

In this course, the student will study basic nutritional information, how that information can be applied to meet the needs of individuals, and how culture, life-stage and disease processes impact nutritional status. The student will learn about clinical nutritional therapy and how it is used to maintain or improve an individual's health. Most importantly, with the ever-growing body of information available to us today in the media, in print and on the Internet, the student will learn how to evaluate and interpret this information based on its scientific merit. It is imperative that the student reads this course overview very carefully in order to learn exactly what is expected in this course.
Online vs. Traditionally Delivered Courses
Online courses offer students several advantages over traditional face-to-face delivered courses, including:
· No on-campus attendance required
· No time, auto expenses or risks associated with travel to & from campus
· Flexible, individualized study schedules for students with work, school or personal time commitments.
Courses delivered online may also provide students with challenges not faced in traditional courses, such as:
· Students must have access to a reliable computer
· Students must possess basic word-processing, web communication and windows navigating skills
· Students must be organized and self-disciplined to complete work by deadlines
· Course materials may be more expensive.
Summer Coursework
Summer courses are designed to cover the same content as a regular 16 week semester in an abbreviated 11 week time frame. Students should be prepared for a rigorous, fast- paced course. It is imperative that student keep on schedule with the assignments.
Organization
Content: Material will be presented through assigned readings in the textbook, related articles, and a PowerPoint presentation.
Participation: Students will participate in web discussions to further explore the content being studied. These discussions are asynchronous, meaning there is no specified log-on time. Rather, there will be a designated time frame to post comments and responses on the class "Discussion Board". Student participation in web discussions will be graded.
Assignments: Detailed instructions for the assignments can be found in the "Assignment" section in Blackboard. Students will complete an Introduction Assignment, a Diet Analysis software program and Mini-Projects. These assignments will also help the student process the material being studied. These assignments will be graded. The Mini-Projects and Diet Analysis project are to be composed on a word processor, saved as an "rtf file", and submitted via the Digital Drop Box found in the "Tools" section of Blackboard. The Introduction Assignment and Web Discussions will be completed on the "Discussion Board" in Blackboard. Students must use references to support their ideas in all written work. These references must be properly cited and listed on a Bibliography page.
Testing: Student's understanding of the material presented will be assessed on 10 weekly quizzes and a final exam. These tests will be administered online in Blackboard. Tests will be available online during a specified time frame only. Students must complete the tests during this time. Tests will be open-book, open-notes. There will be a time limit imposed once the student opens a test.
Required Materials
|
What you need |
Where you can get it |
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Textbook Understanding Normal & Clinical Nutrition 7th Edition (2006) by Rolfes, Pinna & Whitney |
IVCC Bookstore Located off main lobby in Building C
Call for hours: 224-0311 Materials can also be purchased online at: |
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Diet Analysis Plus 8.0 access code
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IVCC Bookstore |
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Additionally, students must have access to a reliable, up-to-date computer with internet access and word processing capabilities. Computing facilities may be available (on a limited basis, possibly for a fee) at public libraries, or students can use computers in the IVCC Computer Resource Center located on campus in LRCD (D201). |
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Policies
Academic Integrity: Students are encouraged to collaborate with classmates and share ideas about class topics, but all work turned in for a grade must be the student's original work in their own words. Any cheating on assignments or exams will result in a failing grade for the work and a referral to the Dean's office.
Special Needs: Students who are eligible for academic accommodations due to a physical or cognitive disability must provide documentation to the instructor at the beginning of the course or as soon as the need has been determined.
Late Work: All work is to be turned in by the due date. Late work will only be accepted under extenuating circumstances and only if prior arrangements are made with the instructor. Points may be deducted from late assignments.
Withdrawal: Students wishing to withdraw from the course must do so by the date specified in the college's academic calendar. If it becomes necessary to withdraw from this course, you must contact the instructor prior to the withdrawal deadline date.
Getting Started
Establish use name & password: To log into Blackboard you will need a username and password. The username consists of the first 3 letters of your last name and last 4 digits of your Social Security Number (SSN). Your password is the first three digits of your SSN.
Example:
Jane Doeber SSN: 123-00-4567
Her
username for Blackboard would be: doe4567
Her password for Blackboard would be: 123
Please change your password when you first log on to Blackboard. To change your password:
· Click on Personal Information in the left menu.
· Choose Change Password.
· Follow the instructions on the screen.
Blackboard Course Self-enrollment:
· Log-in to the Blackboard system.
· Click on the Courses tab.
· Click on the Browse Course Catalog link.
· You can either search for your course or scroll down and look for it.
· When you find the class you need to enroll in, click the Enroll button.
· If you successfully enroll you will get a screen telling you so.
Update personal information: Enter your personal information in the "Tools" section in Blackboard. It is important that this information is correct, so I can contact you. If your address, phone number or email address changes during the semester, please let me know immediately and update your personal information again. To access Blackboard, go to http://www.ivcc.edu/hanley , follow the links to ALH 1000 and sign on to Blackboard.
