CUYAMACA COLLEGE Department of Exercise Science and Health Education HEALTH EDUCATION 155: REALITIES OF NUTRITION Online; Spring 2009 3 hours lecture, 3 units Online Section #: 5406 Betty Garrity M.P.H., R.D. Department of Exercise Science and Health Education Website: http://www.cuyamaca.edu/betty.garrity E-mail: betty.garrity@gcccd.edu (preferred mode of communication) Office hours: by appointment only Catalog Description: Introduction to the basic principles of nutrition and its relationship to good health. Evaluation of current nutritional information (and misinformation) with emphasis on critical thinking to determine optimal dietary choices. Study of the major dietary goals and guidelines. Examination of weight maintenance techniques, eating disorders, food labeling, food safety, and special needs at various stages in the life cycle. Prerequisite: It is assumed that students will have basic computer skills (word processing, e-mail, Web browsing). Course Objectives: At the conclusion of the course, the student will: • Describe the significance of the study of nutrition to the individual and in the world. • Be able to better discriminate reliable sources of nutrition information. • List and describe the major nutrients and explain the need for nutrients throughout the life cycle. • Be conversant with a broad variety of nutrition issues and some of the controversies that surround these issues. • Increase awareness of individual food choices, nutritional quality of personal diet and possible consequences of dietary choices. Special Materials Required of Student Distance learning students need Windows PC computer with reliable Internet access, Microsoft Office and e-mail capability. You will be uploading documents to me and they MUST be in Microsoft Word. Students working on campus need a USB Flash Memory Drive. Bring it with you every time you come to the computer lab. Help Support for Online Students: Help Desk at (619) 660-4395 or e-mail: c-helpdesk@gcccd.edu Course Content HED 155 Grading and Assignments • Learning Activity: Nutrition Analysis 1 project, 100 points: You will be accessing the Nutrition Calc Plus Online Version 3.0 that comes with your text book. One of the most valuable tools we have in improving our diets is a nutrition analysis. When we see the results of how we are eating in “black and white” it often motivates us to make healthier food choices. There are a number of nutrition analysis software programs on the market today but we will be using the program offered by your textbook. Go to the “Assignments” tab in Blackboard for specific instructions and due date. NOTE: You will participate in a Peer Review of your project (rough draft) 1 week before the due date worth 20 points. More information to follow in the “Assignments” tab. • Learning Activity: Understanding Food Labels, 10 points . Deciphering a product’s nutritional value is just as important as being able to compare prices. You will be choosing a food product to evaluate. Go to the “Assignments” tab in Blackboard for specific instructions and due date. • Learning Activity: Dietary Supplement Scavenger Hunt, 10 points. You will be investigating several dietary supplements on various websites. Understanding the risks versus possible benefits of supplements, credible versus non-credible/biased websites is crucial to become an informed consumer. Go to the “Assignments” tab in Blackboard for specific instructions and due date. • Discussion Online: Discuss 32 topics x 5 points each = 160 points: I will be tracking your participation in our discussions every week. You will need to post a comment (at least one or more) for our 32 semester topics, in response to the previous comments or prompts. I will be tracking your participation in our discussions. You will have 2 discussion board topics due each week. There will be a Part A (5 points) and Part B (5 points) for each week’s discussion. Post your original response early and not at the deadline for credit. In order to receive full credit you must a) post a response (100 word minimum) to instructor or classmate, and b) respond to at least 2 other classmates posts c) make substantive comments or questions that significantly enhance the discussion and serve to help move the conversation forward such as follow up questions, examples, and new perspectives, and d) provide evidence that you read a substantial number of classmates postings, and e) referred to or showed evidence of having read corresponding information in textbook, and f) postings were constructive, and differences of opinion expressed in a respectful manner. Comments must be relevant, respectful, and related to what is being discussed that week. When the week is over, the discussions will be closed, and there will be a new question (with a Part A and Part B) for the following week. Profanity or demeaning comments will not be tolerated, and in such cases you will be dropped from the class immediately. • Quizzes: Open book quizzes cover reading assignments, approximately 1 per week, 15 quizzes x 10 points each = 150 points: Multiple Choice Quizzes and deadlines can