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Essential Objectives

Course Syllabus


Revision Date: 29-Mar-24
 

Fall 2024 | BIO-1030-VO08 - 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: 09-03-2024 to 12-16-2024
Last day to drop without a grade: 09-16-2024 - Refund Policy
Last day to withdraw (W grade): 11-04-2024 - Refund Policy
Open Seats: 15 (as of 07-24-24 8:05 PM)
To check live space availability, Search for Courses.

Faculty

Kimberly Evans
View Faculty Credentials
View Faculty Statement
Hiring Coordinator for this course: Jen 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 2024 textbook details will be available on 2024-05-20. 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.

BIO-1030-VO08 Link to Textbooks for this course in eCampus.

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

  • online small and large group discussions
  • posted power points and video
  • readings
  • inquiry-based research
  • interactive projects
  • experiential learning
  • summative exams (5)

Evaluation Criteria

This course uses a weighted categories system to calculate final grades.

EVALUATIVE CRITERIA

Assignment

Total Points

Percent

Discussions

14

16 points

224

20%

Assignments

Nutritional Analysis Checkpoints

14

10 points

140

20%

Quizzes

5

100

500

25%

Micronutrient Research Project

1

16

16

10%

PNAP

1

130

130

15%

Final Reflection

1

25

25

10%

Total

1035

100%


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

Introduction & Syllabus Review

  

Introduction: An Eater’s Manifesto of “In Defense of Food” - Michael Pollan

“Food Politics Summary” by Marion Nestle

"Food Choices" Film

  

Response to the Film “Food Choices”

Food Politics Summary Slide


Syllabus Scavenger Hunt Worksheet

Participate in the Week 1 Discussion: Introduce Yourself Video

 

2

Food Choices and Human Health

Scientific Literacy

  

Chapter 1 “Nutrition Concepts and Controversies”

Part 1: Chapters 1-3 of “In Defense of Food” - Michael Pollan

  

Write your Eater’s Manifesto

Journal Article Analysis

Best Diet "Quiz" (not graded)

Participate in Week 2 Discussion Group

  • Food Choices
  • Nutrition Myth Bustin
 

3

Nutrition Tools, Standards, and Guidelines

  

Chapter 2 “Nutrition Concepts and Controversies”

Part 1 Chapters 4-5 of “In Defense of Food” - Michael Pollan

  

Evaluating Nutrition App Homework

Self-Analysis Case Study Homework

Participate in Week 3 Discussion Group

  • Unsavory Truth
  • What the World Eats
 

4

The Remarkable Body | Digestion

  

Chapter 3 “Nutrition Concepts and Controversies”

Part 2 Chapters 4-6 of “In Defense of Food” - Michael Pollan

Gut Health PDF

  

Digestive System Review Worksheet

Investigate Digestive Disorders Worksheet

Participate in Week 4 Discussion Group

  • Response to Part 1 Chapters 4-5 of “In Defense of Food” by Michael Pollan
  • Navigating the Microbiome

Complete Quiz 1

 

5

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

  

Chapter 4 “Nutrition Concepts and Controversies”

Part 1 Chapters 6-8 of “In Defense of Food” - Michael Pollan

Demystifying Carbs PDF

How Sugar Affects The Brain Ted Talk

Hidden in Plain Sight PDF

Demystifying Carbs PDF

Extraordinary Science of Junk Food PDF

  

Role of Carbohydrates in Our Diet

Understanding Carbohydrates Worksheet

Investigate the significance of dietary fiber and its impact on digestion and satiety

Participate in the Week 5 Discussion Group:

  • Sugars in our Diet
  • Extraordinary Science of Junk Food
 

6

The Lipids: Fats, Oils, Phospholipids, and Sterols

  

Chapter 5 “Nutrition Concepts and Controversies”

Part 1 Chapters 9-10 of Food” - Michael Pollan

Fat Under Fire PDF

Good Fats Bad Fats PDF

The Worst Fat in Food Supply PDF

Mediterranean Case Study PDF

Mediterranean Diet Analysis PDF

  

Lipid Review Worksheet

Mediterranean Diet Case Study Worksheet

Participate in the Week 6 Discussion Group:

  • Fats: How We Got It Wrong Response

  • Mediterranean Meal Slide

 

7

The Proteins and Amino Acids

  

Chapter 6 “Nutrition Concepts and Controversies”

Part 2 Chapters 7-8 of “In Defense of Food” - Michael Pollan

Straight Talk About Soy Blog Post (Harvard School of Public Health)

  

Vegetarianism

Calculating Protein Needs Worksheet

Micronutrient Research Project Presentation Slides

Participate in the Week 7 Discussion Group:

