Frederick Community College
Course Syllabus
HE 102-ONL3 Nutrition in a Changing
World
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.
Identify the components of wellness 2.
Identify personal, social and environmental factors
that affect health. 3.
Examine the relationship between lifestyle choices and
health outcomes. 4.
Analyze the relationship between weight, diet and
activity levels. 5.
Assess different prevention and treatment protocols for
communicable and chronic diseases. |
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Additional Learning
Outcomes: |
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6.
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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7.
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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8.
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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9.
Discuss examples of how nutritional needs change based
on stages of the lifecycle. |
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10.
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) 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. |