DEPARTMENT OF SCIENCE AND MATHEMATICS

COLUMBIA COLLEGE CHICAGO

600 South Michigan Avenue

Chicago, Illinois 60605-1996

eSCIENCE OF NUTRITION                 SUMMER SEMESTER 2006

(SC) 56-1510-05, and (SC) 56-1510-07

Instructor:        Charles E. Cannon, Ph.D.    

Telephone:         (312) 344-7396 (Office)

Email Address:      ccannon@popmail.colum.edu

Office Hours:         By appointment

Room Number:        Wabash 500-C

COURSE DESCRIPTION

The course provides an overview of the basic nutrients required by the body for health and life. The role of nutrition in various phases of life cycle and the psychological and the sociological implications of food are discussed.  Emphasis is placed on dispelling common nutrition myths, and questioning nutrition information presented in various media.

COURSE RATIONALE

The significance of nutrition in health and disease cannot be underestimated as it plays a definite role in four of the ten leading causes of illness and death in the United States. Nutrition awareness can help people make healthy food choices. With the growing consciousness of health and fitness, it becomes essential that we have a sound background of knowing what kinds of foods there are, so that we can adopt the healthiest habits suitable to our needs.  Moreover, the multicultural and multiethnic heritage of the people of this

GOALS AND OBJECTIVES

This is a one term course designed for students who have had little background in biological sciences. The specific objectives of this course are as follows:

•    To learn about food choices and diet planning

•    To develop an understanding of the human body with special reference to the digestive system

•    To learn the 6 classes of nutrients

•    To develop an understanding of the composition, weight maintenance, fitness and physical activity of the body

•    To learn about diseases associated with nutrition

•    To learn about the nutritional requirements in the different stages of life

•    To learn about the food safety and new information about food      technology

Special topics like eating disorders, athletic nutrition needs, energy pills and diets, popular trends and misconceptions will be considered along with the traditional roles of balanced diet and food metabolism. 

Upon successful completion of this course, students will:

·       understand nutrition science and its application to daily life.

·        be able to evaluate nutrition-related issues and make informed decisions.

·        demonstrate an understanding of the Food Guide Pyramid and the application of the Exchange System.

·        have a greater awareness of food labels and, therefore, able to make more informed food choices.

·        be able to determine their daily energy requirement and plan appropriate meals.Be

·        be able to receognize misconceptions about different kinds of food and diet habits.

·        understand the effects of obesity, diabetes, and cardiovascular diseases have on the normal functions of the body.

·        whave an increased awareness of the importance of taking steps to ensure food safety measures.

GENERAL EDUCATION

This course bears general education credit (SC - Science.  Upon successful completion of the course, you will receive three (3) of the forty-eight(48)General Education semester credit- required for graduation.

REQUIRED TEXTBOOK: 

NUTRITION - CONCEPTS AND CONTROVERSIES     

               Frances Sizer and Eleanor Whitney (8th edition)

COURSE FEE:  $15.00   

MAXIMUM ENROLLMENT: 25 students 

ACADEMIC INTEGRITY POLICY

Academic honesty is a cherished principle in the life of the College community. Students must adhere to this principle by understanding the nature of plagiarism, and by not plagiarizing materials, by refraining from the use of unauthorized aids on tests and examinations, by submitting assignments which are not products of their own efforts and research, and by refusing to give or receive information on quizzes and exams.  Persons who violate these principles of simple honesty risk embarrassment, course failure, or disciplinary action. (from the Columbia College Chicago Undergraduate Student Handbook)

CLASS POLICIES

Unexcused (prearranged and approved by the instructor) Late work: Weekly assignments must be submitted on time to receive full credit. That is, work must be submitted not later than Sunday night 11.59 p.m. of the week it is due.  (Note that the first day of the week is Monday.) Otherwise, it will be considered late. Late work will be penalized -  minus 10% 48 hours past due; -20% between 60 hours past due; -30% over 60 hours past due. Legitimate excuse, as determined by the instructor, for late work may reduce or waive penalty.

ASSESSMENT Students are expected to be active learners and must keep up to date with the required readings and assignments.

Two on-line exams will be administered.

1.   Midterm - The Midterm exam will be available on OASIS from Monday 9:00 a.m. through Saturday 5:00 p.m., the 4^th week of the semester.

2. Final -  The final exam will be available on OASIS from Monday 9:00 a.m. through Saturday 5:00 p.m., the 8^th week of the semester.

3. Quizzes (10) and other assessments will be completed online. 

eJournal Folder: Assignment which will be included in the folder are: Food intake Logs, Article Reviews, Nutrient Analysis Reports, and Discussion Forums. Students email assignments separately to their respective efiles. efiles are stored on the instructor's computer. All email correspondence MUST include the student's OASIS ID number listed first in the "subject" box followed by a hyphen and the name of the assignment.

Example: For Mary Doe whose OASIS ID# is 94999, submission of intake food log#1, the email subject box would contain "94999-Intake Log #1."

Project (Optional)

This may take the form of a case study, a Research Paper or an art piece (painting, Cookbook, Poster, etc. - may be done on CD-rom) which is based upon a concept or concepts considered in this course. Students opting to include a project as part of the final assessment must commit by notifying the instructor not later than the end of the 5^th week of the term. Grading of the project will be based on appearance, creativity, and relevance to the content of the course. Students who select this option may receive a maximum of 50 points. Pending your permission, Projects may be exhibited by the Science and Mathematics Department. The points will be distributed 50% to exam and 50% to eJournal.

OTHER ACTIVITIES

Computer Software: Students are required to use the Nutrient Analysis Tool to analyze food intake as described in the weekly assignments.

GRADING

WEEKLY SCHEDULE FOR THE SEMESTER

WEEK 1A (05/22/06 through 05/28/06)

·        Food Choices and Human Health

WEEK 1B (05/22/06 through 06/28/06)

·       Nutrition Tools-Standards and Guidelines

WEEK 2A (05/29/06 through 06/04/06)

·          The Remarkable Body  

WEEK 2B (05/29/06 through 06/04/06)

·       The Carbohydrates: Sugar, Starch, Glycogen and Fiber

WEEK 3A(06/05/06 through 06/11/06)

·         The Lipids, Fats, Oils, Phospholipids, and Steroids      

(Discussion Forum #1)

WEEK 3B(06/05/06 through 06/11/06)

·       The Proteins and Amino Acids

WEEK 4A(06/12/06 through 06/18/06)

·       Reading Assignment: Review weeks 1-4

·                   Midterm Exam

· WEEK 4B (06/12/06 through 06/18/06)

·        The Vitamins

·        Complete Mid-term Course Evaluation Feedback Form

WEEK 5A (06/19/06 through 06/25/06)

·        The Vitamins continued…..

WEEK 5B (06/19/06 through 06/25/06)

·            Water and Minerals

WEEK 6A (06/26/06 through 07/02/06)

·        Energy Balance and Healthy Body Weight

WEEK 6B (06/26/06 through 07/02/06)

·           Nutrients, Physical Activity, and the Body's Response

(Discussion Forum #2)

WEEK 7A (07/03/06 through 07/09/06)

·        Diet and Health

WEEK 7B (07/03/06 through 07/09/06)

·        Food Safety and Food Technology

WEEK 8 (07/10/06 through 07/16/06)

·       Hunger and Global Environment

·       Final Exam

·        Complete and submit Student Course/Instructor Evaluation

(Discussion Forum #3)