Mon 8a-12a, Tues 8a-9a, 11:30a-12:30p, Wed 10a-2pm. Email with questions anytime
If you wish to have a zoom meeting, email me a SPECIFIC DAY AND TIME, and I will send you a link.

NOTE: My office phone does NOT work.  Please email me if you have any questions.

There are 2 required items for this course:

1)The required textbook is Nutrition & Diet Therapy, by DeBruyne, Pinna, & Whitney 10th ed. Published by Cengage. The ISBN for the textbook is 978-0357-03986-1.

2)The required access code is Pearson's "Mastering Nutrition" to accompany the book Nutrition & You, 6th ed by Blake. (Note, this is NOT the Cengage access code for the DeBruyne book.)

A functioning computer with a webcam is required to take all online exams and quizzes.  It is the student's responsibility to have both. Alternatively, exams may be taken at one of the computer labs on the LSCPA campus.
 
Required Software (available free of charge)

• Microsoft Office
  • This software package contains MSWord which you’ll need in this course & other useful programs.  Office 365 suite is available to students Free of Charge. Download using this URL:  
    
    https://www.lamarpa.edu/Departments/Information-Technology-Services/Documentation/Microsoft-Office-365/Microsoft-Office-Pro-Plus-for-Students 
    
    Alternatively, the link to download can be found by going to Lamarpa.edu > Quick links > Information Technology > Instructions & Training > Office 365 Apps for Students 
   
  
• Respondus Lockdown Browser
  • This is required to be installed on any computer/tablet used to take an exam or quiz. 
  • The link to download RLB is next to the “LSCPA support” section of the Institution homepage. (Look at the bottom of page).  The link to RLB is also available when you first try to access an exam/quiz.
  • Link to download Respondus Lockdown Browser: https://www.respondus.com/lockdown/download.php?id=139113547

Basic skills competency in reading and math required.

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.

* 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.

* 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.

* 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.

* 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.

The following is a list of lecture topics. For the lecture schedule with dates and the list of Mastering Nutrition Assignments with dates, go to the Course Information folder located on the course website.

 Chapter 1: Overview of Nutrition and Health

 Chapter 2: Digestion & Absorption

 Chapter 3: Carbohydrates

 Chapter 4: Lipids

 Chapter 5: Proteins

 Chapter 6: metabolism, Energy Balance, Body composition, Eating Disorders

 Chapter 7: Weight management, Overweight, Underweight

 Chapter 8: The Vitamins,

 Chapter 9: Water and Minerals

 Chapter 11: Nutrition through the lifespan, Pregnancy & lactation

 Chapter 12: Nutrition through the lifespan: Infancy, Childhood, Adolescence

 Chapter 13: Nutrition through the lifespan: Later Adulthood

 Chapter 14: Illness & Nutrition Care

 Chapter 15: Medications, Diet-Drug Interactions, Herbal supplements

 Chapter 16: Specialized nutrition support: Enteral & Parental nutrition

 Chapter 17: Foods & Food Consistency for Upper GI disorders

 Chapter 18: Fiber-Modified diets for lower GI tract disorders

 Chapter 21: Carbohydrate-controlled diets for Diabetes Mellitus

All exams are given online.  Computers used to take exams MUST have Respondus Lockdown Browser (RLB) and possibly Respondus Monitor installed on them.  See Course policies document for more information.)  It is the student’s responsibility to have a functioning computer and internet throughout the course.  Exams may be taken on campus at an LSCPA computer lab if you have problems with your computer; however, the due dates for exams are not changed.

