COURSE SYLLABUS

HLTH 640
PRINCIPLES OF NUTRITION
COURSE DESCRIPTION
This course reviews the basic principles of nutrition, the metabolism of proteins, fats, macro and
micro nutrients and the role food choices play in health promotion and disease prevention.
RATIONALE
This course investigates foundational concepts in nutrition providing a basis for subsequent
nutrition classes in the MPH Program. MPH graduates need to understand the role of food in
culture, food metabolism within the body, and how to alleviate diet-related health problems
among diverse populations. This information will provide a solid base for those entering careers
in federal and private food assistance programs and nutrition advocacy organizations. Emphasis
is added with references to Biblical teaching regarding body and health stewardship.
I.

PREREQUISITES
None

II.

REQUIRED RESOURCE PURCHASE

Blake, J.S., Munoz, K.D. & Volpe, S. (2010). Nutrition: From science to you. Includes
MyNutrition Lab Media Package. San Francisco, CA: Pearson Education. ISBN:
1256455202.
Disclaimer: The above resource provides information consistent with the latest research
regarding the subject area. Liberty University does not necessarily endorse specific
personal, religious, philosophical, or political positions found in this resource.

III.

RECOMMENDED RESOURCES
All citations must be consistent with AMA (American Medical Association).
Iverson C, Christiansen S, Flanagin A, et al. AMA Manual of Style: A Guide for Authors
and Editors. 10th ed. New York, NY: Oxford University Press; 2007.
Bible Gateway. Retrieve from http://www.biblegateway.com/
Byrd, S. (2009, September/October). Eat, pray, grow: God used something unusual to get
my attention about my soul: food. Todays Christian Woman. 34-36. Retrieve from
General OneFile via Gale.
Hawks, S. R., Goudy, M.B., & Gast, J. A. (2003). Emotional eating and spiritual wellbeing: A possible connection? American Journal of Health Education, 34(1). 3033. Retrieve from Academic OneFile.

HLTH 640 Syllabus

Jung, S. (2010). Consumption, contrition and community. Dialog: A Journal of Theology,

49(4). 284-290. Retreive from Wiley-Blackwell Full Collection.
Mathewson, L.R. (2007). Lord, what shall I eat? How much should I weigh? Sojourners
Magazine, 36(7). 32-37. Retreive from Open J-Gate.
IV.

V.

ADDITIONAL MATERIALS FOR LEARNING

A.

Computer with basic audio/video output equipment

B.

Internet access (broadband recommended)

C.

Microsoft Word
(Microsoft Office is available at a special discount to Liberty University students.)

MEASURABLE LEARNING OUTCOMES

Upon successful completion of this course, the student will be able to:

VI.

A.

Explain the principles of digestion, absorption and metabolism of macronutrients

B.

Design nutrient-dense meals that follow dietary recommendations

C.

Apply various nutritional assessments to food records

D.

Assess the quality of an individuals diet using various assessment methods

E.

Compare health and disease disparities between the American population and
people in other countries

F.

Contrast the dietary needs of special populations

G.

Contrast the worlds perspective of food and drink with Gods Word

COURSE REQUIREMENTS AND ASSIGNMENTS

A.

Textbook readings and lecture presentations/notes

B.

Course Requirements Checklist

As the first activity in this course, please read the syllabus and Student
Expectations. After reading the syllabus and Student Expectations, the student
will then complete the related checklist found in Module/Week 1.

C.

Discussion Board forums (2)

The student will complete two Discussion Board forums. Each discussion will
consist of a thread of 400-500 words and one reply consisting of 200-300 words
each. The instructor is looking for substantial, thoughtful, and critical discussions.
Threads must be submitted by 11:59 p.m. (ET) on Sunday of Modules/Weeks 4 & 7.
Reply for Module/Weeks 5 must be submitted by 11:59 p.m. (ET) on Sunday. For
Module/Week 8, reply must be submitted by 11:59 p.m. (ET) on Friday.

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HLTH 640 Syllabus

D.

