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

COURSE OUTCOMES

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

 

 

 

 

 

 




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