St. Catherine University
FSNU 3000 – NUTRITION
Evening/Weekend/Online
4 credits
Fall Semester, 2012
Instructor: Debra Barone Sheats, M.P.H., R.D., L.D.
Office: Fontbonne 14
Office Hours: Mondays, Wednesdays, 3:00-4:00 PM;
Wednesdays, 5;30-6:00 PM; others by appointment.
Office Phone: (651) 690-6671
Home Phone: (651) 690-5288
(Please call before 10:00 P.M.)
E-Mail: dbsheats@stkate.edu or dbsheats@comcast.net
Class Day,Time & Place: Wednesdays, 6:00-9:30 PM; Fontbonne 4.
Prerequisites: Chem 1020 or 1120 and Biol 1210 or 2520 or concurrent registration; or
permission of instructor.
Texts: 1. Rolfes, Pinna and Whitney; Understanding Normal and Clinical Nutrition,
9th edition, Thomson Publishing Company: St. Paul, 2012.
2. Diet Analysis Plus 10.0 Software (bundled with textbook or purchased
separately)
3. American Diabetes Association and American Dietetic Association; Choose
Your Foods: Diabetic Exchange Lists, Chicago, 2008.
4. Course packet available via Desire to Learn (D2L).
Learning Resources: Please go to the D2L course site for course announcements and
course learning, including course documents, and other course materials. Please check
D2L daily.
First Day Class Attendance: First day class attendance is mandatory at St. Catherine
University! If you are not present for the first day of class, your course registration will be
dropped.
Course Structure: This course is designed to provide a hybrid experience, including
both face
to-face and online activities. Contact time will be divided in the following way:
approximately
50% face-to-face and approximately 50% online.
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Course Description: Principles of nutrition, including the study of nutrient functions and
interrelationships, effects of deficiencies, dietary allowance and application to food
selection and meals of individuals and families throughout the lifecycle.
Course Objectives: Upon completion of this course, the student will be able to:
 Integrate and relate concepts from chemistry, physiology, sociology, and psychology
into the science of nutrition.
 Identify the role of nutrition in health, growth and development.
 Relate economic, cultural and emotional factors to the quality of nutrition.
 Explain the functions and interrelationships of nutrients in the body.
 Identify the factors that affect the utilization of nutrients in the body.
 Describe the nutritional needs of an individual at each stage of the lifecycle.
 Identify symptoms and diseases associated with nutrient deficiencies and excesses.
 Describe the effects of food processing and preparation on nutritive values of foods.
 Select nutritionally adequate diets.
 Adjust menus to meet individual nutrient requirements.
 Interpret tools of nutrition assessment, including anthropometrics, clinical
observations, and diet histories.
 Describe the role of nutrition in the prevention and treatment of various health
conditions affecting the U.S. adult population.
 Differentiate scientific nutrition information from fads and fallacies.
 Identify reliable sources of nutrition information and referral agencies for patients,
clients and friends.
 Demonstrate the ability to use various resource materials to plan and evaluate diets.
Course Requirements:
1. Regular attendance is essential for maximum learning. Students are expected to attend
all online and face-to-face class sessions as listed on the course calendar. Attendance
at face-to-face class meetings and participation in online activities is essential for the
success of the hybrid experience. The instructor reserves the right to adjust the grade
of any student who has excessive absences (ie.,misses more than two classes, either
face to face or online). If you miss three or more classes you automatically fail this
course.
2. Students are expected to notify the instructor in advance if they are unable to take an
exam on the assigned day. Failure to do so may result in the student failing that exam.
Personal illness or family emergencies are the only legitimate reasons for not taking
an exam on time.
3. Assignments are due at the beginning of class on the assigned dates. No late
assignments will be accepted.
4. Civil, respectful classroom conduct is expected at all times. Behavior that disrupts
other students or the instructor is not acceptable. Disruptive behavior includes, but is
not limited to, late arrival, early departure, inappropriate talking during class, eating
noisy foods, and the use of profanity or other aggressive actions. All phones and
pagers are to be turned off during class. No texting in class!
5. In-class assignments/activities cannot be completed at a later date.
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6. The instructor's responsibility is to facilitate the learning process. Learning is, in the
final analysis, the responsibility of the student. Make the most out of this opportunity.
You will get out of it what you put into it!
7.Best wishes for a great semester!
Student Expectations:
1. Students are responsible for all class meetings and materials, including any
information contained in the syllabus.
2. Students are responsible for being on time and preparing for all class sessions.
3. Students are expected to be attentive during class, ask questions if you do not
understand, and to offer your opinion.
4. Students are expected to listen respectfully to other students and the instructor.
5. Students are responsible for meeting all course requirements, observing all
deadlines, examination times and other course procedures.
6. Students who need special accommodations are responsible for working with the
instructor and the appropriate University offices.
Instructor Expectations:
1. I will respect you as an individual and as a student and do everything I can to
create a positive learning environment for you.
2. I will facilitate your learning complex nutrition terms and concepts.
3. I will provide you with written assignments that explain what you are to do, and
what my expectations are.
4. I will provide Study Sheets for quizzes and exams.
5. I will return your assignments within a reasonable amount of time (usually within
one week).
6. I will facilitate any accommodations you need for learning issues or disabilities,
and will give you any support I can that will help you be successful in this course.
7. I will be available during office hours or when you make an appointment with me.
In addition, you may reach me by phone or e-mail each day.
Classroom Procedures:
1.One- three and one-half hour face-to-face class meetings the following dates: Sept. 5,
Sept.
19, Oct. 3, Oct. 17, Oct. 31, Nov. 14, Nov. 28, Dec. 12, Dec. 19 (final exam). Classes to
include: lecture, discussion, small group activities, 5 minute writes, videotapes, exams.
2. Off-campus online instruction on the following dates: Sept. 12, Sept. 26, Oct. 10, Oct.
24, Nov. 7, Nov. 21, Dec. 5. (More instruction about these dates’ activities will be
provided).
3. If you are having problems with textbook readings, the assignments, exam results, or
any other course problem, please see the instructor during class or office hours. You
may also reach me by calling my voice mail number at school or home or e-mailing
me.
Netiquette:
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You are expected to use common courtesy and high standards of behavior whenever
emailing or posting online. The following etiquette rules apply for online learning:

