HELD 225 HUMAN NUTRITION (4 units) COURSE SYLLABUS

LA SIERRA UNIVERSITY Department of Health & Exercise Science Fall Quarter 2011 HELD 225 HUMAN NUTRITION (4 units) COURSE SYLLABUS Date & Time: M T R F 9:00-9:50am Location: School of Business Room 204 Instructor: William C. Andress, DrPH, MPH, CHES Phone: 951-785-2174 Health & Exercise Science Dept. Trailer Office Hours: Tues: 1:00 4:00, Wed: 10:00 12:00, R: 2:00-4:00 Other hours available by appointment E-Mail: wandress@lasierra.edu *************************************************************************** COURSE DESCRIPTION: Focusing on the scientific study of basic nutrition, this course provides the essential foundation for personal dietary choices, for nutritional planning, and for further professional studies in this field. The course explores the nature and functions of six classes of nutrients, the principal food sources from which they may be obtained, the methods of nutritional assessment, the basic tools for diet design, and special nutritional needs at various life stages. Students are also introduced to global nutrition issues as well as to crucial dietary factors in the pathogenesis and the prevention of major diseases in the USA. TEXTBOOK: Wardlaw, Gordon and Smith, Annie. Contemporary Nutrition: 8th edition. McGraw Hill Publishers 2009. ISBN 978-0-07-721167-7. COURSE OBJECTIVES: By the end of this course, the student who invests quality time and thought in fulfilling the requirements will be able to do the following: 1. Intelligently discuss the specific roles and functions of the six recognized classes of nutrients. 2. Explain the scientific logic for food classification and groupings currently recommended. 3. Have a clear understanding of the Food Pyramid and MyFoodPlate concepts and be able to utilize them as a planning tool in implementing optimal nutrition. 4. Trace the processes by which carbohydrates, fats, and proteins are digested and metabolized. 5. Describe the roles of vitamins, minerals, and phytochemicals in disease prevention and health promotion, identifying important food sources of each. 1

6. Identify crucial nutritional factors which contribute to the development and prevention of major diseases, such as cardiovascular diseases, obesity, cancer, diabetes, and metabolic syndrome X.. 7. Compare and contrast vegan, lacto-ova vegetarian and non-vegetarian diets, providing a scientific critique of their relative value in influencing health and disease. 8. Differentiate between nutrition as science and nutritional fallacies, fads, and quackery. 9. Identify food borne pathogens and know measures that can be taken corporately and individually to insure a safer food supply. 10. Design a dietary plan that is sufficient in nutrients while minimizing the intake of unhealthy food choices. GRADING and EVALUATION: A maximum of 430 points toward the final grade can be earned by fulfilling the following requirements. 1. Attendance and Involvement Expected. The classroom is a place where learning is acquired through discipline and inspiration. Students, like the teacher, are to be present and actively involved in the teaching-learning process and not just function as detached observers of a performance. LSU makes provision for limited absences. However such absences are excusable only when they result from critical crises, such as personal illness or death in the family, and when timely information is provided to the teacher. Preferably this should be done in advance. Immediately upon returning to class, the student is to initiate negotiations with the teacher and/or classmates regarding assignments not fulfilled due to absences. It should be emphasized that absences, even when excusable, interrupt the natural flow of learning and cause academic distress of various kinds, including disrupting group processes and projects. Obviously, it puts the student at a disadvantage with respect to gaining mastery of the subject, thus limiting his or her opportunity for the best grade possible. This course is not designed as a tutorial and that what takes place during classes is crucial to the integrity of the learning experience. Commitment to regular attendance and consistent engagement in the process is expected of all. Excessive absences (more than three unexcused or five total) will negatively impact the grade (2% reduction in grade for each additional absence) According to LSU policy being absence from 20% of classes (more than 8) will result in an automatic dismissal from the class with a failing grade. Students arriving more than 15 minutes late to class will be marked absent. 2. Section Exams (50 points each). There will be four sectional exams (one approximately every two weeks or every three chapters). The lowest score will be eliminated so the total points possible on these exams will be 150. Questions will be mostly multiple choice with additional true/false and possibly short answer responses. 3. Final Exam (100 points). The final will be comprehensive. Any student who has achieved an average of a B grade (85%) or higher on all four sectional exams may opt out of taking the final. 2

