Human Nutrition
School: Merrimack College
Professor: Marcia L. Walsh
AH342 HUMAN NUTRITION
Professor M.L. Walsh
Mendel Science and Engineering Center 351
x4249; email: marcia.walsh [a] merrimack.edu
Office hours: Tuesday 1-3:30 and by appointment
TEXTS:
Understanding Nutritions: Sports Nutrition Cookbook. E.N. Whitney and S.R. Rolfes
Nancy Clarke. Ninth edition.
West Publishing Company, 2002 Human Kinetics, 1997
Books on reserve at the library for reference and required reading:
Bowes and Church's Food Values of Portions Commonly Used. J.A. Pennington and H.N.
Church. Fourteenth edition.
COURSE DESCRIPTION:
Nutrition, Diet and Health will introduce the student to the science of nutrition. The
fundamentals of protein, carbohydrate, fat, vitamin, and mineral requirements and
metabolism will be explained as a basis for the study of the relationship between diet and
health in both a personal and global perspective. This course will consider issues of
personal and community health and nutrition, and will explore the particular needs of
recreational and elite athletes with regard to diet and health.
** This course has a required Service-Learning component in which the entire class will
be engaged in different facets of a community project on campus. The purpose of this
activity is to provide technical expertise to the College community in the field of Human
Nutrition with a view towards the enhancement of student learning and development of
productive and responsible leadership skills.
COURSE OBJECTIVES:
To study the basic chemistry and molecular biology of nutrients and human nutrition
To understand how nutrition influences people's lives and long term health, and to
consider how different lifestyles impact human nutrition and health
To apply information about human nutrition in a personal assessment and improvement
of one's diet, and in the service learning project
To investigate current issues in human nutrition, such as food additives, fad diets, fiber,
and vegetarianism
To emphasize the role of good nutrition in the athlete, and to study the dietary practices
that enhance athletic performance.
To investigate the connection between diet and disease, focusing on the chronic diseases
of adults that result from poor dietary habits
To consider the global perspectives of feeding the human population
GRADING:
2 hourly exams = 30 %
Diet records project* = 10 %
Market Basket Project** = 5 %
Food Additives Presentation*** = 15 %
Service-Learning project**** = 25%
Comprehensive final exam = 15%
EXAMS: Hourly examinations will be given on the following Wednesdays: February 20
and April 3
* The Diet Records Project
The purpose of the diet records project is to collect information about the kind of diet that
the members of the class have. Several sample projects will be chosen for classroom
discussion, in an effort to evaluate and make recommendations about those diet records.
Using a group discussion format, we will attempt to determine the nutritional quality of
those projects chosen from all the projects submitted. The diet records project involves:
A] keeping an organized record of all food and beverages consumed over a three-day
period [two weekdays and one weekend day]
B] an analysis of the nutritional content of the food and beverages consumed
C] evaluation of the diet, and recommendations for improvement based on the principles
of good nutrition.
Forms will be distributed in class, and the project will be explained in great detail at that
time. The Diet Records Project is due on Friday February 1.
** Market Basket Project
The purpose of this project is to consider different types of foods with regard to their
nutritional quality. Each student will receive two kinds of food that one might usually
purchase at the supermarket, and compare the food value of each.
***Food Additives Presentation
During the week of March 18, student groups will be responsible for class presentations
on the topic of Food Additives. Each group of presenters should consider various
scientific aspects of a particular additive such as
1] its purpose and use in the food industry
2] the biochemistry of the additive
3] its relationship to human health and disease
4] FDA regulation of the additive
This topic will be introduced in lecture early in the course, and there will be further
discussion of the guidelines for presentations at that time.
You may wish to get a head start on this project by forming groups of 2-3 students, and
begin to explore possibilities for the topic. Before you go ahead and begin collecting
information, please submit a proposal to me no later than March 4. The group who claims
a particular additive first has dibs! This presentation should contain sound scientific
information on the particular additive, therefore, references from scientific journals and
textbooks will be required [internet resources alone are not sufficient].
****The Service-Learning Project
The diet records project becomes the scientific basis for the Service-Learning component
of this course. In recording, analyzing, and evaluating your own diet, you will master the
skills necessary to put into practice the art and science of good nutrition. ServiceLearning has been described as a method of extending student learning outside the
classroom by applying theoretical concepts to a practical problem, while at the same time
providing a benefit to the community. In this Human Nutrition course, Service-Learning
acts much as a laboratory does in other science courses: you will practice and apply what
you learn, becoming the campus "experts" on good nutrition and healthy lifestyles.
Service-Learning will develop your confidence as a professional, and at the same time
will offer the College community information on how to improve their health through
good nutrition and exercise. The structure proposed for this project is as follows:
There will be 5 groups of 5 Nutrition students who will volunteer for 3 different projects.
There should be at least one Sports Medicine major per group.
There are three areas where your expertise can be beneficial:
1] In evaluating the diets of a defined student group, determining areas of deficiencies in
their diets, and offering suggestions for improvement if students are interested in your
advice. Identifying particular nutritional problems in this population , such as anorexia,
obesity, or alcohol abuse is possible, and the offer of assistance in these cases might
connect students with Hamel Health counselors if appropriate. (2-3 groups of Nutrition
students)
2] In evaluating the diets of student athletes, using the same approach as above. In this
case, coaches may be interested in the data generated in your study.
(1 group of Nutrition students)
3] In offering nutritional counseling/posters/seminars on nutrition, diet, fitness and health
to the general Merrimack community through the Sakowich Recreation Complex. This
service need not be limited to nutritional information. Be creative!! Students would be
encouraged to offer information about body fat/BMI and overall fitness and exercise.
You may wish to set up a health and fitness group interested in weight loss. (1-2 groups
of Nutrition students)
Some organizational information for this project:
1] One anticipates that students will devote a total of approximately 25 hours to this
project.
2] Groups should be officially formed by Monday, January 28, and each will indicate a
first and second choice for the Service-Learning "assignment".
3] The project will begin on February 4 with a classroom meeting in which each group
will outline an "Action Plan" for the project to be undertaken.
4] Part of class on each subsequent Wednesday will be devoted to an update on the
progress of each group.
5] Each group will be responsible for a brief "Summary of Service-Learning Project"
presentation to the class at the end of the semester and submission of a written report on
the last day of class [May 1]. Part of the written report should include a "reflective
component", indicating your assessment of the benefits of this experience to your overall
understanding of nutrition, as well as the value of your work to the Merrimack
community.
Purpose of the project, materials and methods, analytical work to be done, and a timeline
for conducting the work should be covered. For those projects involving more than one
group, the groups should collaborate on the Action Plan to insure uniformity of
methodology. A list of resources necessary to carry out the project is required here.
This proposed Service-Learning project is a unique one, and with this group of
enthusiastic and talented students, I anticipate that a great deal of data will be generated.
My intention is to publish the material in an article in the Journal of College Science
Teaching.
Summary of important dates:
January 28 - Form groups for Service-Learning Project; indicate choice of project
February 1 - Diet records project due
February 4 - Service-Learning "Action Plan" presentation
February 20 - Nutrition exam 1
March 4 - Food Additives proposal due
March 18, 20, 25 - Food Additives presentations
April 3 - Nutrition exam 2
May 1 - Service-Learning summary presentations; Final Service-Learning report due
May 10 - Nutrition Final Exam