|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/220 Version 7 | | |Human Nutrition | | |Group ID: NGEL12-3 | | |Nogales Learning Center | | |870 West Shell Road | | |Nogales, Arizona | | |Phone: 520.377.2290 | | |6-10 pm – Wednesdays | | |05/29/13, 06/05/13, 06/12/13, 06/19/13, and 06/26/13 | | |Instructor: Amber Carpe, PhD |

Please note that the instructor’s assignments, on occasion, may vary from the original materials students received from the student Web page. Please read the syllabus for each week carefully as the assignments that have been modified are clearly specified within. Assignments in this document take priority. While the reading assignments and learning objectives remain the same, some of the assignments in this syllabus have been customized for this particular group. “Please print a copy of this syllabus for handy reference. Whenever there is a question about what assignments are due, please remember this syllabus is considered to be the ruling document.” Course Description

This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students’ lives is emphasized.

Policies

Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents:

• University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum.

University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality.

Course Materials

Grosvenor, M. B., & Smolin, L. A. (2012). Visualizing nutrition: Everyday choices (2nd ed.). Hoboken, NJ: Wiley.

Wardlaw, G. M., & Smith, A. M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.

Supplemental Resources

WileyPLUS® and iProfile

All electronic materials are available on the student website.

|ASSIGNMENTS |Due DATE |Points |Points Earned | |Individual (75%) | | | | |Participation in Class |All |4/ea | | |Nutrition and Health Worksheet |05/29/13 |12 | | |Food Intake – 3 Days |06/05/13 |20 | | |Micronutrient and Fast Food Presentation |06/12/13 |13 | | |Food Safety Assignment |06/19/13 |10 | | |Learning Team (25%) | | | | |Learning Team Exercises and Log |06/05/13 |1 | | |Learning Team Exercises and Log |06/12/13 |1 | | |Learning Team Exercises and Log |06/19/13 |1 | | |Lifecycle Nutrition and Fitness Presentation and Log |06/26/13 |22 | | |Total | |100 | |

|Week One: Nutrition, a Key to Health 05/29/13 | | |Details |Due |Points | |Objectives |Explain the connection between nutrition and health. |05/29/13 | | | |Propose modifications in personal diet to promote good health. | | | |Reading |Read Ch. 1 of Contemporary Nutrition. |05/29/13 | | | |Read Ch. 2 of Visualizing Nutrition | | | | |Review this week’s Electronic Reserve Readings search strings. | | | |Participation |Participate in class discussion. |05/29/13 |4 | |Nongraded Activities and|Resources: WileyPLUS®; and iProfile |05/29/13 | | |Preparation | | | | |Introduction to |Become familiar with WileyPLUS®, an interactive supplemental website designed to provide the | | | |WileyPLUS® and iProfile |chapter readings for this course from Visualizing Nutrition. WileyPLUS® also provides | | | | |additional resources—such as video clips, animations, and interactive activities—to help | | | | |clarify the concepts in this course. Access to WileyPLUS® and iProfile is available on the | | | | |student website. | | | | | | | | | |Review the University of Phoenix Material: Getting Started With WileyPLUS® for Human | | | | |Nutrition. | | | | | | | | | |Review the “iProfile 2.0 Narrative Introduction” video. | | | | | | | | | |Note. You must be logged in to the student website to view this video. | | | |Nongraded Activities and|Resource: WileyPLUS® |05/29/13 | | |Preparation |Review the following videos in WileyPLUS® in support of the weekly content: | | | |Ch. 2 & 3 WileyPLUS® | | | | |Videos |Ch. 2—Video: New York Times Video: “Serving Size Sleight of Hand” | | | | |Ch. 3—Video: NGS Video: “The Incredible Human Machine: Digestion” | | | |Learning Team |Resource: Learning Team Toolkit |06/05/13 | | |Instructions |Complete the Learning Team Charter and submit in Assignments tab under Week 2 | | | |Learning Team Charter | | | | |Individual |Complete the University of Phoenix Material: Nutrition and Health Worksheet. |05/29/13 |12 | |Health and Nutrition |Submit the completed worksheet as a Microsoft® Word document attachment. | | | |Worksheet | | | |

Grading Criteria for Week 1
1.5 points earned for each of the 16 questions supplied. Full and complete answers will earn full points with a minimum of 75 words per answer. 0 points will be earned for partial or incomplete answers that do not meet the 75 word count.

|Week Two: Nutrient Sources and Significance 06/05/13 | | |Details |Due |Points | |Objectives | |06/05/13 | | | |Recognize how carbohydrates, lipids, proteins, and fiber contribute to health and disease. | | | |Reading |Read Ch. 4-6 of Contemporary Nutrition. |06/05/13 | | | |Read the following WileyPLUS® sections of Visualizing Nutrition: | | | | | | | | | |Ch. 4—4.5 “Carbohydrates in Health and Disease” | | | | |Ch. 5—5.5 “Lipids in Health and Disease” | | | | |Ch. 6—6.5 “Protein in Health and Disease” | | | | ...

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