Harrisburg Area Community College Virtual Learning

Science Department Nutrition 104

Syllabus

Semester: Spring 2015 CRN: 31967 and 33358 Credits: 3 Instructor: Beth R Gillio, MS, RDN, LDN Office Location: Lancaster Campus, East 207 Office Hours: By appointment Lancaster or Phone Phone: 717-538-1215 Email: brgillio@hacc.edu. Please use internal D2L email Time and Location: Virtual Classroom, Log in at least 3-4 times per week. Campus meetings and proctored exams are not required for this course.

Refund and Drop Dates: Refer to the HACC academic calendar for 2014/2015. http://www.hacc.edu/NewStudents/RegisterOnlineGuide/Add-Drop-Deadlines.cfm.

Delayed Campus Openings: N/A for virtual classroom

Text and Required Material

Nutrition From Science To You, 2nd edition, Hacc Custom edition, with Mastering Nutrition.

Blake: ISBN 1-2693-4082-4

You have two options for purchasing the required materials:

Option 1: Textbook bundled with Mastering Nutrition access code. Cost is approx. $124.00 purchased through the HACC bookstore.

Option 2: Purchase access to Mastering Nutrition directly from Pearson at www.masteringhealthandnutrition.com. You must specify ETEXT when purchasing directly from Pearson if you do not have a textbook. ETEXT is not automatically included with Mastering Nutrition unless you select ETEXT. This is for the student who does not mind reading on a “device.” If you prefer an actual textbook, option 1 is the better choice. Cost for Mastering Nutrition alone with ETEXT is approx. $78.00.

Buyer Beware! You must purchase your Mastering Nutrition Access Code through the HACC bookstore or directly from Pearson. Access codes purchased from other vendors often don't work. Once the packaging material is removed, it cannot be returned and your money is wasted.

Catalog Description: Introduction to nutrition principles including the digestion, absorption, and transport of nutrients; the six nutrients and their roles in the body with emphasis on anatomy, physiology, and biochemical processes. Nutrient recommendations and 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, cancer, and dental health.

Learning Outcomes

1. To identify the physical and chemical aspects of digestion and absorption. 2. To examine the carbohydrate, lipid, 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. 8. To use computers for nutrition analysis.

Course Requirements

1. The student is required to record a 3-day food diary early in the semester to be used for several personal diet analysis projects throughout the semester. Students will enter the food diary information into the MyDietAnalysis (MDA) database, generate reports, and answer questions. Specific directions for each project will be available in the dropbox.

2. The student is required to plan a one-day healthy meal plan at the end of the semester using MyDietAnalysis (MDA). Directions will be available in the dropbox.

3. The student is required to calculate the kcal content of certain foods and the percent of kcals as

carbohydrate, fat, and protein.

4. The student is required to answer 4 Module Discussion Questions and respond to other students after original answer is posted. See “Discussion and Participation” below.

5. The student will critique two current nutrition articles and determine if the information is credible.

6. The student will complete a variety of online assignments in Mastering Nutrition.

Discussion and Participation

• Discussions are an important way we can all connect. Throughout the semester, there will be four graded Module Discussions. Students are graded on individual answers to the different discussion questions and on participation in each of the four discussion forums.

• Answering Module Discussion Questions involves briefly researching the topic, posting an answer in the Discussion Forum and documenting your resource(s).

• Participation involves responding to at least two other students in a meaningful way that adds new information to the topic and will potentially promote more discussion among classmates.

• Discussion questions are released on a Sunday and must be answered in the discussion forum by Wednesday of the same week. Once the discussion question is answered, participation in the discussion forum commences until the discussion closes Saturday night of the same week.

• Discussion questions can be accessed via the Content or Communications tab on the weeks they are available. Discussion question due dates can be found on the homepage Calendar. Additional details regarding discussion and participation will be released prior to the start date of the first discussion.

Other Discussion Forums

• Class Questions – a place to ask and answer general questions about class content, assignments, exams, etc. Everyone is welcome and we can all help each other.

• Food for Thought – a place to share recipes or other nutrition related information, post photos, ask for advice/support with nutrition issues, and more. Informal, ungraded, fun!

Method of Instruction and Course Focus

The course is conducted online using a textbook, instructor resources, group discussions, and Mastering Nutrition to reinforce concept. Although basic scientific principles of nutrition are the primary focus of the text and this course, practical applications of nutrition will also be emphasized. In addition to learning how the body handles food and utilizes nutrients, 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 daily lives.

