UNIVERSITY OF NORTH FLORIDA
COLLEGE OF HEALTH
DEPARTMENT OF PUBLIC HEALTH
HUN 2201 (81313.01) Distance Learning
Basic Principles of Human Nutrition
3 Credits
Fall 2005
INSTRUCTOR:
DEPT. TELEPHONE:
OFFICE FAX NUMBER:
E-MAIL ADDRESS:
Dr. Simin Vaghefi
620-2840
620-2848
svaghefi@unf.edu
Revised Fall 2005
COURSE DESCRIPTION:
This is an introductory course in foods and nutrition relative to health and well being of individual or
community. Dietary habits, nutrient requirements, food choices and good eating practices, menu planning,
shopping for food, and food preparation will be studied. Myths and misinformation in nutrition are identified in
relation to facts.
This course is taught on blackboard which means the student-instructor contact is on line through
Announcements, Group Discussions, by e-mail and if necessary the instructor, at her discretions will meet with
the students by appointment. The students are responsible for requesting the meeting, when all other efforts to
resolve the question on line is exhausted. Students are required to read this syllabus and ask any questions they
have in the first 3 weeks of the course.
CONTENT, AND PRE OR CO-REQUISITIES:
This course has no pre-requisites.
GOALS:
Students will acquire the basic principles of nutrition and will become familiar with the recommended dietary
allowances for all age groups.
OBJECTIVES (Linked to required skills and knowledge):
Upon completion of this course, the student will be able to:
1. Define the term “essential nutrient” and know which nutrients are essential for humans.
2. Describe the function of each of the essential nutrients and how they are processed and utilized in
the body.
3. Explain how nutrition relates to weight control, total physical fitness, and optimal health status.
4. Discuss uses of the Dietary Reference Intakes, including the Recommended Dietary Allowances;
Food Guide Pyramid, Food Labels, including the Daily Values; Exchange System for Meal
Planning, and other common diet planning tools.
5. Analyze and assess his or her own diet by applying the concepts learned in this course.
6. Evaluate the soundness of nutrition information and claims made in the media.
REQUIRED BOOKS/MATERIALS:
The textbook is Nutrition: Concepts and Controversies by Sizer and Whitney. The textbook is available in the
campus bookstore; you will also need to purchase a floppy disk/CD and copy card for use in the computer lab in
39/3065. The HUN2201 Power Point slide presentation is also required. The Power Point slide presentation is
available on Blackboard in Course Documents section. It would be helpful to print out the slides so that you
can take notes with the slides.
INSTRUCTIONAL TECHNIQUES:
A variety of instructional techniques are used in this course including readings, discussion board activities,
computerized diet analysis, and projects. Students are encouraged to visit the Academic Resource Center (Building
2, Room 2140) to receive instructional assistance such as seminars on effective study skills, note-taking, test-taking,
etc. "Individuals who require reasonable accommodations must contact the Office of Disabled Student Services
at Founders Hall, Building 2, Room 2120, 904-620-2769, as soon as possible." Please inform the instructor if
additional accommodations are necessary.
COURSE POLICIES:
●
Academic Integrity: Academic misconduct is defined as cheating or plagiarism and will result in a
grade of zero for that quiz or assignment. Each assignment is expected to be the student’s own original work.
●
Attendance: Research shows that class attendance is directly related to academic achievement. (not
applicable to on-line classes)
●
Course Completion: A grade of Incomplete is reserved for the student who, for documented reasons,
can not complete the course yet has satisfactorily (C or better) completed 60% or more of the total course
assignments. No extra credit can be earned and no substitution of assignments other than those assigned will be
made.
●
Quizzes: Each quiz will consist of 50 multiple choice questions worth 2 points each; there are 5 quizzes
for a total of 500 points. Students are responsible for material from text, assigned readings, and from the Power
Point slide presentation. The 5 quizzes will be taken on computer using Blackboard. Each quiz is allotted 45
minutes to complete. Blackboard allows students to go over the allotted time but makes note of the extra time
used. Points will be deducted for extra minutes over the 45 minutes allowed.
●
Make-up Quizzes: Absolutely No make-up quizzes are permissible except for documented medical
or other emergencies, such as a doctor’s note, police accident report, etc. Notification of the instructor by e-mail
within 24 hours before or after the quiz is required to be eligible for a make-up quiz. All make-up quizzes will
be taken after Quiz #5/Final. If a student fails to have a documented excuse, or fails to contact the instructor by
e-mail within 24 hours, or fails to make-up the quiz on the final class period, a grade of zero will be recorded
for the quiz.
