NTR 150, Fuller
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Nutrition (NTR) 150
Spring 2005
5 credit hours
M-F 8-8:50 am, CC3460; 12-12:50 pm, AS1627
Instructor:
Office:
Phone:
Email:
Office hours:
Cindy J. Fuller, Ph.D., R.D., C.D.
IB
, #17
206-527cfuller@sccd.ctc.edu (please put NTR 150 in subject line)
Monday 9-9:50 am and Tuesday 11-11:50 am, or by appointment
Required Texts
and Supplies
Whitney E, Rolfes SR. Understanding Nutrition, 10th ed. Belmont, CA: Wadsworth, 2004
Schlosser E. Fast Food Nation. New York: Houghton Mifflin, 2001.
In addition, you will have to buy or borrow a diet book for one of your projects. Check a used bookstore before paying
full price for a book. Calculators, not cell phones or PDA’s, are required for quizzes and exams.
Required Software:
Diet Analysis Plus, v. 7.0. ESHA Research.
Course Description: Introduction to nutrition as a science, emphasizing the relationship of nutrition to growth, development, health,
physical and mental functioning. Sources, functions, interrelationships, and human requirements for nutrients will be examined. The
partner sciences of physiology, chemistry, and anatomy will be incorporated into the subject matter.
Course Outcomes: Upon completion of the course, the student should be able to do the following:
 Discuss sources of nutritional information, and identify types of study designs used to answer nutrition research questions.
 Discern between nutrition research publications and reports in the media.
 Identify nutrition misinformation and utilize established guidelines to evaluate nutrition claims and diets.
 Describe the structures, functions, requirements, and food sources of carbohydrates, lipids, proteins, vitamins and minerals, and
water.
 Identify the consequences of inadequate or excessive intake of essential nutrients.
 State the proposed health promoting effects of selected chemicals other than nutrients in foods.
 Discuss the relationships between nutrition, physical activity, health, and chronic disease.
 Identify nutrient-dense foods and eating patterns that promote optimal nutrient utilization and health.
 Identify factors that may affect nutrient requirements during different stages of the life cycle.
 Evaluate daily nutrient intake and energy expenditure in relation to the Dietary Reference Intakes (DRI) and other measures of
nutritional adequacy, and propose appropriate changes as needed.
 Discuss the hazards in the food supply and identify procedures to prevent microbial food poisoning.
Methods of Instruction: Lecture and discussion; readings; independent projects that involve use of diet analysis software, Internet
search engines, and the library.
Classroom Diversity and Americans with Disabilities Act Statements: Respect for diversity is a core value of NSCC. Our college
community fosters an optimal learning climate and an environment of mutual respect. Therefore, we are responsible for the content and
tone of our statements, and are empathetic speakers and listeners.
Students with documented disabilities who need course accommodations, have emergency medical information, or require special
arrangements for building evacuation should speak to me within the first two weeks of class.
Grading:
10 quizzes
Final exam
5 projects, variable points
TOTAL
200
200
400
800
There shall be NO re-writes of projects, no make-up quizzes, and no extra credit assignments. This is to keep a level playing field for all
students. In addition, students must take quizzes in the section for which they are registered unless they have prior permission.
NTR 150, Fuller
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In terms of letters and grade points:
A
3.9-4.0
770-800
A3.5-3.8
730-769
B+
3.2-3.4
700-729
B
2.9-3.1
670-699
B2.5-2.8
630-669
C+
2.2-2.4
600-629
Projects and Due Dates:
Nutrition Labels
Nutrition Claim
3-Day Food Record
Recipe Modification
Diet Book Review
40 points
50 points
140 points
50 points
120 points
C
CD+
D
DE
1.9-2.1
1.5-1.8
1.2-1.4
0.9-1.1
0.7-0.8
0.0
578-598
530-577
508-529
492-507
480-491
0-479
4/13/05
4/27/05
5/11/05
5/25/05
6/8/05 (approval of book by 5/27/05)
The guidelines for these projects are on the class website in case you lose the syllabus packet:
faculty.northseattle.edu/cfuller
Projects turned in during the designated class period will be considered “on time”. All other papers will be considered “late”, including
those placed in the instructor’s mailbox after 1 pm on the due date. Projects received late are subject to a 10% per calendar day penalty,
and those turned in more than 5 calendar days late will earn a 0. Exceptions will be made only in cases of documented illness or family
emergency.
