Fall 2015 Course Syllabus
INTD 101-08
4 Credits
RAMAPO COLLEGE OF NEW JERSEY
First-Year Seminar
Eating in America
Course Information
Prerequisites and/or Co-requisites: First-time, first-year student status
Class Meeting Day(s), Time and Room Location: Mon./Thurs. 1:00-2:50, B216
College Web Address: www.ramapo.edu
College Closings/Special Announcements Phone No.: (201) 236-2902
Instructor Information
Kathleen Shannon, Adjunct Professor
Office Location & Phone No.: B221, (201)684-7227
Office Hours: MWR 10:00-11:15am and by appointment
E-mail and web page address: kshannon@ramapo.edu
School Office Location: D-207
School Office Phone No.:(201)684-7441
Course Description
Designed for first-time, full-time, first-year students, First-Year Seminar (FYS) provides a comprehensive
introduction to college-level learning. Seminar courses are developed around an academic theme or topic
that is based on one of Ramapo College’s academic pillars. First-Year students will have the opportunity to
select a seminar that best suits their interests while learning about Ramapo’s academic foundation. The
First-Year Seminar course helps students in their transition from high school to college life both in and out
of the classroom. The common learning outcomes of FYS are: critical and creative thinking, college-level
writing, oral communication, information literacy, and technological competency. FYS classes are small to
emphasize open discussion and experiential learning within the context of the theme of the seminar course.
Peer facilitators play an essential role in each FYS class ensuring that first-year students have guidance
from a more experienced student. FYS is also the home of the Ramapo Summer Reading Program; all firstyear students read the same book and discuss and write about it in their seminars. FYS encourages new
students to participate in a community of learners, to strengthen their critical thinking skills, and to
communicate effectively both orally and in writing.
Course Description, This Section:
Once upon a time in America, eating was easy: you grew crops and raised livestock or knew the farmer
who did, you ate seasonally, and you preserved food for the off-season. Fast forward about a hundred years
to 2014. We live in an age of industrialized farming, when most of the corn we eat is genetically modified
and the meat is from animals hopped-up on growth hormones and antibiotics. We can have strawberries
and tomatoes in December, and delicacies imported from all over the world. And we’re given conflicting
advice about what to eat and what to avoid. Despite low-fat, low-carb or raw foods diets, we’re getting
heavier and sicker. In this course, we’ll take a look at where our food comes from, what’s in it, and maybe
even sort out what we should be eating. Students will keep a food diary and do independent “field trips” to
the supermarket to find out where those bizarre-looking exotic fruits in the produce section come from.
Course Objectives
Students in this class will develop a deeper understanding of where their food comes from and the
processes it undergoes before reaching the cafeteria. They will learn about reading food labels and about
the politics behind food inspection. Several short researched papers will be required in this class, and the
students will learn about integrating and documenting sources. An oral presentation on student research is
required.
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Fall 2015 Course Syllabus
INTD 101-08
4 Credits
Measurable Student Learning Outcomes
Students will:
Peer
demonstrate the ability to think
critically and creatively, connecting
course material to real-world
situations
demonstrate proficiency in written
communication.
Research
Paper
x
Class
discussions
and essays
x
x
x
demonstrate proficiency in oral
communication.
demonstrate information literacy and
technological competency.
Final
Project
Peer
x
x
x
Facilitators
As an added resource for first-year students, each section of First-Year Seminar (FYS) will have a peer
facilitator. These upper-level students will attend FYS classes and assist the instructor with the academic
topics covered in this seminar. They will serve as discussion leaders on issues that pertain to your personal
and social development. Peers will also facilitate weekly discussions on the class readings. Your peer
facilitator will be your mentor and will be available to you to provide guidance on navigating the different
personal and social hurdles that you may encounter in your first year at Ramapo.
First-Year Academic Advising
Each First-Year Seminar course is assigned a professional Academic Advisor from the Center for Student
Success who serves as your Academic Advisor during your first year. This advisor will attend your FirstYear Seminar class for a group advisement session to review general academic advising policies and
procedures. They will also be available to answer any general questions regarding college
policies/practices. Students are encouraged to schedule individual appointments with their Student Success
Advisor for assistance with course selection and the development of a personal academic plan. If you have
any questions regarding Academic Advisement please call the Center for Student Success at (201) 6847441 or via email at: success@ramapo.edu
Texts, Readings, Materials
Hacker, Diana. Rules for Writers, 7th ed. New York: Bedford, 2012. Print.
