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WEBER STATE UNIVERSITY
Department of Athletic Training and Nutrition
COURSE: NUTR LS1020: Science and Application of Human Nutrition
Online class is located at: http://canvas.weber.edu
CREDIT: 3 semester credit hours, lecture style class format
CLASS SCHEDULE: Fall 2017
PROFESSOR: See the Course Business Center in the online class
COURSE DESCRIPTION: Science and Application of Human Nutrition: Human nutrition is the platform
to study the nature and integration of science across disciplines and in society through applied problem-
solving and data analysis. Nutritional balance and good health are explored in context of the levels of
organization, metabolism and homeostasis, genetics and evolution, and ecological interactions.
PRIMARY REFERENCE: Digital product required for Jennifer Turley and Joan Thompson (2016). Nutrition:
Your Life Science (2nd Edition). Belmont, CA: Wadsworth/Cengage Learning. Printed text is optional.
WSU Bookstore Digital Product Purchase Option: LMS Integrated for MindTap® Nutrition, 1 term
(6 months) Printed Access Card for Turley/Thompson's Nutrition Your Life Science, 2nd Edition
o ISBN: 9781305494060 (No upgrade to add printed text option)
Canvas Digital Product Purchase Option: LMS Integrated for MindTap Nutrition, 1 Term (6
Months) Instant Access for Turley/Thompson's Nutrition Your Life Science, 2nd Edition
o ISBN: 9781305493506 (Can upgrade to add printed text)
o To purchase access to the MindTap Digital product from the Canvas class, go to the NUTR
LS1020 course module called "MINDTAP CONNECTION to Turley Nutrition Your Life Science
2e."Click on the "Nutr LS1020 link to MindTap" and open in a new tab. Once in MindTap you will
have the option for a 14-day trial or to purchase access by clicking "Not Now" and following the
purchase instructions on the next page.
Optional Cengage Online Purchase Digital Access with Printed Book: Nutrition: Your Life
Science, Loose-leaf Version, 2nd + LMS Integrated MindTap® Nutrition 1 term + 2015-2020 Dietary
Guidelines Supplement ISBN: 9781337350518 (bundle with printed access card) or 9781337350525
(bundle with instant access).
COURSE DIRECTION: The “Foundations in Nutrition" course will be divided into six modules. The
course content is applied and reinforced through homework assessments, examinations, and the many
learning activities. The progression of learning course content to utilizing critical thinking skills to solve
problems will be evident as the course continues. Ultimately, students will use the first six modules and
the appendices of the textbook to solve problems. The course content focuses on the scientific
foundations of human nutrition pertaining to adults in the modern environment.
1. Module one will introduce common terminology used in the discipline, levels of organization in
nature, followed by the introduction of the nutrients from the six categories of biological molecules
that function in cellular structure and metabolism, and are essential to life (carbohydrates, proteins,
lipids, vitamins, minerals, and water).
2. Module two will explore the tools that are used to plan, manage and evaluate the diet. Food
package label information, Dietary Reference Intakes, MyPlate, dietary recommendations, and food
composition will be presented and applied.
3. Module three will first address the gastrointestinal system, and provide an overview of ingestion, digestion,
absorption, utilization, and excretion of food. Then the focus on each of the categories of energy-
producing nutrients will be addressed with respect to the cardiovascular, skeletal-muscular, endocrine,
and immune systems; how genetics and evolution affect nutrition and predisposition for disease; and how
foods affect cellular metabolism, homeostasis, and health. Topics include diabetes, lactose intolerance,
food allergy, heart disease, cancer, protein synthesis, and the vital functions of protein.
4. Module four covers scientific inquiry. Then the epidemic of obesity tied to genetics and evolution is
addressed. Principles of energy balance, body composition and weight control are presented in the
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context of nutritional adequacy and maintenance or disruption of homeostasis. The content learned will
be applied and assessed in the computer-aided, dietary analysis project and Exam 4. Principles of fitness
and nutrition for sport content areas support the physiological adaptations to physical fitness.
5. Module five examines the essential vitamins, minerals, and water in the processes of life including
cellular metabolism and physiology. Nutrient toxicities, deficiencies, safe intakes, good food sources
including those by societal intervention, and the functions of every essential, non-energy producing
nutrient will be consistently explored.
6. Module six will introduce the environment and food production from the plant and animal kingdoms,
legislation, agencies governing food, and consumer awareness. Topics will include nutrition in the
media, reliable sources of nutrition information, dietary supplements, food additives and the
governance of food safety. In addition, microorganisms that commonly cause food-borne illness,
microorganisms that commonly promote gastrointestinal health, the prevention of food-borne illness,
food processing, and food system sustainability are covered.
