Health Education 335-02_2011F
NUTRITION
Fall 2011
INSTRUCTOR:
Philip A. Gapinski, Ph.D. CHES, Assistant Professor
PHONE:
(985) 395-2547
E-MAIL:gapinskipa@longwood.edu
OFFICE: Willett 115
OFFICE HOURS: MWF: 10-10:50 AM and TTH 12:30-2:00 PM
CLASS LOCATION: Tuesday & Thursday 2-3:15 PM, Willett 203
COURSE DESCRIPTION: This course examines the principles of normal human nutrition
applied to various stages in life especially as they relate to disease prevention, fitness, and weight
control. Factors that influence human nutrition needs and eating patterns are also covered.
3 credit hours. Prerequisites: BIO206
TEXTBOOK AND MATERIALS:
Sizer, Francis, & Whitney, Ellie. (2011). Nutrition concepts and controversies (12 Ed.). New
York: Thomson Wadsworth Publishing Co. ISBN-10: 0-538-73494-9
Diet Analysis + 10.0. (This an online access code that may be purchased seperately)
COURSE OBJECTIVES At the conclusion of the course students will be able to:
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discuss methods used to obtain nutritional information
discuss the factors that influence an individual’s eating behavior
define nutrition
differentiate between essential and nonessential nutrients
describe the processes of ingestion, digestion, absorption, transportation, utilization and
excretion
list the procedures used in evaluating nutritional status
explain the Food Guide Pyramid as a guide to daily food choices
compare and contrast the Food Exchange lists and Food Group Plans in terms of
providing sufficient nutrients
define the Recommended Dietary Allowances and explain why individuals vary in their
RDA’s
list the nutritional recommendations for Americans
differentiate between the carbohydrates and list the functions and sources of
carbohydrate in the diet
differentiate between the lipids and identify sources of lipids in the diet and their
function
discuss the functions of cholesterol in the body
distinguish between essential and nonessential amino acids
list the functions of protein and its sources in the diet
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distinguish between high and low quality protein and sources of each
describe the types of vegetarians
list the vitamins and classify them according to their solubility
list the major functions of each of the vitamins and their sources
list the major functions of essential minerals and their sources
list and describe the functions of water in the body
discuss the health problems that are a result of nutritional status
describe the role of diet and exercise in disease prevention
define energy balance
list the energy sources for the body and state the fuel value
define basal metabolism and discuss factors that influence it
describe the beneficial effects of exercise and its effect on basal metabolism
classify a person as overweight, obese, underweight, or of desirable body weight
list methods used to determine body fat composition
define and calculate Body Mass Index
discuss the role of exercise in attempting to change body composition
list and discuss factors that affect body weight
describe the benefits and hazards of various weight loss methods
differentiate between anorexia, bulimia and compulsive eating disorder
describe the nutritional needs of selected populations (i.e., athletes’ children)
list ergogenic aids and drugs that might be of use as well as those that are harmful
describe ways in which technology has influenced the food supply
compare and contrast food preservation methods in terms of nutritional value
maintained
define intentional food additives and discuss their advantages and disadvantages
discuss the purpose of the GRAS list
list common causes of food poisoning and how each can be prevented
discuss the principal nutrition problems of young and middle-aged adults and their
causes
compare and contrast nutrition problems experienced by women with those experienced
by men
discuss the role of nutrition as a determinant of the length and quality of life
describe how to identify food faddism and nutritional quackery
describe the problems of self-prescribed nutritional supplementation
discuss why nutritional recommendations change with time
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Course Requirements
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Three In-Class Group Discussions: As defined for each the class sessions 60 points
Two Applications of Diet Analysis +10 (to be identified)
40 points
Assignment #1 Diet Analyses (Required): Individual 3-day Diet Analysis 100 points
Assignment #2: A choice of one of the following three:
100 points
a. Micronutrient Presentation (limited to the first 10)
– Information is presented using a PowerPoint presentation with brochure
b. Research Paper Related to a Controversial Topic
c. Create a 7-day diet for a Special Population.
Information on each and grading rubrics will be provided.
4.
16 - 10 pt. Online Quizzes & 2 in-class Pop Quizzes (2 lowest scores dropped) 160 pts.
