Olson, Nicole

English

University of Montana

University of MontanaScholarWorks at University of MontanaSyllabi Course SyllabiFall 9-1-2005SCN 150N.01: NutritionNicole OlsonThe University Of MontanaLet us know how access to this document benefits you.Follow this and additional works at: https://scholarworks.umt.edu/syllabiThis Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted forinclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contactscholarworks@mso.umt.edu.Recommended CitationOlson, Nicole, "SCN 150N.01: Nutrition" (2005). Syllabi. 10038.https://scholarworks.umt.edu/syllabi/10038     SCN 150N-01/02  NUTRITION  Autumn 2005            Instructor: Nicole Olson, MS, RD                   COURSE SYLLABUS  COURSE: SCN 150N-01 DATE: Fall, 2005   CREDITS: 3 PREREQUISITES: None  TEXT: Foundations and Clinical Application of Nutrition          Publisher: Mosby 2004  Authors: Grodner, Long, DeYoung   COURSE OVERVIEW:  This course is designed to provide a basic foundation knowledge of normal nutrition.  Information from this course will be applicable to students’ personal lives as well as to patient/client care.  This course includes the presentation of normal nutrients needed, digestion, and nutritional needs through the life cycle.  Students will also be introduced to principles of medical nutrition therapy in relation to meeting the nutritional needs of various individuals with diverse backgrounds and medical conditions.   COURSE OBJECTIVES:  Upon completion of this course the student will be able to:  1. Identify nutrition needs throughout the life cycle. 2. Relate age, economics, culture, and state of wellness to planning for meeting nutritional needs. 3. Utilize nutrition information gained to improve personal nutritional status. 4. Identify measures for preventing foodborne illnesses. 5. Relate basic nutrition information to personal and clinical situations.   COURSE POLICIES:  Regular class attendance is expected and considered essential to learning the course material.  Role will be taken at each class.  A maximum of two absences will be allowed in a semester.  Beginning with the third absence, a 1% reduction in the course grade will occur.  Example:  Total absences/semester       Course grade reduction 0-2 0% 3 1% 4 2%    Etc.       Test Make-up:  Missed tests need to be made up within one week of original date given.  You are responsible for contacting the instructor to schedule a make-up.  Failure to do so will result in a zero grade for the missed test.    GRADES:  Three unit exams (50 pts. each)=            150 pts.                A  =  90-100   Final (non-cumulative)=                           75 pts.                 B  =  80-89 Dietary self-eval. paper=                        200 pts.                 C  =  70-79   Food label/Grocery store project=           50 pts.                  D =  60-69   Fad Diet report/presentation=       50 pts.                  F  = <60 Research project/presentation=       75 pts.           Video viewing/reaction=       25 pts.             TENTATIVE TEST SCHEDULE:  Unit 1 (Chapters 1-5):               September 20th    Unit 2 (Chapters 6-10):             October 13th  Unit 3 (Chapters 11-15):           November 8th   Final (Chapters 17-22):             TBA-during finals week December 12-16   TENTATIVE PROJECT DUE DATES: Food label/Grocery store project:        September 15th  Fad Diet report/presentation:               October 6th & 11th   Dietary self-evaluation project:           November 3rd   Research project/presentation:            December 1st, 6th, & 8th (dates to be assigned)   There will be no class held on the following dates:  Thursday Nov. 24 (Thanksgiving)               INSTRUCTIONS FOR DIETARY SELF-EVALUTATION  10 pts. 1.  Keep a one-week food diary using the exchange system format.  (Exchange lists are     in the back of the text for serving sizes.)  Refer to the Diet Diary in syllabus. 2. Evaluate this week’s nutrition using Nutrition Disc. 10 pts.        a.  Compare each day’s intake to the Food Guide Pyramid. 40 pts.                   b.  Did you get adequate, too little, too much nutrition each day? Each week? 1. Calories    5.  Eggs – How many? 2. Vitamins – A, B’s, C, K, D, E      6.  List non-meat protein sources 3. Minerals – Calcium, Sodium,       7.  Fiber Potassium, etc.                              8.  Water    4.   Fats (See item #4)                         9.  Exercise 20 pts.   3.  What are the factors that determine why you eat the way you do? Family, culture,  etc.  Cover thoroughly. 20 pts.  4.  Evaluate the fats in your diet. a. What kinds of fats do you consume? b. Approximately what percentage of your calories come from fat? c. Do you have more saturated fats or unsaturated fats in your diet? d. Where are sources of “hidden” fat in your diet?  Identify these on your diary.  Define “hidden” fat. 60 pts.  5.  Evaluate your nutritional status: include both positive and negative. Make your answer a discussion.  If you were to eat the way you did this week for the            rest of your life, what would be the likely result?  Be specific and complete. 30 pts.         6.  If you were to choose to make changes, what would they be and how could you go                         about making the changes?  Be specific and complete. 10 pts. 7.  Spelling, grammar, and form.   You must include each step in your written paper.  This doesn’t necessarily  mean long, but it has to be complete.  I will give points for each section based on these expectations.  Your paper must be typed.  You must use proper grammar, spelling, etc.  A messy paper may be handed back to you.  Points will be deducted for grammar, spelling, and form.  No points are given for how wonderful your dietary intake is, and no points are deducted because your intake was far from ideal.  This is nonjudgmental.  Your grade is based on your evaluation and assessment skills and your ability to relate what you’ve learned in class to a real situation.            DIET DIARY  INSTRUCTIONS:  1. Record all food for one week – a bite, a pinch, a meal, a binge!!  a. Approximate amounts or weigh and measure e.g., 2 cups corn, peas, green beans, etc. oz. of milk, juice, water, etc. oz. of hamburger or other meats large apple, small orange  b. Casseroles must be evaluated by ingredients e.g., 1 cup noodles 2 oz. tuna Cream Sauce – 2 cups milk and 2 oz. cheese c.   Assess and count what and how you cook the food, e.g., fried in bacon grease, corn oil,                                                                                       margarine, poached, baked, grilled, etc.    2. Calculate the calories taken in – using Nutrition Disc or Food Comparison Tables or Exchange Lists in back of text.  This is to be included in your written paper.  3. Estimate the calories you need daily to maintain your present weight using Nutrition Disc or method in text on pages 246-247, Tables 9-1 and 9-2.  This is to be included in your written paper.                          DAILY SYLLABUS   • Aug. 30th – Introduction/syllabus review • Sept. 1st   – Chapters 1-2 • Sept. 6th   – Chapter 3 • Sept. 8th   – Chapter 4/video “Supersize Me” reaction/paper • Sept. 13th – Chapter 5 • Sept. 15th – Grocery store project due/test review • Sept. 20th – Unit 1 test • Sept. 22nd– Chapter 6 • Sept. 24th – Chapter 7  • Sept. 27th – Chapter 8 • Sept. 29th – Chapter 9 • Oct. 4th    – Chapter 10 • Oct. 6th    – Fad Diet report/presentations • Oct. 11th  – Fad Diet report/presentations/test review • Oct. 13th  – Unit 2 test • Oct. 18th  – Chapter 11 • Oct. 20th  – Chapter 12 • Oct. 25th  – Chapter 13 • Oct. 27th  – Chapter 14 • Nov. 1st   – Chapter 15/dietary self eval question/answer period • Nov. 3rd  – Dietary self eval due/test review • Nov. 8th  – Unit 3 test • Nov. 10th –Chapter 17-18  • Nov. 15th –Chapter 18-19 • Nov. 17th – Chapter 19-20 • Nov. 22nd – Chapter 20-21 • Nov. 24th – Thanksgiving-no class • Nov. 29th –Chapter 21-22 • Dec. 1st   – Research project/presentations • Dec. 6th  -  Research project/presentations • Dec. 8th -  Research project/presentations/test review • Dec. 12-16th – Finals week- final test date and time TBA     

SCN 150N.01: Nutrition

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SCN 150N.01: Nutrition

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