CALIFORNIA STATE UNIVERSITY, CHICO

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					                                          CALIFORNIA STATE UNIVERSITY, CHICO
                                             COLLEGE OF NATURAL SCIENCES
                                               Department of Biological Sciences

                                  Nutrition and Food Sciences 303-Nutrition and Physical Fitness
                                                          Spring 2006

Instructor: Steve Henderson PhD          Phone: 898 4030
email: shenderson@csuchico.edu           Office Hours: TTh 10:00 – 11:00, F 1:00 - 2:00
Office: Holt 133
Required Reading: Nutrition for Health, Fitness and Sport, by Melvin H. Williams, 7 th edition.
                    Supplemental Reader for NFSC 303
                    Dietary Exchange Lists for Meal Planning (All 3 available in A.S. Bookstore)

COURSE PURPOSE
Diet and physical activity together have been named, along with tobacco and alcohol use, as one of the three key determinants of death
in the United States. Obesity and diet-related disease rates have risen dramatically in the recent past. One of the most important
purposes of this course is to assist you in evaluating and modifying your own nutritional status and diet and activity patterns as a
means for attaining your personal diet and activity goals, now and throughout your life.

COURSE OBJECTIVES
Upon successful completion of this course, you will be able to:
1.      Identify and explain basic principles of a healthy lifestyle and the impact of gender, class and ethnicity upon lifestyle
        decisions, particularly diet and exercise practices.
2.      Explain the current theories of how nutrition and physical fitness relate to health promotion and the prevention of chronic
        disease in the American population.
3.      Evaluate current and recommended nutritional practices being used by athletes and non-athletes and how these practices are
        affected both by cultural beliefs and by the media.
4.      Evaluate and plan a diet and exercise program for weight control and/or improved cardiovascular health and health in
        general.
5.      Critically review information present in both the popular and scientific literature by applying the principles of the scientific
        method.
6.      Demonstrate an understanding of how to make effective dietary and physical activity decisions, not only to enhance personal
        health but to become an advocate for change.

EXPECTED BEHAVIORS IN THE CLASSROOM
It is very simple. I expect all of you to be respectful of myself, of your peers and of the learning environment and to take
responsibility for your own actions and behaviors. Any behavior that interferes with either (1) my ability to conduct the class or (2)
the ability of other students (or yourself) to profit from the instructional program will not be tolerated. This includes:
       Arriving late to class on a regular basis.
       Sleeping during class.
       Carrying on personal conversations while I am lecturing.
       Not turning off cell phones and pagers while in class.

* Please take responsibility for your failures and mistakes as well as your successes by not making excuses.

POLICY ON PLAGIARISM AND CHEATING
Academic dishonesty of any kind will not be tolerated. Students caught cheating or misrepresenting work as their own will be
given an “F”. Violations of academic dishonesty will be reported to the college disciplinary office for appropriate action. No
exceptions.

GRADING CRITERIA
           3 EXAMS                                                                150 PTS
           COMPREHENSIVE FINAL EXAM                                                 75 PTS (50 new, 25 comprehensive)
           IN CLASS ASSIGNMENTS/HOMEWORK                                             50 PTS (these points may vary)
           ARTICLE CRITIQUE (in class)                                             30 PTS
           DIET AND EXERCISE PROJECT                                              150 PTS
           FAMILY FOOD HISTORY                                                     15 PTS
           FITNESS ACTIVITY ASSIGNMENT                                             50 PTS
                 TOTAL POSSIBLE                                                   520 PTS
PERCENT OF TOTAL POSSIBLE POINTS                                          GRADE
            90-100%                                                         A
            80-89%                                                          B
            70-79%                                                          C
            60-69%                                                          D
            < 60%                                                           F


ALL ASSIGNMENTS ARE DUE AT THE BEGINNING OF EACH CLASS. LATE ASSIGNMENTS ARE TAKEN ON A
CASE BY CASE BASIS

BRIEF DESCRIPTION OF COURSE REQUIREMENTS
Family Food History (15 pts): This assignment is due during the first two weeks of class. It is designed to do two things (1)
encourage the students to consider the many factors that influence our food choices and eating behaviors and (2) alert the instructor to
any potential problems and student may have with their writing skills. This assignment is approximately 2-3 pages in length.

