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BIO 104 INTRODUCTION TO HUMAN NUTRITION UNIVERSITY OF MAINE AT AUGUSTA UNIVERSITY COLLEGE OF BANGOR SPRING SEMESTER 2009 http://www.courses.maine.edu/ TEXT: CONTEMPORARY NUTRITION: Issues and Insights by Gordon M. Wardlaw, Updated Sixth Edition, McGraw Hill, Pub. 2006 http://highered.mcgraw- hill.com/sites/0072501855/student_view0/index.html INSTRUCTOR: Associate Professor SANDRA S.HAGGARD HAGGARD@MAINE.EDU online office hours: TW 9-NOON or by appointment or email. WEEK Topic Text 1/12 What and why you eat ch. 1 1/20 Nutrition tools and standards ch. 2 1/26 The digestive system ch. 3 2/2 Carbohydrates ch. 4 2/9 Lipids: fats, oils, sterols ch. 5 2/16 WINTER RECESS 2/23 Lipids continued 3/2 Proteins and amino acids ch. 6 3/9 Alcohol and nutrition ch. 7 3/16 Vitamins: fat & water soluble ch. 8 3/23 SPRING RECESS 3/30 Water & minerals ch. 9 4/6 Energy balance & healthy bodies ch. 10 4/13 Nutrients and activity ch. 11 4/20 Eating disorders ch. 12 4/27 Food safety & technology ch. 16 5/4 Diet analysis due Tuesday MAY 5. FINAL EXAM WEEK ---ALL PAPERS AND ASSIGNMENTS DUE COURSE OBJECTIVES AND METHODS: The main objectives of this course are to learn and apply the biological and chemical principles of human nutrition. We begin by examining the tools of nutrition, and the biology of the human digestive system. We will explore details of the six classes of nutrients, and then tie this knowledge together by investigating energy balance, sports and life cycle nutrition, diet and health, and a personal diet analysis. The focus will be on defining individual nutrients, learning their roles, food sources, why we need them, and what happens when we get too little or too much of each nutrient. Diet is a very personal issue and I will NEVER require a student to disclose what she/he eats to me or classmates. This is a writing intensive, totally web-based course. Each weekly lesson will involve writing and research assignments as part of the educational process, and as evaluation tools for student progress and grading. It is crucial that each assignment be done on time so that we can create an online community of learners. Late assignments will be subject to grade reduction. Sandra Haggard will have on-line office hours from 9 to noon Tuesdays and Wednesdays during this course. GRADING: Each of the weekly lessons listed above will have an assignment worth 10 points. The assignments will vary depending on the context of the lesson. It is VERY important that students read classmates posts, and post replies and questions. This is part of your grade, and an important part of online learning. In addition, students will do a diet analysis (format published separately) worth 50 points. The final grade earned will be based on the standard percentage of points earned/points possible; 90-100=A, etc, with plus/minus grades for the borderline cases. PLEASE SEE PAGES 20-42 OF THE UMA STUDENT HANDBOOK FOR A STATEMENT OF THE UNIVERSITY OF MAINE SYSTEM CONDUCT CODE. Plagiarism and cheating in this class will be dealt with according to these policies and procedures. We will assume all work is original unless it is referenced, so please be careful to attribute sources for your information. Any student needing accommodations for disabilities of any kind please contact the instructor or UMA for assistance.
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