Recorded Lectures

Lectures are pre-recorded. You are required to watch them every week and submit codewords that are given during the lecture. Sometimes they are words and sometimes they will prompt you to answer specific questions. Not only will you receive 5 points for submitting the codewords, but you will also be ready to take the weekly quiz. Late work will not be accepted.

Quizzes

Quizzes are 10 multiple choice questions worth 1 point each. You have unlimited time to complete and you only are allowed one submission. Late work will not be accepted.

Discussions

Some weeks there will be discussions worth 30 points. You are required to follow the prompts and post two discussion posts to receive full credit. Please see the rubric on blackboard for more details. Late work will not be accepted.

Activities

Some weeks there will be activities for you to submit for grading. Points vary. Late work will not be accepted.

Dietary Analysis Project

In this project, you will track your food intake for 3 days, input it into a tracker and analyze your diet. Late work will not be accepted.

Final Exam

Final Exam will be 50 questions worth 2 points each. Questions will cover content from the entire course. There is no time limit and can only submit once. Late work will not be accepted.

Extra Credit

Missed an assignment? This is a great way to receive points. Extra credit can total up to 30 points.

REQUIRED TEXTBOOKS AND MATERIALS

An Introduction to Nutrition

By Maureen Zimmerman and Beth Snow

Publisher: Independent 2012

https://www.oercommons.org/courses/an-introduction-to-nutrition-v1-0/view

This is a zero textbook cost section. The link above will provide an online text. A PDF of the text may also be downloaded. The instructor will provide additional materials.

This course explores human nutrition and its impact on heath. It focuses on the essential nutrients, their sources, mechanisms of digestion, absorption, metabolism, and interaction. Current research is presented against a background of basic nutritional concepts. Special emphasis is placed on understanding the role nutrition plays in the current health care delivery system, on evaluating fads and fallacies, and how nutrition can be emphasized to promote health maintenance. Topics include body systems, healthy cooking techniques, dietary restrictions and guidelines, diet and disease, recipe modifications, menu planning, and nutritional concerns of the athlete or the vegetarian. This course is required for most BSN students and fulfills the requirements for a science elective in the College of Natural Sciences at U.T.

Nutrition Tools: Standards & guidelines

• Describe how to properly design individualized eating plans by utilizing diet planning principles, the Food Guide Pyramid, and other food guide plans that incorporate personal food preferences.
•  Identify the 4 parts of the DRI and its contribution to a healthy diet
• Compare and contrast the purpose and intended use of the various nutrition guidelines
• Analyze and discuss a diet using a computer analysis program
• Describe the scientific method and identify the methods of testing an hypothesis

The nutrients & relationship to Health

• Explain the differences between energy- and non energy-yielding nutrients.
• Use the Nutrition Facts label to select foods that fulfill nutrient goals
• Differentiate between organic and inorganic nutrients
• Alter traditional recipes to increase nutrient density

The systems of the body & relationship to nutrition

• Identify how the nutrients affect different organ systems and how the organ systems may impact nutrition needs

Macronutrients: carbohydrate, lipids & protein

• Distinguish between simple and complex carbohydrates in form and function and the health effects associated with carbohydrate intake including fiber and sugar intake.
• Differentiate between members of the lipid family - triglycerides, phospholipids, and sterols - in form and function and the health effects associated with lipid intake, especially triglyceride and cholesterol intake.
• Describe protein form and function, identify essential amino acids, and explain the health effects of protein intake, including Protein Energy Malnutrition as will as how vegetarians and non - vegetarians obtain adequate protein.

Micronutrients: vitamins & minerals & water

• Explain the differences between water and fat-soluble vitamins, including how each one functions in the body, the deficiency/toxicity symptoms, and major food sources.
• Identify the vitamins with antioxidant effects and identify those effects.
• Explain the differences between major and minor minerals, including how each one functions in the body, the deficiency/toxicity symptoms, and major food sources.
• Describe the function of water in the body and the ways electrolytes/fluids are balanced and maintained in the body.
• Provide accurate information regarding vitamin/mineral supplementation and the use of ergogenic aids in athletic performance.

Energy balance & healthy body composition

• Describe the factors associated with weight control, including causes of obesity, methods of assessing body weight and composition, and good and poor treatments for obesity

Nutrition & physical activity

• State the benefits associated with physical activity, the components of a sound fitness or health program, and the fuels that are necessary for physical performance and daily activity
• Describe the importance of hydration during physical activity and identify methods of maintaining hydration

Lifecycle nutrition

• Describe how nutrition and lifestyle choices impact the life cycle before and during pregnancy, during lactation and infancy, during childhood and adolescence, and through adulthood and aging.

Food Technology and food safety

• Describe nutrition issues surrounding food safety and consumer concerns, including how to handle, store, and prepare foods safely, how water is treated, and how food additives such as MSG, create problems for some people who consume them
• Identify the impact food allergies have on lifestyle and food choices

Nutrition and health maintenance

• Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as cardiovascular disease, cancer, AIDS, and diabetes