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Department of Health Promotion & Human Performance

NUTR LS1020: Science and Application of Human Nutrition
Online class is located at: http://canvas.weber.edu
3 semester credit hours, lecture style class format
Spring 2013
Joan Thompson; Becky Staples
COURSE DESCRIPTION: Science and Application of Human Nutrition: Human nutrition is the platform to study the nature and integration of
science across disciplines and in society through applied problem solving and data analysis. Nutritional balance and good health are explored in
context of the levels of organization, metabolism and homeostasis, genetics and evolution, and ecological interactions.
PRIMARY REFERENCE: Jennifer Turley and Joan Thompson (2013). Nutrition: Your Life Science (1st Edition). Belmont, CA: Wadsworth/Cengage
Learning. ISBN-13: 9781285050249. The text comes with an access code for diet analysis plus software and the eBook. Use the access
code to create your online, DA+ account at http://cengagebrain.com or http://cengage.com/login. If you lose the code it will cost ~$47.50
to purchase a new code which is needed for exam 4 and homework assessment 4.
Please make these few minor corrections to the text: The DRI in the front inside cover of the book has I.U. units for vitamin A when the units should
be g. On page 209, type in Butter, salted. On page 210, type in Potatoes, Mashed with whole milk and margarine. On page 231, the DRI for
vitamin D should read 15 g.
COURSE DIRECTION: The Foundations in Nutrition" course will be divided into six modules. The course content is applied and reinforced through
homework assessments, examinations, and the many learning activities. The progression of learning course content, to utilizing critical thinking
skills to solve problems will be evident as the course continues. Ultimately, students will use the first six modules and the appendices of textbook to
solve problems. The course content focuses on the scientific foundations of human nutrition pertaining to adults in the modern environment.


Module one will introduce common terminology used in the discipline, levels of organization in nature, followed by the introduction of the nutrients
from the six categories of biological molecules that function in cellular structure and metabolism, and are essential to life (carbohydrates, proteins,
lipids, vitamins, minerals and water).
Module two will explore the tools that are used to plan, manage and evaluate the diet. Food package label information, Dietary Reference Intakes,
MyPlate, dietary recommendations, and food composition will be presented and applied.
Module three will first address the gastrointestinal system, and provide an overview of ingestion, digestion, absorption, utilization, and excretion of
food. Then the focus on each of the categories of energy producing nutrients will be addressed with respect to the cardiovascular, skeletalmuscular, endocrine and immune systems, how genetics and evolution affect nutrition and predisposition for disease; and how foods affect cellular
metabolism, homeostasis and health. Topics include diabetes, lactose intolerance, food allergy, heart disease, cancer, protein synthesis, and the
vital functions of protein.
Module four covers scientific inquiry. Then the epidemic of obesity tied to genetics and evolution is addressed. Principles of energy balance, body
composition and weight control are presented in the context of nutritional adequacy and maintenance or disruption of homeostasis. The content
learned will be applied and assessed in the computer-aided, dietary analysis project and Exam 4. Principles of fitness and nutrition for sport content
areas support the physiological adaptations to physical fitness.
Module five examines the essential vitamins, minerals, and water in the processes of life including cellular metabolism and physiology. Nutrient
toxicities, deficiencies, safe intakes, good food sources including those by societal intervention and the functions of every essential, non-energy
producing nutrient will be consistently explored.
Module six will introduce the environment and food production from the plant and animal kingdoms, legislation, agencies governing food, and
consumer awareness. Topics will include nutrition in the media, reliable sources of nutrition information, dietary supplements, food additives and
the governance of food safety. In addition, microorganisms that commonly cause food-borne illness, microorganisms that commonly promote
gastrointestinal health, the prevention of food-borne illness, food processing, and food system sustainability are covered.

The overarching course goals are to:

1. Provide students with critical human life and nutrition information that will expand their understanding of science and also be personally applicable to
their daily function, life-long health and wellbeing in the modern environment through applied assessments, exams, discussions and learning
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Partially satisfy WSUs life science general education requirements.
Student learning outcomes: Upon successful completion of this course, students will know:
1. The nature of science and be able to:
a. Identify scientific experimental designs and understand that dietary recommendations are based on repeatedly examined data, are
progressively updated and revised based on newly published scientific findings.
b. Distinguish scientific information from information that is not scientific by recognizing sound scientific methods.
c. Utilize scientific inquiry to test hypotheses by collecting, analyzing data, interpreting, and drawing conclusions about their data in regards to the
hypothesis tested.
d. Utilize dietary software to determine the nutritional adequacy of food intake and make recommendations for improving the diet based on
diet analytical results.
2. The integration of science with emphasis on human nutrition and be able to:
a. Demonstrate knowledge of the shared basic organizational principles of life (molecules, cells, organs, organ systems, and organisms)
and relate the knowledge across several different scientific disciplines such as physiology, anatomy, biochemistry, biology, immunology,
and microbiology.
b. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they meet the nutritional needs of
c. Distinguish science from other views for understanding living systems on Earth.
3. The role of science in society especially in regards to human health and be able to:
a. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual health and the societal economic
impact of good versus bad nutrition.







Relate technological advancements in medicine and food production to the advancement of the science of human nutrition.
Explain the impact that the food industry has on human food choices and the subsequent relationship to health and disease at the
individual, society, and environmental level.
d. Provide examples of past and present nutrient and diet trends in modern society and the positive and/or negative implications for human
health and earths resources.
e. Utilize tools to determine nutrient values of foods consumed by diverse populations.
Plan, evaluate, and manage diets to improve and support life-long health.
Problem solving and data analysis and be able to:
a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients and energy for humans via dietary
analysis and food package label interpretation.
b. Complete a 2-day, computer-aided, analysis (nutrient intake and energy expenditure), and base the conclusions and recommendations
on data collected, analyzed and interpreted.
c. Utilize current nutrition standards based on empirical nutrition and related scientific data that has been rigorously analyzed, interpreted,
and generalized for public recommendations.
d. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
Levels of organization and be able to:
a. Demonstrate and apply knowledge on life concepts, from the genetic basis of life to cells, tissues, organs, organ systems, organisms and
the ecosystem in which they interact.
b. Relate levels of organization to humans, plant and animal foods, and the environment.
Metabolism and homeostasis and be able to:
a. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain or disrupt homeostasis through
sustained or altered metabolisms affected by their cumulative dietary food choices and lifestyle.
b. Provide specific roles of nutrition in metabolism and homeostasis in the human body.
c. Explain how the human body processes food and utilizes nutrients with additional reference to energy balance and weight control.
d. Associate nutrition, genetics, metabolism, exercise and lifestyle with health promotion and disease prevention.
Genetics and evolution and be able to:
a. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and predisposed genetic diseases that are reinforced
by diet composition, preserved by natural selection, and passed on generationally.
b. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and disease.
Ecological interactions and be able to:
a. Describe the interaction of the human with the environment for vitamin D synthesis and the current environmental and societal issues
hindering adequate synthesis and the resulting disease complications.
b. Relate the ecological impact and the role for environmental responsibility pertaining to food choices and food system sustainability.
c. Demonstrate knowledge of the plant and animal kingdoms in regards to the food system, food webs, food chains, and human interaction.
d. Provide examples of positive and negative interactions of humankind with microorganisms regarding sickness, health and food
e. Prevent food borne illness by adopting good food handling techniques which inhibit growth or prevent survival of microorganisms.
Address diet and nutrient issues and concerns for weight control, disease prevention, physical activity, food availability, and
g. Consume a healthy diet composed of more sustainably produced plant and animal foods.

REQUIREMENTS: The Science and Application of Human Nutrition course provides three contact hours a week in the classroom for the 14-week
semester. Additionally, at least six hours per week of study outside of class is expected and online students should expect to devote at least nine
hours each week to successfully accomplish the course requirements. 7-week courses cover the same content in half the time.
6 Exams (4@150 points, 2@100 points)

800 points
6 Homework Assessments (4@25 points; 2@50 points)
200 points
Total Possible Points:

1000 points

Dates &

Exam Dates &


Grades &

Grade Scale

Writing & Exam


Students with

Students are required to complete 6 homework assessments which are found at the end of each learning
module in the textbook. The answers to the assessments will be submitted in the online class. See Table 1
for due dates. Please adhere to these dates to avoid poor academic performance. This is NOT a self-paced
course. Assessment 4 requires the use of the diet analysis software (DA+). Some assessments require the
use of a calculator. Late assessments will be penalized with a 20% reduction in possible points (unless prior
arrangements have been made), but only until the last day the exam can be taken for the module. If the
submission opportunity is missed, the student will receive 0 points for the assessment.
All exams, the testing conditions, time limits and dates available are indicated in Table 2. The first three exams
are closed book, and the last three are open-book. Exam 4 is a take-home exam, and the instructions and
submission are found in the online class. Exam 4 requires the use of diet analysis software. Calculators are
permitted on all exams, and a secure, electronic, foreign dictionary website is available. All exams except
exam 4 are administered on Chitester in the following WSU testing centers: Student Services, Union Building,
Social Science, Natural Science, Marriot, Davis, Roy West, and Morgan. No e-books are allowed in any
testing center. When using WSU testing centers, students must arrive at least one hour prior to closing with a
valid picture I.D. For online students who are out-of-area, living more than 50 miles away from a WSU testing
center, must secure an approved proctor to administer all Chitester exams except for exam 4. There is a
make-up exam period for exams 1-3 and 5 only if students failed to take the exam on time. Late exams will be
penalized with a 10% reduction in possible points. The dates are included in Table 2. If the student knows
PRIOR to an exam that there will be a schedule conflict, s/he may not lose points; BUT PRIOR arrangements
must be made.
Student performance is based on a percentage from 1000 possible points from 6 exams (800 points) and 6
homework assessments (200 points). Students can check their scores and review assessments in the WSU
Online class. Students should discuss grade concerns with their instructor throughout the semester or
within 2-weeks of the semester end. Graded work is not on file indefinitely.
Grades are based on a % of the total possible points earned in the class and can be calculated from the
scores in the online class. Final grades are determined using the following grade scale:
A (93% & above); A- (90.0-92.9%); B+ (87.0-89.9%); B (83.0-86.9%); B- (80-82.9%); C+ (77.0-79.9%); C
(73.0-76.9%); C- (70.0-72.9%); D+ (67.0-69.9%); D (63.0-66.9%); D- (60.0-62.9%); E (59.9% and below).
UW grades are issued for students who remain enrolled in the class but stop submitting work.

Students should thoughtfully, analytically, and skillfully write their exam 4 essay answers (refer to the exam 4
document in the online class and check the Canvas inbox for instructor guidance. The answers will be typed and
submitted in the online class. This is the writing exercise for this course. Students will need to demonstrate
critical writing ability for full credit. See the grading criteria in exam document online. Grades may be deducted
up to 20% for poor writing. Students are encouraged to use the WSU writing center for support
(http://www.weber.edu/WritingCenter) and the supplemental instruction (SI) is available for Nutr LS1020
"Any student requiring accommodations or services due to a disability must contact Services for Students
with Disabilities (SSD) in room 181 of the Student Services Center. SSD can also arrange to provide course
materials (including the syllabus) in alternative formats if necessary." For more information contact SSD at
801-626-6413, ssd@weber.edu, or http://departments.weber.edu/ssd/.


Students enrolled in this class will adhere to the Department of Health Promotion and Human Performance
(HPHP) Student Conduct Policy available online
Students should follow the "student code" (http://documents.weber.edu/ppm/6-22.htm) regarding academic
honesty. It is unacceptable to give students information about exam questions, their answers or correct
answers on homework assessments. Any individual caught cheating on examinations and/or assessments;
such as plagiarizing or copying another person's homework will receive an automatic "E" for their final grade.
In addition, a letter will go into the student's file documenting the crime.

Honesty &

In the event that the WSU campus is closed for face-to-face classes, the class will continue to meet at WSU
There are a variety of extra learning activities that will help students succeed in applying the information
presented in this class. These activities are detailed below and indicated in Table 3. Though the total
number of extra credit points available are nearly 100, the maximum extra credit points that will be
applied to a students class grade is 30 plus 5 points for completing the end of course evaluation.
These 35 points extra credit points when applied to the class grade will raise the students grade 3% or
one-half step, such as from a B letter grade to a B+ letter grade.

Extra Credit

Total Recall and Exam Practice Questions: Up to 1, 3 or 5 extra credit points are available for completing
the Total Recall options at the end of each module. Total Recall includes 10 questions, a case study, and a
crossword puzzle. Additionally for 5 points extra credit, there are practice exams only available in the
online class for modules 1, 2, 3, and 5. There is no practice exam for the Take Home Exam 4. The practice
exam for module 6 is found in the online class and is a comprehensive case study that you will need to
submit your answers in the online class. Students are encouraged to engage in all of these extra activities
to be better prepared for exams.
The End of Course Evaluation: Though completing the end of course evaluation doesnt help with
learning course content, it helps us evaluate the class and continue to make improvements. Because your
comments and evaluation is valued, 5 extra credit points will be provided for completing the "End of Course
Evaluation". This is typically available during the last week of the semester. WSU Online announces when
the evaluations are available and what the link is, though it is usually: http://chitester.weber.edu/evals.cfm
Student Study
Within each online class learning module are student Study Activities meant to help prepare you for
exams. Tools include: Flash cards, pick-a-letter, fill-in-the-blank, matching, crosswords, and glossary.
Some activities download to ipods/small screen devices.
Nutrition Related
Degrees @

Majors and Minors offered through The Department of Health Promotion and Human Performance at
Weber State University include: Human Performance Management Major, Health Promotion Major or
Minor, Physical Education Major or minor, Athletic Training and Athletic Therapy Majors, Nutrition
Education Minor (see http://programs.weber.edu/nutrition), & Recreation Minor. In addition, WSU offers a
Bachelors of Integrated Studies (BIS) Major. For this degree, the student graduates with 3 areas of
emphasis individually contracted by course according to their interests.

