W EBER S TATE U NIVERSITY
Department of Health Promotion & Human Performance
COURSE: NUTR LS1020: Science and Application of Human Nutrition
CREDIT:
Online class is located at: http://canvas.weber.edu
3 semester credit hours, lecture style class format
CLASS SCHEDULE: Fall 2013-14
PROFESSOR: Melody Beutler, mbeutler@dsdmail.net
, phone 801-402-8863
COURSE DESCRIPTION: Science and Application of Human Nutrition: Human nutrition is the platform to study the nature and integration of science across disciplines and in society through applied problem solving and data analysis. Nutritional balance and good health are explored in context of the levels of organization, metabolism and homeostasis, genetics and evolution, and ecological interactions.
PRIMARY REFERENCE: Jennifer Turley and Joan Thompson (2013). Nutrition: Your Life Science
(1 st Edition). Belmont, CA: Wadsworth/Cengage Learning.
ISBN-13: 9781285050249.
The text comes with an access code for diet analysis plus software and the eBook.
Use the access code to create your online, DA+ account at http://cengagebrain.com
or http://cengage.com/login . If you lose the code it will cost ~$48 to purchase a new code which is needed for exam 4 and homework assessment 4.
The phone no. for WSU Davis campus is 801-395-3575
Please make these few minor corrections to the text: The DRI in the front inside cover of the book has I.U. units for vitamin
A when the units should be
μg. On page 209, type in “Butter, salted.” On page 210, type in “Potatoes, Mashed with whole milk and margarine.
” On page 231, the DRI for vitamin D should read 15 μg.
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 the many learning activities. 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 first six modules and the appendices of 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 nutrients from the six categories of biological molecules that function in cellular structure and metabolism, and are essential to life (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, MyPlate, 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-
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muscular, endocrine and immune systems, 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 the vital functions of protein.
4. Module four covers scientific inquiry. Then the epidemic of obesity tied to genetics and evolution 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. Principles of fitness and nutrition for sport content areas support the physiological adaptations to physical fitness.
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, nonenergy producing nutrient will be consistently explored.
6. Module six will introduce the environment and food production from the plant and animal kingdoms, 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, the prevention of food-borne illness, food processing, 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 function, life-long health and wellbeing in the modern environment through applied assessments, exams, discussions and learning activities.
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Partially satisfy WSU’s life science general education requirements.
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, are progressively updated and revised based on newly published scientific findings. b. Distinguish scientific information from information that is not scientific by recognizing sound scientific methods. c. Utilize scientific inquiry to test hypotheses by collecting, analyzing data, interpreting, and drawing conclusions about their data in regards to the hypothesis tested.
d. Utilize dietary software to determine the nutritional adequacy of food intake and make recommendations for improving the diet based on diet analytical 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 living systems on Earth.
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 health 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. 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 ea rth’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.
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4. Problem solving and data analysis and be able to: a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients and energy for humans via dietary analysis and food package label interpretation. b. Complete a 2-day, computer-aided, analysis (nutrient intake and energy expenditure), and base the conclusions and recommendations on data collected, analyzed and interpreted. c. Utilize current nutrition standards based on empirical nutrition and related scientific data that has been rigorously analyzed, interpreted, and generalized for public recommendations. d. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
5. Levels of organization and be able to: a. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, tissues, 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.
6. 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.
7. 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.
8. 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 which inhibit growth or prevent survival of microorganisms. f. Address diet and nutrient issues and concerns for weight control, disease prevention, physical activity, food availability, and biotechnology. g. Consume a healthy diet composed of more sustainably produced plant and animal foods.
9. Nutrition Science Learning Outcomes for Statewide Articulation
A.
Perform a diet and energy expenditure analysis utilizing computer software, analyze and interpret the results for dietary adequacy, health and risk for nutritionally-related chronic diseases, as well as make recommendations for improving nutritional health.
B.
Integrate the scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and lifestyle while utilizing several standards/guidelines/guidance systems to plan, evaluate, and manage diets to support life-long health.
C.
Describe how the human body digests food, metabolizes and utilizes the nutrients and Calories/energy in health or disease; and identify risks factors for developing chronic disease including the interpretation of biochemical, clinical and anthropometrical laboratory measures.
D.
Utilize basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism; and identify good dietary sources of nutrients.
E.
Evaluate food package label information - analytically and critically knowing the basis of the specific standards used for providing nutrition information; and understand the responsibility of the FDA to insure the safety of processed foods in order to make healthy food choices.
F.
Identify scientific methods used; discern the reliability of nutrition information based on scientific evidence, source and professional credentials; in addition to describing the federal agencies and their responsibilities to
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insure public food safety, sustainable food production; and personal food handling skills to avoid food borne illness from a variety of microorganisms.
REQUIREMENTS: The “Science and Application of Human Nutrition” course provides three contact hours a week in the classroom for the 14-week semester. Additionally, at least six hours per week of study outside of class is expected and online students should expect to devote at least nine hours each week to successfully accomplish the course requirements. 7-week courses cover the same content in half the time.
