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Department of Food Science and NutritionCollege of Food, Agricultural and Natural Resource Sciences
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FSCN 4612. Human Nutrition
  (3.0 cr; prereq 1112, Chem 1022, Phsl 3051)
  When Offered:
 

Fall semester. See class schedule for dates, times, and locations.

  Instructor:
 

Joanne L. Slavin

  Course Description:
 

Understanding digestion and absorption of nutrients at an advanced level. Research techniques in nutrition including human and epidemiological studies. Health promotion and disease prevention theories.

  Course Format:
  Classroom based.
  Student Performance Objectives:
 
  Course Assignments:
 

Students are responsible for material presented in lecture and handouts distributed in class.  Grades will be based on 3 exams, a paper, 5 in-class assessments worth 10 points each, a book report, and a final exam.

Points will be distributed as follows:

Exams (3 @100 points each) 300 points
Paper (100 points) 100 points
Book report (50 points)    50 points}
In-class assessments (5 @ 10 points)    50 points
Final exam (150 points)    150 points
Total    650 points

Exams

Exams will be objective and must be completed during class.  Make up exams will not be offered.  If you have an illness or family emergency, contact the instructor and an alternative exam will be offered prior to the official exam time.

In-class assessments

There will be 5 in-class assessments during the semester.  They will be given out the last 20 minutes of class and will be completed before the end of class.  These can only be completed if you are in class.

Paper

You will write a 5-page research paper on a human nutrition topic.  Papers should be of normal type size (12), double-spaced, and include 10 scientific references about your topic.  The papers are due December 6 and 5 points will be deducted for every day the paper is late.  Topics must involve human nutrition, have published research relevant to the topic, and be of interest to the student.  Examples of topics are listed in the syllabus. 

Book review

All students will select a classic foods and nutrition book or a popular foods and nutrition book.  Students will finish the book and write a 2-page book review by October 15, 2004.  Examples of book reviews can be found in scientific journals (American Journal of Clinical Nutrition, Journal of the American Dietetic Association) and popular magazines (New York Times, Newsweek).

  Recommended Textbook and Reference Material:
 

Check class schedule for complete textbook listings.

  Course Grading and Exam Format
 

Grades of A – F will be assigned based on the total points earned for the course.  Grades given will be A, A-, B+, B, B-, C+, C, C-, D, and F.  The final curve for the class will be completed after all grades for class are totaled.  If you received 90% of all points, you will get an A, 80% a B, 70% a C, and 60% a D.  The curve will likely be lower than this, but will not be higher.  Incompletes require a written agreement between instructor and student.

  Supplemental Information
 
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