HUN1201-ESSENTIALS of NUTRITION-
Fall- 2010-1
SYLLABUS
HUN 1201, Essentials of Nutrition, is a course designed to acquaint students
with the specific role of carbohydrates, fats, protein, vitamins, minerals, and
water in daily life. This includes a study of the human body systems that manage
the breakdown, assimilation, and excretion of nutrients and their metabolic
wastes. The course explores the relationship between food and optimal health.
Prerequisite:
None
Ref#:
577074, 577071, 577067, 577073, 577748, 577749, 578014
Meets:
MF1200, TR205, TR1115, TR1240, S830, S1140, T540
Room:
Instructor:
Richard T. (Tim) Patton, MA, MPH, RD/LN
Office:
Room 335 Science Building
Office Hours;
By appointment as well as those posted
Phone:
(305) 237-1103
Email:
rpatton@mdc.edu
Textbook:
Understanding Nutrition
Twelfth Edition/ Whitney and Rolfes
Wadsworth publisher
Evaluation:
3 EXAMS @ 100 pts each
Diet analysis project (individual)
4/5 quizzes @ 25 pts each
Total points
300 points
100 points
100 points
500 points
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Make-up exams for absences will be given only upon the presentation of valid
documentation of serious medical illness occurring on the day of the exam that was
missed. Examinations will cover lecture content covered following the previous exam.
They may include information that was covered on quizzes given following the previous
exam
Quizzes cannot be made -up. If you have to be absent or late, unavoidably, on a
day scheduled for a quiz, please make arrangements to take it prior to the
scheduled time. If you miss a quiz it will be considered the lowest quiz and hence
the one that will be dropped.
Assignment should be turned in, on the due date to avoid deductions for lateness.
Assignments that are late will have a deduction of 5 points for each day
Diet Analysis Project; Summary
A record of seven days of food intake will be recorded, and analysis of three of
the days will be preformed, using either on the internet or a food/diet analysis
table found in the back of your text book. You are also required to provide a two
page summary of your eating behaviors and a recommendation of how you
would improve your dietary intake based on the summary and the diet analysis.
Diet analysis project. Instructions;
Collect seven days of food intake, and record the approximate time, a
description of the food or beverage you’ve consumed [chicken-fried, milk-1%
low fat], and a measured amount. The amount is the tricky part but attempt
to be as accurate as you can.
You will need to select three days, one of which should be a weekend day,
and prepare to analysis these days. You will need to provide information on
the amount of food you consumed. At some point when you are providing a
summary of your eating behaviors you will need to comment on the amount
you eat as a serving as compared to what the serving size is for that food.
You will then provide the calories you consumed from each food and break
down the food for carbohydrate, fat and protein intake. You will also need to
provide the intake of certain vitamins and minerals. (See dietary analysis
table). If you have purchased a book that came with an access code for a
web based dietary analysis you may certainly use this program. If you did
not get a code with your book, a dietary analysis program will be available to
you, such as the one at Mypryamid.gov. You may also use a nutrient
composition table accessed on the internet
Compare your three days. Is there a wide variation for daily calories,
amount of food or for certain nutrients? Include a comment about this in
your summary.
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You are also to write in your summary about how you think your eating
behaviors and your nutrient intake are meeting your nutritional needs and
what you might do to improve them. For this section you may use the U.S.
Dietary Guidelines provided in the beginning of your text or anything else
covered in your book or in class. This is not an assignment that you are to
obsess over. There is no way to be 100% accurate so do the best you can
at assessing how your diet/nutrition is, and provide some critical and
creative thinking on how you might improve it. Have FUN with this!
Grading Policy:
450 - 500
400 - 449
350 - 399
300 - 349
0 - 299
A
B
C
D
F
Attendance: Policy:
Attendance is a requirement of the college (and hence this course) and as such
attendance will be taken in class. You are expected to attend class from the
beginning of class time until its end. It is at the descression of the instructor to count
students as present or absent if a student is not present for the entire class. If you miss
consecutive classes, you may be purged from the roll and receive a grade of “IW”instructor withdrawal. If you are late or must leave early it is advised that you sit close to
an exit so you to not disturb students in the class who are trying to learn the subject
matter.
