Syllabus - HNF 150 Introduction to Human Nutrition HNF 150...

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HNF 150 Introduction to Human Nutrition HNF 150: INTRODUCTION TO HUMAN NUTRITION FALL SEMESTER 2006 MICHIGAN STATE UNIVERSITY 3 CREDITS Instructor: Mrs. Patricia L Thurston, RD, MA Department of Food Science and Human Nutrition Office: 236 C. Malcolm Trout Building (Food Science Building) Office Hours: Tues 2:30 – 4 pm, Wed 9am – 12 noon, and by appointment Phone: (517) 355-8474, ext 187 Email : [email protected] Time and Location: Section 1 Tu & Th 10:20 a.m. – 11:40 noon 1281 Anthony Hall Section 2 Tu & Th 1:00 – 2:20 p.m. 1281 Anthony Hall This syllabus is tentative and may need to be changed. If it is modified, an announcement will be sent to all students and the updated version will be provided on-line. Course Description: HNF 150 is a general survey of nutrition topics including: the biochemical interaction of foods, nutrients, genetics and health; human eating behaviors; government and corporate regulation and influences on human eating behavior; ethical issues, including hunger and food security; the relationship between our food system and the environment; and domestic and international factors affecting the availability of a safe, nutritious food supply. Objectives: Through readings, class lectures, activities, quizzes and assignments, students will be able to: 1. Discuss the basic constituents of food and their role in nutrition. 2. Integrate knowledge from the natural, social and behavioral sciences and apply it to food and nutrition. 3. Compare their eating pattern to nutrient and food guide recommendations and develop ways to improve their eating pattern. 4. Identify valid nutrition information. 5. Demonstrate ability to make informed food choices by comparing food products based on the nutrition information listed on the food label. 6. List important nutrition issues within each human developmental stage. 7. Recognize current food security, food safety, and food technology issues. Required text and CD: 1. Sizer, F and Whitney, E. Nutrition Concepts and Controversies , 10th Edition. Wadsworth/Thompson Learning, 2006. ( ). 2. Diet Analysis+ software - Version 7.0 or 8.0. Page 1
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HNF 150 Introduction to Human Nutrition Grading: Final grades are based on an accumulation of points up to 100 points total: a) Dietary Assessment Assignment 20 points b) Quizzes/Activities 20 points c) Exam 1 20 points d) Exam 2 20 points e) Exam 3 20 points f) There will be an OPTIONAL COMPREHENSIVE final exam worth 20 points. The optional final can replace the lowest score of Exams 1, 2, or 3. a) Diet Assessment Assignment (20 points) – due November 14th, in class. Using Diet Analysis+ , you will record everything you eat and drink for 3 days. (2 week days and 1 weekend day). The software will calculate the nutrient content of your diet records. You will be asked to turn in a copy of your nutrient analysis, and answer a series of questions about your diet. You will not be graded on how “nutritious” or “healthy” your diet is. The objective of this assignment is to compare
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Syllabus - HNF 150 Introduction to Human Nutrition HNF 150...

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