Fall 2023 Course Syllabus
Course: HECO-1322 (Section: 72, CRN: 92241)
Nutrition and Diet Therapy
LSCPA Logo Image
Instructor Information
Instructor Amber Woodard
Email woodardal@lamarpa.edu
Phone (409) 984-6341
Office Educational I - Room: 133
Office Hours Tuesday & Thursday (9:30 am - 11:00 am) (virtual office hours)
Additional Contact Information
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)
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.

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 to 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 described above.)
Additional Materials/Resources

To clarify, you need:

1.) Cengage book referenced above AND

2.) Pearson's MN access code.


The only other things you will need in order to be successful in this course are:

1.) RELIABLE Internet access

2.) Access to Microsoft Word

3.) A personal calendar in order to keep up with required reading, due dates for assignments, and availability dates for exams (all of which will be provided on the Course Schedule).

Corequisites/Prerequisites None
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 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 Module 1:
Chapter 1: Overview of Nutrition & Health
  ~ DSM (Ch. 1 What Is Nutrition?) available in MN
  ~ DSM (Ch. 2 Tools for Healthy Eating) available in MN

Chapter 3: Carbohydrates
  ~ DSM (Ch. 4 Carbohydrates…) available in MN

Chapter 4: Lipids
  ~ DSM (Ch. 5 Fats-Oils-Other Lipids) available in MN

- Chapter 5: Protein
  ~ DSM (Ch. 6 Proteins & Amino Acids) available in MN
 Module 2:
Chapter 2: Digestion & Absorption
  ~ DSM (Ch. 3 The Basics of Digestion) available in MN
Chapter 6: Metabolism, Energy Balance, & Body Composition
Chapter 6 Nutrition in Practice: Eating Disorders
  ~ DSM (Ch.10 Weight Management & Energy Balance) available
Chapter 7: Weight Management

Chapter 8: The Vitamins
  ~ DSM (Ch. 7 Vitamins) available in MN
Module 3:
Chapter 9: Water & the Minerals
  ~ DSM (Ch. 8 Minerals and Water) available in MN
- Chapter 11: Nutrition through the Life Span: Pregnancy & Lactation
  ~ DSM (Ch. 14 Life Cycle Nutrition: Pregnancy…) available
- Chapter 12: Nutrition through the Life Span: Infancy, Childhood, & Adolescence
- Chapter 13: Nutrition through the Life Span: Later Adulthood
  ~ DSM (Ch. 15: Life Cycle Nutrition: Toddlers…) available in MN
Module 4:
Chapter 14: Illness & Nutrition Care

Chapter 15: Medications, Diet-Drug Interactions, & Herbal Products
Chapter 16: Specialized Nutrition Support: Enteral & Parenteral Nutrition
Chapter 17: Foods & Food Consistency for Upper GI Disorders

Chapter 18: Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Chapter 21: Carbohydrate-Controlled Diets for Diabetes Mellitus
Major Assignments Schedule HECO_1322_72_202390_P00309566.pdf
Final Exam Date December 11, 2023 - 8:00 AM   Through  December 14, 2023 - 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 (3) (40 points each)            120 points total
Dynamic Study Modules (DSM)               20 points total
Major Assignment                                      60 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
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).  Once you move from one question to the next, there is no going back to the previous 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!

4 assignments(3 assignments worth 40 points each and one final/major assignment worth 60 points):
-- You can find and download the pdf file instructions for each of these assignments by clicking on the “Presentations & Assignments” link listed on the Course Menu on the homepage of this course.  Assignment instructions are available within the appropriate module folder for the course.  All assignments should be completed/submitted in one of two ways (see each assignment for further specific instructions):
1.) some assignments need to be submitted electronically to the instructor as a separate attachment (all assignments MUST be saved as Microsoft WORD or pdf files) under “Submission” within each assignment.  Please DO NOT type the assignment directly into the body of the “Submission” area.  Also, I WILL NOT ACCEPT ASSIGNMENTS SENT VIA E-MAIL!  OR   
2.) The assignment will have a set of questions which need to be answered through the Blackboard course, the Mastering Nutrition course, or an assigned website. REMEMBER: ASSIGNMENTS CAN ONLY BE SUBMITTED ONE TIME, so be sure and double-check prior to assignment submission. 
-Dynamic Study Modules (DSM)(20 points):
-- You will be required to complete several self-study “quizzes” in Mastering Nutrition (MN).  These self-study modules will be a good review before each exam and will be worth a total of 20 points of your final grade for this course.  You can easily access each required DSM under the “Presentations & Assignments” link in our Blackboard course.
Attendance Policy None
Additional Information
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