All projects must be presented in a typed format, organized, with pages stapled together. Projects held together by paper clips and/or
loose papers in a folder will not be accepted. All projects must be presented in standard written English. This includes both correct
grammar and spelling. If you have questions concerning your projects, please see the tutors in the Loft or me for assistance. Your grade
will be reduced by up to 10% if you neglect to proofread and edit your projects. You must include a correctly formatted bibliography with
each of your projects.
For online assistance with writing, grammar, etc. see http://northonline.sccd.ctc.edu/ntr150d/writing/grammaraid.htm
Cheating and plagiarism will not be tolerated in this class. Everything you submit for a grade in this class will be your own work, not that of
others. If you have any questions on what constitutes plagiarism, please see the tutors in the Loft or me.
Attendance: Students should make every effort to attend every class session. The field of nutrition is changing rapidly, and new material
will be mentioned in class that is not in the textbook. The most current information rules in this class. If a student misses a class session,
it is his/her responsibility to obtain lecture notes and handouts, assignments or other materials distributed in class. If you must miss class
due to prolonged illness or other unexpected circumstances, you should notify me as soon as possible to make special arrangements.
Students who stop attending classes without withdrawing from the course by the May 27 deadline will earn a grade of 0.0.
Mutual Respect: I will make every effort to start and end class on time, and I will come prepared for the day’s topic. Please make every
effort to be here on time, prepared and ready to participate in the discussion. If you have to come in late, please be as quiet as possible to
avoid disrupting the class. Please DO NOT eat breakfast or lunch during class.
Cellphones and pagers SHALL be turned off during class. If you absolutely have to leave your phone on (for example, if you have a sick
child at home), set the ringer to vibrate. Quietly leave the room if you have to take the call, and return quietly.
Due to the increasing numbers of individuals with chemical sensitivities and the increasing awareness of such conditions,
everyone who attends this class is asked to refrain from wearing any fragrance or perfume. The greatest feasible efforts will also
be taken to ensure an environment free of fragrances and potentially harmful substances such as carbon monoxide,
formaldehyde, carpet odor, organic solvents, etc. Please see the Associate Dean for additional information.
NTR 150, Fuller
Class Schedule, with required readings and project due dates:
M 4/4
Intro, syllabus discussion, the whats and whys of nutrition
Whitney ch. 1
T 4/5
Nutrition Research
W 4/6
Nutrition Guidelines
Whitney ch 2
Th 4/7
Nutrition Guidelines & Labels
F 4/8
Fast Food Nation; quiz #1
Fast Food Nation intro; ch. 1&2
No students will be allowed to add the course after this date
M 4/11
T 4/12
W 4/13
Th 4/14
F 4/15
M 4/18
T 4/19
W 4/20
Th 4/21
F 4/22
M 4/25
T 4/26
W 4/27
Th 4/28
F 4/29
M 5/2
T 5/3
W 5/4
Th 5/5
F 5/6
M 5/9
T 5/10
W 5/11
Th 5/12
Digestion & Absorption
Whitney ch. 3
Digestion & Absorption
Digestion & Absorption; Nutrition Labels project due
Carbohydrates
Whitney ch. 4
Super Size Me; quiz #2
Carbohydrate metabolism
Fiber
Alcohol
Whitney, p. 240-249
Lipids
Whitney ch. 5
Fast Food Nation; quiz #3
Fast Food Nation ch. 3 & 4
Lipid metabolism
Protein
Whitney ch. 6
Protein; Vegetarian Diets; Nutrition Claim project due
Food Allergies & Intolerances
Whitney p. 561-562
Super Size Me; quiz #4
Integrating Metabolism
Whitney ch. 7
Integrating Metabolism
Energy Balance
Whitney ch. 8
Obesity
Whitney ch. 9
Fast Food Nation; quiz #5
Fast Food Nation ch.5& 6
Weight Loss Regimens
Eating Disorders
Whitney p. 310-319
Water-Soluble Vitamins; 3-Day Food Record Project Due
Whitney ch. 10
Water-Soluble Vitamins
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NTR 150, Fuller
(Course schedule, continued)
F 5/13
Super Size Me; quiz #6
M 5/16
Fat-Soluble Vitamins
Whitney ch. 11
Supplement Issues
Insel p. 646-671
Antioxidants and Phytochemicals
Water, sodium, & potassium
Whitney ch. 12
Fast Food Nation; quiz #7
Fast Food Nation ch.7& 8
T 5/17
W 5/18
Th 5/19
F 5/20
M 5/23
T 5/24
W 5/25
Th 5/26
F 5/27
M 5/30
T 5/31
W 6/1
Th 6//2
F 6/3
M 6/6
T 6/7
W 6/8
Th 6/9
F 6/10
M 6/13
T 6/14
W 6/15
Th 6/16
Major Minerals
Major Minerals
Trace Minerals; Recipe Modification Project Due
Insel ch. 13
Trace Minerals
Super Size Me; Deadline for approval of book for diet book review project; quiz #8
Last day to withdraw from course
No class—Memorial Day
Food Technology & Safety
Whitney ch. 19
Food Safety
Fast Food Nation ch. 9
Nutrition and Physical Performance
Whitney ch. 14
Super Size Me; quiz #9
Nutrition and Physical Performance
Maternal and Infant Nutrition
Whitney ch. 15 & 16
Nutrition Needs in Childhood & Adolescence; Diet Book Review Project Due
Nutrition Needs in the Elderly
Whitney ch. 17
Fast Food Nation/Super Size Me finale; quiz #10
Fast Food Nation, ch. 10 & Epilogue
Food Insecurity
Whitney ch. 20
Course Review—“Who Wants to Earn Extra Credit?”
