WSU Department Name
Department of Health Promotion & Human Performance
WSU Course Number & Listing
NUTR LS1020: Foundations in Nutrition - A Web Enhanced Course (3 Credit Hrs.)
High School: Fremont High School
WSU Concurrent Adjunct Instructor: Mrs. Jerrie Lin Hansen
High School Course Name: Nutrition 1020
2011-12
(Attention: Contact the College or University you wish to attend to make sure that these Concurrent Enrollment
courses will meet your goals for fulfilling General Education requirements or will count toward your chosen major).
Concurrent Adjunct Instructor’s Office Hours
7:15-3:15
Concurrent Adjunct Instructor’s phone and email
jlhansen@wsd.net
Prerequisite High School Courses if any
none
COURSE DESCRIPTION: Basic principles of human nutrition are considered with respect to maintaining nutritional
balance, as well as maintaining good health.
PRIMARY REFERENCE: Jennifer Turley & Joan Thompson (2010). Nutrition: It’s Your Life Science (4th Edition).
Belmont, CA: Cengage Learning. The required text contains Assessments, Lecture CD and diet analysis software web access
card. ISBN-1133307140 or ISBN 1111400016
COURSE DIRECTION: The “Foundations in Nutrition" course will be divided into six modules. The course content
is applied and reinforced through homework assessments, examinations, and discussions. The progression of learning
course content, to utilizing critical thinking skills to solve problems will be evident as the course continues.
Ultimately, students will use the entire textbook to solve problems. The course content focuses on the scientific
foundations of human nutrition pertaining to adults in the modern environment.
1. Module one will introduce common terminology used in the discipline, levels of organization in nature, followed
by the introduction of the six categories of nutrients that function in cellular structure and metabolism and are
essential to life due to human genetics; carbohydrates, proteins, lipids, vitamins, minerals and water.
2. Module two will explore the tools that are used to plan, manage and evaluate the diet. Food package label
information, Dietary Reference Intakes, MyPyramid, the evolution of diet and dietary recommendations, and food
composition will be presented and applied.
3. Module three will first address the gastrointestinal system, and provide an overview of ingestion, digestion,
absorption, utilization, and excretion of food. Then the focus on each of the categories of energy producing
nutrients will be addressed with respect to the cardiovascular, skeletal-muscular systems, and the environment and
food production from the plant and animal kingdoms; how genetics and evolution affect nutrition and
predisposition for disease; and how foods affect cellular metabolism, homeostasis and health. Topics include
diabetes, lactose intolerance, food allergy, heart disease, cancer, protein synthesis, and protein functions.
4. Module four covers scientific inquiry. Then the epidemic of obesity is addressed. Principles of energy balance, body
composition and weight control are presented in the context of nutritional adequacy and maintenance or disruption of
homeostasis. The content learned will be applied and assessed in the computer-aided, dietary analysis project and Exam
4.
5. Module five examines the essential vitamins, minerals, and water in the processes of life including cellular
metabolism and physiology. Nutrient toxicities, deficiencies, safe intakes, good food sources including those by
societal intervention and the functions of every essential, non-energy producing nutrient will be discussed.
6. Module six will introduce the food production, legislation, agencies governing food, and consumer awareness.
Topics will include nutrition in the media, reliable sources of nutrition information, dietary supplements, food
additives and the governance of food safety. In addition, microorganisms that commonly cause food-borne illness,
microorganisms that commonly promote gastrointestinal health, food safety, the prevention of food-borne illness,
food processing, food systems, food production, and food system sustainability are covered.
The overarching course goals are to:
1. Provide students with critical human life and nutrition information that will expand their understanding of science and
also be personally applicable to their daily and life-long health and wellbeing in the modern environment through
applied assessments, exams, and discussions.
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Satisfy a life science general education course requirement.
