HMD 211 Human Nutrition: Course Syllabus and Study Guide Overview

Course Overview

Introduction to HMD 211: Human Nutrition

HMD 211 is a foundational course in human nutrition offered by the Department of Applied Human Sciences at Western Kentucky University. The course provides an in-depth study of essential nutrients, their roles in metabolism, food sources, and their relationship to health and disease. It is designed for students with a basic understanding of chemistry, anatomy, and physiology, and fulfills the Systems category of the Colonnade Connections requirements.

• Credit Hours: 3

• Delivery: Online via Blackboard

• Instructor: Dr. Heather Payne-Emerson, PhD, RD

Course Objectives

Learning Outcomes

By the end of this course, students will be able to:

• Critically assess nutrition information in the media and evaluate food choices for nutrient and calorie content.

• Discuss the role of nutrition and lifestyle in disease prevention, including the effects of nutrient deficits and toxicities.

• Identify functions, properties, requirements, and food sources of essential nutrients.

• Utilize dietary tools such as the DRI, MyPlate, and Exchange Lists for selecting a nutritionally adequate diet.

• Recognize nutritional needs across different life stages.

• Examine principles and ethics in making nutrition recommendations, emphasizing research and reliable sources.

• Explain the effects of foods and nutrients on the digestive, absorptive, metabolic, reproductive, and excretory systems.

• Identify factors affecting food supply systems such as sustainability, regulation, and food insecurity.

• Evaluate food beliefs and fads based on nutrition principles.

Course Structure and Resources

Textbook and Online Tools

• Textbook: Blake, Nutrition and You, 6th edition (e-textbook provided via Big Red Backpack program).

• Mastering Nutrition: Online platform for assignments, tutorials, quizzes, and study tools.

• Blackboard: Central hub for notes, lectures, quizzes, announcements, and grades.

• Lecture Notes: Partial outlines provided; students complete notes using online lectures.

• Calculator: Required for assignments and exams (non-programmable, not part of a phone).

Grading and Assessment

Grading Scale

• 90-100% = A

• 80-89% = B

• 70-79% = C

• 60-69% = D

• 0-59% = E

Point Distribution

Assignment/Exam	Approximate Points Possible
Exam 1	100
Midterm	100
Exam 3	100
Final Exam	100
Syllabus Quiz	15
Digestion Quiz	20
Mastering Nutrition Assignments	75
Total	510

Assessment Details

• Exams: Four exams (including a comprehensive midterm and final), closed book/note except for a study chart on the final.

• Quizzes: Syllabus and Digestion quizzes, with the latter focusing on digestive anatomy and function.

• Assignments: Weekly assignments via Mastering Nutrition, reinforcing lecture and reading material.

• Late Policy: 25% deduction per day late, up to three days for partial credit.

• Professionalism: Timely completion, respectful communication, and academic honesty are required.

Course Topics and Weekly Schedule

Major Topics Covered

• What Is Nutrition? (Introduction, factors influencing diet, impact on health, overview of nutrients)

• Tools for Healthy Eating (Dietary Guidelines, MyPlate, food labels, dietary reference intakes)

• The Basics of Digestion (Digestive anatomy, function, and secretions)

• Carbohydrates (Classes, sources, metabolism, blood glucose, diabetes, fiber, whole grains, sugar)

• Fats, Oils, and Other Lipids (Classes, functions, fatty acids, triglycerides, sterols, digestion, transport, cardiovascular disease)

• Proteins and Amino Acids (Amino acids, protein synthesis, digestion, absorption, requirements, vegetarianism, malnutrition)

• Weight Management and Energy Balance (Energy balance, estimating needs, body composition, obesity, weight loss, eating disorders)

• Vitamins (Fat-soluble and water-soluble vitamins, functions, sources, deficiencies, toxicities)

• Water and Minerals (Water balance, major and trace minerals, dietary supplements)

• Food Safety and Technology (Foodborne illness, safety practices)

• Consumerism and Sustainability (Sustainability, U.S. food supply, food systems)

• Life Cycle Nutrition (Pregnancy, infancy, toddlers, later years) Additional info: These topics are implied by the course objectives and standard nutrition curriculum, though not detailed in the schedule.

• Hunger at Home and Abroad Additional info: May be covered under sustainability and food systems.

