GREAT BASIN COLLEGE
HUMAN NUTRITION 121
Fall 2010
Professor:
Days:
Time:
Room:
Lab:
Dr. Betty Elliott, Ed.D.
Thursday
7: 00 – 9:30 p.m.
GTA 128
Saturday. Oct. 2 : 10:00 – 4:00
Saturday, Oct. 16: 10:00 – 1:00
Lund 129
Office Hours: By Appointment. Call my home at 738-2676
E-mail:
Best contact is through WEBCAMPUS mail.
Text:
Personal Nutrition
Marie A. Boyle and Sara Long
Wadsworth, Cengage Learning 7nd Edition
Course Identification # : CWANWF6H87Y4AJ
Companion Student Study Course Key: CM-9781111474935-0000006
Course Description:
An introductory nutrition course focused on the major nutrients and their roles in
maintaining good health. Student will learn to recognize well-balance diets and acquire
shopping tips and preparation techniques for optimum utilization of food dollars. Class
includes four required labs that will be taught by Kara Coates (Elko, Ely, and Battle
Mountain), Doug Hogan (Winnemucca), and Jim Fitzgerald (Pahrump).
Student Outcomes: General Education Student Learner Outcomes
It is the goal of the faculty of Great Basin College that all students that graduate with
either an Associate or Bachelor’s degree from this institution have had the opportunity
presented to them during their attendance to have acquired ability and awareness with the
following objectives:
1. Communications Skills: students will be able to communicate clearly and
effectively in written and oral form, embracing discussion, reading, listening, and
accessing information.
Communication Outcomes
 Discuss or summarize nutritional concepts, either in writing or in person,
using the appropriate vocabulary and relevant research findings.
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Conduct four laboratory exercises and report upon the procedures and
results in the prescribed format in such a way that the reader can identify
the purpose of the experiments, the results, and the conclusions.
Collect information from electronic, print and live sources
Evaluate the validity of the nutrition information collected
Organize information into a usable format
Measurement of Communication Outcomes: Class participation, lecture exams,
lab reports, access electronic and print media, quizzes
1. Students will participate in class discussions, using appropriate vocabulary to
present ideas, beliefs, values, or knowledge to contribute to the discussion.
2. Students will provide a written response to essay questions on each lecture
exam using a standard rubric.
3. Students will report on each of the four laboratory sessions using the format
and rubric as provided by the instructor.
4. Students will pass a quiz at the beginning of each laboratory.
5. Students will cite appropriate electronic and print information resources.
6. Laboratory write-ups will be organized in the correct format with results
displayed according to MLA standards.
2.
Critical Thinking: students will integrate creativity, logic, quantitative
reasoning, and the hierarchy of inquiry and knowledge in social scientific
understanding.
Critical Thinking Outcomes:
 Assess a dietary pattern to determine the adequacy of nutrient intake to
maintain a healthy body, taking into consideration age and lifestyle of the
individual.
 Use scientific research to explain nutritional concepts.
 Utilizing standard laboratory procedures, apply the scientific method by
developing a hypothesis, conducting experiments, tabulating results in table
and graph form, and presenting conclusions in a research format.
 Apply appropriate mathematical operations to problems and achieve correct
solutions.
 Evaluate validity of scientific findings and their sources in explaining the
relationship between nutrition, disease and health.
Measurement of Critical Thinking Outcomes: Assignments, lecture exams, lab
exercises, diet history assignment, class participation.
1. Conduct an assessment of his/her dietary intake of specific nutrients and
compare to the recommended dietary standards, identifying those above or
below the standards, and stating how the diet might be modified to conform to
the standard. Each student will demonstrate this assessment in class.
2. Earn a passing score on lecture exams
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3. Conduct four science labs, using correct procedures, to examine the chemical
and physical properties of foods.
4. Test a food for evidence of enzyme activity and determine the effects of
temperature, concentration, and substrate on the activity level.
5. Conduct, and report results and conclusion of a lab experiment.
6. Complete a three-day dietary record and analyze it for nutritional content.
3. Personal/Cultural Awareness: students will understand the roles of individuals in
society, the development of human societies, and significance of creativity in the human
experience.
