BIO 104spring09

							                        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.