LAMAR UNIVERSITY

COLLEGE OF EDUCATION AND HUMAN DEVELOPMENT

DEPARTMENT OF FAMILY AND CONSUMER SCIENCES

FCSC 1322- NUTRITION IN HEALTH & DISEASE

SPRING, 2004

 

COURSE DESCRIPTION:  Basic principles of nutrition in health and disease.

 

INSTRUCTOR: Kristina M. May, M.S.,R.D.,L.D.

                     Office:  FCS Building--- Room 108

                    Phone: (409) 880-8663

                     Fax:     (409) 880-8666

                    Office hours by appointment.

 

PREREQUISITE: None

 

TEXT:

Insel, Turner & Ross.  NUTRITION-2002 UPDATE.  Jones & Bartlett Publishers, 2002.

 

COURSE PACK:  

Pemberton-Shows AR, Killough J & Smith, S. NUTRITION IN HEALTH AND DISEASE.

 

REFERENCES:

Boyle MA and DH Morris. COMMUNITY NUTRITION IN ACTION, West, 1994.

 

Whitney EN, Cataldo CB and SR Rolfes. UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 5th ed., West Publishing company, 1998.

 

OBJECTIVES:

  1. Identify and classify the major nutrients.
  2. Describe the major tools, guides, and recommendations used in planning and selecting a balanced diet.
  3. Identify functions of the major nutrients.
  4. Identify sources of the major nutrients.
  5. Describe digestion, absorption, and metabolism of the major nutrients.
  6. Explain factors which influence nutrient needs at various stages of the life cycle.
  7. Describe the nutritional assessment process.
  8. Explain the effects that various illnesses have on nutritional status.
  9. Identify characteristics and indications for use of the various modified diets.

FCSC 1322-03 NUTRITION IN HEALTH AND DISEASE

MWF 8:00-8:50  SPRING 2004

Family & Consumer Sciences Building—Room 108

Tentative Schedule (Section 03)

 

DATE               TOPIC                      READING ASSIGNMENT

 

Jan 14 W    Introduction to class    

      16 F        Nutrients & Nourishment                     Chapter 1      

      19 M  NO CLASS—Martin L. King, Jr. B-day

      21 W    Nutrition Guidelines and Assessment            Chapter 2

      23 F       Nutrition Guidelines and Assessment            Chapter 2

      26 M    Nutrition Guidelines and Assessment            Chapter 2

      28 W    Digestion and Absorption                 Chapter 3

      30 F        Digestion and Absorption                 Chapter 3

Feb   2 M    Digestion and Absorption                 Chapter 3

        4 W    Carbohydrates                                Chapter 4

        6 F       Carbohydrates                                Chapter 4

        9 M    Carbohydrates                                Chapter 4

       11W    Review for Test (chapters 1-4)

       13 F   Test #1 (Chapters 1-4)

       16 M  Lipids                                            Chapter 5

       18 W Lipids                                            Chapter 5

       20 F   Lipids                                            Chapter 5

       23 M    Proteins and Amino Acids                     Chapter 6

       25 W    Proteins and Amino Acids                     Chapter 6

       27 F    Proteins and Amino Acids                     Chapter 6

Mar    1 M    Metabolism                                   Chapter 7

         3 W    Metabolism                                   Chapter 7

         5 F    Metabolism                                   Chapter 7

         8 M  NO CLASS – SPRING BREAK

        10 W NO CLASS – SPRING BREAK

        12 F       NO CLASS – SPRING BREAK

        15 M    Energy Balance & Weight Control          Chapter 8

        17 W    Energy Balance & Weight Control          Chapter 8

        19 F    Review for Test (chapters 5-8)

        22 M  Test # 2 (chapters 5-8)

        24 W    Eating Disorders                               Pg. 522-542

        26 F   No Class

        29 M  Fat Soluble Vitamins                            Chapter 9

        31 W Fat Soluble Vitamins                            Chapter 9

April    2 F   NO CLASS – TDA      

          5 M    Water-Soluble Vitamins                            Chapter 10

          7 W    Water-Soluble Vitamins                            Chapter 10

          9 F   NO CLASS – GOOD FRIDAY

         12 M    Review for Test ( Eating Disorders and Chapters 9-10    )

         14 W    Test # 3 (ED and Chapters 9-10)

         16 F    Water and Major Minerals                 Chapter 11

         19 M    Water and Major Minerals                 Chapter 11

         21 W    Trace Minerals                             Chapter 12

         23 F    Trace Minerals                             Chapter 12

         26 M    Pregnancy and Lactation                  Chapter 14

         28 W    Infancy and Childhood                          Chapter 15

         30 F    The Adult Years                                Chapter 16

May     3 M    Review for Final                                  Comprehensive

          10 M         8:00-10:30 A.M. FINAL EXAM

 

