DEPARTMENT OF NUTRITION AND FOOD SCIENCE SYLLABUS-NFSC 303 ONLINE COURSE DESCRIPTION: COURSE POLICIES: PLEASE READ CAREFULLY

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1 DEPARTMENT OF NUTRITION AND FOOD SCIENCE SYLLABUS-NFSC 303 ONLINE Semester: Spring 2017 Course #: NFSC Title: Nutrition and Physical Fitness Meeting: Online Instructor: Tracy Berman, M.S., CISSN Office: Holt 349 Office Hours: TTH 12:30-1:45 & 3:30-4:30, M 1:30-3:30 I will respond to all s within 12 hours. tberman@csuchico.edu or through blackboard COURSE DESCRIPTION: Welcome to the Nutrition and Physical Fitness class! Diet and physical activity together have been named, along with tobacco and alcohol use, as one of the three key determinants of death in the United States. There has been a dramatic increase in the prevalence of disease related to poor diet and lack of physical in the recent past. One of the most important goals of this course is to assist you in evaluating and modifying your own nutritional status and activity patterns as a means for achieving your personal health and activity goals, now and throughout your life. REQUIRED TEXT AND RESOURCES: Nutrition and Fitness (online learning system with text), Tracy Berman. Purchase book here: Reliable access to internet and Blackboard Learn Free App-My Fitness Pal, can be accessed via desktop or phone Daily access to Wildcat mail and Blackboard Learn REQUIRED ASSIGNMENTS: 5 Exams 250 points Final Exam (comprehensive) 100 points 15 Quizzes (10-15 pts) 184 points 4 part Physical Activity and Nutrition Project 105 points 4 Contemplation Papers 40 points Unit Activities/Assignments 145 points Total Points possible 824 points COURSE POLICIES: PLEASE READ CAREFULLY 1. All exams and quizzes must be taken within the given time limits. No make-up exams will be given without written verification of legitimate illness or catastrophic event, dated and provided to the instructor. 2. You MUST complete the quizzes and exams by the due date! Exams and quizzes will NOT be available after the specified due date.

2 3. Assignments are due on scheduled due date by 11:59 pm. Late assignments will initially be reduced by 15 percent, then 10 percent each day after that. Once it has been reduced to 55% (after 4 days late) I will no longer accept it. 4. A note on s: I expect all s to be of an appropriately professional and polite nature. Ours is a working relationship, as in any job environment, and your s should be reflective of that. GRADING POLICY: EXTRA CREDIT: Not an option. Grades are derived as a percentage of the total possible points with minus and plus grades. The cut off for minus and plus grades and moving to a higher grade is partially determined by the degree to which you complete the course work with the exception of moving from a B+ to and A-. In order to earn an A you MUST achieve 90% of the course points. I will not round up to an A. A % C % F BELOW 60% A % C 73-76% B % C % B 83-86% D % B % D 60-66% Criteria for rounding up to next grade (for final grade in the course): 1. You must be over half way to the next grade. 2. You must have complete EVERY course requirement. If you have even one missing requirement you will not get the higher grade. 3. All course requirements must have been turned in on time. If you have even one requirement submitted late you will not get the higher grade. ACADEMIC INTEGRITY This professor is committed to compliance with the University s statement on academic integrity. Please see the university s on-line web site for complete text of these policies. Any suspicion of cheating or plagiarism will be reported to judicial affairs. STUDENT ASSISTANCE Any student who, because of a disability or physical limitation, may need special arrangements or accommodation/assistance to meet the requirements of this course is encouraged to talk to the instructor to discuss these special arrangements and to contact the Accessibility Resource Center, California State University, Chico, University Center, (530) immediately. Appropriate arrangements and accommodations can be established. If you need assistance in evacuating the building during a fire or other emergency please inform the instructor immediately so that arrangements can be made for your safety. COURSE LEARNING OBJECTIVES Upon successful completion of this course, you will be able to: Identify and explain basic components of a healthy lifestyle. Identify and evaluate personal risk factors associated with developing, the most prevalent, chronic diseases. Evaluate efficacy and safety of current nutrition practices being promoted and used by the general population. Develop a general understanding of the scientific basis for nutrition and exercise recommendations.

