COURSE SYLLABUS
Introduction to Nutrition
Biology
111
3
credits
Instructor: Linda Fleming Spring,
2007
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,
tenth 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 in an emergency only (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:
|
Weekly
Quizzes: |
|
50% of final grade |
|
Class
Participation: |
|
20%
of final grade |
|
Diet
Analysis: |
|
20%
of final grade |
|
Final
Exam: |
|
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. 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 during the appropriate session.
Class
participation will include at least 2 postings per session (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. 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. This means you must log on to our
course at least twice per session. See
"Assignments" section of the course for more detail.
Diet
Analysis assignments include a computer analysis of the foods you eat and your
analysis of the data generated. 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:
|
A
= 93-100 |
B
=83-86 |
C
=73-76 |
D
= 63-66 |
|
A-
= 90-92 |
B-=80-82
|
C-=70-72
|
D-=
60-62 |
|
B+=
87-89 |
C+=77-79
|
D+=
67-69 |
F
= below 60 |
TENTATIVE
COURSE SCHEDULE
Note: For specific assignments and due dates, see
"Assignments" section and "Calendar" in the online course.
Session
1 1/22-1/28 Chapter 1- Food Choices and Human Health
Session
2 1/29-2/4 Chapter 2- Nutrition
Tools- Standards and Guidelines
Session
3 2/5-2/11 Chapter 3- The
Remarkable Body
Session
4 2/12-2/18 Chapter 4- The Carbohydrates: Sugar, Starch, Glycogen
and
Fiber
Session
5 2/19-2/25 Chapter 5- The Lipids: Fats, Oils, Phospholipids, and Sterols
Session
6 2/26-3/4 Chapter 6- The
Proteins and Amino Acids
Session
7 3/5-3/11 Chapter 7- The
Vitamins- The Fat-Soluble Vitamins
Session
8 3/12-3/18 Chapter 7- The Vitamins- The Water-Soluble Vitamins
Session
9 3/26-4/1 Chapter 8- Water
and Minerals- Water and the Major Minerals
Session
11 4/9-4/15 Chapter 9- Energy
Balance and Healthy Body Weight
Session
12 4/16-4/22 Chapter 10- Nutrients,
Physical Activity, and the Body’s
Responses
Session
13 4/23-4/29 Chapter 11- Diet
and Health
Session
14 4/30-5/6 Chapter 12- Food
Safety and Food Technology
Session
15 5/4-5/13 Controversy 3- Alcohol and Nutrition: Do the Benefits
Outweigh
the Risks?
Session
16 5/14-5/18 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!
“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)