4. Personal Diet Recall and Assessment Project - This will be an ongoing project throughout the term consisting of six parts. 1. Dietary Habits Quiz & Goal Setting (Objective 10) 2. MyFoodPlate analysis of 1-Day Food Intake (Objective 3) 3. Comparison of Food Labels (Objective 4) 4. Three-Day Personal Diet Recall (Objective 10) 5. Special Project (See below) 6. Post Assessment with Interpretation (Objective 10) The components of this project are designed to meet HES departmental learning outcomes. #2 Demonstrate knowledge and skills of research principles and methodologies relevant to the discipline while using valid sampling techniques with appropriate data collection and analysis. #4 - Demonstrate the ability to apply knowledge and skills through experiential learning opportunities. #11 Understand the role of research, evaluation, and the use of data in health promotion, disease prevention, and health services.. Dietary Habits Questionnaire & Goal Setting (15 points) Fill out dietary habits Quiz (Handout Assessment 6-1) MyFoodPlate Analysis of 1-Day Food Intake (20 points) Based on MyPyramid and using the form on page 676, indicate the number of servings that each food yields. Finally include an activity record based on the chart on page 677. Write a one page interpretation especially noting in what areas you can improve your diet. Comparison of Food Labels (25 extra points) Instructions to be given in class (Only available to those getting a C- or lower by end of third sectional exam. Three-Day Personal Diet Recall and Analysis (50 points) Keep a written record of all food and drink items consumed over three consecutive days. Enter the data using the Vitabot program. Follow computer instructions for inputting data. Print out reports for each day. There should be four pages of computer output per day. Analysis of Recall With Recommendations for Improvement Fill out Assessment 6-2 Setting Goals for Protein, Fat & Carbohydrate Intake Write a 2-3 page reaction paper which includes the following: o Areas of adequate nutrition o Areas where intake is deficient o Specific foods to add to your diet to make up those deficiencies o Physical problems that could develop over time if those deficiencies are not corrected o Dietary changes you plan to make o What you learned about your eating habits through these exercises 3

Post - Assessment 6-1 (15 points) This pre-and post course questionnaire is designed to measure dietary changes during the quarter. 5. How to Eliminate Sickness video Shown during the last week of class to summarize all that you have learned. Attendance is mandatory during this week and will account for 10 points towards your final grade. Discussion related to the information on this video is designed to meet HES departmental objective #4 - Demonstrate the ability to apply knowledge and skills through experiential learning opportunities. Special Project (40 points) Each student will engage in one of the following projects. Details and due dates will be given on Thursday and Friday during the first week of class. 1. Weight Loss Project. Object will be to set up a nutritional program that leads to a minimum of 10 lbs. weight loss and/or drop of BMI by 1.5 points during the course. 2. Diet and Exercise Students in this project will compare exercise performance on a high fat diet versus a high carb diet. 3. Health Quality of Cafeteria Foods Students following this project will analyze the nutritional value of foods served in the cafeteria on a select day. Recommendations for improvement will be given. 4. Adaptation of a Vegetarian Diet Students following this project will adopt a vegetarian diet by the end of October and continue it through the end of November. If already a vegetarian they can opt to adapt a vegan diet. Report will analyze any detectable differences in health noted. 5. Elimination of Sweets and Junk Foods Students in this project will have blood drawn and analyzed for cholesterol, triglycerides, and blood glucose levels. They will then commit to not eating any junk foods or desserts for one month. Blood draws will be repeated along with an analysis of other perceptual parameters 4

