Course Syllabus

FDNT 10: Elementary Nutrition 
Section 3040- Course Syllabus

Course Description

This course is…an introductory nutrition course designed to help you learn about the basic science of nutrients, how the human body uses these nutrients, what foods are good sources of these nutrients, and how to plan your diet to be optimally healthy. You will also learn how the needs for these nutrients change depending on your age and your physiology (e.g. pregnancy, physical activity, etc.).  And finally, learn how the world is changing with respect to your food supply and what the implications are for your diet and health.

Student Learning Outcomes

By the end of this course you will have learned to…

• Determine nutritional adequacy of a given diet and make scientifically appropriate recommendations for improvement for health promotion and disease prevention.
• Critically evaluate consumer nutrition issues.
• Use scientific principles to evaluate emerging nutrition information and nutrition fads.

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/Nursing programs at SRJC. 

Class Meetings

We will meet in person Monday and Wednesday 1:30-3pm.  Emeritus Hall 1509

Class Schedule 

Before class:

You are required to watch the lectures and read the chapters that correspond to the topic and are listed on the syllabus.

When you arrive to class you will take a quiz on the material you reviewed with your team.

We will then review the quiz and answer questions you have.

Most classes we will be doing an assignment, discussion or activity.

 

This will require you to be prepared BEFORE you come to class and to keep up with what is required. 

 

Instructor Contact

Jill Harrison, RD 

Email: jharrison@santarosa.edu 

Phone: (707) 521-6947

Office Hours: Mondays and Wednesdays 11am-1pm.  Tuesday 10am-12pm Sign up for a time using Calendly:

https://calendly.com/jharrisonnutr/office-hours   You can also enter a question in the Chat during office hours

I respond to emails with 24 hours.

Course Web Site

Students will use the Canvas course web site for assignment instructions, submitting assignments, viewing classmate's work, sharing resources, and viewing grades.

Textbook

Nutrition Concepts and Controversies

• Edition: 15th
• ISBN: 9780357068465
• Author: Sizer
• Publisher: Cengage Learning

You can locate and order textbooks online via the SRJC Bookstore. Note that if you want to pick your books up in Petaluma, you need to order them from the Petaluma Bookstore website.

Required Software

You will need the following software for this course.

• Cengage Diet and Wellness Plus for Diet Analysis Project.  Details to follow on Canvas.  Cost is $30 if you buy it separately or it comes with the purchase of a new textbook. 

Important Dates

Important dates for dropping and adding classes

Sunday August 21, 2022	Last day to register/add semester length class without instructor’s signature or add code
Sunday August 28, 2022	Last day to drop semester length class and be eligible for a refund
Sunday September 4, 2022	Last day to register/add semester length class with the instructor’s signature or add code
Sunday September 4, 2022	Last day to drop a semester length class without “W” symbol

 

Sunday, November 13, 2022

Last day to drop a semester length class with “W” symbol

Day Class Ends: Friday December 16th 

 

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.

Pass‐NoPass (P/NP)

You may take this class P/NP. You must decide before the deadline, and add the option online with TLC or file the P/NP form with Admissions and Records. With a grade of C or better, you will get P.

You must file for the P/NP option by September 6th. Once you decide to go for P/NP, you cannot change back to a letter grade. If you are taking this course as part of a certificate program, you can probably still take the class P/NP. Check with a counselor to be sure.

Instructor Announcements and Q&A Forum

The instructor will post announcements on the “Instructor Announcements” page in Canvas throughout the semester. Canvas notifies students according to their preferred Notification Preferences as soon as the instructor creates an Announcement. A “Q&A Forum” is also on Canvas to ask for assistance of your classmates or of instructor.

Attendance

Students who fail to attend the first class (face-to-face courses) or do not 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.

Late Policy

All assignments are due by class or the time assigned 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 sends instructor an email with URL for late work.

Exams

There will be four exams. The material comes from the textbook, class 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. There is no make up for the final exam.