Final exam for 8 am section, 8-10 am
Final exam for 12 noon section, 1-3 pm
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NTR 150, Fuller
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NTR 150
Spring 2005
Nutrition Label Project
Due 4/13/05
Purchase two items at the grocery store. The first item should be the regular product; the second
should be its reduced-carbohydrate counterpart. Sodas, juices, milks, beer, and other beverages
are off limits, as are yogurts.
1.
(10 points) Remove the Nutrition Facts label and ingredient list from each product and
compare:
 Serving size
 Calorie, protein, carbohydrate, fiber, and fat content per serving
 Percent calories from fat (calculate)
 Grams saturated fat per serving
 Sodium content per serving
 Content of micronutrients per serving
2.





(10 points) Examine the ingredient lists. Are there significant differences in the:
Ingredients used
Order of ingredients
Source of fat
Preservatives used
Sweeteners used



(5 points) Try each product. Do you notice any differences in the:
Color
Smell and taste
Texture (for example: smoothness or thickness of sauce; crunchiness)
3.
4.
(10 points) Was there a price difference between the two products? Was either on sale
the day you bought them? Did one product have less in it (weight) than the other? Which one
would you more likely buy in the future, based on your observations?
5.
(5 points) Please include both labels with your typed report, which should be no more than
3 pages long.
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NTR 150
Spring 2005
Nutrition Claim Project
Due 4/27/05
The purpose of this project is to give you tools to evaluate claims about dietary supplements objectively. Choose a
dietary supplement or herbal product that has received attention in the popular press. Choose something that’s a
single substance, not a mixture of herbaceous material, e.g., Ayurvedic medicine or Chinese herb mixtures. Consult a
website or literature selling this product, and compare its claims against more objective sources. Examples of
objective sources include the textbook, Varro Tyler’s Honest Herbal, the German Commission E on Herbal
Supplements, The Physician’s Desk Reference, and the like. You can consult webMD.com or other mainstream
scientific websites in your research. (Other websites that sell the product are not considered objective, which would
include drweill.com.) In addition, you can do a search on Medline for information on this supplement. The URL for
Medline is: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi You need not obtain the original articles; the abstract on
Medline should have enough information to answer your questions. Confine your research to human studies instead of
looking at animal or cell research. You should have a minimum of three and a maximum of six objective sources to
confirm or refute the original claim. These references should have been published between 1999 and the present.
Answer the following questions in essay format:
According to the company, what does this supplement do for one’s health? (5 points)
How do the claims the company made compare with what you found in your research? (20 points)
Did the website or literature mention any side effects or drug interactions of your supplement? Did the other sources
you consulted identify side effects or drug interactions? (10 points)
Given the results of your search, would you take this supplement or recommend it to a friend or family member? Why
or why not? (10 points)
Please include a copy or printout of the website or flyer and any web pages or abstracts you consulted at the back of
your project. These need to be properly cited and included in a references section at the end of your write-up. See
below for guidelines. (5 points)
The write-up should be no more than 5 pages in length. Be prepared to discuss your findings on the day when we
discuss dietary supplements later in the quarter.