5.
Exams:
Exam #1 – 9/20/11
100 points
Online Exam #2 – 11/6/11
100 points
Final Exam – 12/5/11
140 points
TOTAL POINTS
800 points.
Grading: Your grade will be based on five course requirements: diet analyses papers and inclass assignments, sixteen online/two in-class pop quizzes and three exams. Each course
requirement category is worth between .5-50% of the final grade.
All assigned work is due at 11:55 PM on the date it is due. No late work will be accepted without
it significantly affecting the grading, unless prior arrangements are made with the instructor.
Grading Scale
Between
97
93
90
87
83
80
77
73
70
67
63
60
<
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%
100
96
92
89
86
82
79
76
72
69
66
62
60
Pts
776
744
720
696
746
640
616
657
560
603
504
480
< 480
3
Grade
A+
A
AB+
B
BC+
C
CD+
D
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Quizzes and Exams (500 points): Testing throughout the semester will involve various
formats. The eighteen Online /In Class Pop Chapter Quizzes will True False. All Online
Quizzes must be completed on before the date they are assigned. These dates are printed in this
syllabus calendar and in Blackboard Course Documents folder that the Quiz is located. The three
scheduled Exams will combine all formats. No make-up exams will be given unless the absence
is university approved and arrangements are made beforehand.
Assignments (200 points): There will be three in-class discussions based on a review of
professional nutrition articles and two Diet Analysis +10 assignments throughout the semester.
See the Course Calendar for scheduled dates. Additional guidelines are posted on Blackboard.
Diet Analysis +10 will be used twice to apply information reviewed in the class.
In addition, there will be two major assignments: Assignment #1: Three-day Diet
Entry/Analyses (100 points.) is required, Assignment #2 (100 points) is a choice of three
options: a. Micronutrient Presentation, b. Controversial Nutritional Topic or c. Create a
Seven-Day Diet for a Special Population.
Assignment #1: Three-day Diet Analyses (Required 100 points): is required of all students.
You will record your total food and liquid intake for three consecutive days. Using Diet Analysis
+ 10.0, four analyses will be completed – macronutrient and micronutrient intakes, DRI and
Energy Intake/Output and My Pyramid portion sizes. Your findings will be summarized in a
short paper with analyses attachments. See Blackboard for additional explanations of this and
other assignments.
Choice Assignment #2a: Micronutrient Presentation (100 points): stresses presentation skills
that review one selected micronutrient. The presenter will develop a ten minute presentation
using a Microsoft PowerPoint slide presentation, Publisher designed brochure and if available
props to educate an identified population about the micronutrient. The presentation is completed
in front of the class during class time. The presentations will be the only time the content is
reviewed in class.
Choice Assignment #2b: Research Paper on a Controversial Nutritional Topic (100 points)
is one of two papers that are used to apply nutritional concepts in a culminating paper. You will
select from one of the controversies identified in the text or your own that is approved by the
professor. To complete this research paper you will identify a minimum of five professional
sources that represent the side favorable and five opposed to the recommended nutritional
practice. In the paper you will summarize background information related to the controversy and
conclude my stating your stand on the controversy supported by the literature. Additional
instructions will be available for this assignment on Blackboard.
Choice Assignment #2c: Create a Seven-Day Diet for a Special Population (100 points):
This is the second of two diet analyses. You will apply all previous nutritional information and
research skills to create your own diet for a Special Population Diet. Depending on your field of
study, the special population you address may be adult, youth, athlete, older adult, etc. In this
paper you will identify the demographic characteristics of the group (e.g., average age, weight,
BMI, special nutritional considerations). Then create a one-week “ideal” exercise and nutritional
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plan (list all foods per meal for all 7 days) that addresses all five dietary principles (Sizer &
Whitney, p.8 & 9) and meets the Dietary Guidelines requirements for the identified group. The
analysis of our food selections will be confirmed by submitting a dietary analysis using the Diet
Analysis+ 10.0.
All written assignments are to be completed using Microsoft Word, PowerPoint Publisher or .pdf
used for Diet Analysis+ 10.0.
