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| BSC 1025 Nutrition and Drugs Course Page |
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Chapter 1
Introduction to Nutrition Science
In case you missed the first day, or can't write faster than I talk...here's the notes in powerpoint format for your viewing pleasure! |
BSC 1025
Nutrition and Drugs
Instructor: Dr. Craig S. Kasper
Office: BHUM 111
Phone: 253-7881
Email: ckasper@hccfl.edu
Course Location and Time: Lecture will meet in BSCI room 113 on Tuesdays and Thursdays from 9:00AM-12:05 PM.
Textbook: Understanding Nutrition 11th ed., Whitney and Rolfes, 2007.
Course Description: This course will provide the student with the basic concept of nutrition and the relationship between nutrition and health. The course will also review some basic biological and chemical concepts pertaining to the study of nutrition.
Prerequisites/Corequisites: BSC 1025L. College reading and writing ability is also expected.
Exams: There will be a total of four lecture exams. The tests will consist primarily of multiple choice questions. All exam dates are listed in the syllabus. It is the student’s responsibility to be present when exams are given. If an exam is missed, a make-up test must be taken before the next class meeting. If not taken at this time, it is at the instructor’s discretion to give a make-up exam at a later date. (If allowed, 10 points will be deducted from the student’s score.
Portable Electronic Devices: Please discontinue use of all portable electronic devices such as cell phones, beepers, pagers, headphones, iPods, etc. upon entering class. Students may use tape recorders in class, unless they become a distraction.
Gordon Rule: Mandated by the State Gordon Rule Plan, this course now has a written paper of 1500 words included in the course requirement. This is to be an original paper, written by the student, turned in on or before the last week of class. This paper will constitute 20% of your final grade for the course. Content style and correct English usage will be used during the determination of the final grade on this paper. Ten (10) points will be deducted for each day that the paper is late.
Grading: The final grade will be calculated by the student’s total points on the exams and the Gordon Rule paper divided by the total points possible in the class. Multiplying this number time 100 will give a percentage grade (%).
Grading Scale:
90%-100% = A
80%- 89% = B
70%- 79% = C
60%- 69% = D
Below 60% = F
Lecture Attendance: You are expected to attend all lectures and arrive on time. Frequently in lecture, I inform students of important concepts that they need to know for an upcoming exam. Also, we will have activities in class that will count toward your final grade.
Instructional Methods: Overheads, PowerPoint, internet, class discussion, class activities
Request for Accommodations: If, to participate in this course, you require an accommodation due to a physical or learning impairment, you must contact the Office of Services to Students with Disabilities (813) 259-6035, or (813) 253-7035.
Academic Dishonesty Policy: Students must submit their own unique work on all assignments. Indications of cheating during an examination include talking with other students, using non-approved notes, shuffling through notebooks, looking at other's exam papers, etc. Cheating will result in a failing grade and notification of the academic dean for further discipline
Miscellaneous: You are responsible for any announcements made, or materials circulated in your absence. You are responsible for understanding all policies, deadlines, etc… specified by the HCC Student Handbook. Arrangements can be made for students with learning disabilities only if they provide documentation from an HCC LD advisor.
BSC 1025 LECTURE SCHEDULE (Summer 2006)
DATE TOPIC Reading Chapter
May 13 Course Orientation/Overview of Nutrition,
Nutrition, Drugs, Humans & Science 1-2
May 15 Diet planning, Digestion 3
May 20 Exam 1 (100 pts)
May 22 Carbohydrates, First abstract due (10 pts),
Lipids 4,5
May 27 Proteins 6
May 29 Exam 2 (100 pts)
June 3 Water-Soluble and Fat-Soluble Vitamins 10, 11
June 5 Water, minerals 12,13
June 10 Exam 3 (100 pts)
June 12 Metabolism & Energy balance 7, 8
June 17 Weight management 9, 14, 18
June 19 Exam 4 (100 pts)
June 24 Drugs, 10, 11, 12
June 26 Final Exam (150 pts)
*A note about the Reading. This is a guide only. We will be covering material from other text pages and sources in lecture. You are expected to read all pages of the assigned chapters before coming to class.
BSCI 1025 Lecture Objectives
At the end of this course, the student will be able to:
1. Define nutrition, nutrients, nutritional deficiencies and define and compare various nutritional
planning guides;
2. Apply information regarding the effects of nutrients and supplements throughout the life span
to their life changes;
3. Explain the digestive process of the body and define the key terms that are associated with the
process of digestion as well as the digestive structures;
4. Explain some of the global, political and social factors that influence nutrition;
5. Explain energy balance and weight management in the body and define the important terns
associated with energy balance and weight management;
6. Identify the water-soluble and fat-soluble vitamins and their primary functions and also
identify the major and trace minerals and their primary functions;
7. Explain the role of water and electrolytes and define the key terms associated with them,
including passive and active transport;
8. Define the key terms associated with food safety and explain the major aspects of food safety
and use reasoning, logic and the scientific method to distinguish between legitimate and
illegitimate sources of information;
9. List describe the names sites of activity and effects of representative legal and illegal drugs;
and
10. Describe the biological basis of drug action and define the major terms associated with the
biological basis of drug action.
Lab Syllabus
DATE TOPIC Reading: Laboratory Book Section
May 13 Discuss Syllabus/Laboratory Safety Rules
May 15 The Acidity and Basicity of Foods 2
May 20 Vitamin C Analysis 6
May 22 The Analysis of Carbohydrates 4
May 27 Food Label Analysis 8
May 29 Lab Midterm (100 pts)
June 3 The Analysis of Lipids 5
June 5 Food Microbiology (Chemical Agents) 11
June 10 Analysis of Food Preservatives 10
June 12 Investigating a Simple Catalyst 3
June 17 Food Handling Lab: Effect of Hand Washing 12
June 19 Taste Testing (Event TBA)
June 24 Lab Exam Final (100 pts)
June 26 No lab
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Chapter 3
Digestion
So far, we've discussed what we eat. What we should or shouldn't eat and a little bit of why. Now we'll find out what begins to happen once we eat it!
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Chapter 5
Lipids
By now, you recognize excessive body fat isn't good, but do you appreciate the good qualities of fat. It provides protection from cold and energy for strenuous work? What about food fat? You're right to thank fat for providing the delicioius flavors and aromas of buttered popcorn, pizza, and fried chicken (and the curse of subsequent weight gain!) The challenge is to find a balance of fats without overdoing it. We'll examine fats (lipids) in this chapter and discuss the importance of fatty acids to your system. |
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Chapter 6
Protein
Dietary protein is critical for survival, but how much and what type to we need to maintain a healthy lifestyle? What types of proteins are necessary and which ones can we do without? Do we need protein at all or is there anohter way? (Yes...this is a trick question.) We'll discuss proteins and amino acids in class and how they pertain to human nutrition. |
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Chapter 8
Energy Balance and Body Composition
Let's face it; you've heard all about this diet and that diet. Carb rich vs. carb poor. All protein. The egg, grapefruit, steak, yes...even the beer diet. We'll discuss body maintenance and energy balance in this chapter. What we will ultimately find is that the old addage of "calories-in vs. calories-out" must still be respected! |
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