Nutrition 121 Human Nutrition Syllabus: Catalog Course Description, Nutrition 121

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Western Nevada College Fall 2015

Nutrition 121 Human Nutrition


Catalog Course Description, Nutrition 121:

Offers a beginning course in the principles of human nutrition including a study of each of the major nutrients and how they relate to good health and a well balanced diet. Includes four laboratory experiences.

Course Objectives

A beginning course in the principles of human nutrition, focusing on the major nutrients; including carbohydrates, proteins, lipids, water, vitamins, minerals and the role these nutrients play in human health. This course includes planning a well-balanced diet and evaluating nutrition fact versus fallacy. Four laboratory experiences are required.

  • Students will gain factual knowledge (terminology, classifications, methods, trends) about human nutrition. Including defining terms such as nutrients, nutritional status, recommended dietary allowances, dietary reference intakes, and essential nutrients.

  • Students will improve problem solving, creative, and critical thinking skills, including distinguishing nutrition fact from fallacy.

  • Through the laboratory experiences, students will understand and apply the principles of nutritional assessment.

  • Through laboratory assignments, students will gain an understanding of data collection and interpretation. Students will calculate nutrient percentages on nutrition labels and in planning a well-balanced diet.

General Education Student Learning Outcome:

Students who successfully complete NUTR 121 satisfy the General Education Learning Objectives of: Understanding the methods of science. Appreciating the role that science and technology plays in the modern world. Have college-level skills in reading, writing, and oral communication appropriate to their degree and/or emphasis. Develop effective and efficient learning skills, including locating and evaluating information. Establish useful problem solving, creative reasoning, and critical thinking skills.

Text: Nutrition: An Applied Approach, My Plate Edition; 4th Ed. by Thompson.

There are also Lecture Notes by Dr. Duvall, which form a supplemental text.

Instructor: Kate Duvall, DC. (Dr. Duvall) You can contact me by email: I do not have an office or regularly scheduled office hours, so contact me if you need to, and we will arrange time. I can also be reached through the Liberal Arts Division, 445-3290. My mailbox is in Bristlecone building.
Class Meetings: Tues/Thurs 11am to 12:15 pm. Attendance is part of the graded point total; late arrival or early departure can be considered equal to an absence. Please be quietly seated and ready to take notes when class starts.

Classroom behavior expectation:

  • Phones should be turned to vibrate during class. Interruptions should be avoided. While some situations cannot be anticipated, it is expected that you will do your best to minimize disturbance to fellow students.

  • Be respectful of your fellow students and our time together.

  • On lab days, please follow all the lab rules, as these rules are intended for your safety. If food items are part of lab, DO NOT EAT anything unless you are instructed to do so. Please be sure that all areas are cleaned completely for the next class to use the room.

  • There is a great deal of material to cover during our time together, so we must try to keep digressions to a minimum. Please plan to limit questions during lecture, and ask for further discussion outside of class time.

Study hints: Study some amount each day. Take extra B vitamin and get adequate rest before tests (this helps reduce physiological stress). Try to relate the subject matter to events in your own life. The more connections you can make between what you already know and new learning, the more likely it is that the new learning will stick in your brain.
Grading and Testing: People tend to remember the answers they gave on the test; therefore, tests should reinforce learning the right answer as much as possible. A large number of simple questions will anchor more knowledge than just a few complicated questions. Much of this field of study involves learning new vocabulary, or at least, learning specific meanings for vocabulary terms. Test questions will be primarily in the form of multiple choice or short fill in the blank. It is my hope that everyone will learn a lot and get very high scores.
Grading Scale: A 90-100% (A- at 90/91; A+ is not an option)

B 80-89% (B- at 80/81; B+ at 88/89)

C 70-79% (C- at 70/71; C+ at 78/79;)

D 60-69%

F Less than 60%

Instructors do not give “W”. If you wish to withdraw, you must do so through the Registrar’s office before October 29.
Scoring: Attendance 15 pts. (1/2 point per meeting)

Lab Worksheets (4) 20 (5 pts each lab)

Midterm One 20

Midterm Two 20

Homework Paper 5

Final 20

Make up Exams: Please plan on taking the scheduled exam. I am not required to offer a make up exams.
Academic Dishonesty: Cheating in any form cannot be tolerated. Your mind, and what you do with it, are the only things you truly own in life. Please refer to the Student Handbook and other WNC official policy statements.
Homework Paper: Science requires reading and writing to convey thoughts in a clear manner. A two-page paper will be due by October 27. This is not a full research paper; what I want is a persuasive essay. Pick any one food item, and state both what is “good” about this food, and what is “bad”, based on the nutritional characteristics we have discussed. The paper should have the format of Introduction, Body and Conclusion. The grading for the paper is as follows: 1 point for a paper with a title and your name on it, on time. 1 point each for the segments Introduction, Body and Conclusion. 1 point for having the Conclusion sentence as a supported opinion relating directly to the Topic sentence of the Introduction.
Extra Credit: At my discretion, up to 5 points can be added to your grade through extra credit, which can be earned through writing a second 2 page written essay. Prior approval required. Other extra credit ideas will be considered, such as a class presentation on a specific topic.
Americans with Disabilities Act: WNC supports providing equal access for students with disabilities.  Susan Trist (DSS coordinator) is available to discuss appropriate academic accommodations that students may require I am glad to make whatever accommodations are appropriate to help your education.
Support Media: TV is a great educator if you choose to use it that way. There’s an entire network for food and nutrition related topics. You can relax, unwind, and still learn. “Good Eats” episodes, hosted by Alton Brown, are available on Netflix or You Tube and provide a science perspective for home cooking. “How It’s Made” also has interesting food topics.
Reliable Websites on Nutrition topics:

American Dietetic Association []

American Society for Nutrition []

Society for Nutrition Education []

American College of Sports Medicine []

US Dept. of Agriculture [].

The Vegetarian Resource Group []
Syllabus Nutrition 121:
Tues / Thurs 11 am – 12:15

Meeting Schedule: Topic Chapter

Week 1



Introduction; Overview of Nutrition

“My Plate”; Nutrition labels






LAB 1: Calculating BMI; keeping a food diary Digestion, Absorption






Simple Sugar; Complex Carbohydrates;

Diabetes; Alcohol


In Depth: 1, 4





MIDTERM 1: Nutrition labels, Carbohydrates




Lipids: oils and fats; metabolism, essential oils Triglycerides, cholesterol; Cardiovascular disease


In Depth: 5




LAB 2: acid/base food chemistry

Proteins: Nitrogen metabolism;






Vegetarian considerations;

Minerals and micronutrients;

Lecture Notes

In Depth: 6, 2




Fluids and Electrolytes

Oxidation/free radicals; Cancer


8, in Depth 8





LAB 3: food analysis chemistry

9, in Depth 9






MIDTERM 2: Lipids, Proteins, Other nutrients




Energy Metabolism

Maintaining weight


11 (+ in Depth)




Physical activity; Malnutrition

Food Safety, food illnesses

12 (+ in Depth) 13




LAB 4: Meal planning






Pregnancy and Lactation needs

Infants and Children; Food allergies

14 (+ in Depth)

15 (+ in Depth)




Issues of Aging


Lecture Notes



FINAL EXAM: Meal Planning & Lifecycle

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