Nutrition 300 A
Fall 2007
NUTRITION 300 A
16131
FOLSOM LAKE COLLEGE
FALL 2007
Instructor:
Jessica Hodge, Ph.D.
Phone: (916) 608-6724
e-mail: hodgej@flc.losrios.edu
Class Hours:
Tuesday & Thursday
5:30-6:50 PM
FLC4 135
Office Hours:
Monday (FL2 147) 2:30-3:30
Tuesday (EDC B252) 1:30-2:30 PM
Tuesday (FL2 147) 5:00-5:30 PM
Wednesday (FL2 147) 6:00-7:00 PM
Thursday (FL2 147) 9:30-10:30 AM & 5:005:30 PM
Friday (EDC or FLC) by appointment
Required Text:
Nutrition Concepts and Controversies, 10th edition, by Frances Sizer and Eleanor
Whitney
Required Materials:
(5) Scantron Forms #882-E
#2 Pencil
Calculator (for activities, homework and Exam 1 only)
Other Materials (not required):
Study Guide on CD Rom
Diet Analysis+ Software
Course Description:
This course includes the basic principles of nutrition, sources and functions of the
nutrients in all stages of the life cycle, nutrition as a world problem, and consumer
problems related to food. The course will emphasize topics such as weight loss, sports
nutrition, food safety, the diet-disease relationship, global nutrition and analysis of
special nutritional requirements and needs during the life cycle, among others. An
evaluation of personal dietary habits using current dietary guidelines and nutritional
assessment methods will also be completed to help students access their own
nutritional health.
Prerequisites: None
Nutrition 300 A
Fall 2007
Course Objectives:
Upon completion of this course, the student will be able to:
 explain the principles of nutrition in relationship to the science of nutrition.
 describe the process of digestion and absorption involved for each of the
nutrients.
 identify the disease associated with nutrient deficiency and toxicity.
 compare and contrast nutrient, caloric, and food requirements at the various
stages of the life cycle.
 analyze and evaluate personal dietary intake.
 explain the relationship of dietary intake to weight management, sports
performance, chronic diseases, and global nutrition (hunger).
Attendance:
Students are expected to attend class regularly. Attendance will be taken at the
beginning of class. If you arrive late, it is your responsibility at the end of class to inform
the instructor of your presence in order to receive credit. Attendance and Blackboard
participation represents 10% of your grade. There are four class periods factored in as
“grace time”; therefore, perfect attendance results in 10 extra credit points.
Cell Phones:
Cell phones must be off or in the vibrate mode. No calls are allowed in the classroom –
please step outside.
Class Activities:
Students are expected to participate in class discussions and activities. Class activities
are not necessarily listed in the class schedule and will take place at the discretion of
the instructor. A total of 75 points may be earned for class activities. To earn these
points, students must attend the full length of the class session and participate in the
class activities. Lack of effort on class activities will result in loss of points. There are
no make ups for class activities.
Homework Assignments:
Students are expected to keep up on the class readings and assignments.
Homework will be outlined during the lecture period and will cover the material currently
being discussed.
Diet Analysis:
The student will evaluate a three day food record using Diet Analysis+ Software. The
software program allows the student to evaluate in detail his/her nutrient intake and
compare it to recommended intakes. The finished project will include:
1)
Selected printouts from the computer
2)
Written discussion and evaluation of your diet
Students will not be graded on foods consumed, but will be graded on the completeness
of the assignment. The directions for this assignment and the analysis forms will be
distributed a few weeks into the semester. Diet Analysis+ Software is available for
Nutrition 300 A
Fall 2007
purchase in the bookstore. However, it isn’t necessary to purchase the Software as it
has been downloaded on the computers in the PLE area “D.”
Nutrition 300 A
Fall 2007
Writing and Critical Thinking Paper/Presentation:
Each student will develop a 2 page paper on an in-depth nutrition topic (Topics must be
reviewed and approved by me). You will be expected to research and analyze
information on your nutrition topic and cite references. The format and requirements of
the paper will be discussed as the semester progresses. Each student will discuss the
highlights of their paper in a 2-3 minute presentation.
Blackboard:
This course will utilize Blackboard for notices, obtaining lecture notes, forms for
activities, communication with the instructor and classmates, and group discussion.
Points for group discussion are included in Attendance points. If anyone has not used
Blackboard before, please see me for help.
Plagiarism:
All work submitted must be your own. If you include text from any source in your
submitted work you must clearly indicate it by citing the original source. Otherwise, be
sure to put information into your own words. Examples of plagiarism include more than
one student turning in the same paper, copying previously published information and
sharing answers on a test. Students caught plagiarizing/cheating will immediately
receive an F for that project/exam.
