San Jose State University

Department of Nutrition & Food Science

Toni Bloom, M.S., R.D., C.D.E., Nutrition Office: CCB 200, Voice mail: (650) 692-5595

E-mail: Tferrang@aol.com ; Office hours: M 4:30 to 5:30pm and by appointment

Department of Human Performance

Carol Christensen, PhD., Office: MH431, 924-2900 E-mail: carollc@email.sjsu.edu

Office hours: M 4:00 to 5:00 pm and by appointment

NuFS/HuP 163 - PHYSICAL FITNESS AND NUTRITION

(Sections 7/8) Spring 2001

COURSE DESCRIPTION

Use of scientific principles, scientific investigation, and current technological advances to assess the relationship between diet, physical fitness and disease. Examine scientific literature to evaluate the effects of nutritional intervention on exercise performance. Nutrition majors: This course cannot be used to satisfy Advanced GE requirements. (3 units; Lecture, 3 hours)

This course satisfies the Earth & Environment (Area R) category of Advanced General Education. The goals for this category include:

Students will cultivate knowledge of the scientific study of the physical universe or its life forms. Students will understand and appreciate the interrelationship of science and human beings to each other. Within the particular scientific content of the course, a student should be able to:

- demonstrate an understanding of the methods and limits of scientific investigation;

- distinguish science from pseudo-science; and

- apply a scientific approach to answer questions about the earth and environment

PREREQUISITES

  1. Upper division standing
  2. Passing score on Writing Skills Test (WST)
  3. Completion of Core General Education requirements

SPECIFIC OBJECTIVES

Upon successful completion of the course requirements, students will be able to:

  1. Explain how the principles of fitness and nutrition (such as body composition, energy intake and expenditure, and acute and chronic physical changes related to exercise and nutrition) complement each other.
  2. Identify social, cultural, ethnic, and environmental factors that influence food habits and exercise/activity patterns.
  3. Examine the biochemical and physiological effects of exercise and various nutritional practices.
  4. Discuss the physiological relationships of food to health throughout the life span, as well as special fitness and nutrition considerations during various stages of the life cycle, such as childhood, adolescence, and older age.
  5. Describe the different exercise guidelines and nutritional requirements related to gender and diverse populations.
  6. Apply and improve upon the basic skills of reading, writing, mathematics, speaking, critical thinking, and scientific research learned in Core GE courses.
  7. Describe scientific methodology in the fields of nutritional science and exercise science.
  8. Critically evaluate the credibility of current nutrition and exercise information using scientific research.
  9. Critique popular advertisements for a food, food supplement, exercise equipment or exercise program, differentiating between evidence derived from scientific research (based on the student's review of literature) and non-scientific evidence.
  10. Assess the advantages/disadvantages of recent advances in new food formulations and new exercise and fitness testing equipment for the general population.
  11. Deliver oral presentations and written summaries, which explain and expand upon course investigation. See Appendix A for selected topics.
  12. Identify the scientific principles involved in studying pathophysiology in human populations.
  13. Critically evaluate primary research articles and identify the limitations of scientific investigation in human studies involving nutrition and various modes and levels of physical activity.

TEXTBOOKS

[W] Williams, M. H. (1999). Nutrition for health, fitness, and sport (5th ed.). Boston: WCB McGraw-Hill.

[GDO] Greenberg, J., Dintiman, G., & Oakes, B. (1998). Physical fitness and wellness (2nd ed.). Needham Heights, MA: Allyn & Bacon.

GRADED EVALUATION

Assignment Points
Exam 1 50
Exam 2 50
Exam 3 50
Exam 4 50
Research Analysis of Scientific Literature #1 50
Research Analysis of Scientific Literature #2 50
Critical Evaluation of Consumer Product #1 50
Critical Evaluation of Consumer Product #2 50
Oral Presentation 50
TOTAL 450

GRADING: Grading is based on percentage of total points earned as follows:

90 - 100 % = A- to A+

80 - 89 % = B- to B+

70 - 79 % = C- to C+

60 - 69 % = D- to D+

< 60 % = F

NONGRADED EVALUATION: In addition to the graded assignments, students will complete a Summary Paper (accompanying the Oral Presentation), a minimum of 2 quizzes, and in-class video and/or class lesson summaries. These assignments will serve as tools for early assessment and feedback on course content knowledge, writing ability, and critical thinking skills. Completion of all non-graded assignments will be an asset for students who are on the borderline for a course grade.

SUMMARY OF REQUIRED WRITING

Total writing will include a minimum of 3000 words:

In-class writing consists of:

Out-of-class writing consists of (total 12-14 pages):

