Doyle, Mary Jeanne

English

University of Montana

University of Montana ScholarWorks at University of Montana Syllabi Course Syllabi 1-2015 NUTR 221N.02C: Basic Human Nutrition Mary Jeanne Doyle University of Montana - Missoula, MaryJeanne.Doyle@mso.umt.edu Follow this and additional works at: https://scholarworks.umt.edu/syllabi Let us know how access to this document benefits you. Recommended Citation Doyle, Mary Jeanne, "NUTR 221N.02C: Basic Human Nutrition" (2015). Syllabi. 2906. https://scholarworks.umt.edu/syllabi/2906 This Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted for inclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact scholarworks@mso.umt.edu.   COURSE SYLLABUS  COURSE:  NUTR 221N: Nutrition Instructor: Mary Jeanne Doyle, MS, RD, CSSD, LD Contact Information: MaryJeanne.Doyle@umontana.edu.  Please send any email messages to me at this email address.  Students must send messages from their UM Email accounts and not from personal email accounts.                                           Date: Spring 2015 Credits: 3 Prerequisites: There are no prerequisites for this course.  However, it is strongly recommended                          that you have taken a college-level science course and an introductory writing                course prior to enrolling in this course.  TEXT:          Wardlaw, G. & Smith, A.   (2013).  Contemporary Nutrition, 9th Edition, with                        Connect Plus (includes NutritionCalc Plus Online Nutrition Assessment Tool).               Publisher: McGraw-Hill.                          COURSE OVERVIEW:  This course is designed to apply scientific concepts to a basic foundation of nutrition principles, to critically review the concepts and controversies in the field, and to provide up-to-date nutrition information.  Students will become acquainted with critical thinking skills that will help them evaluate and personalize nutrition information.  This course includes the presentation of nutrients required, digestion, and a discussion of nutritional needs throughout the life cycle.  Students will also be introduced to principles of nutrition therapy in relation to meeting nutritional needs of various individuals with diverse backgrounds and medical conditions.    COURSE OBJECTIVES:  Upon completion of this course the student will be able to:  1.  Identify how physiological needs throughout the lifecycle impact nutrition requirements. 2.  Describe how age, economics, culture, and state of wellness influence development of      a plan to meet nutritional needs. 3.  Evaluate nutrition information from a variety of sources and make informed decisions      about his or her own diet and overall health. 4.  Discuss food and water safety and the measures that can be taken to prevent foodborne      illness in the population. 5.  Understand the role nutrition plays in illness and disease, and be able to apply that       information to the clinical setting.   COURSE POLICIES:  Class attendance is expected and considered essential to learning the course material.  In addition to some traditional class lectures this semester, there will be several presentations by guest speakers.  Attendance at these presentations is required.  A total of 5 points will be deducted from your overall points total for the course for each unexcused absence for these guest lectures.  All assignments must be submitted in class by the due date, with the exception of the Moodle Student Tutorial assignment which must be submitted in the Course Supplement in Moodle.  Assignments submitted beyond the due date will not be accepted.          SPECIAL CONSIDERATIONS:  The University of Montana assures equal access to instruction through collaboration between students with disabilities, instructors, and Disability Services for Students (DSS).  If you think you may have a disability adversely affecting your academic performance and you have not already registered with DSS, please contact DSS in Lommasson Center 154, by phone at 243-2243, or at the DSS website: http://umt.edu/DSS.  I will work with you and DSS to provide an appropriate accommodation.  Please contact me as soon as possible if you require accommodation.   TEST MAKE-UP:  Missed tests need to be made up within one week of original date given.  You are responsible for contacting the instructor to schedule a make-up.  Failure to do so will result in a zero grade for the missed test.  All make-up exams will be provided in the Missoula College Learning Center.   GRADES:  Moodle 101 Tutorial=                                                  10 pts. Four unit exams (approx. 50 pts. each)=  200 pts. Fifth Exam - Finals Week (non-cumulative)=        50-60 pts. Dietary Analysis Assignments=   200 pts. Popular Diet Research Project=     75 pts. Group Research Project/Presentation=    75 pts.   A = 90-100% B = 80-89% C = 70-79% D = 60-69% F = <60%     TENTATIVE TEST SCHEDULE:  Unit 1 (Chapters 1-3):  Feb 10 Unit 2 (Chapters 4-7):  March 10 Unit 3 (Chapters 8-9):  March 24 Unit 4 (Chapters 10-13): April 16 Unit 5 (Chapters 14-16):         Finals Week (See Detailed Schedule – Next Page)                                                        TENTATIVE PROJECT DUE DATES:  Popular Diet Research Project: March 5 Dietary Analysis Assignments: Due Throughout the Semester (See Detailed Schedule) Group Project Presentations:  Begin May 5  Late Assignments Will Not Be Accepted.        There will not be any classes held on the following dates:  March 30 through April 3 – Spring Break   Other Holidays this Semester:  February 16 – President’s Day             NUTR 221N - Nutrition – Spring 2015 Schedule     Detailed Schedule (subject to change):   Jan 27  –Syllabus & Introduction to the Course and Chapter 1 Jan 29  – Chapter 2  Feb 3  -  Chapter 2   Guest Lecturers (2)   Diet Analysis Assignment  1- Food Records Due   Feb 5 -   Chapter 3     Feb 10 – EXAM 1                                          Feb 12 –Chapter 4,                                      Diet Analysis Assignment  2– Computer Analysis Due Feb 17 –Chapter 4,  Guest Lecturer                  Feb 19 - Chapter 5                                      Diet Analysis Assignment 3- Carbohydrates Due Feb 24 –Chapter 5, cont.                            Diet Analysis Assignment 4- Fats Due   Feb 26 – Chapter 6                                   Mar 3  -  Chapter 7                                    Diet Analysis Assignment 5– Proteins Due  Mar 5  -  Chapter 7, cont.                          Popular Diet Research Project Due           Mar 10 -  EXAM 2                          Mar 12 – Chapter 8                 Mar 17 –Chapter 9                                     Diet Analysis Assignment 6-Vitamins Due     Mar 19-  Chapter 9,     Guest Lecturer    Diet Analysis Assignment 7- Minerals Due  Mar 24 – EXAM 3                                     Mar 26 –Chapter 10            March 30 – April 3 Spring Break  April 7 – Chapter 11,                                Diet Analysis Assignment 8- Physical Activity Due April 9 – Chapter 12,  Guest Lecturers   April 14 – Chapter 13, Guest Lecturer   April 16 –  EXAM 4                                    April 21 –Chapter 14  April 23 –Chapter 15 April 28 –Chapter 15, cont. April 30- Chapter 16 May 5  -  Group Project Presentations Begin May 7 - Group Project Presentations,     Review for Exam 5, Diet Analysis 9 - Review Due    May 11–15  FINALS WEEK –  EXAM 5 – (Section 01: Mon. May 11 – 8:00 AM to 10:00 AM)                                                                     (Section 02: Tuesday May 12 – 8:00 AM to 10:00 AM) 

