Ann Kircher, B.A., Zoology, Washington University; M.A., Zoology, Duke University; M.A., Nutrition, Columbia University. (Incomplete)
Biology 1-A, 1-B. General Biology
Biology 2. Human Anatomy
Biology 10, 11. Introductory Biology
Biology 31. Human Nutrition
My Courses: Syllabi & Materials
Human Nutrition, Biology 31
College of Alameda
Spring Semester, 2009
Instructor: Ann Kircher
Phone 510 748-2378
Course Description: Human Nutrition is a course in wellness nutrition. The goal of the course is to help students learn how to eat so that they will live long, healthy lives. A few disease processes that have nutritional risk factors will be discussed; however, the emphasis will be on prevention rather than treatment and management of diseases. Initially, we will discuss the scientific method and how the current knowledge concerning nutrition has been obtained. Then the classes of nutrients-carbohydrate, lipid, protein, vitamins, and minerals- will be described. Following this, we will discuss many controversies surrounding these groups of nutrients. At the end of the semester energy issues will be discussed: How many Calories does a person need? How do these needs change throughout a lifetime? What happens when a person gets too many Calories, or too few? Throughout the course, students will be encouraged to question the sources of nutritional information that they receive, and will learn about these sources: scientific research, the media, governmental agencies, private sector, and educators.
Class Meetings: Class will meet from 10a.m.-11:50 a.m., Tuesday and Thursday. Attendance is required in class. You must be present at the beginning and the end of class to receive credit for being present. At the end of the semester 10% of the possible points will be awarded for full attendance. The instructor may drop a student if he or she misses more than 3 class meetings.
Cell Phones: Students must turn cell phones to silent mode before entering the classroom. Cell phones may not be answered or used in the classroom.
Class Requirements: There will be four exams. The exams will be in a short answer and essay format. The exams will be open-book. In addition, a number of assignments will be handed in. These will revolve primarily around a three-day eating record, which will be kept by each student. This record is analyzed for each of the nutrients as it is discussed. Papers are due at 10:05 a.m. on the day assigned. Late papers will not be accepted, but early papers will be.
Make up Exam Policy: Only one exam can be made up per semester. Make up exams will be given on Thursday of the week following the exam, at noon.
Grades: All exams and assignments are worth a certain number of points. Approximate points are as follows:
Self Study Analyses 100
Other Assignments 70
630 approximate total
Grades are assigned at the end of the semester on a basis of total points earned. Points earned are converted into a percentage of points available. Percentages translate to letter grades as follows:
A = 100-87%
B = 86-76%
D = 59-46%
F = 45% and lower
It is recommended that you keep all your assignments and exams until the end of the semester, and that you keep a cumulative total of all the points you have earned. That way, you can compute what your grade is at any time.
Cheating: Anyone caught cheating will receive an �F� for the semester.
Sizer and Whitney. Nutrition, Concepts and Controversies. 11th edition.
2008. West Publishing.
DATE LECTURE TOPIC READING
1-15 Introduction to the Course appendices
1-20 Nutrients Chapters 1, 11
1-22 History of Eating, Chicken video Chapter 2
1-27 US Food Legislation
1-29 Additives and Food Labels Chapter 12
Irradiation and Biotechnology
2-3 Pesticides : Fields of Fear
2-5 Research Methods
RDA�s and Other Recommendations
2-10 Exam I
2-12 Digestive Anatomy and Physiology Chapter 3
2-17 Digestive Anatomy and Physiology
2-19 Carbohydrates Chapter 4
2-24 No Class: Staff Development Day
2-26 Fiber, Sugar
3-3 Lipids Chapter 5
3-5 Portrait of a Killer
3-10 Atherosclerosis pp. 406-417
3-12 Protein Chapter 6
3-19 Vegetarianism : Diet for a New America
3-24 Exam II
3-26 Helper Nutrients: Deficiency/Toxicity Chapter 7
4-7 Minerals Chapter 8
4-14, 4-16 No Class. Spring Break
4-21 Exam III
4-23 Manger/Comer Meeting in Class
4-28 Manger/Comer Presentation; We feed each other
4-30 Energy Usage, Weight Gain and Loss Chapters 9, 10
5-2 Weight Gain and Loss
5-4 Fat Chance in a Thin World
5-12 Hunger in America Chapter 15,
5-14 Discussion of Hunger
5-19 No Class. Malcom X Day
5-21 Catch Up
5-28 FINAL EXAM 10-12 a.m.
Note: No late papers will be accepted, for any reason. Papers are due at 10:00 a.m. Early papers will be accepted.
DATE ASSIGNMENT REFERENCE
1-15 Email the following information to email@example.com
Subject: Human Nutrition. Day Section
Your email address
1-27 Interview for a History of Eating Activity 1
1-29 Food Label Exercise Activity 2
(Begin Recording What you eat) Self Study A
2-3 Letter to Food Manufacturer
2-5 Farmers� Market Exercise Activity 3
2-10 Exam I
2-12 Hand in computer print out of 3 day Intake.
3-19 Carbohydrate Analysis Self Study B
Lipid Analysis Self Study C
Protein Analysis Self Study D
Heart Health Quiz Self Study E
3-24 Exam II
4-9 Vitamin Analysis Self Study F
Mineral Analysis Self Study G
4-21 Exam III
4-28 In Class Group Presentation
4-30 Energy Output Analysis Self Study H
Eating Attitudes Test Self Study I
5-12 Soup Kitchen Assignment Activity 4
5-28 Exam IV 10-12
Number of semesters at the College of Alameda:
Number of semesters at other colleges:
College Degree, if any:
Area of Particular Interest in Nutrition:
In the space provided below, write the reason you are taking Human
Nutrition. Use five sentences, no more and no less, in your answer.
List the most recent food you have eaten. Tell when you ate it, and why you ate that specific food. Are you hungry now?
This sheet can be used to hand in one (ONE) assignment late.