IPHY 2420 Introduction to Nutrition
Heather L. Brady, PhD, MS, RDN
About the Course:
Nutrition for Health and Performance (IPHY 2420, Section 582) is an online, term based course that is delivered on Canvas between February 17 and May 1, 2020. This course is 3.0 semester hours.
IPHY 2420 focuses on the basic anatomy, physiology, and chemistry of nutrition. Topics include weight management, the role of diet and lifestyle in disease prevention, specific nutrient deficiencies and toxicities, nutrition standards and guidelines, sports nutrition recommendations, agricultural practices, and food policy issues. IPHY juniors or seniors are excluded from taking this course. Credit not granted for both IPHY 2420 and 3420. IPHY 2420 is approved for arts and sciences core curriculum: natural science.
IPHY 2420 focuses on the basic anatomy, physiology, and chemistry of nutrition. While a basic understanding of these topics is helpful, it is not necessary in order to enroll in the course. Some students are surprised that basic math skills are often utilized in a nutrition course. For example, you will need to calculate your calorie and nutrient (carbohydrate, protein, fat) needs. As such, basic math skills are necessary for several units in this course. It is helpful if you always have your calculator handy. IPHY 2420 is approved for arts and sciences core curriculum: natural science.
By the end of the course you should be able to:
- Collect, calculate, explain, analyze and interpret personal and family history, laboratory values, and diet and physical activity patterns in relation to health and disease.
- Discuss, explain, and justify macronutrient guidelines with relation to health and disease.
- Describe, discuss, and explain functional foods.
- Describe, explain, and justify the healthiest pattern of eating in relation to health outcomes.
- Discuss, explain, and justify the use of hyperpalatables in our food supply and the topic of food addiction.
- Discuss and explain the topic of nutrigenomics and justify how this technology may one day fit into a complete health assessment.
The required text for the course is Wardlaw’s Contemporary Nutrition: A Functional Approach, Anne M. Smith, Angela L. Collene, Colleen K. Spees, 5edition. ISBN 9781260149418. IMPORTANT NOTE: Please be sure to purchase the textbook with the CONNECT package – this will give you access to Nutrition Calc.
Grading (out of n points):
The following Grading Summary Table includes the points for each assignment and total points for the course. Please see “ASSIGNMENT SUMMARY” for details regarding each assignment. The Grading Scale (below Grading Summary) for letter grades that correspond with percentage points
Grading Summary Table:
|My Health Project||225||3 sections (Part A, B, C) x 75 points each|
|Email Introduction to me||25||Send email the first week of class|
|Discussion Assignments||120||30 points x 4 discussions|
|Practice Exam||10||Points added for completing exam|
|Exam 1||100||Taken online in Canvas|
|Exam 2||100||Taken online in Canvas|
|Exam 3||100||Taken online in Canvas|
|Total Possible Points||680|
2.7 Letter Grade and corresponding percentage points
Grades will be assigned as follows:
Letter Grade Percentage Points
A 100 – 93
A- 92.9 – 90
B+ 89.9 – 87
B 86.9 – 83
B- 82.9 – 80
C+ 79.9 – 77
C 76.9 – 73
C- 72.9 – 70
D+ 69.9 – 67
D 66.9 – 63
D- 62.9 – 60
F Below 60