Nutrition and Food Science 9
Sec.l 21127: TTh 9:00-10:15 a.m. Clark BId 229
5ec.222586: TTh 10:30-11:45 a.m. ClarkBld229
Instructor: Dr. David L. Stone
SJSUOffice: CCB 110
E-mail : dlstone@ wholegrain.com
The course webpage: go to www.nufs.sjsu.edu/dlstone/ and click the Nutrition and Food Science 9 link. This site is updated during the
semester, so check it prior to exams and due dates for assignments. We will also have a Blackboard website (see p.4).
Best way to contact instructor: E-mail-usually checked several times each day.
E-mail subject fbrmat: Please prefix each e-mail Subject
(title) with "NuFS9: " so, for example, "NuFS9: question about fust study guide"
INSTRUCTOR'S OFFICE HOURS:
TTh 7:30-8:30am, and 2:05-3:00pm, or by app't after 2pm on TTh.
These ofhce hours are for you, so please come and resolve course-related problems, go over study guide questions, ask nutrition-related
questions related to or beyond those covered in class, fix lecture notes, etc. Talking nutrition here will help you in class and on tests.
Nutrition and Food Science 9: Introduction to Human Nutrition
Principles and methodology of nutritional science; standards of nuhient intake; physiological functions and chemical classification of
nutrients; nutrient needs throughout the lifespan; relationship between diet and disease; scientific, cultural, social and psychological issues.
Three units. NuFS 9 is intended for non-majors, so you should not take NuFS 9 if you have had, or are taking, NuFS 8 or need NUFS
for your major, such as Nutrition, Nursing, or Health Professions.
1. To introduce the student to basic principles of nutritional biology, biochemistry, and physiology and examine nutrient needs and
nutrient disposition in the human body.
2. To introduce the student to basic nutritionaVepidemiological scientific methodology and the effects ofpsychological state on
objectivity and sense of well-being; to acquaint students with nutrition-related issues facing both scientists and non-scientists, and to
enable students to objectively develop rational life-long habits of thought and behavior regarding nutrition appropriate to their
environment, age, sex, race, culture, and familial genetic heritage.
3. To introduce the student to diseases or conditions related to diet, and to nutrition practices which promote health and well-being; to
explore the relationship of diet to degenerative illness over the lifespan, and the effect of environment, sex, race, culture, and familial
genetic heritage upon risk of such illness.
Describe scientific methodology in the field of nutrition, and evaluate credibility of nutrition information based upon amount and
quality of evidence-
Diagram the classification of nutrients, list the functions of nutrients in the human body, and compare nutritional needs during a