Sample Weekly Schedule

Week	Topics	Readings	Assignments
1	Introduction, factors influencing diet, North American diet, reliable sources	Ch. 1	Syllabus quiz, Intro to Mastering
2	Healthy diet principles, Dietary Guidelines, MyPlate	Ch. 2	Calories in a meal, Eating with Your Hands
3	Dietary reference intakes, food labels, basics of digestion	Ch. 2-3	AMDR calculations, Food labels, Digestion basics
4	Carbohydrates: classes, metabolism, fiber, diabetes	Ch. 4	Carbohydrate digestion, Fiber, Digestion quiz
5	Exam 1, Lipids: classes, functions, digestion	Ch. 5	Chapter 5: Lipids
6	Lipids: transport, CVD; Proteins: amino acids, synthesis, digestion	Ch. 5-6	Protein synthesis, digestion, absorption
7	Protein requirements, vegetarianism, malnutrition	Ch. 6	Protein needs, nitrogen balance
8	Exam 2, Energy balance, body weight, composition	Ch. 10	Energy balance, body weight
9	Obesity, weight loss	Ch. 10	Obesity and weight loss
10	Eating disorders, vitamins A, D, E, K	Ch. 7	Fat-soluble vitamins
11	Exam 3, water-soluble vitamins	Ch. 7	Water-soluble vitamins
12	Vitamin B12, vitamin C, water	Ch. 7-8	Water and minerals
13	Minerals: sodium, potassium, calcium, iron, zinc, etc.	Ch. 8	Minerals part 2
14	Food safety, sustainability	Ch. 12-13	Food safety, sustainability
15	Final exam	-	-

Policies and Student Support

Attendance and Participation

• Regular online participation is required (log in at least twice weekly).

• Unexcused absences from exams result in point deductions; excused absences require documentation.

Academic Honesty

• All work must be completed independently; plagiarism and cheating result in severe penalties.

• Use of artificial intelligence (AI) tools is strictly prohibited and considered academic dishonesty.

Support Services

• The Learning Center (TLC): Free tutoring and study support.

• Counseling and Testing Center: Confidential counseling for personal or mental health issues.

• Student Accessibility Resource Center (SARC): Academic accommodations for students with disabilities.

• Pregnant and Parenting Students: Accommodations available through Title IX office.

Summary Table: Major Nutrition Topics in HMD 211

Topic	Description	Relevant Chapters
What Is Nutrition?	Introduction to nutrition, factors influencing diet, health impact	Ch. 1
Tools for Healthy Eating	Dietary guidelines, MyPlate, food labels, DRI	Ch. 2
The Basics of Digestion	Digestive system anatomy, function, secretions	Ch. 3
Carbohydrates	Types, metabolism, blood glucose, diabetes, fiber	Ch. 4
Fats, Oils, and Other Lipids	Classes, functions, digestion, cardiovascular health	Ch. 5
Proteins and Amino Acids	Amino acids, synthesis, requirements, vegetarianism	Ch. 6
Vitamins	Fat-soluble and water-soluble vitamins, functions, deficiencies	Ch. 7
Water and Minerals	Water balance, major and trace minerals	Ch. 8
Weight Management and Energy Balance	Energy needs, body composition, obesity, eating disorders	Ch. 10
Food Safety and Technology	Foodborne illness, safety practices	Ch. 13
Consumerism and Sustainability	Sustainability, food systems	Ch. 12

Key Definitions

• Nutrition: The science of nutrients and how the body uses them for health and disease prevention.

• Essential Nutrients: Nutrients that must be obtained from the diet because the body cannot synthesize them in sufficient amounts.

• Dietary Reference Intakes (DRI): A set of reference values for nutrient intake to be used for planning and assessing diets.

• MyPlate: A visual guide to help Americans build healthy meals with appropriate proportions of food groups.

• Metabolism: The sum of all chemical reactions in the body that maintain life.

• Macronutrients: Nutrients required in large amounts (carbohydrates, proteins, fats).

• Micronutrients: Nutrients required in small amounts (vitamins, minerals).

Additional Info

• Students are encouraged to read the textbook and complete all online lectures and assignments for optimal understanding.

• Professionalism and academic integrity are emphasized throughout the course.

• Support services are available for academic, personal, and accessibility needs.