Session 2014-1 Summer
Angela Hall 221
Lecture: Thurs 6 P.M. – 8 P.M. and online
Dr. Torrie T. Buchanan
Office: A227, Office Hours by appointment
TBuchanan@ben.edu
(217) 525-1420 ex. 3568
PRE-ASSIGNMENT:
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
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Post a short introduction of yourself in the “Introduction” forum on D2L by Tuesday, May
6.
Go to https://www.supertracker.usda.gov/. Set up a profile and begin tracking your food
and beverage intake. Track at least 3 days before the first night of class.
Read chapters 1 and 2 of the textbook; watch the corresponding “Lecture 1”.
NUTR 100-70 – IMPACT OF NUTRITION
I.
COURSE DESCRIPTION
A course emphasizing nutritional needs at all life stages and the role that cultural, socioeconomic,
and other factors have on dietary habits. Additional topics include consumer choices/habits, the
biochemistry of nutrition and health, and discussions related to global issues of hunger and
malnutrition. Prerequisites: MATH 085 or higher; math placement or permission of Division Chair.
3 credit hours. Life Science Core; MOI QLS.
II.
TEXTBOOK AND MATERIALS
Discovering Nutrition. Insel, P. et al. 4th edition. (2013). Pearson publishers. ISBN13:
9780321696649; ISBN10: 0321696646
III.
MISSION STATEMENT
Benedictine University is dedicated to the education of undergraduate and graduate students
from diverse ethnic, racial and religious backgrounds. As an academic community committed to
liberal arts and professional education distinguished and guided by our Roman Catholic tradition
and Benedictine heritage, we prepare our students for a lifetime as active, informed and
responsible citizens and leaders in the world community.
IV.
GOALS, OBJECTIVES, AND STUDENT LEARNING OUTCOMES
A. Benedictine Core Goals
Benedictine University's core mission is to prepare students for active participation in an
increasingly interconnected world. Its Core Curriculum advances this mission by enabling
students to attain a broad range of learning goals, listed below:
1. Demonstrate an effective level of cognitive, communicative, and research skills;
2. Achieve a college level of computational skills and an ability to understand and interpret
numerical data;
3. Acquire knowledge of the history and heritage of western civilization, to include
 the contributions of religious faith and philosophical thought to understanding the
person in community,
 the relationship of the individual to society: membership and participation in groups
and institutions,
 scientific literacy through a knowledge of the history, the methods, and the impact
of science on the individual, society, and the environment,
 artistic and literary heritage;
4. Develop an understanding of global society: cultural diversity, mutual relationships,
interdependence of peoples and nations;
5. Apply liberal learning in problem-solving contexts as preparation for active participation
in society;
6. Make informed ethical decisions that promote personal integrity, the legitimate rights and
aspirations of individuals and groups, and the common good.
b. The following are Common Student Learning Objectives:
1. Content knowledge (lifelong learning). Know and apply the central concepts of the
subject matter.
2. Communication skills (lifelong learning and leadership). Communicate effectively in
oral and written form.
3. Problem solving skills (lifelong learning and leadership). Seek information and develop
an in-depth knowledge base, grounded in research.
4. Social responsibility (service and leadership). Develop good citizenship.
5. Global perspectives (diversity). Recognize the importance of diversity of opinion,
abilities and cultures.
c. Course Based Student Learning Objectives.
1: Demonstrate the scientific method by forming and testing a
hypothesis and understanding factors that limit the quality of research.
This includes qualitative and quantitative methods.
2: Illustrate principles of nutrition, including overall health and dietary
concerns of an individual and society as a whole. Also, apply case
studies in this topic.
3: Apply information from nutritional tables and the calculation of
individual needs on a daily and long term basis.
4: Investigate the quality of nutrition relating to environmental, cultural,
and social factors.
5: Investigate metabolic processes of body systems and apply body
physiology to risk factors for disease.
6: Describe the impact of food selection as related to culture, age, and
tradition both in the past and present.
7: Develop nutritionally based meals from a variety of food choices and
daily situations.
V.
TEACHING METHODS/DELIVERY SYSTEM
The course is a blended course presented with a variety of lecture presentations, quizzes,
assigned group and individual exercises, as well as in-class exercises and activities to reinforce
concepts covered throughout the term. Access to a computer, the internet, and D2L is required.
VI.
COURSE REQUIREMENTS
Attendance Policy (for all 5-, 8-, 10-week courses)
This course is highly accelerated, and students will need to take a great deal of responsibility for
their own learning outcomes. Attendance is required in each class meeting for the full period of
time. Any absence must be due to extraordinary circumstances and will require documentation
for it to be considered excused. Documentation must be provided immediately in order to
determine what, if any, accommodations are reasonable or possible. Class attendance will
directly impact your final grade, and each undocumented absence will be considered unexcused
and will result in a 20% reduction in the final grade for the course.
