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Course Syllabus Guide
Fundamentals of Nutrition - ALLH 220
3 credits
Spring/2013
RoseAnna Boyle Holliday
E-mail: rholliday@csi.edu
Office: HSHS 129
Office Hours: M-R, 2 – 3:00
Phone: 732-6737
Course Description: This course is designed to provide a broad understanding of the
basic principles of nutrition and some of the issues and controversies surrounding this
body of knowledge. It will identify the essential nutrients and their functions, as well as
describe nutritional behaviors that promote optimal nutrition and disease prevention
throughout the life cycle. Energy balance, nutrition for fitness, and food safety will be
included. At the end of the class, students will assess and evaluate their own diet analysis
based on a 5-day food recall and develop a plan for improvement.
Pre-Requisites: There are no pre-requisites for this course.
Required Textbook: Nutrition Concepts and Controversies (12th ed.), Sizer & Whitney
(Diet analysis CD comes with new texts, but is not required)
Required Supplies: Students must consistently and reliably have Internet access to
complete this course. High-speed Internet access is highly recommended. Students will
be required to navigate the Blackboard course site, visit other websites, and conduct
internet-based research. Students must be able to watch videos, download Blackboard,
powerpoints and access various websites. In addition, you must be able to save and
upload files (in Word). Blackboard will be utilized for all assignment submission(s) DO NOT email or submit the full assignment on the discussion board (or mail or place
in my box at CSI). I will ONLY accept assignments submitted online (under respective
week or in-class). Directions or the online tutorial “How to Submit an Assignment” is
located under the green tab, Course Information.
Course Objectives and Outcomes Assessment:
#1 Objective: Students will be able to understand the fundamentals of nutrition: to
identify and describe nutrients and their functions, recommendations, guidelines, and
how are they are metabolized.
Assessments: Tests, group and individual reports.
#2 Objective: Students will understand how, why, and what nutrients affect energy
balance, disease prevention, health promotion, life cycles, and weight management.
Assessments: Individual testing, group and individual reports.
#3 Objective: Students will be able to critique nutrition information, and pursue reliable
sources of information for credible evaluation, and recommendations.
Assessments: Collect and critically evaluate nutrition information from various sources
(e.g., websites, books, etc.)
#4 Objective: Students will be able to assess, monitor, and evaluate (using national
guidelines) an individuals nutritional status, and make general recommendations designed
to implement optimal nutritional habits for the promotion and maintenance of health.
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Assessment: Students will complete a comprehensive self -assessment/computer
analysis, and evaluation of nutritional status as well as recommendations for dietary
improvement.
#5 Objective: Students will learn about food safety
Assessment: Group and individual feedback, quizzes and tests.
Policies and Procedures: By participating in this course, you are agreeing to follow the
policies and procedures listed below:
Attendance Policy
Face-to-Face ALLH 220 C01
Students enrolled in the face-to-face class are expected to attend class. I will take
attendance each day we are scheduled to meet. If a student misses three classes
during the first two weeks, I may drop the student from the class. After the first
three weeks of class, I will not drop a student from the course. Students who quit
attending and do not drop the course will be given a final grade.
Online ALLH 220 C02W and C03W
If you are enrolled in the online nutrition class, there is not a strict attendance
policy. However, to complete all coursework you must visit the Blackboard (BB)
page a minimum of two times per week. Keep in mind that I am able to see when
you login to the course. I understand that you all have busy lives. If something
comes up that prevents you from “attending” class, please let me know ASAP.
Students who quit attending and do not drop the course will be given a final
grade.
Communication
You can contact me through email, office hours, or on Blackboard. You can
expect to hear back from me within 24 hours, except on the weekends. I check
email throughout the day and evening Monday through Friday and will typically
check email at least once per weekend. I will respond to questions in Blackboard
discussions. Any question that might apply to the entire course should be posted
on the Blackboard discussion board. Personal questions (i.e. questions about
grades or making up assignments) should be addressed through email or
Blackboard IM.
