Course Syllabus
HE 102-ONL5 Nutrition
in a Changing World
Spring 2012, Second 8
Week Session
|
Class
Begins: 3/26/12 |
Class
Ends: 5/18/12 |
Last
Day to Withdraw: 5/1/12 |
|
Meeting
Date & Time: Room Online |
||
Instructor
Information
|
Instructor: Daniel Fenyvesi
M.S., R.D. |
Office: Allied Health Suite by Appointment |
|
E-mail:
dfenyvesi@frederick.edu |
Phone
Number: 301-602-0559 |
|
Office
Hours: By appointment |
Campus
Mail Box Number: none, all assignments
must be turned in online |
Course
Information
|
Course: HE 102, Nutrition
in a Changing World |
Credits: 3 |
|
Prerequisites: EN50A and EN52 or
ESL 95 and ESL 99 |
Co-requisites: None |
Course
Description
|
Provides
students with an understanding of basic nutrition principles and science to
and explore nutritional concepts and trends.
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. |
Core
Learning Outcomes
|
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: ·
Oral presentations on nutrition related topics ·
Written assignments Demonstrate an understanding of the
critical role of listening by: Observing and evaluating peer speakers 2.
Students will
demonstrate critical thinking skills. Demonstrate critical thinking skills by:
3. Students will make personal application
of nutritional information. Personal diet analysis and research will be
required. |
Additional Outcomes
|
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. |
|
Textbook:
Students are expected to read the assigned reading in the text BEFORE discussion
board open every Wednesday. Internet
Exploration/Media: Instructor will supplement text with internet and relevant
media How the
Course is Organized 1.
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, class lecture and discussion for the week. Read the
Weekly Focus carefully so you will know what to concentrate on. 3. Discussion
board Participation. Worth 36% of your grade, this is critical. Use this
to interact with students and show/share your knowledge. Don’t not use this
board to vent, it is not a chat room, it is a serious place to discuss science,
public health policy, and nutrition. 4.
Weekly Readings. You are expected to read the assigned chapters
before the week of class begins in order to appropriately participate in online
discussions. 5. Writing
Assignments, reinforce material in the textbook, encourages you to apply
information learned in the text, provides opportunity for discovery and provides
a practical side to your personal health education experience. 6. Exams.
There are three exams that will be taken or turned in via Blackboard. Exams
vary from multiple choice/TF format to applied
learning essays. They are in a timed, open book format (essays are just open
book), meaning you can use the text as reference but you MUST study and
understand the material in order to do well. All exams are opened on
Blackboard at Friday 5pm and closed Sunday 9pm. 7. Dietary Analysis Project – This project will help you
analyze and apply information learned in class to your own nutritional
needs/deficiencies |
Text(s)
|
Nutrition
for Healthy Living, 2nd Edition, Wendy J. Schiff, ISBN#
978-0-07-352273-9 |
|
The text is required for this course. |
|
|
|
A
fantastic feature of having a Blackboard site 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), 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, phone conference with
instructor) to assure your success in this course. |
Tests / Papers /
Projects
|
Point or Percentage
Value
|
Final Grade Scale |
|
Discussion
Board 8
weeks @ 3% per week Assignments
3 @ 7% Personal
Assessment 1 @ 3% -Exam
1 -12% -Exam
2 -12% -Exam
3- 12% -Final
Project-1 @ 13% |
24%
21% 6% 36% 13% |
**do
not go by points, I grade by weighted percentage. A
= 90% - 100% B
= 80% - 89% C
= 70% - 79% D
= 60% - 69% F
= 0% - 59% |
|
TOTAL |
100% |
|
Codes
of Academic Integrity and Student Conduct
|
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 .
|
(1)
Discussion board participation is mandatory. (2)
You are also expected to check class announcements on
our Blackboard companion site daily. (3)
In case of serious illness, emergency, religious
holidays, or participation in official college functions, students remain
responsible for completing the requirements of the course and will discuss
options with instructor before deadlines. |
Email
Communication
|
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. |
|
Class |
Subject |
Content/Assignment |
|
Week
1 |
The
Basics of Nutrition Dietary Analysis Project Introduced Evaluating Nutrition Information/Planning
Nutrition Diets Personal Evaluation due by Sunday
9pm |
Chapter
1,2, 3 |
|
Week
2 |
Body Basics Carbohydrates Assignment 1 Assigned |
Chapters
4, 5 |
|
Week
3 |
Fats
Assignment 2 Assigned Exam
1 Opened on Friday, closed on Sunday at 9pm. |
Chapter
6, exam on Chp 1-6 |
|
Week
4 |
Proteins,
Vitamins Assignment 1 Due by Sunday no later
than 9pm |
Chapter
7, 8 |
|
Week
5 |
Minerals
and Water Energy
Balance and Weight Control Assignment 2 Due by Sunday no later than 9pm |
Chapter
9, 10 |
|
Week
6 |
Nutrition
for Physically Active Lifestyles, Food Safety Concerns. Assignment 3 Assigned Exam
2 on Chp 7- 10 Opened on Friday, closed on Sunday at 9pm. |
Chapter
11 |
|
Week
7 |
Continue
Food Safety & Technology Nutrition
for Lifetime Assignment 3 Due by Sunday no later than 9pm |
Chapter
12, 13 |
|
Week
8 |
Dietary
Analysis Project Due by Sunday no later than
9pm Exam
3
on Chp 11-13 Opened on Friday, closed on Sunday at
9pm. |
Chapter
13 |