FCS 1233  PRINCIPLES OF NUTRITION

COURSE SYLLABUS

SPRING 2007

 

INSTRUCTOR:       SANDRA S. FORD

                                    Waller Bldg.  1st Floor

                                    (662)720-7214 (office)

                                    (662)534-4390 (home)

                                    ssford@nemcc.edu

 

REQUIRED TEXT:

Sizer, Frances and Whitney, Eleanor.  NUTRITION CONCEPTS AND CONTROVERSIES, Updated Tenth Edition, Belmont, CA: Wadsworth, 2006.

ISBN:  0495220116

 

Sizer, Frances and Whitney, Eleanor.  NUTRITION CONCEPTS AND CONTROVERSIES Study Guide, Tenth Edition.  Belmont, CA:  Wadsworth Publishing Company, 2005.

ISBN:  0534406742

 

Diet Analysis Plus-Online Version 8.0

Wadsworth

ISBN:  053463981X

 

COURSE DESCRIPTION:

Fundamental principles of human nutrition and the practical application of this knowledge in the selection of adequate diets for individuals and families at all stages of life.

 

GOALS AND OBJECTIVES:

Each student will:

1.              Demonstrate an understanding of the nutrients and how the body uses each.

2.              Know where nutrients are found in food and what quantities are needed for health.

3.              Contrast nutritional needs at various stages of life.

4.              Demonstrate knowledge of food consumption patterns in our society.

5.              Recognize the relationship of diet to health.

6.              Apply basic principles of nutrition to establish eating habits conducive to maintaining wellness.

7.              Know dietary recommendations and their value in the selection of nutritional foods.

8.              Know the psychological, cultural, and physiological influences on food selection and dietary patterns.

9.              Demonstrate an awareness of national nutrition policy issues.

 

OUTCOME COMPETENCIES:

At the conclusion of this course each student will:

1.              Develop a dietary history and analyze his/her diet using the ESHA Online Diet Analysis.

2.              Analyze nutrition information/articles/websites for validity.

3.              Demonstrate a knowledge of where nutrients are found in food and what quantities are needed for optimum health at various stages of life.

4.              Recognize a relationship of specific nutrients with disease and disorders.

5.              Identify nutrition fads and misinformation.

6.              Recognize the effects of cultural and environmental factors related to food choices and nutrition habits.

 

INSTRUCTIONAL TECHNIQUES/STRATEGIES:

Lecture, Videos, Nutrition Interactive CD-ROM, Diet Analysis, Chapter Assignments, Internet/Web Pages, Reading Assignments, Study Guide, Guest Speakers

 

METHODS OF EVALUATION:

 Chapter Assignments (Internet/Web & other as assigned by the instructor),  Diet Analysis, Chapter Exams, Mid-Term Exam, Final Exam.

 

COURSE RULES/POLICIES:

1.              Students are expected to attend all class meetings and to complete all assignments.  It is the studentÕs responsibility to acquire and submit all assignments on time. The syllabus and assignments are posted on the instructorÕs website.

2.               NO LATE ASSIGNMENTS WILL BE ACCEPTED!

3.              Please turn off cell phones before entering class.  They are extremely disruptive!

4.              I DO NOT LIKE MAKE-UP EXAMS! Please be present for all exams.  Make up dates will be announced by the instructor.

5.              Out of order comments and talking will not be allowed.  Please treat each of your classmates with respect.

6.              Please call or email if you must miss class.  Contact information is listed at the top of the syllabus.

 

COURSE REQUIREMENTS:

1.              Chapter Assignments:  Due dates are posted on the assignment chart.  Each assignment is worth 50 points.

2.              Reading Assignments:  Each student is expected to read the material assigned and to review the end of the chapter questions and study guide.  I do not always follow the text Òword for wordÓ, but you are responsible for the material.

3.              EXAMS:  5 chapter exams will be completed.  Each exam will consist of 50 multiple choice questions and is valued at 100 points. 

4.              Diet Analysis:  Each student will analyze three (3) days of his/her diet using the ESHA Online Diet Analysis 7.0.  Special instructions will be given by the instructor.  The Diet Analysis is valued at 150 points..

5.              Final Exam:  The final will be comprehensive and is valued at 100 points.

 

 

GRADES WILL BE BASED ON THE FOLLOWING POINT SYSTEM:

 

7 Assignments @ 50 points                          350 points

5 Chapter Exams @ 100 points                   500 points

Diet Analysis @ 150 points                          150 points

Final Exam @ 100 points                             100 points

 

Total Points                                                   1100

 

 

A         1023 - 1100

B         935 - 1022

C         825 - 934

D         715 - 824

F          714 - below

 

GRADING SCALE:

A         93 – 100

B         85 – 92

C         75 – 84

D         65 – 74

F          64 and below

 

*Please feel free to come by my office, email, or give me a call if you have questions or need assistance!