Assignments are to be submitted electronically using Blackboard Assignments option on or
before the scheduled deadline. Late work will not be accepted for any reason other than
documented personal illness or loss or technical problems documented within Blackboard.
Assignments must follow APA style and format. See the related PowerPoint presentation on
APA contained in the Assignments folder.
Each submitted assignments should use the prefix: HLTH335_LastNameFirst Initial_
Assignment Number (Example: GapinskiP_Assign1).
Grading will use a rubric provided in the directions for completing the assignment. All grades
with instructor comments will be posted within the Blackboard’s My Grades option.
Extra Credit (2-10 point opportunities): During the semester, each student will be given the
opportunity to complete two extra credit activities. For example, if your are a PHETE major you
will be given the option of attending and completing a reflection paper for attending the PHETE
sponsored workshop or specified sessions at the annual VAPHERD Conference. All extra credit
options will be advertised in Blackboard Announcements. Points attained as a result of these
opportunities will be added to the accumulated points in My Grades.
Attendance Policy: Students are expected to attend every class meeting during the semester.
Missing classes will result in poorer grades. Should the need arise for a student to be absent from
class the student is responsible for the material covered in class as well as any assignments due
on the day he/she was absent and on subsequent class meetings.
Student grades will be lowered one letter grade if four unexcused absences occur. If 25% of the
scheduled classes have been missed for excused or unexcused absences during the entire course
an “F” will be given. Unless prior arrangements are made with the instructor, regardless of the
reason class was missed, work that is not turned in on the due date assigned will not receive any
credit.
CLASSROOM BEHAVIOR/DECORUM: Student behavior that interferes with either the
ability of the instructor to conduct class or the ability of students to benefit from instruction is
not acceptable. Examples include routinely entering class late or leaving class early, use of cell
phones and other electronic devices, repeatedly talking in class without being recognized, talking
while others are speaking, or arguing/commenting in a way that is perceived as crossing civility
lines. The classroom is not a place for children. If children require care, the student is expected to
provide that care in an environment other than the classroom. Violators will be instructed to
leave and must complete an appointment with the instructor to discuss the incident before being
approved to return to class.
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ACADEMIC MISCONDUCT: The academic community relies on a high standard of integrity.
One of the most important aspects of this integrity concerns the just measure of each student's
academic accomplishments, typically evaluated through written examination or submitted work.
It is essential that instructors be assured the work used to evaluate a student's performance is
genuinely his/her own. Cheating on exams, attempting to benefit from the work of another
student, or other behavior that defeats the intent of an exam or assignment is unacceptable.
These offenses include plagiarism, improper acknowledgement of sources, the submission of a
paper or project in more than one course without permission, or failing to complete work as
assigned (e.g., individually). Penalties for academic misconduct are serious and
will result in receiving an F in the course and referral to the Honor Code
Board, if you violate the code.
Special Educational Needs and Accommodations: It is the responsibility of the student to
inform the instructor of any special educational needs and accommodations that may need to be
provided during the first week of class. A student may also be eligible for specialized
educational learning services. Contact Dr. Maggie Butler, Director of the Office for Disability
Services (103 Graham Building. Phone: 395-2391 to register for services.
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Bibliography
Longwood University Books Holdings
Antonio, J., & Stout, J. R. (2002). Supplements for endurance athletes. New York: Human
Kinetics.
Antonio, J., & Stout, J. R. (2002). Supplements for endurance athletes. New York: Human
Kinetics.
Antonio, J., & Stout, J. R. (2002). Supplements for strength-power athletes. Champaign, IL:
Human Kinetics.
BioMed Central Ltd, Sparc, & National Institutes of Health. PubMed Central. (2004). The
international journal of behavioral nutrition and physical activity. London: BioMed
Central.
Cataldo, C. B., DeBruyne, L. K., & Whitney, E. N. (2003). Nutrition and diet therapy:
Principles and practice (6th Ed.). Belmont, CA: Wadsworth/Thomson Learning.
Dietitians Association of Australia, Gale Group, & Dow Jones Reuters Business Interactive
LLC. (2002). Nutrition & dietetics. Deakin, ACT: The Association.
Dunford, M., & American Dietetic Association. Sports, Cardiovascular, and Wellness
Nutritionists Dietetic Practice Group. (2006). Sports nutrition: A practice manual for
professionals (4th Ed.). Chicago, Ill.: American Dietetic Association.
