Fall 2015 Course Syllabus
INTD 101-11
4 Credits
RAMAPO COLLEGE OF NEW JERSEY
First-Year Seminar
A Mindful Approach to Food, Nutrition & My Environment
Course Information
Prerequisites and/or Co-requisites: First-time, first-year student status
Class Meeting Day(s), Time and Room Location: Tuesdays and Fridays from 1:00 to 2:50 p.m.
Instructor Information
Instructor's Name, Title: Dr. Jackie Ehlert
Office Location & Phone No.: 201-206-3445
Office Hours: Tuesday’s from 12:00 to 1:00 p.m. or by appointment
E-mail: jehlert@ramapo.edu
Peer Facilitators
Common FYS Description
Designed for first-time, full-time, first-year students, First-Year Seminar (FYS) provides a comprehensive introduction to collegelevel 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, collegelevel 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 first-year 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
In addition to using a scientific approach, this course explores food and nutrition from a sociopsychological perspective. We will critically analyze what, where and why we eat what we eat and
examine how food and nutrition issues affect you, your peers, your community, your country and the
world.
During this semester, you will have the opportunity to examine your diet and find out how to best
meet your own nutritional needs to optimize health.
This course is highly experiential and involves several research trips, cooking classes, food tastings and
demonstrations, hands-on harvesting and food planting as well as bee keeping. In addition to the
experiential component, the course requires the completion of weekly readings, and from time to
time, the viewing and critiquing of films and completion of projects using social media.
Course Goals
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
Learners will develop an understanding of the difference between reliable scientific nutrition
information and unreliable nutrition claims. They will be able to critically analyze their diet using basic
nutrition principles of sound nutrition related to macro and micro-nutrients. Additionally, students will
understand the link between diet, health, disease and the environment. Learners will explore the
sociological and psychological factors underlying their food choices.
By the end of the course you will:
• Discern between sound scientific knowledge about nutrition and unreliable claims.
• Understand basic nutrition principles of sound nutrition relating to carbohydrates, proteins and
fats.
• Comprehend basic anatomy and physiology of digestion and absorption of the major and minor
nutrients
• Understand the link between diet, health, disease and the environment.
• Analyze own diet and the environment where these food choices are made.
• Develop a nutritionally sound diet plan taking into consideration psychosocial factors.
• Demonstrate ability to make sound personal and environmental diet choices.
• Understand importance of mindfulness practice and participle in-class meditation
Measurable Student Learning Outcomes
Students will:
demonstrate the ability to think critically and
creatively
demonstrate proficiency in written
communication
demonstrate proficiency in oral
communication
demonstrate information literacy
Research Paper
Social Media
X
Class
discussions
and
Presentations
X
X
X
X
X
X
X
X
Mindfulness
practice
X
X
X
Peer Facilitators
As an added resource for first-year students, each section of First-Year Seminar (FYS) will have a peer facilitator. These upperlevel 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 and they will 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 First-Year 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) 684-7441 or via email at:
success@ramapo.edu
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
Texts, Readings, Materials
Hacker, D., & Sommers, N. (2012). Rules for Writers (7th ed.). Boston: Bedford/St.
Martin’s. ISBN: 9780312647957.
Nazario, S. (2007). Enrique’s Journey. New York: Random House. ISBN:
9780812971781.
Lang, T. & Millstone, E. The Atlas of Food - Who Eats What, Where and Why.
University of California Press -978-0-520-276-420
1
2
3
Whitney & Rolfes, Understanding Nutrition, 13th Edition, Wadsworth Publishing, 2015.
Loose-leaEdition: ISBN-13: 978-1-305-25428-2 ISBN-10: 1-305-25428-7
4
Course Requirements
Classroom Participation
You are expected to:
1.
Come to class on time and participate in the weekly discussion to demonstrate having done the
assigned readings. It is critical that you complete the weekly readings so that you are prepared
to discuss the highlighted topic. Marks are deducted for not participating.
2.
Complete the experiential assignment(s) – due at the beginning of the class one week after the
experiential component was assigned. Marks will be given for experiential components
completed on time and deducted for lack of completion. There will be no extensions given for
experiential assignments.
Writing Assignments
You are expected to:
1.
Hand in assignments on time – due at the beginning of the Tuesday class when the assignment is
due. Late assignments incur a 1% deduction for each day they are late. Extensions will
only be granted in writing and when proof of illness is furnished.
2.
