FSHN 265 Nutrition for Healthy and Active Lifestyles Spring :10-4:00 MWF 117 Mackay Hall

Transcription

1 FSHN 265 Nutrition for Healthy and Active Lifestyles Spring :10-4:00 MWF 117 Mackay Hall Instructors: Matthew J. Rowling, PhD Associate Professor 1103 Human Nutritional Sciences Building 220 MacKay (mailbox) Phone: Office hours: 11 am - noon Tuesday/Thursday or by appointment Kelly Fuller Graduate Teaching Assistant knfuller@iastate.edu Office hours: TBD Carter Reed Undergraduate Teaching Assistant chreed@iastate.edu Office hours: TBD Course description: Fundamentals of nutrient metabolism and nutrient requirements. Role of macronutrient and micronutrient metabolism in physical performance and disease prevention. Effect of manipulation of macronutrient metabolism on physical performance and disease prevention. Application of nutrient metabolism principles to dietary recommendations and planning. Course Prerequisites: Credit or enrollment in BBMB 301 Credit in BIOL 202 Course Required Text: Nutritional Sciences From Fundamentals to Food, 3 rd Edition McGuire and Beerman 2013 Course materials: Class presentations will be posted in Blackboard Learn. Students are encouraged to review and/or download presentations prior to class. Course handouts will also be posted in Blackboard Learn. If you have a disability and require accommodations, please contact the instructor early in the semester so that your learning needs may be appropriately met. You will need to provide documentation of your disability to the Disability Resources (DR) office, located on the main floor of the Student Services Building, Room 1076,

2 Student Outcomes At the completion of this course the student will be able to: Discuss and explain the digestion, absorption, and metabolism of the energy providing nutrients carbohydrate, lipid and protein. Discuss and explain the interrelationship of the energy providing nutrients (carbohydrate, lipids, and fat) in the various metabolic pathways and their roles in supporting physical activity and disease prevention. Discuss and explain the role of micronutrients (vitamins and minerals) in supporting physical activity and disease prevention. Describe the optimal nutrient composition of a training diet, with supporting scientific evidence, to optimize physical performance. Be able to provide recommendations designed to optimize physical performance and disease prevention. FSHN Department and Program Outcomes Assessment All graduates from the FSHN Department should be able to demonstrate the General Department Outcomes [Communication (C), Critical Thinking and Problem Solving (P), Social Concerns and Ethics (S), and Technical Skills (T)] and the FSHN Program-Specific Outcomes [grouped by curricula: Dietetics (D), Nutritional Science [Pre-health (NH) and Health and Wellness (NW)], Food Science and Technology (FST), Food Science and Industry (FSI), and Consumer Food Sciences (CFS)]. Details about these outcomes can be found at: The following learning goals will be emphasized in FSHN 265. Critical Thinking and Problem Solving P. 5. Critically evaluate information on food science and nutrition issues appearing in the popular press. This includes distinguishing facts from claims, detecting bias, identifying sources of conflict, and evaluating assumptions. Social Concerns and Ethics S. 2. Discuss the social, multicultural, and environmental dimensions of issues facing professionals in your field. Nutritional Science: pre-health: NH. 1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions. NH. 2. Use current information technologies to locate and apply evidence-based guidelines and protocols. NH. 4. Apply knowledge of biochemistry and physiology to human nutrient metabolism. Nutritional Science: Health and Wellness: NW. 1. Apply knowledge of the role of nutrition and healthy eating for disease prevention and wellness. NW. 2. Explain how public policies are formed and implemented.

3 NW. 5. Develop effective nutrition messages to promote health and wellness.

4 Lecture Schedule: Subject to change!!!! Date Topic Related Text Material January 11 Introduction to class Review of syllabus/expectations Introductory comments and into course material January Gastric Emptying, Digestion and Absorption Chapter 3 January Macronutrients-Carbohydrate and Fiber (MR) Chapters 4 February 1-5 Macronutrients Protein Chapter 5 February 8 Exam 1 February Macronutrients Fat Chapter 6 February 19- Bioenergetics, Muscle Physiology, Fuel Use Chapter 7 March 2 March 4 Exam 2 March 7 April 1 Micronutrients-Vitamins and Minerals Chapters 10, 11, 12, 13 April 4 Exam 3 April 6-April 8 Fluid replacement/energy drinks Chapter 12 April 11 Dietary Supplements/Ergogenic Aids Chapter 9 April 13 Body Composition Chapter 8 April 15 Female athlete triad P April Training Diet Chapter 9 April Healthful Body Weight Chapter 8 April 29 Catch up Date-in case of snow or a slow professor May 5 Final Exam-Thursday 2:15-4:15 Grading: Exam points 20% Exam points 20% Exam points 20% Final exam 100 points 20% Quizzes/clicker questions 100 points 20% TOTAL 500 points 100% Grade (%) Points A (93-100) A- (90-92) B+ (85-89) B (80-84) B- (78-79) C+ (75-77) C (70-74)

5 C- (68-69) D+ (66-67) D (62-65) D- (60-61) F (<60) <300 Late Exam Policy: In order to keep the grading fair in this course, it will be the policy of the instructors that grades on late exams taken after the times listed on the syllabus will be reduced 10 points for every day after the exam date (including weekends). NO EXCUSES!!! If you have extenuating circumstances (i.e. death of a family member, severe illness) you MUST inform the instructors prior to the due/exam date. This policy will be enforced on a case by case basis. Quizzes/assignments/clicker points Quizzes, and clicker points will be administered throughout the semester by the instructor. Quizzes and clicker points may be unannounced, but quizzes will likely be electronic and outside of class. The quizzes and clicker questions are intended to assist students in keeping up with the course content and will count towards class participation points.