Fisher, E. (1998). Food and health (North American, U.S. Ed.). Milwaukee: Gareth Stevens Pub.
Frissell, S., & Harney, P. (1998). Eating disorders and weight control. Springfield, NJ: Enslow
Publishers.
Goldstein, M. C., & Goldstein, M. A. (2002). Controversies in food and nutrition. Westport,
Conn.: Greenwood Press.
Griffith, H. W., & Griffith, H. W. (1998). Vitamins, herbs, minerals & supplements: The
complete guide (Rev. Ed.). Tucson, Ariz.: Fisher Books.
James, D. (2004) Nutrition and Well-Being A to Z. New York: Macmillan Reference. (2 vols.)
Mayo Clinic, University of California, Los Angeles, & Dole Food Company. (2002).
Encyclopedia of foods: A guide to healthy nutrition. San Diego, Calif.: Academic Press.
Meridian Education Corporation. (2004). Diet and Disease in Modern Society (Full screen
version Ed.). Lawrenceville, NJ: Meridian Education Corp.
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Nestle, M. (2002). Food politics: How the food industry influences nutrition and health.
Berkeley: University of California Press.
Peckenpaugh, N. J. (2003). Nutrition essentials and diet therapy (9th Ed.). Philadelphia; London:
Saunders.
Shils, M. E. (1999). Modern nutrition in health and disease (9th Ed.). Baltimore: Williams &
Wilkins.
Willett, W., Skerrett, P. J., Giovannucci, E. L., & Callahan, M. (2001). Eat, drink, and be
healthy: the Harvard medical school guide to healthy eating. New York: Simon & Schuster
Source.
Databases
Health Reference Center -- Academic. Published by Thomson Gale
http://find.galegroup.com/itx/start.do?prodId=HRCA&userGroupName=viva_lwc_main
PubMed. U.S. Department of Health & Human Services, National Institutes of Health (NIH).
U.S. National Library of Medicine, Bethesda, MD
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?DB=pubmed
Journals (Longwood Holdings = L, Electronic = E)
American Journal of Clinical Nutrition
American Journal of Public Health
Food and Nutrition
Journal of Food Composition and Analysis (E)
Journal of the American College of Nutrition
Journal of the American Dietetic Association
Journal of the American Medical Association
Journal of Nutrition (L)
Journal of Nutrition Education (L)
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New England Journal of Medicine
Nutrition Action Health Letter
Nutrition & Dietetics
Nutrition News
Nutrition Reviews (L)
Nutrition and Food Science
Nutrition Week (L)
Obesity Research
Topics in Clinical Nutrition
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HLTH 335-01: NUTRITION - TENTATIVE CLASS SCHEDULE & REQUIREMENTS (1) – Fall 2011
Week
Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Tuesday & Times 11:00 AM Chapters Reviewed in Class
Thursday
12:15 PM
Introductions and Course Overview,
8/23 & 25/11 Meeting #1
Demonstration of Diet Analysis
+10.0 for Assignment #1
Introduction to Chapter 1
Food Choices and Human Health
8/30 & Meetings #2 & 3
9/1/11
Nutritional Tools – Standards &
9/6 & 8/11 Meetings #4 & 5
Nutritional Guidelines
The Remarkable Body
9/13 & 15/11 Meeting #6
Meeting #7
The Remarkable Body (continued)
Review Chapters 1-3
9/20/11
Meeting #8
Test #1 – In-class
The Carbohydrates: Sugar, Starch,
9/22/11 Meeting #9
Glycogen, and Fiber
Carbohydrates: Diabetes &
9/27/11 Meeting #10
Hypoglycemia
9/29/11 Meeting #11
Week 7
Week 8
Week 9
10/4 & 6/11 Meetings #12 &13
OCTOBER 10 &11, 2011
10/13/11 Meeting #14
10/18 & Meeting #15
20/11 Meeting #16
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Credibility of References related to
the Aspartame Controversy
The Lipids: Fats, Oils,
Phospholipids, and Sterols
Reading/Requirements
Create Homepage with pic.
