241 SCI

1

Course Syllabus

College of Natural Science

SCI/241

10

/14

/13 – 12/1

5

/13

Nutrition

Week One: Fundamentals of Health and Diet

Details

Due

Points

Objectives

1.1 Identify how nutrient intake affects current and future health.

1.2 Identify the six classes of nutrients.

1.3 Interpret food labels.

Course Preparation

Read the course description and objectives.

Read the instructor’s biography and post your own.

Monday

10/14

Video

Watch the “Food Label and You” video.

10/14-

10/20

Watch the “Estimating Portion Size” video animation in Ch. 1 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Reading

Read Ch. 1 of Visualizing Nutrition: Everyday Choices.

Read Ch. 2 of Visualizing Nutrition: Everyday Choices.

Read Appendix F of Visualizing Nutrition: Everyday Choices.

Read “How to understand and use the Nutrition Facts Label.”

Read “Eating Healthier and Feeling Better Using the Nutrition Facts Label.”

Review the week’s Electronic Reserve Readings

Participation

Participate in class discussion.

Discussion Questions

Respond to weekly discussion questions.

Nongraded Activities and Preparation

Introduction to WileyPLUS

Resource: WileyPLUS

Become familiar with WileyPLUS, an interactive supplemental website designed to provide the chapter readings for the course text, Visualizing Nutrition: Everyday Choices. WileyPLUS also provides additional resources—such as video clips, animations, and interactive activities—to help clarify the concepts in this course.

General Health Assessment

It is important to have and maintain a healthy lifestyle. The General Health Assessment will help you identify unhealthy habits you may have and provide you with tips on how to maintain a healthy lifestyle.

Access the General Health assessment located in the Life Resource Center by following the instructions in the University of Phoenix Material: Life Resource Center.

Nutrition Blog

Sharing and discussing your thoughts and ideas with others is part of the learning process. The Nutrition Blog allows you to discuss and share your thoughts on weekly topics and materials learned.

Access the Nutrition Blog located in Phoenix Connect.

Your instructor will send you an invite to join the blog on the first day of class.

Participate in the blog discussion for the week’s topic

Individual

Understanding Food Labels Worksheet

Complete the Understanding Food Labels Worksheet.

Submit the completed worksheet to your instructor.

Friday

10/18

25

Individual

Individual Goal Statement

Write a 250- to 450-word goal statement discussing your current and future health and fitness status. Include the following in your goal statement:

· Discuss your current health and fitness status and identify how nutrient intake affects your health.

· Discuss your health and fitness concerns.

· Identify a health and fitness goal you would like to achieve.

Submit your goal statement to your instructor.

Sunday

10/20

15

Week Two: Fitness and Diet

1.1 Analyze nutritional information in research and in the media.

1.2 Explain the importance of combining fitness with a healthy diet.

1.3 Track your personal health using DRI recommendations and tools.

Videos

Watch the “Science of Stress” video animation in Ch. 10 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

10/21-

10/27

Watch the “MyPlate” video.

Read Ch. 10 of Visualizing Nutrition: Everyday Choices.

Read Appendix D of Visualizing Nutrition: Everyday Choices.

Read Appendix G of Visualizing Nutrition: Everyday Choices.

Read Appendix H of Visualizing Nutrition: Everyday Choices.

Fitness Assessment

It is important to have and maintain a healthy lifestyle. The Fitness Knowledge Assessment will measure your knowledge on fitness and provide you with tips and examples of how to keep yourself fit.

Access the Fitness assessment located in the Life Resource Center by following the instructions in the University of Phoenix Material: Life Resource Center.

Nutritional Study Worksheet

Complete the Nutritional Study Worksheet.

Submit the completed worksheet to your instructor.

Thurs.

10/24

Diet and Exercise Analysis

Create a profile on the USDA’s SuperTracker website (
https://www.choosemyplate.gov/SuperTracker/default.aspx
). Use the registration instructions in the University Material: SuperTracker.

Document what you eat for 3 days each week for Weeks 2, 4, 6 and 8 using the free SuperTracker tool.

Write a 150- to 300-word summary or your analysis. Include the following:

· Describe your current eating habits.

· Compare the similarities and differences of your current diet to the recommendations from ChooseMyPlate.org.

· Explain the importance of combining fitness with a healthy diet.

· Briefly describe the six classes of nutrients. Is your current diet providing you with all six classes of nutrients? If not, what changes could you make to your diet so that you would be achieving this?