NUTR 221N.02C: Basic Human Nutrition

University of Montana ScholarWorks at University of Montana Syllabi Course Syllabi Spring 1-2016 NUTR 221N.02C: Basic Human Nutrition Mary Jeanne Doyle University of Montana - Missoula, MaryJeanne.Doyle@mso.umt.edu Follow this and additional works at: https://scholarworks.umt.edu/syllabi Let us know how access to this document benefits you. Recommended Citation Doyle, Mary Jeanne, "NUTR 221N.02C: Basic Human Nutrition" (2016). Syllabi. 4036. https://scholarworks.umt.edu/syllabi/4036 This Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted for inclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact scholarworks@mso.umt.edu.   COURSE SYLLABUS  COURSE:  NUTR 221N: Nutrition Instructor: Mary Jeanne Doyle, MS, RDN, LD Contact Information:  maryjeanne.doyle@umontana.edu.    Please send any email messages to me at this email address.  Students must send messages from their UM Email accounts and not from personal email accounts.                                           Date: Spring 2016 Credits: 3 Prerequisites: There are no prerequisites for this course.  However, it is strongly recommended                          that you have taken a college-level science course and an introductory writing                course prior to enrolling in this course.  TEXT:          Smith, A. and Collene, A.  Wardlaw’s Contemporary Nutrition, 10th Edition (2016)                         with Connect Plus (includes NutritionCalc Plus Online Nutrition Assessment Tool).                           Publisher: McGraw-Hill.   ISBN #:  9781259621253.     COURSE OVERVIEW:  This course is designed to apply scientific concepts to a basic foundation of nutrition principles, to critically review the concepts and controversies in the field, and to provide up-to-date nutrition information.  Students will become acquainted with critical thinking skills that will help them evaluate and personalize nutrition information.  This course includes the presentation of nutrients required, digestion, and a discussion of nutritional needs throughout the life cycle.  Students will also be introduced to principles of nutrition therapy in relation to meeting nutritional needs of various individuals with diverse backgrounds and medical conditions.   COURSE OBJECTIVES:  Upon completion of this course the student will be able to:  1.  Identify how physiological needs throughout the lifecycle impact nutrition requirements. 2.  Describe how age, economics, culture, and state of wellness influence development of      a plan to meet nutritional needs. 3.  Evaluate nutrition information from a variety of sources and make informed decisions      about his or her own diet and overall health. 4.  Discuss food and water safety and the measures that can be taken to prevent foodborne      illness in the population. 5.  Understand the role nutrition plays in illness and disease, and be able to apply that       information to the clinical setting.   COURSE POLICIES:  Class attendance is expected and considered essential to learning the course material.  In addition to some traditional class lectures this semester, there will be several presentations by guest speakers.  Attendance at these presentations is required.  A total of 5 points will be deducted from your overall points total for the course for each unexcused absence for these guest lectures.  All assignments must be submitted in class by the due date, with the exception of the Moodle Student Tutorial assignment which must be submitted in the Course Supplement in Moodle.  Assignments submitted beyond the due date will not be accepted.          SPECIAL CONSIDERATIONS:  The University of Montana assures equal access to instruction through collaboration between students with disabilities, instructors, and Disability Services for Students (DSS).  