●
Assignments: All assignments must be typed except those involving completion of forms. Forms must
be legibly and neatly written in ink. Assignments received after the due date will be penalized by 20% of the
possible points. Detailed instructions for all assignments are provided in the text of the assignments.. Students
are responsible for all information provided both on line and on the instruction sheets. Points will be deducted
for not following instructions.
ASSIGNMENT 1:
Tufts Nutrition Navigator Essay- The objective of the Tufts Nutrition Navigator Essay is to evaluate two web sites, one
among the best and one not recommended. Completion will require going to http://navigator.tufts.edu/general and
selecting one from Among the Best and one from the Not Recommended list. Then you will write a 3 page single
spaced word processed essay. In the first two pages, you will describe why each web site got the rating they got.
In the last page, you will compare them including why the public should choose the better site over the not
recommended site.
You will hand in the assignment electronically by left clicking here and clicking on Browse on the next page to attach your
word document. Do not attach to e-mail. This assignment can only be graded if you turn in the assignment
electronically following these instructions.
ASSIGNMENT 2: Diet Self-Study Project:
See the assignment section. Submit in the assignment section.
ASSIGNMENT 3:
Group Discussion (Discussion Board Forums)
Forums are set up for you in the Discussion Board that you need to participate in. Each student must participate
in two discussions each forum and respond to two participants. Quality of the discussions and responses are
graded. Best way to participate is to stick to the scientific facts and refrain from personal opinions.
REQUIREMENTS/EVALUATION METHODS:
Assignments and Grading:
The course grade is based upon the following:




5 Quizzes (100 points each)
Tufts navigator assignment
Diet Self-Study Project “Do It”
Group discussions
TOTAL
Grading Scale:
A
B
C
D
F
90-100%
80-89.9%
70-79.9%
60-69.9%
59.9% or below
100 points
150 points
200 points
50 points
500 points
HUN 2201 Basic Principles of Human Nutrition (Fall 2005)
COURSE SCHEDULE
This course schedule is prepared as a guide for you to plan your reading and studying. It will help you to keep up with the materials
and knowledge as the semester progresses. Do not leave studying for exam night. You will absorb more if you study
regularly. Please note that not all quizzes will be on Mondays.
OBJECTIVES
DAY
8/29
8/29
9/5
9/11
9/18
TOPIC(S)
Course Intro/Review of Syllabus/Blackboard introductions
www.bodyforlife.com: Examples of life changing nutrition
The Science of Nutrition
Nutrient & Dietary Guides
Carbohydrates
9/25
Quiz #1: Nutrient & Dietary Guides and Carbohydrates
10/2
10/2
10/9
10/16
Introduction to the Diet Self-Study Project
Protein
Lipids
Quiz #2: Protein and Lipids
5.
1. – 2.
1. – 2.
10/23
10/30
10/30
10/30
11/6
Digestion/Absorption/Transport
Metabolism
Energy Balance/Calorie Control
Weight Control
Quiz #3: Digestion/Absorption/Transport, Metabolism,
Calorie Control, Weight Control.
2.
2.
3.
3.
READINGS
DUE (for Points)
1. – 6.
6.
4.
1. - 2.
Chap. 1
Chap. 2
Chap. 4
Chap. 1, 2 and 4
Quiz #1
Chap. 6
Chap. 5
Chap. 5-6
Quiz #2
Chap. 3
Chap. 3
Chap. 9-10
Chap. 9-10
Chap. 3, 9-10
Quiz #3
Work independently on the Diet Self-Study Project
11/13
11/13
11/20
11/20
Water Soluble Vitamins
Fat Soluble Vitamins
Major Minerals and Water
Trace Minerals Tufts Navigator Assignment DUE
1. - 2.
1. – 2.
1. - 2.
1. - 2.
Chap. 7
Chap. 7
Chap. 8
Chap. 8
Tufts Assignment
11/27
Quiz #4: Vitamins, Minerals, and Water
Work independently on Diet Self-Study Project
Nutrition and Health: Diet Self-Study Project DUE
Chap. 7-8
Chap. 7-8
Quiz #4
5.
Chap. 11
Diet Self-Study Project
12/4
12/11
Review for Quiz #5/Final
Study independently for Quiz #5/Final
Quiz #5/Final:
Chap. 1-11
Quiz #5/Final