FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

FN 2070 Introduction to Human Nutrition Course Syllabus

Instructor:

Dr. Joe Williford, Jr. [basement] Phone: 372-7833 E-mail: jwillif@.bgsu.edu

Grad Assistants:

17 FCS Johnston Hall Off Hrs: By Appt [email me]

Ben Krull:

Callie Gear:

Catalog Course Description: FN 2070. Introduction to Human Nutrition (3). Fall, Spring, Summer. Basic concepts and principles in the science of human nutrition, energy balance and weight control, individual nutrient needs, diet selection, nutrition related metabolism and physiological functions, nutritional diseases, and current nutrition controversies. BG Perspective Course: Science requirement. This course satisfies a BG Perspective non-lab Natural

Course Objectives and Learning Outcomes: 1. To introduce students to the language of the science of human nutrition; including food science, chemistry, biological sciences, math, and social science concepts [2a]. 2. To develop the skills for practical application of qualitative and quantitative nutrition scientific concepts to daily dietary, normal health, and disease situations [2a]. 3. To understand the nature of scientific nutrition evidence, how it is obtained and used in the interrelationships between nutrients, health, and human disease [2b]. 4. To understand the nutritional needs of different age groups, ethnic groups, and economic groups of people [2a]. 5. To evaluate current nutritional information in the popular media [2a].

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

6. To critically investigate the logical approach of science to recognize and use appropriate sources of food nutrient composition data as applied to human dietary conditions [2b]. 7. To discuss food fads, fallacies, and nutritional claims. 8. To understand cultural, world food and world nutrition issues [2a].

Commission on American Dietetic Education: Learning Outcomes for American Dietetic Program (ADA) Approved Food and Nutrition Introduction Courses: Apply biological and chemical concepts to food and nutrition science; Knowledge of exercise physiology, nutrient metabolism, and changes during the life span; Use critical thinking and qualitative and quantitative analysis skills to investigate computer generated food and nutrition diet analysis; Plan and evaluate menus and diets for an individual that emphasize optimal nutrition for the Promotion of health, and consider food availability, and health issues.

Text and other materials: * required: Diet Analysis Plus 10.0; Sizer and Whitney textbook, and FN 2070 class note packet You may buy a "package" for the course and it contains *almost* everything suggested in one shrink wrapped package. The ISBN for the class package is: 1-133-53064-8 Nutrition: Concepts and Controversies. (2011).Sizer and Whitney. 12th.Ed. Thomson/Wadsworth Pub. (Shrink wrapped with the Fall 2012 class note packet and the Diet Analysis Plus 10.0 [on-line access code]. *package is available through the bookstores around campus or also through the publisher website: :http://www.cengagebrain.com/micro/bgsufn2070 You also have the option of choosing an ePack for the course, which is a little more cost effective. The details for this are: Ebook with Diet Analysis access, the ISBN: ePack: Nutrition CourseMate with eBook Instant Access Code for Sizer/Whitney's Nutrition: Concepts and Controversies + Diet Analysis Plus 2-Semester Instant Access Code, 12th Edition (http://www.cengagebrain.com/shop/isbn/9781133150817) ISBN: 1133150810- $80.00 on Cengagebrain.com *does not have the class note packet *You may also buy the text used and purchase the Diet Analysis Plus software separately. The DA+ version 10 software is required for the class, and if you do not purchase it, you will not be able to complete the DietAanalysis lab packetassignments (100pts). NOTE: I take daily attendance and we take on-line quizzes. If you miss more than 4 unexcused absences, your final class average drops 5 points [1/2 a letter grade, so come to class!!!] Course Evaluations used to assess the student learning outcomes:

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

-Quizzes (Count the 10 best @ 10 pts. each, [1-2 weekly] -Attendance (1pt @ every class) -5-Day Dietary Analysis Reports (labs) (10 reports@10 points each, due on Thursdays) -3 Objective Comprehensive Tests (100 pts. each) -Final Exam (Comprehensive 120 questions) ` Grading Scale: 90 - 100 = A 80 - 89 = B * * 70 - 79 = C 60 - 69 = D < 59 = F * *

100

pts.