Save a screenshot of your tracking results.

1. Press Alt + Print Screen on your computer keyboard to create a screen shot.

2. Open a blank Microsoft® Word document.

3. Press Ctrl + V on your keyboard to paste the screen shot into the document.

Submit the screenshot and your summary to your instructor.

Sunday

10/27

Week Three: Carbohydrates and Lipids

1.4 Identify the functions of sugars, starches, and fibers in the body.

1.5 Differentiate between simple and complex carbohydrates.

1.6 Identify diseases associated with blood glucose regulation.

1.7 Determine the types and functions of lipids in the body.

1.8 Describe the diseases associated with the type and amount of fat in the body.

Watch the “Diabetes in Taiwan” video animation in Ch. 4 of WileyPLUS located under the Nutrition Animations and Tutorials heading

10/28-

11/03

Watch the “Eating Tips for Healthier Diets” video animation in Ch. 4 of WileyPLUS located under the Nutrition Animations and Tutorials heading

Watch the “Mediterranean Diets” video animation in Ch. 5 of WileyPLUS located under the Nutrition Animations and Tutorials heading

Read Ch. 4 of Visualizing Nutrition: Everyday Choices.

Read Ch. 5 of Visualizing Nutrition: Everyday Choices.

Read this week’s Electronic Reserve Readings.

Grammar and Writing Guides

Review the Grammar and Writing Guides page at the Center for Writing Excellence located in the University Library.

Access the Nutrition Blog located in Phoenix Connect.

Participate in the blog discussion for the week’s topic

Individual

Understand Your Fats and Fiber

Access the American Heart Association website.

Read the “Face the Fats: Fats 101” and “Face the Fats: Meet the Fats” sections.

Access the Nutrition.gov website.

Read the “MedlinePlus: Dietary Fiber” section.

Write a 350- to

70

0-word response that addresses following questions:

· According to the “Face the Fats” sections, what are the unhealthy and healthy fats?

· Define saturated fat, unsaturated fat, trans-fatty acids, and hydrogenated fats. How are trans-fatty acids harmful?

· What are some diseases associated with the type and amount of fat in the body?

· What are the functions of fiber and lipids in the body?

· What are some food sources of dietary fiber?

· What are some benefits of a high-fiber diet?

Format your paper consistent with APA guidelines.

Submit your assignment to your instructor.

10/31

Carbohydrates Brochure

Resource: Brochure Builder

Imagine that you are a nutritionist, and responsible for educating your customers on the importance of eating healthy. You notice many of your customers have been following a low-carb diet when they want to lose weight. You are concerned about their health and would like to provide them with more information on how their bodies use carbohydrates.

Create a 2-page pamphlet explaining carbohydrates to your customers. Include the following information:

· Define carbohydrates and the basic function of sugars and starches in the body.

· Describe the difference between simple and complex carbohydrates.

· Describe how sugars are broken down and used in the body.

· Discuss the benefits carbohydrates provide to the body.

· Provide examples of foods that are considered healthy sources of carbohydrates.

Include information on one of the following disorders related to carbohydrates: lactose intolerance, diabetes, or hypoglycemia. Address the following:

· Define this disorder.

· Explain how it affects the body.

· Provide some courses of action used to treat and manage the disorder.

Submit the brochure to your instructor.

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Week Four: Proteins and Amino Acids

1.9 Determine the functions of protein in the body.

1.10 Explain the role of amino acids in building protein.

1.11 Describe risks associated with protein deficiency and overconsumption.

Watch the “Ethiopia Faces Famine” video animation in Ch. 6 of WileyPLUS located under the Nutrition Animations and Tutorials heading

11/04-

11/10

Watch the “Cellular Activity” video animation in Ch. 6 of WileyPLUS located under the Nutrition Animations and Tutorials heading

Read Ch. 6 of Visualizing Nutrition: Everyday Choices.

Review this week’s Electronic Reserve Readings

.

Protein Article Research

Read the article, Centers for Disease Control and Prevention: “Protein”

Write a 350- to 700-word response that addresses the following:

· What are the functions of proteins in the body?

· What are the types of proteins?

· Explain the role of amino acids in building protein.

· Describe risks associated with protein deficiency and overconsumption.

· How much protein do you need according to your age and gender?

· What are some healthy nutrient sources of protein?

· What are three negative effects of high-protein diets?

