Principles of Nutrition Syllabus for 2011-2012
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Instructor Information

Course Information

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Course

HECO-1322-004 Principles of Nutrition

Prerequisites

RDNG 0331-minimum grade of C, a score on a state-approved test indicating college-level reading skills or concurrent enrollment in RDNG 0331

Course Description

Essentials of an adequate diet for different age groups; nutritive values of foods. Emphasis is placed on psychological, social and economic influence of food habits.

Student Resources Student Resources Website

Department Expectations

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Hours

(3 sem hrs; 3 lec)

Class Type

On Campus Course

Syllabus Information

Textbooks

\ Whitney, Ellie; Debruyne, Linda; Pinna, Kathryn; Rolfes, Sharon.  Nutrition for Health and Health Care. 4^th edition. Wadsworth: Belmont, CA., 2011.

Supplies

\  A scantron must be purchased and used for each exam.

Student Performance

\ Upon completion of this course the student will be able to:

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\ 1.  Understand the role of nutrition as it affects human health and well being.

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\ 2.   Understand the function of the major nutrients and their impact on the human body.

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\ 3.   Understand the role nutrition plays in disease prevention and treatment.

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\ 4.   Understand individual nutrient requirements as affected by stages of life, activity level, and/or disease.

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\ 5.   Evaluate popular claims and theories relating to nutrition.

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\ 6.   Demonstrate an understanding of various special diet regimens.

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\ 7.   Understand the use of appropriate reference materials for obtaining food and nutrition information.

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\ 8.   Apply the principles of good nutrition in selecting a personal diet.

Students Rights and Responsibilities

Student Rights and Responsibilities

Log in using the AC Connect Portal

In order to receive your AC Connect Email, you must log in through AC Connect at https://acconnect.actx.edu .

If you are an active staff or faculty member according to Human Resources, use "Exchange". All other students, use "AC Connect (Google) Email".

Expected Student Behavior

1.   Students are expected to attend class and to be on time for each class.  If you do miss a class, you are responsible for contacting the      instructor before or after class concerning any assignment or to get Xeroxed copies of handouts. 

2.   No cell phones or pagers.

3.   Class starts on time.  The assignments are due at the beginning of class.  Once the lecture begins no assignments will be accepted. 

4.   Cheating in any form will not be tolerated.  Papers which bear a striking resemblance to the work of other students will not be accepted.  If  the instructor determines that a student has cheated, no credit will be given for the assignment. NO PLAGERIZING which also means do not copy and paste.

5.   Examinations for evening classes are given the last half of the class.  The student must attend the entire class (from the beginning) in order to take the exam.

6.  Absolutely no texting cell phones.

ODDS AND ENDS

If you have problems with the course, please ask for help—do not get behind in your studies.  Students are responsible for making any changes in status with the Registrar’s Office (change to non-credit, dropping the course, etc.).  If your name appears on the class roll at the end of the semester, you will receive a grade.

Grading Criteria

METHOD OF EVALUATION:

 

A.        Chapter Examinations = 60% of final grade

Five examinations will be given during the summer session.  One of the first four exams will be dropped and there will be no makeup exams.  Exams will be given the last half of the class and the student must attend the entire class in order to take the exam.  The exams are designed to test factual knowledge and the application of knowledge.  A scantron must be purchased by the student prior to each scheduled exam date.

 

B.        Articles = 20% of final grade

Articles:  Students will use one outside source to research four topics. The summary should be more than 350 but less than 500 words.  The last paragraph should be your personal summary of the information in the article. Sources must be cited or the paper will be considered as plagiarism and receive a grade of zero.  The articles should be recent (within four years).  They are to be typed with one-inch margins, a font of 12 and double spaced.  The due dates for these articles are on the syllabus.  Name only on the first page.

 Late papers will not be accepted.  Students may submit them as an attachment (rtf) and sent to the instructor via ACOnline before the beginning of class.

Ÿ  Article #1:  Childhood Obesity.  Why is it a major health epidemic?And what to do about it?

Ÿ  Article #2:  Trans Fats?  What is all the controversy and discussion of these? What is the true about how they are regulated on food labels?  Some states are outlawing their use in restaurants--your thoughts?

Ÿ  Article #3:  Surgeries for weight loss.  Discuss at least three different types of procedures addressing their pros and cons.  Do they really lead to permanent weight loss for all individuals who have these procedures done?

Ÿ  Article #4:  Eating Disorders.  Anorexia Nervosa.  Bulimia Nervosa.  Binge Eating.Etiology or each?  Diagnosis? Management and Cure rate.

Ÿ  C.  In-class Assignments = 20% of final grade

Throughout the summer session, assignments will be given and completed during the class period.  There will be sufficient time to complete these assignments, and they are due at the end of that class.  There are no makeup assignments for this coursework.

FINAL GRADE

100 - 90  =  A

89 - 80 =  B

79 - 70  =  C

69 – 60  =  D

below 60  =  F

 

 

Attendance

\ Students are expected to attend class and to be on time for each class.  If you do miss a class, you are responsible for contacting the       instructor before or after class concerning any assignment or to get Xeroxed copies of handouts.

Calendar

Additional Information

DEFINITION:

Nutrition is the study of food and its relationship to the well being of the human body.

In addition to the previously stated objectives, students will, upon completion of this course, be able to:

1.   Describe the anatomy and explain the physiology of digestion and the transport of nutrients.

2.   Explicate importance of macro-nutrients and micro-nutrients in health and the implications of deficiencies.

3.   Explain how and why nutritional needs change through the life-span.

4.   Assess nutrition and fitness status and make recommendations for improvement.

5.   Critique diet and nutrition information in popular media and literature.

6.   Evaluate personal health and fitness practices, identify one nutritional change needed, and demonstrate progress in making this change.