Department: Life Sciences (Biology) Nutrition Spring 2011 Biol 1322 Sections CRN#75888, 75889

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1 Department: Life Sciences (Biology) Nutrition Spring 2011 Biol 1322 Sections CRN#75888, Course location and times: Course semester credit hours: Course contact hours: Course length: Instruction type: Instructor: Online 3 Semester Credit hours Phone: address: Office location and hours: Course Description: 48 hrs lecture 12 weeks Online Virginia Gallegos, PhD, CHES Virginia.gallegos@hccs.edu Only by appointment A course of study covering an introduction to nutrition science, the development of nutrition recommendations, essential nutrients and how they are used by our bodies. The impact of medicines and disease on nutrition are also discussed as well as nutrition in US society and the world at large. Course Prerequisites: None Biology Discipline Program Learning Outcomes: Program SLO #1 To recognize, identify, and describe the basic structures and functions associated with most life forms. Program SLO #2 To develop basic laboratory techniques appropriate to the field of Biology. Program SLO #3 To develop study skills and habits appropriate for pre-professional students interested in health-related fields. Biology Discipline Student Learning Outcomes: 1. Determine percent calories from fat, carbohydrate, and protein of a food label, identify and explain a nutrient or health claim 2. Use a diet analysis software program to input food data, and generate reports. Apply these reports to analyze the food plan in terms of adequacy, balance, calorie control, moderation and variety. 3. Critique a publication for nutritional validity using the CARS (credibility, accuracy, reasonable, support) checklist. 1

2 4. Explain two main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, minerals and water.) Calculate the minimum and maximum gram intake of each of the energy-yielding nutrients according to the Institute of Medicine Goals for a given calorie intake. 5. Identify the physiological pathways of how exercise can improve or prevent chronic heart disease, hypertension and diabetes. 6. Define nutrient density by giving its formula. Identify nutrient dense foods from each of the food groups on the mypyramind.gov web site. 7. Students will be able to identify how nutritional needs change through the lifespan and explain why. Course Objectives: Basic nutrition students succeeding at this course will: Be able to keep a dietary journal with detail including portion/serving size. Be able to use nutritional software (iprofile and mypyramid.gov) Complete a final analysis of your own diet, using iprofile. Be aware of the information contained on food labels and how to use this information in evaluating the product. Be knowledgeable of the different roles of vitamins and minerals and why they are important to overall health. Know how antioxidants and phytochemicals are related and what role they play in nutrition and health. Come to a conclusion about what role, if any, supplements should play in your own food plan. Know how the body reacts under feasting, fasting, and extended fasting situations. Explain the role of nutrition in exercise performance. Explain the role of nutrition in disease promotion and prevention. Be able to critique nutritional publications. Words of advice: Let me begin by saying that many people and students think that Distance Education courses are easier than face-to-face courses. Well, I have to say that this is a common misconception. Actually, for me as an instructor it is harder and more time consuming. The time consuming part will also apply to you. However, you will determine the use of your time, so this is a big advantage. Because we will not be meeting face-to-face, here is the first rule: I expect that you log into the course the very first week this course starts, so you can receive credit for this course. I also expect you to read the syllabus, print it and re-read it as many times as you need to do so. If you are not familiar with Blackboard, then you will need to take time to learn it. If you are not familiar with computers, how to download files and send s and attach files, and manipulate your internet properties, then you will need to take time to learn that as well. The Distance Education Department has developed a sample course and videos to help orient you with Blackboard. Look for them at and select the Comprehensive HCC Online Course Resource Page link, then Student Additional Resources link. If you haven't already, please take the time out to visit the link and review the handbook's content to become familiar with the most up-to-date information: I used to post all the information regarding Blackboard User ID, all DE student services policies/procedures, how to drop, online tutoring, etc. I have removed that part, because as a current DE student you are required to go to that handbook for general information. The final Withdrawal Deadline for this 12 Week Session is April 21 by 4:30pm. Also, read about official rules for withdrawals in the DE handbook. If you have completed all tests and assignments, but do not take the final exam, you will get a 0 for your final exam grade and either a D or F in the course. Put the 3 partial tests and final exam weekend dates on your calendar NOW. Important Dates this semester: Last day to withdraw 4/21/2011; Final exam 5/7/2011 Holidays: March 14-March 18; April 22. 2