TEACHING METHODS AND EXPECTATIONS

  1. Exams will include both objective and essay questions. Examination questions will be based on assigned readings, lectures, and class discussions and presentations. Bring a T&E 200 answer sheet, # 2 pencil, and calculator to all exams. Examinations will be given only on the dates scheduled. Make-up exams will be given only in the case of serious illness and emergencies, and requests for make-up exams will be evaluated on an individual basis. The student is responsible for notifying the instructor and making arrangements prior to the exam. The exam must be completed prior to the next class meeting.
  2. Written assignments are due at the beginning of the class session on the due date. Assignments handed in during class or after class, unless otherwise specified, will be considered late. There is a point penalty for each calendar day, or part of a calendar day, that assignments are late. They will not be accepted after 1 week past the due date.
  3. All written assignments (other than those completed in class) must be typed. Sloppiness and lack of legibility will have a negative effect upon grading the assignment. Instructors of general education courses are required to assess students' written work including language, style, and writing proficiency.
  4. Guidelines for the Critical Evaluations of Consumer Products, Research Analyses of Scientific Literature, and the Oral Presentation will be distributed and discussed in class.
  5. Student interactions and discussions are a major part of this course. It is very important that students participate in class discussions. If students miss class, they are responsible for obtaining lecture notes and handouts from another student before seeing the instructor about the content missed.
  6. If an assignment is plagiarized, the student will receive ZERO POINTS for the assignment and additional action may be taken by the instructors. Plagiarism is a serious offense and includes taking credit for work that one didn't do and failing to cite one's sources (i.e., using another's ideas as one's own).
  7. UNIVERSITY DROP POLICY: Dropping a course after the drop deadline is permissible only for serious and compelling reasons. Unsatisfactory performance in course work is not a serious and compelling reason in itself for requesting permission to drop.

PROPOSED COURSE CALENDAR

Abbreviations: W = Williams; GDO = Greenberg, Dintiman, & Oakes

DATE LECTURES AND ASSIGNMENTS READINGS
1/29 Introduction and course overview

National Academy of Sciences & National Research Council

U.S. government nutrient requirements

Review of the Food Guide Pyramid and Dietary Guidelines

The scientific method specific to nutrition and exercise studies

How to evaluate studies; limitations in methodology

Class Activity: Practicing the scientific method in answering

nutrition research questions

W:2 (PP 26-29)

W: Appendix A-1

W: 2 (pp 30-42)

IFIC article handout
2/5 Quackery in nutrition and exercise

Differentiating between science and pseudo-science

Use of ergogenic aids in modifying physique and exercise performance

Review of the Dietary Supplement and Education Act

Understanding and Interpretation of the Food Label

Vegetarianism and Physical Performance

Class Activity: Selection of groups for oral presentation,

Break out session and group selection of topics

W: 1 (pp. 14-19)

W: 1 (pp 13-14)

W: 2 (pp 48-52)

W: 2 (pp 42-47)
2/12 Critically evaluating ergogenic aids

Class Activity: Evaluating ergogenic aids using the scientific method

RESEARCH ANALYSIS OF Scientific Literature #1 due

Carbohydrates (metabolism & biochemistry)

Carbohydrates for exercise

Carbohydrate loading

Quiz

Class Activity: break out sessions to prep for oral presentations

W: 4
2/19 Lipids (dietary fats and cholesterol)

Lipids (metabolism & biochemistry)

Dietary lipids and exercise

Dietary lipids and health implications

STUDENT NUTRITION ORAL PRESENTATION #1: Review of studies

(See Appendix A for selected nutrition topics)

 W: 5
2/26 EXAM I (5:30 to 6:45pm)

Protein (metabolism & biochemistry)

Proteins and exercise

Protein and pathophysiology, nitrogen balance studies

Proteins as ergogenic aids

W: 6
3/5 STUDENT NUTRITION ORAL PRESENTATION #2: Review of studies

(See Appendix A for selected nutrition topics)

Weight control: Physiological, psychological and social aspects

STUDENT NUTRITION ORAL PRESENTATION #3: Review of studies

(See Appendix A for selected nutrition topics)

W: 11 (pp 345-356)

W: 12 (pp 410-413)
3/12 RESEARCH ANALYSIS OF SCIENTIFIC Literature #2 due

The roles of vitamins in pathophysiology

Deficiency and toxicity disorders: Who's at risk?

STUDENT NUTRITION ORAL PRESENTATION #4: Review of studies

(See Appendix A for selected nutrition topics)

The roles of minerals in pathophysiology

Deficiency and toxicity disorders: Who's at risk?

Effects of gender, age, and environment on metabolism; modification

of nutrient requirements

W: 7

W: 8
3/19 “Catch up”, general review of material since Exam I (5:30 to 6:30pm)

EXAM II (6:45 to 8:15pm)

 
Date Class topics and assignments [Physical Fitness Section] Reading Assignment
Apr 2 Fitness components, Principles of exercise prescription

Science in physical activity

 GDO 1,2,4
Apr 9 Energy systems: chemistry and roles in exercise

Behavior change

 GDO 8; W 3, pp

106-126, 149-156, 186-201

GDO 3
Apr 16 QUIZ - ENERGY SYSTEMS

ORAL PRESENTATION FITNESS #1

Cardiorespiratory Systems

Muscular system and resistance training

 GDO 5 [W370-374]

GDO 6

Apr 23 EXAM III

Resistance training

Flexibility

 GDO 6 [W391-410]

GDO 7 [W 362-384]
Apr 30 ORAL PRESENTATION FITNESS #2

PRODUCT EVALUATION 1 DUE

Body weight and exercise

Stress and stress reduction

 GDO 8 [W 362-384]

GDO 9
May 7 ORAL PRESENTATION FITNESS #3

Injuries

Diseases and exercise/nutrition

Environmental concerns (hot and high altitude)

 GDO 12

GDO 13

W 9
May 14 ORAL PRESENTATION FITNESS #4

PRODUCT EVALUATION 2 DUE

Women and exercise

Designing your own program

 GDO 14

GDO 15
May 21 FINAL EXAM (1730 to 1930, any changes will be announced on May 14)  

ADDITIONAL READINGS

Journals (Partial list)
On-Line Resources (Partial list):

APPENDIX A

NUTRITION TOPICS

FITNESS TOPICS