TENTATIVE COURSE OUTLINE: Foundations in Nutrition
NUTR-LS 1020
1st Semester Syllabus 2010-11
Flash cards are due 1 class period after discussing the topic and a quiz will be given the same day.
Assignments are all version A. Do assignments in book 1st then mark answers on scan sheets.
Under subject please indicate assignment or test number.
Date
Topic
Assignment and Due
Flash Cards using
Dates
Take 10 on your Knowledge know how!
8/24
Disclosure /
Discuss Books
A/B
Syllabus
Schedule
Discuss Books
8/25
Read Introduction
Take 10 on your Knowledge know how! Complete FC #1
page 22-23
1. Diet, Food, Nutrient, calorie, health,
2. Nutrition
Module 1
3. Essential and nonessential nutrient
-Practice Calculating %
4. Calorie or Kilocalorie
Nutrition Basics
Terminology
5. Energy Producing Nutrients
6. Nutrient Density and Caloric density
Page 24-35
7. Health
8. Malnutrition
9. Factors Affecting longevity
10. Characteristics of a sound Diet vs.
poor diet
11. Hunger, Satiety, and Appetite
8/27
Module 1
Take 10 on your Knowledge know how! -Syllabus Due
1. CHO Yield, Function, Sources
2. Organic compound
-Quiz FC #1, Nutrition
CHO
3. % cal from CHO
Basics and Terminology
Page 35-39
4. Simple or complex CHO
5. Starch
-Complete FC#2
6. Dietary Fiber
7. AMDR(for sugar and CHO)
-Practice Calculating DRI
8. DRI(for fiber)
for Fiber
9. CHO sources
10. Alcohol and alcohol yield
-Work on Assessment #1
8/31
Module 1
Protein
Page 23-24
9/2
Module 1
FATS-Lipids
Take 10 on your Knowledge know how! -Quiz FC #2 CHO
1. Amino Acids
2. Pro. Yield, Function, Sources
-Complete FC #3
3. Complete / High Biological value /
High Quality
-Work on Assessment #1 &
4. Incomplete / Low Biological value /
Total Recall (Ex Credit)
Low Quality
5. Complementary Proteins
-Practice Calculating DRI
6. Adult DRI
for Protein
7. Complete Sources
8. Incomplete Sources
Take 10 on your Knowledge know how! -Quiz FC #3 Pro
1. Lipids
2. 3 Categories of lipids
-Complete FC #4
1
Page 44-50
9/4
Module 1
FATS-Lipids
Flash Cards #5
Pages 50-55
9/9
Module 1
Vitamins /
Minerals
Water
Pages 56-64
9/11
Read Summary
3. Fat Yield, Sources
-Work on Assessment #1&
4. MUFA's, PUFA's, SFA
Total Recall (Ex Credit)
5. Essential fatty acids EFA’s= Omega-3
FA & Omega-6 FA
6. Caloric density
Take 10 on your Knowledge know how! -Due Calculating %
1. Functions of Fat
2. AMDR for total fat
-Quiz FC #4 Fats
3. DRI for omega-3FA, linoleic acid and
omega-6FA, alpha-linolenic acid
-Complete FC #5
7. TFA’s
4. Phospholipids (lecithin)
-Practice Calculating %
5. Phospholipids energy yield and
functions
-Work on Assessment #1&
6. Sterol (Cholesterol)
Total Recall (Ex Credit)
7. Exogenous and sources
8. Endogenous and sources
9. Cholesterol Functions
10. Cholesterol Recommendations
11. Sterol / Stanols
Labor Day
Take 10 on your Knowledge know how! -Due Assessment #1
1. Vitamins Categorized
2. Vitamin Functions
-Quiz FC #5 Fats
3. Mineral differ from vitamins?
4. Mineral categorized?
-Complete FC #6
5. Mineral Functions
6. Water Functions and recommended
-Practice Calculating %
intakes
-Work on Assessment #1&
Total Recall (Ex Credit)
-Quiz FC #6 Vit / Min
Exam One Review
9/15
9/17
Exam One
Read Introduction
page 81-92
Module 2
Food Labels
Pages 81-93
DUE:
-Assessment #5 Due
- Total Recall (Ex Credit)
Take 10 on your Knowledge know how!