EVALUATION AND GRADING Student performance will be measured and graded according to the following standards and criteria: 1. Sectional Examinations (50 points each) 150 points 2. Pre-course Assessments 6-1 15 points 3. Rate MyFoodPlate Assignment 20 points 4. 3-Day Dietary Recall 50 points 5. Analysis of Dietary Habits 20 points 6. Post-course Assessment 6-1 15 points 7. Special Project 40 points 8. Why Christians Get Sick video critique 10 points 9. Final Examination (final week) 100 points TOTAL POINTS 420 points A = 93-100 B+ = 88-89 C+ = 78-79 D+ = 64-67 A- = 90-92 B = 83-87 C = 70-77 D = 60-63 B- = 80-82 C- = 68-69 F = 59 and below There will be a 20% reduction in grades on assignments turned in up to one week late. Assignments turned in more than one week after the due date will be penalized by 50%. No assignments will be accepted after December 9. INSTRUCTIONAL METHODS AND ACADEMIC INTEGRITY Methods of Instruction. The basic method of instruction will be lecture-discussion. There will also be take-home learning experiences, group discussion topics, a self-evaluation instrument, critical analysis, and careful writing. Stories, guest speakers, and documentary videos may also be used to enhance motivation and learning. Academic Integrity and Ethics. Every effort will be made to ensure that a high standard of gender, ethnic, and individual regard is maintained in all interactive relationships. Students are asked to indicate to the instructor any behavior that could be construed as clearly biased, disrespectful, or insensitive. However, please remember that we are in a university. As such the goals of intellectual maturation and character development require that great value be placed on openness to truth and candor combined with appropriate restraint, in discussing even provocative ideas and controversial ideals. The student is expected to practice academic honesty in all activities related to this course. Original work is expected from the student, unless appropriate credit is given to specific work cited. Plagiarism is unacceptable as are other types of cheating. Refer to http://www.lasierra.edu/integrity for further details. Appropriate penalties will be enforced. All instances of academic misconduct will be reported to the Academic Integrity Committee. Premium will be placed on honesty in all things. Students hardly need to be reminded that there is to be no cheating on examinations. Material found to be plagiarized will be rejected and accountability will be required. The exercise of academic freedom will be appropriately linked to the need to exercise academic responsibility. In the search for knowledge and wisdom, this teacher will value every student and I am committed to show respect for the personhood and opinions of each and all. 5

Approach to Scholarship. Students of LSU are expected to approach scholarship with eagerness and a positive attitude to the subject, to the instructor, to classmates, and to their own abilities and worth. Basic to a successful learning experience are the following disciplined behaviors: a. Consistent reading of the text and other relevant resource material as the basic source of information. Class periods are most meaningful when they are preceded by some critical level of engagement with the subject matter. b. Active listening and thoughtful responses and inquiry during lecture/discussion exercises. c. Active involvement in group discussions. d. Conscientious and timely performance of all written assignments. Assignments are due on the designated dates. Papers turned in by 5:00 pm on the designated day will be deemed to be on time. Papers that are up to one week late will receive a 20% reduction in grade. After that grades will be reduced by 50%. No papers will be accepted after December 10. e. Avoid negative distractions in class. These include late arrival and early departure, unnecessary and prolonged private conversations, the use of cell phones, eating and sleeping, and obtrusive rustling of papers, books and chairs before the teacher dismisses the class. f. Thoughtful out-of-class interactions with fellow students and with the instructor. This facilitates the integration of knowledge with life and thereby reinforces learning. DISABILITY ACCOMMODATION The university provides reasonable accommodations for students with documented physical or learning disabilities. Contact the Learning and Teaching Center for evaluation and guidance on such matters at (951) 785-2453. Students with such documented disabilities who require reasonable accommodations in order to participate in course activities or meet course requirements should contact the instructor during office hours or by appointment. SCHEDULE OF TOPICS NOTE: Every effort will be made to keep to this written schedule. However, like all information on this syllabus, the topics and schedule are subject to adjustment and fine-tuning as circumstances may require. Students will be notified of any such adjustments or changes and they are responsible for noting and adopting them. If absent from class, or if late, it is the role of the student to find out what he/she might have missed. It is immoral to simply assert that information or instruction was not given and then proceed to blame the instructor, when in fact one may have been absent from class or not paying attention when the matter was discussed. One must not assume that nothing significant took place in class just because one happens to have been absent or inattentive. To accept responsibility is one of the clear indicators that a person is being truly educated. 6