Course Etiquette (Netiquette)
Almost all student-student and student-instructor contact will be classroom, email,
online chats, or course discussion boards. You will be held to the same standards
for communication if you are enrolled in the online course, as you would be in a
classroom. You must ensure that what you share in the course is appropriate for
the classroom (think to yourself: would I stand up in front of the entire class and
say that?). Some students use the anonymity of an online course as an excuse to
be rude. This will not be tolerated. You are expected to be respectful of one
another throughout the course. Follow this link to read more about netiquette.
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Because most of your communication will be conducted through writing, it is
particularly important that you use proper spelling, grammar and capitalization.
Short abbreviations and the lack of capitalization that is commonly accepted in
text messages and on Facebook will NOT be accepted in this course! You are
expected to proofread everything that you submit in this course.
NOTE: Please include “ALLH220 or Nutrition” in the subject line of all emails.
In addition, you should include a greeting (e.g. dear, hello) and closing (e.g. thank
you, sincerely) and ALWAYS sign your name.
Academic Integrity & Plagiarism Policy
Definition of plagiarism: "to steal and pass off (the ideas or words of another) as
one's own" or to "use (another's production) without crediting the source"
(Merriam-Webster Dictionary). Plagiarism is a serious matter. You are college
students and are expected to know how to produce your own work and give credit
and use citations when appropriate. For further clarification, follow this link to
review examples of plagiarism. The plagiarism policy applies to all course
assignments, including discussion board posts and quizzes. Plagiarism IS a
serious manner and may result in receiving a zero. If you have questions about
citations, please contact me before the assignment due date. Please see the
Academic Integrity section of CSI’s Student Handbook for more information.
Grading Practices: By participating in this course, you are agreeing to the following
grading practices listed below:
Testing Procedures
All quizzes and tests will be taken on Blackboard and either at a testing center on
campus or in the comfort of your home. You will not need to complete a Proctor
Request Form. All quizzes pertaining to the upcoming course test will be open on
blackboard at the start of the block (usually on a Friday at noon). You can take
one quiz each week or all quizzes (usually two or three) prior to the test. All
quizzes will close Wed at 11:59am (noon) of the appointed week. Course tests
will be open for two whole days (Wed. 12:00pm Noon – Friday at 11:59pm) of
the appointed week. (See Semester Timeline, p.5)
On the other hand, the comprehensive final exam will be given at a testing center
of your choice on Blackboard. You must take the final in order to obtain a
passing grade. There are several locations throughout Idaho and the Magic
Valley. If you don't have access to testing centers, you need to make other
arrangements for a proctored exam. If you reside outside Idaho, we will work
together to find comparable accommodations. More information will follow.
Open Book Policy
All assignments and quizzes will be open-book/open-note and will be
administered through our Blackboard page. You can use any course resource, but
you are NOT permitted to use Internet searches or discuss your answers to
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quizzes/tests with students, friends, etc. Cheating on any course quiz or test will
result in a decreased grade with the possibility of receiving a zero. Course tests
and the comprehensive final are NOT open-book/open-note/open Internet and will
be taken through our Blackboard page (on your honor).
Testing Timeframe:
Both quizzes and tests will be open for ONE hour only; the time begins when
you open the assessment. You can NOT leave the quiz or test and return. If you
exceed the one-hour timeframe, the session will end and you will receive that
grade, no exceptions. The comprehensive final will be 2 hours in length.
Assignments: Be sure to look at the semester timeline (p.5) for due dates. All late
assignments will have 10% deducted per late day. Details found under Weekly Content.