Exam #1 Availability begins: 12:30am on Saturday 9/23 and ends at 11:59pm on Tuesday 9/26.  MN assignments for Exam #1 are due on 9/26

Exam #2 Availability begins: 12:30am on Saturday 10/14 and ends at 11:59pm on Tuesday 10/17.  MN assignments for Exam #2 are due on 10/17

Exam #3 Availability begins: 12:30am on Saturday 11/4 and ends at 11:59pm on Tuesday 11/7.  MN assignments for Exam #3 are due on 11/7

Exam #4 Availability begins: 12:30am on Saturday 12/9 and ends at 11:59pm on Tuesday 12/12.  MN assignments for Exam #4 are due on 12/12


9/26  Dietary Analysis #1 due (This is different from the “My Diet Record & Analysis” in the Mastering Assignments but will use the data from your Dietary Record in Mastering)

This course will have a total of 4 exams with each one counting for 17.5% of your final course grade.  The average of all lecture exams will count for 70% of the total course grade (see below). 

The average of your Mastering Nutrition assignments will count for 20% of your course grade.

Dietary Analysis Assignments:  Information about the Dietary Analysis Assignments will be posted on the course website.  The due date for each DA assignment will be given on the assignment.  Most of the DA assignments will require you to keep a complete 3-day dietary log using My Diet Analysis on the Mastering Nutrition site.   The average of your Dietary Analysis Assignments will count for 10% of your course grade.

Calculating your Lecture Average

Extra Credit =(RLB quiz/20) + (Orientation & Course Policies quiz/20) + (DB1/4) + (DB2/4)

Exam Average = (Ex1 + Ex2+ Ex3 + Ex4 + Extra Credit)  /  5)

Dietary Analysis Average = (DA1 + DA2 + Group DA)/3

Course Average = (Exam Average * 0.70) + (MN Average * 0.20) + (Dietary Analysis Average * 0.10)

No grades are dropped when calculating averages.  Make-ups:  No makeup exams are given and there are NO “re-takes” on any exam or quiz. Exams & Assignments that are not completed will be counted as “0”.  

For the full list of Course policies and procedures, read the Orientation and Course Policies documents posted in the Course Information folder on the course website.

The course schedule and list of homework assignments are posted in the Course Information folder on the course website.  The schedule gives the chapters you should be working on each week. Chapter notes, review questions, and links to lecture videos posted in "Info for Exam X" folders on the course website.

All exams will be given online and will require the installation of Respondus Lockdown Browser (RLB) and a webcam.  You will be recorded while taking all exams. It is NOT possible to take exams on a cell phone. It is the responsibility of the student to have a functioning computer with webcam and internet in order to take exams during the scheduled period of availability for each exam. Computers in LSCPA computer labs and Student Success Center are available for use for exams.

Exams #1-#3 will be re-opened for 2 days after their availability period with an incremental time penalty assessed. The final exam (exam #4) must be taken by the end of the regular availability period.  Exams not taken will receive a grade of 0. No grades are dropped.

A Mastering Nutrition access code is required to access the online MN homework assignments. MN assignments completed after their due date will have a late penalty assessed. All MN assignments must be completed by the end of the availability period of the final exam.  MN assignments not completed at all will receive a grade of "0". No grades are dropped.

This is an online class, and it is the responsibility of each student to have a RELIABLE computer, proper software installed, Internet access, AND have an adequate knowledge of operating a computer, accessing websites, attaching/downloading files to emails, etc.  If you encounter a problem with your computer, you will need to contact LSCPA IT support.  If you have problems with Blackboard, you will need to contact the BB Tech support which is available 24x7.  I am not a "computer tech" person.  There are also computers in the Student Success Center and Computer labs at LSCPA are available for use. Please note that some course material may not be accessible using a cell phone and/or tablet device. Exams cannot be taken on Cell phones.

In this online class there are no scheduled class "meeting times" and it is your responsibility to manage your schedule to complete course requirements by their scheduled due dates. The schedule lists the chapters you should be working on each week. 

You can email me at any time with questions. If you wish to have a virtual office visit, please email me a specific day/time and I will email you a zoom link.

I will not discuss grades over the phone.  If you have a question about your grade, you may email me from your LSCPA email account or come by my office. 

If you wish to set up a zoom meeting, email me a SPECIFIC DAY AND TIME and if I'm available, I will email you a zoom link.

Announcements will be made via LSCPA email.  It is essential that you check your LSCPA email EVERYDAY.