Student learning outcomes: Upon successful completion of this course students will know:
1. The nature of science and be able to:
a. Identify scientific experimental designs and understand that dietary recommendations are based on repeatedly
examined data and are progressively updated and revised based on newly published scientific findings.
b. Distinguish scientific information from information that is not scientific as well as the appropriate methods to
seek scientifically sound information.
c. Utilize scientific inquiry to test hypotheses by collecting and analyzing data, and drawing conclusions about their data
in regards to the hypothesis tested.
d. Apply dietary patterning techniques to determine the nutritional adequacy of diets and make recommendations for
improving dietary intake based on diet analysis results.
2. The integration of science with emphasis on human nutrition and be able to:
a. Demonstrate knowledge of the shared basic organizational principles of life (molecules, cells, organs, organ
systems, and organisms) and relate the knowledge across several different scientific disciplines such as
physiology, anatomy, biochemistry, biology, immunology, and microbiology.
b. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they meet the
nutritional needs of humankind.
c. Distinguish science from other views for understanding humanity.
3. The role of science in society especially in regards to human health and be able to:
a. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual life and the
societal economic impact of good versus bad nutrition.
b. Relate technological advancements in medicine and food production to the advancement of the science of human
nutrition.
4.
5.
6.
7.
8.
c. Explain the impact that the food industry has on human food choices and the subsequent relationship to health and
disease at the individual, society, and environmental level.
d. Provide examples of past and present nutrient and diet trends in modern society and the positive and/or negative
implications for human health and earth’s resources.
e. Utilize tools to determine nutrient values of foods consumed by diverse populations.
f. Plan, evaluate, and manage diets to improve and support life-long health.
Problem solving and data analysis and be able to:
a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients and calories for
humans via dietary analysis and food package label interpretation.
b. Complete a computer-aided two-day average personal diet (nutrient and energy) analysis and base their
conclusions and recommendations on data collected, analyzed and interpreted data. Utilize recently published
nutrition standards based on empirical nutrition and related science data that has been rigorously analyzed,
interpreted, and generalized for public recommendations.
c. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
Levels of organization and be able to:
a. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, organs, organ systems,
organisms and the ecosystem in which they interact.
b. Relate levels of organization to humans, plant and animal foods, and the environment.
Metabolism and homeostasis and be able to:
a. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain or disrupt
homeostasis through sustained or altered metabolisms affected by their cumulative dietary food choices and
lifestyle.
b. Provide specific roles of nutrition in metabolism and homeostasis in the human body.
c. Explain how the human body processes food and utilizes nutrients with additional reference to energy balance and
weight control.
d. Associate nutrition, genetics, metabolism, exercise and lifestyle with health promotion and disease prevention.
Genetics and evolution and be able to:
a. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed genetic
diseases that are reinforced by diet composition, preserved by natural selection, and passed on generationally.
b. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and disease.
c. Communicate the evolution from the Paleolithic diets to today’s diet in the content of dietary recommendations
for Americans.
Ecological interactions and be able to:
a. Describe the interaction of the human with the environment for vitamin D synthesis and the current environmental
and societal issues hindering adequate synthesis and the resulting disease complications.
b. Relate the ecological impact and the role for environmental responsibility pertaining to food choices and food
system sustainability.
c. Demonstrate knowledge of the plant and animal kingdoms in regards to the food system, food webs, food chains, and
human interaction.
d. Provide examples of positive and negative interactions of humankind with microorganisms regarding sickness,
health and food production.
e. Prevent food borne illness by adopting good food handling techniques.
f. Address diet and nutrient issues and concerns for weight control, disease prevention, physical activity, food
safety, and biotechnology.
g. Consume a healthy diet composed of various plants, animals, and flora.
REQUIREMENTS: The “Foundations in Nutrition” course provides three contact hours a week in the classroom.
Additionally, at least six hours per week of study outside of class is expected and online students should expect to
devote nine hours each week to successfully accomplish the course requirements.
6 Exams (4@150 points, 2@100 points)
800 points
6 Homework Assessments (4@25 points; 2@50 points) 200 points
Total Possible Points:
1000 points
PROCEDURES
Assessm
ent
Dates &
Informat
ion
Exam
Dates &
Informat
ion
You are required to complete version A of the homework assessments. These are found
at the end of each learning module in the textbook. You will submit your answers to the
assessments on WSU Online using the "Assessment" tool. See Table 1 for due dates.
