Course Syllabus

Food and Nutrition 10: Elementary Nutrition, Section 2888

 

Course Description:

Introduction to the basic principles of nutrition and the relationship of the human diet to health and lifestyle related diseases. Descriptions of individual nutrients, optimal daily intakes, and food sources. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer nutrition food issues, reliable sources of food and nutrition information.

 

Recommended Preparation: Eligibility for ENGL 1A or equivalent or appropriate placement based on AB705 mandates

 

Transferability: CSU; UC                                 Grading Type: Grade Only

Course Value: Three (3) credit hours             Course Location: Online

 

This course is UC/CSU transferable and fulfills an Area C (Natural Science) requirement for an Associate Degree at Santa Rosa Junior College.  It also fulfills requirements for the Dental Hygiene/Assisting programs at SRJC. Note: This is not the nutrition course required by the SRJC RN/LVN/PsychTech programs.

 

Instructor:    Renee McKenna, RDN, CSP, IBCLC

Office Hours: Wednesdays 10AM-11AM via Zoom, email for instructions

E-mail: rmckenna@santasrosa.edu

 

Required Text: Nutrition Concepts and Controversies (15th Edition) by F. Sizer and E. Whitney, Wadsworth-Cengage Learning.

Required Support Program: Mind Tap access code for use of the online diet analysis program (Diet and Wellness Plus)

 

Course Objectives:

 

At the end of this course the students will be able to:

  • Identify the major nutrients, their functions, interactions, and needs of the body.
  • To be able to discriminate in dealing with a vast amount of nutrient information.
  • Make decisions concerning nutrient claims, separating fact from fallacy.
  • Recognize the consequences of over nutrition, under-nutrition, and malnutrition.
  • Describe the principle of caloric balance.
  • Apply the concepts of nutrition in personal food selection.
  • Assist others in planning healthy adequate diets.
  • Select and use appropriate guidelines for food selection and provide for adequacy.
  • Recognize and advocate the principles of nutrition that promote health and prevent disease throughout the life cycle.

 

Learning Activities:

Assignments                                                    100

 (Ten – 10 point assignments)

Food Record and Dietary Analysis Part 1: 10 points

Part 2: 15 points

Part 3: 25 points

Part 4: 50 points                                              100 total

Mid-term Exams (3) 75 pts each                     225

Final Exam (cumulative)                                  125

Total                                                                 550      points

 

Grading Policy:

Your final grade will be assigned according to the following:

  A = 90% or more of total points

  B = 80-89%  of total points

C = 70-79%  of total points

D = 60-69%  of total points or less than 60% on the Final exam

F = less than 60% of total points or less than 50% on the Final exam

 

Your Responsibilities:

  • Be willing to discuss and ask questions about the nutrition concepts and issues we cov Also be open-minded and willing to work with others in class.
  • The more assignments you complete the more you’ll learn about how to improve your diet and your grade, so I’d recommend you complete them all.
  • All exams are cumulative meaning that you’ll constantly be adding to your knowledge of nutrition. There is NO make up for the Final Exam.
  • If you decide not to take the class, hopefully you’ll talk with me first, but it is important that YOU drop the class through the Admission & Records office or onli
  • Have you read the Santa Rosa Junior College Student Conduct Standards (www.santaroedu/admin/scs)? As a registered student in this course this is what will be expected from you
  • Accommodations: Disability resource services are available on campus through the Disability Resources Department (DRD)(527-4278). Please let your instructor know if you have been approved for accommodatio DRD Office (Santa Rosa Campus): Bertolini Student Center, 3rd Floor, Room 4844 Petaluma Campus: Jacobs Hall, Rooms 101-107
  • Students who fail to log-in to an online class after the second day of the semester will be dropped from the class. It is strongly advised that if you need to miss more than one class/homework deadline in a row that you contact me to avoid being dropped from the class.

 

Course Requirements:

  1. Participation/Assignments (100 points-10 points each assignment):

Participation points can be earned by completion of weekly brief writing assignments, group discussions via Canvas, book chapter questions.

 

  1. Tests – 3 Mid Terms (75 points each) and 1 Final Exam (125 points)

Four (4) tests will be given online to evaluate student progress. Tests will consist of objective questions (True/False, Multiple choice, Matching) and application questions. The material comes from the textbook, Canvas lectures and supplemental materials. If any exam is missed, a zero will be recorded as the score. It is your responsibility to take the online exams by the due date.

