Course Syllabus

Independent Study in Idaho

ISI Website | indepst@uidaho.edu | 208-885-6641

FN 2050 Concepts in Human Nutrition

Sponsoring Institution: University of Idaho

3 Credits

Instructor Information

Course Instructor: Ashlee Eskelsen

Email: eskelsen@uidaho.edu

Phone: (330) 485-6056

Copy the ISI office at indepst@uidaho.edu on all communications.

Hello! My name is Ashlee Eskelsen. I am a Registered Dietitian Nutritionist with a Masters degree in Family and Consumer Sciences from the University of Idaho. I have worked at Washington State University as a sports dietitian, Pullman Regional Hospital, University of Idaho, and University of Montana Western. I also currently teach online at Murray State College in Oklahoma.

We now live in the state of Ohio, just south of Cleveland. I am married with 5 BOYS, ages 2-11! We are a happy, busy house. I am the director of the youth cross country program and a spring soccer coach. I am highly involved with the PTA and a certain city project to increase safe walking routes to school. Running is one of my hobbies. I have competed in almost every distance from the 400 meter relay to a 50K trail race. I am currently training for a fast half marathon.

I am passionate about health and wellbeing. My focus has been on childhood nutrition, where healthy eating habits begin, and sports nutrition. I have worked with athletes who have had eating disorders and disordered eating habits. I have seen eating disorders in close friends. As a registered dietitian, I feel that it is my responsibility to stand up for good eating habits and a positive relationship with food. In this, I try to be an example of healthy habits. I love a colorful plate!

In addition, I am in the process of earning my intuitive eating certification. I like the principles of rejecting diet mentality, honoring hunger and fullness, and joyful movement. You may notice that I refer to these concepts in various locations in this course.

I know that each of you are entering this class with different experiences and goals. I hope that this course will meet and exceed your expectations. As always, what you put into this class will largely determine what you get out of it. Please contact me with any questions. I am most accessible by email but would be happy to talk via phone or Zoom. Let me know how I can best help YOU!

Get ready for a great class!

Course Description

This course covers foundational nutrition science, including macronutrients, vitamins and minerals, digestion, and energy metabolism. Lifecycle nutrition and sports nutrition will also be discussed. Special considerations for weight management, disordered eating, and eating disorders will be explored.

Course Learning Outcomes

Understand the role of carbohydrates, protein, and fat in the body.
Be familiar with nutritional terminology, including the DRIs.
Recognize signs of nutritional deficiency and toxicity.
Explain how nutrient needs change during the life cycle.
Identify factors impacting weight management.
Understand the impact of disease states on nutritional status and requirements.
Define various eating disorders and recognize signs and symptoms.
Consider ways to prevent eating disorders and promote health.
Summarize consequences of food insecurity and potential solutions for malnutrition.

Required Materials

Nutritional Sciences: from Fundamentals to Food - 4^th edition, by Michelle McGuire & Kathy A Beerman; ISBN: 9780357730539; note- other options are available to buy or rent)

Course Rules and Requirements

As an ISI course, you get to decide your pace to complete the material. There are not any deadlines. The good news is that you will never be penalized for late work. The tough part is you must have self-discipline and complete the work without external deadlines. An appropriate goal would be to complete 1-2 modules and corresponding assignments/quizzes per week. No more than 2 assignments and an exam can be completed in a one week period. In other words, this course cannot be completed in less than five weeks. Preferably, you complete a module or two a week and finish in 7-10 weeks at a comfortable pace. We want you to learn the material and have time to synthesize information. ISI values quality education and wants the online structure to be similar to on-campus courses.

Assignment Guidelines

There are 10 modules in this course.
Each module has an assignment specific to the content material.
Assignments will be worth 250 pts in this course (50% of total grade).
They will test your understanding of the material and provide opportunities for application.

Exam Guidelines

There will be two exams in this course.
The first exam will cover chapter 1-7, the second exam will cover chapter 8-14.
These should be completed individually with only the book and course materials as reference.
They will mainly be multiple choice and true/false.
Exams comprise 50% of final grade.

Grade Information

Final Grade Breakdown

Assignments = 250 pts = 50%
Exams = 250 pts = 50%
500 total points possible

Grading Scale
Points	Percent	Grade
450-500	90-100%	A
400-449	80-89%	B
350-399	70-79%	C
300-349	60-69%	D
299 or less	Below 60%	F

Module Outline

Module 1 – The Science of Nutrition & Dietary Planning – Reading: Chapter 1 & 2 – Assignments: Food Record and Introduction
Module 2 – The Gastrointestinal Tract & Metabolism – Readings: Chapter 3 - Assignment: Digestion Worksheet
Module 3 – Carbohydrates – Readings: Chapter 4 – Assignment: Carbohydrates Questions
Module 4 – Protein – Readings: Chapter 5 – Assignment: Protein Analysis
Module 5 – Lipids – Readings: Chapter 6 & 7 – Assignment: Lipid Exploration – Exam 1 (Chapter 1-7)
Module 6 – Energy Balance & Eating Disorders – Readings: Chapter 8 – Assignment: Eating Disorder: ID & Prevention
Module 7 – Sports Nutrition – Readings: Chapter 9 – Assignment: Interview an Athlete
Module 8 – Vitamins – Readings: Chapter 10 & 11 – Assignment: Vitamin Analysis
Module 9 – Minerals and Hydration – Readings: Chapter 12 & 13 – Assignment: Worksheet
Module 10 – Lifecycle Nutrition – Readings: Chapter 14 – Assignment: Case Studies – Exam 2 (Chapter 8-14)

Course Policies

Expectations

Written work should be original, typed, and professional in appearance. This includes using adequate margins and spacing, as well as correct grammar, spelling, and referencing.
The use of AI generative text tools is not allowed for completing course work.
Reference your material when using internet or text sources or when quoting the textbook.
Quizzes should be completed individually, with only the book and notes as reference.
Academic honesty is expected. Plagiarism, falsification, and cheating are prohibited. Violations will receive point deductions and be reported when necessary.

Vandal Food Pantry

If you live in the Moscow, ID area, the Vandal Food Pantry. is a free resource stocked weekly with food, grocery bags, and various hygiene items. Its eight locations across campus are accessible during building hours and open to all. Please take what you need. If you live elsewhere, use a search engine to find community food resources near you. No one should go to bed hungry.

Other Help and Resources

Refer to the ISI Policies for the most current policies and procedures, including information on setting up accounts, student confidentiality, exams, transcripts, course exchanges, refunds, academic integrity, library resources, disability support and other services.