Course Title The Science of Nutrition

Part 1 ~Nutrition 101: Food is Fuel

Part 2 ~Nutrition 102: Eating for Good Health and Longevity
Overview:
During the first three week session, students will be introduced to the basic building blocks of
nutrition which include carbohydrates, fats, proteins, vitamins, minerals, and water. We will
explore how they are metabolized and the functions they serve in human growth and
development. The right foods consumed in the proper proportions will fuel the body for optimal
performance. Students will examine their own nutritional habits by keeping a food journal which
will culminate in a final project to be presented on the last day of this session.
The second session will examine proper nutrition at every stage during the life cycle. We will
also explore the role of nutrition in disease prevention, obesity, and mental health. This course
will utilize literature from scientific and medical journals to expose students to current issues in
the food and drug industries that impact health to include: food additives, supplements, refined
foods, prescription drug side effects, fast food, costs of healthcare, etc. We will consider the
impact of programs like the Lets Move initiative to combat childhood obesity. The final
project will be a presentation on how to eat for good health and longevity.
Syllabus
Session 1
Day 1: Course introduction, start food journals, lectureMacronutrients, reading assignment
Day 2: LectureMicronutrients and Water, review food journals, reading assignment
Day 3: LectureReading Food Labels, in-class exercise, review food journals, reading
assignment
Day 4: LectureFood is Fuel, review food journals, in-class exercise, ChooseMyPlate.gov
Day 5: Analyze food journals, in-class exercise: Unjunk Your Junk Food, begin final project
Day 6: Final Exam, Student Presentations
Session 2
Day 1: Course Introduction, lectureNutrition throughout the Life Cycle, reading assignment
Day 2: LectureNutrition, Disease, and Prevention, in-class exercise, reading assignment
Day 3: LectureObesity, Diabetes, Nutrition, and Exercise, in-class exercise, reading
assignment
Day 4: LectureUrban Gardening: Food is a Political Statement, in-class demonstration,
reading assignment
Day 5: LectureCurrent Issues in Health and Nutrition, final presentation outlines
Day 6: Final Exam, Student Presentation, Awards
Resources

NEW! Course Website: http://www.thescienceofnutrition.blogspot.com/

Practical Applications in Sports Nutrition, 2nd ed., Fink, 2009
Anatomy and Physiology: The Unity of Form and Function, 4th ed., Saladin, 2007
USDA, www.choosemyplate.gov , http://www.letsmove.gov
American College of Sports Medicine
National Academy of Sports Medicine
A variety of scientific research-based articles will be photocopied and provided for the reading
assignments.

Course Objectives
Upon completion of this course, you will be able to do the following:

Provide an overview of the major macro and micronutrients relevant to human health.

Discuss the scientific rationale for defining nutritional requirements in healthy

individuals and populations, with reference to specific conditions such as pregnancy,
lactation, and older age.

Present current evidence for the role of key nutrients in the prevention of chronic
diseases.

Discuss major nutrition-related diseases in a global context.

Readings
Required Reading:

J. Mann and S. Truswell (2nd edition, 2002). Essentials of Human Nutrition. Oxford
University Press.

Recommended Reading:

Encyclopedia of Human Nutrition (1998). London: Academic Press.

Shils, Olson, Shike, and Ross (Eds.), (1999). Modern Nutrition in Health and Disease,
9th edition. Williams and Wilkins.

Linder, Ed. (1991). Nutritional Biochemistry and Metabolism, 2nd edition. Elsevier.

Grading
Homework/Quizzes 30%

Tests 60%
Participation/Attendance 10%