Welcome to Class

This course is designed to help you learn about the science of food and nutrition as well as give you an opportunity to improve your nutritional health.

• Course Web Site

Please feel free to explore this Web site. It has all the information you need to be successful in this course. Click on all of the links in the navigation bar above to learn more.

• Assignments and Activities

All assignment and activities in this course can be found by linking through the eClassroom to the Vista system of UMassOnline. A link to the eClassroom can also be found in the navigation menu above.

• Questions?

If you have questions or concerns about this course, please feel free to email your instructor using the Mail function of the the UMassOnline course management system, Blackboard Vista.

• Course Objectives

Outcome Competencies in this course meet standards set by the University of Massachusetts General Education Task Force and the Department of Nutrition.

WHAT Content (Skills /Knowledge/Attitudes) The General Education curriculum engages students in	HOW Achievement-Based Objectives *By the end of this course, you will have*
fundamental questions, ideas, and methods of analysis in the humanities and fine arts, social sciences, mathematics, and natural and physical sciences.	reviewed, questioned, and *discussed* different definitions, theories, and practices of human nutrition. *demonstrated* mastery of the definitions, theories, and practices of human nutrition while completing the Post-Tests for each chapter assigned in this course.
the application of these methods of analysis to real world problems and contexts.	*applied* mathematical calculations related to the field of nutrition while completing several Nutrition Calculation and How To activities. *evaluated* and reflected upon the nutritional quality of your diet using 3-day diet records and an online nutrition analysis program. *analyzed* and reported on problem-solving case studies related to digestion and carbohydrates. investigated food labels from foods that are low in fat and carbohydrate and analyzed their nutritional value.
creative, analytical, quantitative, and critical thinking through inquiry, problem solving, and synthesis.	*evaluated* web-based nutrition information sites for reliability and validity. *evaluated* and reflected upon the nutritional quality of your diet using 3-day diet records and an online nutrition analysis program. *analyzed* and reported on problem-solving case studies related to digestion and carbohydrates. *researched* and reported on current topics related to proteins. investigated and critically evaluated websites that inform or market functional foods.
pluralistic perspective-taking and awareness of the relationship among culture, self, and others.	*described* the factors that affect your food choices and the impact on your well being and discussed and compared your food choices with other's food choices. *discussed* food choice and food shopping related factors that promote sustainable living and have positive impacts on the environment.
understanding and evaluating the consequences of one's choices and the implications of one's actions.	*described* the factors that affect your food choices and the impact on your well being and discussed and compared your food choices with others food choices. *evaluated* and reflected upon the nutritional quality of your diet using 3-day diet records and an online nutrition analysis program. *collaborated* with your peers and creatively described the digestive process. investigated food labels from foods that are low in fat and carbohydrate and analyzed their nutritional value. *investigated, evaluated, and discussed* with your peers the nutritional quality of fast foods. *discussed* with your peers the benefits of and barriers to obtaining healthy levels of physical activity. *discussed* with your peers multiple perspectives on taking nutrition supplements.
opportunities to develop and practice skills of critical thinking, reasoning, and communication including
working with ambiguity and multiple perspectives	*discussed* with your peers the benefits of and barriers to obtaining healthy levels of physical activity. *discussed* with your peers multiple perspectives on taking nutrition supplements. investigated and critically evaluated websites that inform or market functional foods.
communicating persuasively and effectively orally and in writing	*investigated, reported* on, and asked questions of your peers on topics related to carbohydrates and health and current topics related to proteins. *discussed* and asked questions of your peers regarding various topics in nutrition during weekly online asynchronous discussions. *collaborated* with your peers and creatively described the digestive process.
working effectively and collaboratively with diverse groups	*discussed* and asked questions of your peers regarding various topics in nutrition during weekly online asynchronous discussions. *collaborated* with your peers on a nutrition education project.
developing information and technology literacy.	*evaluated* web sites containing nutrition information for reliability and validity. *evaluated* and reflected upon the nutritional quality of your diet using 3-day diet records and an online nutrition analysis program. investigated and critically *evaluated* websites that inform or market functional foods.

This course is divided into 12 units as follows:

Unit 1 Overview of Nutrition
Unit 2 Planning a Healthy Diet
Unit 3 Digestion, Absorption, and Transport of Nutrients
Unit 4 Carbohydrates: Sugars, Starches, and Fiber
Unit 5 Lipids: Too Much of a Good Thing
Unit 6 Protein: Sorting Information from Misinformation
Unit 7 Energy Balance and Activity
Unit 8 Weight Management
Unit 9 Vitamins
Unit 10 Water and Minerals
Unit 11 Life Cycle Nutrition and Diet and Health
Unit 12 Consumer Concerns and the Global Environment

Each of the units covered will address three components: an understanding of the science of nutrition, applications using self-evaluation of nutrient intake and determining appropriate dietary changes, and use of critical thinking.

In each unit, participants will be guided to perform off-line or online activities such as textbook reading, World Wide Web searches, and posting information in discussion groups. Participants are encouraged to work in small teams to complete specific tasks and report back to the larger group through the Internet.

This 3-credit course fulfills the "BS" designation of General Education and therefore focuses on the physiology of nutrient functions and metabolism.