I. ASCRC General Education Form Group XI Natural Sciences Dept/Program Health and Human Course # HHP 236N

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1 I. ASCRC General Education Form Group Group XI Natural Sciences Dept/Program Health and Human Course # HHP 236N Performance Course Title Basic Nutrition Prerequisite none Credits 3 II. Endorsement/Approvals Complete the form and obtain signatures before submitting to Faculty Senate Office Please type / print name Signature Date Instructor Blakely Brown, PhD, RD 9/16/08 Phone / blakely.brown@mso.umt.ed u Program Chair Roberta Evans Dean Roberta Evans III. Description and purpose of the course: General Education courses must be introductory and foundational. They must emphasize breadth, context, and connectedness; and relate course content to students future lives: See Preamble: This course is designed to teach students the principles of nutrition and apply this scientific information and knowledge to current concepts and controversies in the field of human nutrition, chronic disease prevention and health. IV. Criteria: Briefly explain how this course meets the criteria for the group. See: HHP 236N focuses upon various concepts of nutrition by exposing students to the fundamental building blocks of nutritional science that include learning how to apply the scientific method to the discipline to draw scientific conclusions about the impact of nutrition in health and disease. Students also learn how to address the concept of analytic uncertainty and the rigorous process required to take an idea to a hypothesis and then to a validated scientific theory such as understanding the scientific basis for the Dietary Guidelines for Americans or the National Cancer Institute s recommendations for eating certain foods and nutrients to decrease risk of cancer.

2 V. Student Learning Goals: Briefly explain how this course will meet the applicable learning goals. See: Through lectures, quizzes, exams and a dietary analysis and writing project, students gain exposure and practice in applying the general principles associated with basic nutrition by understanding the methodology and activities scientists use to gather, validate and interpret data related to nutrient intake and chronic disease, draw conclusions about their own food intake and how their dietary patterns relate to national nutrient and food intake recommendations set by nutritional science experts. Students also learn how analytic uncertainty is quantified and expressed in nutritional science, specifically within national dietary guidelines and nutrition policies for the general U.S. population. VII. Syllabus: Paste syllabus below or attach and send digital copy with form. The syllabus should clearly describe how the above criteria are satisfied. For assistance on syllabus preparation see: HHP 236 Basic Nutrition Course Syllabus Lecture both sections meet MWF at these specific times and place Section 01: 70170, HHP 236N 01 10:10 am 11 am, McGill Hall 210 Section 02: 70171, HHP 236N 02 1:10 pm 2 pm; McGill Hall 210

3 Instructor Blakely Brown, PhD, RD Dept. Health and Human Performance 207 McGill Hall Office Hours Most Mondays, 2 3:30 p.m. or by appointment Graduate Teaching Assistants Three HHP graduate teaching assistants are also available for course help and questions. Please contact them individually to set up an appointment or visit them during their office hours (to be announced). The TA office is McGill Hall, room 236. The teaching assistants for section 1 are: Ruliang Liao: sworye@hotmail.com Tannis Hargrove: Hargrove@gmail.com The teaching assistants for section 2 are: Ruliang Liao:sworye@hotmail.com Laura Mohar: laura@pacificu.edu Required Textbook and Dietary Assessment Project. Textbook. The required textbook, Understanding Nutrition, 10 th edition by Whitney and Rolfes is available at the UC Bookstore on campus. It is HIGHLY recommended that you have this textbook as some of the material you are required to know will come only from the textbook and will not necessarily be presented during lecture. The book editors have also developed a website called ichapters.com for students who might not buy the text due to pricing concerns different price and format options. To purchase individual chapters from the text go to website and follow the instructions. Dietary Assessment Project is required of all students and will be available in the bookstore by the second week of class. All students are required to complete the project for a final grade in the