Diet and Exercise Project (150 pts): This project is a 24 hour recall of food intake and activities and a written evaluation of your
present dietary and exercise practices and recommended changes. Directions and forms are located in your 123 supplemental readers.
This project will be turned in, in two parts. Each part will be discussed thoroughly in class prior to its due date.

Fitness Activity (50 pts): All students are required to participate in fitness testing or an alternative fitness assignment. An
explanation and description of the options are attached to this syllabus and will be discussed in class.

Body Fat, Blood Pressure Testing ( 20 pts/ 150 on project): All students are required to get their body fat and blood pressure
checked as part of their Diet and Exercise Project. Information on where to get these done is included at the end of the syllabus.

NFSC 303 IS A GENERAL EDUCATION COURSE
This is an approved general education course in Upper Division Theme B: Contemporary Health Issues. The student needs to
have completed at least 45 credits in order to gain credit for the theme. This course has a 1500-word writing requirement.

General Education (GE) and Upper Division Thematic (UDT) objectives:
1. The primary goals of the GE program are identified in the university catalogue and include improving reading, writing, critical
thinking, instilling intellectual curiosity, broadening, enhancing, and integrating general knowledge about the universe and humanity,
and showing the coherence and connectedness within the broad area of undergraduate education.
2. The primary goals of the Upper Division Thematic Program are: to have students learn about substantive issues likely to be
important throughout their lifetimes; to have students see these issues from the three broad perspectives of human life (the
physiological, psychological and social); and to have students apply the ideas and the materials of the course to themselves as
individuals.
You may visit this website for more information about the GE and UDT programs:
http://www.csuchico.edu/catalog/cat01/req/gereq.html

All courses within the Contemporary Health Issues Theme have the following goals: Each course
              Addresses concepts of well being, health, and disease;
              Focuses attention on how class, ethnicity, and gender affect selected health problems;
              Teaches methods for distinguishing hearsay from valid information’
              Develops knowledge and skills for making effective decisions that enhance health, and facilitate change and
                 understanding of public policy;
              Addresses the impact of biology, ethics, morality, politics, economics, and culture upon health, health care, and
                 health policy.
                      TENTATIVE COURSE SCHEDULE

WEEK                                     TOPIC                            READING

1            Nutrition, exercise, health related fitness.                Ch. 1, pg. 1-14
             Sport related fitness                                              pg. 18-19
             Dietary supplements                                                pg. 22-25

2            Nutrition quackery, nutrition research                               pg. 22-25
             Essential nutrients, dietary standards and guidelines       Ch. 2,   pg. 38-50

             Family Food History due –Thurs., Feb., 2

3            Dietary guidelines, cont.                                            pg. 51-66, 70
             Exchange Lists                                                       booklet

4            Human Energy                                                Ch. 3    pg. 84-92

             Cardiovascular Fitness Testing – Thurs. Feb. 16

5            Human Energy, cont.                                                  pg. 93-104

             Exam 1 – Tues., Feb. 23

6.           Carbohydrates, structure, function, sources                 Ch. 4    pg. 114-117
             Human digestion, overview                                            lecture
             Carbohydrate digestion, metabolism                                   pg. 118-120

7.           Blood glucose regulation                                             pg. 120-121
             Carbohydrate and exercise performance, supplementation               pg. 124-126, 130-141

             Project Part I due –Tues., March 9

             SPRING BREAK MARCH 13-17

8.           Diabetes                                                             lecture
             Fat; structure, function, sources                           Ch. 5    pg. 162-168

9.           Fat digestion, metabolism, lipoproteins                              pg. 169-171
             Fat and exercise performance                                         pg. 173-175

             Exam 2 – Tues., March 30            HOLIDAY THURSDAY 31ST

10.          Fat and health, cardiovascular disease                      Ch. 5    pg. 185-195
             Hypertension                                                         pg. 366-369
             Caffeine and exercise performance                                    pg. 181-185

11.          Protein; structure, function, sources                       Ch. 6    pg. 208-212
             Protein digestion, requirements                                      pg. 213-219

THURS, APRIL 13       IN CLASS ARTICLE CRITIQUE ASSIGNMENT 30 PTS
                       MUST BE IN CLASS FOR CREDIT

12.          Protein and health                                                   pg. 238-240
             Vegetarian diets                                                     pg. 56-61