Complete one major research paper worth 10% of your entire mark. Guidelines for the research
paper will be discussed in detail in class. The research paper should be no more than 10 double
spaced pages long with a minimum of three additional scientific references. Marks will be
deducted for poor grammar and spelling. Handing in a hard and an on-line copy of your essay is
required. All essays will be run through plagiarism detection soft-ware.
a.
4.
Choice of essay topics and their due dates are listed at the end of the syllabus. It is
highly recommended that you sign up for a research topic as soon as you know which
topic you would be interested in researching.
You will be using the information you glean from your research paper in a presentation that will
be delivering to class and posting on You Tube.
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
Oral Presentation
You are expected to:
1.
The presentation is worth 10% of your total mark. Students will have the opportunity to present
on their chosen topic from the list provided by the professor.
Examinations, Laboratory/Studio, Library Research –
To pass the course, learners much complete all of the following:
1
2
3
4
5
6
6
7
Summer reading essay
Attendance and participation
On Line Postings – Written Reaction
Diet analysis
3 Quizzes (10% each)
Final exam
Oral presentation
Research paper
5%
5%
10%
10%
30%
20%
10%
10%
100%
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.
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: L-211, x7557,
crw@ramapo.edu.
Weekly Class Schedule
Date
September
1
Tuesday
Sept. 1
Class topic
Required Reading for
following week
Assignment due dates
SUMMER READING AND INTRO.
TO NUTRITION
Introduction to course content,
readings, assignments,
experiential components and
over-all expectations and policies
Required reading
(Understanding Nutrition
Book): Chapter 1
Calculate the energy available
from food.
Food Choices. The Nutrients.
The Science of Nutrition.
Dietary Reference Intakes.
*Discussion of summer
reading
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Fall 2015 Course Syllabus
Friday
Sept. 4
INTD 101-11
Discussion of reliable sources of
nutrition information
SUMMER READING AND INTRO.
TO NUTRITION continued.
Nutrition Assessment. Diet and
Health. Highlight 1: Nutrition
Information & Misinformation.
Required reading
(Understanding Nutrition
Book): Chapter 2
Planning a Healthy Diet.
Principles and Guidelines. DietPlanning Guides. Food Labels.
Highlight 2: Vegetarian Diets.
2
3
Tuesday
Sept. 8
Review of the Digestive System
Friday
Sept. 11
Review of the Digestive System
Tuesday
Sept. 15
Carbohydrates
Friday
Sept. 18
On-line class #1
Carbohydrates continued
Introduction to diet your
environment
Discussion of personal nutrition
assessment, food portions and
4 Credits
Required reading
(Understanding Nutrition
Book): Chapter #3
Digestion, Absorption, and
Transport.
Digestion. Absorption. The
Circulatory Systems. The
Health and Regulation of the GI
Tract. Common Digestive
Problems.
Required reading
(Understanding Nutrition
Book): Chapter #3
Digestion, Absorption, and
Transport.
Digestion. Absorption. The
Circulatory Systems. The
Health and Regulation of the GI
Tract. Common Digestive
Problems.
Required reading
(Understanding Nutrition
Book): Chapter #4 The
Carbohydrates: Sugars,
Starches, and Fibers.
The Chemist’s View of
Carbohydrates. Digestion and
Absorption of Carbohydrates.
Glucose in the Body. Health
Effects and Recommended
Intakes of Sugars. Health
Effects and Recommended
Intakes of Starch and Fibers.
Required reading:
(Understanding Nutrition
Book): Chapter #4
Compare foods based on
nutrient density.
Written reaction #1: Research,
post and bring to class your
review of reliable nutrition web
sites you found on-line.
Discuss why you considered
them reliable.
In one sentence synthesize
your review and respond to the
professor’s question on
Facebook or Instagram. (1%)
Calculate personal daily
values.
*Discussion of summer
reading.
*Discussion of summer
reading.
*In-class a nutritional analysis
and tasting of different milks.
*Evaluate your sugar and
over-all carbohydrate intake.
*Discussion of summer
reading.
Also review - my plate.org
Movie Fast Food Nation
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
servings, food staples.
4
5
Tuesday
Sept. 22
On-line class #2
DIET & YOUR ENVIRONMENT
Required reading
(Understanding Nutrition
Book): Chapter 2
Planning a Healthy Diet.
Principles and Guidelines. DietPlanning Guides. Food Labels.
Special Diets.
Also review - my plate.org
Friday
Sept. 25
DIET & YOUR ENVIRONMENT
Required reading
(Understanding Nutrition
Book): Chapter 2
Planning a Healthy Diet.
