Syllabus Francine Lukacik DIET 106

Syllabus Francine Lukacik DIET 106

Community College of Philadelphia

 This is not a complete syllabus but a guide to provide information about Diet 106.

If you register for Diet 106 please follow the syllabus provided.

Course Information

Diet 106  Nutrition for a Healthy life

3-0-0-3 = 3 Credits, no labs

Instructor:  Fran Lukacik, MS, RD, LDN

Email:  flukacik@ccp.edu

Office:  W2-27

Phone:   215-751-8962

 

Course Overview

Welcome to Nutrition for a Healthy Life! Nutrition is an exciting dynamic science.  You will agree that almost every day the media reports on a new discovery involving nutrition.  This is what makes this subject so exciting.  So by taking this class you will be able to better assess and evaluate the information presented by the media to make healthier nutrition choices for a healthy life for you and your family.

Nutrition is science, but this class is geared toward the consumer based on scientific principles.  We discuss topics, such as, Food Labels, Nutrition Tools—MyPlate  and the Dietary Guidelines, Macronutrients—Fats, Protein, and Carbohydrates, Micronutrients and Water—Focusing on Anemia, Osteoporosis, Hypertension and Vitamins,  Achieving and Maintaining a Healthy Weight, Sports and Fitness, Food Safety, Food Insecurity and Alcohol. 

 

Course Description: (from the College Catalog)

“This course is an introduction to the science of nutrition with emphasis on the application of optimal nutrition for a healthy lifestyle.  Presents basic nutrition principles for students to analyze and apply to their nutrition habits.  The students will utilize a variety of tools and techniques, including computer applications, to evaluate their lifestyles.”

 

Course Objectives

Upon completion of this course you will be able to:

1.  Identify the energy yielding nutrients.

2.  Examine the essential nutrients by describing their major functions, important food sources, and interrelationships.

3.  Analyze their own eating behavior based on environmental and behavioral factors while utilizing current nutrition guidelines and psychosocial theories.

4.  Calculate their own recommended amounts of energy, protein, and nutrient intake based on scientific guidelines.

5.  Read and interpret food labels.

6.  Modify recipes to reflect sound nutrition principles.

7.  Analyze the relationship of activity patterns and the overall nutrition process.

8.  Evaluate weight reduction regimens based on theories of obesity.

9.  Examine the relationship of nutrition and health promotion.

10. Critique nutrition information to distinguish misinformation from accurate scientifically based information.

 

 Required Text

 

Blake, J. S. (2013) Nutrition and You Core Concepts for Good Health, MyPlate Edition, Benjamin Cummings CA.

ISBN-10: 0133985288
ISBN-13: 9780133985283

Comes Bundled with Mastering Nutrition

Yes, you do need this text and mastering nutrition.

 

Course Prerequisites

ENGL 101 Ready Prerequisite 

Since this is an online class, it is important that you are able to type and have a basic understanding of computers. 

 

Course Success

Online students who have planned adequate time are most successful.  Expect to spend the 3 hours that you typically would spend in a 3 credit course plus an additional 6 to 9 hours weekly on the material for a total of 9 to 12 hours for this course.  To assure success first get accustom to the Learning Management System.  Each instructor conducts their online class differently and you need to understand the expectations of each class.  There are many features in Canvas and each faculty chooses what features and how the feature is going to be used during their course.

 

Course, Converters and Canvas Minimum Computer Requirements

Please read over the user and technical requirements for Canvas found on CCP’s distance education webpage http://www.ccp.edu/site/de/

It is difficult to take this course if you do not have access to a computer, printer, and the Internet at home.  Diet 106 requires the ability to view PowerPoint.

 

Class Policies

Assignments and Late/Missed Assignments

All assignments completed for this class are to be your original work and not work copied and pasted from the Internet.  Each assignment has instruction/directions to follow.  Assignments have point deductions when work is not original, directions are not followed, have excessive spelling and grammar mistakes, and if the assignment is not submitted properly.  Assignments accepted after the due date/time, even for valid reasons have point deductions.  The deductions are as follows 10% for the first 24 hours and then 1 point daily until no points remain and/or the last day accepted as indicated on syllabus.

 

Testing and Missed Test

Tests are available online during a designated testing period. Tests are multiple-choice questions.  There are 5 tests during the semester.  There is a designated point deduction if a test is not completed during the testing period.

 

College Policies

Academic Dishonesty

Please read the Student Handbook for College policies on plagiarism, cheating and attendance.  All tasks must reflect your original work unless indicated otherwise.  You receive a grade of zero for any test, task, forum or assignment that is plagiarized.   

