FSHN 265 Nutrition for Healthy and Active Lifestyles Spring :10-4:00 MWF 117 Mackay Hall
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1 FSHN 265 Nutrition for Healthy and Active Lifestyles Spring :10-4:00 MWF 117 Mackay Hall Instructors: Matthew J. Rowling, PhD Associate Professor 224C Mackay Hall 220 MacKay (mailbox) Phone: Office hours: 11 am - noon Tuesday/Thursday or by appointment Casey Johnson Undergraduate Teaching Assistant caseyj@iastate.edu Office hours: TBD Carter Reed Undergraduate Teaching Assistant chreed@iastate.edu Office hours: TBD Course description: Fundamentals of nutrient metabolism and nutrient requirements. Role of macronutrient and micronutrient metabolism in physical performance and disease prevention. Effect of manipulation of macronutrient metabolism on physical performance and disease prevention. Application of nutrient metabolism principles to dietary recommendations and planning. Course Prerequisites: Credit or enrollment in BBMB 301 Credit in BIOL 202 Course Required Text: Nutrition From Science to You, 3 rd Edition Blake, Munoz, and Volpe 2016 Course materials: Class presentations will be posted in Blackboard Learn. The Mastering Nutrition Link on the left hand column of the Bb site for our class is where you can access study tools, assignments, and some quizzes. Please play around with the Mastering Nutrition Tools to familiarize yourselves. We will discuss what is available through this tool in class, but it will take some getting used to in order to get the most out of it! Students are encouraged to review and/or download presentations prior to class. Course handouts will also be posted in Blackboard Learn.
2 If you have a disability and require accommodations, please contact the instructor early in the semester so that your learning needs may be appropriately met. You will need to provide documentation of your disability to the Disability Resources (DR) office, located on the main floor of the Student Services Building, Room 1076, Student Outcomes At the completion of this course the student will be able to: Discuss and explain the digestion, absorption, and metabolism of the energy providing nutrients carbohydrate, lipid and protein. Discuss and explain the interrelationship of the energy providing nutrients (carbohydrate, lipids, and fat) in the various metabolic pathways and their roles in supporting physical activity and disease prevention. Discuss and explain the role of micronutrients (vitamins and minerals) in supporting physical activity and disease prevention. Describe the optimal nutrient composition of a training diet, with supporting scientific evidence, to optimize physical performance. Be able to provide recommendations designed to optimize physical performance and disease prevention. FSHN Department and Program Outcomes Assessment All graduates from the FSHN Department should be able to demonstrate the General Department Outcomes [Communication (C), Critical Thinking and Problem Solving (P), Social Concerns and Ethics (S), and Technical Skills (T)] and the FSHN Program-Specific Outcomes [grouped by curricula: Dietetics (D), Nutritional Science [Pre-health (NH) and Health and Wellness (NW)], Food Science and Technology (FST), Food Science and Industry (FSI), and Consumer Food Sciences (CFS)]. Details about these outcomes can be found at: The following learning goals will be emphasized in FSHN 265. Critical Thinking and Problem Solving P. 5. Critically evaluate information on food science and nutrition issues appearing in the popular press. This includes distinguishing facts from claims, detecting bias, identifying sources of conflict, and evaluating assumptions. Social Concerns and Ethics S. 2. Discuss the social, multicultural, and environmental dimensions of issues facing professionals in your field. Nutritional Science: pre-health: NH. 1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions. NH. 2. Use current information technologies to locate and apply evidence-based guidelines and protocols. NH. 4. Apply knowledge of biochemistry and physiology to human nutrient metabolism. Nutritional Science: Health and Wellness:
3 NW. 1. Apply knowledge of the role of nutrition and healthy eating for disease prevention and wellness. NW. 2. Explain how public policies are formed and implemented. NW. 5. Develop effective nutrition messages to promote health and wellness.
4 Lecture Schedule: Because of Textbook Change this Schedule is Highly Subject to Change!!!! Date Topic Related Text Material January 9 Introduction to class Review of syllabus/expectations Chapter 2 Introductory comments and into basic nutrition January Gastric Emptying, Digestion and Absorption Chapter 3 January Macronutrients-Carbohydrate and Fiber (MR) Chapters 4 January 30- February 3 Macronutrients Protein Chapter 6 February 6 Exam 1 February 8-15 Macronutrients Fat Alcohol Chapter 5 Chapter 7 February 17- Energy Metabolism and Fuel Use Chapter 8 March 3 March 6 Exam 2 March 8-10 Water and hydration Chapter 11 March Energy Balance and Body Composition Chapter 14 March Nutrition and Weight Management Chapter 15 April 3-10 Nutrition and Fitness/Training Diet Chapter 16 April Micronutrients-Vitamins and Minerals Chapters 9, 10, 12, 13 May 5 Final Exam-Thursday 2:15-4:15 Grading: Exam points 20% Exam points 20% Exam points 20% Final exam 100 points 20% Quizzes/assigments/activities 100 points 20% TOTAL 500 points 100% Late Exam Policy: In order to keep the grading fair in this course, it will be the policy of the instructors that grades on late exams taken after the times listed on the syllabus will be reduced 10 points for every day after the exam date (including weekends). NO EXCUSES!!! If you have extenuating Grade (%) Points A (93-100) A- (90-92) B+ (85-89) B (80-84) B- (78-79) C+ (75-77) C (70-74) C- (68-69) D+ (66-67) D (62-65) D- (60-61) F (<60) <300
5 circumstances (i.e. death of a family member, severe illness) you MUST inform the instructor prior to the due/exam date. This policy will be enforced on a case by case basis. Quizzes/assignments/clicker points Quizzes and assignments/activities will be administered throughout the semester by the instructor. Quizzes may be unannounced, but quizzes and assignments will likely be electronic and outside of class. The quizzes and assignments are intended to assist students in keeping up with the course content and will count towards class participation points.
FSHN 265 Nutrition for Healthy and Active Lifestyles Spring :10-4:00 MWF 117 Mackay Hall
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