Attendance is important because not all information will be from the textbook. Students
are responsible for both lecture and textbook information. Regular attendance may also
make a difference where a few points are needed to obtain a higher grade. Perfect (or
near) attendance and class participation are worth up to 10 points extra credit. This is at
the discretion of the instructor. If you know that you will be absent due to a religious
holiday or court appearance, doctors appointment, etc. you must let the instructor know
in advance.
Academic dishonesty:
Policy 4074 of the students’ Rights and Responsibilities
Handbook, available in room 1312, will be followed.
Students caught cheating will be expelled from the course
and will receive a final grade of “F”.
Withdrawal policy
It is the students’ responsibility to formally withdraw from
this course on or before the posted date. The necessary
forms may be obtained from the registrar’s office.
Cell Phones Cell phones are to be turned off during class time, as they are a
disturbance to other students (as well as the instructor). Any disruption of class due to
the ringing of a cell phone or pager may result in points deducted from extra credit
allowance. When you get up from your seat and walk out of the class room with a phone
to your ear, it is a pretty good hint you have broken this policy! It may result in a
sarcastic comment!
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Course competencies:
Competency 1: Upon successful completion of this course, the student will
show knowledge of nutrient classes by:
A. Listing the nutrient classes needed by the human body.
B. Describing the characteristics of each nutrient class needed by the
human body.
C. Relating the nutrient classes to the foods they consume.
Competency 2: Upon successful completion of this course, the student will
show knowledge of the Dietary Reference Intakes or DRIs by:
A. Defining DRIs.
B. Identifying their role in diet planning.
C. Demonstrating understanding of how Dietary References Intake values
are derived and understanding of the assumptions necessary to evaluate
their own diets.
Competency 3: Upon successful completion of this course, the student will
show knowledge of the food pyramid by:
A. Explaining the food pyramid.
B. Describing its role in meal and diet planning.
C. Applying dietary guidelines to reading nutrition labels.
Competency 4: The student will comprehend the concept of nutrient density
by:
A. Defining nutrient density.
B. Differentiating between high nutrient density and empty calorie food.
C. Applying the concept of nutrient density to their eating pattern.
Competency 5: The student will show comprehension of the digestive
system by:
A. Identifying the organs and accessory organs and their functions.
B. Describing the enzymes and hormones and their functions.
C. Describing the processes by which carbohydrates, proteins, and lipids
are digested and absorbed.
Competency 6: The student will display comprehension of carbohydrates in
nutrition by:
A. Discussing their synthesis, structures, classification, function, and
metabolism.
B. Identifying the dietary sources of carbohydrates including glucose,
fructose, sucrose, maltose, lactose, starch, and fiber.
C. Identifying the cause and symptoms of and explain the dietary
treatments for each of the following disorders: hypoglycemia, diabetes
mellitus, and lactose intolerance.
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D. Differentiating between facts and fallacies concerning sugars.
E. Explaining how the fiber content of the diet relates to the health of the
large intestine.
F. Listing the current dietary recommendations for carbohydrates, and
describing practical ways of implementing them.
Competency 7: The student will display a comprehension of lipids in
nutrition by:
A. Discussing their synthesis, structures, classification, function, and
metabolism.
B. Identifying the dietary sources of lipids including fatty acids (saturated,
trans, monounsaturated, polyunsaturated, essential), triglycerides,
phospholipids, and sterols (cholesterol).
C. Differentiating among chylomicrons, VLDL, LDL, and HDL, and
explaining their role in lipid transport.
D. Demonstrating knowledge of the relationship of lipids and chronic
diseases such as obesity, cardiovascular disease, and cancer.
E. Listing the current dietary recommendations for lipids, and describing
practical ways of implementing them.
Competency 8: The student will show comprehension of proteins in nutrition
by:
A. Discussing their synthesis, structures, classification, function, and
metabolism.
B. Listing the dietary sources of proteins including essential and nonessential amino acids.
C. Listing the current dietary recommendations for proteins, and
describing practical ways of implementing them.
D. Demonstrating knowledge of the relationship between the deficiency or
excess of protein to human health.
E. Describing the process of protein synthesis.
Competency 9: The student will show a comprehension of the water-soluble
vitamins by:
A. Comparing the water soluble and fat-soluble vitamins in regard to
absorption, transportation, excretion, and toxicity.
B. Explaining the various causes of vitamin deficiencies in the body.
C. Identifying the characteristics that relate to the stability of each vitamin
in the processing, storage, and preparation of food.