be found in the “Weekly Quizzes” tab of the homepage in Blackboard. I recommend you do not leave taking quizzes until the last minute prior deadline. If you have computer problems, and miss the deadline, you will receive a zero as there are no late submissions for quizzes. • Final Exam, 50 questions, 100 points: Open book, covers concepts from the entire course. • Extra Credit opportunities may be offered throughout the semester under the “Announcements” heading. Grading Scale • 90-100% = A • 80-89% = B • 70-79% = C • 60-69% = D • Below 60% = F Due Dates, Make Ups and Incompletes • Assignments turned in after the due date will not be accepted without prior approval from the teacher with a compelling reason for the late submission. • Quizzes will not be available after the due date…there are NO make ups for quizzes. • An incomplete grade is given only when there is an emergency near the end of the semester. Required Text Contemporary Nutrition: Seventh edition, (with the NutritionCalc Online diet analysis program). McGraw-Hill Publishing, 2009. ISBN#9780077211660. You must also purchase the NutritionCalc Plus Online, version 3.0 ISBN# 9780073375526. Note: These ISBN #’s are for Cuyamaca College Bookstore. If you purchase your text from elsewhere, you may need to purchase the supplement, NutritionCalc Plus Online version 3.0 directly from the publisher for our assignment. HOW TO SUCCEED IN THIS ONLINE COURSE • Block out time in your schedule to do the work and follow the schedule. • Read all course material carefully and frequently. • Check in on class discussions at least 3 days/week, if not daily. • Treat your efforts and your fellow classmates learning efforts with respect. • Have patience and a sense of humor with technology. • Ask for help when you need it and assist others when you can help. • Contribute to discussions EARLY in the week (not at the deadline) to allow others the opportunity to respond and to earn full credit. • Respond to classmates’ posts each week, with comments to expand the discussion See “Discussion Online” for detailed instruction how to acquire full credit for discussion posts. Attendance and Participation Students may be dropped for lack of progress in accordance with Cuyamaca College policy. Any student missing the first quiz or discussion (class introductions) without pre-arranging with the instructor will be dropped from the class. This is a courtesy to the student who might otherwise receive a failing grade for lack of class participation. Otherwise it is the student’s responsibility to drop an unattended class, or receive an “F” on their transcript. Course Communication Post general questions to the Discussion Board in the “Ask Professor Garrity” heading. There is an available e-mail feature in Blackboard in the “Communications” tab which I strongly encourage you to use so that I can immediately identify you as an HED 155 student, or you may send e-mail to betty.garrity@gcccd.edu . Please be sure you have updated your current e-mail address in Blackboard to receive communications. Students with disabilities who may need accommodations in this class should notify me and contact Disabled Students Programs and Services (DSPS) early in the semester so that reasonable accommodations may be implemented as soon as possible. See www.cuyamaca.edu/eops/dsps.asp for contact information. Academic Integrity When presenting research from the Web for this course, please be aware that utilizing content without acknowledging the source is unethical and unacceptable in this class. In any such case, the student will receive a zero on the assignment, and may be subject to disciplinary action as described in the Cuyamaca College catalog. Acceptable Cheating Including a brief quote from a Copying entire pages or paragraphs Web page with source cited and republishing it as your own Using graphics from a clip art site Using someone else’s graphics without permission Discussing an assignment with Copying another student’s work another student Studying for a quiz with other Completing a quiz with the help from students another student Timeline/Discussion Topics: Note: Some chapters are read out of order! Week 1: Orientation to course/getting to know each other Week 2: What You Eat and Why, Chapter 1 Week 3: Guidelines for Designing a Healthy Diet, Chapter 2 Week 4: The Human Body, Chapter 3 Week 5: Carbohydrates, Chapter 4 Week 6: Lipids, Chapter 5 Week 7: Proteins, Chapter 6 Week 8: Vitamins, Chapter 8 (skip Chapter 7) Week 9: Minerals & Water, Chapter 9 Week 10: Energy Balance & Weight Control, Chapter 7 Week 11: Spring Break Week 12: Nutrition & Sports, Eating Disorders, Chapter 10,11 Week 13: Pregnancy & Breastfeeding, Chapter 14 Week 14: Infancy, Child, School Nutrition, Chapter 15 Week 15: Nutrition During Adulthood, Chapter 16 Week 16: Food Safety, Chapter 13 Week 17: Undernutrition Throughout the World, Chapter 12 Week 18: Finals Week This course adheres to the policies outlined in the Cuyamaca College catalogue. For further information, see Academic Policies stated in the catalog.
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