Health Professions Division Nutrition FN 225

Noy Rathakette, Ph.D.

 

SYLLABUS: COURSE INFORMATION SHEET

Nutrition FN 225, CRN 20412 & 21795, Fall 2011

As of Monday morning of week 1 of the term (or maybe the weekend before), registered students can log in online to this course by going to http://classes.lanecc.edu.  Once there, you will be asked for your "L" number as well as your password (perhaps just the first 6 characters of your expresslane password).  Next you should see the title of this course as well as any other courses you're taking with a Moodle component.  Click on the title of this course to get to the online class.

INSTRUCTOR:  Noy Rathakette, Ph.D.

COURSE: Nutrition (online) FN 225

COURSE CREDITS: 4 credits

CLASS MAIL AND EMAIL: The best way to reach me is to use the mail system in our Moodle class.  You will get the quickest response messaging me in Moodle.  If for some reason you can not access moodle you can e-mail me using my lane account which is rathaketten@lanecc.edu.  E-mailing me is best for personal questions.  If you have general questions regarding the class, please post those questions in the dinner conversations. 

OFFICE HOURS:  Tuesday 11:00-1.00 (Building 4, Room 227)

PHONE:  Please contact me via Moodle.

MOODLE URL: http://classes.lanecc.edu

STUDENT HELP DESK (SHeD) for getting help if needed: 541-463-3333 http://www.lanecc.edu/icl/shed.htm

REQUIRED MATERIALS: 

• Text- Nutrition Concepts & Controversies, Frances Sizer and Ellie Whitney.  Either of these editions will work:
  the 10th edition 2006 ISBN 0495220116 OR 
  the 11th edition 2008 ISBN 0495390658
  The bookstore only sells the 11th edition of the textbook.

          None of the text supplementary materials are required.

COURSE DESCRIPTION:  Nutrition is a study of how the body takes in and uses the nutrients from food. Food sources, functions, and requirements of the following are discussed: carbohydrates, proteins, fats, vitamins, minerals and water. In addition, digestion, absorption and metabolism of all nutrients are covered. Skills are developed for improving personal eating habits and for evaluating nutrition information in the mass media.

COURSE OBJECTIVES: Upon successful completion of this course, students will be able to:

1. Understand the symbiosis of life & make eating decisions to sustain health for ourselves and our earth's resources. This requires knowing what:
   • nutrients are in the foods we eat
   • purpose a nutrient serves a plant or animal we eat
   • a human body needs to do to that nutrient before it gets into our bloodstream
   • our body does with that nutrient
2. Evaluate a food's nutrient content by reading its food label.
3. Discuss current international, national and local issues surrounding food access, nutritional excesses and nutritional deficiencies and offer possible solutions.
4. Begin to apply scientific reasoning to evaluate the validity of nutrition information in media.
5. Evaluate dietary intakes using the Recommended Dietary Allowances, the Food Guide Pyramid, the Dietary Goals and the Dietary Guidelines and understand the limitations of their use.
6. Demonstrate that recommended nutrient intake levels can be obtained under varying levels of caloric intake and under varying economic, cultural and lifestyle conditions.
7. Recognize that nutrition is only one factor-- along with exercise, freedom from excessive stress, and rest-- in staying healthy.
8. Consider several sides of a nutrition issue, like vegetarianism or world hunger.
9. See connections between this class and others you might be taking or have taken.

COURSE DESIGN, EVALUATION AND GRADING

I have worked very hard to write clear instructions and past students have helped with them. The most serious problem we continue to have with instructions is that THEY HAVE TO BE READ AND USED and we human beings just aren't inclined to do that. Many of us prefer:

• someone to tell us (or better yet show us) or
• to muddle through and figure it out on our own or
• to just guess.

In an online class, just telling or showing you is not possible, unless you want to frequently come see the instructor. And you can choose to "just muddle through", but if you decide to do that, you may end up with lots of frustration and with a poor grade in the class. You can also end up with a poor grade if you decide to just guess. So I'd suggest that if you'd like to efficiently get the most out of this class and earn a good grade, you pay close attention to the instructions in each Unit.  You'll be able to interact with me, your classmates and the course material with a minimum of frustration and a maximum of success if you do that.

Each week you should expect to spend approximately 4 hours online and approximately 8 hours doing homework, for a total of about 12 hours each week.

