Introduction to
Nutrition
Diet 111- Section 903
Summer, 2004
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INSTRUCTOR: |
Melissa Altman-Traub MS, RD,
LDN |
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OFFICE: |
W2-27 |
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PHONE: |
215-751-8542 |
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E MAIL: |
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OFFICE HOURS: |
Online
Monday evenings |
Course
Catalog Description:
Introduction to the science of nutrition in contemporary society, including: nutrients as a component of food and foundation of life and health; nutrition in life processes; elements of metabolism, energy management and factors that influence food habits. This course is designed for dietetic, nursing, premed, pharmacy and other allied health students.
Prerequisite: Biology 109 and English 101
Purpose
of Course:
The
purpose of this course is to provide the student with an understanding of the
nutrients necessary for human life and health.
The course will provide information regarding needs of healthy people
throughout the life cycle and includes an emphasis on health promotion and
disease prevention.
Knowledge gained in this course will
prepare the student to critically evaluate the large volume of nutrition
information in today's media. Knowledge
gained in this course will also provide a foundation of information to be
integrated into the study of diet in the treatment of specific diseases.
Required
Materials:
Cataldo, C., De Bruyne, L. and Whitney, E. Nutrition and Diet Therapy.
6th ed.,
ESHA Research. CD-ROM, Diet Analysis Plus 6.0 for Windows.
Course Format:
This is
a distance learning, flexibly paced course which is accessed via the Internet.
Please refer also to the Course Format for Frequently Asked Questions about
this course.
Attendance:
While
there are no in-person meetings for this course, attendance will be taken by
the weekly assignments that are due. Students who miss the equivalent of two
weeks of class without an acceptable excuse will be dropped by the instructor
as in accordance with College policy.
Assignments and Project:
Word processed
assignments are required and must be submitted via email in WebStudy according
to the directions in the course timeline. One assignment must be
submitted on campus as it cannot be emailed. Do not submit any other
assignments on campus as they will not be picked up until next semester. Follow
the directions on the timeline regarding the due date for each assignment. Late
assignments will be penalized by 15% for each 24 hour day they are late.
Assignments are not accepted after 5 days following the due date and will then
be counted as a zero.
Statement on Plagiarism:
Plagiarism
is the unauthorized use or close imitation of the words and thoughts of another
person, and representation of them as one’s own original work. This could include, but is not limited to,
copying information directly from a book, journal, magazine, Web site, or
another student. Modern technology has
made plagiarism very easy to do, but it is no more acceptable in academia than
it ever was. The Internet also makes it easy for instructors to catch
plagariarism. Students suspected of plagiarism may receive a grade of zero on an
assignment or exam, and incidents of suspected plagiarism will be reported to
College administration. Ensure that all sources used for assignments are
referenced appropriately.
Students must do their own work, cheating will not be
tolerated. All assignments in this course are individual assignments.
Statement on Disability:
Students
who are registered with the Center on Disability must inform the instructor by
the end of the first week of classes if special accommodations are requested.
Course Goals:
|
1 |
To demonstrate an understanding that all known
nutrients needed to sustain life can be obtained by selecting a variety of
foods. |
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2 |
To develop an understanding
of roles of specific nutrients and interrelationships of nutrients in
maintaining life, promoting health and preventing disease. |
|
3 |
To demonstrate an
understanding of nutrient needs of individuals throughout the life cycle. |
|
4 |
To exhibit basic skill in
obtaining dietary intake data and in evaluating dietary intakes. |
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5 |
To evaluate physiological,
psychological, sociological and environmental factors affecting food choices. |
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6 |
To identify and
utilize appropriate resources in processes of assessment, planning,
intervention and evaluation. |
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7 |
To apply principles of good nutrition to own
eating behaviors. |
Grading:
|
|
Percent of Grade (%) |
|
Midterm
Exam |
10 |
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Final
Exam |
15 |
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Forum
Participation (6 postings, 3% of grade
each) |
18 |
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Diet
Analysis Project (in 3 parts) |
25 |
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Homework
Assignments (4, 8% of grade each) |
32 |
Exams are multiple choice and will be graded numerically. The final exam is not cumulative. The forum questions, homework assignments, and the three part diet analysis project will be graded with letter grades, including plusses and minuses.
