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Frederick
Community College HE102 ONL–Nutrition in a Changing World SPRING 2010
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Class begins: 1/23/10 |
Class ends: 5/16/10 |
Last Day to
Drop: 4/9/10 |
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You must send your email address to the instructor before class begins |
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Instructor
Information: |
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Name: Heather Boyd |
Office: N/A |
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E-mail: hboyd@frederick.edu |
Phone
Number: 301-748-2292 |
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Office
Hours: by appointment |
Campus
Mail Box #: 413 |
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Course
Information: |
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Credits: 3 |
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On-campus
Meetings: none |
On-campus
Exams: 1 |
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Prerequisites: EN50A and
EN52 or ESL 95 and ESL 99 |
Co-requisites: none |
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Course
Description: |
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The
videos examine nutrition and how it affects people in their everyday
lives. Concepts & Controversies
provides students with an understanding of basic nutrition principles and
science to back the information in the videos. Students in the course will be able to
identify reliable nutrition information, use sound nutritional knowledge to
manage their own care, and apply nutrition principles to promote a healthy
personal lifestyle. Because
this is classified as a general education course, students are required to
use proper grammar in oral /written assignments and participate in critical
thinking throughout the course. This
means there will be situations where students will need to review
information, analyze it and come up with their own conclusions and ideas
instead of just memorizing and reciting facts. Please use proofreading and “spell-check”
to be sure you have done your best! |
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Core
Learning Outcomes: |
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This
course will enable students to: 1. Describe how to properly design
individualized eating plans by utilizing diet planning principles, the USDA
Food Guide, Healthy Eating Index, Exchange System and food labels; along with
other food guide plans that incorporate personal food preferences. 2. Explain the steps involved in metabolism
and the ways energy is derived from carbohydrates, fat, and protein,
including the consequences of consuming too much and too little energy. 3. List functions, sources,
deficiencies/toxicities associated with the various vitamins and minerals. 4. State the benefits associated with physical
activity, the components of a sound fitness or health program, and the fuels
that are necessary for physical performance and daily activity. 5. Discuss examples of how nutritional needs
change based on stages of the lifecycle. 6. Apply knowledge gained from Nutrition
Pathways that supports healthy lifestyles to their own lives and the lives of
their families. |
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Instructional
Methods: |
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Students
will review video segments (please see blackboard for video schedule and
information) that correspond with the chapters from the text. In addition, weekly class
participation online by submitting your response to the
“Discussion Board” is required*. There will also be assignments that will
need to be submitted to the instructor using Blackboard. Students will be evaluated on class
participation (Discussion Board), assignments, exams, and a final
project. You will receive a “0” for
any late Discussion Board postings or other assignments. Exams must be taken during the times
indicated or students will receive a “0”. *”Discussion
Board” refers to a question that should be answered or commented on after
reading the material or doing other research.
This helps prove to the instructor that students have done the assignments
expected for each week or applied information, and is a very important part
of the class. Discussion between
students is encouraged and required which will enable more in depth learning
and assessment of the material. |
How is this
course organized:
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This course is organized
into 15 weeks and is driven by the Blackboard program offered to FCC. Each week leading up to the exams has
objectives, chapters, video segments, and class participation (through the
Discussion Board). Some weeks will
have other assignments as well. The
final project is a dietary analysis to help students determine the
nutritional adequacy, and balance of their diet. The CD-ROM that comes with your text, or
websites in Blackboard will enable you to do this. You will need to submit a 7-day food diary
and written paper of 2-5 pages before the last exam analyzing your diet for
adequacy. Please see Blackboard
Assignments and “Announcements for complete instructions. Questions
that refer to the procedures or organization of the course should be
forwarded to the instructor through regular e-mail or phone. Example:
“When is the 1st Exam?” or “Where do I drop off my
assignment?” Questions
that refer to the content of the course should be forwarded to the instructor
online through Blackboard and use of the “Discussion Board”. Also,
please put your first & last name and the course name in
the SUBJECT LINE for all e-mail communication. I can not
recognize you by your e-mail address.