13.          Water, electrolytes and temperature regulation              Ch. 9    pg. 332-341
             Hydration guidelines and Heat illness                                pg. 348-356, 361-366

             Exam 3- Thurs., April 27
14.         Body weight/composition                       Ch. 10 pg. 378-388
            Body composition, health and obesity                 pg. 388-395

            Project Part II and III due – Thurs., May 4

15          Weight maintenance, dieting                   Ch. 11 pg. 395-401
                                                                 pg. 413-424

16    FINAL EXAMS NFSC 303 – Thurs., May 18 @ 10:00
FITNESS ACTIVITY ASSIGNMENT
To earn these points ( 50 ) you participate in one of the following two options ( A or B ):

OPTION A: FITNESS TESTING


You must complete all of the fitness tests described in your supplemental reader in the presence of a qualified person and
submit the paper work with parts II and III of your Diet and Exercise Project.

Cardiovascular test –
         This will be done during class time the fourth week of class. We will meet in the classroom and walk over to the track.
Dress in workout clothes, running/walking shoes and bring a bottle of water. There are two tests to choose from. One is
walking only and the other is either a walk/run combination or running only. A description of the tests is in your supplemental
reader, please read the descriptions beforehand. It is also suggested that you practice the test on your own time so you have an
idea about how fast you should be running or walking since the tests should be performed at the top of your aerobic zone in
order to be as accurate as possible. I will discuss this test in class the week before. ONLY PEOPLE CHOOSING THIS
OPTION NEED TO DO THIS TEST.

Muscular strength, muscular endurance and flexibility tests (there are 5 different tests) –
         A description of these are in your supplemental reader. These can be done at a health club by a fitness employee
along with body fat testing and blood pressure testing. If they are done at The Body Shop, you will be assisted by a trainer so
you must make an appointment ahead of time.
                Prices:
                          Body fat only 5$
                          Body fat and blood pressure 7$
                          Body fat, blood pressure and fitness testing 10$

                 Location and phone number:
                         Contact: Dave
                         The Body Shop
                         1407 W. 5th ST.
                         894-2639

         You may also do these tests with a qualified trainer at your own gym, other gym or by the Kinesiology Department.
There is usually a small fee. You must include verification with your project, a business card, and a signature will be required
on form 8 of the diet and exercise project. I know many of the fitness trainers in town if I feel the need to verify. Make sure
you bring your reader with you to your appointment so the trainer can familiarize him/herself with the procedures.
**********************************************************************************************************

OPTION B: BIDWELL CLASSIC ½ MARATHON AND 3 MILE RUN, BIDWELL PARK, 1MILE.

You may either participate by running (either race) or by volunteering your time to help put the race on. Volunteers should
plan on spending about 2 hours of their time helping. If you want to volunteer:

        DATE: SATURDAY, MARCH 4th (AM)
        WHAT IS IT: ½ marathon road race, 3 mile road race
        WHO TO CONTACT TO VOLUNTEER: Alyson Freeman, race director Chico Running Club
                                              Phone: 879-9000 or walk in to Fleet Feet Sports
                                                                               222 W. 3rd ST.
                                                              or
                                             Melissa Stearns, race director Chico Running Club
                                             Phone:
If you want to run:

       HOW TO REGISTER AS A PARTICIPANT:
            Registration forms are available at Fleet Feet Sports, I will also bring some to class with me. The cost to
              participate is $20.00.
            If you register late, after pre-registration, you must put a note on the registration form that you are my
              student or you will have to pay more.
            I am the volunteer director at the race, you must check out with me after you run to get credit.
************************************************************************************************************
BODY FAT AND BLOOD PRESSURE TESTING
(REQUIRED FOR EVERYONE)

WHERE TO GET THIS DONE:

      1.   You may get your both tested as described above at The Body Shop.
      2.   You may get both tests done on campus through the Nutrition and Food Sciences Club. Dates and times TBA,
           they will be announced in class. Prices are usually as follows:
      3.
                       Caliper Test 3$
                       BIA Test 5$
                       Both 7$
                       Blood Pressure included with body fat testing above.

      4.   Most gyms will do both testing for a fee. The fees vary, usually anywhere from $10-20 you need to call
           around and ask.

*YOU NEED TO INCLUDE VERIFICATION OF TESTING ON FORM 8 OF YOUR DIET AND EXERCISE PROJECT.*

				
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