This is a basic nutrition course with emphasis on nutrients and their relationship to the human body, including human nutritional requirements and nutritive values of various foods. Key issues include dietary standards for diet adequacy and healthy eating for prevention of chronic diseases. Upon completion, students should be able to identify the components of a healthy diet and evaluate his or her own diet.
Welcome to Introductory Nutrition. The purpose of this course is to give students the knowledge and skills necessary to make healthy dietary choices. The course will focus on basic nutritional concepts, including macronutrients and micronutrients and associated disease states, metabolism, weight management, food safety and nutritional needs through the life cycle, as well as current issues in nutrition. Material presented will be based on established research as well as recent research findings. Students will be able to take what is taught through lectures, group discussions and assignments and apply it to their own diets.
Annette Triplett holds a Master's degree in Nutrition from University of Minnesota, where she assisted in directing an introductory nutrition course for three semesters. She completed her undergraduate work in Life Sciences at Queen's University in Ontario, Canada. For five years she was State Director of two early childhood healthy eating programs with University of Missouri Extension. She is currently Executive Director of PedNet Coalition, a nonprofit organization which promotes active transportation such as walking, biking, using a wheelchair and public transit.
At the end of this course, students will be able to:
- Identify the importance of having a healthy diet
- Design a healthy diet using nutritional standards and food guidance systems
- Discriminate between sources of nutrition information with varying levels of reliability
- Demonstrate understanding of the functions and sources of macronutrients and micronutrients, as well as associated deficiencies and toxicities
- Identify the role of nutrition on various life factors and stages, including energy balance, physical activity, food safety and nutritional needs through the life cycle
- Identify current issues related to food production and distribution, and design an ideal food system
The instructor will assign textbook readings, online readings, and activities to supplement the lectures. The textbook for this course is:
Thompson, Janice, and Melinda Manore. Nutrition: An Applied Approach. 3rd ed. San Francisco: Pearson, 2011. ISBN 9780321696649
Students will also be required to read one food system related book from a selection of books provided by the instructor.
The course is comprised of PowerPoint presentations and audio lectures by Annette Triplett, MS. Links to lecture materials are placed in lessons.
- Four open book, non-cumulative multiple choice exams (10 % each, for a total of 40%)
- Weekly online discussion (10%)
- Media literacy project (10%)
- Diet analysis project (15%)
- Food systems paper (25%)
Students will also have the opportunity to receive 5% bonus points by being physically active throughout the semester. Teh form of physical activity can be decided by the student (walking, running, biking, swimming, dancing, tennis, etc.). Speak with the instructor if you are not sure if a specific activity counts as physical activity. The requirements for bonus points are:
- 9 weeks of physical activity
- at least 3 days per week
- at least 30 minutes each day
Four non-cumulative multiple choice examinations will be used for assessment. Each of the exams will consist of 50 questions. Students will have ninety (90) minutes to complete each exam. The exams will be open book, meaning students can consult their notes and books. Under no circumstances are students to print the exams.
Due Dates and Extensions
Students must complete the course by the last official day of instruction as set forth in the academic calendar. Students are addionally expected to complete exams and assignments by their assigned due dates. Only in special circumstancs will an extension be provided. Students who believe they are experiencing special circumstances may speak with the instructor to request an extension. It is left to the instructor's discretion whether or not an extension will be granted.
Grades are assigned by percentages as follows:
A - 90-100%
B - 80-89%
C - 70-79%
D - 60-69%
F - Below 60%
- Introduction to nutrition
- Designing a healthy diet, MyPlate, dietary guidelines
- Scientific method, research, media literacy
- Digestion and absorption
- Carbohydrates, diabetes
- Fat, cardiovascular disease
- Protein, vegetarianism, PEM
- Macronutrient metabolism
- Water and alcohol
- Vitamins and minerals
- Dietary supplements
- Energy balance, weight management, fad diets
- Physical activity
- Eating disorders
- Food safety
- Pregnancy and infancy
- Childhood to late adulthood
- Introduction to food systems
- Food, Inc.
- Agriculture policy
- Solutions to food systems challenges