3 Nutrition 1322 Spring 2011 Schedule ITEM Date: Lecture topic 2/12 Chapter 1 Nutrition Everyday choices 2/19 Chapter 2 Guidelines for a Healthy Diet 2/26 Chapter 3 Chapter4 Carbohydrates Assignment1 (Dietary Intake (my Pyramid)) is due 3/5 Chapter 5 Lipids FIRST TEST, Ch. 1-3 (3/5-3/12) 3/12 Chapter 6 Proteins and Aminoacids Assignment 2 (Reading the Nutritional Facts Label) is due 3/19 Chapter 7 Vitamins Chapter 8 Water and Minerals 3/26 Chapter 9 Energy Balance and Weight Management SECOND TEST, Ch. 4-7 (3/26-4/2) 4/2 Chapter 10 Nutrition, Fitness and Physical Activity Assignment 3 (Super Size Me) is due 4/9 Chapter 11 Nutrition during pregnancy and infancy 4/16 Chapter 12 Nutrition from THIRD TEST Ch (4/16-4/23) 4/23 4/30 5/7 Chapter 13 How safe is our food supply? Final report on Personal Diet Analysis due Comprehensive Final Exam (Chapters 1-13) Final exam only available one day! Instruction Methods and navigation of the course: The course will cover 13 chapters. The blackboard modules are five. These modules are clustered conveniently to be used as a guideline through important concepts to learn in this nutrition course. We will cover about one chapter a week so you have to plan your study based on this format. Discussion Questions: 3

4 Each module will have a Discussion Question (DQ) related to it. How this works: you will have to enter your postings in the discussion board for the DQ s listed. You are expected to work on 3 total DQ s in order to earn the maximum 15 percentage points for your Discussion grade. The three mandatory assignment /DQ s are: 1)Dietary Intake Discussion (DQ+ assignment)this means you have to discuss/share with classmates your findings and what you think of them in the discussion board. At the same time, you have to submit your whole report under assignments tab. As you work this assignment, please review BMI calculations and classification, BMR calculations and how this accounts for your energy balance. Also, review chronic disease prevention due to malnutrition and calculations of nutrient requirements as reviewed in each chapter. Read your own copy for the final. You will be asked selected questions of this section in the final test.; 2)Reading the Nutritional Facts Label (DQ), 3) Super size me (DQ). It means all enrolled students must participate in those four. If you submit your work, and you are not satisfied with your points, you CANNOT resubmit your work. That is why you need to work hard on each assignment since your first submission. For each DQ you participate in, you will post your own response. You can also respond to your classmates postings to interact with the members, but you will not receive a grade for answering to your classmates. For your postings, you are expected to make a contribution with your response to the question asked or student response posted. When commenting on a classmate's response, simply saying "I think the same about this" or I agree with him/her is not considered a contribution. Students must follow instructions for each assignments and answer the question when posting. For the mandatory assignments/ DQ s I will have a deadline, please check them. No late submissions are allowed. This is a twelve week course. You cannot afford to fall behind. Read all the posted responses FIRST before posting yours. This way you make sure you are NOT repeating what a classmate has already posted. You will not be given a SECOND chance to submit your work should you not like the grade you received on it. If you post an assignment/ DQ, it will be graded, regardless of a misunderstanding on your part. Exams: There will be four exams--three mid-terms and a final. ALL TESTS ARE TAKEN ONLINE. The mid-terms will be multiple-choice. The Final Exam is comprehensive (Chapters 1-13). It will have multiple-choice and essay questions. In the past, some students have tried to prepare for the final exam during the last week of classes; since the partial tests have been online, they do not feel they have to prepare properly. PLEASE, study for your partials as if they were closed book. This way, you will not feel overwhelmed by the amount of information you will have to study for the final. All exams, which you will take online, can be accessed through the Assessments Icon on the homepage. The three midterm exams are open-book and TIMED. You will have 90 minutes to answer 50 questions. You should prepare for these the