• the Instructional Computing Lab on the 30th Ave. campus (In the library).  The following is a link to information about Lane's Instructional Computing Labs and access to our wireless network:  http://www.lanecc.edu/icl/
  
• the Downtown Center (Rm. 232) http://www.lanecc.edu/mpr/locations/dc.htm
• at Lane's centers at Cottage Grove http://www.lanecc.edu/mpr/locations/cg.htm
• and Florence http://www.lanecc.edu/mpr/locations/flo.htm

CLASS FORMAT:

1. Each week, there will be two online lectures.  These lectures are a combination of text, images and video clips.  You will find these easiest to view if you have:
   access to a fast Internet connection and 
   the multimedia player Quick Time on your computer.  You can download it for free for Macs at: http://www.apple.com/quicktime/download/
   and for PCs at: http://www.quick-time-download.com\
   To check your computer's setup, click here to try a little sample QuickTime movie.
   The videos are best viewed using firefox if you have a  mac and internet explorer for PCs.
   
   Watch and read all online lectures while filling out your Lecture Outline (which you can print off of moodle) in front of you.  The lectures are not meant to be printed, ONLY the lecture outlines.
   
2. Each week, there will also be online activities to submit.  These activities may include study questions, review quizzes, handouts, or exams.
   
   
3. Each week,  there will also be a FORUM or discussion.  These discussions are meant to provide a way for you to interact with other students in the class, to both discuss weekly topics, work on handouts together, and get questions answered.  

   One of the purposes of the FORUMS is to get your questions answered or to help answer someone else's question.  I want you to use the FORUMS instead of e-mail to ask questions you have regarding the content of the class.  For example if you needed some clarification on filling out the lecture outline or help on a study question.  If it is a personal question, for example regarding your grade, you can send me a message through e-mail.

   In the course evaluation one students said, "The forums have been very useful, and I particularly have enjoyed trying to answer questions. Trying to teach someone else has always cemented information in my mind, so the forums have been a great learning tool."

   Also, each week there will be discussion initiated by the students.  Each student will be required to START a discussion within one week of the course.  

   In the study questions for the week, I will ask if you participated in these forums, and you will get points.  Participation includes either posting a question or responding to a question.  If you do not participate, you will not get points.

CALENDAR:  Refer often to the Calendar (above week 1 in moodle) as I will usually not remind you of due dates.

LECTURE OUTLINES:  You will print the Lecture Outlines from moodle.  I would suggest putting these in a 3-ring binder, as well as any other materials you print, to create a "packet."  This way you have all your resources in one place where you can easily assess them to study for exams.  You will fill in these Lecture Outlines while viewing the online lectures (which you should NOT print).   

STUDY QUESTIONS:  One of the assignments each week is a set of Study Questions.  These are designed to help you earn a good grade on the exams.  You will print the questions for each set of Study Questions from moodle.  ( I would suggest also putting these in a 3-ring binder).  Prepare the answers ahead of time as you will only have a limited time to submit your answers. If answers are prepared ahead of time it should only take about 10-20 minutes online to submit them. These can be submitted for a specified period of time before each one is DUE which is SUNDAY just before midnight (11:55 pm)

My expectation is for you to prepare for and answer the Study Questions and Exams individually, although you can ask me or your classmates questions if you're having difficulty with a particular question. Students who cheat face penalties determined by Division and College policies. It will be considered cheating if you:

• copy answers from someone
• allow another person to submit the Study Questions or Exams for you
• submit Study Questions or Exams for someone else
• submit Study Questions or Exams with a partner
• allow another student to copy your answers
• If working on assignments with fellow classmates, I expect that you will not have the same exact wording on assignments.  If assignments have the same exact wording, both assignments will receive a zero.

EXAMS:   There are four exams.  These are multiple choice questions that are based on Lecture Outlines, Study Questions, Handouts, and Forums.  They are due on Thursdays (11:55pm)

You will NOT be asked questions about material in the text that was NOT covered in the Lecture Outlines or the Study Questions.

As mentioned earlier, it's recommended that you read all FORUM postings each week as you may see EXAM questions based on FORUM discussion, similar to how a campus class has EXAM questions based on what happens in class.

You will take the exams on the computer, just like submitting study questions.  You do not have to go to the testing center to take your exams if taken on time.

Policy about returning exams:  To prevent exams from being in circulation (which would decrease their reliability as an assessment tool), you're not able to see graded exams online.  Students in campus sections are also not allowed to keep their exams.  Those of you in this area are welcome to come see me during my office hours  and you can see your exam then.  