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A |
90-100% |
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B |
80-89% |
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C |
70-79% |
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D |
60-69% |
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F |
<
60% |
Student Responsibilities:
|
1. |
To “log on” to Web study at
least twice a week to check for announcements or changes in the
syllabus. A student who does not log
on for 2 consecutive weeks may be dropped from the course (this is consistent
with CCP’s attendance policy). |
|
2. |
To do readings and
assignments as outlined in the syllabus, and in accordance with stated due
dates. Assignments received after the
due date will be penalized by 20% per day.
Assignments received after the final deadline will not be
accepted. Students who have two or
more outstanding assignments (1 week or more past the due date) may be
dropped from the course. |
|
3. |
To participate in the Forum
by responding to instructor-posted discussion questions and by responding to
student postings (for a total of 6 postings).
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|
4. |
To notify the instructor if
there are technical problems preventing them from logging on to Web Study. |
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6. |
To be responsible for
meeting the course expectations in an independent manner, and to rely on the
instructor for guidance and clarification. |
|
7. |
To be courteous and
respectful in all communications to the instructor and other students. |
|
8. |
To plan to spend
approximately 9-12 hours per week doing the assigned readings and other work
for this course. Some students may
need to dedicate more than this amount of time. |
Instructor Responsibilities:
|
1. |
To select reading assignments that clearly present the
information the student is responsible for learning in this course. |
|
2. |
To select activities on the CD-ROM that will reinforce
key concepts to be learned in this course. |
|
3. |
To direct the student to Web sites that will either
reinforce important concepts or present an opportunity for the student to
expand his/her knowledge on a specific topic. |
|
4. |
To formulate learning activities that will allow the
student to demonstrate an understanding of key concepts in this course. |
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5. |
To formulate assignments that allow
the student to demonstrate good writing skills and analytical thinking. |
|
6. |
To formulate discussion questions that will provide a
forum for student interaction and that will address either key concepts or
areas of controversy in nutrition. |
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7. |
To regularly check for student e-mail and other
communications (voice mail) from students, generally daily. |
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8. |
To provide timely feedback to students on submitted
assignments and exams, generally within one week. |
Web
Sites of Interest:
The
following Web sites contain information that is related to the content of this
course. Some assignments require visiting these or other Web sites. If you find
additional interesting sites while browsing, please share them with the class.
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The
American Dietetic Association |
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The
American Heart Association |
http://www.americanheart.org |
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http://www.wadsworth.com/nutrition |
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Food
and Drug Administration |
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March
of Dimes |
http://www.modimes.org |
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National
Council Against Health Fraud |
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Vegetarian
Resource Group |
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http://www.nutrition.gov |
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American
Diabetes Association |
http://www.diabetes.org |
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National
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http://www.nih.gov/ |
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National
Library of Medicine (Medline) |
http://www.ncbi.nlm.nih.gov/PubMed |
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http://www.mayohealth.org/ |
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USDA
Food and |
www.nal.usda.gov/fnic/ |
Course Calendar:
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Week
# |
Dates |
Topics |
Assignments
Due |
|
Contact week |
5/10-5/16 |
Orientation Week: Get to Know Web Study Why We Eat What We Eat |
Self-assessment; Forum introduction |
|
1 |
5/17-5/23 |
Nutrition Standards and Guidelines Digestion and Absorption |
Forum question |
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2 |
5/24-5/30 |
Evaluating Nutrition Information Carbohydrates |
Using the Food Guide Pyramid Assignment |
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3 |
5/31-6/6 |
Lipids Alcohol |
Diet Analysis Project #1 Forum question |
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4 |
6/7-6/13 |
Protein Vegetarian Diets Metabolism and Energy Balance Midterm Exam (Online) : Wed. 6/7-Fri. 6/9 |
Forum question |
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5 |
6/14-6/20 |
Weight Management Eating Disorders |
Diet Analysis Project #2 |
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6 |
6/21-6/27 |
Vitamins Phytochemicals Nutrient Supplementation |
Weight loss diet Assignment Forum question |
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7 |
6/28-7/4 |
Water & Minerals Nutrition Labeling |
Herbal product assignment Forum question |
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8 |
7/5-7/11 |
Nutrition for Mothers and Infants Childhood and Adolescent Nutrition |
Diet Analysis Project #3 |
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9 |
7/12-7/18 |
Nutrition and Fitness Nutrition for the Older Adult Food Safety and Consumer Concerns |
Lifecycle Case Study Assignment |
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10 |
7/19-
7/22 |
Final
Exam (online) Mon 7/19-Weds 7/21 |
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