3 Critically review nutrition and exercise information present in both the popular and scientific literature by applying the principles of the scientific method. Demonstrate an understanding of how to make effective dietary and physical activity decisions, to enhance personal health and improve quality of life Identify where nutrients and other beneficial organic compounds are found in the food supply. Demonstrate knowledge of the functions of the nutrients in the body and in maintaining overall health. GENERAL EDUCATION LEARNING OBJECTIVES The primary goals of the GE program include improving reading, writing, critical thinking, instilling intellectual curiosity, broadening, enhancing, and integrating general knowledge about the universe and humanity, and showing the coherence and connectedness within the broad area of undergraduate education. This course will address the following General Education Learning Objectives: Written communication: Students will meet this objective by completing four separate papers in which they evaluate their dietary and exercise habits and make recommendations for improvement. Critical Thinking: Students will be required to work in groups and critique popular literature on nutrition and/or fitness and evaluate it for credibility and validity. Mathematical Reasoning: Throughout the course students will be required to master several different equations to evaluate various components of nutrition and health. These components include carbohydrate and protein requirements, body composition, target body weight, body mass index, caloric intake and macronutrient distribution. Personal and social responsibility: Students are taught how to take control of their lifestyle behaviors and make changes to improve overall health and well being. They will also do an evaluation of non-controllable risk factors for disease and learn how to monitor specific health parameters that are important for prevention. HEALTH AND WELLNESS LEARNING OBJECTIVES This course also fulfills the Upper Division Science requirement for the health and wellness pathway, and addresses the following pathway learning objectives: Physical Wellness: This course teaches students about the impact of diet and physical activity on overall health, quality of life and longevity. They are also taught how to take control of their lifestyle behaviors and make changes to improve overall health and well being. Emotional Wellness: The relationship between physical activity and psychological/emotions well being is discussed in depth. In addition, the course covers the emotions factor related to food intake and eating patterns. Social Wellness: The topic of societal influences and barriers on food intake, food cost, accessibility, exercise patterns and body image is discussed. Socio-economic status and ethnicity relative to chronic disease rates, eating and exercise patterns are also explored. Intellectual Wellness: Research in the nutrition field is ongoing and dynamic. Additionally, nutrition and fitness requirements (and abilities) change as an individual ages so students are encouraged to maintain a lifelong effort of self-education and exploration.

4 COURSE ITINERARY AND SUGGESTED SCHEDULE ALL QUIZZES, EXAMS, ASSIGNMENTS AND ACTIVITIES ARE DUE BY 11:59 PM ON DUE DATE WEEK TOPIC/POWER POINT UNIT READING/MEDIA ACTIVITY/ASSIGNMENT ASSESSMENT DUE DATE 11:59PM 1 Blue Zones Introduction part 1 1 Blue Zone Video Time article Ch. 1 Blue Zone Questions Converting grams to calories Introduction Activity 2 Introduction part 2 2 Ch. 1 Red Flags Contemplation #1 Quiz 1 SUN. 1/29 Quiz 2 SUN. 2/5 3 Nutrition Standards and Guidelines 3 Ch Dietary Guidelines/My Plate Food Label Quiz 3 Exam 1; Units 1-3 SUN. 2/12 4 Human Energy Balance 4 Ch. 3 Calculate RMR/TEE Quiz 4 SUN. 2/19 5 Digestion and Absorption 5 Ch. 4 Food Logs and Activity logs Due Quiz 5 SUN. 2/26 6 Carbohydrate part 1; function, structure, classification, sugar and fiber 6 Ch. 5 Carbohydrate Flow Chart Assessing Carbohydrate content Quiz 6 Exam 2; Units 4-6 SUN. 3/5 7 Carbohydrate part 2 & 3; digestion, blood glucose, CHO and exercise 7 Ch. 5 YouTube Video: Bonking SPRING BREAK MARCH Carbohydrate part 4; Diabetes 8 Ch. 5 YouTube Video: The Real Bears 9 Lipids part 1&2; function, structure, fatty acids, hydrogenation, essential and omega 3 fats. Assessing Carbohydrate Needs Quiz 7 SUN. 3/12 Diabetes Risk Assessment Contemplation #2 9 Ch. 7 Lipid flow chart Evaluation due; PA, CHO and Energy Quiz 8 SUN. 3/26 Quiz 9 Exam 3; Units 7-9 SUN. 4/2 10 Lipids part 3 & 4; phospholipids, sterols, digestion, lipoproteins. 10 Ch. 7 Evaluation of Lipid Content Quiz 10 SUN. 4/9 11 Lipids part 5; cardiovascular disease 11 Ch.7 YouTube Videos: Autopsy, Atherosclerosis Surgery, Women and Heart Disease CVD risk assessment Contemplation #3 Evaluation due: Lipids and Chronic Disease Quiz 11 SUN. 4/16

5 12 Protein 12 Ch. 6 Assessing protein intake Assessing protein needs Quiz 12 Exam 4; Units SUN. 4/23 13 Metabolism part 1; energy basics, Phosphagen System 13 Ch. 8 Quiz 13 SUN. 4/30 14 Metabolism part 2 and 3; Glycolysis, lactate, Krebs, fuel mix 14 Ch. 8 Energy System Summary Evaluation due: Protein, Micronutrients and overall diet Quiz 14 SUN. 5/7 15 Obesity and body composition 15 Ch. 9 Contemplation #4 Quiz 15 Exam 5; Units 13 &14 SUN. 5/14 16 FINAL EXAM DUE FRIDAY MAY 19 TH AT 11:59 PM FRI. 5/19