Please adhere to these dates to avoid poor academic performance. This is NOT a selfpaced course. Assessment 4 requires the use of the diet analysis software (the access
card was provided with the textbook). Some assessments may require the use of a
calculator. Late assessments will be penalized with a 20% reduction in possible points if
the assessment is submitted between the due and close dates (unless prior arrangements
have been made). If the submission opportunity is missed, the student will receive 0
points for the assessment.
All exams will be available during the dates indicated in Table 2. Exams 1, 2 and 3
are closed book exams that are limited to 1.5 hours. Exam 4 is a take-home exam
found in appendix H of the textbook. Exam 4 requires the use of diet analysis
software (the access card was provided with the textbook). Exam 4 answers are
submitted on WSU Online using the "Assessment" tool and your diet analysis reports
are submitted to the class professor in person or by postal service. Exam 5 (vitamins
and minerals) and Exam 6 (the comprehensive final exam) are open book/notes, and
are limited to 2 hours. Calculators are permitted on all exams. For face-to-face
classes, all exams except exam 4 are administered paper-pencil in WSU testing
centers except exam 6 (the final exam) which is in the classroom according to the
official WSU final exam schedule. For online students, all exams except exam 4 are
administered on chi-tester in WSU testing centers or with an approved proctor for
out-of-area students (those living more than 50 miles away from a WSU testing
center). When using WSU testing centers, students must arrive at least 1 hour prior to
closing with a valid picture I.D. Face to face students will also need a pencil and a
dime. Late exams will be penalized with a 10% reduction in possible points. Exams
1-3 and 5 will be available to make-up according to the dates in Table 2. If the
student knows PRIOR to an exam that there will be a schedule conflict, s/he may not
lose points; BUT PRIOR arrangements must be made.
POLICIES
Grades
&
Grading
Policies
Grade
Scale
Writing
& Exam
4
Grades are based on a % of the total possible points earned in the class. Student
performance in this class is based on 1000 points total from Exams (6 for a total of
800 points) & Homework Assessments (6 for a total of 200 points). You can check
your grades and review your assessments in the WSU Online class. Students should
discuss grade concerns with their instructor throughout the semester or within 2weeks of the semester end. Graded work is not on file indefinitely.
Grades are based on a % of the total possible points earned in the class and can be
accessed online at: https://online.weber.edu in “my grades”.
Final grades are determined using the following grade scale:
A (93% and above); A- (90.0-92.9%); B+ (87.0-89.9%); B (83.0-86.9%); B- (8082.9%); C+ (77.0-79.9%); C (73.0-76.9%); C- (70.0-72.9%); D+ (67.0-69.9%); D
(63.0-66.9%); D- (60.0-62.9%); E (59.9% and below). UW grades are issued for
students who remain enrolled in the class but stop submitting work.
Students should thoughtfully, analytically, and skillfully write their exam 4 essay answers
(refer to appendix H and check your mail in the WSU Online classroom for instructor
guidance). The answers will be typed and submitted using the WSU online assessment
tool. This is the writing exercise for this course. Students will need to demonstrate critical
writing ability for full credit. See the grading criteria in appendix H. Grades may be
deducted up to 20% for poor writing. Students are encouraged to use the WSU writing
center for support (http://www.weber.edu/WritingCenter) and the supplemental
instruction (SI) is available for Nutr LS1020 students.
Academic
Honesty &
Dishonesty
Extra
Credit
Students should follow the "student code" (http://documents.weber.edu/ppm/6-22.htm)
regarding academic honesty. It is unacceptable to give students’ information about
exam questions, their answers or correct answers on homework assessments. Any
individual caught cheating on examinations and/or assessments; such as plagiarizing or
copying another person's homework will receive an automatic "E" for their final grade.
In addition, a letter will go into the student's file documenting the crime.
