Nutrition and Food Science: Be Part of the Solution

NFSC 440 - Advanced Human 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.

Prerequisites

NFSC 100 or 200, BCHM 462, BSCI 440

Course Description

This course is a lecture course designed to acquaint the students with current knowledge of the physiology and biochemistry of nutrients and thorough understanding of nutrient homeostasis.

Student Achievement Objectives

Helpful Texts (Not Required)


Instructor

David K.Y. Lei, Ph.D., Professor
0112 Skinner Bldg.
(301) 405-2143
dlei@umd.edu  

Schedule of Classes


Week # Topic
Week 1 Introduction and Gastrointestinal Tract
Digestion and Absorption of Lipids
Week 2 Synthesis and Degradation of Lipids
Cholesterol and Lipoprotein Metabolism
Week 3 Regulation of Lipid Metabolism
Carbohydrate Digestion and Absorption
Week 4 EXAM I
Carbohydrate Metabolism
Week 5 Protein Digestion, Absorption and Metabolism
Week 6 Energy and Fiber
Vitamin B1 and Vitamin B2
Week 7 Niacin, Pantothenic Acid and Vitamin B6
EXAM II
Week 8 Vitamin B12 and Folate
Vitamin C
Week 9 Vitamin A
Vitamin D
Week 10 Vitamin E and Vitamin K
Ca/P/Mg
Week 11 EXAM III
Fe
Week 12 Zn/Mn
PRESENTATIONS
Week 13 PRESENTATIONS
Week 14 PRESENTATIONS
Week 15 PRESENTATIONS
EXAM IV (FINAL)

The written report is due 7 days before your presentation date and may be submitted earlier. Grading and Evaluation


Required Exams & Papers

4 Exams 20 points per exam
1 Assignment 20 points
A Total of 100 points

A = 100-90;
B = 89.9-80;
C = 79.9-70;
D = 69.9-60; 
F < 60

For each exam, the number of points needed to make the highest grade equal to the perfect score will be added to each student's test score. No extra points will be added to the paper. EXAMPLE: The first exam consisted of 50 questions; the highest grade was 44 correct answers; the test score for each student was increased by 6 correct answers [eg, (44 + 6) x 2 = 100% of 20 points].

Assignment For NFSC 440 (20 Points)

I. One written report turned in to Dr. Lei no later than 7 days before the oral presentation. The report should range from 5-6 pages, double spaced, and contain references.

II. One oral presentation of 10 to 12 minutes duration on the same topic as the written report.

III. Topics for the written report and oral presentation will be assigned from the following:

IV. Unless instructed otherwise, reports and presentations should follow this outline: V. During the oral presentation, only briefly cover nutrient sources, functions and abnormal symptoms; spend most of the time addressing the research study (see below). Oral presentations will be graded on: VI. Each student should select one paper, cited in the recommended allowance section of the nutrient assigned, which supports the establishment of the RDA, DRI or estimated range. The written report and oral presentation must address the following:

VII. The report will be reviewed by the instructor prior to the oral presentation. Part of the grade of the written report will be derived from how well you explain how the findings of the selected study contributed the establishment of the RDA/DRI/estimated range. References must be included. Format for references must be that used in the American Journal of Clinical Nutrition (See Information for Authors in AJCN).

Example:
Levy E, Rizwan Y, Thibault L, et al. Altered lipid profile, lipoprotein composition and oxidant and antioxidant status in pediatric Crohn disease. Am J Clin Nutr 2000;71:807-15.

For more information, contact Dr. David K.Y. Lei

Last updated: 10/5/2006