Course Syllabus

FDNT 10 Elementary Nutrition Online
Section 4449 - Course Syllabus

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.

Student Learning Outcomes

Upon completion of the course, students will be able to:
1. Determine nutritional adequacy of a given diet and make scientifically appropriate recommendations for improvement for health promotion and disease prevention.
2. Critically evaluate consumer nutrition issues.
3. Use scientific principles to evaluate emerging nutrition information and nutrition fads.

Class Meetings

All materials can be accessed at any time. We will not meet on Zoom.

Assignments will be available Mondays and is due by Sundays by 11:59pm.

If you turn in work late you lose 50% for each day it is late.

Instructor Contact

Jill Harrison MS, RDN

Email: jharrison@santarosa.edu

I respond to emails in 24 hours.

Phone: 707-521-6947

Office Hours: Monday and Wednesday 12-3pm. Please use the calendy link to sign up for office hours. Email me if you need to arrange another time to meet.

https://calendly.com/jharrisonnutr/office-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, 16th edition, Sizer Whitney ISBN#: 978-1-305-63937-9

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.

You can also use the text in the library and return it on the same day for free.

Find Your Textbook | SRJC Libraries (santarosa.edu)

Required Software

You will need the following software for this course.

Nutrition Calc Plus from McGraw Hill. You will be able to purchase this through Canvas for $30.

Important Dates

Important Dates for the Semester
Monday, August 19, 2024	CLASSES BEGIN

Sunday, August 25, 2024	Last day to register/add semester length class without instructor’s signature or add code
Sunday, September 1, 2024	Last day to drop semester length class and be eligible for a refund
Monday, September 2, 2024	Labor Day Holiday (No classes, District closed)
Sunday, September 8, 2024	Last day to register/add semester length class with the instructor’s signature or add code
Sunday, September 8, 2024	Last day to drop a semester length class without “W” symbol

Sunday, November 17, 2024

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

Saturday, December 14 - Friday, December 20, 2024

Final Examinations

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 [date]. 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 do not log-in to an online class after the third 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 at midnight PST on the due date. A late submission will receive a 50% 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 weekly quizzes and one final exam. 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.

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

Fifteen Discussions 5 points each 75

Three exams 75 points each 225

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:

Point Breakdown
A	90%	760 points or more
B	80%	676 to 752 points
C	70%	590 to 668 points
D	60%	507 to 583 points

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.

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:

AI Policy

In this course, every element of class assignments must be fully prepared by the student. The use of generative AI tools for any part of your work will be treated as plagiarism. If you have questions, please contact me.

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.

Schedule:


DATES	TOPICS	CLASS PREPARATION
Week 1 August 19-25	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
Week 2 August 26-Sept 1	Nutrition Tools and Standards	Nutrition Recommendations and Standards : 2 lectures Chapter 2
Week 3 Sept 2-Sept 8	Sept 2 LABOR DAY HOLIDAY Digestion and Absorption	Digestion and Absorption lectures Chapter 3
Week 4 Sept 9-15 September 9	Carbohydrates First and Second Part of Diet Analysis Due: Food log and Reports	Carbohydrates lectures through Carb digestion Chapter 4
Week 5 Sept 16-22	Exam 1 and Diabetes	Diabetes lectures Chapter 4 pg. 135-146
Week 6 Sept 23-29	Fats and Heart Disease	Fats and Heart Disease lectures Chapter 5 Chapter 11 pg. 435-444
Week 7 Sept 30-Oct 6	Protein and Amino Acids Vegetarianism	Chapter 6 Chapter 3 pg. 79-80

Week 8 Oct 7-13	Review and Exam 2
Week 9 Oct 14-20	Energy Balance and composition	Energy balance and body composition lecture Chapter 9
Week 10 Oct 21-27	Non Diet Approach/Eating Disorders Eating disorders	Non-Diet Approach, Eating Disorder lectures
Week 11 Oct 28-Nov 3	Vitamins	Vitamins intro lecture, fat soluble and water soluble vitamins lectures Chapter 7

Week 12

Nov 4-10

Major Minerals

Third and Fourth part of Diet Analysis Due: Tables and Summary

Mineral intro, major minerals lecture, Hypertension

Chapter 8

Nov 11

VETERANS DAY HOLIDAY

NO CLASS

Week 13

Nov 12-17

Trace Minerals

Water

Trace Minerals and Water lecture

Chapter 8

Week 13

Nov 18-24

Exam 3

Covers the above material from energy balance through water

Week 14

Nov 25-27

Nov 28-Dec 1

Nutrition during Pregnancy and

Breastfeeding

THANKSGIVING HOLIDAY

Pregnancy and Breastfeeding lectures

Chapter 13

NO CLASS

Week 15

Dec 2-8

Childhood Nutrition

Elderly Nutrition

Childhood and Elderly lectures