FALL SEMESTER 2002
Stone Hall B-28 Location: EE 129
Phone: 496-2975 Office
Hours: M
Off-campus phone: 447-4791 or by appointment
E-mail: zossd@cfs.purdue.edu
Teaching Assistants E-mail
Carolyn Gunther guntherc@cfs.purdue.edu
Marci Levine levinem@cfs.purdue.edu
Course Objectives
1) To acquire a knowledge base of well-established scientific concepts in the field of nutrition.
2) To acknowledge the dynamic nature of nutrition science.
3) To apply practical nutrition knowledge to personal and professional life.
4) To analyze current issues in nutrition and separate fact from fallacy.
5) To promote nutrition awareness through analysis of personal food intake and energy use.
6) To foster healthful nutrition habits by identifying and implementing beneficial practices.
Text: Insel, P., Turner, R.E., and Ross, D. Nutrition 2002 Update
Jones and
Project:
Mayfield, B.J. Essentials of
Nutrition: Project, Fall
2002.
Class Notes: Copies of the syllabus, class handouts, and the project description are available from the reserve desk in the Undergraduate Library after they have been distributed in class.
Lecture Tapes: Each lecture will be tape recorded and copies will be on file in the Undergraduate Library.
Grading: Course grades will be determined by performance on daily quizzes (200 points) and a comprehensive project (100 points). An additional 30 extra credit points will be available from bonus quiz questions (up to 15 points) and for completing the optional third part of the project (up to 15 points).
Total points = 300 points with 30 extra credit points available
Grading scale: > 90% = A (270 points or above)
80-89% = B (240 – 269 points)
70-79% = C (210 – 239 points)
60-69% = D (180 – 209 points)
< 59% = F ( < 180 points)
Quizzes: A quiz worth 5 points will be given EVERY DAY of lecture. Each quiz will take 5 to 10 minutes to complete. Questions on the quiz will pertain to information covered during the lecture and the corresponding reading assignment. The five lowest scores from regular quizzes (whether due to absence or poor performance) will be dropped. The maximum possible points to accumulate from the regular quizzes is 180 points (36 X 5 points). There will be no make-up quizzes. Five bonus questions will appear randomly on quizzes throughout the semester. A longer (30 question) assessment will be given at the beginning and end of the semester. The first assessment will not be graded. The last assessment will be worth 20 points with an additional 10 possible bonus points.
Total Quiz Points = 200 points, with 15 extra credit points possible
Project:
The three-part project will be assigned the second week of class. Part I is worth 50
points and is due
Total Project points = 100 points with 15 extras credit points possible
Students are expected to take responsibility for their own learning and mastery of the material presented. To this end, the following points are emphasized:
Attendance: Attendance is an important component of this course since information not contained in the textbook will be presented during class through lectures, videotapes, demonstrations, and discussions. Further, when conflicting information is presented in the book and lecture, the lecture material will be the basis for grading quizzes and projects. Students are discouraged from coming to class late or leaving class early since this is disruptive to the instructor and more importantly distracting to classmates. Attendance will be taken by completion of the daily quizzes.
Active Participation: Students are encouraged to actively participate in the learning process. This includes attentive listening. Students who are continuously talking during lecture are showing disrespect for their classmates who are serious about the learning process. Disruptive students will be asked to leave lecture and will only be invited to return at the discretion of the instructor. A second component of active participation is asking questions or for clarification of confusing information. Students are encouraged to ask questions, since if one individual does not follow a concept, it is likely that many do not. Active participation also includes willingness to participate in class activities, such as group discussions, games, demonstrations, etc.
Assigned Readings: Students are advised to complete the assigned readings before class as an introduction to the topic and to facilitate discussion of the material. The lectures are designed to emphasize knowledge and application of the essentials of the science of nutrition. The assigned readings will complement the lectures. To best utilize lecture time, expect some material that is covered in the book to not be covered in lecture and vice versa.
Work Load: Students are expected to spend approximately two hours outside class for each hour in class to complete the assignments for this course. This includes reading, studying and completing project assignments.
Pass – Not Pass Option: For students registering pass/not pass the project is optional. However, the project integrates many components of the course and completion of the project is highly encouraged for all students. If a pass/not pass student completes the project, he/she will be graded on the same points basis as the other students. If he/she elects not to turn in the project, a “C” average on the quizzes (2002 total possible points) will be required for a passing grade.
Cheating: Students are required to follow the University Student Code of Honor and all student policies and procedures. Please see your Student Handbook for a complete transcript of University policies. Cheating results in automatic failure.
Non –Discrimination: Purdue University and this instructor do not discriminate on the basis of race, religion, color, gender, age, national origin, handicap, or disabled status.
