NUTR 1020
HUMAN NUTRITION
2014-15
Instructor
Name
Email | Website
Office | Office Hours
Course
Description
This is a Concurrent Enrollment Course, offering both high school credit through ______________ High
School and college credit through Utah Valley University. Credit from this course is transferable to all
colleges and universities. Contact the receiving institution for how the credits will be applied.
Prerequisites
This class is available to all high school juniors and seniors in good academic standing. High school
prerequisites apply. There are no college prerequisites for this course.
Text | Instructional Material
Nutrition and You, Susan Blake, (2008) Pearson Publishing. Also the online MyDietAnalysis – MyNutritionLab
access code.
Learning Outcomes
1) Describe and list the basic nutrients for optimum health.
2) Identify dietary requirements as it relates to nutrition through the lifespan.
3) Utilize and evaluate computerized dietary programs.
4) Plan a series of nutritionally sound meals, identifying the nutrients and functions.
5) Describe the breakdown of nutrients as related to digestion, absorption and metabolism.
6) Describe the role of fluids and electrolytes in good nutrition.
7) Describe specific dietary needs as they relate to specific illness and disease.
8) Analyze and describe how malnutrition can result from cultural, physical or environmental factors.
9) Describe health problems that result from malnutrition.
10) Describe the etiology and health problems associated with eating disorders.
11) Identify and analyze controversial nutrition topics and quackery claims.
12) Describe how nutritional information in the news, popular magazines, food labels, and by governmental
agencies applies to them, as consumers.
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Assessments
To help you take responsibility for learning through this course there are three general assignments for
successful completion, and possible supplemental assignments.
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The first assignment is the development of a diet analysis defining the content of the items you eat
over a two day period. This project will include a brief report to the class regarding your findings.
Second, online learning activities. These correspond with many of the chapters in the textbook.
Third, a brief, typed literature review (described in detail below) on a nutrition related topic
summarizing articles found in a PRIMARY RESEARCH JOURNAL article. A 2-3 minute oral report to
the class describing the findings is expected as well.
Assignment One: To practice your public communication skills, near the end of the term, class members will
provide a brief 2 to 3 minute oral report on the focus and findings of the articles. Also, students will provide
a brief personal reaction. Stay within the time limit. Speak clearly, and loudly enough for everyone to hear.
Not too loudly. Utilize a smooth pace, and sequence the material in a logical manner. Present the report in
front of the class. On the day of presentation, wear more professional attire. No roughed-up or cut jeans, tshirts, hats. Failure to follow directions may result in a reduction of points. The typed assignment is worth
30 points. The oral component will be worth 30 points.
DIET ANALYSIS: For students to gain experience using technology in assessing individual nutritional intake,
an individual diet analysis will be conducted. Using the MyDietAnalysis online website provided with
textbooks, each student will analyze the nutritional content of foods consumed over a two day period. Each
student will print out the results of their analysis and prepare a 2 page typed report about the strengths and
weaknesses of their 2 day diet, and provide recommendations for improvement. A handout will be provided
describing more details of this assignment. One class period will be scheduled for a brief report from each
student about the findings of their analysis. This diet analysis will be worth 50 points.
Assignment Two: Online learning activities accomplished through the MyNutritionLab web access. These
will be described through the course UVU course management site and/or in class.
LITERATURE REVIEW: To help you know how to read and understand the scientific literature in Human
Nutrition, during the semester, each class member will conduct a literature review on a nutrition related
topic. You will find 3 journal articles focused on this topic. Reference these articles in American
Psychological Association (APA) format on a sheet of white paper
(http://www.uvu.edu/library/researchguides/citations.html).
EXAMINATIONS: To assess your depth of understanding and knowledge of course related information 3 midterm examinations (in our assigned classroom), two worth 70 points and one worth 60 points. Exams are
scheduled on the course outline. Please bring a #2 pencil on test day. Cheating on exams will result in
failure of the course. A 100 item final exam will be comprehensive and given during finals week. Material
for exams will come from lecture, discussion, reports, videos, text reading, and handouts. Students are
responsible for material presented during class.
2
Department
Grading Scale
A = 100-93
A - = 92-90
B+ = 89-87
B = 86-83
B - = 82-80
C+ = 79-77
C = 76-73
C - = 72-70
D+ = 69-67
D = 66-63
D - = 62-60
F = 59-0
Grades and Credit
You will receive the same grade for your high school course as you receive for your college course. Your
grade for this class will become part of your permanent college transcript and will affect your GPA. A low
grade in this course can affect college acceptance and scholarship eligibility.
University
Academic Integrity
Utah Valley University expects all students to maintain integrity and high standards of individual honesty in
academic work, to obey the law, and to show respect for others. Students of this class are expected to
support an environment of academic integrity, have the right to such an environment, and should avoid all
aspects of academic dishonesty. Examples of academic dishonesty include plagiarizing, faking of data,
sharing information during an exam, discussing an exam with another student who has not taken the exam,
consulting reference material during an exam, submitting a written assignment which was authored by
someone other than you, and/or cheating in any form. Violators of this policy will be subject to disciplinary
action. Cheating will not be tolerated. It will result in a FAILING grade for the course.
In keeping with UVU policy, evidence of academic dishonesty may result in a failing grade in the course and
disciplinary review by the college. Additional information on this topic is published in the student handbook
and is available on the UVU website.
Students with Disabilities
If you have any disability, which may impair your ability to successfully, complete this course, please contact
the Accessibility Services office, 863-8747, BU 146. Academic accommodations are granted for all students
who have qualified documented disabilities. All services are coordinated with the Accessibility Services
office.
Dropping the Class
_________ is the last day to drop the course without it showing on your transcript.
_________ is the last day to withdraw from the class.
If you drop the high school class, you must also withdraw from the UVU class to avoid receiving an E or UW
(unofficial withdrawal).
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