Follow the same guidelines for respect and dignity as you would in a face-to-face
classroom

Recognize that conveying meaning through words is important since online
communication lacks the visual cues of seeing someone’s facial expression, hand
gestures, tone, and other forms of nonverbal communication. Emoticons can
convey some of the nonverbal, but not all.

Use common sense and good manners at all times.

Avoid using ALL CAPS in online communication as such text is considered to be
shouting at your reader.

Remember that humor can be more easily misunderstood online. Be respectful
and think carefully before making humorous comments.

Realize that discussion forums are not anonymous. The instructor has access to all
discussion forums, even those set up for specific groups.
Accommodations: Saint Catherine University is committed to equal access for all and
recognizes that disability is an aspect of diversity. The University’s goal is to create
learning environments that are usable, equitable, inclusive and welcoming. If there are
aspects of the instruction or design of this course that result in barriers to the learning
environment, accurate assessment or your achievement, please contact the Resources for
Disabilities office as soon as possible. Access Consultants can be reached in the O’Neill
Center at 651-690-6563 to discuss academic adjustments or accommodations.
Academic Dishonesty:
Students are expected to act honestly and honorably in their course work (see Le Guide
for specific guidelines). Academic dishonesty, such as cheating or plagiarism, is not
tolerated. Students who violate this rule are subject to penalties determined by the
instructor including:
• failure on the assignment or exam on which cheating or plagiarism occurred
• assignment of an early "F" grade in the course
• failure in the course.
Course Evaluation:
Points
1.Attendance - consistent absence results in lowering at least one letter grade
or possibly failing this course.
2. Assignments and Projects 1
310
3. Classroom Exercises 2
40
3
4. Online Discussion/Exercises
100
5. 6 Exams (50 points each) 4
300
6. Comprehensive Final Exam (100 points)
100
_______
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Total
850
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Assignments and Projects – All assignments and projects must be completed to fulfill
course requirements. Assignments, projects and readings are due at the beginning of class
on the designated due dates. Late assignments will not be accepted unless there is a
medical reason or circumstances beyond your control.
 Diet Intake Project - This is a major ongoing project which will be done throughout
the term. You will record your food and beverage intake for 3 days and use a
computerized diet analysis program to evaluate diet adequacy. As we discuss specific
topics in class you will analyze your printouts and answer several questions regarding
your dietary adequacy for specific nutrients. You will receive further handouts and
due dates regarding this project. (135 points)
 Rate Your Diet- Record your food intake for one day and compare it to MyPlate.
(25 points)
 Journal Review/Analysis- Carefully read a journal article and answer several
questions about it, using the guidelines given in class. Attach a copy of the article.(50
points)
 Critical Thinking Exercises-Five critical thinking exercises corresponding to specific
content areas are due at various times throughout the term.(10 points each, 50 points
total)
 Lifecycle Nutrition Case Studies-Complete the nutrition in the lifecycle case studies
packet near the end of the term using the guidelines given in class. (50 points)
2
Classroom Exercises- An empathy luncheon (eating with disabilities) and several
critical thinking assignments will be completed in class. These in-class, face-to-face
assignments cannot be completed at a later date. (40 points total)
3
Online Discussion/Exercises- Detailed instructions will be provided for each online
discussion/
exercise. (100 points total)
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Exams- Six, 50 point exams consisting of multiple choice, true/false, matching, fill-inthe blank, and short answer questions will be completed via D2L. Dates when the exams
must be taken are noted on the Course Outline. (50 points each, 300 points total)
Grading Procedures:
The grading procedure for this course is based on the percentage of accumulated points
earned on assignments and examinations. Grades will be determined as follows:
95- 100% = A 90-94% = A minus
87- 89% = B plus
84-86% = B
77- 79% = C
74-76% = C
67- 69% = D plus
64-66% = D
<60% = F
80-83% = B minus
70-73% = C minus
60-63% = D minus
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Course Outline:
Wednesday, September 5(Face-to-face)
Due: Information Sheet
Read: Chp. 1 and Highlight 1
Chp. 2
Topics covered:
 Nutrition Concepts/Definitions
 Eating Behaviors
 Nutrition Standards
 Nutrition Fads/Fallacies
Wednesday, Sept. 12(Online)
Due: Rate Your Diet
Online Discussion: Nutrition Fads and Fallacies
Wednesday, September 19(Face-to-Face)
Due: Journal Review/Analysis
Read: Chp. 17, 18, 19
Highlights 11, 13, and 18
Topics Covered:
 Nutrition Assessment/Nutrient Deficiencies
 Functional Foods
 Dietary Supplements/Herbs
 Food Safety
 Nutrition Labeling
Wednesday, September 26(Online)
Due: Food Safety Worksheet
Critical Thinking Exercise I
Online Discussion: Food Safety and Nutrition Assessment
Exam No. 1 Review Session
Online Exam No. 1(Introduction)- via D2L- complete by Sunday, Sept. 30 (6:00 PM)
Wednesday, October 3(Face-to-face)
Due: Diet Intake Project- Food Records/Printouts
Read: Chp. 3 and Highlight 3
Chp. 4 and Highlight 4
Chp. 26 and Highlight 26
Topics Covered:
 Digestion, Absorption and Transport
 Carbohydrates
Wednesday, Oct. 10(Online)
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Online: Review- Narrated Powerpoint (via Panopto)- Carbohydrates Wrap-Up
Online Discussion: HFCS/ Artificial Sweeteners
Exam No. 2 Review Session
Online Exam No. 2 (Digestion-Carbohydrates)- via D2L- complete by Sunday, October
14, (6:00 PM)
Wednesday, October 17(Face-to-face)
Read: Chp. 5 and Highlight 5
Chp. 27, 29
Topics Covered:
 Lipids
Wednesday, October 24(Online)
Due: Critical Thinking Exercise II
Online: Review- Narrated Powerpoint (via Panopto)- Lipids Wrap-Up
Online Discussion: Lipid Controversies
Exam No. 3 Review Session
Online Exam No. 3 (Lipids)- via D2L- complete by Sunday, October 28, (6:00 PM)
Wednesday, October 31(Face-to-Face)
Read: Chp. 6 and Highlight 2
Highlight 7 and 14
Chp. 7
Chp. 8 and Highlight 8
Topics Covered:
 Proteins
 Alcohol and Nutrition
 Metabolism
__________________________________________________________________
Wednesday, November 7(Online)
Due: Critical Thinking Exercise III
Online: Review Narrated Powerpoint (via Panopto)- Metabolism Wrap-Up
Online Discussion: Exam No. 4 Review Session
Online Exam No. 4 (Proteins/Alcohol/Metabolism)- via D2L- complete by Sunday,
November 11, (6:00 PM)
Wednesday, November 14(Face-to-face)
Due: Diet Intake Project- Carbohydrates- Alcohol
Read: Chp. 9 and Highlight 9
Chp. 10 and Highlight 10
Chp. 11 and Highlight 11
Topics Covered:
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 Energy Balance and Weight Control
______________________________________________________________________
Wednesday, November 21(Online)
Due: Critical Thinking Exercise IV
Online: Review Frontline Fat Video
Online Discussion: Frontline Fat Video Questions
Exam No. 5 Review Session
Online: Review Narrated Powerpoint (via Panopto)- Vitamins- before face-to-face
class on Nov. 28
Online Exam No. 5 (Energy Balance/Weight Control)- via D2L- complete by Monday,
November 26, (6:00 PM)
Wednesday, November 28 (Face-to-Face)
Due: Bring Nutrition textbooks to class
Read: 12 and Highlight 12
Chp. 13
Topics Covered:
 Vitamins
 Water
________________________________________________________________________
Wednesday, December 5(Online)
Online Discussion: Exam No. 6 Review Session
Online: Review Narrated Powerpoint (via Panopto)- Minerals
Online Discussion: Mineral Controversies
Mineral Case Studies
Due: Tuesday, November 23- Critical Thinking Exercise V- (via Blackboard Digital
Dropbox)
Online Exam No. 6 (Vitamins/Water)- via D2L- complete by Sunday, December 9,
(6:00 PM)
Wednesday, December 12(Face-to-Face)
Due: Critical Thinking Exercise V
Final Diet Intake Project – Weight Control-Summary
Read: Chp. 14, 15, and 16
Highlight 15
Topics Covered:
 Nutrition in the Lifecycle
Wednesday, December 19(Final Exam- Face-to-Face)
Due: Lifecycle Case Studies
Classroom Activity: Empathy Dinner
Comprehensive Final Exam
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This schedule is tentative and subject to change as the semester progresses.