Modesto Junior College
FDNTR 219 - Nutrition
Spring 2016 – Section 4420
Instructor:
Sally Gerling, MS, RD, CDE
Contact Info:
Email:
Website:
The best way to reach me is through email. I check email at least twice daily and will respond within 24 hours.
gerlings@mjc.edu
All class information is on Blackboard.
Dates/Times:
Location:
Mondays 6:30 PM – 9:35 PM
Glacier Hall 101
Course
Description:
Concepts of nutrient requirements of the body in relation to growth, maintenance, and repair at different stages of
normal life cycle; factors influencing normal metabolism; construction of an adequate diet at different ages, and
food safety and hunger will be examined. (A-F or P/NP)
Prerequisites:
Advisories:
None.
Before enrolling in this course, students are strongly advised to have successfully completed a laboratory
chemistry course in high school or college or be concurrently enrolled in a laboratory chemistry course in
college.
Units:
Three. Transfer: (CSU, UC) (CC: Biol 50) General Education (MJC-GE:E) (CSU-GE:E)
Course Goals:
Upon completion of this class, the student will be able to identify food nutrients and analyze the utilization and
requirements of such in relation to health and activity throughout the lifecycle. Students will also improve the
nutritional quality of their diet.
Course Objectives:
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Compare and contrast diet planning principles, tools, and guidelines to promote health and prevent chronic disease.
Identify and analyze sources and functions of macro and micro nutrients in the body.
Explain digestion, absorption and metabolism of nutrients.
Critically analyze nutrition claims.
Explain the influence of nutrition on human performance.
Identify and compare the changing nutritional needs during the life cycle
Evaluate personal dietary intake for nutritional adequacy and design an individualized plan to meet nutrient requirements.
Demonstrate individual food handling/safety practices and name industry regulations to insure the safety of the food supply.
Identify contributing factors and possible solutions to global hunger and undernutrition
Course Learning Outcomes: At the completion of the course, the student will be able to:
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2.
Evaluate personal dietary intake for nutritional adequacy using diet analysis software
Assessment: In a written report, students will analyze personal dietary intake for nutritional adequacy and, using dietary
planning principles and guidelines, develop an individual plan to meet individual nutrient needs to promote
health and prevent chronic disease.
Demonstrate proficiency in NATURAL SCIENCE by describing how scientific discoveries and theories affect human
activities.
Assessment: Using journal articles, students will discuss events leading to vitamin discoveries and evaluate the impact of
these discoveries on nutritional status and human health.
Demonstrate proficiency in NATURAL SCIENCE by explaining how the scientific method is used to solve problems.
Assessment: Students will analyze nutrition studies for validity and applicability using the scientific method.
Class Format:
The majority of class will be lecture and discussion. Case studies, videos, games, small group work will be utilized
relating to specific course content.
Text:
Whitney and Rolfes. Understanding Nutrition. 13th Ed. Thomson Learning, Inc., 2013
ISBN-13: 978-1133-54490-6
Diet Analysis Access Code Bundled with Understanding Nutrition textbook in the MJC bookstore
Diet Analysis:
Resources:
Wadsworth Cengage Learning. Whitney and Rolfes Companion Site: Understanding Nutrition.
www.cengage.com/highered.
My Plate. United States Department of Agriculture. www.choosemyplate.gov
Smart Nutrition 101. United States Department of Agriculture. www.nutrition.gov
Medline Plus: Evaluating Internet Health Information. http://www.nlm.nih.gov/medlineplus/webeval/webeval.html
Evaluating Nutrition Information. www.cals.uidaho.edu/critical/
Assessment:
Exam Policy
Exams will cover material in the textbook, lectures, discussions and class activities. Exams will consist of multiple choice and
short answer/essay questions. You will need to bring a Scantron (886-E mini essay) and a No. 2 pencil to complete the exam.
Six exams will be given including the final; the lowest exam grade will be dropped by the instructor. As one exam will be
dropped, there will be no make up exams except in the case of emergencies/severe illnesses in which case documentation will
be required and must be approved by the instructor. One missed exam due to illness or unexpected circumstances will be
dropped similar to the lowest grade.
Grading:
Exams (6 including the final) 50 points each*
Dietary Analysis
Journals or Quizzes (10 @ 2 points each)
Total
310 - 345
A
276 - 309
B
241 - 275
C
207 - 240
D
:
< 206
F
*Lowest score will be dropped
Final Date:
250 points
75 points
20 points
345 points
April 25, 2016 7PM
Class Policies:
Enrollment:
All students must be registered in the class. Refer to the MJC Schedule of Classes for policy and critical dates. It is the
responsibility of the student to add or drop the class. Students not attending class for three class periods in a row will be
dropped by the instructor unless there are extenuating circumstances in which case the instructor must be notified.
Communication:
Due to various schedules, email is the easiest mode of communication. All students need to have an MJC email account. ONLY
student email will be accepted. Remember; do not send an email using any other email account as it will not be answered.
