Nutrition (BIOL 441)

Nutrition (BIOL 441)
Online

Instructor:   Ryan Harrison, MA
E-mail:         RHarrison2@ulv.edu
Phone:         909-455-7946

Text

Description

This course will explore the basics of nutrition including: nutritional needs, diet and exercise, the basics of supplementation, and the ideal balance of reliable nutrition information and practical consumer-oriented knowledge.

Goals

1. Define the science of nutrition.

2. Discuss the importance of nutritional adequacy and balance for optimal health.

3. Identify dietary sources of major nutrients.

4. Discuss the functions of major nutrients including expression of deficiency and excess.

5. Learn the basics of nutritional supplementation, forms of supplements and how to judge the quality of nutritional supplements.

6. Discuss vegetarianism in the context of nutrition, health, and disease prevention.

7. Interpret nutritional knowledge into language appropriate for lay public.

8. Learn how to create a well-balanced diet and explore fitness as a companion to a healthful diet.

9. Learn how to identify various eating disorders.

Requirements/Assignments

1. Weekly online participation/response to selected readings.

2. Assignments/exercises pertaining to assigned reading.

3. One book report on book of student's choice (with instructor approval).

4. Create a day’s menu indicative of student’s understanding of a well-balanced diet.

5. One reflection paper on a related topic of student’s choice (with instructor approval).

6. Online final examination to be completed before the last day of class during week 10.

Evaluation/Grading

Standard grading principles apply:

1. Each item/activity/assignment will be worth a certain amount of points.

2. There is no grading curve; letter grades are given based on the scale presented below.

3. All papers and exams must be completed and turned in by the date specified during class lecture and discussion.

4. Grades and final grade will be determined as a percentage of the total points you earn from the total points possible in this course.

5. Grammar, spelling, punctuation, reasoning, logic, and citation will all be taken into account in grading the examinations, papers, and online discussions.

6. The various requirements of the course will be weighted as follows:

Assignment/Examination Values

10 Weeks Reading, Discussion, & Participation (100 points)

Build a Menu (50 points)

Reflection Paper (100 points)

Book Report (50 points)

Final Examination (100 points)

TOTAL POINTS POSSIBLE = 400 points

Extra Credit for Online Course Evaluation = 10 points

Grading Scale

95 – 100% = A

90 – 94% = A-

87 – 89% = B+

83 – 86% = B

80 – 82% = B-

77 – 79% = C+

73 – 76% = C

70 – 72% = C-

60 – 69% = D

0 – 50% = F

Course Schedule

Week 1: What is Nutrition? What is Health?
Lecture 1; Optimum Nutrition, Chapters 1 - 6

Week 2: The Energy-Yielding Nutrients & Alcohol
Lecture 2; Optimum Nutrition, Chapters 7 - 9

Week 3: How the Body Uses Food
Lecture 3; Optimum Nutrition, Chapters 21-27

Week 4: Vitamins & Minerals
Lecture 4; Optimum Nutrition, Chapters 12 - 15, 49

Week 5: The Importance of Water
Lecture 5; Optimum Nutrition, Chapter 18
Book Report Due

Week 6: Sugar, Sweeteners, & Stimulants
Lecture 6; Optimum Nutrition, Chapters 10 - 11

Week 7: Exercise, Nutrition, and Eating Disorders
Lecture 7; Optimum Nutrition, Chapters 30, 36 – 38
Reflection Paper Due

Week 8: Your Optimum Diet & Nutritional Supplements
Lecture 8; Optimum Nutrition, Chapters 43 - 48

Week 9: What You Don't Know Can Hurt You
Lecture 9; Optimum Nutrition, Chapters 32 - 35, 39 – 42
Build a Menu Due

Week 10: Wrap Up & Final Examination

Examinations

There will be only 1 final examination. All questions will be taken from the text and online lectures. Because this is an online course and a week’s assignments may be done at any time during the week, there are no opportunities for make-up tests. Students are encouraged to maintain good study habits and time management skills.

Build a Menu

This assignment can be worked on throughout the course of the class and turned in during week 9. Building a menu (3 meals, 2 snacks) will demonstrate the student’s working knowledge of nutrition. The student will create a day’s menu, choosing foods that meet his or her own nutritional needs. Students are encouraged to ask for assistance, guidance, and advice in completing this assignment.

Reflection Paper

One reflection paper is due by the end of 7. This paper is to be 5 pages in length and e-mailed directly to the Instructor. Paper topics are chosen by the student but must be related to the study of nutrition and approved by the instructor (by week 5). The purpose of this paper is to give students an opportunity to reflect, form and share opinions, and demonstrate the ability to think critically about the chosen topic. Papers are to be typed double-spaced, with 1-inch margins in Times New Roman font, size 12. Deviation from this instruction will result in a lower grade.

Book Report

One book report is due by the end of week 5. This report is to be 3 pages in length and e-mailed directly to the Instructor. Books are chosen by the student but must be related to the study of nutrition and approved by the instructor (by week 3). The purpose of this book report is to give students an opportunity to explore the world of nutrition, to reflect, form and share opinions, and demonstrate the ability to process information from a source/reference. Papers are to be typed double-spaced, with 1-inch margins in Times New Roman font, size 12. Deviation from this instruction will result in a lower grade.

Academic Integrity

Plagiarism is the practice of quoting another's words without giving that person proper credit. In writing, an occasional quotation is acceptable, but the writer should keep quotations to a minimum, and always when quoting, one should give credit where credit is due. Academic dishonesty of any kind is sometimes illegal and always unethical. A student who practices dishonesty of any kind will receive no credit for that portion of the coursework until it is reworked to correct the problem and re-submitted.

Course Questions

Contact Ryan Harrison at (909)455-7946 or RHarrison2@ulv.edu.