HND 101 - Personal Nutrition
Summer 2014, 1:20-2:50pm Tue/Thu
Quigley Hall room 208
Instructor: James Cain
Email: cain@siu.edu (put “HND 101” in the subject line)
Office Hours: by appointment only
Introduction:
This course is an introduction to very basic nutrition principles, but the information
provided can positively affect your health. It integrates nutrition and promotion of health
through prevention of disease. The information provided is done so in a way so that you
can use it. This means you will be expected to be able to apply information on exams and
quizzes. The information presented in this course is based on science.
Course Objectives:
Students will be able to:
1. Apply basic nutritional knowledge to understanding of nutritional implications of
chronic diseases.
2. Describe major influences of nutrition and growth on health throughout life.
3. Describe the major influences of culture, gender, ethnicity, social environment and
lifestyle on nutrition and health.
4. Use diet principles to assess personal food choices.
5. Evaluate controversial topics related to food and nutrition
CADE knowledge and skills for entry-level dietitian education programs met by this course:
Graduates will have knowledge of:
a. Environmental issues related to food
b. Role of food in promotion of a healthy lifestyle
c. Promotion of pleasurable eating
d. Health promotion & disease prevention theories & guidelines
e. Influence of socioeconomic, cultural, & psychological factors on food & nutrition
behavior
f. Dietary supplements
Graduates will have demonstrated ability to:
g. Use current information technologies
Course Textbook:
Personal Nutrition, 8th edition by Boyle and Long: Brooks Cole, 2013.
Course Schedule:
Tuesday
Thursday
Tuesday
Thursday
Tuesday
10-Jun
12-Jun
17-Jun
19-Jun
24-Jun
Thursday
Tuesday
Thursday
Tuesday
Thursday
26-Jun
1-Jul
3-Jul
8-Jul
10-Jul
Tuesday
Thursday
Tuesday
Thursday
Tuesday
Friday
15-Jul
17-Jul
22-Jul
24-Jul
29-Jul
1-Aug
Welcome, review syllabus; Understanding nutrition and healthy diets
Carbohydrates
Lipids
Protein and amino acids
Exam 1 (50 minutes)
After exam: Fluids and beverages
Vitamins
Minerals
Popular diets and weight management
Sports nutrition
Exam 2 (50 minutes)
After exam: Nutrition over the life cycle (pregnancy and infants)
Nutrition over the life cycle (aging and longevity)
Diets in health and disease
No class
TBA
Food Safety, Organic, and Genetically-engineered foods
'Final Exam' — Exam 3 (10:00-11:50 am)
Chapter 1, 2
Chapter 4
Chapter 5
Chapter 6
Chapter 9
Chapter 7
Chapter 8
Chapter 10
Chapter 11
Chapter 12
Chapter 12
—
—
—
Chapter 13
This schedule is tentative and is subject to change. Changes will be announced in class and/or posted on
Desire2Learn (https://online.siu.edu/).
Evaluation:
Exams:
• There will be three exams worth 50 points each.
• The exam format is mostly objective (e.g., multiple choice, true/false, etc.). You may
need to solve simple math problems. A calculator would not be necessary.
• Students who arrive after the first exam is turned in will not be allowed to take the exam.
• Students must provide Dawg Tag numbers on exam for identification.
• Make-up exam will only be offered for university-approved absences.
Grading: Grading scale: A = 150-135 points (100-90%), B = 134 - 120 points (89-80%), C = 120 - 105
points (79-70%), D = 104 - 90 points (69-60%), F < 90 points (< 59%).
Exam Grades:
• Posting Grades: All exam scores will be posted on Desire2Learn
(https://online.siu.edu/). Keep track of your grades. Check your exam scores as they
are posted (usually within 24-48 hours of an exam). If you believe your posted
grade is incorrect, contact the instructor immediately! Exam scores cannot be
challenged after one week of its posting.
•
Please DO NOT ask the instructor for grades by phone or email.
Course Policies:
1. PLEASE TURN OFF CELL PHONES BEFORE CLASS BEGINS!
2. Classroom Conduct: Talking or “chatting” with people during lectures invariably
disrupts others students, particularly those with hearing impairments, and will not
be acceptable behavior in this class. Physical abuse or safety threats, theft, property
damage, disruptive, lewd or obscene conduct, or other classroom misconduct will be
reported to Student Judicial Affairs.
3. Attendance Policy: Attendance is not requires, but is highly recommended for
successful completion of the course. The instructor will not provide lecture notes or
materials missed due to unapproved absences.
4. CADE Requirements: Since this course is part of the SIUC CADE-accredited DPD
curriculum, all assignments/exams for inclusion in your portfolio must be submitted
in order to earn a grade of C or better for the course. If a student earns a grade of
less than a C on any of the portfolio-related assignments, his/her file will be flagged.
Students may be required to register for 1 credit of independent study if more than
one portfolio assignment has a grade of lower than a C (to make up the grade).
NOTE: Grades on later attempts for the assignments/exams do not replace the first
grade earned.
5. Academic Dishonesty: Consciously taking from another without attributing credit to
that person can ruin your reputation and your career. In this course, academic
dishonesty will earn you an F and will be reported to your Dean and the Vice
Chancellor of Student Affairs. Following are examples of academic dishonesty 1:
• Completing exams and assignments for another student
• Copying (with or without another person’s knowledge and claiming it as
one’s own work)
• Obtaining a copy of a test before it is given
• Working with other students on an assignment/quiz when not expressly told
to do so
• Cheating, which is intentionally using unauthorized material, information, or
study aids in any work submitted for credit
• Facilitation, which is knowingly helping someone else do any of the above
6. ADA Special Accommodation Statement: In keeping with the goal of the
implementation of the Americans with Disabilities Act, all students for whom the act
applies should notify the instructor no later than the second session of the course so
arrangements can be made for accommodations to meet your educational needs
and maximize learning.