Frederick Community College
Course Syllabus
(HE 102 ONL Nutrition
in a Changing World/Section Spring 2012)
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Class Begins: 1/30/12 |
Class Ends: 5/18/12 |
Last Day to Withdraw:
4/16/12 |
Instructor Information
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Instructor: Heather Boyd |
Office: N/A
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E-mail: hboyd@frederick.edu (Instructor will return emails within
48 hours unless over a weekend or holiday) |
Phone Number: 301-748-2292 (Instructor will return voicemail
within 24 hours unless over a weekend or holiday) |
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Office Hours: by appointment (conference call) |
Campus Mail Box Number: N/A |
Course Information
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Course: HE 102 ONL |
Credits: 3 |
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Prerequisites: EN 50A and EN 52 or ESL 95 and ESL 99 |
Co-requisites: none |
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Course Description |
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Nutrition for
Healthy Living
provides students with an understanding of basic nutrition principles and
science to back the information covered in the course. Students 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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By the conclusion of this course: |
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1.
Students will demonstrate
college-level communication skills. Write
and speak effective, organized, clear, and grammatically correct English
appropriate for specific subject purpose and audience through: a. Discussion Board postings on nutrition
related topics b. Written assignments Demonstrate
an understanding of the critical role of listening by: Observing and evaluating the postings of
peer students. |
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2.
Students will demonstrate critical
thinking skills. Demonstrate
critical thinking skills by: a. Evaluating facts and interpretations
presented by the nutrition enhancement industry b. Synthesizing, interpreting, and
analyzing researched information from readings, research materials and the
Discussion Board. |
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Additional Learning Outcomes: |
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3.
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. |
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4.
Discuss examples of how nutritional
needs change based on stages of the lifecycle. |
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5.
Apply knowledge gained from various
resources in the course that supports healthy lifestyles, disease management
and prevention to their own lives and the lives of others. |
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There will be assigned readings, power points, review
sheets, class participation (discussion board), a few written assignments,
and a final project. The written
assignments and final project are to be submitted to the instructor using
Blackboard. The requirement for weekly class participation online is
fulfilled by submitting your response(s) to the “Discussion Board”, which
refers to a question that should be asked, answered or commented on after
reading the material. This helps
demonstrate that students have done the assignment expected for each week or
understand one or more concepts covered.
Responses should encourage discussion between students that will
enable more in depth learning, critical thinking and assessment of the
material. |
Text(s) (Please indicate
if text is required or optional)
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Author: Wendy J. Schiff Title,
Publisher, ISBN, Edition: Nutrition
for Healthy Living, McGraw Hill, ISBN 9780078019104, Second Edition (Required
text) |
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Access
code to online materials is also packaged with the textbook. Please save this code. |
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Author: Michael Pollan Title,
Publisher, ISBN, Edition: Food
Rules: An Eater’s Manual, Penguin
Books, ISBN 978-0-14-311638-7, 2009
Edition (Required text) |
Students will
receive some form of written assessment of their progress in the course no
later than the sixth week of a fifteen week semester or one-third of the
instructional time for shorter sessions.
This is designed to help students make any adjustments (additional
study, tutoring, extra credit or conference with the instructor) to assure
success in the course. Students can
also check their grade online through Blackboard at any time during the
course.
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Tests / Papers / Projects
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Point or Percentage Value
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Final Grade Scale |
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-Weekly Participation (Discussion
Board) |
10 pts each x 15 = 150 pts |
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-Written Assignments |
20 pts each x
3 = 60 pts |
549 - 610 = A |
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-Exam 1 (Online) |
= 100 pts |
488 - 548 = B |
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-Exam 2 (On Campus at Testing Center) |
= 100 pts |
427 - 487 = C |
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-Exam 3 (Online) |
= 100 pts |
366 - 426 = D |
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-Final Project |
= 100 pts |
Below 366 = F |
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TOTAL |
= 610 pts |
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Codes of Academic Integrity and Student Conduct
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Students
are required to uphold the Code of Academic Integrity and the Code of Student
Conduct. Students who violate either of these codes may receive a failing
grade in the class. Information about
these codes and other student policies, procedures, and penalties is available
on the Student Policy and Procedures web page at http://www.frederick.edu/student_services/studentpolicies.aspx . |
Student Services
A variety of services are available to
assist students in succeeding at FCC. Students can learn more about these
services by visiting the Student Services web page: http://www.frederick.edu/student_services/index.aspx
Students
with disabilities who are in need of accommodations or who have questions related
to disabilities services should contact the Services for Students with
Disabilities (SSD) office at 301-846-2408. Students can learn more about these services
by visiting the Services for Students with Disabilities web page: http://www.frederick.edu/student_services/disability.aspx .
