Revision Date: 19-May-21

BIO-1030-VO12S - Introduction to Nutrition Synonym: 205512 Location: Online Credits: 3 (45 hours) Day/Times: Meets online Semester Dates: 05-27-2021 to 08-12-2021 Last day to drop without a grade: 06-14-2021 - Refund Policy Last day to withdraw (W grade): 07-12-2021 - Refund Policy Faculty: Alison Despathy | View Faculty Credentials This course has started, please contact the offering academic center about registration Course Description: This course introduces students to the physiological basis of nutrition and evaluates dietary requirements. Emphasis is placed on metabolism, digestion, and nutrients used in the human body and the nutrition involved in health, disease, and aging. Essential Objectives: The successful student will be able to: 1. Utilize the scientific method to distinguish between well-researched evidence on nutrition and some of the basic fallacies and myths in this field. 2. Discuss how Dietary Reference Intakes (DRIs) are established and how they compare for individuals based on nutrition, disease, and aging. 3. Outline dietary strategies now recommended to minimize the risks of disease and describe the nutritional and caloric needs of individuals throughout the lifecycle. 4. Describe the digestion and absorption of carbohydrates, proteins, and lipids with an emphasis on organs, hormones, and enzymes. 5. Evaluate and discuss the biological role of vitamins and minerals in maintaining homeostasis. 6. Analyze how carbohydrates, fats, and proteins are broken down to harvest energy and describe the conditions by which each of these molecules is metabolized. 7. Examine, record, and evaluate diets for nutritional and caloric adequacy and safety. 8. Demonstrate proficiency in understanding, interpreting, evaluating and applying quantitative data and information. 9. Explain how knowledge created in the natural sciences has contributed to the creation, maintenance and dismantling of social inequalities and discuss the impacts of diversity and inclusion on scientific research and practice. Textbooks: Summer 2021 textbook data will be available on April 5. On that date a link will be available below that will take you to eCampus, CCV's bookstore. The information provided there will be for this course only. Please see this page for more information regarding the purchase of textbooks. Evaluation Criteria: Assignments-Attendance and Participation % Nutrition Research Paper % Dietary Analysis Project % Exams % Extra Credit % Total110% Grading Criteria: GRADE CLARIFICATION: A ~Has demonstrated a superior working knowledge of nutrition through excellent performance on tests and projects. B ~Has demonstrated a good working knowledge of nutrition through good performance on tests and projects. C ~Has demonstrated a basic working knowledge of nutrition through passable performance on tests and projects. D ~Has attempted to but has not demonstrated a basic working knowledge of nutrition through passable performance on tests and projects. F ~Unable to demonstrate a working knowledge of nutrition. Attendance Policy: Attendance and Participation Policy A weekly Zoom meeting is required for this synchronous nutrition class Meeting time is scheduled every week on Thursday at 8:30am - 10:30am This zoom meeting is required for this class and will count towards your attendance. Missing this class time will impact both your grade and passing this class is dependent on being present for the zoom classes. Two unexcused absences from Zoom class or three excused absences from our weekly scheduled Zoom time may result in failure to pass this class. Please plan on entering the CCV Nutrition zoom room at least 5-15 minutes before our 8:30am meeting time. I will need to let everyone into the class and want to ensure that we can start class on time. Please let me know if you have any questions or need help with the Zoom part of the class. In this online class, your engaging, well-researched, meaningful participation through discussion board posts and responses, assignments, and projects is not only part of your attendance in the course but is also part of your grade. In order for our class to be successful and reach its full potential, we need to ensure that everyone is taking the time and putting their best efforts into our ongoing class conversation. This will include your timely response to discussion board prompts which will often include initial response as well as your interaction with and responses to other students’posts. In order for this to happen effectively, I am requesting and expecting that your work will reflect meaningful thought, critical thinking skills, solid attempts at answering the questions presented as well as useful, appropriate and thorough responses to other students when required. Not only will this help facilitate greater learning and a deeper understanding of the material for everyone, it will also allow all of us to hold effective conversations together as we work through the information or topic at hand and also learn from each other. Each assignment will vary with regards to length requirements and due dates and these will both be clearly visible in the