  • Protein in the Diet Triangle Discussion Debate

Complete Quiz 2

 

8

Vitamins, Minerals, Water and Phytochemicals

  

Chapters 7 & 8 “Nutrition Concepts and Controversies”

PDF Understanding Phytochemicals

  

Micronutrient Function Worksheet

Micronutrient Food Sources Worksheet

Participate in the Week 8 Discussion Group: Review and Comment on Other Students' Micronutrient Presentation Slides

2-Day Food Log (Step 1: PNAP Requirement)

Complete Quiz 3

 

9

Energy Balance, Health at Every Size (HAES), Diet Culture, & Understanding Weight and BMI

  

Chapter 9 of “Nutrition Concepts and Controversies”

Readings: Supplemental Reading on “Diet Culture”

PDFA MA adopts new policy clarifying role of BMI

  

Understanding Your Relationship with Food and Your Body Worksheet

Film Questions Responses

Analysis Reports of your 2 Day Food Log & Ideal Day(Step 2: PNAP Requirement)

Participate in the Week 9 Discussion Group: What is Diet Culture

 

10

Sports Performance Nutrition

  

Chapter 10 of “Nutrition Concepts and Controversies”

PDF Electrolytes and Dehydration

YouTube Video 23 1/2 hours

  

Performance Nutrition Worksheet

Performance Nutrition Case Study

Participate in the Week 10 Discussion Group: Active at Every Size

 

11

Nutrition and Chronic Diseases

  

Chapter 11 of Concepts and Controversies “Nutrition Concepts and Controversies"

Part 2 Chapters 1-3 of “In Defense of Food” - Michael Pollan

"Hungry Planet: What the World Eats" Peter Menzel

  

Medical Family Tree Assignment

Participate in the Week 11 Discussion Group: Michael Pollan's The Western Diet and the Diseases of Civilization Questions

Complete Quiz 4

 

12

Life Cycle Nutrition: Mother and Infant & Child, Teen, and Older Adult

  

Chapters 13 & 14 of“Nutrition Concepts and Controversies”

Part 3: Chapters 1-2 of “In Defense of Food” - Michael Pollan

  

Lifecycle Nutrition Work Sheet

Participate in the Week 11 Discussion Group: Nutrition and Aging

Personal Nutrition Assessment Project (PNAP) Due

 

13

Micronutrient Functions In The Body:

  • Immune Health

  • Cancer Prevention

  • Bone Health

  • Energy Metabolism

  • Growth And Development

  • Blood Health

  • Blood Pressure Regulation

  • Brain Health

  • Chronic Disease Prevention

  

TBD

  

Nutrients, Phytochemicals and Health Worksheet

Participate in the Week 13 Discussion Group: A Recipe for Health

 

14

Hunger and the Future of Food

  

Chapter 15 “Nutrition Concepts and Controversies

Part 3: Chapters 3-4 of “In Defense of Food” - Michael Pollan

Online Articles

  • “The Relationship between Political, Economic… among Adults Aged 50 Years and Older”
  • Hunger + Health: Understanding Food Insecurity
  • World Vision: The Basics of Food Security (and how it's tied to everything)
  

Chapter 15 “Nutrition Concepts and Controversies

Part 3: Chapters 3-4 of “In Defense of Food” - Michael Pollan

Quiz 5

Participate in the Week 14 Discussion Group: Reflections on the Film “A Place at The Table”

 

15

Lasting Changes Vision Board

  

No Reading

  

Reflection Vision Board “What’s the Big Deal”

 

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

Discussions & Participation Expectations: Discussions are one of the best things about online classes. It is a chance for you to learn about a particular topic and to be the class expert in that area. It is also a great chance to learn from each other. In order to receive credit you will need to check into the discussion folder several times each Module. It is expected that you contribute at least one initial posting and respond to at least one other posting and answer any questions in your forum. You will be graded on the depth of your posting, the number of responses to other posts and the answers to questions posted in your forum.

New discussion folders will be opened at the start of each Module. You will have until Thursday to do the initial posting and Monday to respond to other postings. If you do not post or respond, you will receive a 0 for that Module. You cannot go back and post once the Module has ended.

Assessment of Students' Learning and Performance

  1. Completing assignments on time
  2. Completing exams on time
  3. Participating and engaging in group discussions in a meaningful way


Missing & Late Work Policy

Please note all graded assignments must be completed by the due date listed. Late assignments will be automatically penalized with a 1% per day late rate. Assignments over 7 days late will not be accepted. This process is built in Canvas and will be automatically applied. Students experiencing extenuating circumstances should contact me right away to discuss any difficulty meeting your due dates and getting back on track.


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.