Fall 2011 INTRODUCTION TO HUMAN NUTRITION 3 credit hours ...

Fall 2011

FSHN 167

INTRODUCTION TO HUMAN NUTRITION 3 credit hours 1210 LeBaron Hall, MWF 9:00 AM

Instructor:

Wendy S. White, Ph.D., R.D. Associate Professor, Food Science and Human Nutrition Office: 1111 Human Nutritional Sciences Building Telephone: 294-3447 E-mail: [email protected] Office hours: MWF 10:00-11:00 a.m. or by appointment http://www.fshn.hs.iastate.edu/faculty/wwhite.php

Teaching Assistants:

Yinghui Zhang, M.S. Graduate Teaching Assistant, Food Science and Human Nutrition E-mail: [email protected] Office hours: MF 12:00-1:00 PM (Live Chat on Blackboard) or By appointment Holly Janusz Undergraduate Teaching Assistant, Food Science and Human Nutrition E-mail: [email protected] Virginia Luchini Undergraduate Teaching Assistant, Food Science and Human Nutrition E-mail: [email protected] Rachael Prusha Undergraduate Teaching Assistant, Food Science and Human Nutrition E-mail: [email protected]

Course catalog description: Understanding and implementing present day knowledge of nutrition. The role of nutrition in the health and well being of the individual and family. Prerequisite: High school biology or 3 credits of biology

Learning outcomes: As a result of completing this course, you will be enabled to protect your health and well-being. Specifically, you will:     

Know what constitutes a healthy diet as defined by U.S. dietary guidelines and other authoritative sources. Recognize how diet and lifestyle choices you make today impact your health and quality of life now and in the future. Evaluate your diet and be able to modify it to protect and optimize your health. Navigate conflicting nutrition information and controversies in the media and internet; locate the best sources of information when asking questions about your health and nutrition. Be an informed consumer of food products and dietary supplements who is not swayed by misleading advertising.

As a result of completing this course, you will be better prepared to protect the health of your family, friends, and communities. Specifically, you will:   

Understand how age, illness, and physical activity affect nutrient requirements. Understand how age and culture affect food preferences; know how to be a good parent/caregiver at the dinner table. Recognize the impact of hunger and malnutrition; become an educated citizen of our global community who is encouraged to work to correct hunger at home and abroad.

Recommended resource: Textbook: Grosvenor, M.B. & Smolin, L.A. (2010) Visualizing Nutrition: Everyday Choices. John Wiley & Sons, Hoboken, NJ. Either a hard copy or e-book version of the textbook may be used. The hard copy version is available for purchase at the bookstores (cost: $122.60 new). There is the option to include access to the e-book and supplementary learning tools provided by the publisher (total cost: $124.00). Online access only: If you choose not to purchase the hard copy textbook, a registration code that provides access to the e-book may be purchased at the bookstores (cost: $61.30). e-Book version: To use the registration code, visit the web site: https://www.wileyplus.com. Select the green GET STARTED button and follow the instructions. You will then have access to the e-book and supplementary learning tools provided by the publisher. If you have difficulty registering, you may also access the e-book from the following web site: http://edugen.wileyplus.com/edugen/class/cls231039/. Technical support is available at https://www.wileyplus.com.

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Required resource: Clickers: New and used clickers are available for purchase at the bookstores. You will use the clickers to complete in-class Clicker Questions. To activate your clicker, visit the Getting Started section at the FSHN 167 Blackboard site. Select REGISTER YOUR CLICKER. Enter the Response Device ID twice as instructed. (Note: Type the ID exactly as it appears on the back of your clicker. Be careful to avoid substituting the letter O for the number 0.) At the bottom of the page, select SUBMIT. Assignments and grading: Your knowledge will be evaluated by 4 examinations, 10 in-class “clicker” questions, your Diet and Activity Record, and 3 additional My Food Journal entries. In addition, there will be opportunities to earn extra credit through participation in NutriChase, a nutrition scavenger hunt; The More Matters Challenge, a health promotion campaign to encourage fruit and vegetable consumption; NutriQuest, a personal fitness challenge; and Nutrition Survivor, an in-class team competition to test your nutrition knowledge. Required: Examinations: Each examination will contain 50 multiple choice questions based on information presented in class and reinforced by the textbook. No make-up exams will be given. You will be excused from an exam only with a physician's note or verifiable personal emergency. In the case of an excused absence, your exam score will be the average of your other 3 exams. Note: Exam 4 will be administered during Final Exam Week and will not be cumulative. Clicker Questions: The objectives of the Clicker Questions are: 1) to encourage on-going interaction with course content rather than “cramming” before exams; 2) to provide the instructor with feedback regarding students’ understanding of course content; and 3) to encourage and reward class attendance. Clicker questions will be administered during each of 13 randomly-selected class periods. Clicker Questions will be “open book” and will not be announced in advance. You will be able to drop the 3 lowest grades, so that a total of 10 Clicker Questions will be graded (1 point each). No make-up Clicker Questions will be given. In the case of an excused absence, the missed question will count as one of the 3 dropped questions. My Food Journal: You will analyze your 3-day Diet and Activity Record using Food Tracker, an online diet and physical activity assessment tool developed by the Center for Nutrition Policy and Promotion, U.S. Department of Agriculture. Using Food Tracker, you will create reports which evaluate your nutrient intakes and physical activity. These reports will be posted in the My Food Journal section at the FSHN 167 Blackboard site. Detailed instructions will be provided on Blackboard.

