Department of Interdisciplinary
Studies
Scientific Principles of Nutrition
DENH1220
Course Description
Scientific Principles of Nutrition outlines the relationship of diet, lifestyle, and the prevention of
disease. An overview of the digestion, absorption, and metabolism of protein, carbohydrates, fat,
vitamins, and minerals is provided. Nutrition needs at various stages of the lifespan are stressed.
Applying the science of nutrition to your life including needs for fitness and physical activity,
evaluating nutrition claims, food labeling, and other consumer concerns are emphasized.
Credits/Modes of Instruction
This is a 3 credit undergraduate course, in lecture format that relies on regular activities,
assignments, and completion of weekly topics.
Pre/Co requisites
Successful high school completion of Dynamics of Health Care in Society
Instructor
The instructor will be a Rutgers SHRP faculty (or adjunct) member.
Course Goals and Objectives
Goals
The goal of this course is to provide the student with the basic knowledge of the science of nutrition
and its application in health and the prevention of disease.
Objectives
The objectives of this course will be met via class lecture/presentations, required readings,
assignments, group discussions, and reports.
1. Students will demonstrate an understanding of the relationship of a healthy lifestyle in
the prevention of disease.
2. Students will be able to determine nutrient needs and plan a healthy diet for individuals
at various stages of life.
3. Students will be able to describe key roles of protein, carbohydrate, fat and key vitamins
and minerals.
4. Students will be able to apply the science of nutrition to interpret nutrition claims.
5. Students will be able to apply science of nutrition to interpret consumer concerns.
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Course Requirements
Requirements for Completion
Attendance at all class sessions will be necessary to keep up with the course. Understanding
Nutrition is the required text. Readings will be assigned each week. Projects include weekly
review questions, workbook worksheets, case studies, reports, and group projects/discussions. A
midterm and final exam will be based on class content and assigned readings.
Requirements
Weight
Assignments or Quizzes
20%
Attendance/Participation/Group Discussion
15%
Clinical Practicum
25%
Unit Tests
20%
Final Examination
20%
Total
100%
Evaluation and Grading
Grade Determination
The minimum level of satisfactory performance in this course is a ‘C’ or better. To receive a ‘C’ or
better, students must first complete ALL course requirements specified above, including meeting
the minimum attendance expectation.
Upon successful completion of the course with a final high school grade of a “C” the student
will be eligible to take the Rutgers, School of Health Related Professions Health Science
Careers standardized exam to determine college credit.
High school students must attain a C (74) or better on the Scientific Principals of Nutrition
standardized exam to earn college credits.
Scientific Principals of Nutrition - 100% Rutgers, SHRP standardized exam grade = Rutgers,
SHRP grade listed on transcript.
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Health Science Careers Program
Grading System
Weighted
Average of All
Requirements
Final
Letter
Grade
94-100
A
90-93
A-
87-89
B+
84-86
B
80-83
B-
77-79
C+
74-76
C
70-73
C-
Unsatisfactory Performance/Progress
Unsatisfactory performance which may include late assignments, failing grades, and/or attendance
or progress problems will be discussed individually on an as needed basis.
Honor Code and Academic Integrity
(Refer to your Rutgers, SHRP Student Handbook at
http://shrp.rutgers.edu/current_students/handbook.pdf)
The faculty of Rutgers, School of Health Related Professions believes that students must observe
and support high standards of honesty and integrity. For this reason, all students in this course are
expected to abide by the School's Honor Code and uphold its Code of Academic Integrity. As
described in detail in your Student Handbook, violations of the Code of Academic Integrity include
cheating, plagiarism, fabrication and/or academic misconduct. All such violations will be
considered with gravest concern and may be punishable with sanctions as severe as suspension or
dismissal. If you have not previously affirmed the School's Honor Code (either in writing or
electronically), you must submit a signed and dated copy of the Honor Code to the instructor by the
end of the first week of the semester. The Honor Code form is provided in the current Rutgers,
SHRP Student Handbook.
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General Learning Resources
Required Textbook(s)
Whitney, E., Rolfes, S. Understanding Nutrition, 13th edition. Belmont: Wadsworth Publishing
Co. 2013.
Textbook ISBN-10: 1-133-58752-6
Textbook ISBN-13: 978-1-133-58752-1
Course Units/Schedule
Note: this schedule is a plan only, subject to change by the instructor as deemed necessary to
achieve the course goals. Whenever possible, you will be notified in advance of any changes,
especially those affecting course requirements or grading.
Unit
Topical Outline
Activities/Assignments
Unit 1
Overview of Nutrition
Text Chapter 1
Review questions (text)
Unit 2
Highlight: Nutrition
Information and
Misinformation--On the Net
and in the News
Planning a Healthy Diet.
Highlight: Vegetarian Diets.
Review questions (text)
Evaluation
In-class participation
Review assignment:
Text Chapter 2
In-class participation
Homework completion
Homework:
Unit 3
Digestion, Absorption, and
Transport.
Text Chapter 3
In-class participation
Review questions (text)
Highlight: Common
Digestive Problems.
Unit 4
The Carbohydrates: Sugars,
Starches, and Fibers.
Homework completion
Homework:
Text Chapter 4
In-class participation
Review questions (text)
Highlight: Carbs, Calories,
and Controversies.
Unit test/quiz
Unit 5
The Lipids: Triglycerides,
Phospholipids, and Sterols.
Highlight: High-Fat Foods-Friend or Foe?
Homework completion
Homework
Review units
Test/quiz
Text Chapter 5
In-class participation
Review questions (text)
Homework completion
Homework
4
Unit 6
Unit 7
Unit 8
Protein: Amino Acids.
Text Chapter 6
Quiz
Highlight: Nutritional
Genomics.
Review questions (text)
In-class participation
Homework:
Text Chapter 7
Homework completion
In-class participation
Review questions (text)
Homework completion
Metabolism:
Transformations and
Interactions.
Highlight: Alcohol and
Nutrition.
Energy Balance and Body
Composition.
Homework:
Text Chapter 8
In-class participation
Review questions (text)
Highlight: Eating Disorders.
Unit 9
Weight Management:
Overweight, Obesity, and
Underweight.
Homework completion
Homework:
Text Chapter 9
In-class participation
Review questions (text)
Homework completion
Unit 10
Highlight: The Latest and
Greatest Weight-Loss Diet-Again.
The Water-Soluble
Vitamins: B Vitamins and
Vitamin C.
Homework:
Text Chapter 10
In-class participation
Review questions (text)
Homework completion
Unit 11
Highlight: Vitamin and
Mineral Supplements.
Unit Test
The Fat-Soluble Vitamins:
A, D, E, and K.
Homework:
Review units
Text Chapter 11
Test
In-class participation
Review questions (text)
Unit 12
Highlight: Antioxidant
Nutrients in Disease
Prevention.
Water and the Major
Minerals.
Homework completion
Homework:
Text Chapter 12
In-class participation
Review questions (text)
Unit 13
Highlight: Osteoporosis and
Calcium
Homework completion
Homework:
The Trace Minerals.
Text Chapter 13
In-class participation
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Highlight: Phytochemicals
and Functional Foods.
Unit 14
Fitness: Physical Activity,
Nutrients, and Body
Adaptations.
Review questions (text)
Homework completion
Homework
Text Chapter 14
In-class participation
Review questions (text)
Homework completion
Highlight: Supplements as
Ergogenic Aids.
FINAL EXAM
Homework
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