DATE |
TOPIC |
ASSIGNEDREADING |
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Mon. Aug. 19 |
Introduction: Why Study Nutrition? Course Overview & Objectives Initial Assessment & Survey |
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|
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Wed. Aug. 21 |
The American Diet – Why Do We eat What We Eat? Nutrients and their Functions |
Pages 2 - 17 |
|
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Fri. Aug. 23 |
Digestion & Absorption |
Pages 65 – 94 Appendix E |
|
|
Mon. Aug. 26 |
Digestion & Absorption (con’t) |
Pages 65-94 Appendix E |
|
|
Wed. Aug. 28 |
Overview of projectProject IA: Diet
& Activity Records assigned Project IB: Be
Healthy Records assigned |
Project directions |
|
|
Fri. Aug. 30 |
Scientific Concepts for Studying
Nutrition
Sorting Fact from Fallacy |
Pages 18-28 |
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Mon. Sept. 2 |
NO CLASS – LABOR DAY |
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Wed. Sept. 4 |
Nutrition Assessment
Health & Disease Project IC: Health Risk Assessment assigned |
Pages 55-61 |
|
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Fri. Sept. 6 |
Dietary Standards & Guidelines
Food Guide Pyramid Project ID: Food Guide Pyramid assigned |
Pages 31-46 |
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Mon. Sept. 9 |
Food Labels |
Pages 46-54 |
|
|
Wed. Sept. 11 |
Stages of Change
Adopting Healthy Behaviors Project IE: Lifestyle Behavior ReadinessAssessment & Goal Setting assigned |
To be announced |
|
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Fri. Sept. 13 |
Carbohydrates- Simple Sugars/Sweeteners |
Pages 100-104 121-126 |
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Mon. Sept. 16 |
Carbohydrates – Complex/Dietary Fiber |
Pages 105-108 120-121 127-129 |
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Wed. Sept. 18 |
Carbohydrates – Digestion/Absorption
Recommendations for Intake Project IIA: Macronutrients Assigned |
Pages 108-113 118-121 |
|
|
Fri. Sept. 20 |
Carbohydrates – Lactose Intolerance Hypoglycemia/Diabetes |
Pages 113-118 38-41 |
|
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Mon. Sept. 23 |
Lipids – Introduction |
Pages 136-153 |
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Wed. Sept. 25 |
Lipids – Digestion & Absorption Fat in the Diet Fat Substitutes |
Pages 153-166 |
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Fri. Sept 27 |
Lipids and Health Heart Disease/AHA Recommendations |
Pages 166-173 |
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Mon. Sept. 30 |
Protein – Essential/Nonessential Amino Acids Functions in the Body Digestion & Absorption |
Pages 180-196 213 |
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Wed. Oct.2 |
Protein – Protein in Foods Recommendations for Intake Soy Protein PROJECT PART I DUE |
Pages 196-204 |
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Fri. Oct. 4 |
Proteins and Health Vegetarianism |
Pages 204-211 |
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Mon. Oct. 7 |
NO CLASS – FALL BREAK |
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Wed. Oct. 9 |
Metabolism |
Pages 220-252 |
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Fri. Oct. 11 |
Vitamins Project II B: Vitamins & Minerals Assigned |
Pages 328-361 |
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Mon. Oct. 14 |
Vitamins |
Pages 368-395 |
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Wed. Oct. 16 |
Vitamins |
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Fri. Oct. 18 |
Water/Fluid Intake Introduction to Minerals Project IIC: Fluids and Beverages Assigned |
Pages 402-414 |
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Mon. Oct. 21 |
Calcium, Phosphorus, Magnesium Osteoporosis |
Pages 419-430 433-435 |
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Wed. Oct. 23 |
Sodium/DASH Diet Major minerals – Potassium, Chloride, Sulfur |
Pages 414-419 430-432 |
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Fri. Oct. 25 |
Trace Minerals & Iron |
Pages 442-475 |
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Mon. Oct. 28 |
Energy Balance/ Obesity Project IID: Body Weight/Energy Balance
Assigned |
Pages 284-309 |
|
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Wed. Oct. 30 |
Treatment of Obesity Weight Management Understanding eating Habits Internal and External Cues Project IIE: Eating Habit Assessment
Assigned |
Pages 309-319 285-288 |
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Fri. Nov. 1 |
Fad Diets |
Pages 498-499 |
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Mon. Nov. 4 |
Eating Disorders |
Pages 524-541 |
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Wed. Nov. 6 |
Sports Nutrition PROJECT PART II DUE |
Pages 482-515 |
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Fri. Nov. 8 |
Phytochemicals Complementary and Alternative Medicine Project III Assigned |
Pages 18-19 150-151 648-668 Appendix D |
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Mon. Nov. 11 |
Complementary and Alternative Medicine (con’t) |
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Wed. Nov. 13 |
Eating Out Nonnutritive Beverages/Alcohol |
Pages 258-279 |
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Fri. Nov. 15 |
Pregnancy |
Pages 548-564 |
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Mon. Nov. 18 |
Lactation |
Pages 565-573 |
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Wed. Nov. 20 |
Infant/Toddler Nutrition |
Pages 580-596 |
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Fri. Nov. 22 |
Feeding Children & Adolescents Food Allergies/Childhood Obesity |
Pages 597-610 |
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Mon. Nov. 25 |
Nutrition and Aging |
Pages 616-641 |
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Wed. Nov. 27 |
NO CLASS – THANKSGIVING BREAK |
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Fri. Nov. 29 |
NO CLASS – THANKSGIVING BREAK |
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Mon. Dec. 2 |
Food Safety & Technology |
Pages 674-703 |
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Wed. Dec. 4 |
Hunger and Poverty |
Pages 710-727 |
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Fri. Dec. 6 |
End of Term Assessment and Evaluation |
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