York University Faculty of Health School of Kinesiology and Health Science

Transcription

1 York University Faculty of Health School of Kinesiology and Health Science KINE Human Nutrition Winter Term 2012 The course starts with an introduction to nutrition and diet planning. This is followed by basic digestion and absorption concepts, and an examination of energy and regulatory nutrients. The course concludes with an examination of the applied nutrition areas of sport nutrition and body weight regulation. Physical activity and health relationships are integrated throughout the course. INSTRUCTORS Olasunkanmi Adegoke, PhD Roger Kelton, PhD 362 Bethune College 344 Bethune College Extension: Office hours: by appointment Office hours: by appointment TEACHING ASSISTANTS TBD PRE-REQUISITE HH/KINE Introduction to Health HH/KINE Human Anatomy HH/KINE Human Physiology I PRE-REQUISITE OR CO-REQUISITE HH/KINE Exercise Physiology TIME AND LOCATION Section M: M,W,F Section N: M,W,F 10:30 am 11:30 am SLH D 11:30 am 12:30 pm CSE A First class is Wednesday, January 4, 2012 Last class is Monday, April 2, 2012 No classes Reading Week, February 18-24, 2012

2 EXPANDED COURSE DESCRIPTION The course starts with an introduction to nutrition science and diet planning. Basic digestion and absorption processes are examined, followed by an investigation of the energy nutrients: carbohydrates, lipids and proteins, and the regulatory nutrients: vitamins, and macro- and micro- minerals. In the second part of the course the areas of sport nutrition and body weight management are examined. Physical activity, metabolic inter-relationships, and health associations are applied throughout the course. Course Learning Objectives- Purpose of the course: The purpose of the course is to provide students with a basic understanding of the physical and psychological relationship between food and human health. Included will be information about the energy and regulatory components in foods and their critical role in growth, development, disease prevention and mental and physical capacities. Specific Objectives: 1. Gain an understanding of energy and regulatory nutrients role in supporting physical activity and exercise. Students will learn about the processes involved in the digestion and absorption of energy and protein nutrients, and they will be able to discuss the roles of vitamins and minerals in maintenance of health and physical activity. Gender and age differences will be explored. 2. Gain some insight into cultural dietary differences as they relate to supporting health, human development and physical activity. For example: what is the impact of a Vegan diet on health and physical performance? 3. Apply good diet principles to address individual and population health issues such as cardiovascular disease, diabetes and cancer. 4. Understand the relationship between diet and physical activity as it applies to individual body weight (i.e. obesity) issues. This includes both physiological and psychological parameters.5. Utilize a DietAnalysis software tool to construct a personal analysis and an analysis of someone other than self. REQUIRED COURSE MATERIAL Course Manual: Adegoke, OAJ and Kelton, R. Enhancing the Understanding of Human Nutrition. A Student Guide to Understanding Nutrition. Nelson Education Limited, Toronto Canada, Course Textbook: E Whitney and S R Rolfes. Understanding Nutrition 12th Edition. Wadsworth, Cengage Learning. Belmont, CA, USA, Diet Analysis Software: DietAnalysis. Nelson Education Limited, Toronto Canada

3 COURSE OUTLINE An Overview of Nutrition Chapter 1 Planning a Healthy Diet Chapter 2 Digestion, Absorption, and Transport Chapter 3 The Carbohydrates: Sugars, Starches and Fibers Chapter 4 The Lipids: Triglycerides, Phospholipids and Sterols Chapter 5 Protein: Amino acids Chapter 6 Energy Balance and Body Composition Chapter 8 Weight Management: overweight, Obesity, and Underweight Chapter 9 The Water-Soluble Vitamins: B Vitamins and Vitamin C Chapter 10 The Fat-Soluble Vitamins: A,D,E, and K Chapter 11 Water and the Major Minerals Chapter 12 The Trace Minerals Chapter 13 Fitness: Physical Activity, Nutrients, and Body Adaptations Chapter 14 Diet and Health Chapter 18 EVALUATION Midterm #1 20% Friday, February 3, During Lecture Hour Midterm #2 20% Friday, March 16, During Lecture Hour Diet Analysis #1 7% Friday, March 2, Submit to TA Diet Analysis #2 18% Friday, March 30, Submit to TA Final Exam (cumulative) 35% TBD, Examination Period MIDTERMS and FINAL EXAM Midterm #1 (20%)- Includes material covered in Chapters Midterm #2 (20%)- Includes material covered in Chapters 6, Final Exam (35%)- This is a cumulative exam. 50% of the exam will be on material covered in Chapters 1-6, The other 50% will be on material in Chapters 8, 9 and 18. If, for any reason (medical or other) students do not write the midterm, there will be one midterm deferred exam. This will be a cumulative midterm for both midterms; it will be after the second midterm and will be announced in class and posted on Moodle). If the deferred midterm is missed a grade of 0 will be entered for the mark. It is advised you not miss the scheduled midterm. If, for any reason (medical or other) students do not write the Final Exam, a Deferred Exam will have to be written. This will occur AFTER the official exam period. To be eligible to write a Deferred Exam the student must:

4 Provide adequate documentation (i.e. doctor s note) as to why the exam was missed; Complete the Deferred Exam Form ( The Deferred Exam will have the same criteria applied as the Final Exam. WRITTEN ASSIGNMENTS Diet Analysis #1: (7%) A three day (two typical weekday, and one typical weekend day) self diet and activity analysis will be undertaken using the MyDietAnalysis software provided with the course textbook. Grade Breakdown: 3% will be based upon the depth and accuracy of food and activity values analyzed; 4% will be based upon the written analysis of areas of strength, weakness and recommendations for change (if any). Point format may be used for the written analysis. A sample analysis will be posted on the course Moodle. The deadline for the submission of the Diet Analysis is firm. A late submission will not be accepted and the student will receive a 0 for the assignment. Hard copies are to be submitted to the assigned TA (as per your surname and section). The York University Senate Policy on Academic Honest applies to this assignment Diet Analysis #2: (18%) This will be a more extensive diet analysis of an individual other than yourself. It should include a review of food intake for seven days and an analysis of strengths and weaknesses of the individuals diet relative to their lifestyle and health goals. It must include three reference articles (include copies of full article) which support the analysis of diet strengths and weaknesses. 15% of the evaluation will be based upon the quality of the diet analysis; 3% upon the relativity of the article to the analysis. Consider yourself a Nutritionist and this is your first client. You want to impress the individual with the quality and depth of your analysis (and your TA and Professor as well). You should include a cover page; an information page about the client: gender, age, health status, physical activity, family and work factors Follow this with the food intake, some of the charts with analysis results, your assessment of strengths and weaknesses, your recommendations, and your references (at least three articles to support your assessment and recommendations). The deadline for the submission of the Diet Analysis is firm. A late submission will not be accepted and the student will receive a 0 for the assignment. Hard copies are to be submitted to the assigned TA (as per

5 your surname and section), and electronically to Please consult the section on SUBMITTING ASSIGNMENTS TO TURNITIN.COM. The York University Senate Policy on Academic Honest applies to this assignment. SUBMITTING ASSIGNMENTS TO TURNITIN.COM. Students are encouraged to submit their written assignments to to ensure academic honesty. When submitting to submit the assignments without the references. Please refer to section on Academic Honesty. SENATE POLICY ON GRADING SCHEME AND FEEDBACK The following statement was approved by the Senate: that, under normal circumstances, graded feedback worth at least 15% of the final grade for Fall, Winter or Summer Term, and 30% for full year courses offered in the Fall/Winter Term be received by students in all courses prior to the final withdrawal date from a course The withdrawal date for this course is: Friday, March 9, YORK This course is found on Moodle under KINE 4020 Human Nutrition. To access Moodle@York you will need your Passport York id and password. All students must login to Moodle@York first, then registered students will be automatically added to their registered course. Course announcements and test and assignment grades will be posted on Moodle. IMPORTANT COURSE INFORMATION FOR STUDENTS All students are expected to familiarize themselves with the following information, available on the Senate Committee on Curriculum & Academic Standards webpage (CCAS); see Reports, Initiatives, Documents: York s Academic Honesty Policy and Procedures/Academic Integrity Website Ethics Review Process for research involving human subjects Course requirement accommodation for students with disabilities, including physical, medical, systemic, learning and psychiatric disabilities Student Conduct Standards Religious Observance Accommodation

6 ACADEMIC HONESTY The following is an excerpt from York University s Senate Policy on Academic Honesty: Academic honesty requires that persons do not falsely claim credit for the ideas, writing or other intellectual property of others, either by presenting such works as their own or through impersonation. Similarly, academic honesty requires that persons do not cheat (attempt to gain an improper advantage in an academic evaluation), nor attempt to actually alter, suppress, falsify or fabricate any research data or results, official academic record, application or document. For more information please access the following website: Also please consult the Academic Integrity Web Site for York University: STUDENT CODE OF CONDUCT Students are reminded that they should be polite, courteous and civil during their interactions with the course instructor, TA and other students. No abuse, aggression, harassment, intimidation, threats or assault will be tolerated, be it verbal or otherwise. This includes direct interaction and/or indirect, for example comments on the Course Forum on Moodle. As well, this includes soliciting or pushing the instructor or TA for a higher grade. For the complete Student Code of Conduct and for more details, please access the following website: