FN 210 Basic Nutrition Course Syllabus and Schedule

JOHNSON K FN 210 COURSE SYLLABUS

FN 210 Basic Nutrition Course Syllabus and Schedule

Dr. Kimberly A. Johnson, PhD, RD, LDN

Carson-Newman College

Johnson K FN 210 Course Syllabus

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COURSE NUMBER AND TITLE: FN 210 Basic Nutrition

FALL SEMESTER 2010 TR 3:00-4:15 PM BPH 111

COURSE DESCRIPTION: Fundamentals of nutrition pertaining to human well being.

Recommended for majors in physical or health education, elementary education, general

education, and for special interest.

PREREQUISITES: None

CREDIT HOURS: Total 3

CLOCK HOURS PER WEEK: Total 3 Didactic 3 Practice 0 Laboratory 0

INSTRUCTOR: Kimberly A. Johnson, PhD, RD, LDN

CONTACT: Office: BPH 132

Phone: (865)471-2051

Email: [email protected] ( use blackboard though!)

OFFICE HOURS: M 11-12 T 8:30-9:30 W 9-10, 11-12, 1-3

R 2-3 F 9-10, 1-3

COURSE OBJECTIVES:

Upon completion of the readings and assignments, the student should be able to:

1. list major properties, functions, and important food sources of the nutrients;

2. describe human nutrient and energy needs throughout the life span and in physical

training;

3. translate human nutrient and energy needs into daily food selection utilizing

appropriate standards and guidelines;

4. explain the significance of food practices to nutrition and disease prevention;

5. effectively evaluate meal plans for nutritional adequacy, nutrient density, balance,

variety, and calorie control; and

6. evaluate and effectively communicate accurate nutrition information to target

audiences.

REQUIRED TEXT:

Sizer, F & Whitney, E. (2008). Nutrition: concepts and controversies. (11th

ed.). Belmont, CA:

Wadsworth/Thompson.

REFERENCE:

Millsaps, E.M. (Ed.). (2009). Writing at Carson-Newman college. (5th

ed.). Jefferson City, TN:

Carson-Newman.

mailto:[email protected]


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EVALUATION:

The above objectives will be evaluated in the following manner:

Four Exams (50 pts. each) 200 pts. (40%)

Three Writing Assignments (20, 30, 50 pts. respectively) 100 pts. (20%)

On-line Assessments (called Assessments in Blackboard) 50 pts. (10%)

(The 2 lowest scores (up to 10 pts) will be dropped)

Preassessment due by 8/30 5 pm (2 bonus points)

1. Ch 1 & 2 due by 9/7 7 pm 10 pts

2. Ch. 4 (& Ch 3) due by 9/21 7 pm 5 pts

3. Ch. 5 (& Ch 3) due by 9/21 7 pm 5 pts

4. Ch. 6 (& Ch 3) due by 9/21 7 pm 5 pts

5. Ch 7 due by 10/5 7 pm 5 pts.

6. Ch 8 due by 10/7 2 pm 5 pts.

7. Ch. 9 due by 10/21 7 pm 5 pts.

8. Ch. 10 due by 10/21 7 pm 5 pts.

9. Ch. 11 due by 10/28 7 pm 5 pts.

10. Ch. 12 due by 10/28 7 pm 5 pts.

11. Ch. 13 due by 11/18 7 pm 5 pts.

12. Ch. 14 due by 11/18 7 pm 5 pts.

13. Ch. 15 due by 11/18 7 pm 5 pts.

Class Presentation (50 pts) (10%) 50 pts. (10%)

Final (15%) 75 pts. (15%)

Class Participation, In-Class Assignments/quizzes, Attendance 25 pts. (5%)

Sum Total Points 500 pts. (100%)

Grading Scale: A 94-100 B 88-93 C 78-87 D 70-77 F Below 70

Point value: 470-500 440-469 385-439 350-384 349 or less

The instructor will maintain the grade book in blackboard, but please keep up with your own

scores/grades. Please review all on-line assessments for scoring in blackboard and email any

questions you may have on these. Reviewing them will be a good review for the exams too.


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Activities to Achieve Course Objectives:

Lecture, reading assignments, class discussion, literature reviews, short assignments, quizzes and

exams, and individual written writing assignments and a final oral presentation will be utilized to

achieve all of the above course objectives:

I. Exams and Final: Assessments cover sections of the lecture and reading

assignments as indicated in course schedule. The four exams will be equally

weighted and the averaged exam score will represent 40% of the final course

grade. The final exam will represent 15% of the final grade and will cover the

last four chapters of the semester, notes taken during presentations, and any

additional information the instructor presents during the last period. Although the

exam is not comprehensive of the textbook chapter, the semester and textbook

will be sequential in nature and be comprehensive in an application basis. See

schedule for proposed exam dates.

II. Writing Assignments: Since this course is intended to fulfill standards for the

education majors, developing writing skills is critical. This course provides the

opportunity to write papers with a scientific and research objective, professional

and/or consumer-oriented focus. The assignments will consist of a research

abstract (interpretation of a scientific study), a professional evaluation of

nutritional content of a dietary analysis interpretation, and a 3-5 page review of

literature over an assigned nutrition-related topic. You will utilize and develop

research skills, critical thinking, and application of course material. See schedule

for due dates. All writing assignments will need to be formatted to APA style.

The instructor will give further instructions on this citation style during the

semester. Using the your writing at C-N reference (Millsaps, E.M. Writing at

Carson-Newman College, 5th

ed. which is also found C-N Library Home Page)

will help you prepare your documents.

III. Class presentation: Using your Review of Literature and textbook, you will

develop a 8-10 minute presentation that will give nutritional recommendations to

the intended audience your writing assignment was about (i.e. young toddlers or

mothers of young toddlers). You will need to develop a 1-2 page handout that is

creative or utilize powerpoint effectively for your presentation. All students will

need to develop a brief outline (I. A.B.C. II. A.B.C. …..) 1 week before your

assigned presentation due date. Although you will use your references from the

Review of Literature assignment, you will be able to utilize credible websites for

additional information for your presentation.

IV. On-line Assessments: These will be conducted through blackboard. They will

be under the ASSESSMENTS tab on your course home-page and there will be a

link to these on the home page in the Assessments Folder. They are intended to

be a complement to your study and review of your textbook and notes taken in


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lecture. Class activities or problems may be re-addressed on these assignments. I

think you will find that they will help you prepare for the larger exams and keep

you on track with the material. In other words, think of it as getting credit for

studying! I will drop the 2 lowest 5 pt. assessment scores, or the one-10 pt. score

if it is the lowest grade. These will be intended for you to spend 30-60 minutes

in one-sitting to complete the assessment. It is open book, open note. They will

also require individual writing, so do not share answers. Questions will be

different in many cases. You will learn best when you do your own work.

V. Participation/attendance: Short assignments given in class, pop or announced

quizzes, and your attendance will count for 10% of your final grade. We will

have class discussions and activities planned throughout the semester, so please

come prepared to class, having read any assignments before that day so that you

can participate fully.

a. Please notify me prior to an “excusable” absence per C-N and FCS policy;

otherwise, an unexcused absence will result in a 1-point deduction from your

final attendance grade (25 pts).

Course Outline

I. Food choices and human health

A. Nourishment over a lifetime

B. Nutrition and the human body

C. The science of nutrition

D. Cultural aspects of food and diet

E. Choosing foods

II. Nutrition standards and guidelines

A. Nutrient recommendations and dietary guidelines

B. The food guide pyramid

C. The food label

III. The remarkable body

A. Digestion

B. Body systems

IV. The carbohydrates

A. Simple sugars

B. Complex carbohydrates: starch, fiber, glycogen

C. Replacing sugar in the diet

D. Counting carbohydrates

V. The lipids

A. Saturated fats

B. Unsaturated fats

C. Phospholipids

D. Cholesterol (sterols)


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E. Fat replacers

F. Cardiovascular benefits of a lower to moderate fat intake, reducing cholesterol

intake

VI. The proteins

A. Proteins in the diet (quality and determining needs)

B. Proteins in the body (how the body uses proteins)

C. Vegetarianism and other health benefits of dietary proteins

VII. Energy and healthy body weight

A. Metabolism

B. Body weight and composition

C. Weight management

D. Eating disorders

VIII. Nutrients and physical activity

A. Being fit and nutrient use

B. Recommendations

C. Sports

IX. The vitamins

A. Water-soluble vitamins

B. Fat-soluble vitamins

C. Supplements

X. The minerals and water

A. Water

B. Major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium)

C. Trace minerals (iron, zinc, fluoride, iodide, selenium)

XI. Diet and health

A. Diabetes

B. Cardiovascular health

C. Cancers

XII. Food safety and food technology

A. Microbial contamination

B. Environmental concerns

C. Food processing

D. Food additives

XIII. Life cycle nutrition

A. Maternal

B. Infant

C. Early childhood and school-age

D. Teenagers

E. Later years

XIV. Hunger and the global environmen


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FN 210 Basic Nutrition

Tentative Class Schedule

TR 3:00-4:15 PM

Blye-Poteat Hall 111

Fall Semester 2010

DATE

DAY

TOPIC, ASSIGNMENTS CLASS ACTIVITY READING

ASSIGNMENTS &

ITEMS DUE

Aug 26 R Introduction to Course Discuss/show pre-Assessment Take practice assessment

on-line for 2 bonus

points! Due by Aug 30

M 5 pm

Why Do We Eat What We Eat?

A. What Guides Our Food

Choices?

Think/Pair Share Ch. 1 pp. 8-12

B. Nutrient Classification Lecture

Ch. 1 pp. 6-7

Aug 31 T The Science of Nutrition

A. Science of Nutrition Lecture: Scientific Method

Group Activity: Evaluating a

Research Study

Ch 1 pp. 13-16

Give Writing Assignment

A: Writing a Scientific

Abstract (20 pts) (Due:

9/7)

Assessment 1 on Ch 1 &

2 complete by 9/7 7 pm

(10pts)

B. Sorting the Imposters from the

Real Nutrition Experts

Lecture: Defining the Experts

Class Discussion

Controversy 1 (p. 23-28)

and Ch 1 pp. 16-17

Sept 2 R Understanding Nutrient Standards, Tools, and Guidelines

A. Understanding the DRI Intake

Recommendations

B. Nutrient Databases

Lecture & Group Activity Ch 2, pp. 30-35

Ch. 2 pp. 56-57,

Appendix A, and

www.mypyramid.gov,

www.calorieking.com

C. Food Groups/Food Guide

Pyramid

Group Activity/Discussion Ch 2, pp. 43-48

C. Food Labels Group Activity/Discussion Ch 2, pp. 49-53

D. Meal Planning (ABCMV) –

from guidelines to groceries

Evaluating 2 Meal Plans Ch 1, pp. 8-11

Ch 2, pp. 56-57

Sept 7 T The Remarkable Body

A. Digestion of Nutrients Lecture Ch. 3 pp. 77-85

B. Diet & Health of the Body

C. Review for Exam 1

Think/Pair Share on Nutrition

and prevention of Chronic

Disease

Ch. 1 pp. 2-4

O/L Assessment 1 DUE

by 7 pm today! 10 pts.

Writing Assignment A

DUE in class today!

Sept 9 R EXAM 1

CHAPTERS 1 & 2 (50 PTS)

Sept 14 T The Carbohydrates

http://www.mypyramid.gov/

http://www.calorieking.com/


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A. Simple Sugars Lecture

Group Activity: Evaluating

Sugar Content in Foods

Ch 4 pp. 104-105 and p.

131, 133-136


B: Carbohydrate, Fat,

Protein Intake (30 pts)

Due 9/23

Assessments 2, 3, and 4:

(Three separate O/L

Assessments over Ch. 4,

5, 6) Available on BB

until 9/21 (5 pts. each)

B. Complex Carbohydrates Lecture


Breads, Fibers and other Food

Sources of Complex Carbs

Ch 4 pp. 106-108

Take O/L Assessment 2

on Ch4 this week!

C. Carbohydrates and Health Diabetes, Dental Caries

Digestive Disorders, etc.

Ch 4 pp. 139 -144, 126-

130

Sept 16 R The Lipids

A. Building Blocks of A Fat

Molecule

Lecture Ch. 5 pp. 148-149

B. Types of Fats Lecture


Food Sources of Different

Fats

Ch 5 pp. 149-152

Ch 5 throughout

discusses food sources

C. Fat and Health Heart Disease, Gallbladder,

Cancer

Ch 5, pp. 155-


on Ch5 this week

Sept 21 T The Proteins

A. Building Blocks of Proteins Lecture Ch 6

B. Food Sources of Proteins Vegetarian Diets

Protein Content of Foods,

American Diet

Ch 6


on Ch6 today, but note all

3 must be done by today.

C. Protein and Health Malnutrition, Heart Disease,

Food Allergies,

Ch 6

Assessments 2, 3, and 4

(BB Assessments on

Chs. 3, 4, 5, 6 due by 7

pm today!)

