Fall 2020 Course Syllabus Course: HECO-1322- Section: 72 Nutrition and Diet Therapy

Instructor Information
Instructor	Amber Woodard
E-mail	woodardal@lamarpa.edu
Phone	(409) 984-6341
Office	Location: Educational I - Room: 133 Hours: Tuesday & Thursday (9:30 am – 11:00 am); also e-mail/text any other time
Department	General Education and Developmental Studies Chair: Dr. Michelle Davis E-mail: davisml1@lamarpa.edu Phone: (409) 984-6341 If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.
COVID 19 Information	The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been exposed to COVID 19 or diagnosed with COVID 19 to report their condition on the COVID 19 Notification Form (available via a link on the Student Code of Conduct COVID19 webpage). This information will be provided to the Dean of Student Services. In addition, this policy requires all students to wear face coverings in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
Course Information
Description	Study of the chemical, physical, and sensory properties of food; nutritional quality; and food use and diet applications. (Cross-listed as BIOL 1322)
Prerequisites	Basic skills competency in reading and math required.
Learning Outcomes	Upon successful completion of this course, students will: 1. Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals using nationally established criteria to meet recommended goals, and to evaluate food labels and the validity of nutritional claims. 2. Trace the pathways and processes that occur in the body to handle nutrients and alcohol through consumption, digestion, absorption, transport, metabolism, storage and waste excretion. 3. Discuss functions, sources, deficiencies, and toxicities of macro-and micronutrients, including carbohydrates, lipids, proteins, water, vitamins, and minerals. 4. Apply the concept of energy balance and its influences at the physical, emotional, societal, and cellular level to evaluate advantages and disadvantages of various methods used to correct energy imbalances. 5. Utilize concepts of aerobic and anaerobic energy systems, and knowledge about macronutrients, vitamins, minerals, ergogenics, and supplements and relate them to fitness and health. 6.Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective dietary modifications, and the influence of specific nutrients on diseases.
Core Objectives	PSLO ALPHA: Reading skills - Demonstrates comprehension of content-area reading material. Identifies all main ideas, supporting details, and vocabulary in reading material; demonstrates a full understanding of the reading. PSLO 1: Critical Thinking Skills ? Uses creative thinking, innovation, inquiry and analysis, evaluation and synthesis of information. Creatively identifies problem, argument, or issue (to determine extent of information needed); differentiates the facts from opinions as relates to situation; constructs possible solutions or prediction or consequences; uses logical, sound reasoning to justify conclusion. PSLO 2: Communication Skills ? Demonstrates effective development, interpretation and expression of ideas through written, oral and/or visual communication. Expresses a strong thesis; organizes information with effective transitions & sequencing of ideas; uses substantial, logical & specific development of ideas; details are relevant, original, credible and correctly documented when appropriate to show an effective development and interpretation of ideas; and presents ideas in appropriate mode of expression for the task. PSLO3: Empirical and Quantitative Skills ? Applies the manipulation and/or analysis of numerical data or observable facts resulting in informed conclusions. Identifies mathematical or scientific principles needed to complete task; uses mathematical or scientific principles needed to complete task; analyzes how to use the principles; and applies problem-solving skills in mathematical or scientific principles needed to complete task with correct informed conclusions. PSLO 4: Teamwork Skills- Shows the ability to consider different points of view and to work effectively with others to support a shared purpose or goal. Helps the team move forward by discussing merits of alternative ideas; Treats team members respectfully; uses positive facial, vocal or written tone, or language to convey a positive attitude; Motivates teammates by expressing confidence about the importance of the task; Provides assistance/encouragement to team members; Completes all assigned tasks by deadline; Addresses conflict constructively; or helps the group avoid conflict completely.
