COURSE SYLLABUS
Introduction to Nutrition
Biology 111
3 credits
Instructor: Linda Fleming Summer, 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, 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.
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 and class participation using the following guidelines:
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Weekly Quizzes: |
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50% 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 |
Quizzes will have no time limit. You may use any references you like to answer the questions. The purpose of having no time limits on these quizzes is to encourage you to UNDERSTAND the concepts rather than just memorize terms without any understanding. Therefore, you are encouraged 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 and exit the quiz as many times as you like until you click on FINISH (just remember to save questions that you do answer before exiting each time). To receive credit, quizzes MUST be submitted during the appropriate session. See calendar for due dates.
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 full 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 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. You may enter and exit the diet analysis assignments as many times as you like until you click on FINISH (just remember to save questions that you do answer before exiting each time). 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.
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
Due to the nature of a summer schedule, this course must be fast-paced. Please follow the schedule closely so you do not fall behind. Due dates are firm.
Note: For specific assignments and due dates, see "Assignments" section and "Calendar" in the online course.
Session 1 6/17-6/22 Chapter 2- Nutrition Tools- Standards and Guidelines
Diet Self Study 1a
Session 2 6/23-6/29 Chapter 3- The Remarkable Body
Diet Self Study 1b
Session 3 6/30-7/6 Chapter 4- The Carbohydrates: Sugar, Starch, Glycogen
and Fiber
Diet Self Study 2
Session 4 7/7-7/13 Chapter 5- The Lipids: Fats, Oils, Phospholipids, and Sterols
Diet Self Study 3
Session 5 7/14-7/20 Chapter 6- The Proteins and Amino Acids
Diet Self Study 4
Session 6 7/21-7/27 Chapter 7- The Vitamins
Diet Self Study 5
Session 7 7/28-8/3 Chapter 8- Water and Minerals
Diet Self Study 6
Session 8 8/4-8/10 Chapter 9- Energy Balance and Healthy Body Weight
Diet Self Studies 7 and 8
Session 9 8/11-8/14 Chapter11- Diet and Health
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 we are all discussing the same topic at the same time. Failure to post discussion comments and/or to submit quizzes is equivalent to missing class on campus. 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. It is suggested that you log on to the course often 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)