4 class. Class Lecture Notes/PowerPoint Slides and Announcements The PowerPoint slides used in lecture are available through the class ERES site. To access this site go to The University of Montana Electronic Reserve site located at: ERES can also be reached thru a link in The University of Montana Library catalog under "course reserves". Our course password is HHP 236. Course Objectives As an outcome of this course in nutrition, and fulfillment of a general education requirement in the natural sciences, the student will be able to: identify the essential nutrients in the human diet. describe the major functions of nutrients in the body. determine physiological and biochemical changes that occur with deficiency or excess nutrient or supplement intake, including chronic disease risk, weight control and dieting, eating disorders, fad diets. identify common and concentrated food sources of nutrients. describe the physical and chemical changes that occur during digestion of food and absorption of nutrients. identify changes in nutrient requirements throughout the life cycle. define how diet and physical activity effects health outcomes for major diseases in humans. design a sound program of eating through consumer health education practices. understand the continuum from uncertainty to certainty in nutrition science. distinguish between solid scientific certainties and scientific controversies and learn critical thinking techniques for enhancing personal health and lifestyle. describe how environment, culture and community affect nutrient and food intake. determine nutrition and exercise disease prevention strategies. Course Format The format of the course is primarily lecture with occasional worksheets and interspersed discussion. Lecture content will include the scientific basis of nutrition as well as discussions of real-life applications and current controversies. Students are encouraged to read the appropriate chapters in the text before attending lectures, although exams will focus on material covered mainly in lectures. It is highly encouraged that students re-familiarize themselves with the Chemistry and Science concepts outlined in Appendix A, B, C, E and F as we move through the course material. Chapter 18 material is interwoven throughout the course material. It is recommended you read through chapter 18 before the 3 rd week of class. Diet Assessment Project This project is required of all students registered in HHP 236. This means that if you do not turn in a project, you will automatically fail the course ( F or NCR ). For the class

5 project, you will evaluate the adequacy of your dietary intake. This involves keeping track of your food intake and physical activity for three days, determining the nutrient and energy content of foods eaten and assessing dietary intake relative to current recommendations. The assignment is worth 150 points and is required of all students. Make sure to make a photocopy of your completed project before turning it in. Points will be subtracted for each day the project is turned in after the due date. Exam Policy Two exams and five (5) in class quizzes will be given during the semester. There are NO makeup for the in class quizzes, NO EXCEPTIONS. The lowest quiz score will be automatically dropped from the final grade; only the top 4 quiz scores count towards the 100 points possible for the quizzes. Thus, if you miss a quiz this will be the quiz score (e.g. 0 points) dropped from your final grade. Make-ups for the midterms are at the discretion of the instructor and it is highly UNLIKELY you will be able to reschedule either the midterm or final exam. If you are allowed a make-up exam you MUST provide proper documentation for the absence, e.g., physician s slip, UM athletic or performing event, etc. An illness or family death DOES NOT automatically guarantee you will be allowed to take a make-up exam. Any makeup exam must be taken before the regularly scheduled time. If a student must miss the final exam because of illness, the instructor must be notified within 72 hours of the scheduled exam. To take the exam, the student must have a physician s verification of illness. Course Assignments and Evaluation Procedures Students are responsible for material presented in lecture and the text. Points will be distributed as follows: One midterm exam 100 Final Exam (2 nd midterm exam) in-class quizzes (top 4 out of 5 offered) 100 Diet Analysis Project 150 points Total Points 450 points Assignment of Final Grades Grades of A, B, C, D and F will be assigned on the basis of percentage of possible points earned (not a plus/minus grading system). The exact percentage of possible points required for each grade will be determined after all of the exams have been given, the dietary projects have been graded, and the marks for the entire class reviewed. If there is a shift in the curve, it might be a small lowering of the curve. In no case will the curve be raised. A credit (CR) will be equivalent to a C- or better and a no credit (NCR) grade will be equivalent to a D or worse. CR and NCR grades do not affect grade point average. If you are taking this course to meet a general education requirement this course, or you are an HHP major, you must be take this course for a traditional letter grade. Students who do not complete the course or coursework and who have not signed a written completion agreement with the instructor will be assigned a CR or and NCR depending on how they are enrolled in the course. Credits and Workload Expectations This is a semester-long, undergraduate course for the study of basic nutrition that allows fulfills

