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Essential Objectives

Course Syllabus

Revision Date: 29-Aug-22

Fall 2022 | BIO-1030-VO15Y - 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: 11-01-2022 to 12-19-2022
Last day to drop without a grade: 11-10-2022 - Refund Policy
Last day to withdraw (W grade): 11-29-2022 - Refund Policy
This course has started, please contact the offering academic center about registration


Mary Lothrop
View Faculty Credentials

Hiring Coordinator for this course: Jennifer Guarino

General Education Requirements

This section meets the following VSC General Education Requirement(s) for Catalog Year 21-22 and later:
Natural Science
  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 is a no cost textbook or resource class ***

This course only uses free Open Educational Resources (OER) and/or library materials. For details, see the Canvas Site for this class.


Self study topics to include assigned readings, learning modules, and/or videos


Discussion Board Forums

Topic Specific Case Studies

Nutrient Analysis Project

Final Case Studies

Evaluation Criteria

o Quizzes (25%) – There will be six, non-cumulative, online quizzes given during the semester. You will have 30 minutes to complete each quiz, which will be a combination of multiple choice, fill-in the blank, matching, and short answer questions. Throughout the semester the lowest quiz grade will be dropped.

o Assignments (25%) & Participation in Online Discussions (20%) – on most weeks there will be an assignment, generally in the form of a case analysis, or online discussion forum corresponding to the topic(s) covered that week. Specific instructions, expectations, and grading requirements will be communicated with each assignment or discussion forum. The goal of these assignments and discussions is to demonstrate the real world application of content covered in class. All assignments will be submitted electronically though the course site.

o Diet Analysis Project (15%) – You will be asked to record and analyze your dietary intake for seven days (5 weekdays and 2 weekend days, but not necessarily consecutive days) utilizing a free, web-based, diet-tracking program of your choosing. You will then generate a short analysis of your finding by responding to several question prompts.

o Final Case Studies (15%) – During the last week of the semester you will complete a series of case studies, pulling together information from each content area covered throughout the course. Case studies will be completed in lieu of a final exam.

Grading Criteria

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

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 
NPLess than 600

Weekly Schedule

Week/ModuleTopic  Readings  Assignments


An Introduction to Nutrition / Nutrition Information & Misinformation


The What, The Why, They How

AND Total Diet Approach to Healthy Eating

Food Marketing

Food Label Claims

Research Spotlight

The Scientific Method

Information Sources

Research Designs


Discussion Forum: Getting to know you

Assignment: Evaluating Diet Quality

Discussion Forum: Impacts of Diversity & Inclusion on Scientific Research

Assignment: Finding Credible Resources - Lit Review

Quiz 1: An Introduction to Nutrition and Nutrition Information & Misinformation

Extra Credit Assignment: Marketing in the Market



Digestion, Absorption, & Transportation of Nutrients / Carbohydrates


Digestive Action

The Food Pathway


Gastrointestinal/Digestive Diseases & Disorders


Carbohydrate Composition & Carbohydrates

Regulation of Blood Glucose Levels

Functions of Carbohydrates

Sources of Carbohydrates


Discussion Forum: Are probiotics really beneficial for GI health?

Assignment: Finding Reliable Web Sources on Probiotics

Discussion Forum: Organ Systems

Assignment: Beverage Tax Debate

Quiz 2: The Digestive System and Carbohydrates



Lipids / Proteins


Fatty Acids




Digestion & Absorption of Lipids

Lipids in the Body

Lipids in the Diet

Lipids & Health

Spotlight on Trans Fat

Protein Structure

Functions of Proteins in the Body

Digestion & Absorption of Proteins

Nitrogen Excretion

Proteins in the Diet & Protein Quality

Spotlight on Vegetarian Diets

Protein Energy Malnutrition (PEM)


Assignment: Omega-3 Case Study

Discussion Forum: Omega-3

Discussion Forum: Vegetarian Diet Case Study

Assignment: Vegetarian Diet Case Study

Quiz 3: Proteins and Lipids



Vitamins / Minerals & Water


Vitamins A, D, E, K, C




Vitamin B6 (Pyridoxine)


Vitamin B12

Pantothentic Acid


Mineral Categories: Calcium, Phosphorus, Sodium, Potassium, Magnesium, Sulfur, Chloride, Iron, Iodine, Fluoride, Zinc, Copper, Selenium, Chromium



Discussion Forum: Vitamin Safety

Assignment: Vitamins Roadmap Problems

Discussion Forum: Minerals

Assignment: Minerals Roadmap Problems

Quiz 4: Vitamins, Minerals, & Water



Energy Balance & Weight Management / Diet & Disease


Assessing Weight Status & Disease Risk

Estimating Energy Needs

Weight Maintenance

Weight Loss

Weight Management Strategies

Cardiovascular Disease

Metabolic Syndrome

Type 2 Diabetes Mellitus


HBO Weight of the Nation: Consequences

HBO Weight of the Nation: Choices

HBO Weight of the Nation: Challenges


Discussion Forum: Weight of the Nation

Assignment: Energy Balance & Weight Management Case Study

Discussion Forum: Student Cases - Your opportunity to create & respond

Assignment: Diet & Disease Case Studies

Quiz 5: Energy Balance & Weight Management and Diet & Disease



Nutrition & the Lifecycle / Diet Analysis Project







Older Adult


Discussion Forum: Nutrition for different stages of life and different activity levels

Assignment: Dietary Supplement Safety

Quiz 6: Nutrition & the Life Cycle

Assignment: Diet Analysis Project



Social Inequalities / Final Case Studies


The Science and Value of Diversity: Closing the Caps in Our Understanding of Inclusion and Diversity

What is nutrition, and why does it matter?

How Can We Assess the Nutritional Status of an Individual?


Discussion Forum: Social Inequalities

Assignment: Social Inequalities

Assignment: Final Case Study

Discussion Forum: Final thoughts on the course


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

Attending an online course means a student posted a discussion forum response, completed a quiz or attempted some other academically required activity within the stated course week. (Simply viewing a course item or module does not count as attendance.)

Missing & Late Work Policy

While I understand that things come up - and my primary goal is to support each student's ability to learn the content over the course of the semester - meeting deadlines and participating in the class in real time are also important. Students are welcome to work ahead on assignments/quizzes.

*Late quizzes will not be accepted, however the lowest quiz grade is automatically dropped.*

**There will be a 10% grade deduction per day for assignments that are turned in after the deadline for any reason.**

Note: It is the student's responsibility to ensure that the correct, completed document has been submitted.

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.