 

 

 

Evaluation:

 

10 Quizzes                                       50 points

3 Major Exams                                   300 points

Final Exam (Comprehensive)                 100 points

                                                    450 points total

 

 

403-450  = A

358- 402 = B

313-357  = C

268-312  = D

   < 268  = F

 

CLASS POLICIES:

  1. Attendance is optional, but strongly recommended (you have 10 pop quizzes).
  2. Please read the assigned chapter prior to class lecture. You will need to bring a calculator with you to class as we do calculations throughout the semester.
  3. Test and/or quizzes will not be rescheduled.
  4. If you miss a test, the final exam grade will be substituted for the missed test grade. If no test was missed, the final exam grade will be substituted for the lowest test grade.
  5. Exams will consist of multiple choice and true/false. Since a bonus is sometimes added, you will need to use a Scantron _888-E_ for each test. Exam material will consist of material from both the lecture and the textbook. Test questions taken from the test will cover material which may or may not have been mentioned in lecture so make sure you read your textbook. Questions may come from the chapters, definitions, and miniglosseries, etc.
  6. Please turn all pagers and phones off or on silence mode during class.
  7. Academic dishonesty will be addressed as outlined in the current LU student handbook. You may get a copy of the handbook in the Setzer Center. All hats are to be removed and all items placed under the table prior to any test.
  8. Academic accommodations are provided in cooperation with the Office of Services for Students with Disabilities as described in the current LU Student Handbook.
  9. Class will start on time. Please be in class and prepared for lecture on time. If you must enter late, please enter quietly and take the first empty seat you come to.
  10. The syllabus is a tentative schedule and is subject to change.
  11. Study guides will be given prior to each test and is only a study guide. In other words… not every question on the test will be addressed on the study guide.

                       

Helpful Study Hints

 

 

 

  1. Attend class regularly.
  2. Right now, get the name and phone number of each person sitting beside you. This way, if you have to miss class you will have someone to call and speak with or get class notes from.
  3. Read the assigned chapter prior to class lecture. This will give you a general idea of what we will be discussing. It will also allow you to take better notes.
  4. Take notes. Then, while still fresh on your mind, read the chapter again.
  5. Use the study guides I give you and make sure you know everything on the study guides.
  6. Sometimes it is helpful to study with another classmate. Other helpful hints:

        Make note cards with a question on one side and the answer on the

                     other side. Keep them with you so when you have a few

                      minutes at work or home you can look at a couple of the note

                      cards.

        Use the online reviews that go along with the text

                      (www.nutriton.jbpub.com)

 

        Answer the study questions at the end of each chapter. The answers

                      are in the back of your textbook.

        Keep all handouts given to you in class and study them.

 

 

 

 

 

LAMAR UNIVERSITY

COLLEGE OF EDUCATION AND HUMAN DEVELOPMENT

DEPARTMENT OF FAMILY AND CONSUMER SCIENCES

FCSC 1322- NUTRITION IN HEALTH & DISEASE

SPRING, 2004

 

COURSE DESCRIPTION:  Basic principles of nutrition in health and disease.

 

INSTRUCTOR: Kristina M. May, M.S.,R.D.,L.D.

                     Office:  FCS Building--- Room 108

                    Phone: (409) 880-8663

                     Fax:     (409) 880-8666

                    Office hours by appointment.

 

PREREQUISITE: None

 

TEXT:

Insel, Turner & Ross.  NUTRITION-2002 UPDATE.  Jones & Bartlett Publishers, 2002.

 

COURSE PACK:  

Pemberton-Shows AR, Killough J & Smith, S. NUTRITION IN HEALTH AND DISEASE.

 

REFERENCES:

Boyle MA and DH Morris. COMMUNITY NUTRITION IN ACTION, West, 1994.

 

Whitney EN, Cataldo CB and SR Rolfes. UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 5th ed., West Publishing company, 1998.

