7400:133 Nutrition Fundamentals Summer 2002

7400:133:431 NUTRITION FUNDAMENTALS SUMMER 2003 School of Family and Consumer Sciences

INSTRUCTOR: Mrs. Sandra Hudak MS, RD, LD 215 Schrank Hall South Office hours by appointment 330-972-6043

CLASS TIMES AND DAYS: Mon.–Thur. 9:45-11:45AM, 202 Schrank Hall South

TEXTBOOK: Sizer and Whitney. Nutrition: Concepts and Controversies, 8th edition With CD ROM for Diet Analysis Plus or purchase CD-ROM separately

Course packet from E-Ja’s Copy Center; 319 E. Market St. – you will need this packet by the second day of class.

Class lecture outlines available on the web at http://gozips.uakron.edu/~slhudak COURSE OBJECTIVES: At the completion of this course, the student will be able to: 1. Explain how food intake has a significant relationship to health and a number of debilitating diseases. 2. Identify the six classes of essential nutrients and explain how they are digested, absorbed, and used in the body. 3. Explain the consequences of having too much or too little of the essential nutrients 4. Calculate individual energy requirements, based on basal metabolic rate and varying physical activity. 5. Analyze and evaluate diet plans for safety and effectiveness. 6. List the major causes, effects, and treatment of obesity, anorexia nervosa and bulimia nervosa. 7. Analyze one’s personal nutrient intake in comparison with the RDAs/DRIs and recommendations made by various national health agencies. 8. Read and evaluate the validity of nutrition information in lay publications. 9. Devise strategies to improve personal nutrient intake.

COURSE POLICIES: Students whose names do not appear on the University’s official class list by the assigned date will not be permitted to participate, attend class, take exams, or receive credit for this course. THERE ARE NO EXCEPTIONS TO THIS RULE!!

1. Class discussion is encouraged. However, discussion should be pertinent to the topic. Unnecessary talking and disruptive behavior are not acceptable. Please turn off cell phones and beepers while class is in session. 2. Please read the topics that are to be discussed each day in advance of the class. These assignments are noted on your syllabus. 3. Attendance and promptness to class is expected. Attendance will be taken daily. According to University policy in the Undergraduate Bulletin: A student is expected to attend all meetings of a class for which he or she is registered. A student may be dropped from a course by the dean if absences are repeated and the instructor recommends this action; a student can gain re-admission only with permission of both dean and instructor. A student dropped from a course receives an “F” which counts as work attempted whenever gradepoint calculations are made. Three unexcused absences will be considered excessive. Your instructor will decide if an absence is excused. 4. Exams are based on lecture material, packet, assignments and readings as assigned. Missed exams cannot be made up without PRIOR consent of the instructor and will result in a grade of zero. If you are ill on a test date you must call and leave a message at the Family and Consumer Sciences office (972- 7721) by 8:00 AM. 5. Outside assignments are to be completed and turned in as scheduled on the course syllabus. Late assignments will not be accepted unless you have prior approval from the instructor. Late assignments will have five (5) points deducted for each class day it is late. All assignments are to be typed or neatly handwritten. Neatness and organization will be a factor in determining the final grade. 6. Any student caught cheating on an examination or assignment will be given a zero and will be reported to the Academic Affairs Office. 7. Your instructor places a high priority on being available to students. However, her schedule is very busy. Therefore, students are encouraged to meet with her before or after class. If this is not possible, an appointment can be made at a mutually agreeable time. It is the student’s responsibility to initiate these meetings.

COURSE ASSIGNMENTS AND GRADES: Course grades will be based on the following: Four examinations (100 points each)…………………………..400 points Two assignments………………………………………………. 75 points Total 475 points

A = 94% - 100% C = 74% - 79% A- = 92% - 93% C- = 72% -73% B+ = 90% - 91% D+ = 70% -71% B = 84% - 89% D = 66% - 69% B- = 82% - 83% D- = 64% - 65% C+ = 80% - 81% F = 63% and below

ASSIGNMENT DUE DATES: June 26 – Discussion of project - Bring information to class July 1 - Part I is due July 10 - Part II is due WEEK DAY DATE TOPIC ASSIGNMENT 1 M 6/16 Course overview Introduction to Nutrition, Chap. 1 pp 1-19 Nutrition Authorities pp. 22-26 Methods of Evaluating Dietary Chap. 2 pp. 27-54 intake T 6/17 Assignments, Carbohydrates Chap. 4 pp. 93-119 Bring Packet to discuss assignments W 6/18 Carbohydrates and Fiber TH 6/19 Fiber and Sweeteners pp. 124-131 2 M 6/23 Test #1/Lipids, Chap. 5 pp. 133-152 T 6/24 Fat Substitutes, Atherosclerosis pp. 153-162, 396-404 W 6/25 Proteins Chap. 6 pp. 175-199 TH 6/26 Proteins/ Discussion of project 203-205 3 M 6/30 Test #2 T 7/1 Digestion/Absorption Chap. 3, pp. 65-86,video Part I of project due W 7/2 Vitamins, Water-soluble Chap. 7 pp. 222-235 Part 1 of project is due TH 7/3 Fat-soluble vitamins, Chap. 7 pp. 209-222, supplements 235-242, 256-261 4 M 7/7 Water Chap. 8 pp. 264-268 T 7/8 Test #3 W 7/9 Minerals Chap. 8 pp. 273-275, TH 7/10 Minerals 277-281, 284-288, 304- Part II of project is due 311 5 M 7/14 Energy Balance/Weight Control Final project is due Chap. 9 pp. 313-345 T 7/15 Weight Control/Eating Disorders 384-390 W 7/16 Alcohol/Fetal Alcohol syndrome pp. 445-447 TH 7/17 FINAL EXAM

Syllabus is subject to change.