BIO 3524: NUTRITION SYLLABUS

Transcription

1 New York City College of Technology School of Arts and Sciences Department of Biological Sciences BIO 3524: NUTRITION SYLLABUS Course Information Course title: Nutrition Course code: BIO Credit Hours: 2 credit hours; 2 lecture hours per week for 15 weeks Prerequisite: BIO Text: Wardlaw s Perspectives in Nutrition, 9th Edition. Author: Byrd-Bredbenner. McGraw-Hill Publisher ISBN: Course Description: The nutrient constituent of foods, their metabolism and role in the body with emphasis on specific health problems, especially those involving nutritional deficiencies. Helps the student develop an understanding of the fundamental principles of nutrition necessary to improve and maintain health, to prevent illness and to provide support and therapy during illness. Grading Procedure (see Grading Policies for details) The lecture will include at least 3 exams and an oral presentation. Course Coordinator Dr. Laina Karthikeyan Phone: (718) LKarthikeyan@citytech.cuny.edu 1

2 Course Description The nutrient constituent of foods, their metabolism and role in the body with emphasis on specific health problems, especially those involving nutritional deficiencies. Helps the student develop an understanding of the fundamental principles of nutrition necessary to improve and maintain health, to prevent illness and to provide support and therapy during illness. Course-based Learning Outcomes Upon completion of this course, students will: 1. Describe the function and general recommendations for carbohydrate, protein, and fat in health prevention and disease management. 2. Identify biopsychosocial influences on nutritional intake and health. 3. Identify the process of digestion, absorption, and metabolism. 4. List the importance of adequate intake of vitamins and minerals. 5. Evaluate a daily diet for moderation, variety, and balance. 6. List appropriate recommendations from the food guide pyramid. 7. Identify nutrition related diseases and appropriate interventions. 8. Discuss the role of health care professionals in nutrition counseling. City Tech General Education Common Core Learning Outcomes Students will: 1. Value knowledge and learning. 2. Use the arts, sciences and humanities as a forum for the study of values, ethical principles, and the physical world. 3. Engage in an in-depth, focused, and sustained program of study. 4. Employ scientific reasoning and logical thinking. 5. Use creativity to solve problems. 6. Gather, interpret, evaluate and apply information discerningly from a variety of sources. 7. Communicate in diverse settings and groups, using written (both reading and writing), oral (both speaking and listening), and visual means. 8. Derive meaning from experience, as well as gather information from observation. 2

3 9. Understand and employ both quantitative and qualitative analysis to describe and solve problems, both independently and cooperatively. 10. Demonstrate intellectual honesty and personal responsibility. 11. Work in teams, including those of diverse composition. Build consensus. Respect and use creativity. CUNY Pathways Common Core Learning Outcomes Students will: 1. Identify and apply the fundamental concepts and methods of life sciences. 2. Apply the scientific method to explore natural phenomena, including hypothesis development, observation, experimentation, measurement, data analysis, and data presentation. 3. Articulate and evaluate the empirical evidence supporting a scientific or formal theory 4. Understand the scientific principles underlying matters of policy or public concern in which science plays a role. 5. Gather, analyze, and interpret data and present it in an effective written research report. 3

4 Lecture Schedule Week Lecture 1 Overview of Nutrition and Health (RDA, Food Groups, food pyramids & labels) 2 Carbohydrate (groups, functions, sources, health effect, dental health) 3 Digestion & Absorption (digestive tract, digestion, absorption & transport, digestive problems) 4 Exam 1 5 Lipids (TGs, fatty acids, sterols, LPs, health effect, fat replacers) 6 Proteins & Amino Acids (chemistry, types, functions, PEM, quality) 7 Metabolism, Energy Balance and Body Composition (energy budget & energy balance) 8 Midterm Exam 9 The Vitamins (fat soluble & water soluble) 10 Water and the Minerals (fluid & electrolyte balance, major & trace minerals) 11 Weight Management Overweight and Underweight (BMI, obesity, over- & underweight) 12 Oral presentations/ Term Paper Topic: Health and Social Issues 13 Oral presentations/term Paper, continued Topic: Health and Social Issues 14 Illness and Nutrition Care (nutrition in healthcare, nutrition assessment, implementing nutrition care and nutrition in practice). 15 Final Exam 4

5 Grading Policies ASSIGNMENTS POINTS Exam 1 30% Midterm Exam 30% Final Exam 30% Oral Presentation/Paper 10% Total graded work 100% Oral Presentation: Students will be assigned a relevant topic of current interest, selected from a list prepared by the instructor. The student is to bring into class any material pertaining to his/her topic she/he can find for discussion, along with a short written paper. The students will be assigned to bring in labels from foods they eat and we will use them to learn how to read ingredients. The students will work in groups, learning how to analyze their diets. After completion of work, students are required to hand in a term paper summarizing the main points of their research work. Plagiarism: Students must write their essays and assignments in their own words. Whenever students take an idea, or a passage from another author, they must acknowledge that, both by using quotation marks where appropriate and by proper referencing such as footnotes or citations. Plagiarism is a major academic offense. Letter Grades: Letter grades will be determined using a standard percentage point evaluation as outlined below: A: A-: B+: B: B-: C+: C: D: F: Below 60 5