 

OBJECTIVES:

  1. Identify and classify the major nutrients.
  2. Describe the major tools, guides, and recommendations used in planning and selecting a balanced diet.
  3. Identify functions of the major nutrients.
  4. Identify sources of the major nutrients.
  5. Describe digestion, absorption, and metabolism of the major nutrients.
  6. Explain factors which influence nutrient needs at various stages of the life cycle.
  7. Describe the nutritional assessment process.
  8. Explain the effects that various illnesses have on nutritional status.
  9. Identify characteristics and indications for use of the various modified diets.

FCSC 1322-04 NUTRITION IN HEALTH AND DISEASE

MWF 9:05-9:55  SPRING 2004

Family & Consumer Sciences Building—Room 108

Tentative Schedule (Section 04)

 

DATE               TOPIC                      READING ASSIGNMENT

 

Jan 14 W    Introduction to class    

      16 F        Nutrients & Nourishment                     Chapter 1      

      19 M  NO CLASS—Martin L. King, Jr. B-day

      21 W    Nutrition Guidelines and Assessment            Chapter 2

      23 F       Nutrition Guidelines and Assessment            Chapter 2

      26 M    Nutrition Guidelines and Assessment            Chapter 2

      28 W    Digestion and Absorption                 Chapter 3

      30 F        Digestion and Absorption                 Chapter 3

Feb   2 M    Digestion and Absorption                 Chapter 3

        4 W    Carbohydrates                                Chapter 4

        6 F       Carbohydrates                                Chapter 4

        9 M    Carbohydrates                                Chapter 4

       11W    Review for Test (chapters 1-4)

       13 F   Test #1 (Chapters 1-4)

       16 M  Lipids                                            Chapter 5

       18 W Lipids                                            Chapter 5

       20 F   Lipids                                            Chapter 5

       23 M    Proteins and Amino Acids                     Chapter 6

       25 W    Proteins and Amino Acids                     Chapter 6

       27 F    Proteins and Amino Acids                     Chapter 6

Mar    1 M    Metabolism                                   Chapter 7

         3 W    Metabolism                                   Chapter 7

         5 F    Metabolism                                   Chapter 7

         8 M  NO CLASS – SPRING BREAK

        10 W NO CLASS – SPRING BREAK

        12 F       NO CLASS – SPRING BREAK

        15 M    Energy Balance & Weight Control          Chapter 8

        17 W    Energy Balance & Weight Control          Chapter 8

        19 F    Review for Test (chapters 5-8)

        22 M  Test # 2 (chapters 5-8)

        24 W    Eating Disorders                               Pg. 522-542

        26 F   No Class

        29 M  Fat Soluble Vitamins                            Chapter 9

        31 W Fat Soluble Vitamins                            Chapter 9

April    2 F   NO CLASS – TDA      

          5 M    Water-Soluble Vitamins                            Chapter 10

          7 W    Water-Soluble Vitamins                            Chapter 10

          9 F   NO CLASS – GOOD FRIDAY

         12 M    Review for Test ( Eating Disorders and Chapters 9-10    )

         14 W    Test # 3 (ED and Chapters 9-10)

         16 F    Water and Major Minerals                 Chapter 11

         19 M    Water and Major Minerals                 Chapter 11

         21 W    Trace Minerals                             Chapter 12

         23 F    Trace Minerals                             Chapter 12

         26 M    Pregnancy and Lactation                  Chapter 14

         28 W    Infancy and Childhood                          Chapter 15

         30 F    The Adult Years                                Chapter 16

May     3 M    Review for Final                                  Comprehensive

           7 F      8:00-10:30 A.M. FINAL EXAM

 

 

Evaluation:

 

10 Quizzes                                       50 points

3 Major Exams                                   300 points

Final Exam (Comprehensive)                 100 points

                                                    450 points total

 

 

403-450  = A

358- 402 = B

313-357  = C

268-312  = D

   < 268  = F

 

CLASS POLICIES:

  1. Attendance is optional, but strongly recommended (you have 10 pop quizzes).
  2. Please read the assigned chapter prior to class lecture. You will need to bring a calculator with you to class as we do calculations throughout the semester.
  3. Test and/or quizzes will not be rescheduled.
  4. If you miss a test, the final exam grade will be substituted for the missed test grade. If no test was missed, the final exam grade will be substituted for the lowest test grade.
  5. Exams will consist of multiple choice and true/false. Since a bonus is sometimes added, you will need to use a Scantron _888-E__ for each test. Exam material will consist of material from both the lecture and the textbook. Test questions taken from the test will cover material which may or may not have been mentioned in lecture so make sure you read your textbook. Questions may come from the chapters, definitions, and miniglosseries, etc.
  6. Please turn all pagers and phones off or on silence mode during class.
  7. Academic dishonesty will be addressed as outlined in the current LU student handbook. You may get a copy of the handbook in the Setzer Center. All hats are to be removed and all items placed under the table prior to any test.
  8. Academic accommodations are provided in cooperation with the Office of Services for Students with Disabilities as described in the current LU Student Handbook.
  9. Class will start on time. Please be in class and prepared for lecture on time. If you must enter late, please enter quietly and take the first empty seat you come to.
  10. The syllabus is a tentative schedule and is subject to change.
  11. Study guides will be given prior to each test and is only a studyguide. In other words… not every question on the test will be addressed on the study guide.

                       

Helpful Study Hints

 

 

 

  1. Attend class regularly.
  2. Right now, get the name and phone number of each person sitting beside you. This way, if you have to miss class you will have someone to call and speak with or get class notes from.
  3. Read the assigned chapter prior to class lecture. This will give you a general idea of what we will be discussing. It will also allow you to take better notes.
  4. Take notes. Then, while still fresh on your mind, read the chapter again.
  5. Use the study guides I give you and make sure you know everything on the study guides.
  6. Sometimes it is helpful to study with another classmate. Other helpful hints:

        Make note cards with a question on one side and the answer on the

                     other side. Keep them with you so when you have a few

                      minutes at work or home you can look at a couple of the note

                      cards.

        Use the online reviews that go along with the text

                      (www.nutriton.jbpub.com)

 

        Answer the study questions at the end of each chapter. The answers

                      are in the back of your textbook.

        Keep all handouts given to you in class and study them.

 

LAMAR UNIVERSITY

COLLEGE OF EDUCATION AND HUMAN DEVELOPMENT

DEPARTMENT OF FAMILY AND CONSUMER SCIENCES

FCSC 1322- NUTRITION IN HEALTH & DISEASE

SPRING, 2004

 

COURSE DESCRIPTION:  Basic principles of nutrition in health and disease.

 

INSTRUCTOR: Kristina M. May, M.S.,R.D.,L.D.

                     Office:  FCS Building--- Room 108

                    Phone: (409) 880-8663

                     Fax:     (409) 880-8666

                    Office hours by appointment.

 

PREREQUISITE: None

 

TEXT:

Insel, Turner & Ross.  NUTRITION-2002 UPDATE.  Jones & Bartlett Publishers, 2002.

 

COURSE PACK:  

Pemberton-Shows AR, Killough J & Smith, S. NUTRITION IN HEALTH AND DISEASE.

 

REFERENCES:

Boyle MA and DH Morris. COMMUNITY NUTRITION IN ACTION, West, 1994.

 

Whitney EN, Cataldo CB and SR Rolfes. UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 5th ed., West Publishing company, 1998.

 

OBJECTIVES:

  1. Identify and classify the major nutrients.
  2.  Describe the major tools, guides, and recommendations used in planning and selecting a balanced diet.
  3. Identify functions of the major nutrients.
  4. Identify sources of the major nutrients.
  5. Describe digestion, absorption, and metabolism of the major nutrients.
  6. Explain factors which influence nutrient needs at various stages of the life cycle.
  7. Describe the nutritional assessment process.
  8. Explain the effects that various illnesses have on nutritional status.
  9. Identify characteristics and indications for use of the various modified diets.

