Biol 1322 Nutrition
August 31-December 16
https://ecourses.tvcc.edu/webct/entryPageIns.dowebct
Name: Ella Faye Carlile
E-mail: ecarlile@tvcc.edu
Phone: 903-675-6356
Office: (LRC 229)
Athens Campus
Login Instructions | Textbooks |= Calendar & Assignments
Virtual Office Hours:
I will have virtual office hours in Chat Room 1 from 11:00 - 12:00 Tuesd= ay and Thursday mornings. My campus office hours will be posted in Module 1-Welcome. There will also be an FAQ Discussion. Answers to frequently asked questions will be posted, so please check the discussion board when you have questions, and contact me if you don't find an answer. I want to be present= in the class, and I want you to be present, so I will be looking at the discus= sion postings frequently, and students should read the discussions frequently. I will have a discussion for peer editing for students to post drafts of paragraphs and essays for other students to help edit. I will participate in some of the editing also. Peer editing is a good learning tool, so please participate and help each other. As always, be courteous and professional. Contact Karen McGrew (903-675-6324) in the Distance Learning Office for help with Blackboard. Contact the TVCC Help Desk (903-670-2621) for technical he= lp.
BIOL 1322 Syllabus / Internet Only
Course Objectives:
Discuss the basic principles of nutrition and factors influencing diet a= nd food choices.
List and describe the essential nutrients, their food sources, and funct= ions in the body.
Explain the relationship between energy balance and we= ight management.
Summarize key aspects of digestion, carbohydrate, fat,= and protein function.
Identify the functions of vitamins and minerals.
Discuss selected research studies and controversial is= sues in nutrition and health.
Develop nutritional plans to improve the health of spe= cial populations throughout the life cycle.
Implement a personal dietary assessment and apply nutrition principles to make dietary modifications.
· = Students will discuss the basic principles of nutrition and factors influencing diet and food choices.
- Students will recognize t=
he
essential nutrients, their food sources, and functions in the body
· = Students will explain the relationship betwe= en energy balance and weight management.
· = Students will demonstrate knowledge of digestion, carbohydrate, fat, and protein function.
· = Students will identify the functions of vita= mins and minerals.
· = Students will discuss selected research stud= ies and controversial issues concerning health of special populations and life cycles.
· = Students will produce a nutritional plan to improve personal health.
Learning Modules:
- Welcome
- Orientation
- Chapter 1 - An Overview of Nutrition
- Chapter 2 - Planning a Healthy Diet
- Chapter 3 - Digestion, Absorption, & Transport<= o:p>
- Chapter 4 - Carbohydrates: Sugars, Starches, & Fiber=
s
- Chapter 5 - The Lipids: Triglycerides, Phospholipids,=
and
Sterols
- Chapter 6 - Protein: Amino Acids
- Mid-term Exam
- Chapter 8 - Energy Balance and Body Composition
- Chapter 9 - Weight Management: Overweight and Underweight
- Chapter 10 - The Water-Soluble Vitamins: B vitamins and Vitamin C
- Chapter 11 - The Fat-Solu= ble Vitamins: A, D, E, and K=
- Chapter 12 - Water and the Major Minerals
- Chapter 13 - The Trace Minerals
- Final Exam
Course Description: =
Biology 1322 is a study of the fundamental principles of human nutrition applied to the health of the individual and the family. Topics covered in the course inclu= de the chemical, physical, and sensory properties of food. Nutritional quality, food use, and= diet applications are stressed.
This class is an internet – online only class, but students will h= ave to come to the testing center or one of the TVCC Learning Resource Centers = for the essay tests. All assignments, homework, quizzes, and e-mail will be submitted through Blackboard. The course will not be available until the fi= rst class day. All students must have access to the internet and be competent in using a computer. TVCC provides open computer labs for student use. Check w= ith the Learning Resource Center on a campus near you for computer availability. You must take the essay tests at a proctored test site.
Student Responsibility:
The Biology 1322 online course is designed for the mature, self-discipli= ned student. Students should be competent in time management and basic study sk= ills before enrolling in this course. It is the student's responsibility to keep= up with the due dates. Print a copy of the Calendar and the Assignments Checkl= ist to use as a guide to pace the homework and tests. Each quiz/test will be op= en at least two weeks before the closing date. Chapter quizzes are open book a= nd may be taken at home. The mid= -term and final exams are proctored. You must schedule a test at the testing cent= er or one of the TVCC Learning Resource Centers. VCT students will test at the host college.
- CourseTitle: Nutrition and Diet
Therapy
- Course number: BIOL 1322
- Course description=
: This course guides=
the
student in a study of basic nutrition and meal planning, digestion,
carbohydrates, lipids, protein, fitness, weight management, vitamins, =
and
minerals. Life Cycle nut=
rition
and Diet and Health will be addressed through homework assignments.
