BCHM 2300 Syllabus
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Spring 2012 - Biochemistry 2300
Elements of Human Nutrition
Roman Przybylski
University Hall E854
Telephone: 317-5055
E-mail: roman.przybylski@uleth.ca
Classes Time: Tuesday and Thursday 12:15 – 13:30 (L 1060)
Course web: http://classes.uleth.ca/201201/bchm2300a/
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. Information related to food composition, nutrients present and quality of nutrients will be
explained. 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:
Nutrition: Concepts and Controversies; Second Canadian Edition by F. Sienkiewicz-Sizer, E. Whitney and
L. A. Piché published by Nelson Education. This textbook is available as printed textbook and as electronic
version with ability to print some section of it. Both forms are available in bookstore where you can purchase
licence to use electronic book.
Any edition of nutritional textbooks published after 2005, can provide sufficient reading, although these
textbooks require my approval.
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:
Midterm (March 1, 2012)
Diet Analysis Assignment - Final Report Due: before 16:30, Thursday, February 16, 2012
Final Exam (3 hour) (The registrar will set the date and time)
Grades Schedule (Percentage):
A+
A
AB+
B
90 – 100
86 - 89.9
80 - 85.9
77 – 79.9
73 – 76.9
BC+
C
CF
30%
25%
45%
70 – 72.9
63 – 69.9
57 – 62.9
50 – 56.9
below 50
To 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
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Midterm: Will cover topics discussed during lectures and in assigned reading. Topics will be specified one
week prior to the exam and announced in class. Exam will composed of multiple choice and “false and true”
questions and will be 75 minutes long.
Tentatively midterm is scheduled on March 1, 2012
If you miss one of the in-class tests, you will receive a grade of zero unless you have a medical or other
equally serious, documentable reason. It is your responsibility to notify me at appropriate time. You
should be prepared to present appropriate documents on request to support any claims you make with respect
to a missed test. If you do miss an in-class test with a valid reason, will be an option to write make-up test
upon my discretion.
If you miss the final exam, the provisions of the University Calendar [2010–11 edition, Part 4 (Academic
Regulations), section 9, subsection j] take effect.
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 used on tests. 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
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Students can contribute to the class content by providing issues and topics of interest to you. I will collect
topics and issues related to nutrition and food until February 16, 2012. Please provide topics in written form,
your name is not required.
TENTATIVE SCHEDULE OF CLASSES:
January
Nutrition and Health
Planning diet and nutrients
Nutrients presence in food
Function and utilization of nutrients in digestive tract
February
Carbohydrates
Proteins
Lipids
March
Metabolism of nutrients
Fluids and electrolytes
Body weight
April
Alcohol
Discussion of students’ topics
Review
The schedule is temporary and will be adjusted to accommodate extra time necessary in some sections.
Changes in schedule and class content will be announced in class.
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/
ASSIGMENT – Individual Diet Analysis
The goal of the diet assessment is not to criticize your dietary approach but to teach you how to do it.
Individual diet assessment is designed to be done by each student independently. Provided individual dietary
data will be protected according to privileged information act. This exercise is designed to teach student how
diet works for your body and can form a basis for potential improvements of your dietary approach.
If you have professional nutritional advisor planning your diet, you are still required to do your diet
assessment as the required assignment for this course.
Comments made for your assignment are not aimed to criticize your diet but are intended to help you better
understand relationships between our body needs and provided food daily.
Steps in the diet assigment:
BCHM 2300 Syllabus
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1. Record type and the amount of all foods and drinks consumed for seven days. Divide week as follows:
(1) four days during the week (Mon, Tue, Wed, Thur) and (2) three days for the weekend (Friday,
Saturday and Sunday). Drinks in any form including water and alcohol need to be recorded. If you are
taking supplements, please record the doses/amounts of components, usually specified on the package
label. The amounts and volumes, expressed in grams, cups, spoons, milliliters, liters etc, of all foods is
required for the quantitative analysis done by the program.
Apendix II offers a form, which may help you with food consumption recording.
If you preparing food from individual components, e.g. sandwich, dinner dish, record the amount of all
individual components used and the program will do it nutrients analysis. Only some combined foods are
included in the program food database, many specific and ethnic foods usually are not included.
2. To prevent losses of the data, read carefully instructions below how to protect data.
3. Program “Diet Analysis + “is available in computer labs on the 6th floor at the University Hall and in the
Anderson Hall.
4. Login; go to: Start; Programs; Class Software: Diet Analysis Plus; start the program and on the second
screen click DA+ icon to open program.
5. Start with your profile, place all your information required. When selecting “Activity Level” be careful
with selected level. Each additional level can add up to 30% to your energy requirement. Read about
activity levels in the program help.
