Department of Clinical Lab and Nutritional Sciences

School of Health Sciences Department of Clinical Lab and Nutritional Sciences

Course Number 35.210.203 Course Title Nutrition and Health Credits /Contact Hours 3 2 contact hours lecture, 1 contact hour lab Time Tuesday lecture 1-2:50pm Thursday lab 1-1:50 (section 203) OR 2-2:50 (section 204) Faculty Mary Kate Keyes, MS, RD Office hours Weed Hall 222A- Wednesdays 10am- 12pm & Thursdays 9am-11am or by appointment Email [email protected] Phone 4-6454

Course Description This course is an introductory course to the science of nutrition as it applies to everyday life and health. Focus will include the six major nutrients: carbohydrates, lipids (fats), protein, vitamins, mineral and water and their importance in the human body. Digestion, absorption, and metabolism in the human body will be introduced. The course will also examine energy balance and weight management as they relate to nutrition and fitness. The impact of culture, demographics and ethnicity on nutritional intake will be discussed. Students will explore the relationship between nutrition and health through laboratory experiences. This course cannot be taken for credit by science or health majors. Course Objectives Upon completion of this course, the students will be able to: Describe the principal cultural, socioeconomic, and institutional factors that affect food choice and dietary intake. Practice various techniques to assess and evaluate body composition. Critically evaluate how information about nutrient requirements is translated into dietary recommendations. Apply nutritional science in choosing a personal healthful nutritional lifestyle. Identify nutrients required for human health, principal food sources of, and their main functions in the body. Plan nutritious meals and menus for specific populations and across the lifespan. Identify resources used in planning meals and food preparation. Solve problems related to health and wellness, as well as food needs through the application of mathematics and science principles. Evaluate nutritional products and discuss innovative nutritional product development to address nutritional needs. Collaboratively present ideas to improve nutritional intake in at risk populations. Use technology to collect and analyze information about diet and activity habits.

1 General Information A. Teaching methods: Lecture, guest lectures, discussion, group activities, audiovisuals, laboratory experiences. B. Attendance: Attendance is mandatory. Students must notify faculty regarding absence prior to the start of the class in order for an absence to be an excused absence. Students should immediately notify the instructor about conflict between their religious observance and course due dates/examinations. Unexcused absences may result in a lowering of the final grade. For more information on attendance policies: http://www.uml.edu/Catalog/Undergraduate/Policies/Attendance-Policies.aspx

Students are expected to be on time for class and have reading assignments completed prior to each session. Classes are intended to review and expand upon material covered in the readings. Information will be covered in class does not come directly from the readings, and this material may be included on the exams. If a student misses a class, it is his/her responsibility to obtain notes from a classmate.

Laboratories will provide the student with the opportunity to apply the reading and classroom materials in the laboratory setting. Students will be unable to complete lab reports if they are absent during a lab, and will have a significant reduction in their grade (50% reduction) for any unexcused absence from a lab. Late lab reports will be deducted 10% for EACH DAY the lab report is late.

C. Evaluation Methods: Exams, lab reports, and projects will determine your final grade. Two lecture exams (20 % each) 40% Two lab exams (10% each) 20% Final Examination 20% Healthy Food Project 5% Laboratory Reports 15%

D. Grading Scale:

A ≥ 90 B- ≥ 77 < 80 D+ ≥ 63 < 67 A- ≥ 87 < 90 C+ ≥ 73 < 77 D ≥ 60 < 63 B+ ≥ 83 < 87 C ≥ 70 < 73 F < 60 B ≥ 80 < 83 C- ≥ 67 < 70

E. Academic Integrity Policy: All students are advised that there is a University policy regarding academic integrity (For details see University of Massachusetts Lowell Undergraduate Catalogue: http://www.uml.edu/docs/2013-2014%20Student%20Conduct%20Code_tcm18- 109165.pdf It is the students’ responsibility to familiarize themselves with these policies. If necessary, contact your advisor regarding these policies.

F. Cell Phones and Other Devices: All students should turn off or mute cell phones, beepers, and other electronic devices during class. During exams there will be no cell phones or other electronic devices allowed. G. College of Health Sciences Social Media Policy: For detailed information about Social Media Policy, visit http://www.uml.edu/SHE/Student_Requirements.html

H. Student Disability Services: For detailed information contact: Office of the Student Disability Services, 240 O’Leary Library Building, UMass Lowell South, Ph. 978-934-4574. (http://www.uml.edu/STUDENT-SERVICES/disability/ )

I. Services for Learning: For detailed information contact: Division of Student Affairs, Cumnock Hall, UML North. Ph 978-934-2100 (http://www.uml.edu/STUDENT-SERVICES/ )

Course Requirements A. Lecture Exams #1 and #2: Examinations will focus on lecture content and readings. Questions on the exam will be multiple-choice. The student may not bring any other materials to the exam including books, notebooks, hats, laptops, etc. No cell phones may be out during the examination.