D. Describing the function, requirements, and sources for each watersoluble vitamin.
E. Identifying the deficiency disease, if any, and describing the symptoms
for each water-soluble vitamin.
F. Identifying the potential toxicity, if any, and discussing the causes and
symptoms for each water-soluble vitamin.
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Competency 10: The student will show a comprehension of the fat-soluble
vitamins by:
A. Describing the function, requirements, and sources for each fat-soluble
vitamin.
B. Naming the deficiency disease, if any, and describing the symptoms for
each fat-soluble vitamin.
C. Identifying the potential toxicity, if any, and discussing the causes and
symptoms for each fat-soluble vitamin.
Competency 11: The student will show comprehension of the energy
expenditure pathways by:
A. Describing the relationship among BMR, physical activity,
thermogenesis, and the thermic effect of food.
B. Summarizing the benefits of aerobic and anaerobic exercise.
Competency 12: The student will show a comprehension of water and the
major and trace minerals by:
A. Listing the sources of each.
B. Describing the functions of each.
C. Demonstrating knowledge of their deficiencies and toxicities.
Competency 13: The student will be able to display comprehension of food
safety by:
A. Differentiating between the facts and myths concerning food additives.
B. Describing the causes, symptoms, and prevention of food-borne
illnesses.
C. Discussing the possible health effects of environmental contaminants in
food and water.
Competency 14: The student will apply the principles of nutrition by:
A. Conducting a personal nutritional analysis and interpreting the results.
B. Integrating all the components of a healthy diet into the design of their
own eating pattern.
C. Demonstrating how to plan and design a healthy diet using technology.
Ten Learning Outcomes
As graduates of Miami Dade College, students will be able to:
1.
2.
3.
4.
5.
Communicate effectively using listening, speaking, reading, and writing skills.
Use quantitative analytical skills to evaluate and process numerical data.
Solve problems using critical and creative thinking and scientific reasoning.
Formulate strategies to locate, evaluate, and apply information.
Demonstrate knowledge of diverse cultures, including global and historical
perspectives.
6. Create strategies that can be used to fulfill personal, civic, and social
responsibilities.
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7. Demonstrate knowledge of ethical thinking and its application to issues in
society.
8. Use computer and emerging technologies effectively.
9. Demonstrate an appreciation for aesthetics and creative activities.
10. Describe how natural systems function and recognize the impact of humans
on the environment.
Ten Learning Outcomes will be addressed in classroom lectures.
Other Resources
Former student of mine, interactive and lots of articles in archive
http://www.dietdetective.com/free-weight-loss-plan.aspx
Articles written by Dietitians
http://www.healthcastle.com/nutrition-articles.shtml
American dietetic association
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/index.html
Center for disease control
http://www.cdc.gov/
The Nutrition, Physical Activity and Obesity Program
http://www.cdc.gov/nccdphp/DNPAO/aboutus/index.html
Weight-control Information Network
http://win.niddk.nih.gov/
General articles that are topics in the news
http://www.sciencedaily.com/articles/c/carbohydrate.htm
MyPyramid.gov is your access point for the USDA food guidance system
http://www.mypyramid.gov/
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HUN 1201; Essentials of Human Nutrition;
Student progress report
The progress report will be your opportunity to keep tract of your
progress through the nutrition course. Grades will be returned the class
meeting following a quiz or exam and the assignment grade will be
provided to you prior to the final EXAM. It is your responsibility to
obtain your grades the meeting they are distributed to the class and to
record it on this form.
Grading
opportunity
Possible total
points
Quiz 1
Quiz 2
EXAM 1
25
25
100
25
100
25
25
100
100
500
Quiz 3
EXAM 2
Quiz 4
Quiz 5
Assignment
EXAM 3
Total
Grading Policy:
Your earned
points
450 - 500
400 - 449
350 - 399
300 - 349
A
B
C
D
0 - 299
F
Accumulative
points
To tract your progress, log your results and keep an accumulative total. At the end
of the course, omit your lowest quiz grade and compare your point total to the
grading scale.
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FOOD INTAKE Record: Seven Days
Day________________
Time
FOOD and description
Amount
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[Cover page for your Diet Analysis Assignment]
Diet Analysis Assignment
__________________________________________________________
Student Name, (Last, First)
__________________________
Student Number
HUN 1201_____________________________ ___________________
Meeting Day & Time
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