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Web Schedule Fall 2019


Revision Date: 01-Aug-19

BIO-1030-VO02Y - Introduction to Nutrition


Synonym: 186390
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: 10-29-2019 to 12-16-2019
Last day to drop without a grade: 11-07-2019 - Refund Policy
Last day to withdraw (W grade): 11-26-2019 - Refund Policy
Faculty: Melanie Meyer | View Faculty Credentials
Open Seats/Section Limit: -1/16 (as of 09-20-19 9:15 AM)
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 Canvas 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:

Please note that the text for this course is an e-text package. This will have interactive online assignments that we'll complete each week. If you enjoy a hard copy of the text, feel free to order a hard copy of the text for your reading purposes. You will still need the online access to the text program as detailed in the bookstore. I will post detailed information about how to access the e-text and homework assignments through our Canvas page at the beginning of the semester.

Methods:

  • Recorded video lectures for each module
  • Small Group Discussion Activities
  • Homework Assignments
  • Quizzes
  • Final Exam
  • Reading Assignments (Text and Handouts)
  • Internet Research
  • Dietary Analysis Project

Evaluation Criteria:

20% Weekly Discussion Boards

20% Dietary Analysis Project

20%Quizzes

20% Homework Assignments on Pearson Mastering Nutrition

20% Final Exam (Cumulative)

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

Textbooks:

Fall 2019 textbook data will be available on May 13. 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-VO02Y 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

Attendance Policy:

Regular attendance and participation in classes are essential components of a student's success in college and are completion requirements for courses at CCV. Please be aware that missing more than three (3) classes will result in a non-satisfactory grade. A pattern of late arrival or early departure will constitute absence at the instructor's discretion.

Syllabus:

''Weekly Schedule (subject to change with notice)''

Week 1:

Introduction to Nutrition Concepts (chapter 1-2)

Week 2:

The Body and Digestion (ch. 3) and Carbohydrates (ch. 4)

Week 3:

Lipids (ch. 5) and Protein (ch. 6)

Week 4:

Nutrients Essential to Fluid and Electrolyte Balance (ch. 7) and Nutrients Essential to Key Body Functions (ch. 8)

Week 5:

Nutrients Essential to Healthy Tissues (ch. 9) and Food Safety and Technology (ch. 12)

Week 6:

Life Cycle Nutrition I and II (ch. 14-15)

Week 7:

Final exam and Course Wrap-Up

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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