COURSE SCHEDULE WEEK ONE: Sept 26, 27, 29, 30 Chapter 1, 2 A. INTRODUCTION OF COURSE 1. Course Objectives, Organization, and Learning Opportunities Personal Introductions Assessments 6-1 Due Sept 30 2. The First Lecture 3. Chapter 1 Intro to Nutrition 4. Chapter 2 The Food Pyramid RateYourPlate - Due Oct 7 WEEK TWO: Oct 3, 4, 6, 7 Chapters 2 & 3 B. NUTRITIONAL ANATOMY AND PHYSIOLOGY 1. Chapter 2 Designing a Healthy Diet 2. Chapter 3 The Digestive System - Cell Metabolism 3. Chapter 3 The Digestive System - RateYourPlate Assignment Due 3. Chapter 2 Reading Food Labels WEEK THREE: Oct 10, 11, 13, 14 Chapter 4 C. CARBOHYDRATES 1. Chapter 3 Organs & Diseases 2. Chapter 4 Carbohydrates 3. TEST #1 (Chapters 1-3) 4. Video Diet for a New America WEEK FOUR: Oct 17, 18, 20, 21 Study Chapters 4 & 5 D. FATS AND PROTEIN 1. Chapter 4 Carbohydrates concluded 2. Chapter 5 Lipids 3. Chapter 5 Lipids Diet Recall Due Nov.1 4. Refined Sugar In the Food We Eat WEEK FIVE: Oct 24, 25, 27, 28 Study Chapter 6 E. ENERGY BALANCE AND WEIGHT 1. Chapter 6 Proteins 2. Chapter 6 Advantages of vegetarian diet 3. John McDougall Video Where Do You Get Protein? 4. TEST # 2 (Chapters 4-6) WEEK SIX: Oct. 31, Nov 1, 3, 4 Study Chapters 7 & 8 F. WEIGHT MANAGEMENT & Vitamins 1. Chapter 7 Weight Management 2. Chapter 7 -Concluded 3. Chapter 8 Vitamins (Fat Soluble) 4. Chapter 8 Vitamins (Water Soluble) 7

WEEK SEVEN: Nov 7, 8, 10, 11 Study Chapter 9 G. MINERALS 1. Chapter 9 Major Minerals 2. Chapter 9 Minor Minerals 3. Chapter 9 Water 3-Day Analysis Due Nov. 19 4. Report Diet & Exercise WEEK EIGHT: Nov. 14, 15, 17, 18 Study Chapters 10 & 12 G. SPECIAL CONDITIONS 1. Chapter 10 Sports Nutrition 2. TEST 3 (Chapters 7-9) 3. Report Cafeteria Food/Junk Foods 4. The China Study WEEK NINE: Nov 19-27 THANKSGIVING VACATION WEEK TEN: Nov 28, 29, Dec 1, 2 Study Chapter 13 H. FOOD SAFETY 1. Chapter 13 Food Safety 2. Chapter 13 Food Safety - Guest speaker 3. Q & A Session 4. Test #4 (Chapters 10, 13, China Study) WEEK ELEVEN: Dec 5, 6, 8, 9 I. WHAT IS THE IDEAL? 1. Vegetarian Diet/Weight Management Reports Post-questionnaire 6-2 due 2. Hallelujah Diet, Part 1 3. Hallelujah Diet, Part 2 4. Course Summary Hallelujah Diet Paper Due FINAL EXAMINATION: During the week of December 12 Wednesday, Dec 14 8:00 am 8