 

  1. Food Record and Dietary Analysis Project (100 Points)

This assignment is designed to have students study their own diets and apply text and lecture concepts to evaluate analysis data.

This assignment is complex and is broken up into 4 parts. Please see steps below.

 

Part One: THREE (3) Day Food Intake Record (10 Points)

Students will record their food intake for THREE (3) Days and input this information into a diet analysis program, Diet Wellness Plus

 

Part Two: Program Input (15 Points)

Input data from 3 day food intake journal into Diet and Wellness Plus food analysis program. Purchased through Cencage.com, the digital version is $30.

 

Part Three: Analysis Reports (25 Points)

Print all analysis reports for macronutrients and micronutrients.

 

Part Four: Written Analysis (50 Points)

Evaluate analysis reports and write improvement goals.

 

Lecture Schedule (TENTATIVE)

Week 1:  Welcome and Introduction, Chapter 1: Food Choices and Chapter 2: Nutrition Tools (Part 1)

Week 2: Chapter 2 (Part 2); Chapter 3: The Remarkable Body: Digestion and Absorption

Week 3: Chapter 3: The Remarkable Body: Digestion and Absorption

Week 4: Chapter 4: Carbohydrates

Week 5: Exam 1: Chapters 1-4 and Half of Chapter 5 The Lipids

Week 6: Second Half Chapter 5 The Lipids and Chapter 6: Proteins and Amino Acids

Week 7: Classes Cancelled

Week 8: Chapter 6 Proteins and Part One Chapter 7 Vitamins

Week 9:  Completion of Chapter 7 Vitamins and Chapter 8: Water and Minerals

Week 10: Exam 2: Chapters 5-8

Week 11: Chapter 9: Energy Balance and Healthy Body Weight

Week 12: Chapter 10: Performance Nutrition

Week 13: Chapter 11: Nutrition and Chronic Diseases

Week 14: Exam 3: Chapters 9-11

Week 15: Chapter 13: Life Cycle Nutrition

Week 16: Chapter 14: Child, Teen and Older Adult Nutrition

Week 17: Chapter 12: Food Safety and Food Technology and Chapter 15: Hunger and the Future of Food

Nutrient Analysis Project Due 12/7

Week 18: Final Exam

 

 

Important Dates

Day Class Begins: August 17, 2020

Day Class Ends: December 11, 2020

Last Day to Add without instructor's approval: August 23, 2020

Last Day to Add with instructor's approval: September 6, 2020

Last Day to Drop without a 'W' symbol: September 6, 2020

Last Day to Drop with a 'W' symbol: November 15, 2020

 

Dropping the Class

If you decide to discontinue this course, it is YOUR responsibility to officially drop it to avoid getting no refund (after 10% of course length), a W symbol (after 20%), or a grade (after 60%). Also, for several consecutive, unexplained absences, the instructor may drop a student.

 

Late Policy

All assignments are due at midnight PST on the due date. A late submission will receive a 20% penalty. Submissions more than one week late are not accepted without prior arrangement. Late work will not be graded unless student and instructor have made prior arrangements.

 

Standards of Conduct

Students who register in SRJC classes are required to abide by the SRJC Student Conduct Standards. Violation of the Standards is basis for referral to the Vice President of Student Services or dismissal from class or from the College.

Collaborating on or copying of tests or homework in whole or in part will be considered an act of academic dishonesty and result in a grade of 0 for that test or assignment. I encourage students to share information and ideas, but not their work. See these links on Plagiarism:

Other Important Policies and Practices

Avoid Plagiarism Like the, er, Plague

Although most students have likely heard about plagiarism during their years of schooling, it still is prevalent-even in higher education.

 

Netiquette, or Why Is It Harder to Be Polite Online?

Netiquette refers to using common courtesy in online communication. All members of the class are expected to follow netiquette in all course communications. Use these guidelines:

Use capital letters sparingly. THEY LOOK LIKE SHOUTING.

Forward emails only with a writer's permission.

Be considerate of others' feelings and use language carefully.

Cite all quotations, references, and sources (otherwise, it is plagiarism).

Use humor carefully. It is hard to "read" tone; sometimes humor can be misread as criticism or personal attack. Feel free to use emoticons like :) for a smiley face to let others know you are being humorous.

Use complete sentences and standard English grammar to compose posts. Write in proper paragraphs. Review work before submitting it.

Text speak, such as "ur" for "your" or "ru" for "are you" etc., is only acceptable when texting.