Grading Policy

Visit the “Grades” in Canvas to keep track of your grades. I grade once a week and post grades and comments on the online Canvas gradebook

Sixteen 10 point assignments                       160

Sixteen Quizzes 10 points each                    160

4 Exams     75 point each                               300              

Food Record and Dietary Analysis

Part 1: 10 points

Part 2: 15 points

Part 3: 50 points

Part 4: 25 points                                               100 total

Final Exam (cumulative)                                    125

Total                                                                    845      points

Grades will be assigned as follows:

Grading Scale

A	90%	757 points or more
B	80%	675 points
C	70%	590  points
D	60%	510  points

Grades will be assigned as follows:

If taking Pass/No Pass you need at least 70% of the total class points and complete the midterm exam and the final exam to pass the class.

 

Lecture Schedule and Reading Assignments

DATES		TOPICS	CLASS PREPARATION
August 15-22	Course Outline and Introduction, Nutrition Everyday Choices, Dietary Assessment, Guidelines for a Healthy Diet		Watch Introduction to Nutrition Science and Finding Nutrition Information Chapter 1, Chapter 2
August 24	Nutrition Tools and Standards		Nutrition Recommendations and Standards : 2 lectures Chapter 2
August 29-31	Digestion and Absorption		Digestion and Absorption lectures Chapter 3
September 5	No class		Labor Day holiday
September 7	Carbohydrates		Carbohydrates lectures through Carb digestion Chapter 4
September 12	Review for exam		All the above material
September 14	Exam 1		Covers the above material
September 19	Diabetes Mellitus		Diabetes lectures Chapter 4 pg. 135-146
September 21	Lipids		Lipids and heart disease lectures through lipid digestion Chapter 5
September 26	Heart Disease		Lipids and heart disease lectures Chapter 11 pg. 435-444
September 28	First and Second Part of Diet Analysis Due: Food log and Reports
October 3-5	Protein and Amino Acids Protein & Vegetarianism		Protein and vegetarian diet lectures Chapter 6 Chapter 3 pg. 79-80
October 10	Genetically modified organisms, Organic Foods		GMO/Organic lectures and videos Chapter 12 pg. 491-515
October 12	Review for exam		All the above material

October 17	Exam 2	Covers the above material
October 19	Body Composition, Energy    Balance	Energy balance and body composition lecture Chapter 9
October 24	Non-Diet Approach, Eating Disorders   Major Minerals and Hypertension	Non-Diet Approach, Eating Disorder lectures
October 26	Vitamins	Vitamins intro, fat soluble vitamins lectures Chapter 7
October 31	Vitamins	Water soluble vitamins lectures Chapter 7
November 2	Major Minerals	Mineral intro, major minerals lecture, Hypertension Chapter 8
November 7-9	Trace Minerals Water	Trace Minerals and Water lecture Chapter 8
November 14	Review for Exam
November 16	Exam 3	Covers the above material
November 21	Nutrition during Pregnancy and Breastfeeding	Pregnancy and Breastfeeding lectures Chapter 13
November 23       November 23	Childhood nutrition         Third and Fourth part of Diet Analysis Due: Tables and Summary	Infant and childhood nutrition lectures Chapter 13
November 28	Elderly Nutrition	Elderly Nutrition lectures Chapter 14
November 30	Sports Nutrition	Sports Nutrition lectures Chapter 10
December 5	Alcohol and Caffeine	Alcohol and Caffeine lectures Chapter 3 Controversy
December 7	Cancer, food waste, food safety	Cancer lecture Chapter 11
December 10-16	Final Exams	Wednesday, Dec. 14, 1 – 3:45pm

 

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. See the Student Code of Conduct page.

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:
SRJC Writing Center Lessons on avoiding plagiarism
SRJC's policy on Academic Integrity

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.

The video below reviews what plagiarism is and how not to do it.

Plagiarism: How to avoid it

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.

Special Needs

Students with disabilities who believe they need accommodations in this class are encouraged to contact Disability Resources (527-4278), as soon as possible to better ensure such accommodations are implemented in a timely fashion.