original assignment post. Please be sure to tune into due dates and length requirements which will be posted every Monday for the week assignments. Late Policy- It will be critical for everyone to stay on top of their work and timing. All of our work is inter-related and builds on our initial foundation that will be created in the first several weeks. In order for this to flow and make the most sense and offer the most benefit for each of you, work done in a timely manner will be vital so that we can all move through the class together. With that in mind, late work will be penalized by a 5% decrease in grade for every late day. I do recognize that there are submission issues than can happen and situations that can present themselves in life that may interfere with timing and schoolwork. These situations will be taken on a case by case basis. I hope that everyone has a smooth, healthy, safe semester but if situations present themselves, please feel free to contact me so we can figure out a game plan to help you get back on track and successfully complete the course. Contact Faculty: Email: Alison Despathy Hiring Coordinator for this course: Jennifer Guarino Syllabus: Weekly Syllabus Weekly Syllabus Introduction to Nutrition Weekly Syllabus- Class Dates and Topics NOTE- The following is a a weekly syllabus of class dates and weekly topics. Within each week's modules, there are notes and textbook reading to review, assignments and discussion board posts. In some modules, there are exams and videos also. The due dates and details are included in each of the weekly modules. As usual, keep me posted with any questions at any point along the way. CONTACT- H-802-748-1487 C-802-424-5310 Email-awd03090@ccv.vsc.edu alison.despathy@gmail.com Week 1- May 27 -Chapters 1-2 Basic Nutrition Concepts -Nutrition Defined -Nutrition & Health -The Role of Nutrition -Introduction to Food Labels Week 2- June 3-Chapters 1-2 – Nutrition Attitudes and Guidelines/Food Quality -Attitudes and Behaviors- -Food Guide Pyramids –A Comparison -RDA’s, DRI’s, etc. -Standards and Guidelines. -Food Quality Introduction Week 3- June 10-Chapter 3- Digestive System-structure and function Choose a research topic- -Details for Nutrition Research Paper in Week 3 Module and Projects Module - Anatomy of Digestion - Digestion and Absorption - The Role of Probiotics Week 4- June 17-Chapter 4- Carbohydrates -Carbohydrates- Sugars, Starch, and Fiber -Diabetes and Insulin Resistance -Ketogenic Diet, Paleo Diet and Intermittent Fasting Week 5- June 24–Chapter 5- Lipids Outline & reference page for research paper/projects are due.- Submit in Week 5 module -Lipids: Fats, Oils, Phospholipids, and Sterols -Nutrition and Heart Disease Week 6- July 1-Chapter 6- Proteins -Proteins and Amino acids -Vegetarian and Vegan Diets -Genetically Modified Food- A historical perspective Week 7-July 8 -Meal Planning and Food Labels -Creating Meal Plans -Reading Food labels -Label project Week 8- July 15–Chapter 9- Energy Balance, Body Weight and Determining Total Metabolic Rate -Food, Energy, and Energy Balance -Calculating TMR, BMR, physical activity & dietary thermogenesis - Body Weight- Weight Control and Dieting- Myths and Realities - Obesity -Introduction to Dietary Analysis Project -Determining Personal TMR values -Calculating energy nutrient personal intake goals Week 9- July 22 -Research Projects due- Papers/ Online Presentations Due. Week 10- July 29-Chapter 7-8 -Vitamins and Minerals -Vitamins: Fat-soluble and Water-soluble -Phytochemicals -Diet and Cancer -Minerals- Major and Trace Minerals -Water- The many functions of water-soluble -Quality of Water -Supplements Week 11- August 5-Chapter 13-14 -Nutrition Through the Lifespan -Nutrition during Pregnancy, Breastfeeding, and Infancy -Nutrition during childhood and adolescence -Nutrition and Aging Week 12- August 12-Last Day of Class- Dietary Analysis Projects Due Accessibility Services for Students with Disabilities: CCV strives to mitigate barriers to course access for students with documented disabilities. To request accommodations, please Provide disability documentation to the Accessibility Coordinator at your academic center. https://ccv.edu/discover-resources/students-with-disabilities/ Request an appointment to meet with accessibility coordinator to discuss your request and create an accommodation plan. Once created, students will share the accommodation plan with faculty. Please note, faculty cannot make disability accommodations outside of this process. Academic Honesty: CCV has a commitment to honesty and excellence in academic work and expects the same from all students. Academic dishonesty, or cheating, can occur whenever you present -as your own work- something that you did not do. You can also be guilty of cheating if you help someone else cheat. Being unaware of what constitutes academic dishonesty (such as knowing what plagiarism is) does not absolve a student of the responsibility to be honest in his/her academic work. Academic dishonesty is taken very seriously and may lead to dismissal from the College. Course description details subject to change. Please refer to this document frequently.