Scientific Foundations of Human Nutrition  (GE Life Science)                      

NFS 1020 Honors (Fall 2013)                                                                                                              

Instructor:                Matt Schmidt, MS, RD

Office:                      GC 203E

Phone:                      865-8070

E-mail Address:

Office Hours:           W 10-10:50, Thursday 11:30-12:50, Thursday 2:30-3:30, F 1:30-3:10 or by appointment



Class Times:             Section H01          MWF      9:00 - 9:50 am           GC 201


Required Text:              1.  Required: Visualizing Nutrition 2nd ed.  By Grosvenor and Smolin, Wiley Publishing, ISBN 1118013809

2.    Required: Assignment Packet by SCHMIDT


Required Supplies:   1.  IClicker

                                  ISBN-10: 142905318


Course Description

      An introduction to the science of nutrition and the relationship of food intake and health. Nutrient requirements and food selection to meet those requirements are discussed. Students evaluate their own food intake and eating behaviors and learn to be informed consumers of food and nutrition information.


Course Objectives and Learning Outcomes

A. Students will learn fundamental nutritional principle as well as gaining factual knowledge, (terminology, classifications, methods, and trends).

B. Students will learn how to apply course material (to improve thinking, diet, and health).


1.   Evaluate the adequacy of a diet to maintain health utilizing nutrient density, the Food Guide Pyramid, the Dietary Guidelines, and the Dietary Reference Intakes (DRI).

2.   Define the nutrients needed to maintain health, deficiency problems, toxicity problems and food sources for each nutrient.

3.   Describe the digestion and metabolism of the energy nutrients.

4.   Differentiate between food facts and fiction based on presentation and source of evidence.

5.   Examine the factors that contribute to energy balance and factors that contribute to proper weight maintenance.

6.   Recognize food quality based on food labeling, nutrition labeling and food safety practices.


Course Requirements

1.   Read and study reading assignments prior to class. This will greatly facilitate class discussion and learning. 

2.   Assignment:   All of your assignments will be described in the assignment packet. Specific instructions for some assignments will also be given in class.  Assignments need to be stapled and placed inside your packet envelope, (make sure your name and section number are on it). I will not take any assignments that are not turned in the original packet. Assignment turned after the due date are considered late and will be penalized, a 50% reduction will be penalized. All late assignments must be turned into me and you must put on the assignment that it was late. Late assignments will not be accepted after Dec 1st 2013.

3.   Do not bring distractions such as small children or cellular phones to class.

4.   Examinations:    All exams will be multiple choice, short answer, essay, and matching.  You will not be allowed to take an exam after the scheduled date unless you make prior arrangements.  You need to let your instructor know at least a week in advance.  If you miss an exam you will not be able to make it up. Bring a calculator to your exams; you may not use your cell phone as a calculator.

5.    There will be regular unannounced quizzes given in class using the iClicker system.  You must a have registered iClicker and be present to earn iClicker points. 

6.    Cheating on iClicker questions is the same as cheating on any other test or assignment (do not “cover” for a friend who isn’t in class).

7.             Consistent talking in class may result in a zero on your clicker points and being asked to leave class. Students warned three times throughout the semester will be asked to leave the class and not return for the rest of the semester. Students dismissed from class will be allowed to take the test in the testing center, turn in assignments, and visit professor during office hours. Please consider the rights of other students.


Grading:        The point schedule for the course is as follows:

4 Exams

100 pts each (lowest exam score may be replaced by the final exam score)

Final Exam

100 pts (Final exam score may also replace exam score)

Dietary Analysis

30 pts


45 pts


70 pts


20 pts

Sugar count

10 pts

Articles (2-3 times)

15 pts each time

CVD Assignments

25 pts

Water Assignment

20 pts

Class Assignment

50-100 pts

Clicker Points

50- 100 pts


865-965 pts


Grading Scale: (This is based on percent)

A  > 93

B   > 83

C   > 73

D  > 63

A- > 90

B-  > 80

C-  > 70

D- > 60

B+ > 87

C+ > 77

D+ > 67

F   < 60

ADA STATEMENT: Students with medical, psychological, learning or other disabilities

desiring academic adjustments, accommodations or auxiliary aids will need to contact the

Southern Utah University Coordinator of Services for Students with Disabilities (SSD), in

Room 206F of the Sharwan Smith Center or phone (435) 865-8022. SSD determines

eligibility for and authorizes the provision of services.


ATTENDANCE AND PARTICIPATION POLICIES: Please come! Attending class has a significantly positive correlation with better grades. In other words, typically students that attend class have better grades. With this in mind attendance is highly recommended.


ACADEMIC INTEGRITY: Academic dishonesty will not be tolerated and will be prosecuted to the fullest extent.  Academic Dishonesty includes but is not limited to cheating, fabrication, plagiarism or facilitating dishonesty.  Responding to academic dishonesty is the responsibility of the instructor of the course in which the dishonesty occurs.  If a student is guilty of academic dishonesty, the consequences may range from admonition or formal reprimand to dismissal from the class and may include a failing grade for the assignment, exam or course.  Other penalties for severe infractions will be dealt with, based on Southern Utah University’s Policies and Procedures - 11.2.  Student’s rights and responsibilities are also detailed in the student handbook.


Emergency Management statement:   In case of emergency, the University's Emergency Notification System (ENS) will be activated. Students are encouraged to maintain updated contact information using the link on the homepage of the mySUU portal.  In addition, students are encouraged to familiarize themselves with the Emergency Response Protocols posted in each classroom. Detailed information about the University's emergency management plan can be found at


Information contained in this syllabus. Other than the grading, late assignments, makeup work, and attendance polices, may be subject to change with advance notice, as deemed appropriate by the instructor.


"HEOA Compliance statement: The sharing of copyrighted material through peer-to-peer (P2P) file sharing, except as provided under U.S. copyright law, is prohibited by law.  Detailed information can be found at


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