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UC BERKELEY, NUTRITIONAL SCIENCES & TOXICOLOGY

NST10: INTRODUCTION

TO

HUMAN NUTRITION

SUMMER SESSION A 2014


NST 10 is designed to introduce you to the science of nutrition. This course focuses on the relationship
between diet, nutrients and health, and how the human body responds to different diets and food
components including carbohydrate, fat, protein, vitamins, minerals, water, and alcohol. We will discuss
the role of diet in disease and optimal health, based on current knowledge in the field of nutritional
science. The class meets for 6 hours of lecture and 1.5 hours of discussion section per week. Students
will learn via lecture, class discussion, individual assignments, readings, exams, and a diet analysis
project.
LECTURE
Location: 101 Morgan Hall
Monday/Tuesday/Thursday: 9:10-11:00 am

DISCUSSION
Location: 101 Morgan
Wednesday: 9:10- 10:30 am

C O U R S E D A T E S : May 27-July 3
INSTRUCTOR
Mikelle McCoin, MPH, RD
mikellem@berkeley.edu
223 Morgan Hall
Office Hours: Tuesdays, 11:30-12:30pm

GSI
Jinnie Chen
tcchen@berkeley.edu
124 Morgan Hall
Office Hours: Wednesdays, 10:30-11:30am

COURSE OBJECTIVES
By the conclusion of NST10, you will be able to:
Identify the major nutrients (carbohydrate, fat, protein, vitamins, minerals) and their roles in human
nutrition
Determine your personal nutritional requirements and assess the adequacy of your diet
Understand the relationship between diet, nutrients and health
Discuss issues related to community nutrition
Discuss current nutrition trends and determine validity and soundness of various recommendations
TEXT AND MATERIALS
The Science of Nutrition, 3rd edition, Thompson, 2013. Pearson publishing.
Access to bSpace and the USDA SuperTracker, https://www.supertracker.usda.gov
No. 2 pencil
Calculator (bring to every class period)
Students can purchase a hard covered textbook or an e-book, which provides textbook access for a
limited time. Three copies of the textbook are on permanent reserve at the bioscience library.
COURSE GRADE
A Pass will be given for students receiving a 69.95% (C-) and above. Letter grades will be assigned as
follows:
A+ 97.95 - 100%
A 91.95 -97.94%
A- 89.95 - 91.94%
B+ 87.95 - 89.94%
B 81.95 - 87.94%
B- 79.95 - 81.94%
C+ 77.95 - 79.94%
C 71.95 - 77.94%
C- 69.95 - 71.94%
D+ 67.95 -69.94%
D 61.95 - 67.94%
D- 59.95 - 61.94%
F Less than 59.95%

COURSE GRADE COMPONENTS


COMPONENT
2 Exams
1 Final exam
3 Assignments
COURSE GRADE

POINTS
100 points per exam
100 points
20 points per assignment

TOTAL POINTS
200 points (56%)
100 points (28%)
60 points (17%)
360 points

EXAMS & FINAL EXAM


There will be 3 exams but only 2 will count towards your final grade, which allows you to drop your
lowest exam score. Each exam will contain 50 questions and will be worth 100 points each. The total
points for the exams are 200.
One comprehensive final will be given, which will contain 100 questions and is worth 100 points.
There are no makeup/early/late exams, no exceptions. Please plan accordingly. If you have a conflict
with the extra time required for the final please alert the instructor by the end of the first week of
classes.
Material from lecture will be included on the exams. Use lecture notes, text study questions the review
sessions when preparing. The text is useful for clarification and expansion of topics. Topics in the text
that are not mentioned in class will not appear on exams. Sample exam questions are posted on
bSpace.

DSP STUDENTS
If you are a DSP student and need special arrangements for the exams you need to report this to the
Instructor or the GSI by the end of the first week of instruction.

ASSIGNMENTS
There will be 3 assignments, each worth 20 points. Assignments are due at the beginning of class, in
class, on the date indicated on the course calendar. Completed assignments must be turned in on time
otherwise 5 points will be deducted for each class meeting day (Mon-Thurs) they are late. Assignments
dropped off in mailboxes or under office doors will not be accepted.

EXTRA CREDIT
There may be extra-credit given during the semester. If this occurs, it will be given during class and must
be turned-in by the end of the class period. Extra-credit opportunities will not be announced early and
cannot be earned if you are not in class.

CHEATING
There is a zero tolerance policy on cheating. Anyone who is found cheating will have his/her exam or
assignment confiscated and will receive a zero for all exams (past and future). Communication of any
kind between students, wandering eyes and use of unpermitted materials are considered cheating. No
calculators, cell phones or electronic gadgets of any kind may be used during exams.

CO U R S E S C H E D U L E
This is a tentative schedule and is subject to change. You are responsible for staying aware of any
changes made to the schedule by announcements in class or on bSpace.
READING

DUE DATES

WEEK 1
T, May 27

Introduction: Food & Nutrition

Ch 1 & 2

W, May 28
Th, May 29
WEEK 2

Food & Nutrition Guidelines


Digestion, Absorption & Metabolism

Ch 2
Ch 3 &7

M, June 2

Carbohydrates

Ch 4 & 7

T, June 3

Ch 4, 6 & 7

W, June 4

Carbohydrates
Protein, 9:50-11, Guest: Marta Vuckovic
GSI: Review Session

Th, June 5

Exam 1

Assignment 1:
My Plate / Food Label

WEEK 3
M, June 9
T, June 10

Fat
Fat
Heart Disease & Vegetarianism & Mediterranean Diet
GSI: Research
Alcohol
Nutrients involved in Energy Metabolism
Guest: Marta Vuckovic

Ch 5 & 7
Ch 5 &7, &
245-248
Pgs. 23-27
Pgs. 160-169,
280-281, Ch. 8

M, June 16

Healthy Body Weight

Ch. 13

T, June 17

Disordered Eating, Speaker: Toby Morris, RD


Film: Dying to be Thin
GSI: Review Session
Exam 2

Ch. 13.5

Nutrients involved in Bone Health & Blood Health


Nutrients involved in: Fluid and Electrolytes &
Antioxidant Function
GSI: Physical Activity & Supplements

Ch. 11, 12
Ch. 9, 10

W, June 11
Th, June 12

WEEK 4:

W, June 18
Th, June 19

Assignment 2:
Evaluating Nutrition
Resources

WEEK 5
M, June 23
T, June 24
W, June 25
Th, June 26

Community & Global Nutrition


GSI: Review Session 10:10-11

WEEK 6
M, June 30

Exam 3

T, July 1

GSI: Comprehensive Review Session

W, July 2
9:10-11:10
Th, July 3

Final Exam
No class

Pgs. 307-309 &


Ch. 14
Ch. 19

Assignment 3: Fad diets

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