1 COURSE NUMBER AND TITLE: FN 214A Science of Nutrition SEMESTER: Fall 2011 MWF:10:00-10:50 AM Room: BPH 111 COURSE DESCRIPTION: Essential nutrients, their sources and functions in the human body. Daily food selection across the lifespan using a variety of nutritional guidelines. For foods, nutrition and dietetics majors; nursing majors; and other health professionals. PREREQUISITES: NONE CREDIT HOURS: 3 CLOCK HOURS PER WEEK: Total 3 Didactic 3 Practice 0 Laboratory 0 INSTRUCTOR: OFFICE: BPH 132 PHONE: (865) 471-2051 EMAIL: kjohnson@cn.edu Kimberly Johnson, PhD, RD, LDN OFFICE HOURS: Mon Tue Wed Thurs Fri 9-10 am 9-10 am 8:30-9:30 9-10 am 11-12 am 2-4 pm 2-3 pm 2-3 pm 2-3 pm 1-2 pm COURSE OBJECTIVES: Upon completion of the readings and special projects, the student will be able to: 1. list chemical and physical properties, functions, deficiency and/or toxicity symptoms, and important food sources of the 40 or so nutrients; 2. describe the human s nutrient and energy needs during various stages of the life cycle and for optimal health promotion/disease prevention; 3. evaluate nutritional adequacy of food intake utilizing different diet planning guidelines/guides which reflect current national nutrition policy; and 4. translate the human s nutrient/energy needs and consumer food concerns into daily food selection for optimal health promotion and disease prevention. Through the above stated course objectives, the following specific knowledge and skills requirements for teacher education students are fulfilled: 5. implement basic health, nutrition, and safety management practices for young children, including specific procedures for infants and toddlers and procedures regarding childhood illness and communicable diseases; 6. communicate the responsibilities of individuals, family members, and citizens to act in ways that enhance personal health and health of others; 7. understand the concepts of family life, physical fitness, mental and emotional health, human sexuality and safety; 8. apply essential health knowledge to lifelong decisions and behaviors; 9. know appropriate ways to avoid substance abuse, contagious diseases, and eating disorders; 10. understand how to obtain basic health information and services; and
2 11. effectively use and manage available technology including dietary analysis of 24- hour food intake using computer software and evaluation of intake. ACTIVITIES TO ACHIEVE OBJECTIVES: Objective 1: Objective 2: Objective 3: Objective 4: Objective 5: Objective 6: Objective 7: Objective 8: Power-point lecture, assigned readings Power-point lecture, assigned readings, case studies Power-point lecture, demonstration, dietary analysis project, discussion, assigned readings Power-point lecture, videos, class discussions, case studies, and/or assigned readings Evaluation of 24-hr food intake using food guide pyramid for young children; Evaluation of height/weight using standardized growth charts for children birth-20 yr. Evaluation or 24-hr dietary recall with plan for appropriate food behavior changes for health promotion; Case studies Calculation of caloric expenditure based on physical activity level and basal metabolic needs. Evaluation of 24-hr dietary recall with plan for appropriate food behavior changes. Objective 10: Library/internet project on selecting and interpreting reliable sources of nutrition/health related information; review/discuss peer-reviewed nutrition research. Objective 11: Dietary Analysis of student s 24-hr food intake using computer software; evaluation of intake. REQUIRED TEXTS and MATERIALS: Whitney, E.N., and Rolfes, S.R. (2010). Understanding Nutrition (12 th ed.). Belmont, CA: Thomson Higher Education Johnson, K.A. (2011). FN 214 Science of Nutrition Course Packet. Jefferson City, TN: Newman College. Millsaps, E.M. (Ed.). (2009). Writing at Carson-Newman College (5 th ed.). Jefferson City, TN: Carson-Newman College. INTERNET SITES (additional may be added throughout the semester): Cengagebrain.com. (2011). Student coursemate site. Available at: http://coursemate.cengage.com/cpreader/view/9781111474126/default.aspx?an on=true#home USDA. (2011). ChooseMyPlate Website. Available at: www.choosemyplate.gov
