NFS 210 Applied General Nutrition Course Syllabus Department of Nutrition and Food Sciences University of Rhode Island Spring 2015

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1 NFS 210 Applied General Nutrition Course Syllabus Department of Nutrition and Food Sciences University of Rhode Island Spring Instructor: Shira Hirshberg, MS, RD, LDN Lecture: White Hall AUD Rm 113. TTh 12:30-1:45 Office: Ranger 315 (Suite 309) Lab: Ranger 100C Section 1: Tues 9-10:50 Phone: Section 2: Tues 3:30-5:20 shira_hirshberg@uri.edu Section 3: Thurs 2-3:50 Office Hours: Tuesdays or Thursdays by appointment ( Shira) Teaching Assistant (TA) Graduate Teaching Assistant: Mike uri.nfs210@gmail.com Undergraduate Teaching Assistants: The TAs are available to help optimize your understanding and learning in this course. One-two undergraduate TAs will be working with each lab section of NFS 210 (their names are listed on the lab syllabus). You re encouraged to visit any of the 210 TAs for assistance during their regularly scheduled office hours. During weeks with no lab, UGTAs will hold office hours during those same times. More information regarding TA office hours will be discussed during the first lab. ing the Instructor or Teaching Assistants: Include your full name in all of your messages. Use proper grammar, spelling, punctuation and capitalization in all messages. Messages that are poorly written will be sent back to you for revision. If you are ing concerning the lab, include the number of your lab section. Please note that may not be the best method of correspondence with the instructor; I may request that you meet with me in person. If you with a question that can be answered by the syllabi or the lecture and lab schedule, we will respond SOS (see our syllabi). Much of the information you need for the course can be found here and in the lab syllabus. Required Course Materials Textbook: Perspectives in Nutrition by Byrd-Bredbenner, Moe, Beshgetoor and Berning. McGraw-Hill Pub. 9 th Ed The custom version of this text that is available in the URI and RI bookstores has a soft cover with pears on the front and the following title: NFS 210 Applied General Nutrition, University of Rhode Island. McGraw-Hill Connect: A web-based assignment and assessment program that helps connect students to their coursework. Includes access to NutritionCalc Plus, a dietary analysis program, and LearnSmart, an adaptive learning program, both of which are required to complete assignments in this course. Food Rules by Michael Pollan, available on amazon.com or in regular bookstores. The custom version of the textbook available in the bookstores is packaged in a bundle that includes an online access code for Connect and an access code for Poll Everywhere. A copy of the textbook is on reserve in the library. Course Description: Fundamental concepts of the science of nutrition with application to the individual, community, and world. Lab experience includes collecting and interpreting dietary intake, anthropometric measures, and clinical values. This course is composed of two 1¼-hour

2 lectures and one mandatory hour and 50 minute lab per week. Students will learn basic concepts in lecture and apply these concepts in the hands-on lab. (4 credits) 2 General Education Outcomes for STEM Disciplines: 1. Students will demonstrate knowledge and understanding of the six classes of nutrients, including their forms, functions, sources, deficiencies, excess, etc. 2. Students will demonstrate basic knowledge of how nutrients are digested, absorbed and metabolized. 3. Students will be able to apply nutrition knowledge to such topics as chronic disease prevention, dietary needs through the lifecycle and food safety. 4. Students will be able to apply basic concepts of planning healthy dietary intake, including the U.S. Dietary Guidelines, MyPlate, Dietary Reference Intakes, food label reading and the key words of balance, variety and moderation. 5. Students will be able to apply nutrition knowledge to such topics as chronic disease prevention, dietary needs through the lifecycle and food safety. 6. Students will demonstrate basic knowledge of how nutrition information is derived by the scientific method, and accordingly use this knowledge to discern fact from fallacy in diet related issues. General Education Outcomes for Mathematical, Statistical, and Computational Literacy: Students will be able to: 1. Locate nutrient data to solve nutrition-related mathematical problems. 2. Determine steps needed to use nutrient data in calculations for food labels or their own diet. 3. Convert units, and calculate energy density, nutrient density, Daily Values, and Recommended Dietary Allowances for food labels and diets. 4. Assess whether dietary values fall within established guidelines based on reference data. 5. Collect diet data, analyze nutrient content, and compare to recommendations. 6. Identify and describe strengths and weaknesses of a food or diet, and make suggestions to improve nutritional status. 7. Communicate with regard to calculations from one s own dietary record Core Knowledge for the Registered Dietitian KRD 1.1: The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature and integration of research principles into evidence-based practice. KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. KRD 2.3: The curriculum must include opportunities to understand governance of dietetics practice, such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics; and interdisciplinary relationships in various practice settings. KRD 3.1: The curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of assessment, diagnosis, identification and implementation of interventions and strategies for monitoring and evaluation. KRD 3.2: The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention. KRD 4.2: The curriculum must include content related to quality management of food and nutrition services. KRD 5.1: The food and food systems foundation of the dietetics profession must be evident in the curriculum. Course content must include the principles of food science and food systems,