Exams are due on THURSDAYS (exept Exam4) (Study Questions and Review Quizzes are due on SUNDAYS (except SQ10 or wk 10).  Late Exams will receive a  deduction of points and will have to be taken in the testing center at LCC.  In the testing center they only allow a 3x5 notecard so you will not be able to use all your notes when taking an exam late in the testing center.

 COURSE OVERVIEW:

WEEK 1: Chapter 1: Food Choices and  Human Health
WEEK 2: Chapter 2: Nutrition Tools- Standards and Guideline and Chapter 3: The Remarkable Body
WEEK 3: Chapter 4: The Carbohydrates- part 1
WEEK 4: Chapter 4: The Carbohydrates- part 2
WEEK 5: Chapter 5: The Lipids
WEEK 6: Chapter 6: The Proteins and Amino Acids
WEEK 7: Chapter 7: the Vitamins
WEEK 8: Chapter 8: Water and Minerals
WEEK 9: Chapter 9: Energy Balance and Healthy Body Weight
WEEK 10: Chapter 10: Nutrients, Physical Activity, and the Body's Responses
WEEK 11: Final's Week

STUDY QUESTIONS, QUIZZES & EXAMS Quizzes Orientation Quiz: 5 points Review Quiz Exam 1: 1 point (extra credit) Review Quiz Exam 2: 1 point (extra credit) Review Quiz Exam 3: 1 point (extra credit) Review Quiz Exam 4: 1 point (extra credit) Exams  Exams due on THURSDAYS just before midnight Exam 1: 50 points Exam 2: 50 points Exam 3: 50 points Exam 4 (Final): 50 points

Study Questions: always due on SUNDAY just before midnight SQ Ch 1 Study Questions: 10 points Ch 2 and 3 Study Questions: 10 points Ch 4 pt 1 Study Questions: 10 points Ch 4 pt 2 Study Questions: 10 points Ch 5 Study Questions: 10 points Ch 6 Study Questions: 10 points Ch 7 Study Questions: 10 points Ch 8 Study Questions: 10 points Ch 9 Study Questions: 10 points Ch 10 Study Questions: 10 points Lowest set of study questions dropped. Class Evaluation: 2 points Initiating a Forum Discussion Question- 2 points TOTAL POINTS: 299

GRADES:  These are based on a percentage of points earned and the following scale is used:

A = 90 -100% of Total Points (A+ = 98% to100% and A- = 90% & 91%)
B = 80 - 89% (B+ = 88% & 89% and B- = 80% & 81%)
C = 70 - 79%(C+ = 78% & 79% and C- = 70% & 71%)
D = 60-69%
F = below 60%
I = Incomplete: When a student has satisfactorily completed 75 percent or more of the course work but is unable to finish the remaining required scheduled work due to circumstances beyond the student's control.
NC = No Credit: When a student has not participated enough in the class to earn a grade.  It will not be used to replace an "F".

SUGGESTIONS FOR SUCCESS IN THIS CLASS:

1. TIME:  Plan your time so you can spend at least 8 hours a week on homework (in addition to the time spent viewing the lectures online).  Since this class is required for our nursing program accreditation, the content and assessment is very similar to when it is taught as a campus class.  The online lectures are designed to substitute for the 4-hour classroom experience of a campus class.
2. DUE DATES:  Refer often to the Calendar. I won't always remind you of due dates.
3. UNDERSTANDING:  If you work at understanding the material, it will it sink in and be there when you try to recall it for exams. And only if you understand it will you know what to do with your knowledge out in the real world of food choices.
4. FORUMS:  As mentioned earlier, it's recommended that you read all forum postings each week as you may see exam questions based on forum discussion, similar to how a campus class has exam questions based on what happens in class.  When these forums are lively, class averages on exams are higher.  Forums also help us learn more about one another and build community.
5. COMMUNICATION:  You can work with your fellow students on assignments, but copying answers is cheating and will result in both persons earning a zero on that assignment or exam.
6. HONESTY:  Please be open-minded and respectful of the different opinions expressed in class.

One of my past students said in their evaluation, "it's a lot of work but the information is right in front of you. You just have to specifically set aside time to do it and plan on it or you will never get it done."

ACCESSIBILITY:  If you need support or assistance because of a disability, you may be eligible for academic accommodations through Disability Services.  For more information, contact Disability Services at (541) 463-5150 (voice) or 463-3079 (TTY), or stop by Building 1, Room 218.