 

Disability Statement

If you have a disability or a disability that occurs during the course, which requires accommodations in this course, please notify me as soon as possible as I am happy to make appropriate accommodations. 

 

DIET 106

Nutrition for a healthy Life

  • This is a linear course, material "opens" or becomes available following a schedule.
  • Tasks due for this course are to be completed and submitted by 11:00pm.
  • There are no classes scheduled on campus.
  • This course follows a set calendar.  Specific time frames to complete tasks are designated.  This is not a self-paced course.
  • Work is expected to be submitted on time and subject to point deductions for lateness, direction non-compliance, and originality.

 

DIET 106 Nutrition for a Healthy Lifestyle

Topic Sequence Calendar

Topics

Chapter(s) to Read

 

What to Do

and Completion Checklist

Introducing Nutrition

Chapter 1 Why You Eat What You Eat

Chapter 2 What is Nutrition?

Chapter 3 Nutrition Claims:  Sorting Fact from Fiction

Chapter 1

Chapter 2

Chapter 3

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Nutrition Tools

Chapter 4 Tools for Healthy Eating

Chapter 5 Food Labels:  Cracking the Code

Chapter 4

Chapter 5

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 4 and 5 Tasks

Complete the Food Label Assignment

Take test on Chapters 1, 2, 3, 4, 5

The Macronutrients

Chapter 7 Carbohydrates:  Fats to Know

Chapter 8 Carbohydrates Foods to Eat

Chapter 9 Diabetes: A Growing Epidemic

Chapter 7

Chapter 8

Chapter 9

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 7, 8 and 9 Tasks

Complete the "Report" of the MyPlate Diet Evaluation Assignment

Chapter 10 Fats:  Facts to Know

Chapter 11 Fats:  Foods to Eat

Chapter 12 Eat to Beat Heart Disease

Chapter 10

Chapter 11

Chapter 12

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 10, 11, 12 Tasks

Take test on Chapters 7, 8, 9, 10, 11, 12

Chapter 13 Proteins: Facts to Know

Chapter 14 Proteins:  Foods to Eat

Chapter 15 Vegetarian Diets:  What to Eat When You Don’t Eat Meat

Chapter 13

Chapter 14

Chapter 15

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 13 and 14 Tasks

Complete the Recipe Modification Assignment

The Micronutrients and Water

Chapter 16 Vitamins:  Small but Powerful

Chapter 16

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 16 Tasks

Chapter 17 Minerals:  Essential Elements

Chapter 18 Water:  Facts to Know Fluids to Drink

Chapter 17

Chapter 18

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 17 and 18 Tasks

Complete Part 1 Questions of the MyPlate Diet Evaluation Assignment

Take test on Chapters 13, 14, 15, 16, 17, 18

Alcohol

Chapter 19 Alcohol: The Real Story

Chapter 19

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 19 Tasks

Achieving and Maintaining a Healthy Weight

Chapter 20 A Healthy Weight:  What Is It, and How Do You Maintain It?

Chapter 21 Overweight and Obesity:  Fighting the Factors that Put on Weight

Chapter 22 Underweight and Disordered Eating:  When Eating Enough Is a Challenge

Chapter 20

Chapter 21

Chapter 22

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 20, 21, 22 Tasks

Complete the Healthy Weight Assignment

Take test on Chapters 19, 20, 21, 22

Sports and Fitness

Chapter 24 Focus on Fitness

Chapter 25 Eat to Compete

Chapter 26 Supplements and Functional Foods:  Are They Right For You?

Chapter 24

Chapter 25

Chapter 26

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 25 Tasks

Complete Part 2 Questions of the MyPlate Diet Evaluation Assignment

Food Safety and Security

Chapter 27 Food Safety

Chapter 28 Food Insecurity

Chapter 27

Chapter 28

Complete the Dynamic Study Module in Pearson’s Mastering Nutrition

Complete the Chapter 27 and 28 Tasks

 Cancer

 

Chapter 23 Fighting Cancer with a Knife and Fork

Chapter 23

Complete the Chapter 23Tasks in Pearson

Take test on Chapters 23, 24, 25, 26

Complete the Semester End Assessment

 

Grading

Each task is assigned a point value.  For each task completed you earn points.
360 to 400 points    90 to 100%    A
320 to 359 points    80 to 89.9%    B
280 to 319 points    70 to 79.9%    C
240 to 279 points    60 to 69.9%    D
< or = 239 points    <59.9%        F
You must earn the designated points to achieve the corresponding letter grade, example 359 points is a B not an A, 319 points is a C not a B, etc.

 

Course Summary:

Date Details