30 pts

100 300 200 Possible points = 730

pts. pts. pts. pts.

* * * * * * * * * * * * * * * * * * * * Students with a pre-exam average on (tests 1-3, best 10 quizzes, and 10 labs) of 93 or higher are exempt from the Final Exam. * * * *

* * * * * * * * * * * * * * * * * * * * *

1.

Quizzes: Weekly 10 point quizzes will be given mostly on Tuesdays over assigned text reading materials. If more than 10 quizzes are given, only your best 10 quizzes will be counted. Ifyou

missaquiz,Idonotoffermakeupquizzes.
2. Attendance: Attendance is strongly recommended. You will receive 1 point for attending class. More than 4 absences will result in a lowering of your final class average by 5 points, or one half a letter grade!

Note: **You** are responsible for checking weekly your quiz and lab scores on-line on Blackboard to be sure your grades are recorded properly. If there is a problem with your grade book, you need to let me know within 1 week of the quiz/attendance. After that, alterations to the grade book will not be considered.

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

Note: History in this course shows that 90% of students who do not attend this class, miss quizzes, or do not do their homework assignments receive grades < C. 3. Labs: You will have a lab due on most Thursdays (please see the next page for a list of due dates). The lab packet can be found online under course documents. Please print out the lab packet (labs 110). As you do each lab, you will be required to use the printouts generated from your Diet Analysis Plus program. At the top of each lab listed online, the printouts that are due with each lab are isted [staple to the back of the Lab cover sheet!]. If you have problems with your DAPlus account, please contact cengage at http://cengagebrain.com/support When a lab assignment is turned in late, 10% of the total points will be deducted each day it is late, unless other arrangements are made with the instructor. If you have any problems/issues with an assignment grade, quiz or test scores, you need contact me within ONE WEEK of receiving your grade. 4. Tests: Tests are multiple choice/matching/T or F, 100 questions. Note that 30-40 percent of test information comes from the class lecture materials. So, taking class notes to supplement the Class Note Packet is important to score well on tests. Do not rely only on the printed class packet as your only source of class notes materials. Each test is cumulative. This means that there will be questions from previous test materials on each test. Excused absences are *required* in order to make up tests/exams. However, the makeup test will be an oral exam. Please do your best to take exams on the scheduled date.

Other Important Info: Extra Help: Students are encouraged to make appointments with the teaching assistants and instructor to seek extra assistance during the semester, if they need help in the course. Study groups are also available through the study center. The Learning Commons in the Main Library offers study sessions, and this course also has one student who organizes study sessions through Supplemental Instruction. Technology: All laptop users need to sit in front row. (We will ask you to move for those students who sit in the back). Please refrain from using your laptop [or other electronic devices] for anything other than class use; it is very distracting to others. If a student chooses to use a laptop computer during class, the expectation is that he/she is taking notes. If this privilege is abused, the instructor reserves the right to ask the student to close the laptop. TURN OFF YOUR CELL PHONE WHEN CLASS BEGINS!!

Tape Recording Policy Students are not authorized to make recordings during class without permission from the instructor.
Dr Joes DBR (don't be rude) policy

Lastly, mutual respect for your peers and the lecturer are expected, considering the difficulty of engaging a large lecture audience. Therefore, class talking will not be tolerated, and continuous offenders will be asked to leave!
4

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

I take academic honesty seriously. Please do your own work.