The overarching course goals are to:
1. Provide students with critical human life and nutrition information that will expand their understanding of
science and also be personally applicable to their daily function, life-long health and wellbeing in the
modern environment through applied assessments, exams, discussions, and learning activities.
2. Serve as the foundation course for subsequent course work in the area of nutrition.
3. Partially satisfy WSU’s Life Science General Education requirements.
LIFE SCIENCE GENERAL EDUCATION: NUTR LS1020 is part of the General Education program at
WSU. It fulfills 3 Life Science General Education credits.
The General Education mission: The purpose of the Weber State University General Education program
is to provide students with foundational knowledge and intellectual tools that enhance and transcend their
academic program of study. The big questions posed by General Education courses address significant
issues about the world. General Education courses help students apply their learning and develop personal
and social responsibility, which is demonstrated through signature assignments.
General Education Learning Outcomes (GELOs):
1. GELO 1: CONTENT KNOWLEDGE: This outcome addresses students’ understanding of the worlds in
which they live and disciplinary approaches for analyzing those worlds. The knowledge is well defined in
R470 and further refined by Core and Breadth Area Committees.
2. GELO 2: INTELLECTUAL TOOLS: This outcome focuses on students’ practice using and facility with
skills necessary for them to construct knowledge, evaluate claims, solve problems, and communicate
effectively.
3. GELO 3: RESPONSIBILITY TO SELF AND OTHERS: This outcome highlights students’ relationship
with, obligations to, engagement of, and sustainable stewardship of themselves, others, and the world to
promote diversity, social justice, and personal and community well-being.
4. GELO 4 CONNECTED AND APPLIED LEARNING: This outcome emphasizes how general education
classes should be connected and applied in meaningful ways to significant issues in their lives to ensure
that the knowledge and skills remain actively used in and out of school.
WSU NATURAL SCIENCES GENERAL EDUCATION PROGRAM MISSION STATEMENT: The
mission of the natural sciences (includes life sciences and physical sciences) general education
program is to provide students with an understanding and appreciation of the natural world from a
scientific perspective. Science is a way of knowing. Its purpose is to describe and explain the natural
world, to investigate the mechanisms that govern nature, and to identify ways in which all natural
phenomena are interrelated. Science produces knowledge that is based on evidence and that
knowledge is repeatedly tested against observations of nature. The strength of science is that ideas and
explanations that are inconsistent with evidence are refined or discarded and replaced by those that are
more consistent. Science provides personal fulfillment that comes from understanding the natural world.
In addition, experience with the process of science develops skills that are increasingly important in the
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modern world. These include creativity, critical thinking, problem solving, and communication of ideas. A
person who is scientifically literate is able to evaluate and propose explanations appropriately. The
scientifically literate individual can assess whether or not a claim is scientific, and distinguish scientific
explanations from those that are not scientific. (source: http://www.weber.edu/academicaffairs/natural_sciences.html)
Life Science Student Learning Outcomes: Upon successful completion of this course, students will
demonstrate understanding of:
1. The nature of science: Scientific knowledge is based on evidence that is repeatedly examined, and can
change with new information. Scientific explanations differ fundamentally from those that are not
scientific. They will be able to:
a. Identify scientific experimental designs and understand that dietary recommendations are based on
repeatedly examined data, and are progressively updated and revised based on newly published
scientific findings.
b. Distinguish scientific information from information that is not scientific by recognizing sound scientific
methods.
c. Utilize scientific inquiry to test hypotheses by collecting, analyzing data, interpreting, and drawing
conclusions about their data in regards to the hypothesis tested.
d. Utilize dietary software to determine the nutritional adequacy of food intake and make
recommendations for improving the diet based on diet analytical results.
2. The integration of science: All natural phenomena are interrelated and share basic organizational
principles. Scientific explanations obtained from different disciplines should be cohesive and integrated.
They will be able to:
a. Demonstrate knowledge of the shared basic organizational principles of life (molecules, cells,
organs, organ systems, and organisms) and relate the knowledge across several different scientific
disciplines such as physiology, anatomy, biochemistry, biology, immunology, and microbiology.
b. Obtain the chemical composition of food from the plant and animal kingdoms and explain how they
meet the nutritional needs of humankind.
c. Distinguish science from other views for understanding living systems on Earth.
