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Web Schedule Fall 2018


Revision Date: 25-May-18

BIO-1030-VO01Y - Introduction to Nutrition


Synonym: 172930
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: 10-30-2018 to 12-17-2018
Last day to drop without a grade: 11-08-2018 - Refund Policy
Last day to withdraw (W grade): 11-27-2018 - Refund Policy
Faculty: Allison Dean | View Faculty Credentials
Open Seats/Section Limit: -2/16 (as of 09-24-18 11:20 PM)
This section meets the following General Education Requirement(s):
Scientific Method
    Note
  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:

This course is a condensed version of the course that will run from 10/30/2018- 12/17/2018. There are no times that you have to be online during the week, but will have work due by the end of each week.

The required textbook for this course is called NUTRITION: CONCEPTS AND CONTROVERSIES  by Sizer and Whitney (Cengage Publishing).  If you have another version of the textbook and wish to use it, please contact me to see if it will be acceptable for the semester.

Please feel free to contact me with questions at Allison.Dean@ccv.edu or (802)373-1693 and be sure to include your name and the course that you are inquiring about.    

 

Evaluation Criteria:

CRITERIA FOR EVALUATION

 

You are responsible for reading and understanding the grading criteria for this course.  If you have questions, please let me know right away so we can get them answered.   

 

1.     Exam (40%) -  Throughout the semester, there will be a number of exams on the material learned in class.  Please see the syllabus for the detail on when these will occur during the semester.   The format of these assessments will include a combination of any or all of the following: multiple choice, matching, short answer, and short essay questions.  These exams will be done online and I expect that you will not use materials when taking them.  They are timed exams.  

     

2.      Diet Analysis Project (15%) - The goal for the dietary analysis assignment is for you to take a close look at your lifestyle habits. This project consists of monitoring your caloric intake, daily expenditures, and nutritional requirements.  You should expect to add more detailed information to this project as we go over it in class. You can find information on what I will expect in this project in the online Diet Analysis Folder.

 

3.  Homework (30%)  - You will be required to submit homework assignments during the semester.  You will be graded on the content (I expect that these be in your own words) and correctness of the writing you do for this course, so please take that into account when submitting work.  Within each weekly section, you will find the assignments and discussion questions for the week.  You will be able to access your assignments more than once so you can work on it throughout the week, and you can resubmit the assignment once to improve your score.

 

4.      Attendance/Participation in Discussion Forum (15%) -  

 

I expect that you will be active in the discussion forums each week.   You should post throughout the week and your postings should include meaningful responses to either the required questions or to other students.  You may also start separate discussion topics that are related to the material we are talking about each week.   Here’s how grades for this will be assessed:

·         0 posts per week = 0%

·         1-2 posts per week = 75%

·         3+ posts per week = 95%

 

·         3+ posts per week that include exceptional thought and application of the material = 100%

5.   Lateness - Work that is submitted late will not be accepted.  However, I do reserve the right to make exceptions for the rare occasions that they are warranted.  In any case, you must contact me before the due date in order for this to even be considered.

 

COMPLETION REQUIREMENTS

 

 

Pass (S) 70-100                       No Pass (N) 69 and below

A+ =          97-100

A   =          93-96.99

A-  =          90-92.99

B+ =          87-89.99

B    =          83-86.99

B-  =          80-82.99

C+ =          77-79.99

C   =          73-76.99

C-  =          70-72.99

D   =          60-69.99

F   =           <60

A  (90-100%) Exceptional learning has taken place and has been demonstrated in the following ways:

1.      Complete learning and understanding of all course objectives was demonstrated.

2.      All work was completed on time.

3.      Student work demonstrates maximal effort to be organized and free of errors

4.      Student extensively uses critical thinking skills to complete assignments for the course.

 

B (80-89%) Significant learning has taken place and has been demonstrated in the following ways:

1.      A proficient amount of learning and understanding of all course objectives was demonstrated.

2.      All or most assignments were completed on time.

3.      Student work demonstrates effort to be fairly well organized and this work has minimal errors.

4.      Student demonstrates adequate use of critical thinking skills to complete assignments for this course.

 

 

C (70-79%) General learning has taken place and has been demonstrated in the following ways:

1.      A fair amount of learning and understanding of all course objectives was demonstrated.

2.      Most work is completed on time.

3.      Student work needs some improvement organization and editing for errors.

4.      Student is beginning to demonstrate critical thinking skills used to complete assignments for this course.

 

 

D, F (< 69%) Little learning has taken place and has been demonstrated in the following ways:

1.      A minimal (if any) amount of learning and understanding of all course objectives was demonstrated.

2.      Much of the work was not completed on time.

3.      Student work lacks organization and demonstrates little editing.

4.      Student does not show use of critical thinking skills to complete assignments for this course.

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.

Textbooks:

Fall 2018 textbook data will be available on June 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.

BIO-1030-VO01Y 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: Allison Dean
Hiring Coordinator for this course: Martha Rainville

Attendance Policy:

There are two parts to weekly attendance that you need to be aware of.  Since this is an online course, class participation is based on your discussion activity in our forums.  Even when we have exams, there will be an active and required discussion forum.  I expect that you will be active in the discussion forums each week.   You should post throughout the week and your postings should include meaningful responses to either the required questions or to other students.  You may also start separate discussion topics that are related to the material we are talking about each week.   Here’s how grades for this will be assessed:

·         0 posts per week = 0%

·         1-2 posts per week = 75%

·         3+ posts per week = 95%

·         3+ posts per week that include exceptional thought and application of the material = 100%

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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