same way you would for closed book, in-class tests. I have prepared outlines for your 3 partial tests. Please read them under announcements. The first test will cover Chapters 1-3. The second test will cover Chapters 4-7 and the last partial test will cover Chapters The final exam is comprehensive. In contrast with the mid-term exams, the final is made up of 60 questions and has an essay part of three questions. The final exam is timed; you will have 110 minutes to finish the final. For the first test only, I will give you two chances to take the test. This is to allow you an opportunity to get used to online testing. I will take the highest score from your two attempts. After that, you will have only one chance to take each of the subsequent 2 tests. The tests have an expiration date in order to discourage you from falling behind. All tests will expire on Saturdays at 11:55pm. Do NOT wait until 11:55pm. Follow the Course Schedule below to prepare properly. Your three partial scores will be averaged to make up the Three lecture exams component of your grade. Don't miss the test deadlines; THERE WILL BE NO MAKEUP EXAMS for any reason. You have 6 days to take your online tests except for the final exam, which will be available during one day only. Sometimes the server is down. The DE department will let me know when this happens, and we ll try to help you. Keeping this in mind, you will have to choose a day in the first three days of the open period for each test, in order to be on the safe side. If you choose to wait until the last minute to take the test and encounter a problem at your home or office, technical or otherwise, do not expect me to reset the test for you. For your convenience, I have developed outlines for each test. I will post them under announcements. Please study them before taking each test. People always have personal emergencies in their lives. If you choose to wait until the last minute and then have to leave town to help your sick/bedridden relative or to marry in Vegas, I will refer you to this part of the syllabus. There is a Mandatory Introductory assessment that you have to take the first week of classes. This assessment will help me to know how much you already know about basic nutritional information. This does not count toward your grade. You will find this under the assessment icon. 4

5 Final Individual Diet Analysis Project: This project is designed to embrace important concepts for you to master prior to exiting successfully this course. You will find specific instructions for this main project under assignments in blackboard, you will have to submit your project under this tab as well. Read those well and ask me if you do not understand the instructions or if you have any question about them. For this project, you are required to use the iprofile program. Some students buy the program or others decide to buy online access for a limited time. Whatever your decision, please keep in mind that you will be required to submit your set of reports (check details in blackboard) as a SINGLE document. I will not accept multiple scanned documents. Most students copy paste their work into a PDF or word file. If you submit multiple scanned documents of your reports, you will fail that part. As a last resource if you are really having a challenging time working this part, upon my approval I will allow you to submit your reports in writing to the West Loop Campus. You will have to make plans with me ahead in time if you are experiencing technical difficulties. Please, please, take the time to learn this simple program. Do not rush your work through the final week this project is due. Student Assignments: Students are required to read assigned chapters and complete projects on schedule. Additional announced and unannounced quizzes during lecture may be conducted throughout the semester. Student Assessments: Students will be assessed via lecture, tests, quizzes, and a comprehensive final examination. Instructional Materials: Textbook: Visualizing Nutrition Everyday Choices, Mary B. Grosvenor and Lori A. Smolin. John Wiley and Sons, Inc.: Hoboken, NJ, 2010 ISBN# iprofile CD: Assessing Your Diet and Energy Balance ISBN# Included with iprofile CD is an information guide: Nutrient Composition of Foods ISBN# HCC Policy Statement: ADA Any student with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.) who needs to arrange reasonable accommodations must contact the Disability Services Office at the respective college at the beginning of each semester. Instructors are authorized to provide only the accommodations requested by the Disability Support Services Office. If you have any special needs or disabilities that may affect your ability to succeed in college 5