Program Student Learning Outcomes
Textbooks	Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer. Nutrition & Diet Therapy, DeBruyne, Pinna, and Whitney, Cengage Learning, 10th Edition/2020
Lecture Topics Outline	Week 1: Course available, syllabus review/quiz, Ch. 1-Overview of Nutrition & Health Week 2: Ch. 3-Carbohydrates Week 3: Ch. 4-Lipids Week 4: Ch. 5-Protein Wee 5: Assignment #1 due, Exam #1, Ch. 2-Digestion & Absorption Week 6: Ch. 6-Metabolism, Energy Balance, & Body Composition, Eating Disorders Week 7: Ch. 7-Weight Management Week 8: Ch. 8- The Vitamins Week 9: Assignment #2 due, Exam #2, Ch. 9-Water & the Minerals Week 10: Ch. 11-Nutrition through the Life Span: Pregnancy & Lactation Week 11: Ch. 12 & Ch. 13-Nutrition through the Life Span: Infancy, Childhood, & Adolescence & Later Adulthood Week, 12: Assignment #3 due, Exam #3, Ch. 14-Illness & Nutrition Care & Ch. 15-Medications, Diet-Drug Interactions, & Herbal Products Week 13: Ch. 16-Specialized Nutrition Support: Enteral & Parenteral Nutrition Week 14: Ch. 17-Food & Food Consistency for Upper GI Disorders Ch. 18-Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders Ch. 21-Carbohydrate-Controlled Diets for Diabetes Mellitus Week 15: Assignment #4 due, review for final exam Week 16: Final Exams
Major Assignments Schedule	HECO_1322_72_202090_P00309566.pdf
Final Exam Date	December 3, 2020 - 8:00 AM   Through  December 7, 2020 - 8:00 AM
Grading Scale	90 - 100=A    80 - 89=B    70 - 79=C     60 - 69=D    Below 59 = F
Determination of Final Grade	Major Exams (4) (100 points each)     400 points total Assignments(4) (50 points each)     200 points total Total Points 600 points 537-600 = A (89.5+) 477-536 = B (79.5+) 417-476 = C (69.5+) 357-416 = D (59.5+) < 356 = F
Course Policies
Instructor Policies	EXAM POLICY: PLEASE READ CAREFULLY: You will have 4 major exams (100 points each). Each online exam will be primarily multiple choice questions, with possibly some listing, and short answer-type questions as well. Unless otherwise specified, all exams will be available from 8:00 am on the first day of availability until 8:00 am on the last day of availability. DO NOT WAIT UNTIL THE LAST MINUTE TO TAKE EXAMS! Exams MAY NOT be made up for any reason. In the event of a missed exam/low exam grade a comprehensive final exam may be taken in place of the “regular” final exam (Exam #4), and will then count twice (once as missed/low exam grade & once as a final exam grade). This comprehensive final exam may only be used to replace ONE exam grade! Therefore, if you miss more than one exam during the semester, you will have a zero recorded for at least one exam grade. PLEASE NOTE: Although there are two options offered for the Final Exam (Exam #4 as well as the Comprehensive Final Exam), each student is only allowed to take ONE of the Final Exam options (If you choose to take both of these for some reason, your first final exam attempt will be the only one to count towards your final grade). Each exam will be timed, and you will not be allowed to go back to any question once you have answered. DO NOT START AN EXAM, WAIT SEVERAL MINUTES/HOURS/DAYS, AND THEN ATTEMPT TO CONTINUE TAKING YOUR EXAM! If you are forced out of the exam or must log out and back in the system for any reason please do so quickly to avoid losing too much time on the exam. Watch your time while taking exams---once the set time has expired, the exam will automatically be submitted for grading. Also, when moving from question to question on exams, please simply select your answer/type in your answer, and then click the arrow to the right to go to the next question—NO NEED TO HIT “SAVE ANSWER” AFTER EACH ANSWER (this will often take up too much of your exam time—answers selected will save automatically when moving on to the next question). PLEASE NOTE: If you choose to take exams on the weekends and/or late at night, the instructor may not be available to assist you with problems right at that moment!
Attendance Policy	None (online course)
Academic Honesty	Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSC-PA policies (Section IX, subsection A, in the Faculty Handbook) for consequences of academic dishonesty.
Facility Policies	No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
Important Information
ADA Considerations	The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241.
MyLSCPA	Be sure to check your campus E-mail and Course Homepage using MyLSCPA campus web portal (My.LamarPA.edu). When you've logged in, click the email icon in the upper right-hand corner to check email, or click on the "My Courses" tab to get to your Course Homepage. Click the link to your course and review the information presented. It is important that you check your email and Course Homepage regularly. You can also access your grades, transcripts, and determine who your academic advisor is by using MyLSCPA.
Other
HB 2504	This syllabus is part of LSC-PA's efforts to comply with Texas House Bill 2504.