BEMIDJI STATE UNIVERSITY
Bemidji, MN 56601-2699
HLTH 3300/5300 NUTRITION (Spring 2008)
Department of Physical Education, Health and Sport
RECOMMENDED TEXT: Sizer, Frances and Eleanor Whitney. Nutrition, Concepts and Controversies. 11th Edition. West Publishing Company. St. Paul, MN 55100, 2008
The student will understand
1. And be able to describe the digestion, metabolism, sources and functions of carbohydrates, fats and proteins.
2. and be able to describe the sources, functions and deficiency diseases associated with several vitamins and minerals.
3. energy expenditure and how it changes with diet and exercise
4. the difference in nutritional needs between normal healthy adults and infants, children, pregnant women, and the elderly.
5. other nutritional issues including world hunger, disordered eating, weight control, food safety and diseases related to food safety
6. the relationship between diet and common diseases such as heart disease, some cancers and Type II diabetes
The student will demonstrate:
7. proficiency in dietary assessment.
8. proficiency in dietary planning.
9. the ability to read, understand and discuss nutritional information.
INSTRUCTOR:
Muriel Gilman, Ph.D.
E-mail: mgilman@bemidjistate.edu
Homepage: http://www.bemidjistate.edu/mgilman
PE 224 (218)755-2740
Office: PE 218
Office Hours: Monday, Wednesday and Friday. 9:00 to 11:50 AM,
Tues. and Thurs. 1:00 PM to 2:50 PM
GRADING:
The points for graduate and undergraduate credit will be distributed approximately as follows:
Requirement |
Undergraduate |
Graduate |
Unit Exams |
160 (40%) |
160 (33%) |
Comprehensive Final Exam |
100 (25%) |
100 (21%) |
Assignments (described at end of this syllabus) |
80 (20%) |
150 (31%) |
Class Participation |
70 (15%) |
70 (15%) |
Total |
410 |
480 |
There will be online Quizzes for most chapters. These will help students learn material; they will be worth 2 pts. each and the points will be "free"!
The exams will be 40 points each. Each exam will be comprehensive and cumulative, with 35 points from the most recent lectures and discussions and 5 points from any material previously discussed in class. A part of each unit exam, except the first, and the final exam will be “open” book and note. Students are encouraged to purchase their own textbook. Calculators will be allowed and encouraged for exams.
The final exam will be comprehensive.
Class participation will include discussion of the end-of-the-chapter Controversies. Students will engage in discussion of the controversies. Students will be expected to read the controversies prior to class. Points will be awarded for participation in the group discussions. Some of these discussions will be online.
Undergraduate students grades will be assigned on a percentage basis as follows: A = 90% or more the total points possible, B = 80-89%, C = 70-79%, D = 60-69%, E = 59% or less of the total possible points.
Graduate students will be graded as follows: A=92% or more of the total points, B=84-91%, C=75-83%, D=66-75% or less of the total points. Graduate students must complete a special project to be arranged with the instructor. Due at the time of the final exam.
Upon request, and in accordance with the Americans with Disabilities Act, course materials can be made available in alternate formats.
|
Topic |
Chapter |
Assignment |
Week 1 January 22 |
Nutrients Nutritious Diet? How will you know? MyPyramid, Daily Food Guide DRIs, RDAs Nutrient density |
Chapter 1,2 Be sure to read Consumer Corner on Food Labels |
|
Week 2 January 29 |
Carbohydrate terminology Digestion, absorption, Transport, Energy Production Fiber DRI for carbohydrates |
Chapters 3, 4 Consumer Corner Ch. 4 |
Assignment 1 Read Controversies 2,3, 4 |
Week 3 February 5 No Class – Attend Caucus |
|
|
Read Controversy 4 and participate in an online discussion during this week. |
Week 4 February 12 |
Guest presenter to talk about her personal experience with Diabetes, exercise and using an insulin pump. Glycemic foods Diabetes, Lactose intolerance |
|
|
Week 5 February 19 |
Exam 1 (Chapters 1,2,4)
Functions of fat Lipid structures Fat intake recommendations Fats in foods Cholesterol, Saturated Fat And disease Hydrogenation and Trans fatty acids Reading labels |
Chapter 5 Consumer Corner
|
Read Controversy 5 with an online discussion |
Week 6 February 26 |
Protein Structure Digestion and Protein Synthesis Protein Quality, Protein Deficiency Disease Nitrogen balance |
Chapter 6 Consumer Corner
|
Read Controversy 6
|
Week 7 March 4 |
Exam 2 (Chapters 5, 6) Introduction to vitamins Fat soluble vitamins |
Chapter 7 |
|
Semester Break March 11 |
|
|
|
Week 8 March 18 |
Water soluble vitamins Water |
Consumer Corner Chapter 7, 8 |
Read Controversy 7 online discussion
Meeting the DRI for calcium and vitamin with daily food choices. |
Week 9 March 25 |
Introduction to minerals major minerals
|
Chapter 8 Consumer Corner
|
Read Controversy 8
Learning stations with questions about making health enhancing choices in selection of juices vs. fruit, determining from x-ray radiographs which bones are healthy and which are osteoporotic, and selecting foods with low trans fats and saturated fats, etc. |
Week 10 April 1 |
Exam 3 (Chapter 7, 8)
Introduction to weight management Eating disorders Diet analysis – how to use diet analysis software |
|
Controversy 9
|
Week 11 April 8 |
Weight management and energy balance Causes of Obesity Amino Acids and muscle mass Fluid replacement beverages
|
Chapter 9 Chapter 10 Consumer Corner 10
|
Assignment 2 Read Controversy 10 online discussion
|
Week 12 April 15
|
Role of nutrition in disease Heart disease, hypertension, cancer Food safety Food Microbes, Food additives |
Chapter 11 Consumer Corner 11 Chapter 12 Consumer Corner Ch 12 |
Read Controversy 11
Assignment 3 Controversy 12 |
Week 13 April 22
|
Exam 4 (Ch 9, 10, 11, 12) Pregnancy Lactation and breastfeeding Infant feedin |
Chapter 13
|
Read Controversy 13
|
Week 14 April 29 |
childhood, teen and elderly nutrition
|
Chapter 14 Consumer Corner |
Assignment 5 (Graduate Students only) |
Week 15 May 6 |
Global issues and hunger Environment and food Overpopulation and food supply |
Chapters 15 Consumer Corner Ch 15 |
Assignment 4 Controversy 15 |
Final Exam May 13
|
Tuesday May 13 6:00 PM |
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STANDARDS OF EFFECTIVE PRACTICE FOR TEACHERS - HLTH 3300 is part of the teacher licensure program for health. The standards it fulfills and how those activities are assessed are stated below:
Indicator |
Assessment Activity |
Assessment Criterion |
Subpart 3 A 4
health-enhancing dietary practices |
1. Final written exam that includes questions about:
a. macro nutrient diet composition such as consuming dietary fats as less than 35% of calories
b. the role of fruits and vegetables in preventing disease by supplying antioxidants and phytochemicals
c. the importance of minerals to prevent disease such as anemia and osteoporosis
d. the role of dietary fiber in reducing blood cholesterol
e. how to balance caloric intake with physical activity to maintain a healthy body weight
2. Assignment (2) - evaluation of diet and physical activity records to determine if a person is making health enhancing lifestyle choices to get adequate physical activity and health-enhancing nutrients.