FCSC 1322-02 NUTRITION IN HEALTH AND DISEASE

T/TR 8:00-9:15  SPRING 2004

Family & Consumer Sciences Building—Room 108

Tentative Schedule (Section-02)

 

DATE               TOPIC                      READING ASSIGNMENT

 

Jan 15 TR Intro/ Nutrients & Nourishment             Chapter 1      

      20 T        Nutrients & Nourishment                     Chapter 1      

      22 TTR    Nutrition Guidelines and Assessment            Chapter 2

      27 T        Digestion and Absorption                         Chapter 3

      29 TTR       Carbohydrates                                Chapter 4

Feb   3 T      Carbohydrates                                Chapter 4

        5 TTR    Test #1 ( Chapters 1-4)   

        10 T  Lipids                                            Chapter 5

        12 TTR    Lipids                                            Chapter 5

        17 T    Proteins and Amino Acids                     Chapter 6

        19 TTR    Proteins and Amino Acids                     Chapter 6

        24 T    Metabolism                                   Chapter 7

        26 TTR    Metabolism                                   Chapter 7

March  2 T    Energy Balance & Weight Control          Chapter 8

          4 TTR    Test #2 (Chapters 5-8)                             

          9 T  NO CLASS – SPRING BREAK

        11 TTR    NO CLASS – SPRING BREAK

        16 T    Eating Disorders                               Pg. 522-542

        18 TTR    Fat-Soluble Vitamins                            Chapter 9

        23 T  Fat –Soluble cont. & Water-Soluble Vitamins    Chapters 9&10

        25 TTR    No Class

        30    T    Water-Soluble Vitamins                            Chapter 10

 April   1 TTR    NO CLASS- TDA

           6 T    Review for Test #3 (Chapters ED, 9-10)

           8 TTR    Test #3 (Chapters ED, 9-10)

          13 T     Water and Major Minerals                 Chapter 11   

          15 TTR    Trace Minerals                             Chapter 12

          20 T    Pregnancy and Lactation                  Chapter 14

          22 TTR    Infancy and Childhood                          Chapter 15

          27 T    The Adult Years                                Chapter 16

          29 TTR    Review for Final (Comprehensive)

May      6 TTF      8:00-10:30 A.M. FINAL EXAM

 

 

Evaluation:

 

10 Quizzes                                       50 points

3 Major Exams                                   300 points

Final Exam (Comprehensive)                 100 points

                                                    450 points total

 

 

403-450  = A

358- 402 = B

313-357  = C

268-312  = D

   < 268  = F

 

CLASS POLICIES:

  1. Attendance is optional, but strongly recommended (you have 10 pop quizzes).
  2. Please read the assigned chapter prior to class lecture. You will need to bring a calculator with you to class as we do calculations throughout the semester.
  3. Test and/or quizzes will not be rescheduled.
  4. If you miss a test, the final exam grade will be substituted for the missed test grade. If no test was missed, the final exam grade will be substituted for the lowest test grade.
  5. Exams will consist of multiple choice and true/false. Since a bonus is sometimes added, you will need to use a Scantron __888-E_ for each test. Exam material will consist of material from both the lecture and the textbook. Test questions taken from the test will cover material which may or may not have been mentioned in lecture so make sure you read your textbook. Questions may come from the chapters, definitions, and miniglosseries, etc.
  6. Please turn all pagers and phones off or on silence mode during class.
  7. Academic dishonesty will be addressed as outlined in the current LU student handbook. You may get a copy of the handbook in the Setzer Center. All hats are to be removed and all items placed under the table prior to any test.
  8. Academic accommodations are provided in cooperation with the Office of Services for Students with Disabilities as described in the current LU Student Handbook.
  9. Class will start on time. Please be in class and prepared for lecture on time. If you must enter late, please enter quietly and take the first empty seat you come to.
  10. The syllabus is a tentative schedule and is subject to change.
  11. Study guides will be given prior to each test and is only a study guide. In other words… not every question on the test will be addressed on the study guide.

                       

Helpful Study Hints

 

 

 

  1. Attend class regularly.
  2. Right now, get the name and phone number of each person sitting beside you. This way, if you have to miss class you will have someone to call and speak with or get class notes from.
  3. Read the assigned chapter prior to class lecture. This will give you a general idea of what we will be discussing. It will also allow you to take better notes.
  4. Take notes. Then, while still fresh on your mind, read the chapter again.
  5. Use the study guides I give you and make sure you know everything on the study guides.
  6. Sometimes it is helpful to study with another classmate. Other helpful hints:

        Make note cards with a question on one side and the answer on the

                     other side. Keep them with you so when you have a few

                      minutes at work or home you can look at a couple of the note

                      cards.

        Use the online reviews that go along with the text

                      (www.nutriton.jbpub.com)

 

        Answer the study questions at the end of each chapter. The answers

                      are in the back of your textbook.

        Keep all handouts given to you in class and study them.