Personal/Cultural Awareness Outcomes:
 Students will recognize the roles of individuals, families, communities,
and society as they impact nutritional status.
 Students will recognize the influence of personal beliefs, values,
economic, and psychosocial factors on food choices
 Students will recognize personal biases regarding physical health and
wellness in themselves and others
Measurement of Personal/Cultural Awareness outcomes: Lecture exams, lab
reports, class participation, assignments.
1. Students will identify cultural, personal, psychosocial, and economic factors
that influence food choices on lecture exams and in assignments.
2. Students will state how dietary requirements change throughout the life span
on lecture exams.
4. Personal Wellness: students will develop knowledge, skills, and behaviors which
promote personal well being.
Personal Wellness Outcomes:
 Assess dietary patterns to determine the adequacy of nutrient intake to
maintain a healthy body.
 Recognize personal biases regarding physical health and wellness in
themselves.
 Make recommendations on how to correct dietary deficiencies in a diet for
themselves, a child, a teen, and a senior citizen.
Measurement of Personal Wellness outcomes: lecture exams, assignments, pre
and post class diet survey, class participation
1. Scores earned on lecture exams.
2. Students will identify personal factors that influence food choices in the 3-day
diet history, state whether there are health risks associated with the pattern of
intake, and state how to correct nutritional deficiencies, if any.
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3. Students will complete a pre and post class diet survey to assess the level of
nutritional knowledge, skills, and behaviors which are known to promote
health and compare the results
5.
Technological Understanding: Students will function effectively in modern
society through the use of technology.
Technological Understanding Outcomes:
 Use basic computer technology competently to complete assignments.
 Students will use scientific equipment in appropriate and correct manner.
Measurement of Technological Understanding: Lecture exams, lab exercises,
online discussions, diet history assignment.
1. Students will access supplementary materials from the instructor’s webpage.
2. Students will complete the lecture exams online.
3. Lab assignments will be typed and formatted according to instructions.
4. Students will use appropriate websites for dietary information and analysis.
5. Students will perform the laboratory assignments as instructed using correct
equipment to obtain results.
6. Communicate with instructor online or in person to complete assignments.
Course Objectives:
Upon completing Human Nutrition 121, student will be able to:
1.
define terms common to a discussion on nutrition;
2.
identify the six major categories of nutrients and discuss how the roles of the
nutrients in each of those categories affect health status;
3.
describe how foods are grouped in the Daily Food Guide;
4.
discuss how the Food Guide Pyramid provides guidance to achieving
adequacy and balance in food choices;
5.
describe mechanical and chemical digestion of food;
6.
identify and compare nutritional needs and problems of various age groups
(infants through seniors);
7.
identify common nutritional deficiencies in the United States among various
age groups and ethnic groups and discuss treatment modalities;
8.
demonstrate an understanding of the concepts of energy balance and physical
activity;
9.
discuss the role of nutrition in disease prevention and health promotion;
10.
state the basic concepts of safe food handling;
11.
apply the principles of nutritional assessment, demonstrating data collection
and interpretation, including elementary statistical concepts.
Course Requirements:
This course has two components: the lecture, which meets for two and one-half hours
each week on Thursday, and three three-hour labs which meet on Saturday, October 2
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(10:00 – 4:00) and Saturday, October 16 (10:00 – 1:00). The labs are an integral part of
the course since the course fulfills a science requirement in the general education degree
requirements at GBC. In order to pass the course, you must participate in all aspects of
the course: lecture attendance, assignments, exams, laboratory attendance and reports.
Method of Instruction:
This course is primarily taught through lecture, discussion, and assignments which
require students to apply the information covered in lectures and discussion.
You are encouraged to read the assigned reading prior to the lecture and each laboratory
exercise, so that you might benefit fully from the discussion and ask questions that may
arise while you study alone.
Your text has been bundled with a software application that will be used extensively
throughout the course. If you purchase your text through GBC bookstore, you will
receive the software with the text. If you purchase your text from another source, you
will need to purchase the software from Cengage. There is a site on the WebCampus
webpage linking you to that site.