References:
When you refer to a source of information in your report, cite it by the author and year in parentheses. As an example:
“One group (Miller et al., 1999) reported that St. John’s wort reduced the effectiveness of oral contraceptives.” It’s
okay to use “et al.” in the body of the project. If it’s a website, use (www.EZhealth.com/stjohnswort). Dates are not
needed for websites here. Dates are required in the reference list.
Your references should be listed in alphabetical order. References to books should look like this:
Schlosser E. Fast Food Nation. New York: Houghton Mifflin, 2001.
This is how you should reference journal articles, even if you got the abstract on Medline. Use the names of ALL authors in the
reference list.
Fuller C.J., Butterfoss D.N., Failla M.L. Relative bioavailability of ß-carotene supplements in
humans. Nutrition Research 21: 1209-1215, 2001.
If you accessed a website, this is how it should appear in your reference list:
US Food and Drug Administration. Tips for the Savvy Supplement User: Making Informed Decisions. Available at:
http://www.fda.gov/fdac/features/2002/202_supp.html. Accessed on December 17, 2003.
You should follow these reference guidelines for all projects in this class. Failure to do so will reduce the
grade earned on the project.
NTR 150, Fuller
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NTR 150
Spring 2005
3-Day Diet Analysis Project
Due 5/11/05
Record everything that you eat and drink for three days. The most accurate picture of your eating
habits is achieved when the three days include two weekdays and one weekend day. Do not alter
your normal eating pattern. Record all the foods and beverages you consumed. DO NOT include
any vitamin pills or other supplements.
Record the amount of each food eaten. Also record the quantity of all beverages, including water,
that you consumed. If the water is bottled water, record the brand name of the water.
Describe each food as completely as possible, including the brand name of commercial products
and the ingredients of homemade items. For example, if you ate a Big Mac, record 1 Big Mac but if
you at a homemade stir-fry record the amount of each ingredient in the portion you ate.
Write out each day's food and beverages in menu form: breakfast, snack, lunch, etc. Include all the
food and beverages, even if that means listing few meals and lots of snacks.
This information will be entered into the Diet Analysis Plus software and analyzed as part of this
project.
Completion of the 3-Day Diet Analysis Project
Enter the foods you ate into the Diet Analysis Plus software program, save your work and print
your results. If the total Calories on a particular day are over 4,000, double-check the printout to
see what you entered. Chances are you entered an amount wrong.
Complete the analysis of intake and record your information on the attached sheet.
Label each item on your menu with the code or codes that indicate why you chose to eat that food
or drink that beverage.
Code Motivation
A
B
C
D
E
F
G
H
Personal preference (I like it.)
Habit or tradition (It's familiar; I always eat it.)
Social pressure (It was offered; I couldn't refuse.)
Availability (I was hungry and it was nearby.)
Convenience (I was too rushed to prepare anything else.)
Economy (It was a food I could afford.)
Health value (I think it is healthy for me to eat.)
Advertising.
NTR 150, Fuller
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Print this page and then compile your data by using the information on your Three Day
printout. (50 points)
Day 1
Day 2
Day 3
Average
Number of Calories
% Calories from Carbohydrate
% Calories from Fat
% Calories from Protein
% Calories from Alcohol
Milligrams Sodium
Number of Different Fruits
Number of Different Vegetables
Number of Different Grains
Number of Different Legumes
Number of Different Meats
Note: The last five entries in the above form are designed to assess the diversity of your food
choices. To determine the number of Different Vegetables, count the number of different
vegetables that are listed on your menus. Do not use the exchange figures on your Diet Analysis
Plus printout. Do not forget to calculate the averages for each row.
Hand in all of your printouts, including your personal profile, and raw lists (10 points).
Follow-up Questions (8 points each).
 Were you above or below your recommended dietary protein level? If so, by how much?
 What was your average intake for fat, saturated fat, and cholesterol compared to your
personal profile? How might you alter your diet to bring these numbers closer to your
recommended intake levels from your personal profile?
 List all vitamins or minerals that averaged over 150% of the RDA
 List any vitamins or minerals that averaged less than 100% of the RDA
 What modifications would you have to make to more closely meet the Food Guide Pyramid
for food groups? (Hint: See the Sources of Calories data on your printout.)
 Could your diet benefit from more variety? Give specific examples that illustrate how you
could realistically accomplish this goal.
 For each vitamin or mineral that averaged less than 100% of the RDA, suggest three foods
that would increase the amount of that nutrient in your diet.
 What have you learned about your diet?