Personal Reflection Papers (2)

Personal Reflection Paper: The student will write a 1-2 page personal reflection in
order to identify the cultural, environmental and social elements that have
influenced healthy and unhealthy eating habits. The Personal Refelection Paper is
due by 11:59 p.m. (ET) on Sunday of Module/Week 1.
Reflection on Culture Paper: The student will also write a 2-3 page Reflection on
Culture Paper that will include a significant application of scripture to the cultural
view of food. The Reflection on Culture Paper is due by 11:59 p.m. (ET) on
Sunday of Module/Week 7.

E.

Use of Mydietanalysis to generate My Food List Report and Actual Intake vs

Recommended Intake Report
The student will record food consumed for 5-7 consecutive days and enter this
data into Mydietanalysis computer program. This assignment serves as the
foundation for the Food Record Analyses that will be completed throughout the
remainder of the course. Students should begin recording their food by
Wednesday of Module/Week 1 and should complete the recording and enter the
food into my Mydietanalysis no later than Sunday of Module/Week 2. TheMy
Food List Report and Actual Intake vs Recommended Intake Report are due
by 11:59 p.m. (ET) on Sunday of Module/Week 2.

F.

Food Record Analyses (4)

The student will analyze their carbohydrate, fat, protein, vitamins and mineral
intake. The reports will be generated in Mydietanalysis based on the My Food
List Report entered in Modules/Weeks 1 & 2. The student will compare their
actual intake to their recommended intake. They will analyze the adequacy,
deficiencies and health benefits of their food intaket. The Carbohydrate, Protein
and Fat Analysis should not exceed 1 pages of text. The Vitamin and Mineral
Reports should not exceed 2 pages in length, double spaced.

The Carbohydrate Analysis is due by 11:59 p.m. (ET) on Sunday of

Module/Week 2.

The Fat and Protein Analysis is due by 11:59 p.m. (ET) on Sunday of
Module/Week 3.

The Vitamin Analysis is due by 11:59 p.m. (ET) on Sunday of

Module/Week 5.

The Mineral Analysis is due by 11:59 p.m. (ET) on Sunday of

Module/Week 6.

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HLTH 640 Syllabus

G.

PowerPoint Presentation (3 parts)

The PowerPoint Presentation is split into 3 manageable parts:

VII.

In Part 1, the student will choose a presentation topic, select a minimum of

5 scholarly, peer-reviewed journals, and develop an outline and reference
page in preparation for the PowerPoint Presentation. Part 1 is due by
11:59 p.m. (ET) on Sunday of Module/Week 4.
In Part 2, the student will create 15-20 slides for the PowerPoint
Presentation. Part 2 is due by 11:59 p.m. (ET) of Module/Week 6.
In Part 3, the student will write a narration in the notes section for each
slide. Part 3 is due by 11:59 p.m. (ET) of Module/Week 8.

COURSE GRADING AND POLICIES

A.

Points

B.

Course Requirements Checklist

Class Introductions
Discussion Board forums (2 at 75 pts ea)
Personal Reflection Papers (2 at 75 pts ea)
Meal Summary Report
Nutrient Report
Food Record Analyses (4 at 30 pts ea)
Quizzes (4 at 75 pts ea)
PowerPoint Presentation (2 at 100 pts ea; 1 at 50 pts)
Total
Scale

10
0
150
150
15
15
120
300
250
1010

A = 9401010 A- = 920939 B+ = 900919 B = 860899 B- = 840859

C+ = 820839 C = 780819 C- = 760779 D+ = 740759 D = 700739
D- = 680699 F = 679 and below
C.

All written assignments are due on the designated day. No late work will be
accepted. Extenuating circumstances (death in the family, personal hospitalization)
will receive consideration. Last-minute computer failure is not an extenuating
circumstance. Proper planning is expected.

D.

Disability Assistance
Students with a documented disability may contact Liberty University Onlines
Office of Disability Academic Support (ODAS) at LUOODAS@liberty.edu to
make arrangements for academic accommodations. Further information can be
found at www.liberty.edu/disabilitysupport.

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