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Class attendance: Class attendance is required. Although this is a large class, you are a valued member of our learning community. Everyone’s participation is needed to ensure a vibrant, stimulating learning environment. The goal of the classroom experience is to enhance learning. You will learn more, understand more, and retain more if you attend class! Optional: NutriChase Scavenger Hunt: Test your ability to work as a member of a team and your knowledge of the Nutrition Facts Panel. To receive a maximum of eight extra credit points, each team will collect eight food labels that meet specific nutrition-related criteria and answer a series of questions that test knowledge of nutrition. The winning teams will be announced in class. More Matters! Take the More Matters Challenge! To receive 5 extra credit points, use a checklist to record your daily fruit and vegetable intake over a 2-month period. NutriQuest Personal Fitness Challenge: This is your chance to promote your good health while earning points toward your final grade! To receive 5 extra credit points, you will be asked to document participation in an activity of your choice to enhance your health and wellness. Examples include: participating in the Running with Heart student-organized run/walk to benefit the American Heart Association http://www.rwh.stuorg.iastate.edu; checking your blood cholesterol and glucose levels at the Clinical Laboratory, Mary Greeley Hospital; receiving a free wellness assessment through ISU Recreation Services; learning to manage stress through the Biofeedback Program at ISU Student Counseling Services; or participating in a Group Fitness Class through ISU Recreation Services. Detailed instructions will be provided in class. Nutrition Survivor: In class, your “tribe” will compete in Reward Challenges that test your ability to work as a team to master course content. Each Reward Challenge that is successfully completed will be worth one point for each participating tribe member. In addition, the winning tribe(s) will receive three bonus extra credit points.

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Grading:

Exams and review questions

Points

Exams 1, 2, 3, 4 Clicker Questions

400 10

Assignments My Food Journal 3-Day Diet and Activity Record 3 Journal entries @ 10 points each

60 30

Total:

500

Extra credit NutriChase Scavenger Hunt More Matters Challenge NutriQuest Personal Fitness Challenge Nutrition Survivor (in-class activity)

8 5 (no partial credit) 5 (no partial credit) 4

Final grades will be based on the following scale (out of 500 total points): A AB+ B BC+

462-500 450-461 437-449 412-436 400-411 387-399

C CD+ D DF

362-386 350-361 337-349 312-336 300-311 < 300

Additional Learning Opportunities: This is your course! Our role as your instructors is to facilitate your success. To that end, we encourage participation in the following learning activities. NutriQuestions: Questions or comments may be submitted anonymously via the NutriQuestion box located at the front of class or via text messages, web devices or Twitter. (A charge of up to $0.20 per text message may apply, if the limits of your plan are exceeded.) There are three ways to electronically submit NutriQuestions: 1) Text NUTRIQUESTION and your message to 22333 2) Tweet @poll NUTRIQUESTION and your message or 3) submit NUTRIQUESTION and your message to http://pollev.com.