The labs are designed to reinforce and demonstrate the application of concepts discussed
in lecture. They will be interesting and give you a chance to “see” science at work in the
laboratory. The labs are posted on WebCampus so you need to print them out prior to the
scheduled lab date and read the experiments ahead of time. At the beginning of each lab,
you will take a 10 point lab quiz on the lab topic prior to doing the lab, so READ the
LAB BEFORE the Lab so you will know what you are doing.
Attendance:
Since you have paid good, hard-earned money for the course, I anticipate that you will
want to get your money’s worth by attending class. I will take roll, with excessive
absences noted in the event that a final grade is border-line. While the text contains the
theory content of nutrition, class discussions will make the information come to life as it
is discussed within the context of our day-to-day lives. Should you need to miss class to
observe a religious holiday, please notify me prior to the holiday absence as this
constitutes an excused absence per GBC policies?
Exams:
There will three lecture exams, each worth 100 points, scheduled in the syllabus, for a
total of 300 points. Unless there is a clear, documented reason, students are expected to
take the exam at the scheduled time. The exams will be taken online during the
scheduled week.
Sometimes, life is uncertain. If you have a serious situation that interferes with the class
schedule, please give me a call or email and let’s discuss it. If you know in advance that
you will be unable to take an exam, I would prefer that you take it early. Communication
between us is important as we are partners in this endeavor. It is important that you give
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me feedback on how you (and I) are doing in the course. If you have questions, you must
let me know. As I believe, “it’s not what the teacher is teaching that counts, but what the
student is learning.” So, let me hear from you early and often.
Assignments:
Lecture Component:
Quizzes: Most weeks there will be a chapter quiz of 10 points. The quiz will be
taken online and automatically submitted to me. The quiz will be opened for you to take
the day after class (Friday morning) and will close the following Wednesday at 11:30
p.m. There will be a time limit of twenty minutes to take the quiz and at least half of
the ten will be taken from the review quiz at the end of each chapter. Therefore, I would
suggest that you take the review quiz for each chapter. On the weeks of exams, there
will not be a quiz, as you will want to study for the exam. There will be 10 quizzes for a
total of 100 points possible for the chapter quizzes.
Assignments: Each week there will be an assignment appropriate for the chapter
topic. The assignments will vary in approach and are designed to help you learn much
about your diet and health. Each assignment will be worth 10 points for a total of 100
points for the semester. We will use the Diet Analysis+ software included with your text
for a number of the chapter assignments which you will complete online and
automatically submit to me. I will assist you in the steps for using the technology
available with the class.
Scorecards: There will be five short assignments called Scorecards. These are
printed in your text as well as being loaded into WebCampus for the course. These are
each worth 5 points and are very easy to complete as there are no right or wrong answers.
This will be an easy way for you to earn 25 free points simply by answering and
submitting to me. These are designed to engage you in the course content.
Lab Component:
As mentioned earlier, there are three laboratory sessions scheduled on Saturdays.
Prior to beginning each lab exercise, there will be a short quiz on the lab exercise ( 10
points) to insure that you have read and understand the lab you are about to conduct. Lab
attendance is mandatory and lab activities will constitute 27 % of the final course grade.
Each of the three lab write-ups is worth 40 points for a total of 120 points, making each
lab worth 50 points.
The comprehensive 3 – day Diet Analysis (Lab #4) is worth 50 points bringing the total
lab points to 200 out of the 700 possible. You will use the Diet Analysis+ software that
has been bundled with your text for this assignment.
Policy of Academic Integrity:
A GBC student is expected to conduct him or herself in accordance with college
standards. The GBC catalog contains the Student Conduct Policy and prohibits certain
specific behaviors, including academic dishonesty, cheating, and plagiarism, falsifying
research data and results, and assisting others to do the same. In this course, there will be
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amply opportunity to work together, and those times that I will expect your work to
represent your efforts alone.
Accommodations:
Students with documented physical or learning disabilities have the right to free
accommodations to ensure equal access to educational opportunities at Great Basin
College. For assistance, contact the Student Services Office at 753-2279. Any student
needing special accommodations should notify me immediately.
