CITA 4305-060
M. VELÁZQUEZ, PH.D. SPRING 2006
UNIVERSITY OF PUERTO RICO
MAYAGÜEZ CAMPUS
COLLEGE OF AGRICULTURAL SCIENCES
FOOD SCIENCE AND TECHNOLOGY PROGRAM (CITA)
CITA 4305-060
NUTRITION AND FOOD TECHNOLOGY
NUTRICIÓN Y TECNOLOGÍA DE ALIMENTOS
LWV 12:55 – 1:45 PM
PIÑERO (P 212)
PROFESSOR: DR. VELÁZQUEZ
Credit Hours:
3
Contact Hours:
3 lecture hours weekly
Prerequisites:
QUIM 3002 and BIOL 3022 or BIOL 3052 or BIOL 4015
Course Description:
Study of the basic concepts of nutrition, nutritional components of foods and the
function of the nutrients in the human body. Analysis of the effect of technology
in the nutritional value of foods. Introduction of the role of biotechnology in
product development.
Estudio de los conceptos básicos de nutrición, la composición nutricional de los
alimentos y la función de los nutrientes en el cuerpo humano. Análisis del efecto
de la tecnología en el valor nutricional de los alimentos. Introducción al rol de la
biotecnología en el desarrollo y producción de productos nuevos.
Textbook:
Textbook:
Authors:
Edition:
Publisher:
Understanding Nutrition (REQUIRED)
Eleanor Noss Whitney & Sharon Rady Rolfes
2005 Tenth (10th) Edition
Thomson Wadsworth Group
Additional Material:
Textbook:
Nutrition: Concepts and Controversies (OPTIONAL)
Authors:
Frances Sizer & Eleanor (Ellie) Noss Whitney
Edition:
2006 Tenth (10th) Edition
Publisher:
Thomson Wadsworth Group
PAGE 1 OF 5
CITA 4305-060
M. VELÁZQUEZ, PH.D. SPRING 2006
Course Objectives:
1. Students will be able to identify and classify different nutrients such as
carbohydrates, fats, proteins, water, vitamins and minerals.
2. Students will be able to understand the different biological processes involved in
the metabolism of these nutrients.
3. Students will be able to understand the roles of these nutrients in the body structure.
4. Students will be able to identify the food sources rich in these nutrients.
5. Students will be able to understand the different categories used for planning and
assessing diets.
6. Students will be able to understand the relationship between nutrition and dietary
precursors and their involvement with different chronic diseases (e.g. cancer,
diabetes and cardiovascular diseases).
7. Students will be able to understand the life cycle nutrition throughout infancy,
childhood, adolescence and adulthood.
8. Students will be able to understand the basic concepts involved in product
development and biotechnology.
Student Responsibilities:
1. Students are responsible for reading all the sections included on THIS SYLLABUS.
2. The textbook is REQUIRED. Eighteen (18) chapters will be covered (as indicated in the
Course Schedule table) and students are responsible for reading them all.
3. If the student decides to drop the course, it is his/her responsibility to complete
the appropriate drop forms. Failure to complete this process will result in
failure of the course and a grade of “F” will be given as a final grade.
4. The three (3) partial exams must be taken when scheduled and on time. Unless
proper/valid1 notification is given to the professor, a zero will be recorded for the
missed exam. When valid notification is given, the professor may grant a make
up examination (upon her discretion). IF NO DOCUMENTATION IS
PROVIDED, THERE WILL BE NO POSSIBILITY OF A MAKE UP TEST.
Requires official documentation such as (but not limited to) physician’s or
medical note, police report, employer’s note, military duty, court order, etc.
Notes written by students or their relatives will not be accepted.
1
5. The final exam must be taken when scheduled by the registrar’s office.
6. As a courtesy to the professor and fellow students, please set your cellular phones
and/or pagers to the silent/vibrate mode and take your calls outside the
classroom.
PAGE 2 OF 5
CITA 4305-060
M. VELÁZQUEZ, PH.D. SPRING 2006
Attendance Policy: Regular and punctual attendance is required throughout the
semester. Attendance will be recorded every day. Students are responsible for work
missed in class during absence. If a valid excuse is presented, an appointment with the
professor can be scheduled to discuss the missed material.
Ethics: Academic fraud is subject to the disciplinary sanctions described in “Articles 14
and 16” of the revised General Student Bylaws of the University of Puerto Rico, as
contained in Certification 018-1997-98 of the Board of Trustees. The professor will
follow the norms established in articles 1-5 of the Bylaws.
Course Evaluation:
Four (4) partial exams (25% of the final grade/each)
Total 100%
Description of the Evaluation Assessments:
Partial exams will consist of multiple choice questions, essay questions, short answers,
problem solving questions, math problems, matching type OR fill-in-the blank in any
combination. Each partial exam will be based in a 100 points scale and it consists 25%
of the final grade (100% total).
Partial Exam 1:
Chapter 1.
Chapter 2.
Chapter 18.
Chapter 3.