3 EVALUATION: (please record your scores in the blanks provided) Possible Points Points earned Exam 1 50 Exam 2 50 Exam 3 50 Exam 4 50 Final Exam 100 5 Assignments (20 pts. each) 100 5 Quizzes (10 pts. each) 50 Dietary Analysis Project 100 Participation/Attendance 20 TOTAL POINTS 570 FCS Grading Scale: Points 570-533 532-499 498-442 441-396 Below 396 % 100 94% 93-88 87-78 77-70 Below 70 Letter Grade A B C D F Assignments (called Lessons on E360): (100 pts./18% of grade) Five lessons (20 pts) each will be accessible on E360. You will be responsible for printing these and having available for review during the week designated on the schedule when instructions will be covered during lecture. For each lesson you will require you to complete in a word document, save as instructed, and submit via the E360 Dropbox for the respective lesson. There may be more than one step or part to a lesson also, please follow E360 direction and/or instructor announcements. Late submissions will lose 10% of the assigned value for each business day (M-F). If due on a Friday, and not submitted until Monday (one 10% deduction will be taken). Quizzes and Class Participation/Attendance (70 pts/ 12 % of grade) There will be five quizzes, some announced and some unannounced. Therefore attendance is important. There will be a total of 41 scheduled classes this semester. The full attendance grade will be earned if 2 or less unexcused absences are recorded. Proof of excused absences will be required (C-N approved activities or documented illness) to take missed exams or quizzes. Exams and Final Exam (300 pts/53% of grade) Four regular exams (50 pts each/41.5% of grade) and a final exam (100 pts/ ~16.5%) will be given during the term. Please notify the instructor within 24 hrs before the exam if you know you will not be able to take the exam on the schedule date. If you miss an exam, please provide proof of excused absence. The instructor reserves the right to not give a make-up exam so please do not miss the exam. The make-up exam must be taken within 2 class periods of the scheduled exam
4 date. Extenuating excused documented illness that does not allow the 2 class period deadline to be met will require the student to contact the instructor for a make-up exam date. Dietary Analysis Project (100 pts/17% of grade) Each student will complete a nutritional evaluation of a personal 24-hr dietary recall using the USDA s ChooseMyPlate food tracker. The instructor will call for parts of this assignment throughout the semester and require submission via the Lessons Dropbox on CN Online E360. Instructions, forms, and due dates will also be found on the E360 course site under Lessons: Dietary Analysis Project. Due dates will also be noted on the course schedule. Writing and Citation Style: Please use APA Format (5 th edition) you may see your reference Writing at C-N (available on the library website: www.cn.edu/library) One-inch margins all around 11 or 12-point font size Double spaced Single space after all punctuation including periods Numbers greater than nine represented numerically (e.g. 10, 38, 99), numbers nine or less written out (nine, six, two, zero), and all numbers represented numerically when both instances occur within the same sentence. COURSE OUTLINE: I. Exam 1 Module: A. An Overview of Nutrition 1. Classifying nutrients 2. The science of nutrition 3. Nutritional assessment of individual and groups B. Planning a Healthy Diet 1. Food selection 2. Diet planning guides 3. Guidelines to groceries C. Digestion, Absorption, and Transport 1. Digestive breakdown of foods 2. Absorption of nutrients 3. The circulatory and lymphatic 4. Supporting organs and systems II. Exam 2 Module: The Macronutrients A. The carbohydrates: sugars, starches, and fibers B. The lipids: triglycerides, phospholipids, and sterols C. Proteins: amino acids and polypeptides