- Textbook Informati=
on:
- Required reading:=
Understanding Nutrition, Eleanor Noss Whitney and Sharon Rady Rol=
fes,
Wadsworth Publishing Company, 11th edition, ISBN: 0-495-116696=
- Required reading:=
Diet Analysis Plus Software (version 9.0), Esha Research, Wadsworth
Publishing Company,
ISBN:
978-0-495-38765-7
YOU
MUST PURCHASE THE SOFTWARE SEPARATELY. IT IS NOT THE CD THAT COMES =
WITH
THE TEXTBOOK.
TVCC Bookstore: Phone #: 903-675-6223
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Assessment:
The majority of the grade is based on chapter quizzes, a diet analysis p= roject, a mid-term exam, and a final exam. Other assessment will be determined by discussions, literature critiques, summaries, special diets, and other work as assigned.
Test Dates/Assignment Due Dates:
Test dates and assignment due dates are located on the calendar. The instructor reserves the right to change the test and assignment due dates. = Late work is not accepted. There is one optional makeup essay test at the end of= the semester.
Testing Information:
Tests must be proctored. Proctors will have a password that will allow y= ou to begin testing.
You cannot directly sign in to the exam. Click the title of the exam. The proctor password must be entered before you can begin the exam. After the password has been entered by the proctor, click "begin exam."
- TVCC students may test at Athens ( Testing Center or
LRC), Kaufman ( Health Science Center ), Palestine (LRC), or Terrell
(LRC). Students must contact each facility for available testing times=
and
hours of operation.
- VCT students must test at their testing centers.
Proctor passwords will be sent to the listed testing contact.
The mid-term and a final exam are proctored. The test due date (last day= the test is open) will be posted on the Blackboard calendar, but the test will = be open at least two weeks prior to the due date.
The exams are online, proctored, timed, and may be accessed only one tim= e. If you open a test, the computer will not let you back in the test a second time, so you must arrange a time to take the tests when you will not be disturbed. If there is a problem with the computer, the test proctor must contact the instructor to verify the problem. There is one optional make-up exam.
Students are expected to take exams as scheduled. Exams will automatical= ly close the last day the test is open. Check with the test proctor to arrange= a suitable time. Make transportation arrangements ahead of time.
GRADING SCALE: 1000 points
- A =3D 900 points
- B =3D 800 points
- C =3D 700 points
- D =3D 600 points
- F =3D 599 or fewer points
Summary of Course Points:
- 12 Chapter Quizzes (25 points each) =3D 300 points<= o:p>
- Mid-Term Exam =3D 200 points
- Final Exam =3D 200 points
- Nutrition Project =3D 100 points (Need Diet Analysis
Software)
- 3 Special Diets (25 points each) =3D 75 points (Nee=
d Diet
Analysis Software)
- 5 Literature Critiques (25 points each) =3D 125 poi=
nts
- Orientation Extra Credit Points
Drop Policy:
It is the student's responsibility to withdraw from this class. The instructor does not drop students. To initiate a student withdrawal, you mu= st call or go to the Counselor's office and complete the official paperwork. If you do not officially drop, you will be given a grade in the course, usuall= y an F. Students must check the Blackboard calendar for the drop date. Virtual College of Texas students must check the drop policies and drop date at the host institution. The drop date for the Fall 2009 semester is November 20. =
Academic Cheating or Plagiarism:
Academic cheating or plagiarism is strictly prohibited. Disciplinary act= ion may be taken. Students will receive a zero in cases of academic cheating or plagiarism. Submitting work that is not your own may result in an F" in the course. Plagiarism is putting sentences, paragraphs, or an entire paper borrowed from a friend or the internet in an assignment with your name on i= t.
Ethics:
The Biol 1322 class is a public place. Student involvement, class participation, and group work are all very important. Assignments are for educational purposes only, and discussions are not to be used to air your personal opinion about the course, the assignment, the teacher, or other students. Students must be polite, courteous, and considerate to the instru= ctor and the other students. Rudeness will not be tolerated. Inappropriate behav= ior can result in a reduced grade or denied access to the assignments. Take the time to check the tone of your letters or discussion postings before you su= bmit them.
Limitations to the Number of Withdrawals from Courses <= /p>
A new THECB Rule has been established to address a new law enacted by the legislature regarding the number of withdrawals (“W's”) that a student may have during their academic career (THECB Rules: Chapter 4, Subchapter A, 4.10). The law states that any student whose first semes= ter in college is Fall 2007 or later may not have more than six unexcused withdrawals (W's) during their academic career. This applies to a student's academic record from all higher education institutions attended. If a student has six unexcused withdrawals, they will no lon= ger be allowed to withdraw from a course without receiving a grade in the course (which will be an “F”). To determine if a withdrawal is excused, a student must initiate a withdrawal request through the guidance services office or, in special circumstances, through the faculty member. It is the student's responsibility to officially withdraw from= a course and to verify that the withdrawal has been posted to their transcript.
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