6. Go to “Track Diet” option, and input all your food consumed for each day separately.
Important: The first day to input data always have to be Monday and continue until Sunday next
week. If you begin recording data in Sunday, place them in next week Sunday, as the last day of
recorded data. This will help you with the days selection for the reports.
7. Select consumed food from the program table, if it is not listed find the closest replacement.
8. With this program you can create food or food recipe by including the amounts of individual components
used for it preparation.
9. Perform nutritional assessment of your diet for the following parts: (1) for all days combined; (2) for
weekdays; and (3) for weekend days by selecting appropriate dates. For weekend days, select days from
Friday until Sunday next week.
10. Reports required for your written report: go to “Create Reports” and select “Print all Wizard” and print
the following reports by checking them from the list as follows while setting proper dates:
A. All days together – for 7 days include:
(a) Profile DRI goals (Print this report only once)
(b) Macronutrients Ranges
(c) Fat Breakdown
(d) Intake vs. Goals
(e) MyPlate Analysis/Food Pyramid Analysis
(f) Energy Balance
B. Weekdays (Monday to Thursday):
(a) Macronutrients Ranges
(b) Fat Breakdown
(c) Intake vs. Goals
(d) MyPlate/Food Pyramid Analysis
(e) Energy Balance
C. Weekend Days (Friday to Sunday next week)
(a) Macronutrients Ranges
(b) Fat Breakdown
(c) Intake vs. Goals
(c) Food Pyramid Analysis
BCHM 2300 Syllabus
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(d) Energy Balance
11. Notice that the Profile DRI Goals report have to be printed only once and singular copy attached to
report.
12. Do not include records of your food consumption.
13. The written report should include:
(I) Attached all required printed reports from the Diet Assessment Program, as specified above.
(II) Written report need to discuss your diet assessment in the following sections:
(1) - all days combined
(2) - weekdays
(3) - weekend days
(III) Discussion should include positives and negative aspects of your diet, discussing nutrients that
deviate by 20% from your recommended values.
(IV) Discuss differences between weekdays and weekend days in nutrients.
(V) In the report:
(a) Shaw understanding of the type and requirements of nutrients in your diet
(b) Discussed the presence of nutrients in food consumed (program provides this information)
(b) How your diet compares to the needs for your situation
(d) Do not discuss nutritional consequences of nutrients in your report
14. For the report, you have maximum 10 double spaced printed pages, using Times New Roman
size 12 font. Printed reports from the program are additional pages to be included to the
written report.
You must hand in your written report before 16:30
Thursday, February 16, 2012
PLEASE NOTE:
I.
I Will Accept Reports after the Deadline; However, 25% Penalty Will Be Applied for Each
Delayed Day Or Part of the Day.
II. Reports Placed under My Office Door Will Be Marked with the Next Day Date and Penalized
Accordingly.
III. Reports left in Chemistry Office should have date and signature placed by administrative
assistant.
BCHM 2300 Syllabus
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APPENDIX I
How to work on the Diet Analysis Plus (DA Plus) program and transfer your data from one
computer to another
1. You can store your DA Plus profile on your “p:” personal drive or on a USB flash disk if you want to
take it home with you. (Profile also include data whatever you put in).
2. Overview:
 Each machine in the computer labs has a “default” profile in DA Plus already set up.
 After creating your profile and inputting data, at the end of session
it into p: or USB
drive (This function is in profile windows)
 After the first session you will want to import your profile (from p: or USB drive), perform
the updates, then export a NEW copy of your profile to p: or USB drive.
3. Here is a breakdown of the process:
For your first session, create a profile and enter all your personal information. When you are done
with your first session, click the profile button (where the user’s name appears). On the next screen,
click “Export”
A window will pop up asking where the user wants to save the file. Choose drive p: or an external
drive if you have a USB disk.
4.
The next time you use DA Plus, you may need to create a dummy account before you import your
own information. This problem will be fixed in the next iteration of the lab restores – we have
created a “blank” profile. Once you are in the program, click the profile button again and this time
choose “Import”
Select the file from your p: or external drive, where you saved your data. When you are finished your
session, make sure to export your settings again or they will remain on machine on which worked
lastly.
5.
It is a good idea to export each time with a new filename so you can go back and use a previous
version if your profile gets corrupted. In addition, using both p: and a USB drive would be a good
idea as a backup.
BCHM 2300 Syllabus
Appendix II: Record of consumed food, drinks and supplements.
All foods and drinks have to be recorded quantitatively (amount or volume) for
particular day, this include alcohol, medication, water etc.
Name:
Date:
For combined foods such as sandwich, dish – try to assess the amount of each component and record it.
The amounts may be measured by grams, cups, spoons, while volume of liquids by mL, L, cups,
spoons.
Foods; Drinks; Water; Supplements
Amounts in: grams, cups,
liters, mL, ounces, pieces,
slices, spoons
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