Codes of Conduct and Academic Honesty Policy: The instructor and students in this course will adhere to the Universitys general Codes of Conduct defined in the BGSU Student Handbook. Specifically, the Code of Academic Conduct (Academic Honesty Policy) requires that students do not cheat, fabricate, plagiarize or facilitate academic dishonesty. For details, refer to: 1BGSU Student Handbook (http://www.bgsu.edu/offices/sa/book/Student_Handbook.pdf) 2The Academic Charter, B.II.H (http://www.bgsu.edu/downloads/file921.pdf) 3Student Discipline Programs (http://www.bgsu.edu/offices/sa/judicial/academic/index.html) If you need special acomodations, please contact Disability Services on Campus. More info is found below. Disability Policy: In accordance with the University policy, if the student has a documented disability and requires accommodations to obtain equal access in this course, he or she should contact the instructor at the beginning of the semester and make this need known. Students with disabilities must verify their eligibility through the Office of Disability Services for Students, 413 South Hall, 419-372-8495. (http://www.bgsu.edu/offices/sa/disability/index.html) Religious Holidays: stated in The Academic Charter, B-II.G-4.b at: http://www.bgsu.edu/downloads/file919.pdf) The Core Values of BGSU will be followed in this FN 2070 course. My expectation is that each student, teaching assistant, and faculty member will follow the core values listed below:BGSU Core Values: Respect for one another Cooperation Intellectual and spiritual growth Course Topics Outline: Weekly Assignments *INSTRUCTOR MAY ALTER SCHEDULE AS NEEDED* DATE TUESDAY DATE THURSDAY Creative imaginings Pride in a job well done

Jan 8th

Introduction to Course: Review syllabus Course Requirements, etc. Diet Analysis Assignment

Jan 10th

C: 1 Food Choices & Human Health; C-2: Nutrition Tools, Standards, & Guidelines

Jan 15th

C: 1 Food Choices & Human Health; C-2: Jan 17th Nutrition Tools, Standards, & Guidelines

C: 3 The Remarkable body& Digestion hr/5-day Diet record

24

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

Jan 22nd

Chapter 4: Carbohydrates, Sugars, Starch, Jan 24th Glycogen, and Fiber

Chapter 4:Carbs continued

Jan 29th

Chapter 5: Lipid: fats, oils, phospholipids, Jan 31st and sterols

Chapter 5: Lipids (continued)

Feb 5th

Chapter 5 continued

Feb 7th

*********** TEST #1*************

Feb 12th

Chapter 6: Proteins

Feb 14th

Chapter 6: Proteins (continued)

Feb 19th

Chapter 7&8: Antioxidant Nutr. [C7&8]

Feb 21st

Chapter 7&8: Antioxidant Nutr. [C7&8]

Feb 26th

Chapter 7&8: Antioxidant Nutr. [

Feb 28th

Chapter 7&8: B Vitamins

Mar 5th

Spring Break

Mar 7th

Spring break

Mar 12th

Chapter 7&8: B Vitamins

Mar 14th ****** ******Test # 2 *****************

Mar 19th

Bone Health [Chapters 7&8]

Mar 21st

Bone Health [Chapters 7&8]

Mar 26th

Chapter 8: Water and micro- minerals

Mar 28th Chap 8 and Chapter 9: Body Mass Index, Obesity, and Weight loss

Apr 2nd

Chapter 9: Body Mass Index, Obesity, and Weight loss

Apr 4th

************TEST # 3***************

Apr 9th

Chapter 10: Nutrients, Physical Activity and Apr 11th the Bodys Response

Chapter 10: Nutrients, Physical Activity and the Bodys Response

Apr 16th

Chapter 13 Women, Infants, and children Apr 18th

Chapter 13 & 14: Child &Teen Nutrition

Apr 23rd Apr 29

th

Chapter 13 & 14: Child &Teen Nutrition FINAL Exam Week

Apr 25th May 3

nd

Chapter 14: Older Adult Nutrition Final Exam Review

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

DIETARY ANALYSIS REPORTS ASSIGNMENTS Assignment NO. 1. Each of the 10 assignments listed below is worth 10 points. Personal Profile and Diet Analysis for 5-days (see p. 6 of syllabus) DATE DUE Jan 31st

2.

Diet Evaluation Report for 5-days (see p. 6-7 of syllabus) with Nutrition Labeling Worksheet

Feb 7th Feb 7th Feb 14th Feb 14th

3.

Carbohydrates Report with Estimation of My Energy Output Worksheet

4.

Lipids Report

Feb 21st

5.

Proteins Report

Feb 28th

6.

Fat Soluble Vitamins Report

Mar 14th

7.

Water Soluble Vitamins Report (B vitamins)

Mar 21st

8.

Macro Minerals Report

Mar 28th

9.

Trace Minerals Report

April 4th

10.