Sept 23 R The Macronutrients – A Review

A. AMDRs Calculating AMDRs

Worksheet Activity

Ch 4, 5, 6

B. Digestion of the 3

micronutrients

Flow of Sandwich through

Digestive System Activity

Ch 3 reviewed here

C. Metabolism of the 3

Micronutrients

Lecture, Discussion

D. Evaluating Meal Plans Worksheet Meal Plan Activity Writing Assignment B

DUE!

Sept 28 T EXAM 2

CHAPTERS 3, 4, 5, & 6

Sept 30 R The Vitamins

A. Classifications Lecture Ch 7

O/L Assessment 5 on Ch

7 complete by 10/5 7 pm

B. Functions of Vitamins Lecture and Group Activity


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1. Metabolism

2. Antioxidants

3. Blood Clotting

C. Deficiencies/Toxicities, Disease

Prevention

Lecture

D. Food Sources Evaluating Meal Plans, Food

Labels for Vitamin Content,

Nutrient Density

Oct 5 T The Minerals

A. Classifications Lecture Assessment 5 due today

by 7 pm (O/L

Assessment over Ch 7)

O/L Assessment 6 over

Ch 8 available until Oct 7

2 pm (5 pts.)

B. Functions of Minerals

1. Bone Health

2. Electrolytes/Water Balance

3. Blood Health (anemias,

immunity, etc.)

Lecture and Group Activity

C. Deficiencies/Toxicities/

Disease Prevention

Lecture

D. Food Sources Evaluating Meal Plans, Food

Labels for Mineral Content,

Nutrient Density

Oct 7 R The Micronutrients – A Review

A. Supplements – Are they

beneficial?

Group Discussion (O/L Assessment 6 on

Ch 8 DUE at 2 pm

today!

B. Review for Exam Class Game

Oct 12 T EXAM 3

CHAPTERS 7 & 8

Oct 14 R Energy Balance and Healthy Body Weight

A. Healthy Body Weight, Body

Composition

Determining BMI Ch 9

Two O/L Assessments 7

& 8 on Ch 9 & Ch 10

Available until Oct 21 7

pm (10 pts)


C today (50 pts).

B. Determining Total Energy

Needs

Calculating Your Energy

Needs

Oct 19 T Fall Break – No Class

Oct 21 R Weight Management and Fitness

A. Weight Loss Diets Think/Pair Share: Weight

Loss Approaches

Ch 10

B. Benefits of Being Fit Assessments 7 & 8 over

Ch 9 & 10 due by 7 pm

today!

C. Nutritional Needs for Physical

Activity

D. Nutritional Supplements Think/Pair Share:

Supplements

Oct. 26 T Diet and Heath


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A. Heart Disease

1. Hypertension

2. Hyperlipidemia

Lecture & Group Discussions

for all topics

Ch 11

Assessments 9 and 10 on

Ch 11 & 12 available

until Oct 28 by 7pm (10

pts.) B. Metabolic Syndrome

C. Diabetes

D. Cancer/Immunity

Oct 28 R Food Safety and Technology

A. A Safe Food Supply Lecture Ch 12

B. Food Technology

Lecture

Think/pair share on food

science and technology

Ch 12 and

Controversy 2 (Ch 2, pp.

60-65, Controversy 12

(Ch 12, pp. 479-485)

Assessments 9 & 10 over

Ch 11 & 12 DUE by 7

pm today!

C. Review for Exam

Nov 2 T EXAM 4

CH 9, 10, 11 & 12

Nov 4 R Lifecycle Nutrition: Mother Lecture

Evaluating Diet Plan

Ch 13

Three O/L Assessments

11, 12, and 13 over Chs.

13, 14, and 15 available

until 11/18 7 pm (15 pts.)

Nov 9 T Lifecycle Nutrition: Infant Lecture


Ch 13

Nov 11 R Lifecycle Nutrition: Toddler & Young

Child, Teen

Lecture

Evaluating Diet Plans

Ch 14

Nov 16 T Lifecycle Nutrition: Elderly

Hunger and the Global Market

Lecture


Ch 14

Ch 15

Nov 18 R Supermarket Savvy Meet at Food City for Group

Activity Assessments 11, 12, 13

(over Ch. 13, 14, and 15)

due today by 7 pm

Nov 23 T Student Presentations

Nov 25 R Thanksgiving Holiday – No Class

Nov 30 T Student Presentations

Dec 02 R Student Presentations

Dec 07 T Student Presentations

Last Day of Class – review for Final

Writing Assignment C

Due Today

Dec 16 R FINAL EXAM (10:30 AM – 12:30 PM)

CH 13, 14, & 15

FN 210 Basic Nutrition Course Syllabus and Schedule

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