This is important!! Just
as important is sending only documents that end in .doc or .docx (Microsoft word) or excel documents. These are the only documents that can be
opened, so please be sure of this before submitting them in blackboard. You can contact FCC’s IT department if you
need assistance with this. |
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Text(s)
for Course: |
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PLEASE
NOTE NEW EDITION OF TEXTBOOK Author:
Sizer & Whitney |
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Progress
Report: |
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By
mid-semester, you will have an opportunity to evaluate your progress in this course
and decide if you need to make any adjustments (additional study, tutoring,
conference with instructor) to assure your success in this course. You can also check your grade on-line
through Blackboard. |
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Evaluation
Methods: |
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Tests
/ Papers / Projects
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Point
Value
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Final Grade Scale |
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-Weekly Participation
Online (Blackboard) -Assignments -Exam 1 (Online) -Exam 2 (On campus) -Exam 3 (Online) -Final Project Total Points Available |
10 pts each x 15 = 150 pts 20 pts each x 3 = 60 pts =100 pts =100 pts =100 pts =100 pts 610 pts |
549-610 = A 488-548 = B 427-487 = C 366-426 = D Below 366 = F |
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If
the graded performance for online assignments differs significantly from the grade
average for proctored assignments, the instructor reserves the right to
administer additional tests. |
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Attendance/Participation
Policy: |
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Students
will submit their answers/comments on the “Discussion Board” weekly as class participation. If you have really done the
reading/assignment you will likely be able to provide an educated
response. A well written and
thoughtful response will give you full credit on the Discussion Board. You will need to submit your posting on the
Discussion Board by Sunday of the week (each week begins on a Monday after
week 1) in order to receive credit. If
your submission is late you will receive a “0” for that week’s Discussion
Board. Discussion between students on
the Discussion Board is encouraged and is a great way to study and clarify
information. It will enrich the
student’s experience in the class. |
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Email Policy: |
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Email
is an instructional tool essential to student-instructor and student-student communication.
In the Blackboard environment by default, your email address is available to
all students in this course. However,
students are permitted to use email addresses of other students in this
course only for the purpose and the duration of this course. Students
who are concerned about the privacy of their personal email address are
reminded of commercially available products that allow them to create unique
email addresses specifically for the purpose and duration of this course. The
instructor can be expected to respond to regular student email inquiries
(grades, posted assignments, and tests excluded) within the time frame of
24-72 hours (excluding weekends or holidays). IMPORTANT: Students, please be sure to check that your
email address is correct in Blackboard, as this is the one the instructor
will use by default for correspondence. |
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Academic
Honesty: |
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Work in this course is subject to the provisions of the
FCC Code of Academic Honesty. Plagiarism in any form will not be tolerated. As
a student, it is your job to practice academic honesty at ALL times. Make sure that all sources, particularly
Internet sources, get proper credit for quotations, paraphrases, and ideas. |
Topical Outline (ONLINE
COURSE)- See Blackboard “Assignment” section for detail.
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Week
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SUBJECT |
CONTENT |
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Week 1 |
Human Health |
Introduction
and Chapter 1 |
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Week
2 |
Nutrition Guidelines
& Digestion |
Chapter
2 & 3 |
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Week
3 |
Calories: Carbs & Fats |
Chapter
4 & 5 |
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Week 4 |
Calories: Protein |
Chapter
6 |
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Week 5 |
Exam 1 (ONLINE) |
Chapters
1 thru 6 |
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Week 6 |
Vitamins |
Chapter
7 |
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Week 7 |
Water &
Minerals |
Chapter
8 |
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Week 8 |
Energy
Balance/Weight Management |
Chapter
9 |
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Week 9 |
Exercise
Nutrition; Diet & Health |
Chapter
10 & 11 |
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Week 10 |
Exam 2 (PROCTORED ON CAMPUS) |
Chapters
7 thru 11 |
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Week 11 |
Food Safety
& Technology |
Chapter
12 |
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Week 12 |
Life Cycle
Nutrition: Mother & Infant |
Chapter
13 |
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Week 13 |
Life Cycle
Nutrition: Child, Teen, & Older
Adult |
Chapter
14 |
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Week 14 |
Hunger
& the Global Environment |
Chapter
15 |
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Week 15 |
Exam 3 (ONLINE) |
Chapters
12 thru 15 |
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NOTE: your instructor reserves the right to make
changes to this outline as needed. |
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Students
with Disabilities: |
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FCC provides reasonable accommodations to otherwise
qualified students with disabilities in accordance with the Americans with
Disabilities Act of 1990 (ADA) and Section 504 of the Rehabilitation Act of
1973 (Section 504) and amendments.
Students with disabilities who are in need of accommodations must
contact the Services for Students with Disabilities (SSD) office at
301-846-2408 (A Building, Room 106A) in order to request and apply for
services. The SSD office will require
appropriate documentation of a disability.
Questions related to accommodations or services can be directed to the
SSD office. Additional information
related to services can be viewed at the following FCC web page: http://www.frederick.edu/student
services/disability.aspx. If you currently receive services from the SSD office,
please submit your Student Success Plan to me and make an appointment with me
to discuss your accommodations and needs in class. I will hold any information you share with
me in strict confidence unless you give me permission to do otherwise. |