If you think you may have a disability adversely affecting your academic performance and you have not already registered with DSS, please contact DSS in Lommasson Center 154, by phone at 243-2243, or at the DSS website: http://umt.edu/DSS.  I will work with you and DSS to provide an appropriate accommodation.  Please contact me as soon as possible if you require accommodation.   TEST MAKE-UP:  Missed tests need to be made up within one week of original date given.  You are responsible for contacting the instructor to schedule a make-up.  Failure to do so will result in a zero grade for the missed test.  All make-up exams will be provided in the Missoula College Learning Center.  GRADES:  Moodle 101 Tutorial=                                                  10 pts. Four unit exams (approx. 50 pts. each)=  200 pts. Fifth Exam - Finals Week (non-cumulative)=        50-60 pts. Dietary Analysis Assignments=   200 pts. Popular Diet Research Project=     75 pts. Group Research Project/Presentation=    75 pts.   A = 90-100% B = 80-89% C = 70-79% D = 60-69% F = <60%     TENTATIVE TEST SCHEDULE:  Unit 1 (Chapters 1-3):  Feb 9 Unit 2 (Chapters 4-7):  March 8 Unit 3 (Chapters 8-9):  March 22 Unit 4 (Chapters 10-13): April 19 Unit 5 (Chapters 14-16):         Finals Week (See Detailed Schedule – Next Page)                                                        TENTATIVE PROJECT DUE DATES:  Popular Diet Research Project: March 3 Dietary Analysis Assignments: Due Throughout the Semester (See Detailed Schedule) Group Project Presentations:  Begin May 3  Late Assignments Will Not Be Accepted.        There will not be any classes held on the following dates:  April 4 through April 8 – Spring Break   Other Holidays this Semester:  February 15 – President’s Day        NUTR 221N - Nutrition – Spring 2016 Schedule   Detailed Schedule (subject to change):   Jan 26  –Syllabus & Introduction to the Course and Begin Chapter 1Discussion Jan 28  – Chapter 2  Feb 2  -  Chapter 2,  Guest Lecturers (2)   Diet Analysis Assignment  1- Food Records Due   Feb 4 -   Chapter 3     Feb 9 – EXAM 1                                          Feb 11 –Chapter 4,                                    Diet Analysis Assignment  2– Computer Analysis Due Feb 16 –Chapter 4,  Guest Lecturer                  Feb 18 - Chapter 5                                     Diet Analysis Assignment 3- Carbohydrates Due Feb 23 –Chapter 5, cont.                            Diet Analysis Assignment 4- Fats Due   Feb 25 – Chapter 6                                   Mar 1  -  Chapter 7                                    Diet Analysis Assignment 5– Proteins Due  Mar 3  -  Chapter 7, cont.                          Popular Diet Research Project Due           Mar 8 -  EXAM 2                          Mar 10 – Chapter 8                 Mar 15 –Chapter 9                                     Diet Analysis Assignment 6-Vitamins Due     Mar 17-  Chapter 9,  Guest Lecturer         Diet Analysis Assignment 7- Minerals Due  Mar 22 – EXAM 3                                     Mar 24 –Chapter 10  Mar 29 – Chapter 11,                                Diet Analysis Assignment 8- Physical Activity Due Mar 31 – Chapter 12,  Guest Lecturers (2)  April 4–April 8 - Spring Break  April 12 – Chapter 13, Guest Lecturer   April 14 –  Chapters 12 and 13 Review                                    April 19 –EXAM 4  April 21 –Chapter 14 April 26 –Chapter 15 April 28- Chapter 16 May 3  -  Group Project Presentations Begin May 5 -   Group Project Presentations,      Review for Exam 5, Diet Analysis 9 - Review Due    May 9 - 13 FINALS WEEK – EXAM 5 –   (Section 01: Tues. May 10 – 8:00 AM to 10:00 AM)                                                                       (Section 02: Wed. May 11 – 8:00 AM to 10:00 AM) 

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NUTR 221N.02C: Basic Human Nutrition

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