 What have you learned about your eating habits?
 Describe any changes that you have made or plan to make as a result of this exercise or this
class.
NTR 150, Fuller
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NTR 150
Spring 2005
Recipe Modification Project
Due 5/25/05
The purpose of this project is to learn how to modify a recipe to meet the guidelines of the
Therapeutic Lifestyle Changes (TLC) diet advocated by the National Cholesterol Education
Program. The guidelines are in the third paragraph of this page.
Choose a main-dish recipe that does not meet the TLC diet guidelines for percent of total fat,
saturated fat and/or cholesterol. Write out your original recipe, including ingredients and mode of
cooking. There should be at least 5 major ingredients in the recipe (excluding water, salt, pepper,
and spices.) Avoid using a recipe that involves deep-frying, because it’s nearly impossible to
estimate how much fat the food will absorb. Cite the source of your recipe, be it a cookbook,
magazine, or your grandmother. Enter the recipe's ingredients into your Diet Analysis Plus
software and print the results. This printout is your “original recipe.” To get the composition per
serving, divide the total calories and mg cholesterol by the number of servings. (Percent total fat
and saturated fat will remain the same.)
Modify the recipe to meet the TLC diet for percent of total fat, saturated fat and milligrams of
cholesterol. The TLC diet guidelines are 25-35% of calories from fat, with less than 7% of
calories from saturated fat. The recommended maximum daily amount of cholesterol is 200
mg. If you need some help in starting the modification, this website may be useful:
http://northonline.sccd.ctc.edu/ntrresources/recipmod.htm
Do NOT use a “similar” recipe from another source; the modifications you make should be your
own.
Enter the modified ingredients into the computer using your Diet Analysis Plus software and print
the results. This printout is your “modified recipe.” Calculate the calories and mg cholesterol per
serving, as you did with the original recipe. Include the printouts at the END of the report.
Write a paragraph or two to explain your reasons for making each modification. Compare the data
for the original recipe and the modified recipe in chart form (either table or graph) to summarize
your results. In addition, write some conclusions on your findings (1 page maximum).
Grading Scheme
Original recipe and nutrient analysis
Modified recipe and nutrient analysis
Rationale for modifications
Comparison of original and modified recipes
Citations, style
TOTAL
10
10
10
10
10
50
NTR 150, Fuller
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NTR 150
Spring 2005
DIET BOOK REVIEW
BOOK APPROVAL DUE 5/27/05; WRITTEN REVIEW DUE 6/8/05
The book you choose should be a popular, recent (original copyright 1998-present) book on a diet. It need not
be a weight-loss diet book. You must have the book approved by me by May 27; otherwise, you will incur a 10-point
penalty. The written review should be approximately 4-6 typewritten pages in length (excluding the title page and the
nutrient). The review should follow this format:
1.
Title Page
Title of book
Author and credentials (if any—for example, MD or PhD)
Publisher
Year of publication
Your name
2.
Introduction (20 points)
Give the author’s main objective or purpose in writing the book
3.
Critique (45 points)
Consider the following:
What did the author say? Look at the claims he/she makes about nutrition, and the value of his/her
diet in losing weight or attaining health
Are his/her nutritional claims valid, based on current knowledge?
Did he/she achieve his/her purpose in writing the book?
Refer to class notes, textbook, or other sources to support or refute the author’s claims. Don’t forget to cite
your references completely. There will be a 5-point penalty if you fail to do so.
Were opposing views presented?
Did the author cite any publications?
Were any of the citations from professional journals, or were they from newspaper or magazine
articles?
Did the author cite any recent research in the book (within one year of publication)?
4.
Calculation of sample menu (30 points)
Take a day’s sample menu from the book and use Diet Analysis Plus to calculate calories, protein,
carbohydrates, % calories from fat, vitamin A, vitamin C, folic acid, calcium, iron and zinc. Use the recipes that the
author supplies, if any. Compare these numbers with what you need per day (your personal profile) in a table or graph.
Are any nutrients lacking? Are any nutrients excessive? Include your personal profile and the bar graph and ratios
printouts with your project. The printouts should be attached at the end of the report.
5.
Summary (25 points)
This should include your conclusions as to whether the author documented his/her findings
sufficiently and achieved his/her purpose in writing the book, AND whether you would recommend this book
to a family member or friend and why. You must include a bibliography of your references at the end of the
report. Use the reference guidelines listed on the Nutrition Claim Project.