Klay, Phil. Redeployment. New York: Penguin, 2015. Print.
McMillan, Tracie. The American Way of Eating. New York: Scribner, 2012.
Pollan, Michael. In Defense of Food: An Eater’s Manifesto. New York: Penguin, 2009. Print.
Weber, Karl, ed. Food, Inc. New York: PublicAffairs, 2009. Print.
Other reading materials will be provided in the form of handouts, Luminis files, online links or PDFs.
Course Requirements
Regular class attendance and participation are required; students are responsible for reading all material
assigned and covered in class. If you arrive after I have taken attendance, you cannot count on me to mark
your presence. You must talk to me after class to make sure I mark you present. If you are absent or late, it
is your responsibility to get in touch with a classmate for notes and assignments; then, if you have
questions, see me. Absence, lateness, and unpreparedness will be considered equal infractions of this
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Fall 2015 Course Syllabus
INTD 101-08
4 Credits
policy. That is to say, a student who is regularly late to class can lose up to 2.5 points for every lateness
after the second instance.
Classroom Participation – Class participation is an essential part of your grade. You will be
evaluated on how often you ask or answer questions in class, whether you appear attentive or have
your eyes closed and your head on the desk, and how successfully you complete homework and
in-class assignments.
Writing Assignments – Work is due at the beginning of class on the assigned date. Unless you
have received an extension from me, late work will lose credit starting with the first day it is late.
Unless otherwise instructed, students SHOULD NOT email papers to me. Papers will be evaluated
not only on their content (what they say) but also on their grammar and style (how they say it).
Any borrowed information, whether direct quotes or paraphrases, must be cited parenthetically in
the MLA style. MLA format is described in Rules for Writers.
Examinations, Laboratory/Studio, Library Research – Over the course of the semester, you
will have several quizzes and be assigned several short essays and a research paper. Your semester
grade will be determined by your grades on these assignments and your class participation.
Course Enrichment Component
Each course will include a minimum of five (5) hours of unmonitored appropriate experience outside of the
classroom:
*You can choose from a variety of activities including independent “field trips” to restaurants,
farmers’ markets, or other food service locations.
*For each activity you will be required to write a 1-1 ½ page summary describing that activity and
its relativity to our class. These summaries will be graded as short papers, so content as well as
grammar and mechanics will be evaluated.
*These activities will help you apply the concepts and practices we discuss in class to “real-life”
situations, enhancing your awareness of where your food comes from, how it’s processed, and
how it gets to your plate.
General Education Program Course
This course fulfills the First-Year Seminar category of the general education curriculum at Ramapo
College. Common to all First-Year Seminar (FYS) courses, you will develop critical thinking skills that are
basic to college level study, regardless of your area of interest. You will be reading, writing, and
participating in thoughtful group discussions with the aim of developing the skills of a scholar. You will
learn to support your arguments using a foundation of knowledge and facts rather than simply using
personal opinions and experiences.
This is largely an experiential course: you’ll be doing independent “field trips” to local supermarkets to do
some of your research, and you’ll be keeping a food diary in order to develop a greater awareness of what
you eat over the course of an average day.
Writing Intensive (WI) Course
Writing will be integrated into the life of this course. You will receive comments, direction, and support as
you work on strengthening your writing skills. Your writing will be evaluated and returned in a timely
fashion, allowing you to incorporate my comments into your future work. For help outside the classroom,
please see me during my office hours and/or work with a writing tutor in the Center for Reading and
Writing (CRW), Room: E-230, x7557, cas@ramapo.edu.
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Fall 2015 Course Syllabus
INTD 101-08
4 Credits
Grading Policies
Grading Scale
A+ = 97-100
A = 93-96
A- = 90-92
B+ = 87-89
B = 83-86
B- = 80-82
C+ = 77-79
C = 73-76
C- = 70-72
D = 65-69
F = 0-64
Grading Breakdown (Subject to Change)
Short essays (4): 10% each
Quizzes: 10%
Experiential Reports: 10%
Misc. homework: 5%
Research Paper: 15%
Reading journal: 10%
Attendance/particip.: 10%
Note that class participation is a large part of your final grade: attendance, quizzes, etc.
