SHASTA COLLEGE

FAMILY STUDIES AND SERVICES

 

                                                              COURSE INFORMATION

 

NAME OF COURSE:  Nutrition                               SEMESTER:  Summer 2005

 

COURSE NUMBER:  FSS 25                                 INSTRUCTOR:  Keiko Goto, Ph.D.

 

UNIT VALUE:   3 (CAN #HEOC 2)                       OFFICE HOURS:  TBA

 

LECTURE HOURS PER WEEK:  9                       OFFICE NUMBER:  823 (Social Science Building)

 

CLASS HOURS:  54 lecture total                           PHONE NUMBER:  225-4626

 

                                                                               EMAIL ADDRESS:  kgoto@shastacollege.edu

 

CATALOG DESCRIPTION:

A study of the science of food, the nutrients and other substances therein, their actions, interactions and balance in relation to health and disease.  The class emphasizes the positive contributions of nutrition to life and health.

 

SUBJECT MATTER OUTLINE:

                                                                                                                                    Reading Assignment

I.          Introduction to Nutrition                                                                                 Chapters 1 and 2

A.     Nutrients in Foods

B.     The Science of Nutrition

C.    Food and Culture

D.    Dietary Guidelines

E.     DRI’s

F.     Food Guide Pyramid

G.    Food Labels

II.         Intake and Digestion                                                                                     Chapter 3

A.     The Digestive Tract

B.     Mechanical Digestion

C.    Chemical Digestion

D.    Absorption and Transportation of Nutrients

E.     Fluid Intake

III.         Carbohydrates                                                                                               Chapter 4

A.     Structure and function

B.     Digestion and absorption

C.    Blood glucose regulation

D.    Diabetes/hypoglycemia

E.     Fiber

F.     Artificial sugars

Test #1 = 100 points

 

5/05 jr

 

 

SUBJECT MATTER OUTLINE:

                                                                                                                                    Reading Assignment

   IV.     Lipids                                                                                                             Chapter 5

A.     Structure and function

B.     Digestion and absorption

C.    Blood lipids

D.    Heart disease

E.     Artificial fats

F.     Fast foods

G.    Fad diets

   V.     Proteins                                                                                                          Chapter 6

A.     Structure and function

B.     Digestion and absorption

C.    Protein quality

D.    Vegetarianism

E.     Protein supplements/athletes

F.     Food Safety

VI.       Energy Balance and Weight Control                                                           Chapter 9

A.     Energy Balance

B.     BMR

C.    Body Composition

D.    Obesity

Test #2 = 100 points

VII.       Vitamins                                                                                                        Chapter 7

A.      Fat Soluble/water soluble

B.      Food Sources

C.     RDA’s

D.     Functions

E.      Toxicity/deficiency

F.      Phytochemicals and cancer

Minerals                                                                                                         Chapter 8

A.      Function

B.      Food sources

C.     RDA’s

D.     Toxicity/deficiency

E.      High blood pressure

VIII.      Physical Activity                                                                                            Chapter 10

A.       The essential of fitness and training

B.       Active body’s use of fuels

C.       Vitamins and minerals to support activities

D.       Fluids and temperature regulations

Test #3 = 100 points

   IX.     Diet and Health                                                                                             Chapter 11

A.       Nutrition and immunity

B.       Nutrition and chronic disease

C.      Cardiovascualr disease

D.      Hypertension

E.       Diabetes Mellitus

F.       Cancer

 

 

 

SUBJECT MATTER OUTLINE:

                                                                                                                                    Reading Assignment

   X.     Nutrition throughout Lifecycle                                                                       Chapters 12 and 13

A.      Pregnancy, lactation and infants

B.      Children and teens

C.      Older adults

   XI.     Hunger and Global Environment                                                                 Chapter 15

A.   Hunger

B.   Environmental degradation and hunger

C.   Moving toward solutions

Test #4 (Final) = 150 points

 

COURSE OBJECTIVES:

1.   To describe the fundamentals of chemical structures and to understand the composition of foods, tissues, and certain elementary reactions.

2.   To outline the elements of anatomy and physiology; to understand the body process of digestion, absorption, metabolism, and excretion.

3.   To be able to summarize the use of carbohydrates, fats, proteins, minerals, vitamins in building and maintenance of tissue.

4.   To be able to recognize the factors influencing the requirements and recommended allowances for the various nutrients:  size, and age, physical activities, etc.

5.   Demonstrate how and why nutrient requirements change during the life cycle, and how the recommended dietary allowances based on these needs can be met.

6.   Demonstrate how to evaluate diets for different conditions.

7.   To apply reasoning in nutrition to evaluate current food fads and fallacies, advertisements, practices in enrichment, fortification and practices in supplementation.

 

CLASSROOM MANAGEMENT: 

Lectures, discussion, films, other audio visual aids, guest speakers.  This material is available in alternate format upon request.  If you have a documented disability and wish to discuss academic accommodations, please see me or contact the Disability Resource Center office in building 2000.

 

EVALUATION, GRADING, AND DETERMINATION OF SEMESTER GRADE:

3 Midterm Exams @100 points each                       300 points

Final Exam                                                                   150

Diet Project                                                                  100

Article Critique                                                              50

                     

                                                            TOTAL              600 points

 

 

There will be no make-up exams.  There are 3 mandatory midterm exams and 1 final exam. 

 

 

 

 

 

 

 

EVALUATION, GRADING, AND DETERMINATION OF SEMESTER GRADE:

Grade Scale

A =  90% or greater

B =  80% - 89%

C =  70% - 79%

D =  50% - 69%

F =  49% or below

 

CHEATING:

Cheating is defined as:

1.   Receiving aid during an exam from anyone other than the instructor.

2.   Using unauthorized materials during exam.

3.   Giving unauthorized aid to a student taking an exam.

***  The penalty for cheating is an "F" on that exam or immediate dismissal from the class.

 

ATTENDANCE AND DROP POLICY:

Attendance will be taken at each class session.  Each student will be allowed three (3) absences.  Leaving class early is considered an absence.  After the third absence, ten (10) points will be deducted from your total points for each additional absence.  If you are late to class, it is your responsibility to sign the roll sheet.

 

ADDING/DROPPING/WITHDRAWING/ATTENDANCE POLICY FROM THE SHASTA COLLEGE ADMISSIONS AND RECORDS:    See Shasta College Catalog.