HLTH 1020 Foundations of Nutrition
Salt Lake Community College
INSTRUCTOR: Julia Erbacher
OFFICE: LAC 232 Redwood Campus
TELEPHONE: (801) 957-3821
CONSULTATION HOURS: By appointment
E-MAIL ADDRESS: julia.erbacher@slcc.edu
COURSE DESCRIPTION:
This course will introduce students to the fundamental principles of nutrition and the importance
of nutrition in promoting growth and health. Students will learn nutritional concepts from a
practical viewpoint that can be applied to their personal goals. Students will understand and apply
knowledge of nutrition to dietary patterns and needs of selected individuals and groups. Students
will be able to evaluate their own nutritional habits by analyzing their food intake using a
nutritional analysis program.
PREREQUISITES: None
CREDIT HOURS: 3
REQUIRED TEXT: Contemporary Nutrition A Functional Approach, by Gordon M. Wardlaw and
Anne M. Smith; Custom Edition for SLCC
REQUIRED REGISTRATION:
1. McGraw-Hill Connect (Access code is located in the front of your text; registration code for
this section is located in the “Quizzes” folder)
2. NutritionCalc Plus 3.0
a. If you purchase the Custom SLCC Edition then you have access to the NutriCalc Plus
Online program. (Access number is located in the front of your text)
**If you purchase the 1st edition of the book, these registration/access codes will need to be
purchased separately.**
OBJECTIVES/OUTCOMES:
Upon completion of this course students should be able to:
1. Identify the functions, properties, human requirements and food sources of essential
nutrients.
2. Interpret and use nutritional information in the Food Guide Pyramid, current Dietary
Guidelines and food labeling to make informed food choices.
3. Recognize the psychological, cultural, and physiological influences on food selection and
patterns.
4. Understand the role of nutrition in the prevention of disease and in disease states to
include the dangers of deficits and overdosing with various nutrients.
5. Assess their nutritional status and plan diets to meet personal goals on their
knowledge of what constitutes an adequate diet for a normal, healthy adult.
6. Understand current theories related to eating disorders and describe the relative
effectiveness of diets and exercise in successful weight control.
7. Evaluate food advertising and current nutrition misinformation on the basis of sound
nutrition principles
8. Evaluate the nutrient contribution of commercially prepared foods.
9. Learn the nutritional needs and concerns arising during the life cycle from conception
through old age.
10. Understand the practice of healthful eating in relation to food preparation and food safety.
REQUIRED ASSESSMENTS:
 Take 9 quizzes; one on every 2 chapters in the book.
 Take a mid-term and a final exam.
 Participate in a detailed diet analysis, activity summary and write a discussion paper.
 Complete a Food Packaging worksheet.
 Complete a Family Health History and write discussion paper.
 Complete Fast Food/Food Availability assignment and write a discussion paper.
 Read a book/watch a documentary on current nutrition topics in the popular media and
write a Research Paper.
 Participate in 4 discussion forums.
 All assessments and assignments may be completed on or before their due date.
COURSE EXPECTATIONS:
This is a 3-credit hour course. It is expected by the college that students taking a traditional, faceto-face, on campus course spend 2 hours of preparation for each hour spent in class. The expected
time commitment for this course will be in keeping with the requirements for traditional face-toface courses. Students can plan on spending at least 9 hours per week preparing for this online
course.
Since this is an Internet course, assignments will be submitted electronically. Software programs
may vary in the manner in which information is formatted. It is your responsibility to verify that
your assignments are the proper length and format.
It is assumed that if a student is taking an online course they have a reliable, up-to-date computer
that can handle workload. “My computer didn’t work” or “I could not get online” are not excuses
for missing assignments, discussion posts, quizzes or exams. Have a backup computer arranged
with a friend or family member in case of computer malfunctions. Computers are available at the
public library and in the Salt Lake Community College libraries. If there is a problem with the
system, the instructor will be the first to know and will make due date adjustments if necessary. If
you have difficulty accessing the course site contact the Salt Lake Community College Help Desk at
801-957-5555. If you can’t access course content contact Distance Learning at 801-957-4406
Window’s 2007 Compatibility Pack:
If you have difficulty pulling up documents for the assignments you will need to download a
compatibility pack for Window's 2007. Here's the link for the compatibility pack you can
download:
Window's 2007 Compatibility Pack link
SALT LAKE COMMUNTIY COLLEGE STATEMENT:
Salt Lake Community College is committed to fostering and assessing the following student
learning outcomes in its programs and courses:
o Acquiring substantive knowledge in the field of their choice
o Developing quantitative literacies
o Developing the knowledge and skills to be civically engaged
o Thinking Critically
o Communicate effectively
COURSE REQUIREMENTS:
1. Each student is required to take 9 quizzes. All quizzes are open book. Quizzes are timed at
90 minutes. You will have 2 attempts for each quiz so make sure you are prepared. If you
have difficulty accessing a quiz, please email your instructor.
2. Each student will take a mid-term and final exam. The mid-term covers chapters 1
through 7 and the final will cover chapters 8 through 18.
3. Assignments/Papers
a. Each student will complete a Dietary Analysis using the NutritionCalc Plus Online
program. When you purchase your textbook make sure that the NutritionCalc Plus
3.0 Online Registration Folder is included. For detailed instructions on how to
complete your dietary analysis assignment, click on “Assignments” located on the
Course Tools navigation bar. Then click on “NutritionCalc Plus Online Dietary
Analysis.”
b. Each student will complete a Family Health History.
c. Each student will complete a Food Packaging assignment.
d. Each student will complete a Fast Food/Food Availability assignment.
e. Each student will write a Research Paper on a nutrition topic from a popular
book/documentary. Students will use MLA or APA writing style and procedures.
Points will automatically be deducted from your point total if proper
documentation (MLA or APA format) is not used throughout your paper.
4. Each student will be required to participate in 4 discussion topics. Discussion assignments
are valued at 5 points each. In order to receive maximum points, you are expected to be a
significant participant. As your instructor, I do not expect you to agree with the positions
taken by other members of the class. I do, however, demand that you respect the rights of
other class members to have and express their personal views
 Due dates for assignments, assessments & discussions are listed on the Course Calendar.
GRADING:
Students are graded on a fixed-point basis. Extra credit will not be given. If you need a certain
grade for this course to maintain or increase your grade point average, you must put the
appropriate amount of effort into the class requirements to earn that grade. The final grade for
this course will be computed as follows:
Quizzes (9 @20 points/ea)
Midterm Exam
Final Exam
Dietary Analysis
Family Health History
Food Packaging assignment
Fast Food/Food Availability
Discussions (5 points/ea)
Research Paper
Points
180
50
50
50
25
25
25
20
100
Total 525
Grade
A
AB+
B
BC+
C
CD+
D
DE
Percentage
95-100%
91-94
87-90
83-86
79-82
75-78
71-74
68-70
63-67
59-62
55-58
Below 55%
COMMUNICATION:
Periodically, messages will be posted on the “Course Home Page” or in the “Announcement”
tab located in the Course Tool. Make sure you read these messages.
If you have a question, email your instructor at the email listed at the beginning of the
syllabus.
ADA :
If you have a learning disability that requires special accommodations such as: taped
textbooks, tutoring, equipment, etc., please contact the Disabilities Resource Center (DRC)
at 801-957-4659 (voice) or 801-957-4646 (TTY). Special testing arrangements will be
honored if your request is handled through the DRC.