Faculty Syllabus

Course: BIOL-1322–007  (19754 - Nutrition and Diet Therapy

Location: Round Rock – Rm 3323.00                                                    

Days: Tuesdays/Thursdays

Times:  3 PM to 4:20 PM

3 Credit Hours / 3 Course Contact Hours per Week

COURSE 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. This course is recommended for students transferring to nursing, dental, or other science degrees.

COURSE RATIONALE

This course is an introduction to the fundamentals of nutrition as it relates to good health. Understanding of current nutritional information (and misinformation) will be discussed to determine optimal dietary choices. Study of dietary goals and guidelines using current tools is incorporated as each student analyzes their own lifestyle choices. Further current issues covered are those in relation to weight maintenance techniques, eating disorders, food labeling, food safety and special needs at various stages in the lifecycle.

Note: This syllabus is a brief overview of the class - please see the syllabus on Blackboard for more detailed information, including specific due dates and detailed instructions on assignments.

Required Text: Nutrition for Healthy Living,  2024 edition, Traci Keck, with access to McGraw-Hill Connect and Nutrition Calc Plus. 

NOTE:  This is a First Day section, which means you will already have access to textbook and software starting on the first day class for the lowest possible price.  This cost was already included in your course fee, so you do not need to pay again.  There are no other required texts for this course.

Registering: You will register for a McGraw-Hill Connect account when you go to complete your first homework assignment or access the e-textbook.  

 Opt-out: You do have the option to “opt out” of the course material fee using the Course Materials link in Blackboard. However it is NOT recommended that you Opt-Out, as these materials are required to complete the course. If you opt out, you will be responsible for purchasing your course materials at the full retail price and access to other online course materials will be suspended.

GRADES AND GRADING SYSTEM

Your final grade is the weighted average of your scores in the categories listed in the Grading Breakdown. 

I use a grading scale as follows: A= 90% and above, B = 80-89%, C = 70-79%, D = 60-69%, F =below 59%. Students within a half percentage point of the next letter grade will be bumped up automatically.

I use a weighted grading system. If you are new to weighted grades, you might want to review this helpful video to better understand how weighted grades work—essentially, the points for each assignment matter much less than the percentage or weight of each of the categories. This means some points are more valuable than others.  Since the weight of the categories will remain the same, this allows me to add or subtract assignments/quizzes as needed to create a better class experience for you.

Exam questions may include: Multiple choice, true/false, matching, fill in the blank, diagram or short answer questions

COURSE OUTLINE/CALENDAR

 Below is a tentative schedule for the course including topics to be covered.  See Blackboard for specific due dates and times.

STUDENT LEARNING OUTCOMES & GENERAL EDUCATION COMPETENCIES

The ACC Biology Department has specified the content and student learning outcomes for this course in the departmental common course objectives. The departmental objectives are located at http://sites.austincc.edu/biology/common-course-objectives/

INSTRUCTOR’S COURSE OBJECTIVES:

By the end of this course, you should be able to:

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, ergogenic, 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