Fall 2023 Course Syllabus
Course: BIOL-1322 (Section: 71, CRN: 92503)
Nutrition and Diet Therapy
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Instructor Information
Instructor Dr. Nancy Longlet
Email longletn@lamarpa.edu
Phone (409) 984-6324
Office Educational I - Room: 108
Office Hours

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.

Additional Contact Information NOTE: My office phone does NOT work. Please email me if you have any questions.If you wish to have a zoom meeting, email me a SPECIFIC DAY AND TIME and if I'm available, I will send you a zoom link.
Course Information
Description This course introduces general nutritional concepts in health and disease and includes practical applications of that knowledge. Special emphasis is given to nutrients and nutritional processes including functions, food sources, digestion, absorption, and metabolism. Food safety, availability, and nutritional information including food labels, advertising, and nationally established guidelines are addressed. (Cross-listed as HECO 1322)
Required 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.

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.)

Additional Materials/Resources

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)


Basic skills competency in reading and math required.

Learning Outcomes

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

* 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.

Lecture Topics Outline

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

Major Assignments Schedule

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)

     10/17  Dietary Analysis #2 due

      11/7   Group Dietary Analysis Project due


Final Exam Date December 9, 2023 - 12:5 AM   Through  December 12, 2023 - 11:59 PM
Grading Scale  90 - 100=A 80 - 89=B  70 - 79=C   60 - 69=D  Below 59 = F
Determination of
Final Grade

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”.  

Course Policies
Instructor Policies

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.

Attendance Policy

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.

The schedules for assignments and exams are posted in several places on the course website and it is the responsibility of the student to be aware of the schedule. Special reminders will not be sent out.

Due dates for exams and MAP assignments are posted on the lecture schedule in the Course Information folder.  They will NOT appear in your Blackboard Calendar, "things to do", "upcoming assignments", etc.

Additional Information

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.

Institutional Policies
MyLSCPA Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.
Academic Honesty Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.
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.
COVID 19 Information The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
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.
HB 2504 This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.
Mandatory Reporting of Child Abuse and Neglect As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.
Title IX and Sexual Misconduct LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.
Clery Act Crime Reporting For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

Grievance / Complaint / Concern 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.
Department Information
General Education and Developmental Studies
Chair:Steven Zani
Phone:(409) 984-6431