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Frederick
Community College HE102ONL–Nutrition in a Changing World SPRING 2010
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Class begins: 1/23/10 |
Class ends: 5/14/10 |
Last Day to Drop: 4/9/10 |
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You must confirm your email address on the class site (under Course Information) |
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Instructor
Information: |
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Name: Danielle Stoffer, MS |
Office: N/A |
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E-mail: dstoffer@frederick.edu |
Phone
Number: 301-865-4136 or 240-446-9550
(cell) |
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Office
Hours: by appointment |
Campus
Mail Box #: 394 |
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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:
None |
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. Nutrition Concepts &
Controversies, 11th edition 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. |
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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. Students with Disabilities 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. |
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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 or complement 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 through the Blackboard site. Students will be evaluated on class
participation (Discussion Board), assignments, exams, and a final project. *”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 and is a very important part of the
class. Discussion between students is
encouraged which will enable more in depth learning and assessment of the
material. |
How is this course organized: |
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Course
Learning Outcomes (in the Syllabus) are the major purposes of this course and
what you are expected to be able to do by the end of the course. 2. Weekly
Objectives (in the Assignments area, in each weekly folder) break the
Course Learning Outcomes down for each week. This is a preview of what to
learn in the chapters, videos, and discussion for the week. Read the Weekly
Focus carefully so you will know what to concentrate on. 3. Weekly
video. These videos have been carefully selected to introduce and further
explore certain nutrition topics. Some weeks they are directly related to the
chapter topic, other weeks they help clarify concepts in the text. And hey,
who doesn't like a movie once in a while! These videos are well
done, so grab a cup of coffee or tea ☺, relax, and watch the movie. 4.
Weekly Readings are from Nutrition Concepts & Controversies, 11th
edition. Please make sure you have the 11th edition as many chapters
and pages have changed from older editions. **Study hint, read the chapters before the week begins or within the
first 2 days in order to appropriately participate in the discussion and
complete assignments. 6. Writing
Assignments, reinforce material in the textbook, gives you opportunities
for discovery and provides a practical side to your personal
health education experience. 7.
Online Weekly Discussions demonstrate your critical thinking based on
knowledge gained from videos, research, lecture notes, chapters, your own
experience, and others' experience. Your participation counts toward final
grade and it is a BIG part of your grade. 8. Dietary Analysis Project
–more detail on the Blackboard
site |
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Text(s)
for Course: |
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PLEASE
NOTE do NOT use old old edition of text. Author:
Sizer & Whitney |
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Progress
Report: |
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A
fantastic feature of an online course is that you have full access to your
grades and can monitor your progress consistently. By the end of the 6th week
of the semester (after exam 1, taken in week 5), you will have an opportunity
to evaluate your progress in this course with me if necessary and decide if
you need to make any adjustments (additional study, tutoring, face to face
conference with instructor) to assure your success in this course. |
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Evaluation
Methods: |
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Tests / Papers / Projects
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PERCENTAGE
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Final Grade Scale |
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Discussion
Boards (12 @ 2.5% each) -Assignments
(3 @ 8%) -Exam
1 (Online)-11% -Exam
2 (Online)-11% -Exam
3 (Online)-11% **you
will not need to go to the testing center in this class -Final
Project-1 @ 13% |
30% 24% 33% 13% |
A = 90% - 100% B = 80% - 89% C = 70% - 79% D = 60% - 69% F = 0%
- 59% |
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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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Attendance and participation are
expected. I am able to track when you have accessed the site and will follow
participation in the weekly discussion. Attendance for online courses
includes accessing and completing assignments and actively participating in weekly
discussion on time. You
are also expected to check class announcements and e-mail at least every
other day in an online course. |
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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 purposes
related to this course and only for the duration of this course. Students who
are concerned about the privacy of their personal email address are reminded
to use their FCC student e-mail address (example: username@myfcc.frederick.edu. FCC student accounts have
been set up specifically for use in college courses. The
instructor can be expected to respond to regular student email inquiries
(grades, posted assignments, and tests excluded) within the time frame of 24
to 48 hours. |
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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 “Assignments” section for detais each weekl.
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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 |
Chapter
4 |
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Week 4 |
Fats |
Chapter
5 |
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Week 5 |
Calories: Protein |
Chapter
6 |
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Week 6 |
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 (essays, open book) |
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. |