Harrisburg Area Community College Science Division Virtual Learning Nutrition 104- Syllabus

Transcription

1 Harrisburg Area Community College Science Division Virtual Learning Nutrition 104- Syllabus SEMESTER: Summer 2015 CREDITS: 3 CRNs: 4603 & 4669 INSTRUCTOR: Yolanda Williams, MS, RD Office Location: Harrisburg Campus H-213 Phone: Office Hours: By appointment YKWILLIA@hacc.edu CATALOG DESCRIPTION: Introduction to nutrition principles including the digestive system; the six nutrients and their roles in the body; food sources with an emphasis on the anatomy, physiology and biochemical processes. Nutrient recommendations; nutritional needs during the life cycle. Nutritional factors in food selection and preparation of foods with an emphasis on the nutritional and chemical properties of foods. Nutrition in health and disease: weight control, diabetes, cardiovascular disease, dental health, cancer and nutrition. Conducting a diet history. Development of healthful recipes and menus. Evaluation of nutrition information for the public. Exercises include evaluation of the diet and recipes using computerized analysis; evaluation of body composition and sampling of foods with healthful properties such as vegetarian items, low fat, and foods with particular phytochemicals Prerequisite Course(s): None Text(s), required: Blake, Munoz and Volpe Nutrition: From Science to You, Second Edition w/ Access Card Package ISBN OBJECTIVES: 1. To identify the physical and chemical aspects of digestion and absorption. 2. To examine the carbohydrate, lipids and protein composition of foods and calculate the percentage of Calories provided. 3. To establish and practice good nutritional habits for good health. 4. To list nutritional needs of the human body during all stages of the life cycle. 5. To identify the relationship of nutrition and disease. 6. To evaluate nutrition information and to distinguish facts from untruths, half-truths and misinformation. 7. To examine nutrition education materials for the general public.

2 8. To use computers for nutrition analysis. COURSE REQUIREMENTS: 1. The student will be required to keep a food diary during the semester. The student will use MyDietAnalysis to complete three projects. These projects will require the student to evaluate and analysis their diet based on specific guidelines. The instructions for each project will be posted under the Drop Box and Course Content. 2. The student is also required to write one critique of nutrition information presented in newspapers, magazines, books or items on the Internet. The article or a copy must be attached to the critique including the date and source. DO NOT SELECT PROFESSIONAL ASSOCIATION PUBLICATIONS, such as nursing or dental journals. Student articles should not be more than one year old. The student may choose to critique an article that is inaccurate. The student will evaluate the validity of the nutrition information based upon: a. The credentials and affiliation of the source, b. Nutrition concepts you have learned, c. Library research students must find one other source that either supports or refutes the information found in the original article. 3. Students will be required to answer discussion questions and participate in the discussion forum to earn points. Your participation responses should not EXACTLY repeat topics that have been mentioned; instead your response should further elaborate on topics mentioned or provide new/additional insight to the week s discussion topic. The specific questions and directions for discussion and participation weeks will be available under the Course Content Tab in Desire2Learn. 4. The student will complete various online untimed activities that must be completed by the deadlines on the COURSE CALENDAR. Such as, calculating the energy found in foods, determining the percentage of Calories from carbohydrate, protein and fat. Method of Instruction and Course focus: The course is conducted online with using group discussions, and class exercises, and Pearson online resources to reinforce concepts and ideas. Although basic scientific principles of nutrition are the primary focus of the text, the practical applications for nutrition will also be emphasized. In addition to learning how the body handles food, students will learn to read and analyze food labels; analyze personal eating habits; distinguish between nutrition fact and fiction; identify relationships between nutrition and disease; and integrate nutrition information into their daily lives.

3 Be sure that you understand what is required to be successful in an on-line course. NOT EVERY STUDENT IS ABLE TO BE SUCCESSFUL AS AN ON-LINE STUDENT. Please do not assume that because you have had good grades that you are a good candidate as an on-line student. The ability to work independently and to meet deadlines is very important to your success in this class. The willingness to ask questions is also essential. GRADING: A final grade will be determined by the student's performance in specific areas. Exams and activities will score points based on the questions answered correctly. Written assignments will be graded using a rubric or instructor comments will be inserted into the paper. Instructor comments will be in the grade book along with specific total number of points for discussion and participation. Activity Points Exams 5 exams worth 100 points each Calculating Calories Activity Article Critique Discussion and Participation My Diet Analysis Projects Total Points: 500 points 50 points 100 points 100 points 150 points 900 points Grading Points = A Points = B Points = C Points = D 539 Points and below = F Assignments must be submitted as scheduled. A 10% grade reduction will be made for each DAY an assignment is late. Assignments will NOT be accepted 3 days after the scheduled due date. Points are deducted when your name is missing from your work. Assignments should reflect the student s best work effort and, as a result, students should allow sufficient time to produce quality work. In order to pass the course, you must complete ALL course requirements. Regardless of the points earned, any component not complete may result in a failing grade for the course.

