Murray State University
Dietetics/Food Service Systems Management Program
Spring 2000
FCS 233—3 credit hours

I. Title: Nutrition Throughout the Life Cycle

II. Instructors:       Mrs. Kathy Timmons, 762-3388
                                Dr. Jeff Frame, 762-6958

III. Catalog Description:

Identification of the nutritional needs and problems of individuals as they relate to physiological
functions of the body at various stages of the life cycle. Specific health problems that require
dietary intervention will be examined. IV. Purpose: This course is designed to provide students with the knowledge of nutritional recommendations,
problems, and concerns of humans across the life span. The course will help students to understand
methods of nutrition assessment which are used to determine nutrition status of persons in different
stages of the life cycle. V. Course Objectives:

The student will:

A. understand physiological, biochemical, and sociological factors that affect nutrient requirements
     and recommendations during the life cycle.

B. be able to identify the nutritional needs of pregnant and lactating women.

C. be knowledgeable of the nutritional needs of infants, children, adolescents, adults, and the elderly.

D. know methods of nutrition assessment and understand how these are used to evaluate nutrition status.

E. understand particular nutrition concerns and problems that affect individuals at different stages of the life cycle.

 This course will help to meet the following foundation knowledge and skills for didactic component of entry-level dietitian education programs.

Basic knowledge of:
F.1.2 Evolving methods of assessing health status.

Working knowledge of:
B.2.5 Nutrient metabolism
B.2.6 Pathophysiology related to nutrition care
B.2.7 Fluid and electrolyte requirements
B.2.8 Pharmacology: Nutrient-nutrient and drug-nutrient interactions.
E.2.1 Socio-cultural and ethnic food consumption issues and trends for various consumers.
F.2.1 Influence of age, growth, and normal development on nutrition requirements.
F.2.2 Nutrition and metabolism.
F.2.3 Assessment and treatment of nutritional health risks.
F.2.7 Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior.

Demonstrated ability to:
B.3.2 Interpret laboratory parameters relating to nutrition.
F.3.3 Collect pertinent information for comprehensive nutrition assessments.
F.3.4 Determine nutrient requirements across the lifespan.

VI. Course Outline:

A. Review of basic nutrition concepts
B. Nutrition Assessment methods
C. Nutrition during pregnancy and lactation
D. Nutrition during infancy
E. Nutrition during childhood
F. Nutrition during adolescence
G. Nutrition during middle adulthood
H. Nutrition and the aging adult

VII. Instructional Activities:

Students are expected to keep up with reading assignments in the textbook to be
prepared for class lecture and discussion.

Students will work in groups as assigned to develop answers to cases and problems
presented by the instructor.

Students will interview a person to collect information for a diet history component of a
nutrition assessment and will collect anthropometric data on themselves.

Students will complete case studies related to various conditions and life cycle stages.

VIII. Field and Clinical Experiences: None

IX. Resources:

Textbook, videos, and other audiovisual materials, case studies, web sites, and assigned
readings from periodical literature will be used.

X. Grading Procedures:

        A.      Four one-hour exams (100 pts. Each) and one two-hour exam (125 pts.) will be
                  given during the semester. Assigned case studies and activities will count 10-25
                  points each. Assignments are expected the day indicated. Late assignments will
                  be graded 5 points lower for each day late past the due date. Grade will be calculated
                  by points earned divided by points possible.

        B.      Grading Scale:

                  90-100% = A; 80-89% = B; 70-79% = C; 60-69 % = D; 0-59% = E

XI. Attendance Policy:

Students are responsible for all materials and assignments given in class. Students may
expect a lowering of grade if there are excessive absences or tardiness. An excess of
three absences indicates a lack of interest and concern from the student. The student
is responsible for discussing the reason for absence or tardiness in class attendance with
the instructor. Make-up exams will be given only for university excused absences or
other unavoidable absences as approved by the instructor and at a time to be determined
by the instructor. XII. Academic Policy: Dishonesty will result in an "E" for the course. Any plagiarism will result in a grade of zero 
and could result in failure of the course. The Dietetics/Food Service Systems Management
Program policy is available in the department office. XIII. Text and References: Worthington-Roberts and Williams. (2000). Nutrition Throughout the Life Cycle. (4th ed.)
McGraw Hill. XIV. Prerequisites: FCS 230 NOTE: The instructor reserves the right to change the format of this course as
circumstances of the course demand.