Untitled

Web Schedules

Fall 2023
Spring 2024
Summer 2024

One Credit Courses

Fall 2023
Spring 2024
Summer 2024

No Cost Textbook/Resources Courses

Fall 2023
Spring 2024
Summer 2024

Low Cost Textbook/Resources Courses

Fall 2023
Spring 2024
Summer 2024

Course Planning by Program

2023-24

Essential Objectives

Course Syllabus


Revision Date: 01-Aug-23
 

Fall 2023 | BIO-1030-VO03 - Introduction to Nutrition


Online Class

Online courses take place 100% online via Canvas, without required in-person or Zoom meetings.

Location: Online
Credits: 3 (45 hours)
Day/Times: Meets online
Semester Dates: 09-05-2023 to 12-18-2023
Last day to drop without a grade: 09-25-2023 - Refund Policy
Last day to withdraw (W grade): 11-06-2023 - Refund Policy
This course has started, please contact the offering academic center about registration

Faculty

Lisa Sheldon
View Faculty Credentials
View Faculty Statement
Hiring Coordinator for this course: Jennifer Guarino

General Education Requirements


This section meets the following CCV General Education Requirement(s) for the current catalog year:
VSCS Natural Science
    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 catalog year page, and your academic advisor.
  2. Courses may only be used to meet one General Education Requirement.

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.
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.


Required Technology

More information on general computer and internet recommendations is available on the CCV IT Support page. https://support.ccv.edu/general/computer-recommendations/

Please see CCV's Digital Equity Statement (pg. 45) to learn more about CCV's commitment to supporting all students access the technology they need to successfully finish their courses.


Required Textbooks and Resources

This course uses one or more textbooks/books/simulations.

Fall 2023 textbook details will be available on 2023-05-03. On that date a link will be available below that will take you to eCampus, CCV's bookstore. The information provided there will be specific to this class. Please see this page for more information regarding the purchase of textbooks/books.

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


Methods

Methods:

1. Each week there is a start here document with information about the module.

2. Reading assignments in text will be assigned each week.

3. Lecture slides, scientific research articles, online discussion, YouTube videos and short films, individual projects, quizzes, and exams are common learning activities.

4. Students are responsible for reading lecture notes and materials posted for each chapter. Students are expected to keep up with assigned reading.

5. Additional materials as provided by instructor.

6. Use of internet technology for study tools, research, and diet evaluation.

7. This is an internet-based course, and it is necessary to become familiar with the technology used.


Evaluation Criteria

EVALUATION CRITERIA:

  • 15% Participation/Discussions
  • 15% Homework
  • 10% Quizzes
  • 15% Mid-Term Project
  • 15% Final Project
  • 30% Exams

Grading Criteria

CCV Letter Grades as outlined in the Evaluation System Policy are assigned according to the following chart:

 HighLow
A+10098
A Less than 9893
A-Less than 9390
B+Less than 9088
B Less than 8883
B-Less than 8380
C+Less than 8078
C Less than 7873
C-Less than 7370
D+Less than 7068
D Less than 6863
D-Less than 6360
FLess than 60 
P10060
NPLess than 600


Weekly Schedule


Week/ModuleTopic  Readings  Assignments
 

1

Course Overview

Food Choices and Human Health

  

Review course site

Chapter 1 in Text

  

Discussion: Post to the Introductions thread.

Homework: Complete introduction and orientation module

Orientation quiz: Study Syllabus and course policies

Get familiar with technology, explore the course site, purchase book.

 

2

Carbohydrates

  • Fiber
  • Structures
  • Digestion
  • Role in the Body
  

Chapter 4 in the text

  

Discussion: post to discussion thread

Homework: Fiber: Chapter 4

Study: Chapter 4 Quiz

 

3

Lipids

  • Types
  • Digestion
  • Uses
  • Cautions
  

Chapter 5 and 12 in the text

  

Discussion: post to discussion thread

Homework: Fats – Chapter 5

Study: Chapter 5 Quiz

 

4

Protein and Amino Acids

  • Digestion
  • Role in body
  

Chapter 6 in the text

  

Discussion: post to discussion thread

Study: Chapter 6 Quiz

Homework: Complete a three-day food record.