6 classes or participate in any college programs or activities, please contact the DSS office for assistance. At Southwest College, contact: Dr. Becky Hauri 5407 Gulfton Houston, Texas Phone: Fax: TTY: HCC Policy Statement: Academic Honesty Students are responsible for conducting themselves with honor and integrity in fulfilling course requirements. Disciplinary proceedings may be initiated by the college system against a student accused of scholastic dishonesty. Penalties can include a grade of "0" or "F" on the particular assignment, failure in the course, academic probation, or even dismissal from the college. Scholastic dishonesty includes, but is not limited to, cheating on a test, plagiarism, and collusion. HCC Policy Statement: Student attendance, 3- peaters, withdrawal deadline Attendance Students are expected to attend classes regularly. Students are responsible for materials covered during their absences, and it is the student's responsibility to consult with instructors for make-up assignments. Instructors check class attendance daily. A student may be dropped from a course for excessive absences after the student has accumulated absences in excess of 12.5% of the hours of instruction (including lecture and laboratory time). Note that 12.5% is approximately 4 classes or labs for a 4- semester hour course. Habitual tardiness will not be tolerated. Students are expected to be in attendance for the entirety of the scheduled class and are responsible for completing assignments scheduled during their absence/s. It is the responsibility of each student to amend their professional/personal schedule to meet the class schedule Repeaters Students who repeat a course for a third or more times may soon face significant tuition/fee increases at HCC and other Texas public colleges and universities. Please ask your instructor / counselor about opportunities for tutoring / other assistance prior to considering course withdrawal or if you are not receiving passing grades. Withdrawals Withdrawal from the course after the official day of record (see current catalog) will result in a final grade of W on the 6

7 student transcript and no credit will be awarded. It is the student s responsibility to initiate and complete a request for withdrawal from any course. Students will be required to formally request a drop from their instructors prior to the administrative drop date deadline (April 21, 2011). Abandoning the course or failing to formally drop, will result in a grade being given based on the work completed for the entire course (including missed exams). The State of Texas has begun to impose penalties on students who drop courses excessively. For example, if you repeat the same course more than twice, you have to pay extra tuition. Beginning in fall 2007, the Texas Legislature passed a law limiting first time entering freshmen to no more than SIX total course withdrawals throughout their educational career in obtaining a certificate and/or degree. Receiving a "W" in a course may affect the status of your student Visa. Once a W is given for the course, it will not be changed to an F because of the visa consideration. Please contact the International Student Office at if you have any questions about your visa status and other transfer issues Instructor s Requirements: Basic requirements Students should be on time for class and be prepared (having read and studied the assignments) with required materials including textbook and project manuals. Full class attendance is required. Full attention during lecture is required. No food or drink is allowed in the classroom. Phones/electronic devices Absolutely no phone or other personal electronic devices are to be used during class. This includes making or taking a call, reviewing messages, texting, playing games, checking , surfing the web, anything that involves a phone or other personal electronic device. If your work or family situation requires that you be available via phone, your phone can be on vibrate mode and you can take the call during our regular scheduled breaks or you can exit the class to review the call. Notify your friends, family, employers, and anyone else who regularly contacts you that you will be in class and that you should be contacted only when necessary. The taking of calls during class is not only disruptive but it is also discourteous to classmates and the instructor. If you exit the classroom to take a call, please take your books and other belongings with you so that if class is over before your call is done, you can leave the building after your call. The instructor will not stay after class is dismissed to watch your belongings. Testing procedures (face-to face courses only) Be sure to arrive early for your examinations. There are time limits for exams. You will not be given extended time for testing if you arrive late. Entering and exiting the classroom is not permitted once exams have begun. Please be sure to use the bathroom before or after. 7

