COURSE SYLLABUS
Introduction to Nutrition
Biology 111
3 credits
Instructor: Linda Fleming Fall, 2008
Course prerequisites: High School Biology, Biology 110, or permission of instructor
Course location (building/room number): online
Meeting time (days/hours): online
Textbooks and other required readings/computer software/materials/library reserve room:
PLEASE NOTE: It is highly recommended that the required text and Diet Analysis software be purchased at the MxCC bookstore. These items have been bundled together to assure you have the correct materials for the course. In the past, there have been numerous problems with getting the correct Diet Analysis software when purchases have been made elsewhere.
NUTRITION- Concepts and Controversies, eleventh edition by Sizer and Whitney
Diet Analysis Plus 8.0 Online Version
Office Location: online
Office Telephone: 860-343-5888 ext 7251
e-mail: lindafleming@snet.net
There is internal email built into the course. Please use that email whenever possible. Use the above email address only when WebCTVista is not an option (for example if WebCTVista is down and you must contact me).
Scope of course:
Biology 111 deals with the biology and chemistry of nutrients; how they are metabolized and the role they play in the human body. Topics to be discussed include dietary guidelines and trends, food safety, and labeling. A broad overview of carbohydrates, lipids, protein, vitamins, and minerals will be presented. Also included will be a section on weight control.
Course Objectives:
After completing this introductory nutrition course, you will be able to:
· Interpret what the scientific facts tell us about nutrition and health;
· Understand why we eat what we eat;
· Explain the nutrition standards and guidelines;
· Describe the processes of digestion, absorption, and transport;
· Describe the major nutrients, vitamins, and minerals and their roles in the body;
· Understand the concepts of energy balance and weight control;
· Recognize the relationship between physical fitness, health, and nutrition;
· Explain the relationship between diet and health
Evaluation (exams, term papers, projects,etc., and percentages towards final grades):
Grading will be based on a combination of weekly exams, class participation, diet analysis assignments, and a final exam using the following guidelines:
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Weekly Quizzes: |
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40% of final grade |
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Class Participation: |
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30% of final grade |
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Diet Analysis: |
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20% of final grade |
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Final Exam: |
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10% of final grade |
Weekly quizzes will have no time limit. You may use any references you like to answer the questions. The reason I have not set time limits on these quizzes is because I would like you to use the text to help you answer the questions and UNDERSTAND the concept rather than just memorize terms without any understanding. Therefore, I encourage you to look at the quiz BEFORE you even read the chapter to see where you should be paying special attention. You can even print it out so you will have it while you are reading the chapter if that is helpful. Quizzes are based on required reading assignments as well as the “Hints for Understanding the Chapter”. You may enter the quiz as many times as you like until you click on FINISH (just remember to save questions that you do answer). To receive credit, quizzes MUST be completed by the due date for the appropriate session.
Class participation will include at least 2 postings per session on 2 different days (although you are certainly welcome to add more!). Your use of critical thinking skills, conducting research on the discussion board question and/or applying knowledge from your readings will be assessed. In addition, please read the replies of other students and reply to at least one other student posting. You must make at least 2 postings per session on 2 different days in order to receive full credit. One posting should answer my question. The second should be a reply to one of your classmates. You will be graded on how completely you answer the assigned discussion question and by the quality of responses to the other postings. To receive credit for participation, postings MUST be made during the appropriate session. If both postings are made on the same day, you will only receive credit for one. See the guidelines below for discussion protocol and evaluation:
(1) Protocol for contributing to an online discussion are as follows:
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Postings should be evenly distributed during the discussion period (not concentrated all on one day or at the beginning and/or end of the period). |
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Postings should be a minimum of one short paragraph and a maximum of two paragraphs. |
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Avoid postings that are limited to 'I agree' or 'great idea', etc. If you agree (or disagree) with a posting then say why you agree by supporting your statement with concepts from the readings or by bringing in a related example or experience. |
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Address the questions as much as possible (don't let the discussion stray). |
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Try to use quotes from the text or other reference that support your postings. Include page numbers when you do that. |
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Use proper documentation whenever direct quotes or facts are included in your postings. |
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Build on others responses to create threads. |
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Bring in related prior knowledge (work experience, prior coursework, readings, etc.) |
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Use proper etiquette (proper language, accurate spelling, typing, etc.). |
(2) Rubric for evaluating online discussions:
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Online Discussions Rubric |
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Criteria |
Excellent |
Good |
Average |
Poor |
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Timely discussion contributions |
at least 2 postings well distributed throughout the session |
at least 2 postings distributed throughout the session |
2 postings somewhat distributed |
1-2 postings not distributed throughout the session |
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Responsiveness to discussion and demonstration of knowledge and understanding gained from assigned reading |
very clear that readings were understood and incorporated well into responses |
readings were understood and incorporated into responses |
postings have questionable relationship to reading material |
not evident that readings were understood and/or not incorporated into discussion |
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Adherence to on-line protocols |
all on-line protocols followed |
1 online protocol not adhered to |
2-3 online protocols not adhered to |
4 or more online protocols not adhered to |
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Points |
90-100 |
80-89 |
70-79 |
70 or less |
Diet Analysis assignments include a computer analysis of the foods you eat and your analysis of the data generated. Diet self-study assignments are assigned to correlate with the topic being studied. See the calendar for due dates. It is important to adhere to due dates. Late assignments will have points deducted (2 points for each day late). See "Diet Analysis" section of the course for more detail.
