water and alcohol and any kind of supplements have to be recorded. See Apendix B for form to record your food consumption, which may be helpful. Recording the amounts and volumes of all foods are very important; they are required to make quantitative analysis. If combined food, prepared by yourself is consumed; e.g. sandwich, dinner dish; the amount of all individual components have to be recorded, to make easier in diet assessment. Only some combined foods are included in the food tables provided with diet program, but many specific and ethic foods usually are not there.
2.
Program “Diet Analysis + “to assess your diet is available in computer labs on the 6 th floor at the
University Hall and on computers in the Anderson Hall Labs.
3.
Go to lab start computer; go to Start; Programs; Class Software, Diet Analysis Plus to start program.
4.
Start your “Diet Analysis+” program; provide all required personal data for your profile. When selecting
“Activity Level” see page 281, Table 8.2 in textbook where your activity will be.
5.
Open the program and go to “Track Diet” option and punch in all your food consumed and recorded under specific day. Each recorded day have to be placed separately under particular date.
Important: First day to start put in data have to be Monday. Never start putting data in from
Sunday, as the program stipulates. Start punching data in from Monday and go till Sunday next week, even when you started your data collected from Sunday the same week. Move Sunday data if they are from the beginning of the week into Sunday next week. This will help you with reports.
6.
When punching data in, use Search, to find food from table that you consumed, or the food the closest reflecting one. In addition, you can create food or recipe by including individual components or ingredients.
7.
Perform nutritional assessment of your diet for all days combined and separately for week and weekend days. For week and weekend days, select appropriate dates. For weekend days, select Friday on one week and Sunday as beginning of the next week. For reports always first day of period to be analyzed, have to be earlier in time then the last day of the selected period.
8.
When analysis is done, go to “Create Reports” and select “Print all Wizard” and print the following reports by checking them from the list for specific set of days: I All days together - (a) Profile DRI goals;
(b) Macronutrients Ranges; (c) Fat Breakdown; (d) Intake vs. Goals for all days together; II Week Days -
(b) Macronutrients Ranges; (c) Fat Breakdown; (d) Intake vs. Goals for week days and III Weekend Days
- Macronutrients Ranges; (c) Fat Breakdown; (d) Intake vs. Goals for weekend days . Notice that Report

BCHM 2300 Syllabus 5
Profile DRI Goals have to be printed only once. Do not include in your report records of foods consumed during testing period.
9.
Food Pyramid Analysis can only be done for each day separately; record your daily consumption for each food group or you can print daily reports. Do not include daily Food Pyramid reports into your written report.
Go to “Create Reports”, select “My Pyramid Analysis”, select day to be analyzed, click
“+Calculate”. Pyramid Report will be shown in separate window. Record or print all data for particular food groups each day individually. When all data are recorded, calculate averages for weekdays, weekend days and for all recorded days together for each food group individually. Include calculated averages for each food group and analyzed period (all days together; week and weekend days) in your written report.
10.
The written report should have two parts: (a) – your diet assessment; (b) – your potential diet improvements.
11.
Diet Assessment Report should include: (a) Printed reports from the Diet Assessment Program, as follows: Profile DRI goals – only once for all days together; Macronutrients Ranges; Fat Breakdown;
Intake vs. Goals; Food Pyramid Analysis. (b) Written report discussing your diet assessment in the form of three sections: (1) - all days combined; (2) - weekdays and (3) - weekend days. Discussion should include positives and negative aspects of your diet. Describe differences between weekdays and weekend days in nutrients intake. In the written part of the report show: (a) - understanding of nutrients and their presence in foods; (b) nutrients requirements for your case; (c) how your diet compares to needs for your situation; (d) shaw that you can manipulate with food consumed to provide optimal nutrients in your case.
For this part, you have maximum 10 double spaced printed pages, using font Times New Roman size 12.
12.
After assessment of your diet, select nutrients requiring intervention and working with “Create Reports” and “Source Analysis” from the diet program, select nutrient in question and find source of it in particular day(s). Each time when you will select other day you need to click on “+Calculate” to find out sources.
Find food that can be adjusted to correct overload or deficiency problem. Alternatively, add food that will provide more/less of required nutrients. In this, way try to improve your diet. You can change the amounts or eliminate already consumed foods, or add new foods to improve your diet. Use tables in your textbook to select food for improvement of your diet, add selected food(s) to your record and check what happen. When you will finished with the food manipulation and achieved needed results, print combined reports but only for all days together as follows: Macronutrients Ranges; Fat Breakdown; Intake vs.
Goals; Food Pyramid Analysis. Reports for week and weekend days are not required for this part of the assignment report.
13.
Diet Improvements . In this part of written report include: (1) - Explanation how did you make changes in your diet to improve it and better serve your body needs. (2) - Discuss why and where particular changes in your diet have been done. T his part of the written report should be separated from assessment; you have maximum 4 pages space formatted as the assessment part.
YOU MUST HAND IN YOUR WRITTEN REPORT DESCRIBED ABOVE BEFORE 16:30 ON
OCTOBER 20, 2006. PLEASE NOTE: I WILL ACCEPT PROJECTS AFTER DEADLINE, BUT
25% PENALTY FOR EACH DAY OR PART OF DAY WILL BE APPLIED.

BCHM 2300 Syllabus 6
Criteria for diet assessment report:
Report should have:
1.
2.
Nutritional Profile of a student – including required amounts of nutrients
Table or bar graph of consumed food nutrients – printed reports from diet program: a.
Weekly combined nutrients distribution and pyramid of food groups b.
Week and weekend days distribution of nutrients and pyramids of food groups, separately.
3.
4.
5.
6.
7.
8.
Discussion about personal diet should include: a.
Comparison of energy provided by energy nutrients and food groups are only part of the diet assessment. These two factors have to be combined with individual nutrients. b.
Deviation of individual nutrient amounts from recommended values higher than 50% have to be discussed. c.
All three factors describe diet properly not singular one factor by itself.
Proper level of one type of factor is not sufficient to declare that diet is good.
Discussion about possible modification of diet to improve factors discussed in diet assessment. Modification should include discussion of changes in specific food or food groups to improve intake of nutrients.
Effort put into diet assessment and diet modification are the main factors affecting mark for assignment.
Discussion about diet assessment does not include effect of nutrients on our body and metabolism.
Discussion on diet modification needs to include information why particular changes have been made and how nutrients were affected.
Both discussions have to fit on fourteen double-spaced pages. Pages above the limit will be excluded from evaluation.

BCHM 2300 Syllabus 7
Record of food, drinks and supplements consumed.
Name:
Date:
Foods; Drinks; Water; Supplements
Describe food consumed**
Amounts in: grams, cups, liters, mL, ounces, pieces, slices
Comments
** - Combined foods; e.g. sandwich, dinner dish; describe components and the amount