3. Assignment (3) - diet planning to improve understanding of food choices to meet RDA/DRI's and Dietary Goals |
1. 70% or better on the exam
2. 70% or better on the assignment
3. 70% or better on the assignment |
Subpart 3 D1 the short-term and long-term consequences of positive and negative health choices |
1. Final Exam with questions about a. the importance of weight management and dietary choices to reduce the risk of type 2 diabetes, osteoporosis and coronary heart disease. b. the importance of fruits and vegetables, fiber and monounsaturated fats in preventing cancers 2. In class activity called learning stations associated with Chapter 8 - assessing health enhancing choices to reduce the risk of chronic diseases such as osteoporosis, goiter, coronary heart disease, and to increase nutrient density. After students go through the learning stations they will have a discussion about appropriate choices. |
1. 70% or better on the exam
|
ASSIGNMENTS:
Assignments are due at class time on the dates indicated below. Late assignments submitted within one week of the due date will have 10% of the original points deducted. Assignments submitted later than one week will not be accepted.
1. Select two pieces of NUTRITIONAL (your topic must be related to nutrition – not health in general) information from the internet.
a. One should come from www.mayohealth.org, www.ncahf.org, www.cdc.ogvehoax_rumors.htm, www.cspinet.org, www.amhrt.org, or www.eatright.org/ncnd.html
b. One from some other site with a .com rather than .org URL.
c. Use the guidelines from Table c1-3, p 25 to analyze each website.
d. In addition, prepare an outline of each piece of information. Not a summary, but an outline, with enough detail so the instructor or a fellow student could learn from your outline .
e. You will share the information you found with two classmates.
This assignment is worth 20 points. Eight points for each article (4 points for the questions from Table c1.3 and 4 points for the outline), four points for sharing your information in class.
2. Dietary Assessment, 20 points
a. Record your food intake for three consecutive days including at least one week-end day. These should be representative of your typical diet. Record everything you eat.
b. As you record each food note the amount of that food you are consuming.
c. You may need to break mixed dishes down to the components in the dish.
d. Do not record any nutrient supplements you take. After you have recorded the foods you have consumed you should go to the Deputy Super computer lab and use Diet Analysis+ to analyze your diet.
When you have the computer analysis, answer the following questions:
a. Compared to the RDAs for your age and gender, list the vitamins and minerals in which you consumed less than 66% of the RDA.
b. What percent of your calories were from fat? How does this compare to the US Dietary Goals?
c. What percent of your calories were from protein? How does this compare to the US Dietary Goals?
d. What percent of your calories were from carbohydrate? How does this compare to the US Dietary Goals?
e. What percent of your calories were from alcohol?
f. List changes you could make to improve your diet.
3. Practice diet planning, 20 points
a. Estimate your daily energy needs using the appropriate equation in Appendix H. If you wish to gain weight you may want to add 500 calories to your estimate, if you desire to loss weight subtract 500 calories from your estimate.
b. Turn to appendix E and select a caloric diet plan to fit your needs. Record the desired number of servings for each food group; i.e. for 1200 calories one would consume 4 oz-eq of grains, 1.5 c vegetables, 1 c fruit, 3 oz lean meat and beans, 2 c milk, 17 g oils and 171 discretionary coalories.
c. Using Appendix D (D-4 to D-12) Plan a diet for 1 day, which includes the servings you indicated in 3b. Your plan must indicate the amount of food and how many serving and what food group each food is. You may find Appendix D helpful. This daily plan should include breakfast, lunch, dinner and at least 1 snack. These should be foods you would actually choose if you were to follow your plan.
4. Repeat Assignment 1. 20 points
5. For students enrolled in HLTH 5300 (graduate credit), you should select one of the following in consultation with the instructor.:
a. Write a research paper (literature review) on a nutritional topic of your choice. Ten references should be used, 6 of them should be original research (primary references) the remainder may be reviews or books.
b. Conduct a nutritional pilot research project. This must include an introduction, methods, results, and a discussion.
c. Prepare curricular materials that would be used in an elementary, middle or high school health class. 50 points