8 Department Guidelines: Students are expected to conduct themselves as adults. This includes courteous and respectful behavior towards instructor and classmates. Disruptive behavior or any behavior that interferes with any educational activity being performed by the instructor will not be allowed. Additionally, no student may interfere with his/her fellow students right to pursue their academic goals to the fullest in an atmosphere appropriate to a community of scholars. Disruptive behavior may result in removal from the class. Grades and Exams You are the designer of your own grade. Therefore, it is your responsibility to keep track of all your test scores, extra credit work, assignments and so on. If you received a grade for any exam or project, but simply stopped working in this course you will receive the grade that you earned according to the total points you accumulated. If you do not show up to take the Final Exam, you will get a "0" for your final exam grade and that grade will be plugged into the final grade calculation. If you have arranged with me to receive an "I" in the course due to an unexpected emergency preventing you from taking one test, then we will have to submit a contract to the chair of the life sciences department. He will have to approve that contract and it will be filed at the chair s office for future references. You will have one semester to complete your grade for the course. All I grades convert to F at the end of the next semester. Examination format For online courses, all exams will be taken online. Partial exams are multiple choice questions. Final exam also include essay/short answer questions. Grade Calculation Three lecture exams 30% Final Exam 40% Assignments/Discussion Questions (3) DQ1=7% DQ2 and DQ3 15% (4% EACH): Individual diet analysis project 15% Total Score 100% A = % HCC Grading B = 80-89% Scale: C = 70-79% D = 60-69% F = less than 60% Final Words: HCC expects that all students to graduate from its programs with the following competencies: reading, writing, computer literacy, listening and speaking. I want to see my students succeed in their fields and I will make sure you develop such competencies. During this course, you will not only be reading from the text, logging in weekly, writing essays, and presenting your own research to the class; you will be using the computer to complete your own diet analysis project; you will be asked to complete your assignments and to access Blackboard. I think by doing this, I will help you achieve these core competencies. SYLLABUS MODIFICATION: I will make every effort to adhere to the requirements in this syllabus during the semester. I reserve the right to make any necessary change. Students will be notified in a timely fashion of any change through Blackboard or in their mailboxes (BB). 8

9 ASSESSMENT RUBRICS NOTE: Your grade will be determined by your scores on the assessments given by Dr. Gallegos. These grading rubrics are just a general guide to student performance. NUTRITION - BIOLOGY 1322 Performance Factors 1. Determine percent calories from fat, carbohydrate, and protein of a food label, identify and explain a nutrient or health claim. Consistently cannot determine correct percent calories from macronutrient sources nor identify and explain a nutrient or health claim. Rating Scale F D C B A Occasionally can determine correct percent calories from macronutrient sources nor identify and explain a nutrient or health claim. Consistently determines correct percent calories from macronutrient sources nor identify and explain a nutrient or health claim. Consistently determines correct percent calories from macronutrient sources nor identify and explain a nutrient or health claim. Attempts to perform some appropriate corrective action or explain some appropriate action; needs some assistance from instructor. Consistently determines correct percent calories from macronutrient sources nor identify and explain a nutrient or health claim. Takes appropriate steps or explains appropriate steps independently and correctly. 2. Use a diet analysis software program to input food data, and generate reports. Apply these reports to analyze the food plan in terms of adequacy, balance, calorie control, moderation and variety. 3. Critique a publication for nutritional validity using the CARS (credibility, accuracy, reasonable, support) checklist. 