NFS2030_Fall2019SyllabusOnline.docx - NFS 2030 Nutrition and Health Fall 2019 Section 002 CRN 11610 College of Liberal Arts and Sciences Department of

NFS2030_Fall2019SyllabusOnline.docx - NFS 2030 Nutrition...

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College of Liberal Arts and Sciences Department of Nutrition and Food Science 410 W. Warren Ave- 3009 Science Hall Detroit, MI 48202 NFS 2030 - Nutrition and Health Fall 2019 - Section 002, CRN: 11610 Instructor: Armita Bahadori E-mail: [email protected] Office hours: Mondays 2:00-3:00 PM (please email at least 48 hrs prior to make an appointment) Students should use the Canvas messaging system for course correspondence. Email Policy : Direct emails should only be used in extreme circumstances. Since this is an online course with large time frames to complete assignments, it is extremely unlikely you will have an urgent issue that requires a direct email to the professor. If such a situation arises, the email must be properly written and clear to understand. If this is not followed, no response will be given. Student should only use their official WSU provided email for communications. Private email will NOT receive a response. *** When emailing for any questions students must identify themselves, then on the subject line write: course and section , as follows: NFS 2030 or NFS 2030-002 *** Communications, questions and so forth with students will be conducted only during school business hours 9 AM – 5 PM, Monday – Friday . We provide a very detailed syllabus. This document should answer the vast majority of your questions, accordingly refer to the syllabus before emailing. E-mails will receive a response during only these hours and not on the weekends, therefore students should plan accordingly. Course website : Available link to get into Cengage Platform “MindTap” will be provided via WSU Canvas . Class Time & Place : Web only, using Cengage Platform (MindTap) . I. C o u rse D e s cr i p ti on For most students, this class is a first-time exposure to the science of nutrition. It covers various topics related to food and its influence on human health: Food as a carrier of nutrients, food availability, nutrient utilization (digestion, metabolism and excretion), and patterns of food consumption based on biological, psychological and social needs, and anthropological findings. 3 C r e di t H o u rs . II. 1. O b j e c ti v es The students will acquire/be provided with: A basic understanding of the components of foods and how they are utilized by the body 2. Introductory knowledge on scientific research in nutrition 3. The information to evaluate nutrition recommendations and food-related health claims 4. Information on the influence of nutrition on chronic health conditions 5. Basic knowledge on how to keep food safe 6. The information to evaluate diets and the opportunity to assess a sample diet 1
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7. The skills to balance energy intake, build a healthy eating pattern and make healthy lifestyle choices III. C o u rse M a t e r i a l s R e q u i r ed A cces s : For Cengage MindTap Platform ( purchase of access code is mandatory ) to access assignments, quizzes, exams, or e-book within the platform.
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