Due to the accelerated nature of the course, should you experience a medical condition which
prevents you from attending any class(es), appropriate medical documentation must be provided
immediately so it may be determined what, if any, accommodations are reasonable or possible.
Reading Assignments
Please refer to topical course outline.
Written Assignments and Projects
Please refer to topical course outline.
Benedictine University at Springfield Student Academic Honesty Policy
The search for truth and the dissemination of knowledge are the central missions of a university.
Benedictine University at Springfield pursues these missions in an environment guided by our
Roman Catholic tradition and our Benedictine heritage. Integrity and honesty are therefore
expected of all University students. Actions such as cheating, plagiarism, collusion, fabrication,
forgery, falsification, destruction, multiple submission, solicitation, and misrepresentation are
violations of these expectations and constitute unacceptable behavior in the University
community.
Student’s Responsibility
Though there is no formal honor code at Benedictine University at Springfield, students are
expected to exhibit academic honesty at all times. Violations against academic honesty are
always serious and may result in sanctions that could have profound long-term effects. The final
responsibility for understanding the Academic Honesty Policy of the institution, as well as the
specific policies for individual courses normally found in syllabi, rests with students. If any doubt
exists about what constitutes academic dishonesty, students have the responsibility to talk to the
faculty member. Students should expect the members of their class to be academically honest.
If students believe one or more members of the class have been deceitful to gain academic
advantage in the class, students should feel comfortable to approach the faculty member of the
course without prejudice.
Violations of the Academic Honesty Policy will be reported to the Office of the Dean of Academic
Affairs. Along with a verbal warning, the following are consequences a student may face for
academic dishonesty:
 a failing grade or “zero” for the assignment;
 dismissal from and a failing grade for the course; or
 dismissal from the Institution.
VII.
MEANS OF EVALUATION
A combination of homework, quizzes, online participation, and exams will be used to determine
the final grade in the class. Additionally, the grade will be lowered 20% of the total 100% possible
for each unexcused absence.
EVALUATION CRITERIA:
Activities
Quizzes
Postings & Participation
Midterm Exam
Final Exam
GRADE SCALE:
20%
20%
20%
20%
20%
100%
A=
B=
C=
D=
F=
90 -100%
80 – 89%
70 – 79%
60 – 69%
0 – 59%
If a student believes that an error has been made in reporting a grade, an appeal must be made
in writing to the instructor and must be initiated within 60 calendar days after the end of the term
for which the grade in question was reported. The appeal should contain specific information
about why it is believed the grade reported is inaccurate. See the Student Handbook for
additional details.
Add/Drop Dates
Please refer to the current Academic Calendar for add/drop dates.
Incomplete Request
To qualify for an “I” grade, a minimum of 75% of the course work must be completed with a “C”
or better, and a student must submit a completed “Request for an Incomplete” form to the
Registrar’s Office. The form must be completed by both student and instructor, but it is the
student’s responsibility (not the instructor’s) to initiate this process and obtain the necessary
signatures.
Student Withdrawal Procedure
It is the student’s responsibility to officially withdraw from a course by completing the appropriate
form, with appropriate signatures, and returning the completed form to the Advising Office. Please
refer to the Student Handbook for important financial information related to withdrawals.
VIII.
TOPICAL COURSE OUTLINE
Week Class Lecture Topic
Chapter Assignments/Quizzes
Chapter
Date
1
5/8
Food choices, nutrition guidelines,
1-3
Choose My Plate Exercise
and complementary nutrition
Meal Planning Exercise
2
5/15
The human body, carbohydrates
and alcohol
4-5
3
5/22
Lipids, proteins, and metabolism
6-7
4
5/29
Midterm Exam
5
6/5
6
6/12
Weight management, vitamins,
water and minerals
Sports nutrition, food safety
7
6/19
Global perspective: nutrition
8
6/26
Final Exam
8-10
11, 14
15
Homework 1 due
Quiz 1 over Lecture 1
Calorimetry Exercise
Quiz 2 over Lecture 2
Molecular Models
Food label analysis
Quiz 3 over Lecture 3
Recipe modification exercise
Quiz 4 over Lecture 4
Microbial food safety testing
Quiz 5 over Lecture 5
Global study presentations
IX.
AMERICANS WITH DISABILITIES ACT (ADA)
Benedictine University at Springfield provides individuals with disabilities reasonable
accommodations to participate in educational programs, activities, and services. Students with
disabilities requiring accommodations to participate in campus-sponsored programs, activities,
and services, or to meet course requirements should contact the Resource Center as early as
possible: springaccess@ben.edu or (217) 525-1420, ext. 3306.
X.
ASSESSMENT
Goals, objectives, and learning outcomes that will be assessed in the class are stated in this
syllabus. Instructor will use background knowledge probes, one-minute papers, reflective essays
and/or other Classroom Assessment Techniques as deemed necessary in order to provide
continuous improvement of instruction.