Drop Policy:
In the event you decide to drop the course it is your responsibility to formally complete
and turn in the paperwork with the Admissions Office or drop the course online. If you
fail to do so it may result in a permanent mark on your record.
Exams:
Exam #1 will cover lecture, reading and homework material from Chapters 1-3.
Exam #2 will cover lecture, reading and homework material from Chapters 4-6.
Exam #3 will cover lecture, reading and homework material from Chapters 7-9
Exam #4 will cover lecture, reading and homework material from Chapters 10-12
Exam #5 will cover lecture, reading and homework material from Chapters 13-15
Each exam will be worth 75 points and primarily consist of T/F and multiple choice
questions with some matching and short answer questions. The best 4 of 5 exams will
be counted in the final grade. Exams are “closed book” although students will be
allowed to use a calculator.
Make up exams are generally not allowed. However, if a student must be absent during
a test, please make arrangements with the instructor prior to the test. Additionally, if an
emergency situation arises in which you cannot be present for the exam you must
contact the instructor by phone or email within 24-48 hours. Otherwise, the missed
exam will be counted as the lowest score.
Code of Ethics:
Be respectful of others at all times. This includes being aware that other students are
trying to listen and your private conversations are distracting. Chatting during lectures
and other distractive behavior will result in loss of points.
Nutrition 300 A
Fall 2007
Grading:
Total Points
In Class Activities
75
Homework Assignment #1
25
Homework Assignment #2
25
Homework Assignment #3
25
Exams:
(total points from the 4 highest exam scores)
300
Diet Analysis
75
Meal Plan
50
Writing and Critical Thinking Paper
(including Presentation)
75
*Attendance
*70 (80 points possible)
Total Points
720
* Attendance grade will be based on 28 classes @ 2.5 points each (70 points). However, perfect attendance for the
semester equals 32 classes (or 80 points). Perfect attendance results in 10 extra credit points.
Grading Scale:
A
=
90-100%
B
=
80-89%
C
=
70-79%
D
=
60-69%
F
=
less than 60%
Nutrition 300 A
Fall 2007
LECTURE SCHEDULE
Date
Tues. Aug. 28
Thurs. Aug 30
Tues. Sept. 4
Thurs. Sept. 6
Tues. Sept. 11
Thurs. Sept. 13
Tues. Sept. 18
Thurs. Sept. 20
Tues. Sept. 25
Thurs. Sept. 27
Tues. Oct. 2
Thurs. Oct. 4
Tues. Oct. 9
Thurs. Oct. 11
Tues. Oct. 16
Thurs. Oct. 18
Tues. Oct. 23
Thurs. Oct. 25
Tues. Oct. 30
Thurs. Nov. 1
Tues. Nov. 6
Thurs. Nov. 8
Tues. Nov. 13
Thurs. Nov. 16
Tues. Nov. 20
Thur. Nov 22
Tues. Nov. 27
Thurs. Nov. 29
Tues. Dec. 4
Thurs. Dec. 6
Tues. Dec. 11
Thurs. Dec. 13
Tues. Dec. 18
Topics/Assignments
Introduction to Nutrition
Food Choices and Human Health
HW #1 Assigned
Nutrition Tools
Activity 1
HW #2 Assigned
The Remarkable Body/Activity 2
Activity 3
Exam 1: Chapters 1-3
HW #3 Assigned
Carbohydrates
Lipids
Diet Analysis (DA) Assigned
Lipids
Proteins and Amino Acids
Proteins and Amino Acids
Exam 2: Chapters 4-6
Energy Balance
Meal Plan (MP) Assignment
Vitamins/Minerals
Vitamin/Minerals
Activity 4
Exam 3: Chapters 7-9
Nutrients and Physical Activity/Activity 5
Diet and Health
Diet and Health
Writing & Critical Thinking Paper Assigned
Food Safety/Activity 6
Food Safety
Exam 4: Chapters 10-12
Thanksgiving – Enjoy!
Nutrition and the life cycle
Nutrition and the life cycle
Global Issues
Tying it all together/Activities 7 & 8
Presentations
Presentations
Exam 5: Chapters 13-15
Reading
Assignment
Due Dates
Chapter 1
Chapter 2
HW #1
Due
Chapter 3
HW #2
Due
Chapter 4
Chapter 5
HW #3
Due
Chapter 6
Chapter 9
DA Due
Chapter 7-8
Chapter 7-8
Chapter 10
Chapter 11
MP Due
Chapter 12
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Paper Due
6:00-7:50 PM