Weekly Class Weekly Class Schedule
Sept. 2
Opening Convocation: Phil Klay and Redeployment
Week 1
Introductions, overview of assignments, review of syllabus.
Explanation of food diary. Discussion: Why do we eat?!
Discussion of Redeployment
READINGS: The American Way of Eating pgs. 1-56
WRITING: Response to summer reading: Redeployment
Week 2
Discussion: A week’s worth of food (food diaries). Food advice:
believe it or not? The latest diet trends.
READINGS: The American Way of Eating pgs. 101-81
Week 3
Discussion: More food advice, another diet.
Film: Fed Up.
READINGS: The American Way of Eating pgs. 185-218
Week 4
Discussion: The food pyramid and food politics.
Library Research Workshop
READINGS: The American Way of Eating pgs. 219-41
Week 5
Discussion: Genetically modified vegetables. Another diet.
READINGS: Ronnie Cummins: “Hazards of Genetically Engineered
Foods and Crops” (in Food, Inc.).
Advisement session with representative from Center for Student
Success.
Week 6
Discussion: Food labelling. Organic, conventional and transitional
foods.
Film: Food, Inc.
READINGS: Robert Kenner: “Exploring the Corporate Powers Behind
the Way We Eat: The Making of Food, Inc.” (in Food, Inc.)
Week 7
Discussion: CAFOs (Concentrated animal feeding operations) and
animal husbandry. Food Disparagement laws.
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Fall 2015 Course Syllabus
INTD 101-08
4 Credits
READINGS: Howard F. Lyman: “How to Tell the Truth and Get in
Trouble” (handout/PDF). Humane Society of the U.S.: “The Dirty Six:
The Worst Animal Practices in Agribusiness” (in Food, Inc.). Michael
Pollan: “Food With a Face” (handout/PDF)
Week 8
Discussion: More food advice. Yet another diet. Olestra does WHAT?!
READINGS: Marion Nestle: “Margarine: Accept No Substitutes”
(handout/PDF)
Week 9
Discussion: “Edible food-like substances.” All the fake things we eat.
Real food rots. Short film: The Smoking Fry (Morgan Spurlock)
READINGS: Marion Nestle: “Eating Made Simple” (in Food, Inc.). In
Defense of Food pages 1-50
Week 10
Discussion: The diet industry. Another diet. Diet-related illnesses.
Academic Advisement Sessions
READINGS: In Defense of Food pages 50-81
Week 11
Discussion: What and how other people eat. American food traditions.
“The French paradox.”
READINGS: In Defense of Food pages 85-136
Week 12
Discussion: Why is our food so cheap? Government subsidies and the
farmer.
READINGS: In Defense of Food pages 139-161. Arturo Rodriguez:
“Cheap Food: Workers Pay the Price” (in Food, Inc.)
Week 13
Discussion: Bottled water, soda and milk. More food advice. Another
diet. Film: Fast Food Nation
READINGS: In Defense of Food pages 161-181. Marion Nestle:
“Water, Water Everywhere: Bottled and Not” (handout/PDF)
THANKSGIVING RECESS 11/25-11/29
Week 14
Discussion: So what are we supposed to eat!?
READINGS: Michael Pollan: “Why Bother?” (in Food, Inc.). Joel
Salatin: “Declare Your Independence” (in Food, Inc.)
Week 15
Discussion: What’s for dinner? Putting it all together.
READINGS: Food & Water Watch: “Food Sovereignty for U.S.
Consumers” (in Food, Inc.)
Final Exam Week
Final Exam: TBA
Important Dates
First Day of Classes: September 2nd
Last day for Schedule Adjustments (on the Web): September 9 th
Last day to withdraw from courses with “W” grade: November 13
Thanksgiving Recess: Nov 25th – 29th
Reading Day (no classes): December 15th
Final Exam Week: December 16th – 22nd
Common Finals: December 19th
Last day to request “I” grades: December 22nd
Residence Halls close (6pm): December 23rd
Final Exam Snow Make-Up Day: December 23rd
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Fall 2015 Course Syllabus
INTD 101-08
4 Credits
Electronic Forms of Communication
In accordance with College policy, I will use your Ramapo College email address (@ramapo.edu) to
communicate with you about all course-related matters.
Students with Disabilities
If you need course adaptation or accommodations because of a documented disability, please make an
appointment during my office hours.