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This
is not a self-paced course; weekly reading, power points, assignments,
etc. must be completed on time. Students
are expected to check email and announcements daily or a minimum of every
other day. Weekly class participation
online via the “Discussion Board” is required. Students will post their questions, answers
or comments (depending on the week) using proper spelling and grammar by
Sunday evening of each week (each week begins on Monday). Responses should be well-written and
thoughtful in order to receive full credit (10 points). Simple one sentence postings or stating you
agree/disagree will receive 0-5 points. If any assignments in the
class or submissions to the “Discussion Board” are late you will receive a
“0”. Please see “Discussion Board
Rubric”, instructions on each of the 3 graded assignments, and “Grading
Rubric for the Dietary Analysis Project” in blackboard for further grading
criteria. Please note that additional
discussion between students on the “Discussion Board” to foster learning is
also encouraged but will not result in bonus points. In
case of serious illness, emergency, religious holidays, or participation in
official college functions, students remain responsible for completing the
requirements of the course. If
face-to-face participation components (Exam 2 at Testing Center) cannot be
met due to serious illness, emergency, religious holidays, or participation
in official college functions, the instructor may explore make-up
opportunities in different class participation formats as warranted. |
Email Communication
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All students will receive and be expected
to use their FCC email address for their correspondence with faculty and
staff at the college. Students can
establish and access their FCC email accounts at the login page: https://myfcc.frederick.edu. |
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Class |
Date |
Subject |
Content/Assignment
(See Blackboard) |
Estimated Time/hrs. |
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4/16/12 |
Last Day to Withdraw from this Course
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Inclement
Weather Policy does not apply/course is online. |
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Week 1 |
1/30/12 |
Nutrition Basics & Evaluating
Nutrition Info |
Chapters 1 & 2 (Week 1
Assignments) |
Orient to bb= 2 hrs Reading= 3 hrs. DB= .5 hr. |
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Week 2 |
2/6/12 |
Planning Nutritious Diets & Body
Basics |
Chapters 3 & 4 (Week 2
Assignments) |
Reading= 4 hrs. Assignment= 1.5 hrs. DB= .5 hr |
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Week 3 |
2/13/12 |
Carbohydrates & Fats |
Chapters 5 & 6 (Week 3
Assignments) |
Reading= 5.5 hrs. DB= .5 hr |
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Week 4 |
2/20/12 |
Proteins |
Chapter 7 (Week 4 Assignments) |
Reading=3.5 hrs Assignment= 2.5 hrs. DB= .5 hr |
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Week 5 |
2/27/12 |
Exam 1 (Online) |
Chapters 1 thru 7 (Week 5
Assignments) |
Study= 7 hrs. Exam= 1.25 hr. DB= .5 hr. |
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Week 6 |
3/5/12 |
Vitamins |
Chapter 8 (Week 6 Assignments) |
Reading= 2.5 hrs DB= .5 hr |
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Week 7 |
3/12/12 |
Water & Minerals |
Chapter 9 (Week 7 Assignments) |
Reading= 2.5 hrs DB= .5 hr |
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3/19/12 |
Spring Break |
No Additional Assignments |
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Week 8 |
3/26/12 |
Energy Balance & Weight Control |
Chapter 10 (Week 8 Assignments) |
Reading= 3.5 hrs Assignment= 3 hrs. DB= .5 hr |
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Week 9 |
4/2/12 |
Nutrition for Physically Active
Lifestyles |
Chapter 11 (Week 9 Assignments) |
Reading= 2.5 hrs DB= .5 hr |
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Week 10 |
4/9/12 |
Exam 2 (On campus- Testing Center) |
Chapters 8 thru 11 (Week 10
Assignments) |
Study= 5 hrs. Exam= 1.25 hr. DB= .5 hr. |
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Week 11 |
4/16/12 |
Food Safety Concerns |
Chapter 12 (Week 11 Assignments) |
Reading= 2.5 hrs DB= .5 hr |
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Week 12 |
4/23/12 |
Nutrition for a Lifetime |
Supplemental
Reading: Food Rules (Week 12 Assignments)
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Reading= 2.5 hrs. DB= .5 hr
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Week 13 |
4/30/12 |
Nutrition
for a Lifetime |
Chapter 13 (Week 13 Assignments) |
Reading= 2.5 hrs. DB= .5 hr |
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Week 14 |
5/7/12 |
Final Project |
Dietary Analysis (Week 14
Assignments) |
Food Log= 2 hrs. Data Entry= 2 hrs. Summary= 2.5 hrs. DB= .5 |
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Week 15 |
5/14/12 |
Exam
3 (Online) |
Chapter 12 & 13 (Week 15
Assignments) |
Study= 4 hrs. Exam= 1.25 hr. DB=.5 hr. |
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Total= 75.75 hrs. |