Nutrition Science and Applications
Spring 2004  

 

 

Professor:    Susan J. Massad, H.S.D., R.D.

Course Hours:        Tuesday 10:30 a.m. - 12:20 p.m. and Friday 8:30–10:20 a.m.

Office Hours (HH120):       Monday, Wednesday, 11:00-12:30

                                                Tuesday, 9:30-10:20 a.m.

            Friday, 10:30-11:30 a.m., other hours by arrangement

Telephone:  626-4743 (on campus, ext. 4743)

E-Mail:           smassad@frc.mass.edu

Web site:      http://www.framingham.edu/faculty/smassad

Department home page:  http://www.framingham.edu/nutrition

Blackboard.com account: http://framingham.blackboard.com/.  Create an account – in the course search box enter 34205 for Nutrition Science and Applications page.  Please check this daily for announcements.

 

Course Description:
An integration of the disciplines in the natural, physical, and social sciences in the study of human nutrition.  Nutrition science concepts are presented with their application to diet and health. Emphasis is placed on nutrient and energy requirements for individuals throughout the life span.  Topics include: energy metabolism, weight management, vegetarianism, sports nutrition, and chronic diseases.  Students conduct a computer analysis of their own diets.

Objectives:

1. Describe the functions, food sources, and symptoms of deficiency of each key nutrient.
2. Identify the components of the cell.
3. Explain the major processes involved in digestion and absorption.
4. Explain the basic steps involved in metabolism of the energy nutrients.
5. Give several examples of how nutritional habits affect each of the body systems.
6. Discuss nutritional needs during various stages of the life cycle (pregnancy, infancy, childhood, adolescence, and elder years).
7. Analyze food labels and define the key terms currently used on labels.
8. Interpret appropriate weight management techniques.
9. Critique various diets including fad diets.
10. Evaluate personal nutrition habits.
11. Examine the concept of nutrition as preventive medicine.
12. Discuss the relationship between nutrition and lifestyle-related diseases.
13. Distinguish between genetic and lifestyle-related factors with regard to pregnancy outcomes, diabetes, cardiovascular diseases, and cancer.
14. Evaluate a computerized dietary analysis.

 

Methods:
This course will consist of lectures, discussions, assignments and some applied experiences, such as (but not limited to): analyzing food labels, conducting and analyzing a computerized diet analysis, and doing body frame size measurements.

 

Required materials:
Text:    Whitney, E.N., & Rolfes, S.R. (2001) Understanding Nutrition, 9th edition.
            Belmont,CA. Wadsworth/Thompson Learning.
Diet analysis on-line software:  (Diet Analysis Plus) that is coordinated with your text. A separate PIN code must be purchased with your text via the bookstore.
Nutrition-Interactive CD Rom and 2002 DRI Table (both come with Text)

Student responsibilities and course requirements:

1.      Regular attendance.  Greater than two unexcused absences will result in a 5-point deduction from your total number of points earned, for each class missed.  (See section on grading).  Notification from Ms. Deb Dalton, whose office is in Peirce Hall (CASA), is required for an excused absence.  If a class is missed, please see me about handouts you that may have been given out on the dates you were out.

2.      Completion of four non-cumulative exams.  *Please note: Make-up exams will not be given if you fail to attend class on the exam date without an excused absence.

3.      Participation in class discussion.  The format of this class will be split between lecture and small group discussion.

4.      Completion of a computerized dietary self-evaluation project.  Specific details will be provided on a separate handout.

5.      Completion of a paper and oral presentation on a nutrition topic that relates to the consumer.  (e.g. food labeling laws, laws regarding vitamin and mineral supplements, water safety, fluoridation, etc.).

OR

In lieu of this paper, you may complete 5 hours of supervised volunteer work directly relating to issues of hunger and homelessness, for Mass. P.I.R.G. or another related community agency.  A journal and report will be required for this project.  Details for both will be provided on a separate handout.

6.         Analysis and written report on a nutrition case study. Specific details will be provided on a separate handout.

Please note:
A.        All papers handed in must be computer word-processed.

B.                 If an assignment is turned in late, there will be a 5% deduction for every day late.  Late papers will not be accepted beyond the last day of classes.

