BIOL Nutrition and Diet Therapy Blinn College-Bryan Campus Course Syllabus Spring 2011

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1 BIOL Nutrition and Diet Therapy Blinn College-Bryan Campus Course Syllabus Spring 2011 A3 1. COURSE TITLE, NUMBER, AND SECTION BIOL 1322-A3: M 5:40 p.m.-8:20 p.m. 2. INSTRUCTOR INFORMATION INSTRUCTOR: Gina F. Lungu, Ph.D. gina.lungu@blinn.edu Office Hours: M 4:00 p.m. 5:00 p.m. or by appointment Office: S117 Tel: (979) COURSE DESCRIPTION: Biology 1322 is an introductory study of the basic principles of human nutrition for health care. Credit: Three lecture credit hours. 4. COURSE PREREQUISITES: No prerequisite 5. STUDENT LEARNING OUTCOME: After successfully completing Biology 1322, the student should be able to: 1. List the essential nutrients. 2. Recognize the cause of various nutritional diseases. 3. Describe the relationship among nutrition, disease, and health. 4. Characterize the detrimental effects of eating an inadequate, inappropriate, or unbalanced diet. 5. Calculate total caloric intake. 6. Compare the roles of various macronutrients in the diet. 7. Explain the role of physical fitness in the maintenance of a healthy body and how physical fitness and nutrition work synergistically to maintain health. 8. Identify errors in food safety and sanitation, and recommend a means to correct the problems. 9. Create a meal plan that meets appropriate nutritional guidelines. 10. Evaluate a food journal/sample diet and recommend modifications needed to address specific nutritional goals. 11. Identify the structure and function of organs related to digestion and absorption of nutrients. 12. Explain how the body maintains a homeostatic balance of the blood glucose concentration. 6. REQUIRED TEXTBOOK AND MATERIALS: a. Required Textbook: Warlaw, Gordon M. and Anne M. Smith. Contemporary Nutrition (8 th edition), McGraw-Hill, b. Fitday.com Access: Each student is required to keep a journal/log of their food intake/activity on a daily basis during the semester. The journal will be graded on a weekly basis. All students are required to create a fitday.com account and allow the instructor access to view their food journal. The instructor will only access the student s Fitday account for grading purposes. Fitday.com access is free.

2 7. OUTLINE OF THE COURSE CONTENT AND SCHEDULE: Week Material to be covered Major Grades 1/24 1/31 2/7 2/14 Orientation and Chapter 1: What You eat and Why Chapter 2: Guidelines and Designing a Healthy Diet Chapter 3: The Human Body: A Nutrition Perspective Exam 1 Chapter 4: Carbohydrates Quiz 1 Quiz 2 Exam 1 (Covers Ch. 1-3) 2/21 Chapter 5: Lipids Quiz 3 2/28 Chapter 6: Proteins Quiz 4 3/7 Exam 2 Chapter 7: Energy Balance and Weight Control Exam 2 (Covers Ch. 4-6) 3/14 Spring Break 3/21 Chapter 8: Vitamins Quiz 5 3/28 Chapter 9: Water and Minerals 4/4 4/11 4/18 4/25 Exam 3 Chapter 10: Fitness and Sports Chapter 11: Eating Disorder Chapter 12: Undernutrition Exam 4 Chapter 13: Safety of Food and Water Chapter 14: Pregnancy and Breastfeeding Chapter 15: Nutrition from Infancy to Adolescence Quiz 6 Diet Analysis Project Due Exam 3 (Covers Ch. 7-9) Quiz 7 Quiz 8 Exam 4 (Covers Ch ) Meal Plan Project Due Quiz 9 5/2 Chapter 16: Nutrition During Adulthood Quiz 10 5/9 Final Exam Final Exam: Monday, May 9-5:40 pm

3 8. CIVILITY STATEMENT: Members of the Blinn College community, which includes faculty, staff and students, are expected to act honestly and responsibly in all aspects of campus life. Blinn College holds all members accountable for their actions and words. Therefore, all members should commit themselves to behave in a manner that recognizes personal respect and demonstrates concern for the personal dignity, rights, and freedoms of every member of the College community, including respect for College property and the physical and intellectual property of others. Civility applies to attire as well as language, behavior, and cell phone usage. Please dress appropriately for academic classroom. 9. CIVILITY NOTIFICATION STATEMENT: If a student is asked to leave the classroom because of uncivil behavior, the student may not return to that class until he or she arranges a conference with the instructor: it is the student s responsibility to arrange for this conference. 10. COURSE REQUIREMENTS AND CRITERIA FOR GRADING a. Exams: There will be four exams (100 points each) during the semester plus a comprehensive final exam (200 points). Exams can include multiple choice, true/false, fill-in-the-blank, short answer and essay questions. Make-up exams are only offered to students with an excused absence. Excused absences include those officially recognized by Blinn College, plus a death in the family, or an illness with a doctor s certification. An unexcused absence from an exam will result in a grade of zero. Do not wait until the day before the test to begin preparing for exam. b. Quizzes: Periodic quizzes (10 points each) need to be completed by the dates/times assigned. These quizzes worth a total of 100 points and will cover material from the previous lectures and from the text books. A grade of zero will be recorded for missed quizzes. No make-up is offered for missed quizzes. c. Discussions: Students will have several discussion topics during the semester. More details about the topics will be provided in class by the Intructor. d. Food Journal: In order to gain a better understanding of nutrition on a personal level, each student will be required to keep a food/activity journal. Students will write down what they eat during the day in a small notebook or and then transfer the information into an account that they create for themselves on Fitday. Com. The journal will be graded weekly for 10 weeks. e. Diet analysis Project: Student will analyze an assigned food journal (several days of data) in order to evaluate the balance of energy intake versus expenditure and the degree to which the diet meets ADA recommended daily allowances for nutrients. f. Meal Plan: Toward the end of the semester, students will develop a meal plan in order to apply what they learned about nutrition. The project will involve creating a meal plan to address specific dietary concerns. A rubric will be provided for the students to help them guide them during the project. g. Bonus Points: At the discretion of the instructor, optional projects will be available for extra credit toward the final grade. h. Keys to a Successful and Productive Semester: we will be covering a lot of materials in this class. It is very important that you stay on top of your reading and take time to think through and understand the materials. - Connect with the course materials takes time: To be successful in this class, I expect that you will spend at least 6 hours after each class to think through and apply what you have learned. - Connect with your peers created opportunities: It is important that you work well with peers in/out of class. This will give you opportunities to learn from others, and also teach others as well.