4. Explain two main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, Unable to input food data and generate reports. Cannot apply data from these reports to analyze the food plan in terms of adequacy, balance, calorie control, moderation and variety. Unable to demonstrate knowledge of CARS checklist. Unable neither to explain physiological function nor to perform calculations. Able to input some food data correctly. Can generate reports requested. Cannot apply data from these reports to analyze the food plan in terms of adequacy, balance, calorie control, moderation and variety. Occasionally able to demonstrate knowledge of CARS checklist. Able to explain one main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, minerals and water.) Cannot calculate the Able to input food data correctly. Can generate reports requested. Can apply data from these reports to analyze the food plan for three of the five categories listed: adequacy, balance, calorie control, moderation and variety. Able to critique a publication for nutritional validity using the CARS (credibility, accuracy, reasonable, support) checklist for two of the four categories. Able to explain one main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, minerals and water.) Can calculate the minimum and maximum gram Able to input food data correctly. Can generate reports requested. Can apply data from these reports to analyze the food plan for four of the five categories listed: adequacy, balance, calorie control, moderation and variety. Able to critique a publication for nutritional validity using the CARS (credibility, accuracy, reasonable, support) checklist for three of the four categories. Able to explain one main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, minerals and water.) Can calculate the minimum and maximum gram intake of each Able to input food data correctly. Can generate reports requested. Can apply data from these reports to analyze the food plan for all categories listed: adequacy, balance, calorie control, moderation and variety. Able to critique a publication for nutritional validity using the CARS (credibility, accuracy, reasonable, support) checklist for all four categories. Able to explain two main physiological functions of each of the six nutrients (carbohydrates, fat, protein, vitamins, minerals and water.) Can calculate the 9

10 minerals and water.) Calculate the minimum and maximum gram intake of each of the energyyielding nutrients according to the Institute of Medicine Goals for a given calorie intake. minimum and maximum gram intake of each of the energy-yielding nutrients according to the Institute of Medicine Goals for a given calorie intake. intake of one or two of the three energy-yielding nutrients according to the Institute of Medicine Goals for a given calorie intake. of the energy-yielding nutrients according to the Institute of Medicine Goals for a given calorie intake. minimum and maximum gram intake of each of the energy-yielding nutrients according to the Institute of Medicine Goals for a given calorie intake. 5. Identify the physiological pathways of how exercise can improve or prevent chronic heart disease, hypertension and diabetes. Unable to identify the physiological pathways of how exercise can improve or prevent each of the following chronic diseases--heart disease, hypertension and diabetes. Occasionally able to identify the physiological pathways of how exercise can improve or prevent one of the following chronic diseases-- heart disease, hypertension and diabetes. Able to identify the physiological pathways of how exercise can improve or prevent one of the following chronic diseases--heart disease, hypertension and diabetes. Consistently able to identify the physiological pathways of how exercise can improve or prevent two of the following chronic diseases--heart disease, hypertension and diabetes. Consistently able to identify the physiological pathways of how exercise can improve or prevent each of the following chronic diseases-- heart disease, hypertension and diabetes. 6. Define nutrient density by giving its formula. Identify nutrient dense foods from each of the food groups on the mypyramind.gov web site. Unable to neither define nutrient density by giving its formula nor identify nutrient dense foods from each of the food groups on the mypyramind.gov web site. Occasionally able to either define nutrient density by giving its formula or identify nutrient dense foods from each of the food groups on the mypyramind.gov web site. Consistently able to define nutrient density by giving its formula. Can identify nutrient dense foods from each of the food groups on the mypyramind.gov web site with 70% accuracy. Consistently define nutrient density by giving its formula. Can identify nutrient dense foods from each of the food groups on the mypyramind.gov web site with 80% accuracy. Consistently define nutrient density by giving its formula. Can identify nutrient dense foods from each of the food groups on the mypyramind.gov web site with 100% accuracy. 7. Students will be able to identify how nutritional needs change through the lifespan and explain why. Unable to identify how nutritional needs change through the lifespan. Occasionally able to understand the techniques used in biotechnology Unable to explain why. Occasionally able to identify how nutritional needs change through the lifespan. Occasionally able to explain why. Consistently able to identify how nutritional needs change through the lifespan. Occasionally able to explain why. Consistently able to identify how nutritional needs change through the lifespan and explain why. 10