Final exam will be cumulative for the entire semester. It will also have no time limit and references may be used to answer questions.
Numerical grades and letter equivalents are as follows:
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A = 93-100 |
B =83-86 |
C =73-76 |
D = 63-66 |
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A- = 90-92 |
B-=80-82 |
C-=70-72 |
D-= 60-62 |
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B+= 87-89 |
C+=77-79 |
D+= 67-69 |
F = below 60 |
COURSE SCHEDULE
Note: For specific assignments and due dates, see "Assignments" section and "Calendar" in the online course.
Session 1 8/25-8/31 Introductions and Student Contract
Session 2 9/1-9/7 Chapter 1- Food Choices and Human Health
Start Diet Self Study 1a
Session 3 9/8-9/14 Chapter 2- Nutrition Tools- Standards and Guidelines
Start Diet Self Study 1b
Session 4 9/15-9/21 Chapter 3- The Remarkable Body
Session 5 9/22-9/28 Chapter 4- The Carbohydrates: Sugar, Starch, Glycogen
and Fiber
Diet Self Study 2
Session 6 9/29-10/5 Chapter 5- The Lipids: Fats, Oils, Phospholipids, and Sterols
Diet Self Study 3
Session 7 10/6-10/12 Chapter 6- The Proteins and Amino Acids
Diet Self Study 4
Session 8 10/13-10/19 Chapter 7- The Vitamins- The Fat-Soluble Vitamins
Start Diet Self Study 5
Session 9 10/20-10/26 Chapter 7- The Vitamins- The Water-Soluble Vitamins
Start Diet Self Study 6
Session 11 11/3/11/9 Chapter 8- Water and Minerals- The Trace Minerals
Session 12 11/10-11/16 Chapter 9- Energy Balance and Healthy Body Weight
Diet Self Study 7
Session 13 11/17-11/23 Chapter 10- Nutrients, Physical Activity, and the Body’s
Responses
Diet Self Study 8
Session 14 11/24-12/7 Chapter 11- Diet and Health
Session 15 12/8-12/14 Chapter 12- Food Safety and Food Technology
Session 16 12/15-12/20 Final Exam
Note: An advantage of online courses is that there is some flexibility around when assignments are completed. This flexibility, however, does NOT extend past due dates. Due dates for all assignments are firm. This is necessary to make sure our discussions and diet analysis assignments are relevant to the topic we covering. Make sure you check the "Calendar" often to be clear on our schedule. To view "Calendar" details for a particular day, click on the underlined date. I suggest logging on to the course several times per week to keep informed. This approach will help you get the most out of class. A lively class discussion is both educational and fun. The more you participate, the more fun we will all have!
ADA Accommodations Statement
“Students with physical or learning disabilities who may require accommodations are encouraged to contact the Counseling Office. After disclosing, students are urged to discuss their needs with individual instructors. This should be done at the beginning of each semester. Instructors in conjunction with appropriate college officials will provide assistance and/or accommodations only to those students who have completed this process.”
Plagiarism & Academic Honesty Statement
“At Middlesex CTC we expect the highest standards of academic honesty. Academic dishonesty is prohibited in accordance with the Board of Trustees’ Proscribed Conduct Policy in Section 5.2.1 of the Board of Trustees’ Policy Manual. This policy prohibits cheating on examinations, unauthorized collaboration on assignments, unauthorized access to examinations or course materials, plagiarism, and other proscribed activities. Plagiarism is defined as the use of another’s idea(s) or phrase(s) and representing that/those idea(s) as your own, either intentionally or unintentionally.” (Board of Trustees’ Policy 5.2.1)