Important Dates

Last day for: Admissions February 8th;

Withdraw date April 19th

Table 1: Homework Assessment Schedule (see course policies above for details)
Module Assessment
January 29th by 11:59 p.m.
February 14th by 11:59 p.m.
March 5th by 11:59 p.m.
March 21st by 11:59 p.m.
April 16th by 11:59 p.m.
May 14th by 11:59 p.m.
Table 2: Exam Schedule (see course procedures and policies above for details)



Closed Book, 90 minute limit

Closed Book, 90 minute limit
Closed Book, 90 minute limit
Online Module 4/Take-Home:
Use the writing policy on pg. 5 of
this syllabus
Open Book, 90 minute limit
Open Book, 110 minute limit
No make-up

Test Dates
January 30th
February 15th
March 6th
March 23rd by 11:59 p.m.

Table 3: Optional Extra Credit Opportunities (see course policies above for details).
Activity: Submit as extra credit in the WSU Online

LAST day to makeup

February 13th
March 1st
March 20th
No late work, No makeups

April 17th
May 15th

May 1st
No make-up!!



Module 1 Questions
Module 1 Case Study
Module 1 Crossword Puzzle
Exam 1 Practice Questions
Module 2 Questions
Module 2 Case Study
Module 2 Crossword Puzzle
Exam 2 Practice Questions

(up to)


January 29 by
11:59 p.m.
February 14th by
11:59 p.m.

Module 3 Questions
Module 3 Case Study
March 5th by 11:59
Module 3 Crossword Puzzle
Exam 3 Practice Questions
Module 4 Questions
Module 4 Case Study
March 21st by 11:59
Module 4 Crossword Puzzle
Health Assessment
No Exam 4 practice questions as this is a take home exam, see module 4 in the online class
Module 5 Questions
Module 5 Case Study
April 16th by 11:59
Module 5 Crossword Puzzle
Exam 5 Practice Questions
Module 6 Questions
Module 6 Case Study
Module 6 Crossword Puzzle
Exam 6 Practice is the Case Study Nolan


End of Course Evaluation

May 14th by 11:59

In class


COURSE OUTLINE: The Science and Application of Human Nutrition is a 3-semester credit hour lecture style course. During a 14 to 15 week
semester, 3 contact hours a week in the classroom (face to face or online) and 6 hours per week of study is expected. 7-week accelerated courses
require twice the time per week.
Nutr LS1020
Content Area/Lectures





Week 15

Levels of Organization, Metabolism and Homeostasis, and The Integration of

Nutrition Basics and Terminology
Vitamins, Minerals, and Water
Science and Society, Problem Solving and Data Analysis:
Food Labels
Dietary Reference Intakes
The MyPlate Food Guidance System
Dietary Guidelines and Recommendations
Food Composition and The Exchange System
Genetics and Evolution, Levels of Organization, Metabolism and Homeostasis,
and Science and Society:
The Gastrointestinal System
Proteins Inside the Body
Photosynthesis and Fiber
Carbohydrate Storage and Disorders
Lipids in Heart Disease & Cancer
The Nature of Science in Society, Metabolism and Homeostasis, Problem
Solving and Data Analysis:
Scientific Inquiry Tied to Genetics, Evolution, and Obesity
Energy Balance
Body Composition and Weight Control
Principles of Fitness for Health
The Fundamentals of Exercise Nutrition
Genetics and Evolution, Metabolism and Homeostasis, Ecological Interactions,
and Science and Society:
Fat Soluble Vitamins
Water Soluble Vitamins
Water and Electrolytes
Major Minerals in Bone and Protein
Trace Minerals
Ecological Interactions and The Nature and Integration of Science:
Nutrition Information Credibility: Fact vs Fallacy
Food, Drugs, and Supplements
Food Additives
Food Safety: Microbial Growth
Food Issues: Consumer Awareness
Comprehensive Review

Module 1

Module 2

Module 3

Module 4

Module 5

Module 6

Modules 1-6