Course credit
2 credit hours
Course description
Descriptive statistics including correlation and curve fitting. Intuitive treatment of probability and inferential statistics, including estimations and hypothesis testing.
Delivery
This course is available in a web-based format, utilizing web pages and WebCT, a computer conferencing program. WebCT requires Internet access and a web browser — no additional software is required. Students may need access to someone who can assist with computer set-up.
This course is available in a print-based format. Mail completed assignments to the GIS Office. We will forward them to the instructor for grading.
Prerequisites
UNI students: no credit for 310:030 if prior credit in 310:032.
Instructor
Hattie Middleton, Professor Emerita
Dr. Hattie M. Middleton is a retired professor from the College of Social and Behavioral Sciences, Department of Design, Textiles, Gerontology & Family Studies. She has taught courses in Basic Nutrition, Nutrition in Disease, Fundamental of Nutrition, Food Product Development, Principles of Food Science and Community Nutrition. Her areas of specialty are Dietetics and Nutrition. Waterloo has been her home and work area since 1962. She was also employed by Covenant Medical Center.
She received her BS in Foods, Nutrition and Institutional Management at Florida A&M University in Tallahassee, Florida and a Dietetic Internship at Freedmen's Hospital in Washington, D.C., and became a Registered Dietitian by the American Dietetic Association and a Licensed Dietitian in the State of Iowa. Later she earned her M.A at the University of Northern Iowa and Ph.D. at Kansas State University in Manhattan, Kansas.
Evaluation
8 assignments, 2 activities, 4 exams
Course overview
Basic Nutrition as the name implies, is a basic course in the study of nutrition. The primary purposes of this course are to help in identifying important food nutrients and their functions. The goals of this course are to emphasize the importance of energy balance and imbalance, nutrition throughout life stages, and food safety techniques and guidelines. Also, the study of nutrition in relation to growth development, and maintenance of the body is emphasized.
Course objectives
Upon completion of this course, the student can achieve the following objectives:
Correctly identify five characteristics of a healthy diet.
List 4 nutrition-related health objectives.
Recognize and evaluate quality nutritional information.
Identify and calculate dietary fat intake.
Compare and contrast functions of nutrients in food.
Recognize solutions to nutritional barriers for effective growth.
Compare and contrast family lifestyles that may affect nutritional choices.
Understand importance of serving sizes in nutrition.
Know foods grouped in the USDA Food Guide.
Correctly identify mechanical and chemical digestive processes that occur in the body.
Know role of fiber-rich foods.
Identity foods with hidden fats.
Know functions of fat in the human body.
Understand functions of Proteins in the body.
Understand how to calculate protein RDA.
Identify classification of vitamins.
Compare differences between water-soluble and fat-soluble vitamins.
Identify food sources of calcium.
Know functions of water.
Understand functions of minerals.
Know the secret to safe and permanent weight loss.
Understand benefits of exercise.
Know first symptom of dehydration.
Know components of fitness.
Understand major risk factors of cardiovascular disease.
Know risk factors for hypertension.
Understand how microbes in food cause illness in the body.
Know importance of food safety in the kitchen.
Understand effects of alcohol on the development of the fetus.
Compare and contrast breast-feeding and bottle feeding.
Understand nutrient needs of young children and teens.
Know nutritional needs of older adults.
Know iron rich foods kids like.
Know U.S. Federal and State Food Programs directed at stopping hunger.
Understand causes and outcomes of hunger.
Course outline
Assignment 1
Activity 1: Evaluate Nutrient Descriptions on Labels
Assignment 2
Exam 1: Chapters 1-4
Assignment 3
Assignment 4
Exam 2: Chapters 5-8
Assignment 5
Activity 2: Control the Calories in a Day's Meals
Assignment 6
Exam 3: Chapters 9-12
Assignment 7
Assignment 8
Exam 4: Chapters 13-15
Written Assignments
Most assignments include several chapters from the required textbook. Students are to complete all chapters in each assignment, however, only submit for grading the following:
Assignment #1 -- Chapter 1
Assignment #2 -- Chapter 4
Assignment #3 -- Chapter 5
Assignment #4 -- Chapter 8
Assignment #5 -- Chapter 10
Assignment #6 -- Chapter 11
Assignment #7 -- Chapter 14
Assignment #8 -- Chapter 15
Activities & exams
The course includes two activities. Each activity is worth 150 points. Both activities are from the DO IT! Workbook for Nutrition: Concepts and controversies.
There are four proctored exams, each worth 100 points and will consist of 100 multiple choice questions. The first exam will be taken after Assignment 2, the second exam after Assignment 4, the third exam will be taken after Assignment 6 and the fourth exam after completion of Assignment 8.
Tips for success
Study at least four hours per week for this class and read each chapter thoroughly.
Know and understand answers to all questions from the learning objectives.
Complete the assignments and activities as scheduled.
Study for exams as scheduled.
Evaluation
The following guidelines will be used to evaluate your achievements for this course.
Evaluation |
Points |
Weighted % |
Exams 4 x 100 |
400 |
40 |
| Written Assignments 8 x 100 | 800 |
40 |
| Activities 2 x 150 | 300 |
20 |
| TOTAL | 1500 |
100 |
Grading scale based on weighted %:
A = 94-100%
A- = 90-93%
B+ = 87-89%
B = 83-86%
B- = 80-82%
C+ = 77-79%
C = 73-76%
C- = 70-72%
D+ = 67-69%
D = 63-66%
D- = 60-62%
F = 59% and below
Textbook(s)
Sizer, F. & Whitney, E. (2006). Nutrition Concepts and Controversies (10th ed.). Thomson Wadsworth, Belmont, CA.
Sizer, F. & Whitney, E. (2006). DO IT! Workbook for Nutrition: Concepts and Controversies (10th ed.). Thomson Wadsworth, Belmont, CA.
Texts are available from the vendor of your choice or
University Book and Supply
1009 West 23rd Street, Cedar Falls, IA 50613
Phone: 319-266-7581 or 800-728-7581
Fax: 319-277-1266
E-mail: bookstore@panthersupply.com
To enroll
ONLINE
GIS enrollment information
IN PERSON
UNI Continuing Education
2637 Hudson Road (corner of 27th St. and Hudson Rd.)
Cedar Falls, IA 50614-0223
Campus map (Look for Building 31)
For more information
Cindy Klodt, Guided Independent Study
UNI Continuing Education
319-273-2123 or 800-772-1746
ContinuingEd@uni.edu