Lab Exams #1 and #2: Examinations will focus on lab content and readings. Questions will be multiple choice, matching, and short answer. Some of the questions may involve elementary calculations and a calculator without a case may be brought to the exam. The student may not bring any other materials to the exam including books, notebooks, hats, laptops, etc. No cell phones may be out during the examination.

B. Final Exam: The final exam is multiple-choice and is not cumulative. Content from both lab and lecture will be on the final exam, although the emphasis will be on lecture material.

C. Healthy Food Project: Work with your lab group to pick a nutrient that may be low in the diet of some Americans. Once you have identified your nutrient and population group of interest, develop an advertisement to help increase intake of your nutrient in the population. Focus on increasing intake of FOOD to increase intake of the nutrient. Highlight healthful food choices and give examples of how foods could be worked into the diet. Be sure to include how much the population would need to eat 100% of their daily needs for the nutrient. Make an effort to make your recommendations appealing and realistic for your target population. Identify other possible benefits of eating these foods, including other beneficial nutrients and health benefits. This assignment will require a poster or other type of visual demonstration and development of a 1 page handout for your target population. You will be graded by your peers on both your participation in the project and the overall quality of the poster/demonstration and handout. Students will set up their poster/demonstration and have handouts available for their classmates on the last lab day. Students will be required to walk around and view their classmates work in order to complete the evaluation.

3 The grading for the Healthy Food Project is will include an anonymous evaluation by your peers, a self-evaluation, and an evaluation by group members. All evaluations will be used to help determine the grade for each person. Rubric for grading visual aids: Category 4 3 2 1 Required elements Includes all Includes all All but 1 required Several requirements + required elements are requirements additional elements. included. missing. information Persuasiveness This information This information This information This information made me made me quite made me did not motivate extremely motivated to somewhat me to increase motivated to increase intake of motivated to intake of the increase intake of the nutrient. increase intake of nutrient. the nutrient. the nutrient. Graphics/Attractiveness All graphics are Almost all graphics Some graphics are Almost none of the relevant, are relevant, relevant, graphics are attractive, and attractive, and attractive, and relevant, easy to understand easy to easy to attractive, and easy and overall understand and understand and to understand and enhance the overall enhance overall enhance overall enhance poster. the poster. the poster. the poster. Content All information is Most information Some information Very little accurate and is accurate and is accurate and information is applies to the applies to the applies to the accurate and there overall topic. overall topic. overall topic. is not a cohesive theme. Grammar/Mechanics There are no errors There are a very There are a few There are many in grammar, small number of errors in grammar, errors in grammar, capitalization, or errors in grammar, capitalization, or capitalization, or punctuation on the capitalization, or punctuation on punctuation on the poster. punctuation on the poster. poster. the poster.

Within-group Evaluation Tool Self and partner evaluation. You will give yourself a grade of 0-5 and your partner a grade of 0-5. SCORE Description 0-2 Little or no participation in the planning and implementation of the project, presentations or group assignments. Similar to D and F level work. 3 Met with group at least once prior to implementation of the project but did not consistently contribute to the project. Similar to C level work. 4 Met with group more than once and usually assisted in the planning and implementation of the process. Similar to B level work. 5 Came to all planning and practice meetings, actively assisted in the presentation process in a leadership role. Similar to A level work. D. Laboratory reports. Labs will enhance what is being taught in lecture and give the opportunity for hands on learning. A lab report with Objectives, Introduction, Materials and Methods, Results, and Conclusions will be completed for each lab. The grading for lab reports is outlined below. Category Excellent (3 pts) Good (2 pts) Adequate (1 pts) Needs Work (0.5 Not pt) attempted (0) Introduction Includes the One of the Two of the "excellent" Introduction question or purpose "excellent" conditions is not met, present, no to be answered by conditions is not one is met exemplary the lab, states the met, two conditions met reason why this is conditions met important and has a short, relevant title. Materials Description or step- Description The description gives Would be difficult and by-step process is included, some generalities, enough to repeat, reader Procedures included, could be steps are vague or for reader to must guess at how repeated by another unclear understand how the the data was scientist lab was conducted gathered or lab was conducted Results and Results and data are Results are clear Results are unclear, Results are Analysis clearly recorded, and labeled, missing labels, trends disorganized or organized so it is trends are not are not obvious, poorly recorded, easy for the reader obvious or there disorganized, there is do not make sense; to see trends. All are minor errors in enough data to show not enough data appropriate labels organization the experiment was was taken are included conducted Conclusions 1. Summarizes data 2 of 3 of the 1 of 3 of the Conclusion section used to draw "excellent" "excellent" conditions is present but no conclusions conditions is met is met conditions are met 2. Conclusions follow data (not wild guesses or leaps of logic), 3. Discusses applications or real world connections Conclusions Answers all Answers 2 or 3 Answers 1 of 3 Attempts to part 2 additional questions additional additional questions answer questions required correctly. questions correctly. but none are correctly. correct.

