FSHN 167 INTRODUCTION TO HUMAN NUTRITION 3 credit hours 1210 LeBaron Hall, MWF 9:00 AM

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1 Fall 2012 FSHN 167 INTRODUCTION TO HUMAN NUTRITION 3 credit hours 1210 LeBaron Hall, MWF 9:00 AM Instructor: Wendy S. White, Ph.D., R.D. Associate Professor, Food Science and Human Nutrition Office: 1111 Human Nutritional Sciences Building Telephone: wswhite@iastate.edu Office hours: MWF 10:00-11:00 a.m. or by appointment Web site: Teaching Assistants: Bridget Nelson Graduate Teaching Assistant, Food Science and Human Nutrition and Interdepartmental Toxicology Graduate Program nels5438@iastate.edu Office hours: By appointment Jena Diers Undergraduate Teaching Assistant, Food Science and Human Nutrition jmdiers@iastate.edu Janette Garcia Undergraduate Teaching Assistant, Food Science and Human Nutrition janetteg@iastate.edu Katherine Suckow Undergraduate Teaching Assistant, Food Science and Human Nutrition kjsuckow@iastate.edu Course catalog description: Understanding and implementing present day knowledge of nutrition. The role of nutrition in the health and well being of the individual and family. Prerequisite: High school biology or 3 credits of biology

2 Learning outcomes: As a result of completing this course, you will be enabled to protect your health and well-being. Specifically, you will: Know what constitutes a healthy diet as defined by U.S. dietary guidelines and other authoritative sources. Recognize how diet and lifestyle choices you make today impact your health and quality of life now and in the future. Evaluate your diet and be able to modify it to protect and optimize your health. Navigate conflicting nutrition information and controversies in the media and internet; locate the best sources of information when asking questions about your health and nutrition. Be an informed consumer of food products and dietary supplements who is not swayed by misleading advertising. As a result of completing this course, you will be better prepared to protect the health of your family, friends, and communities. Specifically, you will: Understand how age, illness, and physical activity affect nutrient requirements. Understand how age and culture affect food preferences; know how to be a good parent/caregiver at the dinner table. Recognize the impact of hunger and malnutrition; become an educated citizen of our global community who is encouraged to work to correct hunger at home and abroad. Recommended resource: Textbook: Grosvenor, M.B. & Smolin, L.A. (2012) Visualizing Nutrition: Everyday Choices. 2 nd ed. John Wiley & Sons, Hoboken, NJ. Either a hard copy or e-book version of the textbook may be used. The hard copy version is available for purchase at the bookstores (cost: $ new). If you purchase a new textbook, the package includes access to the e- book and optional online learning tools provided by the publisher. Online access only: If you choose not to purchase the hard copy textbook, a registration code that provides access to the e-book and optional online learning tools may be purchased at the bookstores (cost: $66.00). e-book version: To use the registration code or purchase a registration code for a reduced price ($55.00), visit the publisher s web site: Select the green GET STARTED button and follow the instructions. You will then have access to the e-book and optional online learning tools provided by the publisher. If you have difficulty registering, you may also access the e-book from the following web site: Technical support is available at 2

3 Required resource: Clickers: New and used clickers are available for purchase at the bookstores. You will use the clickers to complete in-class Clicker Questions. To activate your clicker, visit the Getting Started section at the FSHN 167 Blackboard site. Select REGISTER YOUR CLICKER. Enter the Response Device ID twice as instructed. (Note: Type the ID exactly as it appears on the back of your clicker. Be careful to avoid substituting the letter O for the number 0.) At the bottom of the page, select SUBMIT. Assignments and grading: Your knowledge will be evaluated by 4 examinations, 10 in-class clicker questions, your Diet and Activity Record, and 3 additional My Food Journal entries. In addition, there will be opportunities to earn extra credit through participation in NutriChase, a nutrition scavenger hunt; The More Matters Challenge, a health promotion campaign to encourage fruit and vegetable consumption; NutriQuest, a personal fitness challenge; and Nutrition Survivor, an in-class team competition to test your nutrition knowledge. Required: Examinations: Each examination will contain 50 multiple choice questions based on information presented in class and reinforced by the textbook. No make-up exams will be given. You will be excused from an exam only with a physician's note or verifiable personal emergency. In the case of an excused absence, your exam score will be the average of your other 3 exams. Note: Exam 4 will be administered during Final Exam Week and will not be cumulative. Clicker Questions: The objectives of the Clicker Questions are: 1) to encourage on-going interaction with course content rather than cramming before exams; 2) to provide the instructor with feedback regarding students understanding of course content; and 3) to encourage and reward class attendance. Clicker questions will be administered during each of 13 randomly-selected class periods. Clicker Questions will be open book and will not be announced in advance. You will be able to drop the 3 lowest grades, so that a total of 10 Clicker Questions will be graded (1 point each). No make-up Clicker Questions will be given. In the case of an excused absence, the missed question will count as one of the 3 dropped questions. My Food Journal: You will analyze your 3-day Diet and Activity Record using SuperTracker, which is new software developed by the Center for Nutrition Policy and Promotion, U.S. Department of Agriculture. Using SuperTracker, you will create reports which evaluate your nutrient intakes and physical activity. These reports will be posted in the My Food Journal section at the FSHN 167 Blackboard site. Detailed instructions will be provided on Blackboard. 3

