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Essential Objectives

Web Schedule Summer 2020

Revision Date: 21-May-20

BIO-1030-VU01 - Introduction to Nutrition

Online Class

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

Synonym: 184877

Location: Winooski - Meets Online

Credits: 3 (45 hours)
Day/Times: Meets online
Semester Dates: 05-26-2020 to 08-17-2020
Last day to drop without a grade: 06-11-2020 - Refund Policy
Last day to withdraw (W grade): 07-14-2020 - Refund Policy
Faculty: Jamie Abbaticchio | View Faculty Credentials
This course has started, please contact the offering academic center about registration
This section meets the following General Education Requirement(s):
Scientific Method
  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.

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.


  • Weekly readings from the book Nutrition: Concepts and Controversies
  • Additional readings, videos, etc posted each week to Canvas
  • Participation in weekly discussion forum posts and comments on classmates' posts: see below for details
  • Weekly assignments: see below for details
  • Midterm research project and presentation: see below for details
  • Final diet analysis and reflection project: see below for details

Assignment Descriptions:

  • Discussion forum: Questions will be posted each week. Students are required to respond to the weekly question that corresponds to the group they are assigned by Thursday night (10pts). Students are required to comment on three classmates’ postings by Monday night (10pts). Postings will be graded on a 20pt scale. The overall total Discussion forum grade will count for 35% of your total course grade. For full details and grading criteria, please see the Discussion Forum Guide posted on our course Canvas page.
  • Weekly Assignments: These will vary and will be posted each week. They may include case studies, worksheets, reflective writing assignments, and other learning activities. Assignments will be graded on a 10pt scale. The overall total Weekly Assignments grade will count for 30% of your total course grade.
  • Midterm Project: Students will be assigned a micronutrient to research and present to the class in an online presentation (powerpoint, presi, video, etc). This will count for 15% of your total course grade. For details and grading criteria, please see the Midterm Project Assignment on Canvas.
  • Final Project: Students will track, record, and analyze their own diet for three days. They will calculate their own personal nutrient needs and create a “perfect day” diet. They will then write a paper reflecting on this process and research nutrients that were lacking in their diet. Finally, they will set personal nutrition & health goals. This will count for 20% of your total course grade. For details and grading criteria, please see the Final Project Assignment on Canvas.

Participation Guidelines:

Students are expected to fully participate in the course by performing all or most of these tasks on a weekly basis, which will likely lead to greater academic success:

  • Engage in your online course multiple times from beginning to end of the week
  • Practice good time management and don’t wait until the end of the week to complete learning activities
  • Complete all required readings and review content materials prior to completing assignments and discussions
  • Show respect for others in all communications
  • Contribute comments based on thoughtful consideration
  • Raise relevant points that add to the conversation
  • Respond both to instructor and fellow students’ questions and comments
  • Reference assigned readings to support comments or differing opinions
  • Ask relevant questions

Evaluation Criteria:



  • Weekly Discussion Forum posting & comments on 3 classmates’ posts


  • Weekly Assignments


  • Midterm Project


  • Final Project


Grading Criteria:

  • A+ through A-: For any work to receive an "A," it must clearly be exceptional or outstanding work. It must demonstrate keen insight and original thinking. It must not only demonstrate full understanding of the topic or issues addressed, but it must also provide a critical analysis of these. In addition, an "A" grade reflects a student's ability to clearly and thoughtfully articulate his or her learning.
  • B+ through B-: For any work to receive a "B," it must be good to excellent work. It must demonstrate strong originality, comprehension, critical thinking, and attention to detail. In addition, a "B" grade reflects a student's ability to clearly articulate his or her learning.
  • C+ through C-: For any work to receive a "C," it must meet the expectations of the assignment. It must demonstrate solid comprehension, critical thinking, and attention to detail. In addition, a "C" grade reflects a student's ability to adequately articulate his or her learning.
  • D+ through D-: For any work to receive a "D," it must marginally meet the expectations of the assignment. It demonstrates minimal comprehension, critical thinking, and attention to detail. In addition, a "D" grade may reflect a student's difficulty in articulating his or her learning.
  • F: Work that receives an "F" grade does not meet the expectations or objectives of the assignment. It demonstrates consistent problems with comprehension, organization, critical thinking, and supporting details. In addition, an "F" grade reflects a student's inability to articulate his or her learning. Students are strongly urged to discuss this grade with their instructor and advisor.
  • P: Equivalent to D (+/-) or better and therefore course will not count as credit for specific program requirements or competence area requirements.
  • NP: indicates failure to meet course objectives and/or failure to meet grading criteria for successful completion as described in the instructor's course description.


Summer 2020 textbook data will be available on April 6. 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-VU01 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: Jamie Abbaticchio
Hiring Coordinator for this course: Ryan Joy

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.


Week 1: May 26 - June 1

Introduction to Nutrition: Why Do We Eat? How Do We Choose What To Eat?; Nutrition Standards and Guidelines
Week 2: June 2 - June 8
The Human Body and The Digestive System
Week 3: June 9 - June 15
Carbohydrates: Sugar, Starch, Glycogen, and Fiber; Blood Sugar Regulation and Diabetes
Week 4: June 16 - June 22
Lipids (Fats) and Proteins
Week 5: June 23 - June 29
Micronutrients: Vitamins and Minerals; Water; Supplements
Week 6: June 30 - July 6
Nutrition Standards and Guidelines; Changing Nutritional Needs Throughout the Life Cycle
Week 7: July 7 - July 13
Midterm Micronutrient Project & Presentation Due!
Week 8: July 14 - July 20
Metabolism, Energy Balance, Body Weight, & Performance Nutrition
Week 9: July 21 - July 27
The Diet-Health Connection & the Microbiome
Week 10: July 28 - August 3
Food Systems, Food Safety, Food Technology, Hunger, and the Future of Food
Week 11: August 4 - August 10
Evaluating Nutrition Research & Nutrition in the Media; Nutrition Controversies
Week 12: August 11 - August 17

Therapeutic Diets, Nutrition & Mental Health, Mindful Eating, Setting Personal Nutrition Goals

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.
  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 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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