Grading Policy:
During the course you will earn points for all of the activities in the class. This means
that completing the chapter quizzes and exercises can positively influence exam scores as
well as your final course grade.
Points will be earned for the following activities and exercises:
Lecture
Chapter quizzes 10 @ 10 points = 100
Chapter exercises 10 @ 10 points = 100
Chapter Scorecards 5 @ 5 points = 25
3 Exams @ 100 pts. each
= 300
525
Lab
200
Lab reports: 3 @ 40 points each = 120
Lab Quizzes: 3 @ 10 points each = 30
Diet Analysis
= 50
Total Points
725
The final grade will be determined by the percentage of the points earned in the entire
course, lecture and lab combined, according to the following scale:
A
B
C
D
F or W*

90% - 100%
80% - 89%
70% - 79%
60% - 69%
Below 60%
652
580
507
435
000
–
–
–
–
725 points
651 points
579 points
506 points
434 points
GBC Catalog, “If you do not formally withdraw by the end of the 13th week of
instruction, your instructor may assign a grade of “F” to your grade report.
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CLASS SCHEDULE
Week
Date
Lecture Topic
Assignments
1
Sept. 1
Course Introduction
View the tutorial for the Diet
Analysis+ program practice
2
Sept. 9
The Basics of Understanding
Nutrition
Chap. 1
Chapter Quiz (#1)
Scorecard (#1): Longevity Game
3
Sept 16
Food Safety
Guest Lecturer: Kara Coates
Food Safety Video
Hand Washing Demo
Testing the Environment for Bacteria
Chapter 12 (pp. 415 – 425)
Chapter Quiz ( Food Safety – #2)
Scorecard (#2): Food Safety
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Sept. 23
Pursuit of a Healthy Diet
Dietary Guidelines
My Pyramid Diet Planning
Food Labels
Portion Sizes
Chapter 2
Chapter Quiz (#3)
Scorecard #3: Rate Your Plate
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Anatomy for Nutrition’s Sake
5
Sept. 30
Chapter 3
Diet Analysis+ (#2)MyPyramid
5
Sept. 30 – Oct. 5 EXAM #1
Chapters 1,2,3,12
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Oct. 7
The Carbohydrates:
Sugar, Starch, and Fiber
Digestion of Carbohydrates
Chapter 4
Chapter Quiz (#4)
Scorecard #4: How Sweet is It?
Diet Analysis+ (#3)
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Oct. 14
The Lipids: Fats and Oils
How the Body Handles Fats
Chapter 5
Chapter Quiz (#5)
Diet Analysis+ (#4)
Scorecard #5: Fats
8
Oct. 21
Proteins and Amino Acids
Protein Functions
Chapter 6
Chapter Quiz (#6)
Diet Analysis+ (#5) Proteins
9
Oct. 28
The Vitamins, Minerals, and
Water
Chapter 7
Scorecard #6: Power of Produce
Diet Analysis+ (#6) Vitamins,
Minerals
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Oct. 29 – Nov. 3 EXAM #2
Chapter 4,5,6,7
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10
Nov. 4
Fluids and Beverages
On Nutritional Health
Chapter 8
Chapter Quiz (# 7)
Diet Analysis+ (#7)Sport Drinks
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Nov. 11
Weight Management
Chapter 9
Chapter Quiz (# 8)
Diet Analysis+ (# 8)
Weight Management
12
Nov. 18
Nutrition and Fitness
Chapter 10
Chapter Quiz (# 9)
Scorecard 7: Physical Activity
Diet Analysis+ (# 9)
Physical Fitness
13
Nov. 25
THANKSGIVING HOLIDAY
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Dec. 2
The Life Cycle
Chapter 11
Chapter Quiz (#10)
Lab # 4- Diet Analysis
15
Dec. 9
Pesticides
Food Additives
New Food Technologies
Chapter 12
10
16
Dec. 10 – 16
EXAM # 3
Chapter 8,9,10,11,
12 (pp. 425 – 441)
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