4 Class attendance: Class attendance is required. Although this is a large class, you are a valued member of our learning community. Everyone s participation is needed to ensure a vibrant, stimulating learning environment. The goal of the classroom experience is to enhance learning. You will learn more, understand more, and retain more if you attend class! Optional: NutriChase Scavenger Hunt: Test your ability to work as a member of a team and your knowledge of the Nutrition Facts Panel. To receive a maximum of eight extra credit points, each team will collect eight food labels that meet specific nutrition-related criteria and answer a series of questions that test knowledge of nutrition. The winning teams will be announced in class. More Matters! Take the More Matters Challenge! To receive 5 extra credit points, use a checklist to record your daily fruit and vegetable intake over a 2-month period. NutriQuest Personal Fitness Challenge: This is your chance to promote your good health while earning points toward your final grade! To receive 5 extra credit points, you will be asked to document participation in an activity of your choice to enhance your health and wellness. Examples include: participating in the annual Run for the Roses run/walk sponsored by Alpha Omicron Pi women s fraternity to benefit arthritis research checking your blood cholesterol and glucose levels at the Clinical Laboratory, Mary Greeley Hospital; receiving a free wellness assessment through ISU Recreation Services; learning to manage stress through the Biofeedback Program at ISU Student Counseling Services; or participating in a Group Fitness Class through ISU Recreation Services. Detailed instructions will be provided in class. Nutrition Survivor: In class, your tribe will compete in Reward Challenges that test your ability to work as a team to master course content. Each Reward Challenge that is successfully completed will be worth one point for each participating tribe member. In addition, the winning tribe(s) will receive three bonus extra credit points. 4

5 Grading: Exams and review questions Points Exams 1, 2, 3, Clicker Questions 10 Assignments My Food Journal 3-Day Diet and Activity Record 60 3 Journal 10 points each 30 Total: 500 Extra credit NutriChase Scavenger Hunt 8 More Matters Challenge 5 (no partial credit) NutriQuest Personal Fitness Challenge 5 (no partial credit) Nutrition Survivor (in-class activity) 4 Final grades will be based on the following scale (out of 500 total points): A C A C B D B D B D C F < 300 Additional Learning Opportunities: This is your course! Our role as your instructors is to facilitate your success. To that end, we encourage participation in the following learning activities. NutriQuestions: Questions or comments may be submitted anonymously via text messages, web devices or Twitter. (A charge of up to $0.20 per text message may apply, if the limits of your plan are exceeded.) There are three ways to electronically submit NutriQuestions: 1) Text NUTRIQUESTION and your question to ) NUTRIQUESTION and your question or 3) submit NUTRIQUESTION and your message to Past NutriQuestions include: Why do I get a headache when I eat ice cream? What is the 5

6 rumbling sound my stomach makes when it growls? Selected NutriQuestions will be addressed in class by the instructors. Announcements: Course announcements will be posted after each class period at the FSHN 167 Blackboard site. The Announcements link is located in the left panel on the web page. Blackboard Discussion Board: The Discussion Board will provide a forum to discuss course content with your teaching assistants and classmates. Please remember these guidelines: 1. Please realize that your posts can be read by everyone in the class! Inquiries of a personal nature (e.g., Am I missing one of my clicker points?) should be sent to your instructor s address listed on the first page of the syllabus. 2. Please be courteous when interacting with your classmates and teaching assistants online (and offline). 3. Please allow 24 business hours if expecting a reply from your teaching assistants. Academic Dishonesty: With the exception of the team activities, NutriChase and Nutrition Survivor, you are responsible for your own work. Students who share My Food Journal entries or answer Clicker Questions for other students will be referred to the Dean of Students for disciplinary action. Classroom Etiquette: Your instructors hope that you will make new friends through participating in this course. However, please do not engage in conversation while class is in progress. You will annoy your classmates and distract your instructors! Repeat offenders will be subject to disciplinary action. Disability Accommodations: Iowa State University complies with the Americans with Disabilities Act and Section 504 of the Rehabilitation Act. Any student who may require an accommodation under such provisions should contact the instructor as soon as possible and no later than the end of the first week of class or as soon as you become aware. No retroactive accommodations will be provided in this class. 6

