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Web Schedule Spring 2018

Revision Date: 20-Feb-18

BIO-1030-VO01X - Introduction to Nutrition

Synonym: 163761
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.
Semester Dates: 01-23-2018 to 03-12-2018
Last day to drop without a grade: 02-01-2018 - Refund Policy
Last day to withdraw (W grade): 02-20-2018 - Refund Policy
Faculty: Jeneve Girard-Dicarlo | 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:


Many assignments include streaming audio or video links on Moodle. This might be problematic if you do not have access to a reliable high speed connection at least once a week. If you live near a CCV Center, you can use their computers.


Nutrition for Life: A No Fad, Non-Nonsense Approach to Eating Well and Reaching your Healthy Weight by Darwin Deen (E-Book available through the CCV Hartness Library). We will access this book via links on Moodle each week. You do not have to purchase a textbook for this course.  

In addition to your weekly textbook readings, you will be using the Hartness Library to do reserach each week. You will find scientific articles realted to our weekly content and then read and summarize your learning for your classmates. 

Evaluation Criteria:

  • 50% Participation (in Journal and Discussion Forums)
  • 30% Final Project Case Study
  • 15% Final Reflection Essay 
  • 5% Professionalism


Spring 2018 textbook data will be available on December 4. 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: Jeneve Girard-Dicarlo
Hiring Coordinator for this course: Martha Rainville

Attendance Policy:

We will have a discussion for each of the topics. Discussions constitute a major component of the course. Please read the section on participation in discussions under course information in Week 0 to see how the discussions will be organized and how your contribution will be graded. The discussions depend on your participating within the assigned timeframe. Missing 2 or more weeks of class may result in a non-passing grade.







January 23rd to January 29th

Initial Discussion Post due Friday January 26th by midnight

Response Post due Sunday January 28th by midnight

Journal entry due Monday January 29th by midnight

Read Why We Need Food, Dietary Guidelines and Nutrition and Modern Food Production from Darwin Deen’s  Nutrition for Life

Research a food and activity tracker for your case study



January 30th to February 5th

Initial Discussion Post due Friday February 2nd  by midnight

Response Post due Sunday February 4th by midnight

Journal entry due Monday February 5th  by midnight

Read The Need for Fats, Good, Fats, Bad Fats, Reducing Saturated Fats, Cardiovascular Disease, Cardiovascular Disease and Nutrition and  Looking at Diet Plans from Darwin Deen’s Nutrition for Life

Start recording your nutrient intake and physical activity using a tool shared in the week 1 discussion forum

February 6th to February 12th

Initial Discussion Post due Friday February 9th by midnight

Response Post due Sunday February 11th  by midnight

Journal entry due Monday February 12th  by midnight

Read Proteins for Growth, Healthy Protein Sources, What are Vitamins, Vitmain Directory, Phytochemicals, What are Minerals, Mineral Directory and Improving Health Through Diet from Darwin Deen’s Nutrition for Life

Continue to track your nutrient intake and physical activity 

February 13th to February 19th

Initial Discussion Post due Friday February 16th by midnight

Response Post due Sunday February 18th by midnight

Journal entry due Monday February 19th by midnight

Read Carbohydrates for Energy, Wholesome Grains, Diabetes, Nutrition for Diabetes, Fruits for Health and Vegetables for Healthfrom Darwin Deen’s Nutrition for Life

Watch TedTalk Is the Obesity Crisis Hiding a BiggerProblem by Peter Attia

Continue to track your nutrient intake and physical activity

February 20th to February 26th

Initial Discussion Post due Friday February 23rd  by midnight

Response Post due Sunday February 25th  by midnight

Journal entry due Monday February 26th  by midnight

Read Digestive Disorders, Nutrition for Digestive Disorders, Food Allergies and Intolerances, Vitamin and Mineral Deficiencies and Dietary Supplementsfrom Darwin Deen’s Nutrition for Life

Continue to track your nutrient intake and physical activity


February 27th to March 5th

Initial Discussion Post due Friday March 2nd by midnight

Response Post due Sunday March 4thby midnight

Journal entry due Monday March 5th  by midnight

Read Fuel for Children, Food In The First Year, Nutrition For Toddlers, Eating For Two, Nutritional Needs For New Mothers, Nutritional Needs of Athletes and Feeling Good Into Old Age from Darwin Deen's Nutrition for Life

Watch TedTalk: Dan Beuttner, How to Live to be 100+

March 6th to March 12th 

Final Project Case Study due Sunday March 11th  by midnight 

Final Reflection Essay due Sunday March 11th midnight

Final Discussion work due Monday March 12th by midnight


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.

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