1. DV, DRV, RDI’s,
2. Food Label Legislation Highlights
3. Food label, nutrition Facts panel,
Ingredient list
4. Enrichment
5. CHO on the Food Label
6. PRO on the Food Label
7. Fats on the Food Label
8. Classifying Food by Fat content
9. Calculate % of fat by Calories and
Weight
10. Legal use or Terms: Low, Light or
Lite, Free, Lean, Reduced & Less
-Practice Reading the
DRV’s for 2000 calorie Diet
-Work on Assessment #2 &
Total Recall (Ex Credit)
-Calculate the total calories
using the nutrition fact
panel.
- Calculate the % of fat by
weight and by calories.
Covert % RDI on Nutrition
Fact Panel to milligrams or
2
11. Health Claims are? (HD, C, O,
Dental, Neural, & HBP)
12. Health Claims can be used how?
9/21
Module 2
Dietary Reference
Intakes (DRIs)
Flash Cards #8
Practice finding
DRIs &
Calculating DRIs
Work on
Assessment #2
9/23
Pages 93-98
Module 2
My Pyramind
Food Guidance
System
Flash Cards #9
Patterning Practice
Work on
Assessment #2
Pages 98-107
9/25
Module 2
Dietary Guidelines
& other
Recommendations
Flash Cards #10
Pages 108-120
9/29
Module 2
Food Composition
&
Exchange Lists
micrograms using one
serving and 2 ½ servings,
-Complete FC #7
Take 10 on your Knowledge know how! -Quiz FC #7 Food Labels
1. DRIs and how are they determined
and expressed!
2. Components of DRI
-Complete FC #8
3. Where found
4. Established for?
-Practice finding DRIs &
5. List Nutrients that have no DRI
Calculating DRIs for your
6. DRIs are used for
Fiber and Protein
7. DRIs are based on
-Calculated your EER
8. RDA, AI, and UL
9. EAR, EER and PA
-Work on Assessment #2 &
Total Recall (Ex Credit)
Take 10 on your Knowledge know how!
1. MyPyramid.gov
2. Grains
-General Servings
3. Patterning -Health Benefits
4. Vegetables -Nutrients
5. Fruits
6. Milk
7. Meat & Beans
8. Oils
9. Discretionary Calories
10. Physical Activity
-Quiz FC #8 DRIs
-Complete FC #9
-Pattern the food you ate for
one day according to MyPy
and determine if your diet
follows the MyPy plan. If so
why? If not why and what
lifestyle changes can you make
to comply?
-Work on Assessment #2 &
Total Recall (Ex Credit)
Take 10 on your Knowledge know how! Quiz FC #9 MyPyramid
1. Dietary Guidelines
2. Adequate Nutrients within Calorie
Needs
-Complete FC #10
3. Weight Management
4. Physical Activity
-DG Acronym
5. Foods Groups to Encourage
- Make a chart to distinguish
6. Fats:
between DG, AHA, ACA
7. CHO:
guidelines.
8. Sodium and Potassium
9. Alcoholic Beverages:
-Work on Assessment #2 &
10. Food Safety
Total Recall (Ex Credit)
11. AHA and Guidelines
12. ACS and Guidelines
Take 10 on your Knowledge know how!
1. USDA
-Due: Assessment #2
2. Food Composition
-Quiz FC # 10 DG
3. Exchange lists (used for)
4. Portion sizes (based on)
-Complete FC #11
3
Flash Cards #11
Page 121-124
www.nal.usda.gov/f
nic/foodcomp/searc
h (pg 133 Chart)
Fall Break Oct. 1-4
10/5
Module 2
5. Exchange list
Plan, Manage, and Evaluate Diets
TOOLS are:
-Quiz FC #11 Food Comp
DUE:
-Assessment #2 Due
- Total Recall (Ex Credit)
Exam 2 REVIEW
10/7
10/9
Exam 2
Module 3
Gastrointestinal
System
Flash Cards #12
Page 147-162
Digestion Video
10/13
Module 3
Protein Inside the
Body
Flash Cards #13
Page 162-170
10/15
Module 3
Begin Assessment
#3
Flash Cards #14
CHO in Detail:
Photosynthesis /
Fiber
Page 170-178
Take 10 on your Knowledge know how!