Prepare for: Exam #1- Chapters 1, 4, 5, 6

 

5

Alcohol and Exam 1

  

Alcohol information in Text (end of chapter 3 depending on edition)

  

Exam #1Chapters 1, 4, 5, 6

Homework: Alcohol worksheet

Discussion: post to discussion thread

Midterm project assigned

 

6

Nutrition Tools:

  • Guidelines
  • Label reading
  

Chapter 2 in the text

  

Discussion: post to discussion thread

Homework: Reading a Food Label

Study: Chapter 2 Quiz

 

7

Vitamins

  • Overview
  • Water Soluble
  • Fat Soluble
  

Chapter 7 in the text

  

Discussion: post to discussion thread

Homework: Complete vitamin charts

Study: Chapter 7 quiz

 

8

Minerals & Water

  

Chapter 8 in the text

  

Discussion: post to discussion thread

Homework: Complete Mineral charts

Midterm project Due

Prepare for: Exam #2 – Chapters 2, 7, 8 & alcohol

 

9

Energy Balance & Healthy Body Weight

Eating disorders

  

Chapter 9 in the text

  

Exam #2Chapters 2, 7, & 8

Discussion: post to discussion thread

Homework: Chapter 9 Control the calories in a day’s meal.

Study: Chapter 9 Quiz

 

10

Nutrients and the Body’s Response to Activity

  

Chapter 10 in the text

  

Discussion: post to discussion thread

Study: Chapter 10 Quiz

Final project assigned

 

11

Nutrition: Mother and Infant

  

Chapter 13 in the text

  

Discussion: post to discussion thread

Homework: Case studies

Study: Chapter 13 Quiz

 

12

Nutrition: Childhood

Pediatric Obesity

  

Chapter 14 in the text

  

Discussion: post to discussion thread

Homework: Childhood overweight & obesity trends.

Study: Chapter 14 Quiz

 

13

Food Safety

  

Chapter 12 in the text

  

Discussion: post to discussion thread

Homework: Food Safety

Final Project Due:

 

14

Community Nutrition Programs

Global Nutrition

  

Chapter 15 in the text

  

Discussion: post to discussion thread

Homework: Optional Extra Credit assignment

Prepare for: Exam #3 - Chapters 9, 10, 13, 14, 15

 

15

Final Exam

  

Review sheets for exam

  

Exam #3 - Chapters 9, 10, 13, 14, 15

 

Attendance Policy

Regular attendance and participation in classes are essential for success in and are completion requirements for courses at CCV. A student's failure to meet attendance requirements as specified in course descriptions will normally result in a non-satisfactory grade.

  • In general, missing more than 20% of a course due to absences, lateness or early departures may jeopardize a student's ability to earn a satisfactory final grade.
  • Attending an on-ground or synchronous course means a student appeared in the live classroom for at least a meaningful portion of a given class meeting. Attending an online course means a student posted a discussion forum response, completed a quiz or attempted some other academically required activity. Simply viewing a course item or module does not count as attendance.
  • Meeting the minimum attendance requirement for a course does not mean a student has satisfied the academic requirements for participation, which require students to go above and beyond simply attending a portion of the class. Faculty members will individually determine what constitutes participation in each course they teach and explain in their course descriptions how participation factors into a student's final grade.


Participation Expectations

Participation in Discussions:

Students are required to respond to discussion questions from the professor and respond to postings from 2 other students per week for participation credit. All posts must have a citation and reference to an academically acceptable resource using APA style. More information will be provided about discussions and grading in the document called Discussions: Expectations and Grading. Please review the discussion rubric.

The initial posting must be made by Thursday to allow adequate time for others to respond.

Discussion postings are due the week assigned by Monday night, no credit will be given after the deadline.

Please note that discussions are considered class work and a demonstration of your participation, engagement, learning and understanding. They cannot be made up and no extra time is given for this part of the course.

With the exception of the Introduction discussion (your introduction to your classmates) in the orientation module, all other discussions in this course are graded.

Student Conduct in discussions:

1. Students are expected to be respectful of each other in discussions and sensitive to personal information that might be shared regarding health and dietary habits.

2. Students should plan to log into the class at least twice during the week, although many students find that more often is helpful.

3. Anticipate that you will spend at least 6 hours a week reading, participating in class and doing class work. The average workload that students report is between 8 and 10 hours a week for this course. Please note: All work is due on Monday nights by 11:59 PM.

4. You are expected to participate in discussions (both reading and responding to classmates and me). Follow the standards of written English. Please refer to the policies regarding netiquette posted for the course.

5. This is a web-based course. You are expected to have a functioning computer and the programs that will allow you to access content in our course site.

Homework Assignments:

Assignments are designed to help students learn course concepts and prepare for quizzes and exams. This work is to be submitted for credit. They are due by the end of the week, Monday night, of the week assigned. See note about late assignments. All assignments must be typed and the document must have a header with name, date, assignment name and the name of the course. APA style is to be used for all assignments.

