

Study with the several resources on Docsity
Earn points by helping other students or get them with a premium plan
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Community
Ask the community for help and clear up your study doubts
Discover the best universities in your country according to Docsity users
Free resources
Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors
Material Type: Exam; Class: Int-Human Nutrition; Subject: Biology; University: Massasoit Community College; Term: Fall 2015;
Typology: Exams
1 / 3
This page cannot be seen from the preview
Don't miss anything!
Massasoit Community College Nutrition 138- Meeting: Saturdays, Sept 12-Dec 19, 2015, room S538 8:30-11: Instructor: Deborah Matthews, office S537, office hours by appointment, email through Canvas dmatthew1@massasoit.mass.edu Prerequisite: ENGL 092 Preparing for College Reading II, ENGL 099 Introductory Writing and MATH 010 Fundamentals of Mathematics; or waiver by placement testing results; or departmental approval. Course Description: This course is an introduction to the science of human nutrition and its role in health. It includes such topics as types of nutrients, nutrient digestion, absorption and metabolism, food sources, recommended nutrient intakes, food safety, and food technology. The course may also address other topics related to health and nutrition. Emphasis is placed on application of these concepts to promote health and fitness. The course is designed for the non-science major. It fulfills a four-credit lab science requirement when taken with the corresponding lab, BIOL 139. Required text: Blake , Nutrition qnd You 3 rd^ Edition, Pearson Publishing 2015 Attendance Policy: Students are expected to be prompt and attend all classes. Work missed is the student’s responsibility. Meeting once a week gives no opportunity for make-up tests. As a result there will be 5 exams and the lowest will be dropped. All quizzes are on-line and have opening and closing dates that allow a full week to be completed. Purpose: Most of the students who take this class are trying to fulfill their science distribution credits in either career or transfer programs or meet a nutrition requirement for an allied health program. There is often a wide range in the academic abilities and scientific background of the students who take this course. This may be the only college level science course that some students take so it is important that students leave this course not only with an understanding of the topics discussed but an understanding of science and the scientific process. The cross-curriculum competencies should be stressed in this course (writing, critical thinking, technology skills, oral communications, reading quantitative skills). Students who are in transfer programs must take four-credit laboratory science courses so students planning for transfer should co-enroll in Biol 139, Introduction to Human Nutrition Laboratory Grading Policy: A = 92.5% or higher C+ = 77.%-79.9% D- = 60.0%-62.4% A- = 90.0%-92.4% C = 72.5%-77.4% F = 0%-59.9% B+ = 87.5%-89.9% C- = 70.0%-72.4% B = 82.5%-67.4% D+ = 69.9%-67.5% B- = 80.0%-82.4% D = 62.5% -67.4% Disability Services: Students with disabilities who believe that they may need accommodations in the classroom are encouraged to contact a disability counselor as soon as possible. Students at the Brockton Campus with learning disabilities should contact Andrea Henry, at extension 1805. Students with physical disabilities at the Brockton Campus should contact Mary Berg, at extension
Outcomes: Explain the structure, digestion of, source of, and role for carbohydrate, proteins, lipids, vitamins, and minerals in order to make appropriate decisions about diet choices and understand the relationship between diet and health Identify the eleven organ systems, the organs they include, and their basic function in order to relate information about the roles of nutrients and non-nutrients to structures in the human body. Describe the nutrition standards, indices, and guideline in order to evaluate nutritional value of foods, vitamins and mineral content, energy input, energy output and measurements in food preparation, and in order to correctly judge portion sizes Read and interpret nutrition labels in order t make good choices when selecting food at the market. Analyze the FDA food pyramid and other proposed pyramids in order to make good decisions about food and portion choices. Analyze energy input and energy output in order to evaluate and possibly adjust eating and exercise habits. Analyze popular diets in order to make good decisions about diet choices Describe the effects of certain personal habits (e.g. alcohol consumption, smoking) on health and nutrition in order to make good lifestyle choices. Describe the role of microbes in nutrition in order to practice safe handling of food and distinguish between the positive and negative contributions of microorganism to good health. Use the vocabulary associated with the study of nutrition correctly in order to be able to read and understand the literature and communicate effectively both the writing and orally in a professional setting. To strengthen Core Competencies in order to increase success in this and other courses and in the workplace. Class room Management: We will use a lecture and discussion format delivered using multimedia presentations. Turn off all cell phones, PDA’s and iPods before coming to class. During an exam, quiz or practical, possession of any of these devices will earn you a zero. Text-ing and checking your e-mail during class is not acceptable. If for any reason you need to schedule a communication outside of the planned schedule of the day, please inform me and then leave the room quietly without disturbance to fellow students or the instructor. This applies only if there is not a assessment going on at that time. All students should be familiar with the student handbook of policies and procedures and laboratory safety practices as well as student codes of conduct. Assessment: 5 exams, lowest one is dropped 400 points 13 quizzes* @ 10 points each 130 points 530 points _Quizzes are all on line and have a ONE WEEK WINDOW, they close at the beginning of class for the next chapter. They cannot be made up, or have the window reopened._* Proposed Fall 2015 schedule