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Frederick
Community College HE100ONL–Elements of Nutrition SPRING 2009
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Class begins: 1/24/09 |
Class ends: 5/15/09 |
Last Day to Drop: 4/3/09 |
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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 (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 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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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
written paper of 2-5 pages before the last exam explaining the adequacy of
your 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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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. 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 |
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. |