Get to Know You________________________________________________ 20 points
Fast Food Finds ________________________________________________ 30 points
Supplement Evaluation __________________________________________
60 points
Food Diary and Diet Analysis / Self Study___________________________ 200 points
Quizzes: (10 point quiz on Blackboard for each chapter 1-14)______________140 points
Tests:(#1, 2, 4, are 100 points, #3 & 5 are 75 points )____________________ 450 points
Final: (Comprehensive) ___________________________________________ 100 points
Extra Credit:
CHO/Protein/Lipid Quiz ____________________________________________10 points
Lipid and Glucose Profile ___________________________________________20 points
Supersize Me film response _________________________________________10 points
Grading Practices
All course grades will be recorded in the grade book on Blackboard. You will receive
feedback on all assignments. Look for feedback to the entire class on the weekly updates.
You can view your grades by clicking on “Grades” on the left-hand menu in Blackboard.
As noted above, grades will be earned through assignments, participation in discussion
boards, quizzes, tests and a final exam. Point values are displayed below. Each
assignment or assessment will include grading details, often in the form of a rubric.
At the end of semester total: 900 to 1000 points = A
800 to 899 = B
700 to 799 = C
600 to 699 = D
599 or lower = F
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Semester Timeline: Keep a close eye on test and assignment due dates, as all late
assignments will be marked off 10% per late day.
Quizzes
Week
Week 1
Jan. 22 - 25
Week 2
Jan. 25 - 31
Week 3
Feb. 1 - 6
Week 4
Feb. 8 - 14
Week 5
Feb.15 - 21
Week 6
Feb. 22 - 27
Week 7
March 1 - 7
Week 8
March 8 - 14
Week 8
March 15 - 20
Week 8.5
March 22 - 28
Week 9
Mar 29-Apr 4
Week 10
April 5 - 11
Week 11
April 12-17
Week 12
April 19 - 25
Week 13
April 26-May1
Week 14
May 3 - 9
Week 15
May 5 - 10
Take Quizzes on
Blackboard
anytime before
closing dates
Tests &Text chapters
Assignments/Extra Credit
Tests on Blackboard – Open Wed.
(noon) /Close Fri (midnight) of that
week
Get to Know You
Friday, January 25
Quizzes 1-2-3
Close Wed. 2/6 at
11:59am
T #1 on Chapters 1-2-3
Food choices – Nutrition Tools – Remarkable
Body Opens Wed.2/6 Noon, close Friday
2/8 at 11:59pm
Discussion Boards
Quizzes 4-5-6
Close Wed.2/27
at 11:59am
(Bring to class on Wed., Feb.20)
Fast Food Finds –
Friday, February 22
T #2 Chapters 4-5-6
CHO/Pro/Lipid Quiz
Friday, March 1
Carbohydrates – Lipids – Proteins Opens
Wed.2/27 Noon, close Friday 3/1 at 11:59pm
(Bring to class on Wed. Mar. 13)
Supplement Evaluation
Friday, March 15
Quizzes 7-8
T #3 Chapters 7-8
Close Wed. 3/20 Vitamins – Water and Minerals Opens
Wed.3/20 Noon, close 3/22 at 11:59pm
at 11:59am
SPRING BREAK
Start Food Diary/Diet
Analysis
Quizzes 9-10-11
T #4 Chapters 9-10-11
Close Wed 4/17 at
11:59am
Energy Balance – Physical Activity – Diet &
Health Opens Wed.4/17 Noon, close Fri 4/19
at 11:59pm
Lipid/Glucose Profile –
Friday, April 19
Diet Analysis Due
Friday, April 26
Quizzes 12-13-14
Close Wed 5/1 at
11:59am
T#5 Chapters 13-14
(Mother, infant – child, teen, seniors)
Questions on Food Safety (12) will only come
from Powerpoint, so you won’t have to read
whole chapter!  Opens Wed.5/1 Noon, close
Fri 5/3 at 11:59pm
Get ready for next
week
Final Exam
Face-to-Face – Tues May 14 from
12:00 – 2:00pm in Room 229
Supersize Me paper
Friday, May 10
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Please remember: It is the student’s responsibility to drop the course.