Format your response consistent with APA guidelines.

Submit your response to your instructor.

11/07

Log in to SuperTracker.

Document what you eat for 3 days each week for Weeks 2, 4, 6, and 8 using the SuperTracker tool.

Write a 150- to 300-word summary or your analysis. Include the following:

· Describe your current eating habits. Has there been any change from Week 2?

· Compare the similarities and differences of your current diet to the recommendations.

· What is your current physical activity regimen? Is this plan working well, or could it be improved upon? Briefly discuss ways you could improve your level of physical activity.

Save a screenshot of your tracking results.
1. Press Alt + Print Screen on your computer keyboard to create a screen shot.
2. Open a blank Microsoft® Word document.
3. Press Ctrl + V on your keyboard to paste the screen shot into the document.
Submit the screenshot and your summary to your instructor.

Week Five: Vitamins and Supplements

1.12 Classify vitamins.

1.13 Explain the sources, benefits, and toxicity risks of vitamins.

1.14 Analyze the pros and cons of dietary supplements.

Watch the “Dietary Supplements: Do they Work and are they Safe” video animation in Ch. 7 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

11/11-

11/17

Watch the “Study on Vitamin Supplements” video animation in Ch. 7 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Watch the “Vitamin D Deficiency” video animation in Ch. 11 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Read Ch. 7 of Visualizing Nutrition: Everyday Choices.

Fat- and Water-Soluble Vitamins

Research the functions, importance, and role of fat- and water-soluble vitamins.

Write a 700- to 1,050-word paper that addresses the following:

· Identify how vitamins are classified

· Why are vitamins an important part of daily nutrient intake?

· What are fat-soluble vitamins? What are high nutrient sources of these vitamins?

· What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins?

· What are water-soluble vitamins? What are high nutrient sources of these vitamins?

· What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins?

Include the following elements in your paper:

· Title page

· Detailed summary

· Separate reference page

Format your paper consistent with APA guidelines.

Submit your paper to your instructor.

11/14

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Dietary Supplements Summary

Write a 300- to 750-word summary on the use, benefits, and risks associated with dietary supplements.

Respond to each of the following in your summary:

· What are dietary supplements?

· What are some benefits of taking dietary supplements?

· What are some risks from taking dietary supplements?

· What are the government regulations surrounding dietary supplements?

· Choose a health condition, and discuss a specific supplement used to treat and manage the condition. Analyze the supplement facts label for this supplement.

Submit your summary to your instructor.

Week Six: Water and Minerals

1.15 Determine the functions and sources of minerals.

1.16 Describe the function of water in the body.

1.17 Describe the effects of dehydration on the body.

Watch the “Secret Salt” video animation in Ch. 8 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

11/18-

11/24

Watch the “Water and Fluid Flow” video animation in Ch. 9 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Read Ch. 8 of Visualizing Nutrition: Everyday Choices.

Mineral and Water Function Essay

Write a 350- to 700-word essay that explains the basic functions and sources of minerals and water in the body. Address to the following questions in your essay:

· What are the functions and sources of minerals?

· What is the function of water in the body?

· What is the general effect of dehydration on the body?

· How can you prevent dehydration?

Submit your essay to your instructor.

11/21

Document what you eat for 3 days each week for Weeks 2, 4, 6, and 8 using the SuperTracker tool.

Write a 150- to 300-word summary of your analysis. Include the following:

· Describe your current eating habits. Have there been any changes compared to Weeks 2 and 4? If yes, briefly describe.

· Compare the similarities and differences of your current diet to the recommendations.

· Has there been any change to the physical activity regimen from Week 4? If yes, briefly explain.

Save a screenshot of your tracking results.
1. Press Alt + Print Screen on your computer keyboard to create a screen shot.
2. Open a blank Microsoft® Word document.
3. Press Ctrl + V on your keyboard to paste the screen shot into the document.
Submit the screenshot and your summary to your instructor.

Week Seven: Digestion and Nutrition Life Cycle

1.18 Explain the function and mechanics of the digestive system.

1.19 Compare how proteins, fats, and carbohydrates break down in the digestive system.

1.20 Analyze how a person’s nutritional needs change over the different stages of life.

Watch the “Incredible Human Machine: Digestion” video animation in Ch. 3 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

11/25-

12/01

Watch the “Teen Obesity & Exercise” video animation in Ch. 12 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Read Ch. 3 Visualizing Nutrition: Everyday Choices.