3 3 techniques of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups. KRD 5.2: The physical and biological science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan. KRD 5.3: The behavioral and social science foundation of the dietetics profession must be evident in the curriculum. Course content must include concepts of human behavior and diversity, such as psychology, sociology or anthropology Course Policies Important Dates: ecampus Open Add Period: January ecampus Permission Number Late Add Period: January 28- February 3 Last day to add ADD any course via ecampus/permission Number: February 3 (Last day to drop with any pro-rate billing adjustment) Last day to DROP courses: March 4 Attendance and Required Course Material: You re expected to attend all scheduled classes except in the case of an excused absence. You re responsible for all of the information covered in class, all assigned reading material and assignments listed in this syllabus, and all additional material assigned throughout the semester. If you miss class, it s your responsibility to obtain a complete copy of the class notes. A complete set of notes from each lecture will be available during NFS 210 TA office hours; you may copy these notes by hand during TA office hours only. Illness Due to Flu The nation is experiencing widespread influenza-like illness. If any of us develop flu-like symptoms, we are being advised to stay home until the fever has subsided for 24 hours. So, if you exhibit such symptoms, please do not come to class. Notify me immediately, and we will work together to ensure that course instruction and work is completed for the semester. The Centers for Disease Control and Prevention have posted simple methods to avoid transmission of illness. These include: covering your mouth and nose with tissues when coughing or sneezing; frequently washing or sanitizing your hands; avoiding touching your eyes, nose, and mouth; and staying home when you are sick. For more information, please view or flu.gov. URI Health Services web page, will carry advice and local updates. Connect and LearnSmart: The use of Connect is a course requirement. It gives you access to NutritionCalc Plus and LearnSmart, programs required to complete course assignments. NutritionCalc Plus is required to complete the Diet Analysis Project. LearnSmart is an adaptive learning program. LearnSmart assignments are a part of your course grade. The due dates and times for the LearnSmart assignments are clearly listed on the lecture and lab schedule. If you miss a due date for any reason other than an excused absence (see policy under Make-up Exams), you will receive a grade of zero for that assignment. Connect also gives you access to an ebook version of the course textbook and other learning tools such as animations.