7 Fall 2012 FSHN 167 INTRODUCTION TO HUMAN NUTRITION COURSE OUTLINE Date Topic Reading (text) Guidelines for a Healthy Diet August 22 Why study nutrition? Chapt. 1 NutriChase: A nutrition scavenger hunt August 24 What should I eat to fill MyPlate? Chapt. 2 Let s eat for the health of it: based on the Dietary Guidelines for Americans Use the calculator to find out how many fruits and vegetables YOU need each day: August 27 Alphabet soup DRIs and RDAs Chapt. 2 Want to know the amount of each food group you need daily? Enter your information at this web site: August 29 What's on the food label? Chapt. 2 The Make Your Calories Count interactive tool can help you use the food label to make good choices: Digestion and absorption of nutrients August 31 Digestion: from meals to molecules Chapt. 3 Take a look at the sphincter that controls entry of food into your stomach: September 3 LABOR DAY September 5 The path of absorbed nutrients Chapt. 3 View the villi on the lining of the human small intestine: 7

8 Energy-yielding Nutrients (and Fiber) September 7 Carbohydrates: sugars, starches, and fiber Chapt. 4 What s your whole grain IQ? September 10 Regulation of blood glucose Chapt. 4 Take the Diabetes Risk Test: September 12 Carbohydrates and human health Chapt. 4 The most common form of diabetes is on the rise! MyFoodAdvisor can help manage diabetes and nutrition: September 14 Proteins: amino acids, functions Chapt. 6 September 17 Gluten-free: The low-carb of this decade? Chapt. 6 Check out these gluten-free whole grains: September 19 Proteins: metabolism and requirements Chapt. 6 Sports nutrition: Get the scoop on protein September 21 Proteins: vegetarianism Chapt. 6 You ll find vegetarian recipes and nutrition information at: September 24 EXAM 1 September 26 Lipids: fat - where's it at? Chapt. 5 Forms and functions September 28 Lipids: fats in the body Chapt. 5 Digestion and intestinal absorption October 1 Fats in our foods Chapt. 5 What s in the Foods You Eat Search Tool (Click on a food code to see a nutrient profile for that food.): October 1 My Food Journal Diet & Activity Record due 8

9 October 3 Fats in our foods (continued) Chapt. 5 Fats 101: a crash course on fats: Oils_UCM_001084_SubHomePage.jsp October 5 Dietary lipids and heart disease Chapt. 5 Get your My Life Check Assessment from the American Heart Association: October 8 Dietary lipids and heart disease Chapt. 5 Heart 360 makes it easy to track your health and the health of your family: Energy Balance and Weight Management October 10 Body composition Chapt. 9 Calculate your Body Mass Index (BMI): October 12 Estimating energy expenditure Chapt. 9 How to measure the intensity of aerobic activity: October 15 Tipping the scales? Energy balance and weight Chapt. 9 management Do you know how today s portions compare to portions 20 years ago? Quiz yourself on Portion Distortion: October 17 Healthy and effective weight loss strategies Chapt. 9 How to choose a safe and successful weight loss program: October 19 EXAM 2 October 22 America s energy imbalance: role of the environment Chapt. 9 Enter the Let s Move! Communities on the Move Video Challenge: October 24 Eating disorders Chapt. 9 Learn basic information about a variety of eating disorder topics: October 24 My Food Journal -- Entry #1 due 9

10 Vitamins October 26 What are vitamins? Chapt. 7 Sort foods by nutrient content to find good sources of a vitamin: October 29 Folate and vitamin B 12 Chapt. 7 Take folic acid before you re pregnant: October 31 Antioxidants Chapt. 7 Does vitamin C protect against the common cold? November 2 Vitamin D: Good for more than bones! Chapt. 7 How much vitamin D do you need? November 5 Phytochemicals: beyond vitamins Chapt. 7 November 7 The Dietary Supplement Industry Chapt. 7 Which dietary supplements could be dangerous: Minerals November 9 Calcium Chapt. 8 See how close you come to meeting your daily calcium needs: November 12 Diet and osteoporosis Chapt. 8 Best Bones Forever. A national bone health campaign for girls: November 14 EXAM 3 November 14 My Food Journal -- Entry #2 due 10

11 November 16 Sodium Chapt. 8 Fluid and electrolyte balance Get with the DASH diet which is proven to reduce blood pressure! November 16 NutriQuest Personal Fitness Challenge documentation due (in class) THANKSGIVING RECESS Applying Nutrition November 26 Fueling fitness: food and drink to optimize Chapt. 10 performance Use the physical activity calorie calculator to calculate the calories you burn during typical physical activities: November 28 Do supplements enhance athletic performance? Chapt. 10 Read Health and Fitness Tips from the American Council on Exercise: November 30 Maternal and infant nutrition Chapt. 11 Take a quiz about alcohol and pregnancy: November 30 My Food Journal -- Entry #3 due December 3 Maternal and infant nutrition (continued) Chapt. 11 How much do you know about being pregnant? Take the Pregnancy Know-How Quiz: pregnancy-quiz.cfm December 5 The growing years: toddlers to teens Chapt. 12 Let s Move! Child Care: goals to prevent childhood obesity Nutrition in Today's World December 7 The global view: feeding the world Chapt. 14 Read the World Health Organization s 10-Step Action Plan to Combat Malnutrition: Finals Week EXAM 4 11