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Web Schedule Spring 2019

Revision Date: 18-Dec-18

BIO-1030-VO01X - Introduction to Nutrition

Synonym: 172950
Location: Online
Credits: 3 (45 hours)
Accelerated Section: This course has special meeting dates and times. See comments below or consult VSC Web Services - Search for Sections in the VSC portal for specific dates and times. If you have any questions call the site office offering the course.
Day/Times: Meets online
Semester Dates: 01-22-2019 to 03-11-2019
Last day to drop without a grade: 01-31-2019 - Refund Policy
Last day to withdraw (W grade): 02-19-2019 - Refund Policy
Faculty: Melanie Meyer | View Faculty Credentials
This course has started, please contact the offering academic center about registration
This section meets the following General Education Requirement(s):
Scientific Method
  1. Many degree programs have specific general education recommendations. In order to avoid taking unnecessary classes, please consult with additional resources like your program evaluation, your academic program page, and your academic advisor.
  2. Courses may only be used to meet one General Education Requirement.

Browse the Moodle Site for this class.

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:

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.

Additional Instructor Pre-Assignments/Notes/Comments:

 We will work with an online open-access text this semester along with onlline and supplemental course materials.  


  • Optional Online Video Lecture Modules
  • Online Small Group Activities
  • Homework Assignments
  • Quizzes
  • Research Project
  • Final Examination
  • Reading Assignments (Text and Supplemental Readings)
  • Internet Research
  • Dietary Analysis Project

Evaluation Criteria:

20% Discussion Board Participation & Weekly Assignments

20% Quizzes

20% Dietary Analysis Assignment

20% Diets of Popular Culture Research Project

20% Final Exam



Grading Criteria:

A+ = 97-100

A  = 93-96  

A- = 90-92

B+ = 87-89

B  = 83-86

B- = 80-82

C+ = 77-79

C  = 73-76

C- = 70-72

D  = 60-69

F = <60         



Spring 2019 textbook data will be available on December 3. 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.

The last day to use a Financial Aid advance to purchase textbooks is the 3rd Tuesday of the semester. See your financial aid counselor at your academic center if you have any questions.

Contact Faculty:

Email: Melanie Meyer
Hiring Coordinator for this course: Martha Rainville


'7 Week Accelerated Introduction to Nutrition Syllabus'




Introduction to Nutrition—An Overview of the Course &

Principles of Nutrition (Ch. 1-2)

Quiz #1



The Human Body (Ch. 3) and Carbohydrates (Ch. 4)

Quizzes # 2 and 3



Lipids (Ch. 5) & Protein (Ch. 6)

Quizzes # 4 and 5



Fluid and Electrolyte Balance and Antioxidants

Quizzes # 6 and 7



Nutrients for Bone Health and Metabolism and Energetics

Quizzes # 8 and 9

Research Projects Due: Diets of Popular Culture



Nutrition for the Life Cycle I and II

Quizzes 10 - 11


Dietary Analysis Assignment Due



Food Safety & Final Exam


Please note: In order to receive accommodations for disabilities in this course, students must make an appointment to see the Americans with Disabilities Coordinator in their site and bring documentation with them.

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.

To check on space availability, choose Search for Classes.

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