;;o;;;;;;o;;;;;;o;;;;;;;o;;;;;;o;;;;;;o;;;;;;;o;;;;;;o;;;;;;o;;;;;;;o;;;;;;o;;;;;;o;;;;;Nutrition 1 Spring 2014 Syllabus Course Prefix: DIT 121, Section DL01
DIT 121, Section DLO8
Credit Hours: 3
For this course you should be comfortable using a computer and the internet. You should also have regular and reliable internet access. This course includes 2 proctored exams that must be taken at a campus testing center.
Virginia Martin, RD
E-mail: [email protected]
Only email me from your VCCS account—emails will generally be returned within 72 hours.
Office hours: Mondays 6:30-8:30 pm (online via email). If the instructor must reschedule office hours, an announcement will be posted on Blackboard. Required Reading and Materials
Sizer and Whitney’s “Nutrition Concepts and Controversies, 13th edition. ISBN: 9781133603184 Blackboard
Students will be required to use Blackboard during this class. Announcements, assignments, case studies, and discussions will be posted weekly. Students will be required to access their student (VCCS) email accounts. To access blackboard visit http://learn.vccs.edu The minimum tech requirements to complete this course are as follows: You should have reliable access to a PC with either a Netscape browser or a Microsoft Internet Explorer browser (Other browsers will work, however the Java applets may hang or not load). Users should be able to navigate Word, Excel, and PowerPoint documents, as well as the internet. Please submit all documents in Microsoft Word, Rich Text Format, Excel, or PDF. Do not submit assignments in WordPad or Microsoft Works without first converting them to Rich Text Format. Do not submit zipped files. If you encounter personal computer problems during the semester, you may use any of the JSRCC computer labs or find other reliable computer access. Work submitted late due to personal computer problems will be subject to the late work policy listed under “Assignments.” Please note that the instructor cannot solve your computer problems. For Blackboard problems, call the student help desk at 804-371-3000. Learning Activities
Students will study thirteen content areas related to nutrition and food safety. Activities will include reading textbook chapters, completion of online quizzes and case studies, participation in online discussions, completion of a diet analysis project, and 2 proctored exams.
Rationale: Study food composition, dietary guidelines, and nutrients essential to healthy human life. Analyze nutrient function and metabolism.
Content: A study of food composition, dietary guidelines, and nutrients essential to healthy human life.
Prerequisites: There are no prerequisites for this course.
General Course Objectives:
Upon successful completion of the course, the student will be able to:
Explain the body’s basic needs and how newly available food choices complicate the problem of designing and consuming an adequate and balanced diet. Discuss basic human physiology, body systems, and anatomy as they relate to dietetics. Discuss the background for study of food and diet.
Explain the most commonly used food-grouping system and add some guidelines for designing diets. Discuss the background for the study of the nutrients and human nutrient needs. Explain the Recommended Dietary Allowances (RDA) and other such recommendations. State the functions, the kind, and the sources of carbohydrates, sugar, starch, and fiber. List the functions, the kinds and the sources of lipids, fats and oils. Identify the functions, the kind, and the sources of protein and amino acids. Explain how energy is processed in the body and the body’s need for energy. Identify the functions and sources of water-soluble vitamins and their metabolism in the body. Name the functions and sources of fat-soluble vitamins,...
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