Fundamentals of Nutrition NTR Spring 2016

Transcription

1 Fundamentals of Nutrition NTR Spring 2016 Dr. Jeanne Freeland-Graves T 12:15 pm, Th 2 pm PAI 4.44B & by appointment Tamara Mousxa (Teaching Assistant) tmousa@utexas.edu M 2:00 pm, W 2 pm PAI & by appointment Kiona Pilles (Teaching Assistant) kiona@utexas.edu Th 12:15 pm, F 8:00 am PAI 2.44 Book: Whitney, EN, Rolfes SR. Understanding Nutrition. 14th Ed., West Publishing Co.: New York, Software: Mind Tap, Wadsworth Cengage Learning: New York, 2015 Course Objectives: This course will cover essential food components and their functions in life processes. Topics to be covered will be: importance of nutrition for quality of life and good health; healthy food choices and government guides/standards to promote food selection (RDIs, MyPlate, nutritional labeling); metabolism of energy nutrients (carbohydrates, fats, proteins, alcohol) and their impact on health and disease; vegetarianism and health; energy balance and weight control; essential vitamins and minerals; and the essentiality of nutrients, appropriate diets and feeding strategies, and consequences of inadequacies during life stages pregnancy, lactation, childhood, adulthood, and aging. The effects of nutrition on physical and mental development, as well as deficiency and chronic diseases (heart disease, osteoporosis, cancer) in later life (i.e. aging), will be emphasized. This course may be used to fulfill the Natural Science and Technology (Part II) component of the Common Core Curriculum and addresses the following four core objectives established by the Texas Higher Education Coordinating Board: communication skills, critical thinking skills, teamwork, and empirical and quantitative skills. The content of this course will be communicated by lecture, assigned readings, videos, projects, activities, and group discussion. In addition, the instructor engages the class in discussions of current theories and empirical research in nutrition, and answers questions raised by students. Quantitative methods are widely used in a variety of contexts. Students will learn formulas for determining major constructs in nutrition such as body mass index, basal metabolic rate, and total energy needs. Students will become familiar with making calculations related to nutrient proportions in their diet and in the foods they eat. A major class assignment is to perform an analysis of their own diet, evaluate the degree to which it meets established dietary guidelines, and determine how it could be improved. Canvas: Grading System: This course will consist of a total of 640 points to be divided as follows: 1. Three one-hour exams given during three class times and one final exam (each 150 points). No "make-up" exams will be given. If you miss one regular 1-hour exam (NOT FINAL), the grade for the lowest 1 hr exam (NOT FINAL)

2 grade will be substituted. If you miss two or three one-hour exams, a 0 will be given for these exams. One regular one-hour exam will be dropped if all four exams (including the final) are taken. The final exam may not be dropped. Failure to show for the final exam without a physician s excuse will result in 0 points. NO ONE MAY TAKE AN EXAM EARLY - PLEASE DO NOT ASK. 2. My.Plate.gov assignment (5 pts). 3. Dietary analysis project (25 pts). 4. Weight of the Nation video assignment (10 pts) One-hour exams 450 points Comprehensive final exam 150 MyPlate.gov assignment 5 Dietary analysis project 25 Weight of the Nation project " Letter grade Points ~% Equivalent A B C (Required for majors) D (Credit) F (No credit) Any correction in test grades must be submitted in writing within 24 hours after return of test. Place answer key and written comment under door of my office, PAI 4.44, before end of 24 hours period or personally see me or teaching assistant. 4. There will be several unannounced pop quizzes that are 5 points each. The average of these quizzes will be added in your final 640 point score. A missed quiz will count as 0; no make-ups will be given. 5. NO extra credit assignments or any other additional points can be given. The student must earn the requisite number of points for a designated grade. Assignments: This course includes three assignments that are designed to enhance the educational experience, provide more in-depth information for students about their individual dietary habits, utilize peer collaboration as a resource to broaden the scope of their experience, and gain appreciation for the larger role of nutrition in society. MyPlate Assignment Students will learn to use the resources available on the USDA s MyPlate website. This site provides tools for analyzing the adequacy of a diet, as well as information on ways to improve a diet. Students will answer written questions about what they learn from interacting with the website, and then form small groups to discuss the website and share observations on how their diets could be improved. Dietary Analysis Project - The purpose of this exercise is to provide students with experience in collecting and analyzing data, as well as provide useful information about their own dietary intake. Each student will keep a food diary for 3 days and then run a quantitative analysis of his/her diet for a variety of nutrients using a computer program called Diet Analysis Plus. The results of the 3-day dietary analysis will be compared to established guidelines to assess the adequacy of the student s diet in providing the necessary macro- and micro-ingredients to support good health. Based on this assessment, students will calculate changes that could be made to achieve a healthier diet, including which food options would remedy deficiencies, and which foods should be reduced or eliminated. Students will submit a report that summarizes their discoveries from this analysis.