Course evaluation:
Exams (4):     60 points each
Computerized diet analysis/self-evaluation:          100 points
Consumer/nutrition paper and oral presentation and/or volunteer work: 60 points
Analysis of nutrition scenario:          50 points
Total points:                           450

Grade:
A         420-450
A-        405-419
B+       390-404
B         375-389
B-        360-374
C+       345-359
C         330-344
C-        315-329
D+       300-314
D         285-299
D-        270-284
F          <270

Exam dates and assignment due dates:
Exam I:  Friday February 20, 2004

Exam II: Friday, March 12, 2004

Exam III:  Tuesday, April 13, 2004
Exam IV (Final): Tuesday, May 11, 2004, at 1:00 p.m.
Computerized Diet Analysis: Due Tuesday, March 9, 2004
Consumer/nutrition paper and oral presentation and/or volunteer work: Various dates by arrangement
Case Study: Due Friday, April 30, 2004

 

Other pertinent information:

• Disabilities: Students requiring special accommodations due to a disability should contact Dr. Massad during the first week of classes.
• Plagiarism and cheating: Students who plagiarize (copy) or who cheat in class risk formal action that may result in a loss of credit for the assignment or exam in question.
• Cell phones and beepers must be turned off prior to class.

Week of:       Topic and assigned reading

 

1/19    Overview of nutrition, diet planning, food safety & sanitation, ethnic cuisine

Reading: Chapters 1 & 2, Appendix G

 

1/26    The cell; overview of the body systems; digestion, absorption, transport.  Chemical bonding involving energy nutrients

Reading:        Chapter 3, Appendices A & B

 

2/2       The carbohydrates, dietary fiber, chemical structure of carbohydrates
            Overview of diabetes management, genetic versus lifestyle-related factors

Reading: Chapter 4, Appendix B

 

2/9       The lipids, fats, oils, phospholipids, web search on sterols, lipoproteins and cholesterol management, olestra; chemical structure of lipids
Reading: Chapter 5  Article: July 9, 2003 - Food Labels Must Show Amounts of Trans Fats:
http://www.healthinschools.org/2003/july09_alert.asp

 

2/16    Proteins/amino acids, vegetarian diets, chemical structure of amino acids

Reading:        Chapter 6, Appendices B & J

Exam I: Friday, Feb 20th (chapters 1-5) 

We will go over how to prepare computerized diet analysis (Friday 2/20/04)

 

2/23    Metabolism, energy balance, and body composition       Reading: Chapters 7 & 8, Appendix C

 

3/1       Weight management, genetic factors in weight and body composition            

Nutrition and physical activity           Reading: Chapters 9 and 14, Appendices D & E

 

3/8       Computerized Diet Analysis: Due Tuesday, 3/9/03   Chapters 9 & 14 cont.
Exam II: Friday, 3/12/04 (chapters 6-9)

Article: Nutrition 101 for Athletes: http://www.scandpg.org/nutr_info/nutrition101.html

Consumer concerns about food, hunger and global environmental problems

            Begin Chapters 19-20 –

 

3/15    Spring break week

 

3/22    Chapters 19-20, cont.

            Water soluble vitamins, nutritional consequences of alcohol abuse

Reading: Chapter 10   Begin student presentations (Consumer/nutrition paper and/or volunteer work)

 

3/29    Fat soluble vitamins, antioxidants   Reading: Chapter 11  Student presentations, continued

 

4/5       Water and major minerals, trace minerals; pros and cons of supplements      

Reading: Chapters 12 and 13

 

4/12    Exam III Tuesday, 4/13/04 (chapters 10-14)

Pregnancy, lactation, infancy, inborn errors of metabolism (PKU)

Reading: Chapter 15  Student presentations, continued

 

4/19    Childhood, adolescence, aging   Reading: Chapters 16-17

 

4/26    Diet and disease; genetic & lifestyle factors   Reading: Chapter 18

Case Study due, Friday, 4/30/04

 

5/3       Wrap-up, review for final exam

Final exam, Tuesday, May 11th at 1:00 p.m. chapters 15-18

This course meets the following American Dietetic Association foundation and knowledge skills:

1.2 Knowledge of lay and technical writing

1.5 Demonstrated ability to use current information technologies
2.1 Knowledge of exercise physiology

2.3 Knowledge of general health assessment

2.6 Knowledge of physiology

2.8 Knowledge of nutrient metabolism

2.10 Knowledge of fluid & electrolyte requirements

3.4 Knowledge of economics and nutrition

4.1 Knowledge of research technologies

4.4 Knowledge of the scientific method
5.4 Knowledge of socio-cultural & ethnic food consumption

5.5 Knowledge of food safety & sanitation

5.8 Knowledge of availability of food and nutrition programs in the community

5.11 Knowledge of environmental issues related to food

5.12 Knowledge of the role of food in promotion of healthy lifestyle
5.1 Demonstrated ability to calculate and interpret nutrient composition of foods
6.1 Knowledge of the influence of age, growth, and normal development on nutrition requirements

6.7 Knowledge of nutrition and metabolism
6.4 Demonstrated ability to determine nutrient requirements across the lifespan