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Frederick
Community College HE100ONL–Elements of Nutrition SUMMER 2009
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Class begins: 5/30/09 |
Class ends: 7/25/09 |
Last Day to Drop: 7/8/09 |
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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: 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. 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. |
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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 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. *”Discussion
Board” refers to a question that should be answered or commented on after
reading the material. This helps prove
to the instructor that students have done the assignments expected for each
week. It will also encourage discussion
between students that 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 8 weeks and is driven by the Blackboard program offered to FCC. Each week has chapters and video segments,
each week leading up to the exams have assignments and/or class
participation. Students will submit
their answers/comments on the “Discussion Board” each week as class
participation. The final project is a
dietary analysis to help students determine the nutritional adequacy, and
balance of their diet. There are
websites in Blackboard that will enable students to do this. Students will need to submit a written
paper of 2-5 pages before the last exam summarizing the program’s analysis,
explaining the adequacy of each student’s diet, and how it could be improved. 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!! |
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Text(s)
for Course: |
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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 at any time during the course. |
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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 8 = 80 pts 20 pts each x 3 = 60 pts 100 100 100 100 540 |
486-540 = A 432-485 = B 378-431 = C 324-377 = D Below 324 = 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. There are 8 opportunities to
participate in the “Discussion Board”, and participation is always required
within the timeframe given each week. |
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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). |
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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, Nutrition Guidelines, & Digestion |
Chapters
1 & 2 (Video 1-Nutrition Basics & Food Choices) Chapter
3 (Video 2-Intro to the Digestive System) |
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Week
2 |
Calories: Carbs, Fat, & Protein |
Chapters
4, 5, & 6 (Videos 3, 5, & 7-Carbohydrates; Fats; & Protein) |
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Week
3 |
EXAM
1 (online) |
Chapters
1 thru 6 |
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Week
4 |
Vitamins,
Minerals & Water |
Chapters
7 & 8 (Videos 13, 14, & 15-Vitamins:
Fat Soluble; Major Mineral & Water; Trace Minerals |
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Week
5 |
Energy
Balance/Weight Management; Exercise Nutrition; Diet & Health |
Chapter 9
(Video 10-Weight Control: Energy Regulation) Chapter 10
(Video 17-Physical Activity: Fitness
Basics) Chapter 11
(Videos 22 & 24-Diet & Health) |
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Week
6 |
EXAM
2 (proctored on campus) |
Chapter
7 thru 11 |
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Week
7 |
Food Safety
& Technology; Life Cycle Nutrition; Hunger & the Global Environment |
Chapter
12 (Video 25-Consumer Concerns & Food Safety) Chapter
13 (Video 18 & 19-LifeCycle:
Pregnancy, Lactation & Infancy) Chapter
14 (Video 20 & 21 LifeCycle:
Childhood & Adolescence,
Adulthood & Aging) Chapter
15 (Video 26-Applied Nutrition) |
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Week
8 |
EXAM
3 (online) |
Chapter
12-15 |
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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. |