Principles and Guidelines. DietPlanning Guides. Food Labels.
Special Diets.
Tuesday
Sept. 28
OCTOBER
Friday
Oct. 2
Peer Facilitators to review
adjustment issues, particularly as
they relate to alcohol education
and bystander intervention.
Library research workshop
Mini-quiz #1- all material from
class 1 onward.
Lipids
6
Tuesday
Oct. 6
On-line class#3
Lipids continued
Friday
Proteins
Also review - my plate.org
Choose a nutrition topic from
the list given and research
scientific references that will
enable to defend your thesis.
Begin your literature review,
write an outline and decide
your topic from the list of
choices given to you by your
professor.
Movie Fed Up
Required reading
(Understanding Nutrition
Book): Chapter 5
The Lipids: Triglycerides,
Phospholipids, and Sterols.
The Chemist’s View of Fatty
Acids and Triglycerides. The
Chemist’s View of
Phospholipids and Sterols.
Digestion, Absorption, and
Transport of Lipids.
Lipids in the Body. Health
Effects and Recommended
Intakes of Saturated Fats,
Trans Fats, and Cholesterol.
Required reading
(Understanding Nutrition
Book): Chapter 5
Health Effects and
Recommended
Intakes of Monounsaturated
and Polyunsaturated Fats.
High-Fat Foods—Friend or
Foe?
Required reading
Written reaction #2: Research
the scientific literature, and
observe your diet, using both
sources write a one page
reaction. Send your paper to
your professor.
Answer question posted on
Facebook or Instagram (1%)
Summer reading essay due
(5%)
Diet analysis assignment Part
1 worth 2% due.
45 minutes of class will be
devoted to the mini quiz
worth 10%.
*Calculate your personal daily
value for fat.
One page outline of research
paper due (2%).
*Calculate your personal daily
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Fall 2015 Course Syllabus
Oct. 9
7
8
INTD 101-11
Peer Facilitators to review
adjustment issues, particularly as
they relate to alcohol education
and bystander intervention.
(Understanding Nutrition
Book): Chapter 6
Protein: Amino Acids.
The Chemist’s View of
Proteins. Digestion and
Absorption of Proteins.
Proteins in the Body. Protein in
Foods. Health Effects and
Recommended
Intakes of Protein.
Required reading
(Understanding Nutrition
Book): Chapter 6
value for fat.
Required reading
(Understanding Nutrition
Book): Chapter
Required reading # 7 (pg, 201215) –highlights (pg 222-233),
Chapter #8 (pg. 235-255) –
highlights (pg. 256-262), #9
(pg. 265-274) Highlights – (pg
296-299).
45 minutes of class will be
devoted to the mini quiz
worth 10%.
*Estimating energy expended
in basal metabolism.
*Estimating energy expended
in physical activity.
*Determine your BMI.
Written reaction #3:
Write a reaction paper based
on your interview of a student
who is not in our nutrition class
and ask them what drives their
food choices. Answer the
question posted on Facebook
or Instagram. Bring findings to
class (1%).
TRIP TO THE HAVEMEYER
HOUSE EDIBLE GARDEN and
Havemeyer House Bee Hives.
be part of the locally grown
food movement. Participate in
the closing of the garden for
the season and participate
feeding the bees.
Written reaction #4:
Write a reaction paper that
incorporates the readings and
your observation of your
experience at the Havemeyer
Edible Garden. Answer the
question posted on Facebook
and post pictures of your trip
to the garden. (1%)
Tuesday
Oct. 13
Proteins continued
Friday
Oct.
16
Mini-quiz #2- all material covered
from the last quiz onwards
Tuesday
Oct. 20
GROWING FOOD
Who grows your food? Where is it
grown? How much does it cost?
18, 19 & 22.
Friday
Oct. 23
On-line class #4
NUTRITION – IT IS ALL ABOUT THE
FOOD
Fast foods – how much do we eat?
How much do we spend on eating
Required reading ( The Atlas
of Food) Chapters 30, 31, 32,
33, 36, 37, 38.
DIET & DOMINANT CULTURE
What do other students eat?
What foods predominate in their
environment? What are the
American food staples? What are
the food staples in other cultures?
4 Credits
Required reading (The Atlas of
Food) Chapters 1, 2, 3, 4, 17,
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Fall 2015 Course Syllabus
9
Tuesday
Oct. 27
Friday
Oct. 30
NOVEMBER
10 Tuesday
Nov. 3
Friday
Nov. 6
INTD 101-11
out? And what companies own
most of the food system.
