This information posted on this site addresses the syllabus information required by Texas House Bill 2504. The syllabus handed out in the class will contain more information than is noted here, including the class withdrawal policy, class participation requirement, academic dishonesty, and other information. The entire syllabus for this course is posted on the Blackboard site. 

Required Textbooks

1. Human Nutrition: Navigating Through the Maze, 3rd Edition by Lane

ISBN: 9798765700440 . This book has one-time access and access codes and cannot be sold. Therefore, a used book will not work for this class. The direct link to order is https://he.kendallhunt.com/product/human-nutrition-navigating-through-maze.

2. “Understanding Nutrition, 16th  Edition by: Whitney & Rolfes ISBN: 978035744. You can rent a textbook, purchase a textbook, or buy an eTexbook. The direct link to order is: https://www.chegg.com/textbooks/understanding-nutrition-16th-edition-9780357447512-0357447514

Readings

COURSE REQUIRED PROJECTS

Students are expected to read and FOLLOW the instructions for each required project. Students' grades will reflect how well they follow the instructions.

Seven (7) Day Dietary Food Record

Students will keep and calculate one 7-day dietary food record that will be analyzed on Kendall Hunt's "Diet Tracker" computer program.

Chapter Quizzes

The chapter quizzes will add up to a maximum of 260 points. There are 13 chapter quizzes, each with ten multiple-choice questions worth a maximum of 20 points (2 points per question). Students will take all chapter quizzes online. Questions will appear one at a time, and once you submit a question, you cannot go back to previous questions. The chapters correspond to chapters in Understanding Nutrition, as decided in the course schedule.

Completion of Workbook

This assignment will add up to a maximum of 200 points. You will earn 20 points for each chapter in the "Human Nutrition: Navigating Through the Maze" workbook by completing every page in chapters 1-9 by the due date. You could earn an additional 20 points if you received 20 points for each chapter (1-9) within the due dates below. Present your workbook to me in class before the due dates to receive the extra credit points.

Course Learning Outcomes:

  Upon mastery of course content, the student will

• Identify the three macronutrients: Protein, Lipid, & Carbohydrate; their sources, functions, and relationship to disease states, including obesity. Identify the environmental connection to food production & consumption.
• Identify the micronutrients: Vitamins & Minerals; their sources, functions, deficiency & toxicity symptoms, including phytochemicals.
• Describe & identify the anatomy & physiology of the digestive system, accessory organs of digestion & hormones regulating digestion, hunger & appetite
• Identify & obtain scientific research articles; apply information in a writing assignment.
• Complete & interpret a computer-generated dietary analysis
• Perform & solve basic math & statistical calculations
• Identify the stages of cellular respiration, the entry points of the macronutrients & identify the function of specific micronutrients in the process
• Identify the various types & sources of food-borne illness and methods of prevention

 Common Course Objectives

Upon completion of this course, you will be able to:

1. Describe how to design individualized eating plans using diet planning principles properly, the Food Guide Pyramid and other food guide plans that incorporate personal food preferences.
2. Identify the four parts of the DRI and its contribution to a healthy diet.
3. Compare and contrast the purpose and intended use of the various nutrition guidelines.
4. Analyze and discuss a diet using a computer analysis program.
5. Describe the scientific method and identify the ways of testing a hypothesis.
6. Explain the differences between energy- and non-energy-yielding nutrients.
7. Use the Nutrition Facts label to select foods that fulfill nutrient goals.
8. Differentiate between organic and inorganic nutrients.
9. Alter traditional recipes to increase nutrient density.
10. Identify how nutrients affect different organ systems and how the organ systems may impact nutrition needs.
11. Distinguish between simple and complex carbohydrates in form and function and the health effects associated with carbohydrate intake, including fiber and sugar intake.
12. 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.
13. Describe protein form and function, identify essential amino acids, and explain the health effects of protein intake, including Protein Energy Malnutrition, and how vegetarians and non-vegetarians obtain adequate protein.
14. Explain the differences between water and fat-soluble vitamins, including how each one functions in the body, the deficiency and toxicity symptoms, and major food sources.
15. Identify the vitamins with antioxidant effects and identify those effects.
16. Explain the differences between major and minor minerals, including how each one functions in the body, the deficiency and toxicity symptoms, and significant food sources.
17. Describe the function of water in the body and how electrolytes/fluids are balanced and maintained.
18. Provide accurate information regarding vitamin/mineral supplementation and the use of erogenic aids in athletic performance.
19. Describe the factors associated with weight control, including causes of obesity, methods of assessing body weight and composition, and excellent and poor treatments for obesity.
20. State the benefits of physical activity, the components of a sound fitness or health program, and the fuels necessary for physical performance and daily activity.
21. Describe the importance of hydration during physical activity and identify methods of maintaining hydration.
22. Describe how nutrition and lifestyle choices impact the life cycle before and during pregnancy, during lactation and infancy, childhood and adolescence, and through adulthood and aging.
23. Describe nutrition issues surrounding food safety and consumer concerns, including handling, storing, and preparing foods safely, how water is treated, and how food additives, such as MSG, create problems for people who consume them.
24. Identify the impact food allergies have on lifestyle and food choices.
25. Explain the impact of nutrition and lifestyle choices on the immune system and diseases such as cardiovascular disease, cancer, AIDS, and diabetes.