3 Weight of the Nation Video Activity For this activity, students will watch Part 1 of Weight of a Nation, Consequences ( a HBO documentary that examines the scope of the obesity epidemic and explores the serious health consequences of being overweight or obese. After viewing the film online at home before class, students will complete a quiz in class and break up into small groups for discussion. Each group will collaborate to determine their best solution(s) for combating the growing problem of obesity, and then report on them to the class. Late policies for assignments: 5 points will be deducted for each academic day late (after 11 am). Course Rules: 1. No eating or cell phones or computers/ipads or other electronic devices in the classroom. If you eat, talk, read books, or newspapers (etc.), OR have a cell phone ring or are on a computer/ipad, you will be asked to leave and may not return that day. 2. ATTENDANCE IS MANDATORY. Roll will be maintained and absent/failing notices sent out. 3. At exams: a. All items must be placed in front do not bring valuables b. Student IDs will be checked c. Hats may not be worn d. Nothing should be on the floor, desk, seat or around you except for two pencils and your ID. 4. Any plagiarism or scholastic dishonesty WILL be reported to the Dean's office and your grade subject to a F. The UT Honor Code must be followed. See //registrar.utexas.edu/catalogs/gi09-10/ch01/index.html. Any correction in test grades must be submitted in writing within 24 hours after return of test. Give written request to instructor or place written comment under door of instructor's office. NOTE: This course may present sensitive material that you might find offensive. Policy on Academic Integrity: Penalties for instances of scholastic dishonesty are found in UT Honor code registrar.utexas.edu/catalogs/gi09-10/ch01/index.html. The least severe penalty shall be failure, i.e. -- a grade of "F" for the event and/or the course. ALL instances of scholastic dishonesty will be reported in writing to the Dean's office and will appear in your official record. No exam question can be preserved through any means whatsoever (including writing these immediately after the exam). Sharing exam questions via , personal interactions, study groups, facebook, googledoc, twitter, and other internet means is strictly prohibited. No photographs or copies of anything presented on the screen may be made; nor can any material be recorded without consent of the instructor. No electronics can be present during any quiz or exam. Religious Holy Days: By UT Austin policy, please notify me of your pending absence at least 14 days prior to the date of observance of a religious holy day. If you must miss a class, an examination, a work assignment, or a project in order to observe a religious holy day, you will be given an opportunity to complete the missed work within a reasonable time after the absence. Student Disability: The University provides upon request appropriate academic accommodations for qualified students with disabilities; UT Counseling and Mental Health Center: For individual and group counseling, contact ; SSB 5th Floor M-F 8 am 5 pm; ULifeline at TALK (8255); or Drop Deadlines: February 3: Last day to delete drop (full refund) April 4: Last day an undergraduate student may, with the dean s approval drop a class except for urgent and substantiated, nonacademic reasons.

4 NTR 306 Tentative Schedule Spring 2016 TTh 11 am -12:30 pm, GEA 105 Date Topic Jan. 19 Introduction; overview of nutrition 21 Food choices and diet planning guides; Dietary analysis project 26 Nutritional labeling; digestion, absorption & transport (Myplate due 11 am) 28 Carbohydrates Feb. 2 Carbohydrates (Dietary Analysis Project due 11 am) 4 Lipids 9 Lipids 11 EXAM I (Introduction-Lipids) 16 Proteins 18 Proteins/PEM 23 Vegetarianism/ Metabolism 25 Energy balance Mar. 1 Weight control 3 Vitamins, Vitamin A, D (Weight of the Nation Project due 11 am) 8 Vitamin E, and K 10 EXAM II (Proteins-Fat soluble vitamins) 15 SPRING BREAK! 17 " " 22 B vitamins

5 24 B Vitamins 29 Vitamin C 31 Macrominerals 5 Water 12 Microminerals 14 Microminerals 19 EXAM III (B Vitamins-Microminerals) 21 Pregnancy and lactation 26 The growing years 28 Alcohol May 3 May 5 Aging Consumer concerns about food 17 FINAL EXAM Tuesday, 9:00-12:00 noon