5 III. IV. Exam 3 Module: The Micronutrients and Water A. The vitamins: 1.Water-soluble vitamins: B vitamins and vitamin C 2.Fat-soluble vitamins: vitamins A, D, E, K B. The minerals 1.Major minerals 2.Trace minerals C. Water Exam 4 Module: A. Metabolism 1.Chemical reactions in the body 2.Breakdown of nutrients for energy B. Energy Balance and Body Composition C. Body weight, composition, and health 1.Weight Management 2.Overweight and obesity 3.Weight-loss strategies: traditional vs. aggressive treatments 4.Underweight 5.Eating disorders D. Fitness: physical activity, nutrients, and body adaptations 1.Health benefits of exercise 2.Metabolism for increased activity 3.Sports nutrition: traditional and supplements E. Diet and Health 1.Cardiovascular disease 2.Hypertension 3.Diabetes mellitus 4.Cancer 5.Alternative therapies V. Final Exam Module: A. Life Cycle Nutrition 1.Pregnancy and lactation 2.Infancy 3.Childhood 4.Adolescence 5.Adulthood 6.Senior Years B. Consumer Concerns about Food and Water 1.Foodborne illness 2.Environmental contaminants 3.Regulatory agencies 4.Hunger and the global environment
6 GENERAL INFORMATION related to Class Policies in FCS: 1. FCS adheres to the C-N attendance policy as stated in the current catalog. The policy states: Attendance at all class meetings is required and a student is responsible for all the work, including tests and written assignments of all class meetings. Each individual faculty member will establish the consequences for absence and publish this in the course syllabus. If the students miss class for any reason, they are obligated to account for their absences to their instructors and arrange to obtain assignments for work missed. Students will be allowed to make up class work missed if the absence was caused by a documented illness, death of immediate family member, or participation in college sponsored activities. Otherwise, the instructor has no obligation to allow students to make up work. 2. The professor is committed to starting the class on time and ending on time. It is expected that students will not be tardy to class or leave prior to the end of class. 3. Make-up tests: All tests missed without prior permission of the professor will receive a grade of 0 unless the professor states otherwise. A student who misses a test is expected to contact the professor personally within 24 hours. 4. Late assignments will receive a penalty of 10 % of grade per business day late with the lowest grade being a 0. If you are absent on the day a project is due, the late penalty still applies. All assignments are considered late if not turned in at the beginning of the class period. 5. ALL WORK ASSIGNED MUST BE COMPLETED TO PASS THE COURSE. 6. Students will not be given the opportunity to improve low test grades or project grades by redoing the work or asking to complete special projects to earn extra points unless otherwise specified by the professor. 7. The departmental grading scale will be used in all classes. 8. Academic honesty is the expected standard as defined in the College Code of Conduct in the C-N Student Handbook. If the professor determines that cheating has occurred, he/she reserves the right to adjust the grading procedure accordingly. 9. As a member of this class you are expected to conduct yourself in a manner conducive to learning. If the instructor finds your actions to be disruptive to the learning environment (i.e. text-messaging, talking, sleeping, noise making, etc.) you will be asked to leave class. All cell phones are to be turned off and placed out of sight. 10. Any student with a special documented disability (sight, hearing, language, mobility, learning disability, etc.) which may affect class activities should contact Dr. Rebecca Van Cleave, ext. 3268; Life Directions Center, room 317 in Baker, and provide appropriate documentation. 