Please note: Students must be registered with the Office of Specialized Services (OSS) to receive
accommodations. As you develop or revise your course syllabus, consider ways to make your course
material accessible to students with disabilities. For additional information, contact the Office of
Specialized Services (OSS) at x7514 or E-mail at oss@ramapo.edu.
Policy on Academic Integrity
Students are expected to read and understand Ramapo College’s academic integrity policy, which can be
found in the Ramapo College Catalog. Members of the Ramapo College community are expected to be
honest and forthright in their academic endeavors. Students who violate this policy will be referred to the
Office of the Provost.
Policy
All members of the Ramapo community are expected to be honest and forthright in their academic
endeavors. Since violations of academic integrity erode community confidence and undermine
the pursuit of truth and knowledge at the College, academic dishonesty must be avoided.
Procedures
The Office of the Provost/Vice President for Academic Affairs has the responsibility for the
oversight and enforcement of the academic integrity policy and for making the policy an
institutional priority. The Office of the Provost/Vice President for Academic Affairs is also
responsible for publishing the policy and for educating both faculty and students about the policy.
Faculty members play a crucial role in the academic integrity policy. They are responsible for
educating their students about the importance of academic integrity and for communicating to
students their expectations with respect to academic integrity in course work.
Students have the responsibility to understand the College academic integrity policy and to
comply with the policy in all their academic work.
Criteria
There are four broad forms of academic dishonesty:
1.
Cheating
Cheating is an act of deception by which a student misrepresents his or her mastery of material on
a test or other academic exercise. Examples of cheating include, but are not limited to:
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copying from another student's work;
allowing another student to copy his/her work;
using unauthorized materials such as a textbook, notebook or electronic devices during an
examination;
using specifically prepared materials such as notes written on clothing or other
unauthorized notes, formula lists, etc., during an examination;
collaborating with another person during an examination by giving or receiving
information without authority;
taking a test for another person or asking or allowing another to take the student’s own
test.
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Fall 2015 Course Syllabus
2.
INTD 101-08
4 Credits
Plagiarism
Plagiarism occurs when a person represents someone else's words, ideas, phrases, sentences, or
data as one's own work. When a student submits work that includes such material, the source of
that information must be acknowledged through complete, accurate, and specific footnote
references; additionally, verbatim statements must be acknowledged through quotation marks.
To avoid a charge of plagiarism, a student should be sure to include an acknowledgment of
indebtedness:
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whenever he or she quotes another person's words directly;
whenever he or she uses another person's ideas, opinions, or theories, even if they have
been completely paraphrased in one's own words;
whenever he or she allows another individual to contribute to the work in some
significant fashion (for instance, through editing, or sharing of ideas);
whenever he or she uses facts, statistics, or other illustrative material taken from a source,
unless the information is common knowledge.
Examples of standard citation formats can be found on the Library Website: Citation Manuals and
Style Guides.
3.
Academic Misconduct
Academic Misconduct includes the alteration of grades, involvement in the acquisition or
distribution of unadministered tests, and the unauthorized submission of student work in more
than one class. Examples of academic misconduct include, but are not limited to:
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changing, altering, falsifying, or being the accessory to the changing, altering, or
falsifying of a grade report or form or other academic record, or entering any computer
system, College office or building for that purpose;
stealing, buying, selling, giving way, or otherwise obtaining all or part of any
unadministered test or entering any computer system, College office or building, for the
purpose of obtaining an unadministered test;
submitting written work (in whole or in significant part) to fulfill the requirements of
more than one course without the explicit permission of both instructors;
disregarding policies governing the use of human subjects or animals in research;
sabotaging another student’s work through actions designed to prevent the student from
successfully completing an assignment;
knowingly facilitating a violation of the Academic Integrity Policy by another person.
Fabrication
Fabrication refers to the deliberate use of invented information or the falsification of research or
other findings with the intent to deceive. Examples of fabrication include, but are not limited to:
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citation of information not taken from the source indicated;
listing of sources in a “works cited” that were not used in that project;
altering, stealing and/or falsifying research data used in research reports, theses, or
dissertations;
submission as one's own of any academic work prepared in whole or in part by others,
including the use of another’s identity;
falsifying information or signatures on registration, withdrawal, or other academic forms
and records.
More on academic integrity can be found here: http://www.ramapo.edu/catalog-2014-2015/academicpolicies/
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