COURSE NUMBER AND TITLE: NR.110.200 Nutrition
CREDITS:
PRE- AND CO-REQUISITES:
3 credits
None
COURSE DESCRIPTION:
This course will cover the science and fundamentals of human nutrition. Topics covered include nutritional requirements related to changing individual and family needs, food choices, health behaviors, food safety, prevention of chronic disease and nutritionrelated public health in the United States and globally.
OBJECTIVES:
Upon completion of the course, the student should be able to:
1. Know the six classes of nutrients and explain their role as it relates to promoting optimal health, information on food labels, and the accuracy of statements made in popular media about nutrition.
2. Relate the importance of good nutrition to different stages in human development and the promotion of a healthy lifestyle.
3. Determine, compare and contrast the nutritional value of current eating habits to current recommendations and propose modifications to reduce the risk for developing chronic diseases.
4. Identify strategies to eating a healthy diet in different cultural and environmental settings.
TYPES OF FACILITIES UTILIZED:
Students will use their personal computer, text, and the course site on Blackboard.
TEACHER-LEARNER ACTIVITIES:
Online lectures and case studies, discussions, reflections, dietary planning, quizzes.
REQUIRED TEXTBOOKS AND OTHER COURSE MATERIALS:
Sizer, F. & Whitney, E. (2014). Nutrition: Concepts and Controversies . (13th ed.).
Belmont, CA: Wadsworth, Cengage Learning.
COURSE REQUIREMENTS:
LECTURES AND READING: Most modules will include recommended reading from the required text and associated lectures. It is recommended that students read the material
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and listen to the lectures as to best facilitate their successful completion of course assignments.
BLACKBOARD POSTS: Students are required to contribute to weekly discussion board topics. Post a thoughtful and complete response and reply to at least two classmates’ posts by the assigned deadline to receive full credit. Please cite sources and include links as pertinent.
QUIZZES: Regular quizzes will test student understanding of course content. Quizzes can be attempted one time and students are encouraged to consult course materials as needed to complete the quiz. These quizzes are not timed tests, but please understand that if you walk away from your quiz while taking it, depending on your computer and the length of time, you may be automatically logged out of Blackboard.
WRITTEN ASSIGNMENTS: Written assignments should be composed in complete sentences and include proper grammar, spelling, and punctuation. Files can be submitted in .doc and .pdf formats. All work submitted should include references for any resources consulted. Please cite work in formats consistent with the American
Psychological Association. Guidelines for work can be found at: www.apastyle.org
EVALUATION:
The following activities will be evaluated in this course. Corresponding point values and weights are provided. Specific details are provided in the course schedule.
Assignment
Module Quizzes, 8 Quizzes in total
Weekly Discussions, 10 Discussion Boards in total
Case Studies
Dietary Analysis Assignment
TOTAL
% of Course
Grade
30%
20%
25%
25%
100%
LATE ASSIGNMENT POLICY:
All assignments must be turned in by the specified due date and time. Once the due date and time have passed, 10% of the total points of the assignment will be deducted per day (per 24 hour period).
GRADING SCALE:
Percent
97 - 100
93 - 96
Letter Grade
A+
A
Points
4.0
4.0
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Percent
90 - 92
87 - 89
83 - 86
80 - 82
77 - 79
73 - 76
70 - 72
67 - 69
63 - 66
60 - 62
< 60
Letter Grade
A-
B+
B
B-
C+
C
C-
D+
D
D-
F
Points
3.6
3.3
3.0
2.7
2.3
2.0
1.7
1.3
1.0
0.7
0
COMMUNICATION POLICY:
Students may communicate with the instructor by email. Instructor will respond to student within 48 hours. Assignment feedback will be provided to students within 5 days of due date.
E-CULTURE POLICY:
All official communication, notices, & announcements will be distributed through student
JHU-SON e-mail accounts via blackboard. The student is accountable for checking this account regularly and for all course communication sent to it.
Students are responsible for reading “ Netiquette ” which is located under Syllabus &
Course Info on the Blackboard site. Netiquette provides simple guidelines for civil online discourse & behavior, that participants are to follow and expect of one another.
ACADEMIC ETHICS POLICY:
Hallmarks of a Johns Hopkins University School of Nursing education include acquisition of skills and knowledge while building character and independence.
Essential components of this education are innovation, truthfulness, insight and respect.
The School of Nursing Ethics Policy is based on the shared core values stated in the
School’s Values Statement. Each member of the School of Nursing community, whether student, faculty or staff, holds himself or herself and others to the highest standards based on the values of excellence, respect, diversity, integrity and accountability.
Students enrolled in the Johns Hopkins University School of Nursing are expected to conduct themselves in a manner that upholds the values of this institution of higher education. Each student is obligated to refrain from violating academic and professional ethics principles and non-academic standards of conduct.
The complete Academic Ethics policy is distributed to students yearly and can be accessed at http://nursing.jhu.edu/academics/documents/ethics-policy.pdf
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DISABILITY STATEMENT:
Johns Hopkins University adheres to the policies of the Americans with Disabilities Act to ensure that students, employees and visitors with disabilities have equal access to university programs, facilities, technology and websites. This Blackboard Learn course management system complies with the WCAG and Section 508 guidelines for accessible websites. The full disclosure statement from the Blackboard company may be found on Blackboard’s Accessibility webpage .
If you have a disability and may require accommodation in this course, please contact the Office of Student Affairs at 410-955-7545 or son-studentaffairs@jhu.edu
to discuss your specific needs. For complete information on Johns Hopkins University’s Disability
Services, please visit the Office of Institutional Equity’s website .
Blackboard has security and privacy policies that allow users to control who sees their information and files. Please refer to the information on their Privacy Center website and
Cookies and Privacy for Blackboard Learn website.
COURSE SCHEDULE:
Learning activities and assignments will be explained in detail within each learning module under Course Content in Blackboard. Unless otherwise noted, all assignments are due on Sunday nights at 11:59 PM EST/EDT. Permission for late submission of assignments must be requested from instructor before the due date under special circumstances.
Module 2
/Week 2
Module 3
/Week 3
Module 4
/Week 4
Module 5
/Week 5
Module 6
/Week 6
Module 7
/Week 7
Module
Prior to Course
Start Date
Module 1
/Week 1
Topic
Getting Started
Reading Assignment
Familiarize yourself with Blackboard
Nutrition in the Body
Macronutrients
Micronutrients
Ch.1 & 3 Module 1 Quiz
Module 1 Discussion Board
Discussion Board: Introduce yourself
Ch. 4-6 Module 2 Quiz
Module 2 Discussion Board
Ch. 7-8 Module 3 Quiz
Module 3 Discussion Board
Ch. 2 Dietary Analysis Assignment
Module 4 Discussion Board
Nutrition Standards and
Guidelines
Nutrition through the
Lifespan
Energy Balance and Body
Weight
Nutrition and Disease
Ch. 13-14 Module 5 Quiz
Module 5 Discussion Board
Mini Case Study
Ch. 9-10 Module 6 Quiz
Module 6 Discussion Board
Ch. 11
Mini Case Study
Module 7 Quiz
Module 7 Discussion Board
Mini Case Study
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Module
Module 8
/Week 8
Module 9
/Week 9
Module 10
/Week 10
Topic
Hunger and the Global
Environment
Food Safety and Food
Technology
Nutrition in the Health
Profession
Reading Assignment
Ch. 15 Module 8 Quiz
Module 8 Discussion Board
Ch. 12 Module 9 Quiz
Module 9 Discussion Board
Final Case Study
Module 10 Discussion Board
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