4 Exams: Each exam will be worth 100 points and will include true and false, multiple choice and matching questions, short answers/fill in the blank or listing questions, and an essay question valued at 10 points each. The number of questions on exams varies. Exams will consist of the following lessons: Exam 1 Chapter an untimed, open book, on-line exam to be taken on your personal computer. Exam 2 Chapter 4,5,6,8 --A timed on-line closed book exam to be taken on your personal computer Exam 3 Chapter 7, A timed on-line closed book exam to be taken on your personal computer Exam 4 Chapter Vitamins, Water and Minerals, an untimed, open book, on-line exam to be taken on your personal computer. Exam 5Chapter plus some cumulative content--a timed on-line closed book exam to be taken on your personal computer Attendance and Withdrawal Procedure: If a student does not actively participate in the online class within the first 2 weeks of the course they will removed from the course. Examples of academic activities include, but are not limited to, the following : Submitting an assignment Taking a quiz or exam Participating in an interactive tutorial or computer-assisted instruction Participating in online discussion about academic matters Initiating contact with the faculty member to ask a question about the academic subject being studied in the course The instructor will Drop a student from the course if 2 assignments and/or exams are missed, unless the student contacts the instructor, it will be assumed that they are no longer participating in the course. They will be denied access to the course and will either be Withdrawn from the course or receive a "F" for the course. If a student decides to withdraw from this course, contact your instructor or your advisor or a division counselor to discuss how to complete the official withdrawal from online, (drop slip). Failure to "officially" withdraw will result in withdrawal by the instructor and/or a grade of F for the course. An I grade will be given only in very rare circumstances such as extended illness. After discussion with the student, the instructor and student will agree on a time frame for completion of the course work. The work must be completed within 6 weeks of the following semester to allow instructor time to grade the work and submit the appropriate grade change.

5 Communication: According to college policy you should expect an answer within 2 business days. My usual response time is often by the next day when you ask questions in D2L under the Discussion Forum. communications should have a descriptive subject identifying the content of the message rather than some non-specific identifier such as "Hi, A question, etc." Questions related to course work which are not of a personal nature should be posted to QUESTIONS FROM STUDENTS in the Discussion Forum since the answers to these questions could benefit others in the class. You should use your hawkmail address to communicate. Assignments sent to my hacc.edu address will not be accepted, they must be submitted in the Dropbox. My office hours are by appointment only. Call or to schedule an appointment. Please feel free to call me if you need to have a discussion about your work or an assignment. Recommended Learning Process: In order to gain an understanding of each lesson, students should study a minimum of six to nine hours per week. This recommendation is in keeping with the number of hours spent studying for a traditional 3-hour lecture class. The following study sequence is recommended: 1. At least three times a week students should look at the course for announcements and discussion topics. All students are expected to introduce themselves to their fellow student in discussion within the first week and to post questions and comments for all. Check the course calendar regularly. 2. Communicate with fellow students and your instructor. Chats will be scheduled once the students in the class indicate a time which is convenient (usually Sunday evening). Chats are not mandatory but may help you ask questions concerning upcoming assignments and exams and get immediate feedback. The Chats are not lectures on specific content but during chats students may ask for clarification of information in the textbook. 3. CONTACT ( , call, voic ) your instructor if you need personal help. 4. COMPLETE all assignments including one dietary analysis projects. Complete an article critique and online assignments. Submit by the deadlines (available on the Assignments and Course Calendar that follows and the online Calendar which has the specific due dates). 5. Students are encouraged to look at food labels and their vitamin and/or mineral supplement labels to enhance knowledge of food products and improve purchasing skills for healthful foods.