Read Ch. 11 Visualizing Nutrition: Everyday Choices.

Read Ch. 12 Visualizing Nutrition: Everyday Choices.

Life Stages Presentation

Create a Microsoft® PowerPoint® presentation discussing the nutritional needs during a person’s different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:

· Define nutrient, energy, and fluid needs during each life stage.

· Describe nutrients of concern or special concerns during each life stage.

· Identify physical activity recommendations during each life stage.

· Discuss the following topics for the specified stages of life:

· Pregnancy – weight gain recommendations

· Lactation – benefits of breastfeeding

· Infancy – growth rate

· Childhood – helping kids develop healthy eating habits and bodies

· Adolescence – helping teens meet nutrient needs.

· Adulthood – aging and factors that affect it.

Submit your presentation to your instructor.

Sat. 11/30

Human Digestion

Complete the Human Digestion activity.

Write a 350- to 700-word summary describing the path food follows through the digestive system. Address the following questions in your summary:

· What factors affect the amount of time it takes for foods to travel through the digestive tract?

· How does digestion occur in each of the following parts of the digestive system?

· Mouth

· Stomach

· Small intestine

· Large intestine

Note. Include descriptions of other organs or components of the digestive system.

· How do proteins, fats, and carbohydrates break down in the digestive system?

· What types of food help with digestion?

Format your summary consistent with APA guidelines.

Submit your summary to your instructor.

Week Eight: Obesity, Eating Disorders, and Food Safety

1.21 Describe body composition and the risks associated with excess body fat.

1.22 Assess factors that influence obesity.

1.23 Analyze eating disorders and their associated health problems.

1.24 Identify the importance of managing food safety and security.

Watch the “Diets” video animation in Ch. 9 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

12/02-

12/08

Watch the “Extreme Eating” video animation in Ch. 9 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Watch the “Water Pollution in Honduras” video animation in Ch. 13 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Watch the “Pollution of the Food Chains” video animation in Ch. 13 of WileyPLUS located under the Nutrition Animations and Tutorials heading.

Read Ch. 9 of Visualizing Nutrition: Everyday Choices.

Read Ch. 13 of Visualizing Nutrition: Everyday Choices.

Diet and Exercise Analysis

Document what you eat for 3 days each week for weeks 2, 4, 6 and 8 using the SuperTracker tool. You will use the information tracked in your Week 9 Final Project.

Review Week’s 9 Final Project and start preparing for it.

Food Safety Worksheet

Complete the Food Safety Worksheet.

Submit the completed worksheet to your instructor.

12/05

Body Fat and Eating Disorders Paper

Write a 350- to 700-word response that explains the associated health problems of the obesity epidemic and eating disorders. Address the following:

· Describe body composition and the risks associated with excess body fat.

· Assess factors that influence the obesity epidemic.

· What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Explain, from a physiological standpoint, how eating disorders may lead to health problems. Provide at least three examples to support your answer.

Format your paper consistent with APA guidelines.

Submit your paper to your instructor.

Week Nine: Managing Your Health Through Nutrition and Fitness

1.25 Identify factors that help in maintaining a healthy weight.

1.26 Combine good nutrition and regular exercise to maximize good health.

1.27 Develop a nutrition and fitness plan to maintain a healthy body.

Review Ch. 10 of Visualizing Nutrition: Everyday Choices.

12/09-

12/15

Final Project

Diet and Exercise Analysis Presentation

Complete a Microsoft® PowerPoint® presentation summarizing your diet and exercise habits throughout the course and create a personalized nutrition and exercise plan you will follow to maintain a healthy lifestyle.

Include the following in your presentation:

· Individual Goal Statement from Week 1

· Tracking information of your Diet and Exercise Analysis from Weeks 2, 4, 6, and 8

· Factors that help maintain a healthy weight

· Realistic nutrition and exercise plan that includes four nutritional and physical exercise goals that will assist you in optimizing good health

· Actions you will take to meet each goal

· Anticipated setbacks or difficulties you may face and approaches you will implement for overcoming them

· Outcomes you will measure to determine if your plan is successful

· Potential health risks you may develop if you do not implement the plan

· How you will adjust your plan to fit your changing nutritional needs as a result of age, pregnancy (if applicable), or changes in physical capabilities

· Can you perform these activities year-round? If not, suggest alternative activities and locations for inclement weather.

Submit your presentation to your instructor.

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