Carefully read through the Course Outline and Course Overview section in Blackboard: The first assignment, introducing yourself to the instructor and classmates, is due on Friday of the first week of class. Instructions for this assignment, as well as a course syllabus and course overview will be found in Blackboard beginning the first day of class. Instructions for all assignments will be found under the "Assignments" section.
Strategies For Success
The personal qualities that will help you to be most successful in this online course are:
· Organization
· Self-motivation
· Enjoyment of reading
· Ability to dedicate sufficient time to this course (12-15 hours per week).
· Comfort communicating in writing
· Not intimidated by computers, email or technology.
Specific computer skills that will be beneficial to online students include:
· Ability to type approximately 30 words per minute.
· Understanding of basic file management, including the ability to create, save, move, copy, and attach word processing documents.
· Knowledge of basic Internet navigation using a standard Web browser
Tip for success in this course:
1. Check the "Announcements" area in Blackboard frequently for updates and reminders.
2. Communicate frequently with the instructor. In a traditional face-to-face course there is usually time to talk with the instructor before and after class and during breaks. In an online course, we do not have the opportunity get to know each other that way, so we must rely on email, phone call or office visits to communicate. I enjoy hearing from you!
3. Read, read, read! Read all assigned chapters, PowerPoint slides & articles.
4. Take notes on readings and PowerPoint presentations.
5. Talk to other students and the instructor about the material.
6. Read the assignment instruction thoroughly. If you do not understand the instructions, please ask questions. Many students lose points for not following instructions!
7. In all written assignments, the student must use references to support their ideas. References must be properly cited.
8. Struggling students should take advantage of the wealth of services available to them at IVCC. Some of these services include:
· Reading, Writing and Study Skills Lab
· Peer Tutoring
· Counseling Center
· Disability Services
· Project Success
9. DO NOT procrastinate. Waiting until the last minute causes students to rush through the assignment. Quality work requires thinking time. Give yourself enough time to thoroughly digest the material you are studying. Computer glitches always seem to happen at the least opportune time, so do not wait until the last minute to complete assignments. You do not want to deal with the frustration of a computer problem as an important deadline approaches!
10. Contact the instructor if you have questions, concerns, conflicts, scheduling problems, study difficulties, test anxiety, learning disabilities or anything else that may interfere with your success in this course. You can contact me via email or phone (or face-to-face during my office hours) to answer your questions or help you. I will try to answer to your calls or emails within 24 hours, excluding weekends and holidays.
Technology Resources
Students have many resources available to help with the technology component of this course.
Blackboard: For help with Blackboard, our electronic classroom environment, go to http://www.ivcc.edu/online-courses and find the Blackboard starter. In order for students to be familiar with online instruction, it is required that students have, at some point in their college career, successfully completed an orientation session offered by the Information Technology Services.
Communication tools or software issues: The technology assistants working at the Help Desk in the Computer Resource Center located in D201 (815-224-0318) at IVCC will assist students with communication tools or software issues.
Computer problems: If you are having trouble with your computer, you will need to contact the manufacturer or store where you bought it.
Internet connections: If you are having trouble with your Internet connection you should contact your Internet Service Provider.
Finding information: The library staff at Jacobs Library is available to assist students in searching their many databases for information needed for assignments.
Remember, as your instructor I am available to help you achieve success in this course. Please do not hesitate to contact me if you have any questions of concerns.
office location: B308 on campus
office phone: 224-0564
office hours: by appointment
e-mail: linda_hanley@ivcc.edu
Course Schedule
|
Unit |
Topics
|
Readings (pages refer to textbook) |
Tests (available Friday, Saturday & Sunday) |
Assignments
|
|
1
|
Overview Misinformation Science in Nutrition Healthy Diet Food in Other Cultures |
pp. 2-70 PowerPoint Web site Articles |
Quiz 1
|
Introduction Assignment
|
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2
|
Carbohydrates Alternatives to Sugar Lipids High Fat Foods Proteins Vegetarian Diets |
pp. 102-213 PowerPoint
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Quiz 2
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Web Discussion 1
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3
|
Water-Soluble Vitamins Vitamin & Mineral Supplements Fat-Soluble Vitamins Antioxidants |