5 Textbook/Reading Joan Salge Blake. (2012). Nutrition and You, My Plate Edition. 2nd Edition, Pearson Education Inc. ISBN 978-0-321-72165-5

Course Outline & Class Schedule: Thursdays are shaded in gray and class will be held in lab. Tuesdays are in white and lecture will be held in the classroom. Subject to Change. Date Lecture and Lab Topics Assignments due Sept. 5 Introduction to course: Review syllabus and lab requirements and safety. Sept. 10 Lecture: Overview of nutrition and the tools and Read Chapters 1- 2 recommendations used to analyze diet. Sept 12 Introduction to nutrition labs –how to use 3 day diet records, FFQ, and 24 hour recalls. Sept 17 Lecture: Carbohydrates and Fats. Overview of Read chapters 4-5 physiological functions, food sources, and health benefits. Sept 19 Lab 1: Using a 24 hour recall, MyPlate and Dietary Guidelines as tools to collect, assess, evaluate and plan diets. Sept 24 Lecture: Protein and Alcohol. Overview of physiological Read chapters 6 and 9 functions, food sources, and health benefits. Sept 26 Lab 2: Analysis of protein intake, mid arm Lab 1 due circumference and mid arm area to assess protein status. **This lab requires you to measure your upper arm, wear appropriate clothing. Oct 1 LECTURE EXAM 1

Oct 3 LAB EXAM 1 Oct 8 Lecture: Energy balance. Overview of weight control. Read chapter 10 Oct 10 Lab 3: Assessment of energy balance and body weight Lab 2 due using calculations. Estimate of energy expenditure, BMI and waist to hip ratio. Hand out 2 day food diary for next lab. Oct 15 Lecture: Fat and Water Soluble Vitamins. Classification Read chapter 7 of vitamins, physiological functions, and dietary sources and overview of dietary supplements. Oct 17 Lab 4: Assessment of micronutrient status using the Lab 3 due ABCDE method. Oct 22 Lecture: Major and Trace Minerals. Classification of Read chapter 8 minerals, physiological functions and dietary sources. Oct 24 LAB EXAM 2 Lab 4 due

Oct 29 Lecture: Food Safety. Bacteria, viruses, and toxins. How Read chapter 13 to prepare and store food to minimize microbial risk and maximize health benefits. The effects of food additives and toxins on health.

Oct 31 Lab 5: Microbiology and Food safety-looking for germs on campus. Nov 5 LECTURE EXAM 2 Nov 7 Lab 6: Microbiology and Food Safety Part 2 and Healthy food project planning session-must attend lab and have topic approved by instructor. Nov 12 Lecture: Life Cycle Nutrition. Physiological changes Read chapters 15-16 during different life stages (pregnancy, infancy, childhood, adolescence, and elderly). Nov 14 Lab 7: Anthropometric measures used to quantify and Lab 5 and 6 due assess nutritional status at different life stages. Nov 19 Lecture: Nutrition and Fitness. Nutrition Read chapter 11 recommendations for fitness and sport. Using science to evaluate foods and supplements promoted to improve athletic performance. Nov 21 Lab 8: Quantification and assessment of body Lab 7 due composition to determine health status. Estimation of body fat using calipers and bioelectrical impedence. Nov 26 Lecture: From Farm to Table. Where your food comes Read chapter 12 from. Fortified foods, functional foods, genetically modified foods, and organic foods

Nov 28 Thanksgiving break Dec 3 Lecture: Hunger at Home and Abroad. Global and Read chapter 14 domestic nutrition issues: Causes, effects, prevention, and programs. Planning a diet using a limited budget.

Dec 5 Healthy Eating Project presentations during lab. Lab 8 due

Dec 10 Food stamp project during class

Guidelines for Nutrition Labs and Lab Reports: Some labs will require students to measure their body weight, body fat, and other measures of body composition. You will have the opportunity to do this in a private location. If you feel uncomfortable completing these labs, please let the instructor know ahead of time. We will be happy to make arrangements to respect your privacy.

Lab reports Each laboratory will be written up as a lab report, which will be graded using a rubric provided in this syllabus. While you will work in groups during most labs, the actual lab reports must be written by each individual student in his or her own words. Lab reports will be deducted 10% for each day it is late. Lab reports must by typed. Laboratories cannot be made-up if missed. You can complete as much as you can on your own, but your grade will be deducted by 50%.

The purpose of lab reports is to practice proper data accumulation, organization and review that is needed in any lab setting. The reports should contain: Procedures, notes, all data accumulated and other relevant information. Notebooks will be checked at the end of each class period by the instructor who will review, sign and date the work.