PRINCIPLES OF HUMAN NUTRITION Syllabus
Course Learning Objectives
Upon successfully completing this course, students will be able to:
- List the major macro and micronutrients relevant to human health
- Discuss the scientific rationale for defining nutritional requirements in healthy individuals and populations, with reference to specific conditions such as pregnancy, lactation, and older age
- Present current evidence for the role of key nutrients in the prevention of chronic diseases
- Discuss major nutrition-related diseases in a global context
Course DescriptionProvides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and disease. Topics include dietary sources, intake levels, and biological determinants of nutrient requirements; assessment of nutrient status in individuals and populations; the role of nutrition in growth and health through the life cycle; the rationale for the development of dietary guidelines and of nutrition policies in different countries; and the role of diet on the development of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc.
Additional Faculty Notes:
The course covers three broad areas: 1) the biological determinants and estimation of nutrient needs of individuals and populations, including assessment of adequacy of diets for individuals and groups; 2) overview of selected nutrients: macronutrients (protein, carbohydrates, fat) and selected micronutrients (vitamins A, E, folate, B12, iron, calcium, iodine): dietary sources, physiological functions, deficiency and excess, assessment of adequacy, health effects; 3) Diet and disease: obesity and chronic diseases, protein-energy malnutrition.
Methods of AssessmentStudent evaluation based on a take-home exercise and final exam.
Additional Faculty Notes:
The grades for this course will be based on a mid-term and a final exam. Both exams will occur in class and will consist of multiple choice questions and short (1 page max) essay questions. The mid-term exam will have 15 multiple choice questions (45%) and the final exam will have 15 multiple choice questions and two essays (55%).
There will be a review session prior to the final exam.
PrerequisitesBasic background in biology/medical sciences
Additional Faculty Notes:
Required Course Text:
Essentials of Human Nutrition, 4th Edition, Mann and Truswell (Oxford U Press, 2012). Available at the JHU bookstore, and also online at Amazon.com or similar.
1. Encyclopedia of Human Nutrition, 3rd Edition, L. Allen, A. Prentice, & B. Caballero, Eds. (Academic Press, London, 2013). Available from Welsh Library: http://www.sciencedirect.com/science/referenceworks/9780123848857
2. Modern Nutrition in Health and Disease, 11th Edition, Ross, Caballero, Cousins, & Tucker, Eds. (Lippencott, Williams & Wilkins, Philadelphia, 2012). Accessable from the Welsh Library: http://ovidsp.ovid.com/ovidweb.cgi?T=JS&NEWS=n&CSC=Y&PAGE=booktext&D=books&AN=01720555$&XPATH=/PG(0)
Please see the course Session for a full list of dates and items for this course.
Academic Ethics Code
Students enrolled in the Bloomberg School of Public Health of The Johns Hopkins University assume an obligation to conduct themselves in a manner appropriate to the University's mission as an institution of higher education. A student is obligated to refrain from acts which he or she knows, or under the circumstances has reason to know, impair the academic integrity of the University. Violations of academic integrity include, but are not limited to: cheating; plagiarism; knowingly furnishing false information to any agent of the University for inclusion in the academic record; violation of the rights and welfare of animal or human subjects in research; and misconduct as a member of either School or University committees or recognized groups or organizations.
Welcome to the course! Look forward to meeting all of you and to a lively discussion of this critical aspect of human health
1. Assessing nutritional needs in individuals and populations.
2. Energy: Energy intake, expenditure and energy balance, requirements, assessment and health effects.
3. Carbohydrates, classification and health effects.
4. Dietary protein and amino acids: essential & non-essential amino acids, nitrogen balance.
5. Fats: classification and physiological role, transport, metabolism, and storage.
6. Vitamins A, E, and carotenoids.
7. Calcium, phosphorous and vitamin D.
8. Iron and other hematopoietic nutrients (folate,vitamin B12).
9. Dietary supplements and fortified foods.
10. Iodine deficiency disorders.
12. Dietary guidelines, diet and health.
Contact Information(from old syllabus)
Kerry Schultze, PhD
Larry Cheskin, MD
Keith West, DrPH
Betsy Anderson Steeves
David Cooper, MD
Disability Support ServicesIf you are a student with a documented disability who requires an academic accommodation, please contact Betty H. Addison in the Office of Student Life Services: firstname.lastname@example.org, 410-955-3034, or 2017 E. Monument Street.