A student may drop a course or all courses prior to the end of late registration (first
Friday of the term) without it being recorded on the student’s official transcript. A
student initiated drop after the late registration period is considered a withdrawal, and
results in the grade of W.
(Students may drop courses online until the end of the late registration period. In order to
withdraw from one or more courses following late registration, a completed registration
form is required. Instructions on the form indicate when a signature of instructor and/or
Financial Aid advisor is required. The completed form may be submitted to Admissions
& Records or any off-campus center.)
NOTE: Students may withdraw from courses until 75% of the course meetings have
elapsed. No course may be withdrawn from after 75% of the course has elapsed.
The last day to withdraw for the Spring semester is April 12, 2013. A “W” will be
issued on your transcript.
CSI E-mail: Since email is the primary source of written communication with students,
all registered CSI students get a college email account. Student e-mail addresses have the
following format: <address>@eaglemail.csi.edu where <address> is a name selected by
the student as a part of activating his/her account. Students activate their accounts and
check their CSI e-mail online at http://eaglemail.csi.edu. Instructors and various offices
send messages to these student accounts. Students must check their CSI e-mail accounts
regularly to avoid missing important messages and deadlines. At the beginning of each
semester free training sessions are offered to students who need help in using their
accounts.
On-line Course Evaluation Statement: To help instructors continually improve
courses, students are strongly encouraged to go online to http://evaluation.csi.edu and
complete anonymous evaluations which open two weeks before the end of the course and
close the last day of class. When students enter the site, they find evaluations for their
enrolled courses. Thank you for this valuable input!
Disability Statement: Any student with a documented disability may be eligible for
reasonable accommodations. To determine eligibility and secure services, students
should contact Student Disability Services at their first opportunity after registration for a
class(es). Student Disability Services is located on the second floor of the Taylor
Building on the Twin Falls Campus. 208.732.6260 or e-mail Tara Williams,
twilliams@csi.edu.
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Topical Outline for the Course: The topics covered in this course will follow the
chapters in the textbook with the exception week 12. You will need to dedicate plenty of
time to the food diary/diet analysis assignment. Please note, the weeks are not planned as
typical seven-day-week, but vary. I will place course materials on blackboard by 12:00
noon on the start date of each week (usually a Friday). This course will have ebb and
flow, in that some weeks you may feel there is a lot of work while others may feel slow.
If you want to work ahead, you can work on future assignments/extra credit under the
Future Assignments/Extra Credit green tab on Bb (left hand column).
Week
Week 1 (1/22-1/25)
Week 2 (1/25-1/31)
Week 3 (2/1-2/6)
Week 4 (2/8-2/14)
Week 5 (2/15-2/21)
Week 6 (2/22-2/27)
Week 7 (3/1-3/7)
Week 8 (3/8-3/20)
Week 8.5 (3/22-3/28)
Week 9 (3/29-4/4)
Week 10 (4/5-4/11)
Week 11 (4/12-4/17)
Week 12 (4/19-4/25)
Week 13 (4/26-5/1)
Week 14 (5/3-5/8)
Week 15 (5/10-5/16)
Topic (Chapters)
Ch1.Food Choices and Human Health
Ch.2 Nutrition Tools – Standards and
Guidelines
Ch.3 The Remarkable Body
Ch.4 Carbohydrates
Ch.5 Lipids
Ch.6 Proteins
Ch.7 Vitamins
Ch.8 Minerals (and H20)
Spring Break ;-)
Ch.9 Energy Balance/Healthy Weight
Ch.10 Food for Fuel/Physical Activity
Ch. 11 Diet and Health/Disease
Relationships
Diet Analysis/ Ch.12 Food Safety/Ch.
13 Maternal and Infant Nutrition
Ch. 14 and 15 Child/Adult Nutrition
and Hunger
Review/Final
Finals - Test
Make it a great semester!
"Let your food be your medicine, and your medicine be your food."
Hippocrates