Method of Evaluation Activity Points Exams – 5 exams each scaled to 100 points 500 My Diet Analysis – 5 projects worth various points

135

3-day food diary (15) MDA 1 CHO and Fiber (25) MDA 2 Lipids (25) MDA 3 EER and Wt Management (15) MDA 4 MyPlate (25) MDA 5 Healthy Eating Plan (30) Calculating Kilocalories 25 Article Critique 25 Module Discussions – 4 at 15 points each 60 Participation Responses 4 at 10 points each 40 Mastering Nutrition 135 Total 920 Method of Evaluation A = 828 - 920 points B = 736 – 827 points C = 644 – 735 points D = 552 – 643 points F = below 552 points

Exams

Each exam will be scaled to be worth 100 points and can include true/false, multiple choice, or matching. Exams will be marked on the calendar. If extenuating circumstances prevent you from taking a scheduled exam, you must contact the professor IN ADVANCE. Exams taken other than on the scheduled dates will incur point deductions.

Exam Details Exam 1: Chapters 1-3 and questions about MyPlate Exam 2: Chapters 4, 5, 6, 8 Exam 3: Chapters 7, 14, 15, 16 Exam 4: Chapters 9 - 13 Exam 5: Chapters 17-19 plus some cumulative material Assignments

Dropbox assignments must be submitted by the due date as indicated on the Course Calendar (homepage). An automatic 10% grade reduction per day will be assessed for late assignments beginning the day after the assignment is due. After one week, the assignment will no longer be accepted.

Mastering Nutrition weekly activities/assignments are submitted directly through Mastering Nutrition, not emailed to me. These assignments are graded automatically and will not be accepted after the due date. Grading policy can be found in Mastering Nutrition. These are generally short assignments that take 5 to 15 minutes to complete.

Communication

Communication is essential to the success of an online student. I cannot help you if I don’t know you are struggling with content or assignments, are unsure how to navigate the course, or are having computer issues. It is your job to contact me if you feel you need help. It’s easy, and you should never hesitate to ask questions! For general questions about content, assignments, or any class related issue, please use the Class Questions Discussion Forum. Often, questions you have are the same questions other students have. We can all help each other in this forum. For more personal issues, email me using the internal D2L email system. I can also be contacted by phone if you wish to have a conversation.

According to college policy, whether using the Class Question forum, email, or phone, you should expect an answer from me within two business days. My usual response time is often the same day. All written communications should have a descriptive subject line identifying the content of the message. I should be able to identify what your question is about from the subject line. Subject lines such as "Hi,” Hey Professor,” or “I have a question” are NOT acceptable. You must also sign your name and tell me whether you are an online or classroom student. Always use professional language in any form of communication.

Attendance and Withdrawal Procedures (AP 661 and 667):

It is essential that the student login to the course at least 3-4 times per week to check for announcements posted under News, review the Course Calendar, and participate in academic activities. The News section of the homepage and the Course Calendar will provide information necessary for successful completion of the course.

According to AP 661, “Instructors may drop a student from a class with the concurrence of the division administrator when unexcused absences exceed 15% of the total class hours that will take place throughout the course of the semester and when the excessive absences preclude the possibility of the student completing the stated objectives for the course.”

As an online student, if you do not actively participate in academic activities within the first 2 weeks of the course, you will be 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 Mastering Nutrition activities or other computer based learning • Participating in Module Discussions • Initiating contact with the faculty member to ask a question about the academic subject being

studied in the course

Over the course of the semester, the instructor may drop a student from the course if two consecutive assignments and/or exams are missed and/or student has not logged in for two weeks. 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 an "F" for the course. If a student decides to withdraw from this course, contact the instructor, your advisor, or a division counselor to discuss how to complete the official withdrawal form online (drop slip). Failure to "officially" withdraw will result in withdrawal by the professor OR a grade of “F” for the course.

In this class, if you decide to withdraw and have shown sufficient effort and received adequate grades prior to withdrawing, you will receive a “W” on your transcript with no grade assigned. If you have multiple unexcused absences, have produced “F” work, or you do not contact the instructor to initiate a withdrawal from the class, you risk receiving an “F” for the course. If you have extenuating circumstances that prevent you from completing the course on time, yet have shown sufficient effort throughout the semester, you may receive a grade of “I,” or “Incomplete,” allowing you additional time to finish the course. After discussion with the student, the instructor and student will agree on a time frame for completion of the course work. An “I” grade will be given only in very rare circumstances such as extended illness or out-of-country military duty. The grade of “Y” is not relevant for this course. 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. However, unless an assignment or exam is identified as a group project, students are expected to do their work independently. Assignments that 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. STUDENTS IN NEED OF ACCOMMODATIONS Students with disabilities who are in need of accommodations should contact the campus disability coordinator listed below. Coordinators for each campus are listed here: http://www.hacc.edu/Students/DisabilityServices/Contact-Disability-Services.cfm 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 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 www.phrc.state.pa.us. HACC—Lebanon Campus and Virtual Learning Deborah Bybee Coordinator, Disability Services 104R 735 Cumberland Street Lebanon, PA 17042 Phone: 717-270-6333 Email: dabybee@hacc.edu