Intro Quiz– Introduction to Course and
Pre-Test due 8/28/11
Read: Chapter 1, pp. 1-28
Online Quiz #1: Chapter 1 due 9/4/11
Read: Chapter 2, pp. 29-67
Online Quiz # 2: Chapter 2 due 9/11/11
Read: Chapter 3, pp. 68-105
Online Quiz #3: Chapter 3 due 9/18/11
Chapters 1-3
Read: Chapter 4, pp. 106-129
Grade estimates due 9/26/11
Read: Chapter 4, pp. 130-148
Online Quiz #4: Chapter 4 due 10/2/11
In-Class Group Discussion #1: Artificial
Sweeteners vs. Sugar
Read: Chapter 5, pp. 149-159
Online Quiz #5: Chapter 5 due 10/9/11
FALL B R E A K -N O C L A S S E S
The Proteins and Amino Acids
Read: Chapter 6, pp. 160-189
Assignment #1: Three-Day Diet Analyses due
11:55 PM, 10/16/11
The Proteins and Amino Acids
Read: Chapter 6, pp. 189-225
In-class Discussion #2: Reducing & Supplementing
Lipids, Amino Acids & Weight Loss Plans
Online Quiz #6: Chapters 6 due 10/23/11
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HLTH 335-01: NUTRITION - TENTATIVE CLASS SCHEDULE & REQUIREMENTS (2) – Fall 2011
Week
Week 10
Week 11
Week 12
Week 13
Week 14
Tuesday & Times 11:00 AM Chapters Reviewed in Class
Thursday
12:15 PM
The Vitamins (Fat Soluble)
10/25/11 Meeting #17
10/27/11 Meeting #18
The Vitamins (Water Soluble)
11/01/11 Meeting #19
Water and Minerals
11/03/11 Meeting #20
Energy Balance and Body Weight
Review Chapters 4-8
Test #2 - Online
Nutrients, Physical Activity, and the
Body’s Response.
11/6/11
11/8/11 Meeting #21
11/10/11 Meeting #22
Diet and Health (DVD)
11/15 & Meetings #23 &24
17/11
11/22/11 Meeting #25
Life Cycle Nutrition: Mother
Reading/Requirements
Read: Chapter 7, pp. 2126-275
Assignment #2a: Micronutrients Presentations –
Fat Soluble Vitamins due 10/25/11
Water Soluble Vitamins due 10/27/11
Online Quiz #7: Chapter 7 due 10/30/11
Read: Chapter 8, pp. 276-283
Assignment #2a Micronutrients Presentations –
Water & Minerals due 11/1/11
Read: Chapter 9, pp. 324-369
Online Quizzes #8 & 9: Chapters 8 & 9 due 11/6/11
Online Test #2 - Chapters 4-8 due 11/6/11
Read: Chapter 10, pp. 371-406
Read: Chapter 11, pp. 407-444
Assignments #2b. or c. Due: Research Paper and
Special Populations Diet due 11/13/11
Online Quiz #10: Chapters 10 due 11/13/11
Read: Chapter 13, pp. 490-530
Online Quiz #11: Chapters 11 due 11/20/11
Life Cycle Nutrition: Infant
Online Quiz #12: Chapter 13 due 11/27/11
Week 15
11/29 & Meeting #26
12/1/11 Meeting #27
Not to be
Reviewed in
Class
FINAL EXAM
Willett 203
12/05/11
3-5:30 PM
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Child, Teen and
Older Adult
Food Technology and Hunger and
the Global Environment
Read: Chapter 14, pp. 531-572
In-class Discussion #3: Diet & Health, Age-related
Nutrient Needs
Online Quiz #13: Chapter 14 due 12/4/11
Read: Chapters 12, 445-489 and
Chapter 15, pp. 573-596
Online Quizzes #14 & 15: Chapters 12&15 due 12/4/11
Chapters 9-15. Students having 3 examinations in one day should scheduled to take one during the makeup period,
December 5, 2011, 3-5:30 PM, 2011 or December 7, 2011, 3:00 – 5:30 PM
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