Mid-Term Project:

The mid-term project will consist of a computerized diet analysis of the student’s diet using a web-based analysis tool. This project will be completed in two steps consisting of a food record and then the assessment. No alternative projects will be offered. Students will have several weeks to complete this project.

Final Project: Thrifty Meal Plan

Each student will complete a thrifty food plan that requires you to meet the USDA food group recommendations and RDAs using a limited budget. Students will have several weeks to complete this project.

Quizzes and Exams:

Quizzes are meant to reinforce concepts from class and readings. These quizzes are open book, and you will have 20 minutes to complete the assessment. Quizzes and exams must be completed during the week in which they are assigned. These cannot be made up.

There are a variety of question types—multiple choice, true/ false and essay/short answer. The assessments are written in a way that requires you to study. My suggestion is that you prepare for assessments as if they were in the classroom and not online. You will not have time to look up each answer even though the exam is open book. Question types are both recall and application.

Exams cover material presented in lecture notes, reading and discussion threads. The exams are open book; you can use notes, the text and any study materials from the class. You will have one-hour to complete each exam.

Exam

Material covered

1

Chapter 1, 4, 5, 6

2

Chapter 2, 7, 8

3 (final)

Chapter 9, 10, 13, 14, 15



Missing & Late Work Policy

Accepted file types and Specifications for assignments:

  1. File types used in this course are ppt, rtf, doc or docx, pdf, xls. You will also need to use the internet for the two projects and to view videos posted in some learning modules.
  2. Acceptable file types for submission of assignments include pdf, doc, docs, rft, xls, xlsx. The follow file types are not accepted: odt, wps, and pages. Picture files as not accepted (jpeg, jif, etc). If you use a Mac, make sure that the files submitted are in the accepted formats (see list above).
  3. If an assignment is not submitted in an accepted format and cannot be opened easily, it will receive a grade of 0. Resubmission of the assignment in a format that is accepted can result in the assignment being graded as late if it is submitted after the due date.
  4. Any file uploaded to the site must be labeled with the course name, assignment and student’s last name. (For instance, Chapter 1 HW Smith.doc, you will insert your last name in place of Smith.) There must also be a header on each assignment with the student’s name, course, assignment and date (the header is required for assignments uploaded in text format and file format.). Assignments that do not meet any of these criteria may not been accepted or may have a reduction in points.
  5. No work will be accepted by the instructor via email—all assignments must be submitted through the class site unless given specific directions.

Citations and References:

All references and citations in this course will follow APA formatting. This is true for discussions, HW or projects. Citations and references are part of your grade for these assignments.

Late Assignments

1. Each assignment will have a due date and then a date by which is considered late. Late work is accepted up to one week after the due date with a loss of 10% of the grade (-10 points) per day. Quizzes and discussions cannot be made up.

2. If an exam or other graded assignment is missed due to a personal emergency, sickness, or authorization by a college official, or other official absence, the student may elect to make it up after the absence is excused (written medical or official documentation required).

3. After three late assignments from a student, no more late work will be accepted.

4. Please note that this course runs Tuesday to Monday night. All work must be completed by the Monday night of the week assigned.

Availability of course information and assignments:

Course modules will be available on the Friday before they week they are assigned. This allows 11 days to complete each module.

Experience has shown that it is not always advisable to wait until the last minute to take the quiz or exam for the week. Technical issues sometimes come up and can interfere with your ability to complete an assignment or assessment.

Extra Credit:

There will be one extra credit assignment available during the course. This assignment is optional and there is no penalty for non-participation. The assignment will be posted in the second half of the semester in the chapter 14 module.

Communication:

Unless the question is of a personal nature, post all course questions to the discussion entitled, Housekeeping and Course Questions located in the information block at the top of the modules page. If you email a question that is about an assignment or project, you will be asked to post it to the discussion board so everyone can benefit.

Email me using only your CCV college email account and not a personal account. Review the document about email etiquette and follow the suggestions listed in the document. Emails must have a detailed and specific subject line, not something like “question”. You are welcome to call me Lisa, but I expect that your email communications will be professional and appropriate for a college-level course.

Monday through Friday, I am available to answer questions via discussion boards and email.


Accessibility Services for Students with Disabilities:


CCV strives to mitigate barriers to course access for students with documented disabilities. To request accommodations, please
  1. Provide disability documentation to the Accessibility Coordinator at your academic center. https://ccv.edu/discover-resources/students-with-disabilities/
  2. Request an appointment to meet with accessibility coordinator to discuss your request and create an accommodation plan.
  3. Once created, students will share the accommodation plan with faculty. Please note, faculty cannot make disability accommodations outside of this process.


Academic Integrity


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.