There are a variety of extra activities that will help students succeed in applying the
information learned in this class. These activities are detailed below and indicated in
Table 3. Though the total number of extra credit points available are nearly 100, the
maximum extra credit points that will be applied to a student’s class grade is 30
plus 5 points for completing the end of course evaluation. This maximum of 35
points extra credit points when applied to the class grade will raise the student’s
grade 3% or one-half step, such as from a “B” letter grade to a “B+” letter grade.
THE DIET ANALYSIS PROFILE: Earn 5 point extra credit by activating your diet
analysis account and setting up your diet analysis profile. After you have done so,
answer the questions form the assessment tool. If you decide not to complete this
extra credit opportunity then you will earn ½ the extra credit points form the
following options and well need to accumulate 60 points to have 30 points applied to
your final course grade.
‘
The Health Assessment: Up to 20 extra credit points can be earned as described in
“The Health Assessment Extra Credit” document located in the resources folder of
the WSU Online class. Students may have their health status evaluated for blood
pressure, blood cholesterol, blood sugar, body composition, waist measurement, and
BMI. Values are measured in The Human Performance Lab, located in PE room 12.
You must sign-up for an appointment. Stay tuned for your class sign up period and
please be on time for your appointment. For an accurate blood cholesterol & blood
sugar measurement, it is recommended that you fast for 10 hours. Shorts and t-shirts
are required to assess body composition. Alternatively, blood pressure, blood sugar,
and blood cholesterol can also be measured in the Student Health Services Center on
a walk-in basis (located in the student services building, open from 9:00 - 2:30 daily).
Total Recall and Exam Practice Questions: Up to 1, 3 or 5 extra credit points are
available for completing the Total Recall options at the end of each module. Total
Recall includes 10 questions, a case study, and a crossword puzzle. Additionally for
5 points extra credit, there are practice exams only available in the online class for
modules 1, 2, 3, and 5. There is no practice exam for the Take Home Exam 4 found
in Appendix H of the textbook. The practice exam for module 6 is found in Appendix
G which is a comprehensive case study that you will need to submit your answers in
the online class. Students are encouraged to engage in all of these extra activities to
be better prepared for exams.
The End of Course Evaluation: Though completing the end of course evaluation
doesn’t help with learning course content, it helps us evaluate the class and continue
to make improvements. Because your comments and evaluation is valued, 5 extra
credit points will be provided for completing the "End of Course Evaluation". This is
typically available during the last week of the semester. WSU Online announces
when the evaluations are available and what the link is, though it is usually:
http://chitester.weber.edu/evals.cfm
OTHER VALUABLE INFORMATION
The Lecture
CD
Students should utilize the T-Talk lecture CD that accompanies the textbook. To
view and listen to lectures, students should insert the CD into their CD-ROM drive.
The CD automatically opens to the “contents” file. Just click on the desired lecture
title in blue. The lecture uses a web browser and flash but internet connection is NOT
used. PDF files of the PowerPoint lectures (6-slides per page color handouts) are also
on the Lecture CD. Adobe Acrobat Reader is needed to open PDF files (available
free from www.adobe.com).
Student
Study
Activities
Within each WSU Online class learning module are student Study Activities meant
to help prepare you for exams. Tools include: Flash cards, pick-a-letter, fill-in-theblank, matching, crosswords, and glossary. Some activities download to ipods/small
screen devices.
Optimal
WSU Online
Log on to at https://online.weber.edu. Enter your wildcat username and password.
Click on the blue underlined course title to enter the class. Tune your browser for
optimal performance. Disenable pop-up blockers for WSU Online. Students will
need to have the Java on their computers to use the Chat tool. Go to www.java.com
to download a free version of the software.
Performance
Tips
Students with
Disabilities
"Any student requiring accommodations or services due to a disability must contact
Services for Students with Disabilities (SSD) in room 181 of the Student Services
Center. SSD can also arrange to provide course materials (including the syllabus) in
alternative formats if necessary." For more information contact SSD at 801-6266413, ssd@weber.edu, or http://departments.weber.edu/ssd/.”