1. Mechanical Digestion (definition & 1
example)
2. Chemical Digestion (definition & 1
example)
3. Enzyme
4. Hormone
5. Peristalsis
6. Parts of small intestine
7. Accessory Organs
8. Bile
9. Emulsifier
10. Mechanisms of Absorption
11. Sites of Absorption
12. Blood vs. Lymph
13. Catabolic
14. Anabolic
15. Excretion
Take 10 on your Knowledge know how!
1. Photo Synthesis
2. Crude & Dietary fiber
3. Functional fiber
4. Soluble Fiber
5. Insoluble Fiber
6. Fiber recommendations
7. Fiber benefits
8. Diverticulosis
9. Negative effects of too much fiber
10. Whole grain Processing
Take 10 on your Knowledge know how!
1. Glycogen
2. How Glycogen is made
3. Liver Glycogen
4. Muscle Glycogen
5. Glycogen uses
6. Insulin
7. Glucagon
8. Lactose Intolerance
-Complete FC # 12
-Work on Assessment #3 &
Total Recall (Ex Credit)
-Complete “Follow the
Food”
-Catabolic vs Anabolic
identification practice
-Quiz FC #12 Gastro
-Complete FC # 13
-Work on Assessment #3 &
Total Recall (Ex Credit)
-Quiz FC #13
-Complete FC # 14 CHO
Photo & Fiber
-Work on Assessment #3 &
Total Recall (Ex Credit)
-Calculate the DRI for Fiber
4
10/19
Module 3
CHO Storage /
Disorders
Flash Cards #15
Page 178-191
10/21
Module 3
Lipids in Heart
Disease
Flash Cards #16
Page 192-207
10/23
Module 3
Lipids in Cancer
Flash Cards #17
Page 207-211
10/27
Module 3
TEST 3 REVIEW
10/29
TEST 3
9. Food Allergy
10. Antibody & Antigen
11. Reactive Hypoglycemia
12. Spontaneous Glycemia
13. Type 1 diabetes
14. Type 2 diabetes
15. Glucose Tolerance Test
16. Glycemic response
17. Glycemic index
Take 10 on your Knowledge know how!
1. Risk Factors
2. HD prevention
3. Serum Triglycerides
4. Serum Cholesterol
5. Blood Cholesterol
6. Dietary Fat & Lipoproteins
7. Antioxidants/oxidation
8. Hydrogenation
9. Trans Fats
10. Omega 3 fatty acids
11. Homocysteine in Heart Disease
12. Other Factors
Take 10 on your Knowledge know how!
1. Definition of Cancer
2. Risk - Lifestyle
3. Risk - Dietary
4. P:S Ratio
5. Dietary lipids & disease risk
6. Fatty acids & disease risk
7. Heart Disease
8. Atherosclerosis
9. Hypertension
10. Reducing Blood Pressure
Take 10 on your Knowledge know how!
1. Denaturation
2. Protein digestion
3. Protein Synthesis
4. Protein Character
5. Fibrous Protein
6. Globular Protein
7. Protein Functions
8. Marsmus
9. Kwashihorikor
10. Protein Excess
-Quiz FC #14 CHO storage
and Disorders
-Complete FC # 15
-Work on Assessment #3 &
Total Recall (Ex Credit)
-Quiz FC #15
-Complete FC # 16
-Work on Assessment #3 &
Total Recall (Ex Credit)
Assessment #3 Due
-Quiz FC #16
-Complete FC # 17
-Work on Assessment #3 &
Total Recall (Ex Credit)
-Quiz FC #17
DUE:
-Assessment #3
- Total Recall (Ex Credit)
Record Food Intake and
activity hours for Take
Home Test
5
End of 1st quarter & Beginning of 2nd quarter
11/3
Module 4
Take 10 on your Knowledge know how! Record Food Intake and
Scientific Inquiry
activity hours for Take
& Obesity
Home Test
Page 234-242
Go to computer lab
to work on
Assessment #4
11/5
Module 4
Energy Balance
Take 10 on your Knowledge know how!