6 Academic Dishonesty Policy: ACADEMIC DISHONESTY is defined in Administrative Procedure 594. A partial description of this procedure is given below. Academic dishonesty is defined as an intentional act of deception in which a student seeks to claim credit for the work or effort of another person, or uses unauthorized material or fabricated information in any academic work. It includes, but is not limited to: A. Cheating - giving or receiving answers on assigned material, using materials or aids forbidden by the instructor... unauthorized possession of examinations... B. Plagiarism - offering someone else's work, words, or ideas as one's own or using material from another source without acknowledgement. C. Interference interfering without permission with the work of another student, either by obtaining, changing or destroying the work of another student. D. Buying or selling of term papers, homework, examinations, laboratory assignments, computer programs, etc. E. Falsifying of one's own or another's records F. Knowingly assisting someone who engages in A - E above. Penalties for students found to have committed academic dishonesty include, but may not be limited to, the following: A. Lowering of a grade or failure for a particular assignment, B. Lowering of a grade, failure, and/or dismissal from the course. C. Disciplinary probation-may include a limitation on credits, mandatory repeat of a course, etc. D. Suspension from a curriculum. E. Suspension from the College Online students are encouraged to study together when possible. Unless an assignment or exam is identified as a group project, students are expected to do their work independently. Assignments which appear to be too similar will be considered to be plagiarized. Each student should take their exams independently of any other student in the class, any situation where it appears that students have shared exam information will be considered dishonest. Students who are believed to be dishonest will be reported using the Behavioral Reporting Form. This information may become part of the student s academic record. EEOC POLICY 005: It is the policy of Harrisburg Area Community College, in full accordance with the law, not to discriminate in employment, student admissions, and student services on the basis of race, color, religion, age, political affiliation or belief, gender, national origin, ancestry, disability, place of birth, General Education Development Certification (GED), marital status, sexual orientation, gender identity or expression, veteran status, genetic history/information, or any legally protected classification. HACC recognizes its responsibility to promote the principles of equal opportunity for employment, student admissions, and student services taking active steps to recruit minorities and women. The Pennsylvania Human Relations Act ( PHRAct ) prohibits discrimination against prospective and current students because of race, color, sex, religious creed, ancestry, national origin, handicap or disability, record of a handicap or disability, perceived handicap or disability, relationship or association with an individual with a

7 handicap or disability, use of a guide or support animal, and/or handling or training of support or guide animals. The Pennsylvania Fair Educational Opportunities Act ( PFEOAct ) prohibits discrimination against prospective and current students because of race, religion, color, ancestry, national origin, sex, handicap or disability, record of a handicap or disability, perceived handicap or disability, and a relationship or association with an individual with a handicap or disability. Information about these laws may be obtained by visiting the Pennsylvania Human Relations Commission website at If an accommodation is needed, please contact the disability coordinator for your campus: HACC Gettysburg Campus Peggy Violette Counselor/Disability Services G Old Harrisburg Road Gettysburg, PA Phone: Fax: mlviolet@hacc.edu HACC Harrisburg Campus Carole Kerper Director, Disability Services Cooper 230 One HACC Drive Harrisburg, PA Phone: Fax: clkerper@hacc.edu HACC Lancaster Campus Vicki Van Hise Coordinator, Disability Services Main 212B 1641 Old Philadelphia Pike Lancaster, PA Phone: Fax: vlvanhis@hacc.edu HACC Lebanon Campus Deborah Bybee Coordinator, Disability Services 104K 735 Cumberland Street Lebanon, PA Phone: dabybee@hacc.edu HACC York Campus Lori Shoemaker MSS, LSW Coordinator, Disability Services YL 134A 2010 Pennsylvania Avenue York, PA17404 Phone: Fax: rshoemak@hacc.edu HACC Virtual Learning Deborah Bybee Coordinator, Disability Services 104K 735 Cumberland Street Lebanon, PA Phone: dabybee@hacc.edu Assignments & Course Calendar: Date Topic Assignment Week 1 May 26 Week 2 May 31 Overview of Nutrition Tools for Healthy Eating Chapter 1 Textbook Calculating Activity Chapter 2 Textbook Discussion and Participation Week

8 Week 3 June 7 Week 4 June 14 Week 5 June 21 Week 6 June 28 Digestion & Carbohydrates Finish Carbohydrates & Lipids Proteins Metabolism Chapters 3 & 4 Textbook Exam #1 Chapters 1-3 Open Book Chapters 4 & 5 Textbook My Diet Analysis-Project #1 Chapter 6 Textbook Discussion and Participation Week Chapters 8 Textbook My Diet Analysis-Project #2 Discussion and Participation Week Week 7 July 5 Alcohol & Energy Balance/Body Composition Chapter 7 &14 Textbook Exam #2 Chapters 4,5,6 & 8 Week 8 July 12 Week 9 July19 Weight Management & Fitness Vitamins Chapter 15 & 16 Textbook Article Critique Assignment Chapters 9-10 Textbook Exam #3 Chapters 7, 14, 16 Week 10 July 26 Week 11 August 2 Water/Minerals Pregnancy & Infancy Toddlers thru Adolescence 8 Chapters Textbook Exam #4 Open Book Exam Discussion and Participation Week Chapters 17 & 18 Textbook My Diet Analysis Final Project

9 Final Exam- Week of Aug. 9th Older Adults Chapter 19 Textbook Final Exam--Chapter plus some cumulative material from early chapters. 9