Nutrition
Related
Degrees @
WSU
Majors and Minors offered through The Department of Health Promotion and Human
Performance at Weber State University include: Human Performance Management
Major, Health Promotion Major or Minor, Physical Education Major or minor,
Athletic Training and Athletic Therapy Majors, Nutrition Education Minor (see
http://programs.weber.edu/nutrition), & Recreation Minor. In addition, WSU offers a
Bachelors of Integrated Studies (BIS) Major. For this degree, the student graduates
with 3 areas of emphasis individually contracted by course according to their
interests.
Important
Dates
Classes start: 8/23/10
Holidays/Breaks: 9/6/10 Labor Day Holiday, 10/15/10 Fall Break, 11/25-26/10
Thanksgiving Break
Last day for: “W” 11/2/10; Classes End 12/3/10, Finals 12/4/10-12/9/10
Table 1: Assessment Schedule (see course policies above for details)
Required
Assessment
1
2
Assessment Title
(Content Area)
Nutrition Basics
Food Labels (DRVs & RDIs), DRIs,
Points
25
Open
9/3
Due
9/12
50
9/17
9/30
25
10/8
10/31
50
10/22
11/14
& Diet Evaluation
3
The Gastrointestinal System &
Metabolism
4
Dietary Project: Case Study Approach
to the Methods of the Discipline
5
Vitamin & Mineral Knowledge
25
11/5
12/7
6
Fact, Fallacy and Food Safety
25
11/19
1/2
Table 2: Exam Schedule (see course policies above for details)
Exam
1
Module
1
Points
150
Conditions
Closed Book, 1.5 hour limit
Due Dates
9/14
2
2
150
Closed Book, 1.5 hour limit
10/4
3
3
150
Closed Book, 1.5 hour limit
11/2
4
1-4
100
Take-Home: Use Appendix H &
Opens 10/29
the writing policy on pg 5 of
Essay Answers Close 12/1-5
this syllabus
Diet analysis reports due (or
postmarked by) 11/5
No late work, No make-ups
5
5
100
Open Book, 2 hour limit
12/9
6
1-6
150
Open Book, 2 hour limit
1/12
http://weber.edu/TestingCenter/
http://www.weber.edu/Registration/Final_Exam_Schedule.html
Make-up exams (10% reduction) are available in testing centers: 1/1-5
Make-up exams are offered through Chitester in testing centers for exams 1, 2, 3, & 5
Table 3: Optional Extra Credit Opportunities (see course policies above for details).
Activity: Submit as extra
credit in the WSU Online
class
Points
(up to)
Open
Due
Course Orientation Quiz
5
8/23
8/31
Module 1 Questions
1
8/23
Module 1 Case Study
1
8/23
9/12
9/12
Module 1 Crossword Puzzle
3
8/23
Exam 1 Practice Questions
5
8/23
9/13
Module 2 Questions
1
9/15
Module 2 Case Study
1
9/15
9/30
9/30
Module 2 Crossword Puzzle
3
9/15
Exam 2 Practice Questions
5
9/15
10/1
Module 3 Questions
1
9/29
10/31
Module 3 Case Study
1
9/29
10/31
Module 3 Crossword Puzzle
3
9/29
10/31
Exam 3 Practice Questions
5
9/29
11/1
Module 4 Questions
1
10/20
11/4
Module 4 Case Study
1
10/20
11/4
Module 4 Crossword Puzzle
3
10/20
11/4
9/12
9/30
No Exam 4 practice questions as this is a take home exam, see appendix H
Module 5 Questions
1
11/6
12/7
12/7
Module 5 Case Study
1
11/6
Module 5 Crossword Puzzle
3
11/6
Exam 5 Practice Questions
5
11/6
12/8
Module 6 Questions
1
11/17
1/4
Module 6 Case Study
1
11/17
1/4
Module 6 Crossword Puzzle
3
11/17
1/4
Exam 6 Practice is Appendix
6
11/17
1/9
End of Course Evaluation
5
~11/22
Health Assessment
20
N/A
12/7
G Case Study Nolan
9/14