pp. 320-393 PowerPoint |
Quiz 3
|
First Mini-Project
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4
|
Water Major Minerals Osteoporosis Trace Minerals Phytochemicals & Functional Foods |
pp. 394-471 PowerPoint
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Quiz 4
|
Web Discussion 2 l |
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5
|
Digestion, Absorption & Transport Common Digestive Problems Metabolism Alcohol |
pp. 72-100
pp. 210-249 PowerPoint
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Quiz 5
|
Diet Analysis Part 1
|
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6 |
Energy Balance Weight-Loss Diets Weight Management Eating Disorders |
pp. 250-318 PowerPoint
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Quiz 6 6/27-6/29 |
Web Discussion 3 leader by Monday 6/23 responses by Friday 6/27 |
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7
|
Lifecycle Nutrition Fetal Alcohol Syndrome Childhood Obesity & Disease Development Hunger |
pp. 472-578 PowerPoint
|
Quiz 7 7/3-7/7 |
Second Mini-Project due Friday 7/4 |
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8
|
Nutritional Care Immunity Genomics Complementary & Alternative Medicine Inborn Errors of Metabolism Ethical Issues |
pp. 580-691 PowerPoint
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Quiz 8 7/11-7/13 |
Web Discussion 4 leader by Monday 7/7 responses by Friday 7/11 |
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9
|
Metabolic & Respiratory Stress Multiple Organ Failure Cancer & HIV Mental Health |
pp. 692-712
pp. 878-903 PowerPoint |
Quiz 9 7/18-7/20 |
Diet Analysis Part 2 due Friday 7/18
Extra Credit Mini-Projects (optional) due Friday 7/18 |
|
10 |
Upper & Lower GI Disorders Food Allergies Dental Health
|
pp. 714-767 PowerPoint |
Quiz 10 7/25-7/27 |
Web Discussion 5 leader by Monday 7/21 responses by Friday 7/25 |
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11
|
Diabetes Mellitus Metabolic Syndrome Cardiovascular Disease Feeding Disabilities
|
pp. 790-849 PowerPoint |
Quiz 11 8/1-8/3 |
|
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PLEASE NOTE: The final exam is comprehensive over all the material covered and also includes questions on Food Safety which is the topic of the Web Discussions!! |
Final Exam 8/4-8/5 |
Course Evaluation Survey Available 8/4-8/5 |
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|
Week |
Dates |
Topics
|
Readings (pages refer to textbook) |
Tests (available Friday, Saturday & Sunday) |
Assignments
|
|
1
|
5/20- 5/26 |
Overview Misinformation Science in Nutrition Healthy Diet Food in Other Cultures |
pp. 2-70 PowerPoint Web site Articles |
Quiz 1 5/25-27 |
Introduction Assignment due Friday 5/25 |
|
2
|
5/27- 6/2 |
Carbohydrates Alternatives to Sugar Lipids High Fat Foods Proteins Vegetarian Diets |
pp. 102-213 PowerPoint
|
Quiz 2 6/1-3 |
Web Discussion 1 leader by Monday 5/28 responses by Friday 6/1 |
|
3
|
6/3- 6/9 |
Water-Soluble Vitamins Vitamin & Mineral Supplements Fat-Soluble Vitamins Antioxidants |
pp. 320-393 PowerPoint |
Quiz 3 6/8-10 |
First Mini-Project due Friday 6/8 |
|
4
|
6/10- 6/16 |
Water Major Minerals Osteoporosis Trace Minerals Phytochemicals & Functional Foods |
pp. 394-471 PowerPoint
|
Quiz 4 6/15-17 |
Web Discussion 2 leader by Monday 6/11 responses by Friday 6/15 |
|
5
|
6/7- 6/23 |
Digestion, Absorption & Transport Common Digestive Problems Metabolism Alcohol |
pp. 72-100
pp. 210-249 PowerPoint
|
Quiz 5 6/22-24 |
Diet Analysis Part 1 due Friday 6/22 |
|
6 |
6/24- 6/30 |
Energy Balance Weight-Loss Diets Weight Management Eating Disorders |
pp. 250-318 PowerPoint
|
Quiz 6 6/29-7/1 |
Web Discussion 3 leader by Monday 6/25 responses by Friday 6/29 |
|
7
|
7/1- 7/7 |
Lifecycle Nutrition Fetal Alcohol Syndrome Childhood Obesity & Disease Development Hunger |
pp. 472-578 PowerPoint
|
Quiz 7 7/6-9 |
Second Mini-Project due Friday 7/6 |
|
8
|
7/8- 7/14 |
Nutritional Care Immunity Genomics Complementary & Alternative Medicine Inborn Errors of Metabolism Ethical Issues |
pp. 580-691 PowerPoint
|
Quiz 8 7/13-15 |
Web Discussion 4 leader by Monday 7/9 responses by Friday 7/13 |
|
9
|
7/15- 7/21 |
Stress Multiple Organ Failure Respiratory Disease Dental Health GI Disorders Food Allergies |
pp. 692-767 PowerPoint
|
Quiz 9 720-22 |
Diet Analysis Part 2 due Friday 7/20
Extra Credit Mini-Projects (optional) due Friday 7/20 |
|
10
|
7/22- 7/28 |
Diabetes Mellitus Metabolic Syndrome Cardiovascular Disease Feeding Disabilities Cancer & HIV Mental Health |
pp. 790-849
pp. 878-903 PowerPoint |
Quiz 10 7/27-29 |
Web Discussion 5 leader by Monday 7/23 responses by Friday 7/27 |
|
11 |
7/29- 8/4 |
PLEASE NOTE: The final exam is comprehensive over all the material covered and also includes questions on Food Safety which is the topic of the Web Discussions!! |
Final Exam 7/31-8/2 |
Course Evaluation Survey Available 7/31-8/2 |
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Evaluation
Assignments will be evaluated using rubrics that are provided with the instructions for the assignment. In order to earn the most points for their work, students should review these criteria before completing the assignment.
Assignment Point Values
|
Assignment |
# |
Possible Points (each) |
Possible Points (total) |
|
Introduction Assignment |
|