5-Day Nutrition Report

April 11th

The report forms to complete each diet analysis assignment are located on the FN 2007 Blackboard website under Course Documents. Complete the forms in Word, print, and turn in on the assigned due date [ on this sheet, and at the top of each lab] with all requested documents on the top of each report sheet stapled to each lab report! All assignments may be turned in early. Each dietary analysis assignment above is worth 10 points. [Possible 100 points for the 10 labs]. Therefore, the 10 assignments points are equal to one test grade.

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

Any lab assignment not turned in at the beginning of class (before lecture begins) on the date due is considered late, and is penalized one letter grade (1.0 pt.) per day late!! In other words, complete your report prior to coming to class, NOT IN CLASS!!

Instructions concerning How to record your 24-Hour Dietary Record for a 5-day period, to determine your 5-day Diet Record Food Intake (used for dietary analysis reports 1-10). Read now and carefully!!! This exercise is worth 100 total points. First lab is due on Jan 31st!!! http://www.dineoncampus.com/bgsu/ **Use this website for foods found on campus Dietary records are one method used to determine the nutrient intake from a persons food consumption for one or more days. It is important for you to read pages 37- 43 in your text and familiarize yourself with serving sizes from the different food groups. Also, see Table 2-3 on page 42, and note the measures column [which equals one serving] for the foods in the Table of Food Composition in Appendix A in the back of your text book. 1. Record every item that you eat or drink in one 24-hour period. Then, repeat this activity 4 more times for a 5-day diet record. An average nutrient intake will be calculated by the Diet Analysis program and you will use these Intake versus goals calculation for all of the dietary analysis assignments. Be sure to record: A. The amount consumed (See Appendix A, Table of Food Composition) of your text under the measure column for the food that you ate. The measure listed [ex: 1/2c; 2 tsp, 1 tbs, 1 c, 1 pce, etc.] is considered to be one serving of that food, which is followed by the weight of that measure. [Note the pages Key at the top right hand margin for the categories of foods in Appendix A to make it easier for you to find what you ate.]

2.

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

B. Be sure to refer to page A-1 in your text for meanings of the abbreviations used in the measures column in Appendix A. C. If you ate more than one serving, record as 1.5 or 2 or 3.75, etc., not fractions. D. If you ate less thanone serving, record as 0.75 or 0.5, etc., not fractions[1/2; 3/4, etc].

3. Record how the food was cooked (fried, broiled, poached, raw, etc.)

4.

Be sure to look on the labels from packaged/canned/frozen foods that you consume for what measure equals one serving size, and the number of servings per container information. Some people think one can = one serving- It does NOT!!

Format for your Food List record: For each food you consume, or beverage you drink, recordName of Food Amount Consumed How Prepared

Example: milk shake, chocolate

2 c (= 2cups)

Not cooked (raw)

Bread, mixed grain

2pce (= 2pieces)

Toasted

Tortilla chips: taco flavor

1c 10 pce 0.5c

or or

Fried Or Baked

Syllabus FN 2070 for Sp 2013 Williford

FN 2070 - Introduction to Human Nutrition

Spring 2013

Williford

Olscamp 111

Keep this food list consumed over a 24-hour period for each day for a total of 5 days. Then, enter each of the 5-days worth of dietary information BY THE DAY [i.e., Day1; Day2; etc.] into the web based Diet Analysis 10.0 computer program, using your on-line Pin code number that came in a separate packet with your text book. (See pages 37-43 in your text for assistance in determining your portion sizes of foods you ate). Print 10 copies of the Average for 5-days Intake versus Goals nutrient analysis, so you will have one copy to staple to each lab for grading purposes. Dietary Assignments: The Dietary Reports are REQUIRED FOR ALL STUDENTS. The due dates are listed on page 5 of this syllabus; All Dietary Lab Reports are due at the beginning of class. All late Reports are penalized a letter grade per day. Don't be late! We will accept any and all Reports early. Instructions to complete the Reports will be given in class, and are also outlined for you under Course Documents [Diet Analysis Labs] online. Value for the 10 Diet Analysis lab reports = 100 points.

The First lab is due on Jan 31st!!!

Syllabus FN 2070 for Sp 2013 Williford

10