-Quiz FC #18 Scientific
Inquiry & Obesity
-Work on Assessment #4 &
Total Recall (Ex Credit)
Take 10 on your Knowledge know how!
--Quiz FC #19 on obesity
and energy balance
Page 242-246
Go to computer lab
to work on Take
Home Test
Appendix H
11/9
Module 4
Body Composition,
Weight Control,
Nutritional
Adequacy
Pg 248-260
11/11
Module 4
Principle of Fitness
for Health
Pg 262-272
Fundamentals of
Exercise Nutrition
PG 273-283
11/13
Module 5
Vit/Min
Presentations
11/17
Fat Soluble Vitamin
T-Talk
Pg 305-322
Module 5
Vit/Min
Presentations
-Work on Assessment #4 &
Total Recall (Ex Credit)
-Calculate your REE and
your parents REE and
determine negative or
positive energy state.
Take 10 on your Knowledge know how! -Quiz #20 on Body
Composition, Weight
Control, Nutritional
Adequacy
-Calculate your BMI
DUE:
-Assessment #4Due
- Total Recall (Ex Credit)
Take 10 on your Knowledge know how! -Quiz FC #21on Principle
of Fitness and Fundamentals
of Exercise Nutrition
Take 10 on your Knowledge know how!
- Quiz FC #22 on Fat
Soluble vit.
-Work on Assessment #5 &
Total Recall (Ex Credit)
6
11/19
Water Soluble
Vitamins T-talk
Pg323-346
Module 5
Take 10 on your Knowledge know how!
Vit/Min
Presentations
11/23
Water and
Electrolytes T-talk
Page 347-356
Module 5
Vit/Min
Presentations
11/30
Major Minerals
T-talk
Pg357-363
Module 5
-Work on Assessment #5 &
Total Recall (Ex Credit)
Take 10 on your Knowledge know how!
TAKE HOME TEST DUE
Take 10 on your Knowledge know how!
Vit/Min
Presentations
12/2
Trace Mineral
T-talk
Pg364-380
Module 5
TEST REVIEW
-Quiz FC #23 Water Soluble
Vit.
-Quiz FC #24 Water
Work on Assessment #5 &
Total Recall (Ex Credit)
-Quiz FC #25 Major
Minerals
-Work on Assessment #5 &
Total Recall (Ex Credit)
TAKE HOME TEST
DUE
Take 10 on your Knowledge know how!
-Quiz FC #26 Trace
Minerals
DUE:
-Assessment #5 Due
- Total Recall (Ex Credit)
12/4
Module 5
TEST
12/8
Module 6
Nutrition
Information
Credibility: Fact
vs. Fallacy
Page394-402
Module 6
Food, Drugs,
Supplements
12/10
Page 403-415
Take 10 on your Knowledge know how!
-Examine Reference and
determine if Credibility.
Take 10 on your Knowledge know how!
-Quiz on FC #27
Nutrition Information
Work on Assessment #6 &
Total Recall (Ex Credit)
7
12/14
12/16
Module 6
Food Additives
Page 416-423
Food Additives
Video
Module 6
Food Safety
Page 423-431
Food Safety Video
Take 10 on your Knowledge know how!
-Quiz on FC #28Food,
Drugs, Supplements
-Work on Assessment #6 &
Total Recall (Ex Credit)
Take 10 on your Knowledge know how! - Quiz On FC #29 Food
Additives
- Complete a Food Borne
Illness chart
-Work on Assessment #6 &
Total Recall (Ex Credit)
12/18
Module 6
Food Issues:
Consumer
Awareness
Pg 432-450
12/22
Start Nolan Case
Study
Take 10 on your Knowledge know how!
- Quiz on FC #30 Food
Safety
- Quiz on FC #31 Food
Issues: Consumer
Awareness
Appendix G
-Assessment #6 Due
-Extra Credit Module 6
due
-Module 6 Practice Test
Due
1/6
1/8
1/12
1/14
Finish Nolan Case
Study and Start
Jason & Sydney
Case Studies
Appendix G
Final Test Review
Comprehensive
Final Exam
Party!!!!
8