Attendance/Participation:
Regular attendance and participation in activities will enrich student learning and better outcomes will be achieved (i.e. usually a
better grade). Emergencies and illness do happen from time to time. Please inform the instructor via email if you are unable to
attend a class. Students are responsible for all information, notes, handouts, announcements, etc necessary to complete this
course.
Class Start Time:
Class starts promptly at 6:30 PM. It is disruptive for all when students arrive late. Therefore, the classroom door will be locked
at 6:40 PM. Students will be able to enter the classroom during scheduled classroom break times.
Cell Phones:
Cell phone use is disruptive to all and is prohibited while class is in session. Remember you are here to learn about nutrition,
not about Kim Kardashian, the Sacramento Kings, or the SF Griants!!! Break time may be utilized to place or return calls as
needed.
Cell phones, IPads, tablets, or any other electronic device that can access the internet or email MAY not be used for
calculating purposes on exams.
Blackboard:
Blackboard lists pertinent course information such as the syllabus, schedule, assignments, publisher’s PowerPoint slides, and
grade book. Refer to class Blackboard page on a regular basis to help you stay on top of things in the class.
Books and Weekly Course Topic References:
Yes, you need a book!!! Bring your book to each class as we will be referring to specific tables, graphs, pictures in it throughout
the semester. PowerPoint presentations are on the class website for your reference. These may or may not exactly correspond
with the lecture. As such, it is imperative that you come to class to help you understand the material and glean the important
information from lectures, discussions, and group activities. Additionally, some links to additional information may not open in
the PowerPoint; you most likely will have to download and save the PowerPoint and view it as a slide presentation, and/or cut and
paste the link into a new browser
Participation Journals, Assignments and Exams:
Participation Journals:
Participation journals may consist of a short quiz or a short essay answer related to the topic covered in each class. No points will
be awarded if you are not present or leave class early.
Exams:
As one exam may be dropped, make-up exams will only be allowed for extenuating circumstances which must be cleared with
the instructor. Depending on the circumstance, official documentation may be required.
All cell phones and other electronic devices must be off during all exams. If you need a calculator, please bring it to the instructor
for approval of use. The instructor will also have a few calculators handy for student use.
Exams will consist of multiple choice, short answer, and essay questions. The final exam is comprehensive.
Dietary Analysis Assignment:
Follow the instructions and the course schedule for the dietary analysis and submit components on time. All assignments must be
completed and submitted by the due date, at the start of class, or earlier if desired. The Dietary Analysis program has a wonderful
help tool. Please refer to that for further instructions with the computer program. Ten points will be deducted, per day, for late
papers.
Extra Credit
Since one exam is dropped, there will be no official extra credit assignments. From time to time, extra credit may be assigned.
All extra credit assignments must be submitted at the start of class on the due date.
Returned Papers and Exams
Graded papers or exams not picked up by students will be discarded by the instructor. Make sure you pick up your papers the
night they are returned.
Additional Information:
Special Needs:
In accordance with the American Disabilities Act, the instructor shall be notified at the first class session of any accommodations
necessary for any individual to successfully this course.
Additional Services
The Library, Learning Center, Computer Labs, Tutoring Center, and Writing Center are all available to help students succeed.
Please ask for a student who has either taken Nutrition 219 and/or has completed biology or chemistry classes when using the
Tutoring Center.
Academic Integrity Statement: Violations of academic integrity include, but are not limited to, cheating, plagiarism, or
misrepresentation of information in oral or written form. Any form of academic integrity will be reported. Please refer to the MJC
Student Code of Content for specific details.
Gerling’s Guide to Success.
This is your class. The more you put into it, the more you’ll get out of it.
This is a Nutrition class. Consuming a healthy balanced diet will provide you with the nutrients to think clearly. If possible,
eat dinner before class. If you bring food to class, bring healthy foods. We will have breaks for you to consume your food.
No sodas, juices, or energy drinks are allowed in class.
3. Be open minded. Nutrition is a life science and is constantly evolving. It is also a field full of preconceptions and
misconceptions. This class will help you separate fact from fiction.
4. Read the syllabus. Record important dates on your calendar, planner, phone, etc. Turn assignments in on time.
5. Come to all classes. Your attendance, or lack thereof, is noted. Regular attendance really does help to improve grades. And
yes, you are missing something if you are gone. Notify the instructor if you will be absent.
6. Read the text before class to have a basic understanding of terms and concepts that will be discussed.
You may or may not understand the material. That’s OK, you’re here to learn. Record your questions and bring them to class
for clarification.
7. Participate in class discussions. Participation will increase and broaden your understanding.
8. Pace your writing assignments. Procrastination generally results in poor work.
9. Take advantage of tutoring services, other students, the library, the instructor if you need help. Don’t wait until the last
minute. If you are struggling, please DO NOT wait until the last minute. Contact me so we can find appropriate assistance.
10. Set aside adequate time for studying. A general guide is to study three hours outside of class for every hour spent in class.
This would correspond to approximately nine hours of studying per week.
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