3. The role of science in society: The study of science provides explanations that have significant impact
on society, including technological advancements, improvement of human life, and better understanding
of human and other influences on the Earth’s environment. They will be able to:
a. Demonstrate knowledge of human nutritional needs and the role of nutrition in improving individual
health and the societal economic impact of good versus bad nutrition.
b. Relate technological advancements in medicine and food production to the advancement of the
science of human nutrition.
c. Explain the impact that the food industry has on human food choices and the subsequent
relationship to health and disease at the individual, society, and environmental level.
d. Provide examples of past and present nutrient and diet trends in modern society and the positive
and/or negative implications for human health and earth’s resources.
e. Utilize tools to determine nutrient values of foods consumed by diverse populations.
f. Plan, evaluate, and manage diets to improve and support life-long health.
4. Problem-solving and data analysis: Science relies on empirical data, and such data must be
analyzed, interpreted, and generalized in a rigorous manner. They will be able to:
a. Compute percentages, ratios, proportions, decimals, and fractions as applied to essential nutrients
and energy for humans via dietary analysis and food package label interpretation.
b. Complete a 2-day, computer-aided analysis (nutrient intake and energy expenditure), and base the
conclusions and recommendations on data collected, analyzed and interpreted.
c. Utilize current nutrition standards based on empirical nutrition and related scientific data that have
been rigorously analyzed, interpreted, and generalized for public recommendations.
d. Evaluate and interpret laboratory and anthropometrical data in relation to chronic disease risk.
5. Levels of organization: All life shares an organization that is based on molecules and cells and
extends to organisms and ecosystems. They will be able to:
a. Demonstrate and apply knowledge on life concepts from the genetic basis of life to cells, tissues,
organs, organ systems, organisms and the ecosystem in which they interact.
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b. Relate levels of organization to humans, plant and animal foods, and the environment.
6. Metabolism and homeostasis: Living things obtain and use energy, and maintain homeostasis via
organized chemical reactions known as metabolism. They will be able to:
a. Identify essential nutrients for humans, how humans obtain and use energy, and how they maintain
or disrupt homeostasis through sustained or altered metabolisms affected by their cumulative dietary
food choices and lifestyle.
b. Provide specific roles of nutrition in metabolism and homeostasis in the human body.
c. Explain how the human body processes food and utilizes nutrients with additional reference to
energy balance and weight control.
d. Associate nutrition, genetics, metabolism, exercise, and lifestyle with health promotion and disease
prevention.
7. Genetics and evolution: Shared genetic processes and evolution by natural selection are universal
features of all life. They will be able to:
a. Relate diet to examples of evolved genetic mutations in inborn errors of metabolism and
predisposed genetic diseases that are reinforced by diet composition, preserved by natural
selection, and passed on generationally.
b. Provide examples of shared genetic processes in regards to essential nutrients, function, health, and
disease.
8. Ecological interactions: All organisms, including humans, interact with their environment and other
living organisms. They will be able to:
a. Describe the interaction of the human with the environment for vitamin D synthesis and the current
environmental and societal issues hindering adequate synthesis and the resulting disease
complications.
b. Relate the ecological impact and the role for environmental responsibility pertaining to food choices
and food system sustainability.
c. Demonstrate knowledge of the plant and animal kingdoms with regard to the food system, food
webs, food chains, and human interaction.
d. Provide examples of positive and negative interactions of humankind with microorganisms regarding
sickness, health, and food production.
e. Prevent food borne illness by adopting good food handling techniques that inhibit growth or prevent
survival of microorganisms.
f. Address diet and nutrient issues and concerns for weight control, disease prevention, physical
activity, food availability, and biotechnology.
g. Consume a healthy diet composed of more sustainably produced plant and animal foods.
9. Nutrition Science Learning Outcomes for Statewide Articulation
A. Perform a diet and energy expenditure analysis utilizing computer software, analyze and
interpret the results for dietary adequacy, health, and risk for nutritionally-related chronic
diseases, as well as make recommendations for improving nutritional health.
B. Integrate the scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and
lifestyle while utilizing several standards/guidelines/guidance systems to plan, evaluate, and
manage diets to support life-long health.
C. Describe how the human body digests food, metabolizes and utilizes the nutrients and
Calories/energy in health or disease, and identify risks factors for developing chronic disease
including the interpretation of biochemical, clinical, and anthropometrical laboratory measures.
D. Utilize basic nutritional scientific terminology; describe the essential nutrients and their role in
normal metabolism, and identify good dietary sources of nutrients.
E. Evaluate food package label information - analytically and critically knowing the basis of the
specific standards used for providing nutrition information; and understand the responsibility of
the FDA to ensure the safety of processed foods in order to make healthy food choices.
F.
Identify scientific methods used, discern the reliability of nutrition information based on scientific
evidence, source and professional credentials in addition to describing the federal agencies and
their responsibilities to insure public food safety, sustainable food production; and personal food
handling skills to avoid food-borne illness from a variety of microorganisms.
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