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Past NutriQuestions include: “Why do I get a headache when I eat ice cream?” “What is the rumbling sound my stomach makes when it growls?” Selected NutriQuestions will be addressed in class by the instructors. Announcements: Course announcements will be posted after each class period at the FSHN 167 Blackboard site. The Announcements link is located in the left panel on the web page. Blackboard Discussion Board: The Discussion Board will provide a forum to discuss course content with your teaching assistants and classmates. Please remember these guidelines for online discussions: 1. Please realize that your posts can be read by everyone in the class! Inquiries of a personal nature (e.g., How am I doing in this course?) should be sent to your instructor’s e-mail address listed on the first page of the syllabus. 2. Please be courteous when interacting with your classmates and teaching assistants online (and offline). Please report inappropriate comments to your instructor. 3. Please allow 24 business hours if expecting a reply from your teaching assistants. Live Chat Chat with your graduate teaching assistant by accessing the Live Chat link in the Getting Help section of the FSHN 167 Blackboard site (available 12:00-1:00 PM Monday and Friday). Academic Dishonesty: With the exception of the team activities, NutriChase and Nutrition Survivor, you are responsible for your own work. Students who share My Food Journal entries or answer Clicker Questions for other students will be referred to the Dean of Students for disciplinary action. Classroom Etiquette: Your instructors hope that you will make new friends through participating in this course. However, please do not engage in conversation while class is in progress. You will annoy your classmates and distract your instructors! Repeat offenders will be subject to disciplinary action. Disability Accommodations: Iowa State University complies with the Americans with Disabilities Act and Section 504 of the Rehabilitation Act. Any student who may require an accommodation under such provisions should contact the instructor as soon as possible and no later than the end of the first week of class or as soon as you become aware. No retroactive accommodations will be provided in this class.

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Fall 2011

FSHN 167 HUMAN NUTRITION COURSE OUTLINE

Date

Topic

Reading (text)

Nutrition Standards for Today August 24

Why study nutrition? NutriChase: A nutrition scavenger hunt

Chapt. 1

August 26

Dietary Guidelines for Americans Chapt. 2 Let’s eat for the health of it: based on the Dietary Guidelines for Americans http://www.choosemyplate.gov/downloads/MyPlate/DG2010Brochure.pdf Use the calculator to find out how many fruits and vegetables YOU need each day: http://www.fruitsandveggiesmatter.gov/index.html

August 29

Alphabet soup … DRIs and RDAs Chapt. 2 Want to know the amount of each food group you need daily? Enter your information at this web site: http://www.choosemyplate.gov/myplate/index.aspx

August 31

What's on the food label? Chapt. 2 The Make Your Calories Count interactive tool can help you use the food label to make good choices: http://www.accessdata.fda.gov/videos/CFSAN/HWM/hwmintro.cfm Human Nutrient Metabolism

September 2

Digestion and intestinal absorption Chapt. 3 Take a look at the sphincter that controls entry of food into your stomach: http://www.gicare.com/pated/eiegnmle.htm

September 5

LABOR DAY

September 7

The path of absorbed nutrients View the lining of the human small intestine: http://www.gicare.com/pated/eidunmjm.htm Energy-yielding Nutrients (and Fiber)

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Chapt. 3

September 9

Carbohydrates: sugars, starches, and fiber What’s your whole grain IQ? http://www.wholegrainlife.com

Chapt. 4

September 12

Regulation of blood glucose Take the Diabetes Risk Test: http://www.diabetes.org/risk-test.jsp?WTLPromo= AAD_risktest&vms=176130704369

Chapt. 4

September 14

Carbohydrates and human health Chapt. 4 The most common form of diabetes is on the rise! MyFoodAdvisor™ can help manage diabetes and nutrition: http://tracker.diabetes.org/myfoodadvisor.html

September 16

Proteins: amino acids, functions

September 19

Gluten-free: The low-carb of this decade? Chapt. 6 Check out these gluten-free whole grains: http://www.gluten.net/GlutenFreeGrains%2006-2011.pdf

September 21

Proteins: metabolism and requirements Sports nutrition: Get the scoop on protein: http://www.active.com/nutrition/sports-nutrition

Chapt. 6

September 23

Proteins: vegetarianism You’ll find vegetarian recipes and nutrition information at: http://www.vrg.org

Chapt. 6

September 26

EXAM 1

September 28

Lipids: fat - where's it at? Forms and functions

Chapt. 5

September 30

Lipids: fats in the body Digestion and intestinal absorption

Chapt. 5

October 3

Lipids: fats in food Chapt. 5 What’s in the Foods You Eat Search Tool (Click on a food code to see a nutrient profile for that food.): http://www.ars.usda.gov/foodsearch

October 3

My Food Journal – Diet & Activity Record due

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Chapt. 6

October 5

Lipids: fats in food (continued) Chapt. 5 Fats 101: a crash course on fats: http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/FatsOils_UCM_001084_SubHomePage.jsp

