Nutrition and Food Science: Be Part of the Solution

NFSC 100 - Elements of Nutrition

This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.

(Fulfills CORE/USP non-lab life science requirement)

Objectives

Required Materials

Textbook:

Nutrition Concepts and Controversies. 10th edition by Frances Sizer and Eleanor Whitney, West Publishing Company 2006.

***Textbook available at the University Bookstore and at the Maryland Book Exchange on Route One in College Park (4500 College Park Ave.)

Workbook:

The Workbook for NFSC 100 includes the lecture outlines, sample exam questions, and other relevant course information. It also contains all of the discussion assignments and pages from this workbook will be turned in periodically for grading throughout the semester.

***Workbook can only be purchased from the Maryland Book Exchange

***Bring lecture outlines found in the workbook/lecture outline packet to lecture to make note taking easier.

A WAM account:

A WAM account is required to log onto the computers in MMH 1314. All UMD students are eligible to receive a WAM account free of charge. A WAM account gives you access to University email, list serves, and other services. To establish your WAM account and University email go to http://www.oit.umd.edu/new/student.html.

We will use the computer lab to complete the Healthy Eating Index assignment. Also, a large portion of student-TA interaction outside of class will take place via email so please be sure that the email address you provide to the TA is functional. Neither the TA nor the Instructor may be held responsible if you miss information due to an incorrect or non-functional email address. At the beginning of the session the TA will send out a test email. It is your responsibility to inform the TA if you did not receive the email so that your email address may be corrected in our records.

A Print Account:

To establish a Terrapin Express account, bring $25.00 (the minimum deposit) and your activated student ID to Room 1109 South Campus Dining Hall between 8 am and 4 pm. You only need a print account if you will be printing in the computer center. You may also print your work at home.

Instructors

This course is generally team taught by three professors, who teach about topics in their area of expertise.

Dr. Robert Jackson, Coordinator
0119A Skinner Building
(301) 405-4533
bojack@umd.edu

Schedule of Classes

Week # Lecture Discussion*
Week 1 Science of Nutrition
Food Choices and Human Health		 NO DISCUSSION
Week 2 Nutrient Standards and Guidelines
The Nutrition Label		 Scientific Method
Week 3 Nutrition and Physiology I and II Diet Evaluation
Week 4 Carbohydrates
Lipids		 Computer Diet Analysis
Week 5 EXAM 1
Proteins and Amino Acids		 Food Label
Week 6 Energy Balance
Obesity		 Energy Needs
Week 7 Nutrition and Physical Performance
Eating Disorders		 Vegetarianism
Week 8 Introduction to Vitamins
Introduction to Minerals		 Popular Weight Loss Diets
SB SPRING BREAK SPRING BREAK
Week 9 Exam 2
Vitamin and Mineral Deficiencies		 Sodium
Week 10 Vitamin and Mineral Interactions
Antioxidants and Oxidants		 Calcium
Week 11 Nutrients and Gene Regulation
Maternal Nutrient Needs During Pregnancy		 Supplements
Week 12 Exam 3
Feeding Infants and Toddlers		 The Media
Week 13 Growth and Maturation
Nutrient Needs and Aging		 Life Cycle
Week 14 Nutrition and Health Promotion
The Ever Changing Food Supply		 NO DISCUSSION
Week 15 Hunger in the US
International Nutrition		 NO DISCUSSION

Lecture and Discussion

Lecture

Attendance in lecture is not counted as part of your grade. However, please be advised that if a grade is borderline, your attendance and participation in lecture may be considered. In addition, given the short length of the summer session, ATTENDANCE IN LECTURE IS STRONGLY ADVISED. In addition, please be on time to lecture. Coming in late is disruptive to other students’ learning.

Discussion

Student will work in triads in their discussion sections. Triads will be assigned by the Teaching Assistant.Attendance in discussion is mandatory. Students who do not attend the discussion section and do not have a University approved excuse will receive zero points for the in-class activities. Students who do not attend discussion and do not have a University approved excuse will be allowed to complete take-home assignments, however they will be counted as late, with a deduction of 10% of the points for each 24-hour period or fraction thereof that the assignment is late. Students who miss discussion with a University approved excuse will be allowed to complete both the in-class and take-home assignments. If you follow the procedures listed below, these assignments will be considered on time. You will need a calculator for many of the discussion assignments. Not having a calculator will NOT be accepted as an excuse for not doing the assignments or obtaining incorrect answers.

Grading and Evaluation

Grade Components

There will be three examinations, a cumulative final exam, as well as homework and discussion activities that contribute to your final grade.

Lecture

Exam 1 100
Exam 2 100
Exam 3 100
Final Exam 150
Total 450

Discussion

Scientific Method/HEI 10
Diet Evaluation 10
Computer Diet Analysis 10
Food Label 10
Energy Needs 10
Vegetarianism 10
Popular Weight Loss Diets 10
Sodium 5
Calcium 10
Supplements 5
The Media 10
Life Cycle 10
Micronutrient Assignment 10
Unannounced Quizzes 20
Participation 10
Total 150

A = 90-100%
B = 80-89%
C = 70-79%
D = 60-69%
F < 60%
**discussion section points are subject to change by Instructor/TA

For more information, contact Dr. Robert Jackson

Last updated: 10/5/2006