On-line class #5
THEME: DIETS HERE AND
AROUND THE WORLD
THEME: GROWING FOOD
CONTINUED
Selling the farm – mechanization,
production and the demise of the
farmer.
Required reading ( The Atlas
of Food) Chapters 9, 10, 13,
14, 15, 16.
Written reaction #5: Provide a
one page reaction to the
readings (1%).
Required reading ( The Atlas
of Food) Chapters 9, 10, 13,
14, 15, 16.
FINAL Diet Analysis DUE: Hand
in a 2 page report on your diet
analysis and recommend
changes you would make to
improve it. (8%)
Peer Facilitators to review
adjustment issues, particularly as
they relate to alcohol education
and bystander intervention.
THEME: FOOD & MODERNITY
What are genetically modified
foods? What foods have GMO’s
and what foods do not? Pros and
cons.
Required reading ( The Atlas
of Food) Chapters 11, 12, 14,
21, 34.
Written reaction #6: Provide a
one page reaction to the
readings (1%).
Mini-quiz #3- all material covered
from the last quiz onwards
Required reading ( The Atlas
of Food) Chapters 5, 20.
45 minutes of class will be
devoted to the mini quiz
(10%).
On-line #6
THEME: FOOD TRADE
The Great American Diet – staple
foods here and in other parts of
the world. Food processing,
retailing, food additives.
Required reading ( The Atlas
of Food) Chapters 29, 33, 35.
Written reaction #7:
Monitor your water
consumption – drinking, taking
showers, washing dishes etc.
Answer the question posted
on Facebook or Instagram
(1%).
On-line #7
THEME: MARKETING
What are organic foods? Are they
more expensive than regular
food? What is fair trade?
Required reading ( The Atlas
of Food) Chapters 29, 33, 34,
THEME: WATER
Where does your water come
from?
Do all countries around the world
have enough water?
11
Tuesday
Nov. 10
Friday
Nov. 13
4 Credits
How does the rest of the world
compare to North America?
Movie Tapped
39.
Movie: Organic
Written reaction #8:
Spend $2 dollars purchasing
two identical foods – one that
is organic and one that is not.
For instance an organic apple
and a non-organic apple.
Compare their cost, availability,
taste, convenience and
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Fall 2015 Course Syllabus
12
13
Tuesday
Nov. 17
FOOD ADVERTISING &
MARKETING
Friday
Nov. 20
Tuesday
Nov. 24
Peer Facilitators (60 minutes)
Friday
Nov. 27
DECEMBER 1
14 Tuesday
Dec. 1
15
INTD 101-11
Friday
Dec. 4
Tuesday
Dec. 8
Friday
Dec. 11
On-line class #8
Social Advocacy Project
On-line class #9
THANKS GIVING
4 Credits
Required reading ( The
Atlas of Food) Chapters 29,
33, 34, 39.
Required reading ( The Atlas
of Food) Chapters 29, 33, 34,
39.
Social advocacy project
Day #1: Presentations
10 presentations
8 minute presentation
Day #2: Presentations
10 presentations
8 minute presentation
8 presentations
8 minute presentation
All material covered during
the semester.
Day #3: Presentations
Final Exam
Important Dates
First Day of Classes
Last day for Schedule Adjustments (on the Web)
Last day to withdraw from courses with “W” grade
Thanksgiving Recess
Reading Day (no classes)
Final Exam Week
Common Finals
Last day to request “I” grades
nutritional qualities. Write
your reaction to this exercise.
Answer the question posted on
Facebook or Instagram. (1%)
Written reaction #9: What is
your reaction to the readings
and observations of television
and print advertising and
marking of how food marketers
sell food.
Respond to the question
posted on Facebook or
Instagram. (1%)
FINAL RESEARCH PAPER DUE
(8%).
Written reaction #10:
Research where the classic
American Thanksgiving food
tradition came from. Write
your reaction and share how
your food traditions at the
Thanksgiving compare. Is there
a particular food that you enjoy
that is not a typical staple of
American Thanksgiving?