October 7

Dietary lipids and heart disease Chapt. 5 Get your My Life Check Assessment from the American Heart Association: http://mylifecheck.heart.org/PledgePage.aspx?NavID=5&CultureCode=en-US

October 10

Dietary lipids and heart disease Chapt. 5 Heart 360 makes it easy to track your health and the health of your family: https://www.heart360.org/Default.aspx

Energy Balance and Weight Management October 12

Body composition Chapt. 9 Calculate your Body Mass Index (BMI): http://www.cdc.gov/nccdphp/dnpa/healthyweight/assessing/bmi/

October 14

Estimating energy expenditure and requirements Chapt. 9 How to measure the intensity of aerobic activity: http://www.cdc.gov/nccdphp/dnpa/physical/measuring/examples.htm

October 17

Tipping the scales? Energy balance and weight Chapt. 9 management Do you know how today’s portions compare to portions available 20 years ago? Quiz yourself on Portion Distortion: http://hin.nhlbi.nih.gov/portion/portion.cgi?action=question&number=1

October 19

EXAM 2

October 21

Eating disorders Chapt. 9 Learn basic information about a variety of eating disorder topics: http://www.nationaleatingdisorders.org/information-resources/generalinformation.php

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Vitamins October 24

What are vitamins? Fortification vs. enrichment Chapt. 7 Sort foods by nutrient content to find those which are good sources of a vitamin: http://www.nal.usda.gov/fnic/foodcomp/Data/SR17/ wtrank/wt_rank.html

October 24

My Food Journal -- Entry #1 due

October 26

Folate and vitamin B12 Take folic acid before you’re pregnant: http://www.marchofdimes.com/pnhec/173_769.asp

October 28

Vitamin A and beta-carotene: Does vitamin A really Chapt. 7 improve eyesight?

October 31

Antioxidants Does vitamin C protect against the common cold?

November 2

Vitamin D: Good for more than bones! Chapt. 7 New vitamin D guidelines for infants, children, teens: http://www.aap.org/pressroom/nce/nce08vitamind.htm

November 4

The Dietary Supplement Industry Get the facts: Using dietary supplements wisely http://nccam.nih.gov/health/supplements/wiseuse.htm

Chapt. 7

Chapt. 7

Chapt. 7

Minerals November 7

Calcium See how close you come to meeting your body’s daily calcium needs: http://www.dairycouncilofca.org/Tools/CalciumQuiz

November 9

Diet and osteoporosis Chapt. 8 Best Bones Forever. A national bone health campaign for girls: http://www.bestbonesforever.gov/bbf/index.cfm

November 11

Sodium Chapt. 8 Fluid and electrolyte balance Get with the DASH diet which is proven to reduce blood pressure! http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/

November 14

Iron: the most common micronutrient deficiency

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Chapt. 8

Chapt. 8

November 14

My Food Journal -- Entry #2 due

November 16

EXAM 3

Applying Nutrition November 18

Fueling fitness: nutrition and exercise Read Health and Fitness Tips from the American Council on Exercise: http://www.acefitness.org/fitfacts/fitbits_list.aspx

Chapt. 10

November 18

NutriQuest Personal Fitness Challenge documentation due (in class)

THANKSGIVING RECESS November 28

Fueling fitness: nutrition and exercise (continued) Do supplements enhance athletic performance?

Chapt. 10

November 30

Maternal and infant nutrition Take a quiz about alcohol and pregnancy: http://www.cdc.gov/ncbddd/fasd/quiz.html

Chapt. 11

December 2

Maternal and infant nutrition (continued) Chapt. 11 How much do you know about being pregnant? Take the Pregnancy Know-How Quiz: http://www.womenshealth.gov/pregnancy/mom-to-be-tools/ pregnancy-quiz.cfm

December 2

My Food Journal -- Entry #3 due

December 5

The growing years: toddlers to teens Chapt. 12 Games and activities to encourage kids to get active: http://www.smallstep.gov/kids/flash/games_and_activities.html

Nutrition in Today's World December 7

How safe is our food supply? Chapt. 13 Check out the Fight BAC! Food Safety Education Campaign: http://www.fightbac.org/

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December 9

The global view: feeding the world Chapt. 14 Read the World Health Organization’s 10-Step Action Plan to Combat Malnutrition: www.who.int/entity/nmh/donorinfo/nutrition/nutrition_helvetica.pdf

Finals Week

EXAM 4

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