Basic Human Nutrition | Course Paper

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BLACK RIVER TECHNICAL COLLEGE

SYLLABUS – BASIC HUMAN NUTRITION

FALL 2015 – WEDNESDAY 2:00 PM/HYBRID

KATHY MURDOCK, M.S., R.D., L.D.

COURSE: NRS 2203 BASIC HUMAN NUTRITION (3 credits)

COURSE DESCRIPTION: Basic concepts of nutrition, including factors that have an impact upon

nutritional practices. Special attention given to age-related nutritional

needs

ROOM: PAC128

TIME: Wednesday 2:00-3:15/Hybrid

INSTRUCTOR: Kathy Murdock, M.S., R.D., L.D.

OFFICE: BT138

Email kathy.murdock@blackrivertech.edu

OFFICE HOURS: As posted

Preferred method of contact: E-mail or Moodle messaging

Instructor checks email and Moodle daily

PREREQUISITE: Completion of Reading or Appropriate ASSET/ACT or Compass scores

TEXT: (All Required) Understanding Nutrition, 14th edition. Whitney, E.N. and Rolfes, S.R.

Wadsworth Cengage 2015

Access code for Diet & Wellness Plus (Required for project)

Diet & Activity Packet (will be provided on Moodle)

CLOCK HOURS: Total 3 Didactic 3 Laboratory 0

COURSE GOALS :

This course familiarizes students with basic concepts of nutrition, normal nutrition and metabolism

as well as factors that have an impact upon nutritional practices. Special attention to age-related

nutritional needs and the impact of nutrition on health status.

STUDENT LEARNING OUTCOMES:

Upon completion of the course, the student should be able to:

A. Explain nutrition concepts in regulating one’s own health, that of family members and

individuals in the community. (KDT 5.1)

B. Explain how the body utilizes carbohydrates, proteins and fats as well as how vitamins,

minerals and water help to regulate body processes. (KDT 5.1)

C. Explain the basic terms and processes of digestion, absorption and metabolism using

accurate terminology. (KDT 5.1)

D. Relate nutritional requirements of individuals and the variations that may occur due to

extreme activity, extreme climatic conditions, pregnancy, lactation, periods of growth, the

aging process or disease states. (KDT 5.1)

E. Explain food habits as they relate to religious, ethnic, regional and economic factors which

contribute to development of nutritional status of the population.(KDT 5.1)

F. Calculate energy needs to support basal metabolism and physical activity. (KDT 5.1)

G. Identify appropriate dietary modifications for health problems. (KDT 5.1)

COURSE REQUIREMENTS:

1. EXAMINATIONS/QUIZZES (Learning outcomes: A-G)

All examinations and quizzes are to be taken on schedule and will be administered in

Moodle. Chapter quizzes must be completed by 11:55 p.m. on the due date. Chapter

quizzes will be available for a minimum of 72 hours prior to due date and time. The

quizzes are timed and must be completed in full once started. They must be taken as

scheduled and cannot be made-up if missed.

2. TEXTBOOK READINGS, STUDY OBJECTIVE WORKSHEETS, CHAPTER

SUMMARIES

Students are expected to read assigned chapters and complete study objective

worksheets and/or a chapter summary for each chapter. More information will be given

for this assignment.

3. PROJECTS/GRADED ASSIGNMENTS (see course outline for due dates)

A) Dietary/Activity Analysis. (150 points possible)(Learning outcome-A,B,D,E,F,G)

(KDT 3.2, CDT 4.4)

Students will print the Diet/Activity Analysis packet, which is located in Moodle on

the project block. This contains instructions and materials needed to complete

the project. There is also a book in Moodle named “Diet Analysis

Instructions” that review the steps of the project. This project requires the use

of “Diet & Wellness Plus” access code, which is included with new textbooks

or may be purchased separately through the bookstore. Students must use

this access code for the project.

Due according to calendar. Students are strongly encouraged not to wait

until the last minute to work on this project. It is time consuming. If the

diet activity analysis project is turned in one week early, a bonus of 10

points will be awarded.

B) Shopping Comparison (25 points possible)(Learning outcome – G)

Students are to choose six food items and compare the requested nutrients for

the regular and the diet version, using the worksheet located in Moodle. On the

bottom of the worksheet, write a brief one to two paragraph summary of your

experience. Due according to calendar

C) Reaction Paper (25 points possible) (Learning outcome-varies A-G, dependent

upon subject matter of each student’s paper)(KDT 1.1, CDT 1.1, 1.2))

Students are to follow the guidelines provided to complete the reaction paper

assignment. Please note that the article reviewed must be obtained through the

BRTC library online databases and cannot be a website article. A link to the

library can be found in this class in Moodle. The passwords for the databases are