An overview of Nutrition
Planning a Healthy Diet
Diet and Health
Digestion, Absorption, and Transport
Partial Exam 2:
Chapter 4.
Chapter 5.
Chapter 6.
Chapter 7.
The Carbohydrates: Sugars, Starches and Fibers
The Lipids: Triglycerides, Phospholipids and Sterols
Protein: Amino Acids
Metabolism: Transformations and Interactions
Partial Exam 3:
Chapter 8.
Chapter 9.
Chapter 10.
Chapter 11.
Energy Balance and Body Composition
Weight Management: Overweight and Underweight
The Water-Soluble Vitamins: B Vitamins and Vitamin C
The Fat-Soluble Vitamins: A, D, E, and K
Partial Exam 4:
Chapter 12.
Chapter 13.
Chapter 15.
Chapter 16.
Chapter 17.
Chapter 19.
Water and the Major Minerals
The Trace Minerals
Life Cycle Nutrition: Pregnancy and Lactation
Life Cycle Nutrition: Infancy, Childhood and Adolescence
Life Cycle Nutrition: Adulthood and the Later Years
Highlight Section: Food Biotechnology and Product Development
Grading System (Quantifiable):
100-90
89-80
79-70
69-55
<55
A
B
C
D
F
PAGE 3 OF 5
CITA 4305-060
M. VELÁZQUEZ, PH.D. SPRING 2006
PROFESSOR’S INFORMATION:
General Information:
Dr. Madeline Velázquez
Assistant Professor
University of Puerto Rico at Mayagüez
Food Science and Technology Program (CITA)
Agricultural Experiment Station (EEA)
Contact Information:
Office:
Phone:
e-mail:
FAX:
Edificio B (EEA Building) Office #206
787-832-4040 (Ext. 5410)
mavelazquez@uprm.edu
787-265-5410
Office Hours:
L (Monday) 9:00 – 11:00 AM
According to Law 51:
Students must notify the professor at the start of the semester; if they are (or will be)
getting services provided by the Vocational Rehabilitation Office (787-832-4040
extensions 3250 and 3258). Reasonable accommodations can be coordinated in
accordance with the particular needs of the student.
Como establecido por la Ley 51:
Los estudiantes que reciban o recibirán servicios de Rehabilitación Vocacional (787832-4040 extensiones 3250 y 3258) deben comunicarse con la profesora al inicio del
semestre para planificar el acomodo razonable y equipo asistido necesario al igual que
aquellos estudiantes con necesidades especiales que requieren de algún tipo de
asistencia o acomodo.
PAGE 4 OF 5
CITA 4305-060
M. VELÁZQUEZ, PH.D. SPRING 2006
TENTATIVE COURSE SCHEDULE
TOPICS:
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DATE(S):
Class Begins
Course Description
An overview of Nutrition
Planning a Healthy Diet
Diet and Health
Digestion, Absorption, and Transport
Jan. 11
Jan. 13, 18
Jan. 20, 23, 25
Jan. 27, 30
Feb. 1
PARTIAL EXAM 1
INCLUDES CHAPTERS 1, 2, 18, 3
February 3rd
The Carbohydrates: Sugars, Starches and Fibers
The Lipids: Triglycerides, Phospholipids and Sterols
Protein: Amino Acids
Metabolism: Transformations and Interactions
Feb. 6, 8, 10
Feb. 13, 15, 17
Feb. 21, 22, 24
Feb. 27, Mar. 1, 3
Mar. 8, 10
Mar. 13, 15
Mar. 17, 20
Mar. 24, 27
Energy Balance and Body Composition
Weight Management: Overweight and Underweight
The Water-Soluble Vitamins: B Vitamins and Vitamin C
The Fat-Soluble Vitamins: A, D, E, and K
-1
2
18
3
1
2
3
2
1
1
4
5
6
7
Water and the Major Minerals
The Trace Minerals
Life Cycle Nutrition: Pregnancy and Lactation
Life Cycle Nutrition: Infancy, Childhood and Adolescence
Life Cycle Nutrition: Adulthood and the Later Years
Highlight Section: Food Biotechnology and Product Development
8
9
10
11
Mar. 31, Apr. 3, 5
Apr. 7, 19
Apr. 20, 21
Apr. 24, 26
May 1, 3
May 5, 8
TOTAL CONTACT HOURS
FINAL EXAM
INCLUDES CHAPTERS 12, 13, 15, 16, 17, 19
Week of Finals
May 11 – 19, 2006
DATE TO BE
ANNOUNCED
PAGE 5 OF 5
2
2
2
2
1
12
13
15
16
17
19
3
2
2
2
2
2
45
May 10th
REVIEW PERIOD
3
3
3
3
1
March 29th
PARTIAL EXAM 3
INCLUDES CHAPTERS 8, 9, 10, 11
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CONTACT
HOUR(S):
March 6th
PARTIAL EXAM 2
INCLUDES CHAPTERS 4, 5, 6, 7
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CHAPTER:
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