11. Problems If you are having difficulty with the course, see the professor. He/she will be glad to discuss the material and expectations of the course, but do not wait until the last week of the semester to do so. 12. If you need to see the professor outside of class, please contact the professor to schedule an appointment. Do not try to see the professor during the 30 minutes right before the class. This time is needed to collect class materials and get to class on time. 13. The professor expects that students thoroughly read and understand the syllabus, including class assignments and projects. 14. The instructor reserves the right to adjust the grading procedure. Approved: 8/20/09
7 FN 214 Science of Nutrition Tentative Course Schedule MWF 10:00-10:50 Blye-Poteat Hall 111 Fall Semester, 2011 Date/Day Topic Assigned Readings Item Due Exam Module 1: Aug 24, W Introduction Overview of Nutrition Syllabus, E360 Course Page Ch 1: Food Choices & Scientific Method Aug 26, F Overview of Nutrition Ch 1: The DRIs Aug 29, M Planning a Healthy Diet Ch 2: The USDA Dietary Guidelines and Food Guide; www.choosemyplate.gov website Aug 31, W* Planning a Healthy Diet Ch 2: The Food Label and Health Claims; Quiz 1 Dietary Analysis Project Instructions Sept 2, F Digestion, Absorption, Ch 3 Lesson 1 & Transport Sept 5, M Labor Day No Classes Sept 7, W Review for Exam 1 Sept 9, F Exam 1 Ch 1, 2, and 3 Exam 2 Module: Sept 12, M* Carbohydrates Ch 4: Structure & Classifying Carbohydrates; Lesson 2 Instructions Sept 14, W Carbohydrates Ch 4: Digestion, Absorption, Transport, Metabolism of Carbohydrates Sept 16, F Carbohydrates Ch 4: Health and Carbohydrates; Making Healthy Choices Sept 19, M Lipids Ch 5: Structure & Classifying Lipids Sept 21, W Lipids Ch 5: Digestion, Absorption, Transport of Lipids Sept 23, F Lipids Ch 5: Health and Lipids; Making Healthy Quiz 2 Choices Sept 26, M Proteins Ch 6: Structure & Function Sept 28, W Proteins Ch 6: Digestion, Absorption, Transport, Lesson 2 Metabolism Sept 30, F Proteins Ch 6: Health & Proteins; Vegetarian Diets, PEM Oct 3, M Review for Exam 2 Oct 5, W Exam 2 Ch 4, 5, and 6 Exam 3 Module Oct 7, F Micronutrient Classifications Ch 10, 11, 12, 13 Overview Lesson 3 Instructions, DAP Instructions DAP Step 1 Oct 10, M Water Soluble Vitamins Ch 10: Thiamin, Niacin, Riboflavin, Biotin Oct 12, W Water Soluble Vitamins Ch 10: B6, Pant. Acid, Folate, B12, vit C Oct 14, F Fall Break No Classes (Midterm Grades Due) Oct 17, M Fat Soluble Vitamins Vitamin A, D, E, K Oct 19, W Electrolytes & Water Ch 12: The electrolytes (Na, K, Cl) & water Oct 21, F Major Minerals Ch 12: Bone health (Ca, PO4, Mg, S) Oct 24, M Trace Minerals Ch 13: Iron, zinc, copper, selenium Oct 26, W Trace Minerals Ch 13 (and 19): Fl, I, Pb, Hg, and others Lesson 3 Oct 28, F Review for Exam 3
8 Oct 31, M Exam 3 Ch 10, 11, 12, 13 Nov 2, W* Metabolism Ch 7 Metabolism Nov 4, F Energy Balance Ch 8 Nov 7, M Weight Management & Ch 9 and Highlight 9 Eating Disorders Nov 9, W Fitness Ch 14 Lesson 4 Nov 11, F Diet and Health Ch 18 Nov 14, M Review for Exam 4 Nov 16, W Exam 4 Ch 7, 8, 9, 14, 18 Nov 18, F Maternal Ch 15 DAP Final Nov 21, M Maternal Ch 15 Nov 23, W Thanksgiving Break No Classes Nov 25, F Thanksgiving Break No Classes Nov 28, M Infant & Toddler Ch 16 Nov 30, W School Age & Ch 16 Adolescence Dec 2, F Later Years Ch 17 Dec 5, M Consumer Concerns Ch 19 Dec 7, W Last Day of Classes Review for Final Dec 14, W Final Exam 8:30-10:30 Ch 15, 16, 17, 19 * Wednesday, August 31: Last day to add courses Last day to drop a course without a grade Last day to make a schedule change without a fee Last day for tuition refund for dropping a course * Monday, September 12: Last day for textbook refund, must be accompanied by official drop slip * Wednesday, November 2: Last day to drop a course with a W; Courses dropped after this date receive WF