6 the general education natural science requirement. It is expected that students will spend 2 hours of out of class study time for every 1 hour of lecture. There is no extra credit allowed in this class. The University of Montana policy for academic misconduct All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The Code is available for review online at Course withdrawal policy The fall semester deadline for dropping classes without a petition is XXX. After this date students will need to provide BOTH a legitimate reason for dropping so late in the semester AND documented justification is required (see page XX of the XX University catalog). The last day to drop by petition for this course is XXX. Lecture Schedule: Day of the week Date Topic Text Mon. Aug 28 Introduction-An overview of nutrition Ch. 1 Wed. Aug 30 Dietary reference intakes and diet planning guides t Ch. 1, pp and Ch pp Fri. Sept 1 Nutrition information and misinformation (includes the scientific method) Highlight pp , pp Mon. Sept 4 Labor Day Holiday, NO CLASS Wed Sept 6 From guidelines to groceries and Project Ch. 2, pp overview (Bring your Project to Class!) Fri. Sept 8 Food Labels, continued Ch. 2, pp Mon Sept 11 Digestion Chapter 3 Wed Sept 13 Quiz 1 Ch. 1 and 2 Chapter 3 Digestion, continued Fri Sept 15 Carbohydrates Chapter 4 Mon Sept 18 Carbohydrates, Fiber Chapter 4 Wed Sept 20 Diet and Activity Records (Project) Due Chapt 4 and pp Finish Carbs and Fiber; Diabetes, Fri Sept 22 Lipids Ch. 5 Mon Sept 25 Lipids continued Ch. 5 Wed Sept 27 Quiz 2 Ch. 3 and 4 and Diabetes Ch. 5 Finish Lipids Fri. Sept 29 Heart Disease pp Mon. Oct 2 Protein Ch. 6 Wed. Oct 4 Protein and vegetarianism Ch. 6 Highlight pp 208- Fri. Oct 6 Children and obesity the epidemic Handout - ERES Mon. Oct 9 Last day to drop class without a petition Ch. 7 Metabolism Wed, Oct. 11 Diet and Activity Records and Evaluation Ch. 7

7 Table with Calculations page Due (Project) Quiz 3 Ch. 5-6 and heart disease, children and obesity Metabolism continued Fri. Oct 13 Alcohol Highlight pp Mon. Oct 16 Energy balance Ch. 8 Wed. Oct 18 Energy balance continued Ch. 8 Fri. Oct 20 Disordered Eating pp Mon. Oct 23 MIDTERM chapters 1-8 and special topics Wed. Oct 25 Weight Management Ch. 9 Fri. Oct 27 Water Soluble vitamins Ch. 10 Mon. Oct 30 Water soluble vitamins continued Ch. 10 Wed. Nov 1 Fat soluble vitamins Ch. 11 Fri. Nov 3 Fat soluble vitamins continued Ch. 11 Mon Nov 6 Vitamin & Mineral Supplements and Iron pp and Day of the week Date Topic Text Wed. Nov 8 Quiz 4 Ch Ch. 12 Lecture: Water and Major minerals Fri. Nov 10 Veteran s Day NO CLASS Mon. Nov 13 Entire Dietary Assessment Project Due Major Ch. 12 minerals, continued Wed Nov 15 Trace minerals Ch. 13 Fri Nov 17 Trace minerals continued Ch. 13 Mon Nov 20 Quiz 5 Ch. 12 and 13 Highlight pp Lecture: Osteoporosis Wed, Nov 22 Thanksgiving Holiday NO CLASS Fri and 24 Mon Nov 27 Sports Nutrition Ch. 14 Wed Nov 29 Nutrition through the lifecycle pregnancy and Ch. 15 lactation Fri Dec 1 Nutrition through the lifecycle infants and Ch. 16 children Mon Dec 4 Nutrition through the lifecycle-elderly Ch. 17 Wed. Dec 6 To be announced Fri. Dec 8 To be announced Final See below Final ( 2nd Mid Term Exam) Final exam (2nd mid term) test dates: 10:10 a.m. class 8:10-10:10 a.m. Wed., Dec. 13 1:10 a.m. class 1:10-3:10 p.m. Thurs. Dec. 14 ALL material since 1st midterm

8 *Please note: As an instructor of a general education course, you will be expected to provide sample assessment items and corresponding responses to the Assessment Advisory Committee.