4 - Connect with your instructor takes initiative: If you need help, come and see me early. Let me work with you to solve any problems and answer any question that you may have. Be proactive. 11. MAJOR EXAMS: Dates February 14 March 7 April 4 April 18 May 9 Lecture exams Exam I Exam II Exam III Exam IV Final Exam 12. POINTS ALLOCATION AND GRADING SCALE: a. Points Allocation: Type of assignment # of Assignments Point Value Total Possible Lecture exams Quizzes Discussions Food Logs (Fitday. Com) Meal Plan Diet Analysis Project Final Exam Total Points Scale 1000 b. Grading Scale: Your final grade may be calculated by taking the sum of your earned points (your grade) =A =C 599 below= F =B =D c. Grade updates: I will provide periodic updates of your total grade to help you gauge whether you are meeting your goal set for the class. 13. BLINN COLLEGE POLICIES: a. Attendance: The College believes that class attendance is essential for student success; therefore, students are required to promptly and regularly attend all their classes. Each class meeting builds the foundation for subsequent class meetings. Without full participation and regular class attendance, students shall find themselves at a severe disadvantage for achieving success in college. Class participation shall constitute at least ten percent of the final course grade. It is the responsibility of each faculty member, in consultation with the division chair, to determine how participation is achieved in his or her class. Faculty will require students to regularly attend class and will keep a record of attendance from the first day of class and or the first day the student s name appears on the roster through final examinations. IF a student has one week s worth of unexcused absences during the semester, he/she will be sent an by the college, via their Blinn

5 account requiring the student to contact his/her instructor and schedule a conference immediately to discuss his/her attendance issues. Should the student subsequently accumulate two weeks worth of unexcused absences, he/she will be administratively withdrawn from class. There are four forms of excused absence officially designated by Blinn College: (1) Observance of religious holy days, (2) Representing Blinn College at an official institutional function and (3) Official involvement in a high school activity for dual credit students; and (4) military service. Other excuses will be considered and may be considered excusable at the instructor s discretion, with documentation. Students should review the entire policy in the student handbook. b. Dropping: If a student chooses to drop the course, it is that student s responsibility to complete a drop order at the Office of Enrollment Services. Failure to do so could result in a grade of F in the course. Last day to drop with a W is Friday, April 15, c. Honor System: Blinn College does not tolerate cheating, plagiarism, or other acts of dishonesty. Definitions of these acts and procedures for dealing with them are described in "Scholastic Dishonesty" in the Blinn College Student Handbook, copies of which are available at the information desk in the administration building. All tests will be closed book and notes. All students will remove hats and sunglasses before tests. In my classes, we are on a student honor system which we will talk about the first day. Plagiarized work will be automatically given a zero and may be reported for disciplinary action. d. Electronic Device Policy: All the functions of all personal electronic devices designed for communication and/or entertainment (cell phones, pagers, beepers, ipods, and similar devices) must be turned off and kept out of sight in all Blinn College classrooms and associated laboratories. Any noncompliance with this policy will be addressed in accordance with the Blinn College civility policy (Administrative Policy). e. Problem Resolution: If you have a complaint about your class, you should first request a conference with your instructor to try and resolve the problems or issues. If the problems or issues cannot be resolved at the instructor level, you should request a conference with the Division Chair, Mr. Dwight Bohlmeyer, Science 241, dbohlmeyer@blinn.edu. f. Health Concerns: Eating and drinking are not allowed in classrooms. g. ADA Statement: Reasonable accommodations for students with documented learning or physical disabilities will be made upon presentation of a formal request by the student. An official request form is supplied and completed by the Office of Disability Services (ODS) located in the College Park Center Administration Building (Room A-135). The URL to the Office of Disability Services webpage is Accommodation is not retroactive from the time of concluding agreement for accommodation. If you need individual accommodations to meet course objectives because of a documented disability, please make an appointment with me to discuss your needs as soon as possible so that we can ensure your full participation in class and fair assessment of your work. h. Blinn Handbook: The above requirements and policies are discussed more fully in the Blinn College Student Handbook which, by reference, is incorporated into this information. Blinn College Student Handbook is available online at Please obtain and read.

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