BS 219 Basic Nutrition syllabus Spring 2014

BS 219 Basic Nutrition syllabus Spring 2014 - BS 219 Basic...

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BS 219: Basic Nutrition; 3 credits Spring 2014 Tuesday and Thursday, 9:30-10:50; STC 337 Instructor: Melissa Marko, PhD, 215-596-7437, STC 277, [email protected] Office Hours : email for appointment Prerequisites : BS-104/BS-131 and CH-102/CH-112 Course Description : A basic course in understanding nutrition and its implications in the maintenance of good health. The course includes an introduction to the major nutrients, vitamins, and minerals that make up food and how the human body normally metabolizes and utilizes the nutrients (from ingestion through elimination). The course content is designed to provide the student with a basic scientific understanding of the relationship between the main component parts of foods and the proper functioning of the human body in order to maintain optimum health. Course Goals : 1. To acquire a rigorous knowledge and understanding of the essential nutrients which sustain life. 2. To develop critical thinking skills through scientific inquiry and analysis. 3. To develop skills in teamwork and collaboration. Course Objectives : In this course, students will: 1. Demonstrate knowledge/comprehension of: major nutrients (carbohydrates, lipids and proteins), vitamins, and minerals that make up food and how the human body normally metabolizes and utilizes the nutrients for optimal health. 2. Apply principles of the scientific method to lay person reports of nutrition studies and determine if the report is supported by the science. 3. Create a collaborative presentation on a relevant and recent nutrition topic. Optional Text : Whitney, E and Rolfes S.R. Understanding Nutrition. 13 th edition, Wadsworth, Cengage Learning, Belmont, CA. 2013. Required Text : Taubes, G. Why we get fat: and what to do about it. Anchor Books, New York, NY 2011. Grading : Grades are based on the following: (2) highest lecture exams (100 points each)* 200 pts (62%) (1) group journal article project (80 points) 80 pts (25%) Nutrition Assignment ( pick one see handout) 10 pts (3%) Book discussion questions 10 pts (3%) Book review 10 pts (3%) Online evaluations (class participation ≥ 90%) 2 pts (1%) Attendance/Question development (0.5 pts/20 classes = 10 points) 10 pts (3%) Total : 322 pts (100%) Grading Scale: A = 100-93% A- = 92-90% B+ = 89-87% B = 86-83% B- = 82-80% C+ = 79-77% C = 76-73% C- = 72-70% D+ = 69-67% D = 66-63% D- = 62-60% F = 59% or less
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