Success as an Online Student

Be sure that you understand what is required to be successful in an online course. NOT EVERY STUDENT IS ABLE TO BE SUCCESSFUL AS AN ONLINE STUDENT. Please do not assume that because you have had good grades that you are a good candidate as an online student. In addition to having some basic computer skills, the ability to work independently, meet deadlines, and ask questions is very important to your success in this class! It is easy to contact me through email, class question discussion forum, or directly by phone.

Recommended Learning Process

An Internet course gives many students the flexibility to do a course that might otherwise not be available. It may save you travel time and gas. However, you must make regular time to sit down and work on your studies. An Internet course in most instances will NOT take you less time than going to class.

In order to gain an understanding of each lesson, students should study a minimum of six to nine hours per week, reading the textbook and other required readings, taking notes, and working online. 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. CHECK the homepage for News and Calendar at least four times a week! 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. Online chats can be scheduled once the students in the class indicate a time that 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 (email, discussion forum, call) your instructor if you need help. 4. COMPLETE all assignments and exams and submit by each of their due dates.

Nutrition 104 Course Calendar

Week Chapter Readings Topic Assignments, Exams, and

Discussions due Module 1 (weeks 1-3) Week 1 1/20

Chapter 1

What is Nutrition?

Discussion: Introductions Discussion: Class Questions Orientation to Course “Quiz” Mastering Nutrition (Introduction) Mastering Nutrition Chapter 1

Week 2 1/25

Chapter 2 Tools for Healthy Eating

Calculating Calories assignment in D2L Mastering Nutrition Chapter 2

Week 3 2/1

Chapter 3

Digestion, Absorption and Transport

Discussion and Participation #1 Mastering Nutrition Chapter 3 Exam 1, chapters 1-3 and MyPlate available

Module 2 (weeks 4-7) Week 4 2/8

Chapter 4

Carbohydrates

Exam 1, chapters 1-3 and MyPlate due

MDA 1 CHO and Fiber

Mastering Nutrition Chapter 4 Week 5 2/15

Chapter 5 Lipids

MDA 2 Lipids Mastering Nutrition Chapter 5

Week 6 2/22

Chapter 6

Protein

Discussion and Participation #2 Mastering Nutrition Chapter 6

Week 7 3/1

Chapter 8 Metabolism

Mastering Nutrition Chapter 8 Exam 2, chap 4,5,6, and 8 available

SPRING BREAK

ENJOY Exam 2, chap 4,5,6, and 8 due

Module 3 (weeks 8-9) Week 8 3/15

Chapter 7 Chapter 14

Alcohol – limited material Energy Balance and Body Composition

Article Critique Mastering Nutrition Chapter 14

Week 9 3/22

Chapter 15 Chapter 16

Weight Management Fitness

Mastering Nutrition Chapters 15-16 Discussion and Participation #3 MDA 3 Energy Balance/Wt Mgmt Exam 3, chap 7,14,15,16 available

Module 4 (weeks 10-11) Week 10 3/29

Chapter 9 Chapter 10 Fat Soluble Vitamins

Water Soluble Vitamins

Exam 3, chap 7,14,15,16 due Mastering Nutrition chapters 9 and 10

Week 11 4/5

Chapter 11 Chapter 12 Chapter 13

Water Major Minerals Trace Minerals

MDA 4 MyPlate Mastering Nutrition Chapters 11 -13 Exam 4, chapters 9-13, open book, available

Module 5 (weeks 12-14) Week 12 4/12

Chapter 17

Pregnancy through Infancy

Exam 4, chapters 9-13, open book, due Discussion and Participation #4 Mastering Nutrition Chapter 17

Week 13 4/19

Chapter 18 Toddlers through Adolescence

MDA 5 Healthy Eating Plan

Mastering Nutrition Chapter 18 Week 14 4/26

Chapter 19 Older Adults

Finals Week Exam 5, chapters 17,18,19 plus some cumulative material