Comment on its heritage. (1%)
Worth 20% of entire mark
nd
September 2
th
September 9
th
November 13
th
th
Nov 25 – 29
th
December 15
th
nd
December 16 – 22
th
December 19
nd
December 22
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
rd
Final Exam Snow Make-Up Day
December 23
Grading Policy
Grade Scale
A
= 95 - 100
A= 90-94
B+
= 85-89
B
BC+
C
= 80-84
= 75-79
70-74
65-69
CD
F
63-65
60-63
<60
To pass the course, learners much complete all of the following:
1
2
3
4
5
6
6
7
Summer reading essay
Attendance and participation
On Line Postings – Reaction papers
Diet analysis
3 Quizzes (10% each)
Final exam
Oral presentation
Research paper
5%
5%
10%
10%
30%
20%
10%
10%
100%
• There will be no allowance for incomplete grades.
• Make up mid-terms will be accommodated
Attendance Policy
• Attendance and participation are mandatory. Marks will be deducted for student who do not attend and/or
contribute.
• Attendance marks will not be granted to student arriving late or students who leave early.
• Absences allowed under extreme circumstances for instance with a doctor’s note to verify illness.
• The “College policy states that students must notify faculty within the first three weeks of the semester if
they anticipate missing any classes due to religious observance.”
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.
Faculty will determine how electronic forms of communication (e.g., email, Luminis, Moodle) will be used in their
classes, and will specify their requirements in the course syllabus. Faculty may choose to include additional items,
including electronic or Web-based course information, Luminis, and Moodle information.
• If you elect to utilize a third-party product that is not supported by the college (e.g. a wiki application), it
must be accessed from within Moodle. Moodle is the ‘product of record’; if you post assignment grades, it
must be done so within Moodle.
Students with Disabilities
“If you need course adaptation or accommodations because of a disability that has been documented with the
Office of Specialized Services, please make an appointment with me.”
Please note: Students must be registered with the Office of Specialized Services (OSS) to receive accommodations.
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
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 email at
oss@ramapo.edu. Please do not place a time limit on when students may request accommodation, as they may
not be aware of their need until later in the semester.
Academic Integrity Policy
All members of the 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.
Procedure
Responsibilities
The Office of the Provost has responsibility for the oversight and enforcement of the Academic Integrity Policy
and for making the policy an institutional priority. The Office of the Provost 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. They are also urged to report alleged violations of the policy to the
Vice Provost.
Students have the responsibility to understand the Academic Integrity Policy and to comply with the policy in their
academic work.
Criteria
There are four (4) 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:
o copying from another student’s work;
o allowing another student to copy his/her work;
o using unauthorized materials such as a textbook, notebook, or electronic devices during an
examination;
o using specifically prepared materials, such as notes written on clothing or other unauthorized
notes, formula lists, etc., during an examination;
o collaborating with another person during an examination by giving or receiving information
without authorization from the instructor;
o taking a test for another person or asking or allowing another to take the student’s own test.
2. 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 or endnote
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:
o whenever he or she quotes another person’s words directly;
o whenever he or she uses another person’s ideas, opinions, or theories, even if they have been
completely paraphrased in one’s own words;
o whenever he or she allows another individual to contribute to the work in some significant
fashion (for instance, through editing or sharing of ideas);
o 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 George T. Potter Library Website: Library
Website: Citation Manuals and Style Guides
3.
Academic Misconduct
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Fall 2015 Course Syllabus
INTD 101-11
4 Credits
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:
o changing, altering, falsifying, or being the accessory to the changing, altering, or falsifying of a
grade report or form, transcript, or other academic record, or entering any computer system or
College office or building for that purpose;
o stealing, buying, selling, giving way, or otherwise obtaining all or part of any unadministered test
or paper or entering any computer system or College office or building for the purpose of
obtaining an unadministered test;
o 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;
o disregarding policies governing the use of human subjects or animals in research;
o sabotaging another student’s work through actions designed to prevent the student from
successfully completing an assignment;
o 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:
o citing information not taken from the source indicated;
o citing of sources in a “works cited” that were not used in that project;
o altering, stealing, and/or falsifying research data used in research reports, theses, or
dissertations;
o submitting as one’s own any academic work prepared in whole or in part by others, including the
use of another’s identity;
o falsifying information or signatures on registration, withdrawal, or other academic forms and
records.
Reporting Violations
To ensure due process, any member of the Ramapo community who is aware of violations of the College's
academic integrity policy is expected to report the incident to the Office of the Provost.
Faculty members who choose to resolve the matter themselves are urged also to report the incident to the Office
of the Provost, since the incident may be a repeat offense, or there may be a subsequent grade appeal.
More details on Ramapo College’s academic integrity policy can be found here:
http://www.ramapo.edu/catalog-2014-2015/academic-policies/
4.
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