4 Sakai: The use of Sakai is a course requirement. On the NFS 210 Sakai site you ll find lab assignments, important website links, announcements from the instructor, and your grades. It s recommended to check Sakai often. 4 Civility: Rude, sarcastic, obscene, or disrespectful speech and disruptive behavior such as excessive talking have a negative impact on everyone s learning and will not be tolerated in the classroom. All electronic communication devices such as cell phones, ipads, laptops etc. should be used only for classroom-related activities such as taking notes. Academic Honesty: You as a student are individually responsible for all course work in this class. All work submitted is to be in your own words. Do not collaborate with others on any written work, including exams. First time violators will receive a zero on the assignment, and the incident will be reported to the student s academic dean. University policies regarding cheating and/or plagiarism as stated in the University Manual, Sections , will be followed if a situation such as this occurs. The Student Handbook Section 1.4 also provides guidelines concerning academic honesty in this regard. Grades: Grades will not be discussed via or over the phone. Grades will be based on three unit exams, a comprehensive final, LearnSmart assignments and points earned in lab. Grading Points Three Unit Exams (100 pts. each) 300 Final Exam 100 LearnSmart Assignments 100 (+20 points extra credit) Lab 225 TOTAL 725 Grading Scale A 93% and above C % D % A % C 73-76% D 60-66% B % C % F below 60% B 83-86% B % Grade of Incomplete: Because of the temporary status of the instructor, grades of Incomplete will not be assigned except in cases of emergency, in which case it must be approved by the Department Chair and the Dean (see the University Manual, Sections ). As stated in Section , The student receiving "Incomplete" shall make necessary arrangement with the instructor or, in the instructor's absence, with the instructor's chairperson to remove the deficiency. This arrangement shall be made prior to the following mid-semester for the undergraduate student and within one calendar year for the graduate student. Exams: Three in-class exams will be given. Each of these exams will be composed of 50 multiplechoice and true/false questions. The mandatory final exam will be composed of 100 questions and is comprehensive. No exam grades will be dropped. The use of electronic equipment such as cell phones, laptops, PDAs, ipods, ipads etc. will not be allowed during exams. Exam results will be posted on Sakai, and a hard copy will be available in the classroom for one class period immediately following completion of grading. After that, results may be picked up in the instructor s office during office hours only. You will hand in the original exam after taking it, and

5 it will not be handed back. However, you can go to the instructor s office during office hours to look at the original exam. 5 Make-up Exams (University Manual, Sections ): You ll be required to show your URI student ID card to a TA prior to taking a makeup exam. The instructor reserves the right to change the format of the makeup exam. Excused Absence: If you miss an exam due to an excused absence, you have the choice of taking the make-up exam at one of the following times: prior to the absence; after the absence during the NFS Department make-up exam period which is held Fridays from 12:30 to 3:30 PM or, if that s not possible, at another time acceptable to both you and the instructor/ta; or after the final exam during the final exam period at the end of the semester. Planned Excused Absence: Students who plan to be absent for religious holy days shall discuss this with the instructor prior to the absence. Students who expect to be absent due to a University sanctioned event shall discuss this with the instructor at least one week prior to the event. Unplanned Excused Absence: In the case of an unscheduled absence, such as serious illness, accident, or personal tragedy, students should contact the instructor via or phone prior to the exam period. When you return to class, appropriate documentation is required for an excused absence. If you cannot attend the very next class period, you must contact the instructor prior to that class period to make arrangements to make up the exam if you want to take it prior to the final exam period at the end of the semester. Unexcused Absence: If you miss one exam due to an unexcused absence, you will be allowed to take the make-up exam after the final exam during the final exam period at the end of the semester. If you miss two or more exams, you must provide the instructor with a written request to take the make-up exams. This request must clearly state the reason for each absence. The instructor may request that you provide more documentation (for example, a doctor s note) to prove the validity of your request. Both the request and documentation must be given to the instructor prior to taking the exams. Failure to do so will result in the forfeiture of your right to take the make-up exams. Office of Disability Services: Any student with a documented disability is welcome to contact me as early in the semester as possible so that we may arrange reasonable accommodations. As part of this process, please be in touch with Disability Services for Students office at 330 Memorial Union Accommodation begins from the date that I receive the documentation from Disability Services. Academic Enhancement Center: The Academic Enhancement Center ( houses the University s writing center and learning assistance program, as well as many other academic support services such as learning specialists who assist students with time management and study skills. The Center provides a comfortable environment in which students can study alone or receive help from academic skills counselors and writing instructors. The Center also provides peer tutors; however, it s recommended you use the NFS 210 TA system to get specific help with NFS 210 course material. The Academic Enhancement Center is located on the 4 th floor of Roosevelt Hall, All services are free, and no appointment is needed.

6 6 Bias Statement: Each member of the University community has the responsibility to foster an environment of acceptance, mutual respect, and understanding. If you are a target or a witness of a bias incident, you are encouraged to contact the URI Bias Response Team where you will find people and resources to help.

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