ESS-3 Nutrition for Health
Instructor: Prof. Art Gilbert
Office: RecCen 2116
Office Hours: M & T, 3:30-4:30, &, T 11:00-12:00
Quarter, Fall - 2012
E-mail: gilbert@essr.ucsb.edu
Required Texts: NUTRITION FOR HEALTH WORKBOOK* (AVAILABLE AT IV
BOOKSTORE) & Healthful Food Choices 3rd ED. (Available through class TA's)
COURSE DISCRIPTION: An examination of the interdependent relationships between diet health and
disease. Basic nutrition principles, food selection, proper diet, and lifetime health habits are emphasized.
CLASS OBJECTIVES: This class is designed to provide the student with the basic knowledge concerning
nutrition and healthful food choices. By the conclusion of the quarter students will have the knowledge to:
1.
2.
3.
4.
5.
Understand the six classes of nutrients and how they function in the body.
Recognize the ramifications of poor food choices.
Know how to distinguish between a better or worse food choice.
Understand the effect that lifestyle has on health and longevity.
Recognize the importance and impact that nutrition has on health.
STUDENT RESPONSIBILITIES:
1.
2.
3.
4.
5.
Attend all classes.
Read the assigned texts.
Have the Nutrition For Health Workbook in class for notes.
Hand in RFC's during class as assigned.*
Complete a midterm and final exam at the assigned times and dates.*
* Exceptions will only be made on a individual basis. Reasonable excuses for exceptions could include
(but are not limited to): Illness, university sponsored activities, family or personal emergencies (all
require documentation).
GRADING:
MIDTERM
FINAL
RFC’s
TOTAL
= 50 points (50 questions T/F & MC)
= 50 points (50 questions T/F & MC)
= 50 points (25 of 27 count @ 2 points each)
= 150 points
Grades will be assigned based upon a class curve, created after all point options have been completed by all
students (after the final exam).
FINAL EXAM: MONDAY 12/10 9:30-10:30 Lotte Lehman Hall
BRING A SMALL SCANTRON (small Form 882-E)
RFC’s
See the inside front cover of the Nutrition for Health Workbook
50 points of your grade will be based on turning in the appropriate Ready
For Class (RFC) assignment on the day assigned. PHOTO COPIES ARE NOT ALLOWED.
There is a total of twenty seven (27) RFC's, but only 25 will count towards the curve.
Therefore, you may miss two assignments (RFC’s) without affecting your grade. However,
if you turn in all 27 RFC's as assigned you will receive four (4) bonus points. Therefore
it is to your benefit to attend all classes and hand in all RFC's as assigned. IF YOU ARE
CAUGHT HANDING IN AN RFC FOR A FRIEND, YOU WILL FAIL THIS COURSE. IF YOUR
FRIEND
DOES NOT WANT TO ATTEND CLASS, THEY MISS THE POINTS. DON’T JEOPARDIZE YOUR
GRADE!
Additionally there will be two (2) other extra credit opportunities available this
quarter. Those opportunities will be announced in class.
RFC’S START ON WEDESDAY 10/3 ---- RFC’S WILL ONLY BE
ACCEPTED IN CLASS ON THE APPROPRIATE DATE (LISTED BELOW).
CLASS SCHEDULE:
DATE
9/28
10/1
10/3
10/5
10/8
10/10
10/12
10/15
10/17
10/19
10/22
10/24
10/26
10/29
10/31
11/2
DATE
11/5
11/7
11/9
11/14
11/14
11/16
11/19
SUBJECT
RFC
Introduction & Overview
Carbohydrates
Classification, Typical consumption, &
Homeostatic control of blood glucose
Carbohydrates
Fiber, effects, types & sources
Carbohydrates
Sugar, effects, problem, sources
CARB’S & Lipids
Carb recommendations. Oils & fats
Classifications, body & dietary types
Lipids & Heart Disease
Cardiovascular Disease risk factors
Lipids & Heart Disease
Cardiovascular Disease risk factors con't
Lipids
Effects, sources, recommendations
Proteins & Amino Acids
Classifications & sources
Proteins & Amino Acids
Problems with over and under supply
Proteins & Amino Acids
Recommendations for sources & amounts
Fat Soluble Vitamins (A,D,E,K)
RDA’s, sources, deficiency & Toxicity
Water Soluble Vit’s. (B’s & C)
RDA’s, sources, deficiency & Toxicity
Water Soluble (B’s & C)
RDA’s, sources, deficiency & Toxicity
Water (Fluids & Body Water)
Function, necessity, sources, balance
MIDTERM
READINGS
Chapt. 1 WORKBOOK
Chapt. 2 WORKBOOK
#1
Chapt. 2 WORKBOOK
#2
Chapt. 2 WORKBOOK
#3
Chapt. 3 WORKBOOK
#4
Chapt. 3 WORKBOOK
#5
Chapt. 3 WORKBOOK
#6
Chapt. 3 WORKBOOK
#7
Chapt. 4 WORKBOOK
#8
Chapt. 4 WORKBOOK
#9
Chapt. 4 WORKBOOK
#10
Chapt. 5 WORKBOOK
#11
Chapt. 5 WORKBOOK
#12
Chapt. 5 WORKBOOK
#13
Chapt. 6 WORKBOOK
SCANTRON (small form 882-E)
SUBJECT
Minerals (Elements)
Macro & Micro, Electrolytes (sodium)
Minerals
Bone minerals, (Calcium)
Minerals
Trace Elements (iron, iodine, fluoride)
Digestion & Absorption
Process, actions, & sites
Food Sources & Selections
Individual groups, best selections
Food Sources & Selections
Individual groups, best selections
Food Sources & Selections
RFC
READINGS
#14
Chapt. 7 WORKBOOK
#15
Chapt. 7 WORKBOOK
#16 & 17
Chapt. 7 WORKBOOK
#18
Chapt. 8 WORKBOOK
#19
Chapt. 9 WORKBOOK &
Hlful Fd Cho Chap 1&2
Chapt. 9 WORKBOOK &
Hlful Fd Cho Chap 1&2
Chapt. 9 WORKBOOK &
#20
11/26
11/28
11/30
12/3
12/5
12/7
Individual groups, best selections
Eating For Health, Fast Foods
Making better food choices
Eating For Health, Fast Foods
Fast Foods, problems & concerns
Metabolism, Energy Demands
Caloric balancing, energy expenditure
Metabolism, Weight Control
Energy balance, input vs. output
Exercise, & Health
Benefits & motivation
Caffeine, Alcohol, & Summary
Effects and problems, what’s it all mean
#21
#22
#23 & 24
Hlful Fd Cho Chap 1&2
Chpt10 WORKBOOK &
Hlful Fd Cho Chap 3&4
Chpt10 WORKBOOK &
Hlful Fd Cho Chap 3&4
Chapt. 11 WORKBOOK
#25
Chapt. 11 WORKBOOK
#26
Chapt. 12 WORKBOOK
#27
Chapt. 13 WORKBOOK