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
OTHER VALUABLE INFORMATION
Student Within each online class learning module are student Study Activities meant
Study
Activities to help prepare you for exams. Tools include: Flash cards, pick-a-letter, fill-inthe-blank, matching, crosswords, and glossary. Some activities download to ipods/small screen devices.
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.
Table 1: Homework Assessment Schedule (see course policies above for details)
Module Assessment
1
2
Points
25
50
Due
9/18
10/10
3
4
5
6
25
50
25
25
10/30
11/22
12/15
1/12
Table 2: Exam Schedule (see course procedures and policies above for details)
Exam
1
Module
1
2
3
4
5
6
2
3
1-4
5
1-6
Points Conditions
150 Closed Book, 90 minute limit
Due Dates
9/19
150
150
100
100
150
Closed Book, 90 minute limit 10/11
Closed Book, 90 minute limit 10/31
Online Module 4/Take-Home:
Use the writing policy on pg 5 of this syllabus
11/22
No late work, No make-ups
Open Book, 90 minute limit
Open Book, 110 minute limit
No make-up
12/16
1/13
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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)
Due Module
Module 1 Questions 1 1
Module 1 Case Study 1 9/18 1
Module 1 Crossword Puzzle 3 1
Exam 1 Practice Questions
Module 2 Questions
Module 2 Case Study
5
1
1 10/10
1
2
2
Module 2 Crossword Puzzle
Exam 2 Practice Questions
Module 3 Questions
Module 3 Case Study
Module 3 Crossword Puzzle
Exam 3 Practice Questions
Module 4 Questions
Module 4 Case Study
Module 4 Crossword Puzzle
3
5
1
1
3
5
1
1
3
10/30
11/22
3
4
4
4
2
2
3
3
3
No Exam 4 practice questions as this is a take home exam, see module 4 in the online class
Module 5 Questions 1 5
Module 5 Case Study 1 12/15 5
Module 5 Crossword Puzzle
Exam 5 Practice Questions
Module 6 Questions
3
5
1
1/12
5
5
6
Module 6 Case Study
Module 6 Crossword Puzzle
1
3
6
6
Exam 6 Practice is the Case Study
Nolan
End of Course Evaluation
6
5 1/12
1-6
N/A
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COURSE OUTLINE: The Science and Application of Human Nutrition is a 3-semester credit hour lecture style course. During a 14 to 15 week semester, 3 contact hours a week in the classroom (face to face or online) and 6 hours per week of study is expected. 7-week accelerated courses require twice the time per week.
Week
Nutr LS1020
Content Area/Lectures
Module
(Dates)
8/27-9/19
Levels of Organization, Metabolism and Homeostasis, and The Integration of Science:
Nutrition Basics and Terminology
Carbohydrates
Proteins
Fat/Lipids
Vitamins, Minerals, and Water
Syllabus
Module 1
9/23-10/11
Science and Society, Problem Solving and Data Analysis:
Food Labels
Dietary Reference Intakes
The MyPlate Food Guidance System
Dietary Guidelines and Recommendations
Food Composition and The Exchange System
Module 2
10/15-
10/31
Genetics and Evolution, Levels of Organization,
Metabolism and Homeostasis, and Science and Society:
The Gastrointestinal System
Proteins Inside the Body
Photosynthesis and Fiber
Carbohydrate Storage and Disorders
Lipids in Heart Disease & Cancer
Module 3
11/11-
11/22
The Nature of Science in Society, Metabolism and
Homeostasis, Problem Solving and Data Analysis:
Scientific Inquiry Tied to Genetics, Evolution, and Obesity
Energy Balance
Body Composition and Weight Control
Principles of Fitness for Health
The Fundamentals of Exercise Nutrition
Module 4
11/25-
12/16
Genetics and Evolution, Metabolism and Homeostasis,
Ecological Interactions, and Science and Society:
Fat Soluble Vitamins
Water Soluble Vitamins
Water and Electrolytes
Major Minerals in Bone and Protein
Trace Minerals
Module 5
12/18-1/7
Ecological Interactions and The Nature and Integration of
Science:
Nutrition Information Credibility: Fact vs Fallacy
Food, Drugs, and Supplements
Food Additives
Food Safety: Microbial Growth
Food Issues: Consumer Awareness
Module 6
1/9 Comprehensive Review Modules 1-6
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NUTR LS1020: Foundations in Nutrition
Mrs. Beutler
Please sign after reading syllabus and return ONLY this page.
I understand that this is a college level course and the grade I earn will go on my PERMANENT college transcript. I also understand that if I do not receive a “B” grade or better, I could be placed on Academic Probation with Weber State University. If I do not receive a “C” grade or better, this class may not count for college graduation requirements and might have to be retaken. Students should be in attendance 90% of the time which means they may not miss more than 2 class periods each term.
Student Name:___________________________________Period _____________
(Please print)
I have read and understand this disclosure and agree to comply with all the
requirement and policies.
__________________________________
Student Signature
_____________________________________
Parent Signature
_____________________________________
Date
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