Lake-Sumter State College Course SyllabusCourse Information:Course Prefix/Number: HUN 1201

Course Title: Nutrition with Diet Therapy

CRN: 20229

Credit Hours: 3

Semester: Spring 2017

Class Days, Location, Time: Fully Online

Course Description: This course emphasizes the role of nutrition in health and disease while introducing the students to the scientific principles of nutrition. It integrates the nutritional components of natural science, life science, social sciences, economics, cultural diversity, and psychological implications of food and intake patterns. It focuses on real life application of nutrition in a wide spectrum of population groups, diseases, treatment plans and interventions for chronic and emerging diseases that are related to nutrition. Medical nutrition therapy is presented as an important tool and life skill for maintaining health. It seeks to present to the student, applicable methods to prevent and forestall preventable chronic disease.

Instructor Information:Name: Shalon Bull, MS, RDN, LD/N

E-Mail: bulls@lssc.edu

Office Location: Not on campus

Phone: 561-635-9524

Office Hours: Monday and Tuesday 1-5 pm, Wednesday 3-5 pm. Virtual hours in Collaborate.

Vital Communication Information:For e-mail, please note that all students are required to use Lakehawk Mail for official college e-mail communications. See the college webpage for instructions on activating Lakehawk Mail (http://www.lssc.edu/lakehawk/Pages/default.aspx).

Sending a private message using the MESSAGES tool in Blackboard is always the most secure method of contacting your Instructor.

Please remember that any phone contact with your Instructor should be of a professional nature. Please always leave a clear, concise, but detailed message with your contact and class information. Always follow up a phone call with a written account via BB Message or e-mail.

Prerequisites/Co-requisites:Prerequisites: None

Co-requisites: None

Textbook & Other Course Materials:Lutz,C., Mazur, E., Litch, N.(2015). Nutrition and Diet Therapy, 6th ed. F.A. Davis Company.

Technology Requirements:Blackboard is a required component of this course. Students unfamiliar with Blackboard are expected to complete the Blackboard Orientation from LSSC’s website (http://lssc.edu/dl/Pages/default.aspx) within the first week of classes.

Major writing assignments need to be created and saved in a file format that is compatible with Microsoft Word. If using a word processing program other than Word, it is the student’s responsibility to adhere to all formatting and submission requirements. Please ask for help if you are unsure how to save a file in a Word-compatible format.

Please see the LSSC Lakehawk Page for information on how to obtain Microsoft Office 365 as an LSSC Student (http://www.lssc.edu/lakehawk/Pages/default.aspx).

Reliable internet access is required This course is designated as a Fully Online Course which utilizes multiple areas of asynchronous online environments including: Lake Sumter State College Website which includes the Blackboard Distance Learning Environment, Faculty Webpages, and the LSCC Libraries, and Turnitin.com.

A USB flash drive is required Do not count upon the stability of any online environment or of your computer’s hard drive. All materials for submission online should be FIRST saved on a USB/Flash Drive and submitted by using the upload or cut and paste feature of your computer. Portable drive back up files is a course requirement

Speakers and microphone are required This course contains materials that require sound to be played from your computer. Therefore, your computer will need speakers, or you will need to acquire a peripheral that will play sound from your computer. A microphone is required to speak to the instructor during virtual office hours, otherwise you are limited to text communication

Beginning the first week of the term, the instructor will assume that students are well acquainted with the Blackboard environment and have become proficient at the following: navigating through Blackboard emailing through Blackboard attaching documents creating discussion postings submitting assignments to the Assignments section browsing the Internet creating and formatting documents in a standard word-processing application and saving documents

in "rich text format"(RTF) or as a “compatible” WORD document as a .doc or a .docx

By the END of the FIRST week of the term, all students should have resolved all technical issues with the Lake Sumter State College Helpdesk and be ready to fulfill the requirements of the course. No exceptions will be made; no excuses will be accepted.

Complete the Bb orientation to assure that your computer is configured properly.

List of Required and Optional Materials for This Course Required  Materials

Current Text book Microsoft Word to prepare assignments USB flash drive to save downloaded handouts and draft assignments Lectures and Resources in each weekly folder Computer with speakers to hear assignments with sound Microphone to talk during online office hours on  Collaborate

Optional Materials

Above average computer knowledge and  good keyboarding skills 3 ring binder - to print and organize downloaded resources

Student Learning Outcomes:The following outcomes will be assessed in this course. An “outcome” is defined as something students take with them beyond this course.

HUN 1201.1 - Discuss the life stage nutrition concerns for:

a. Pregnancy and lactation b. Infants, children and adolescence c. Middle and mature adults andd. Elderly

HUN 1201.2 - Identify a chronic disease that can be initiated or exacerbated by food consumption

HUN 1201.3 - Write two nutrition analysis/ diagnosis statements

HUN 1201.4 - Complete a diet modification from a regular diet for heart disease, type 2 diabetes, renal disease, hypertension, and cancer

HUN 1201.5 - Find and summarize information from current healthcare articles that discuss how nutrition affect the development, prevention and treatment of cancer

Course Objectives:Objectives are defined as what the course will do &/or what the students will do as part of the course.

1. Identify the components of nutritional care process.2. List different types of carbohydrate, fat and protein foods.3. Summarize the difference between energy balance and energy imbalance in weight

management.4. Identify the components of non-energy yielding nutrients, and describe the process of digestion,

absorption, metabolism, and excretion.5. Compare the relevant components of the DRI (Appendix A) relative to nutrition concerns for

each life stage groups.6. Interpret causes of and interventions for chronic diseases.7. Analyze the use and value of medical nutrition therapy as intervention to reduce symptoms of

chronic disease.

Institutional Policies & Procedures:Academic Integrity:The successful functioning of the academic community demands honesty, which is the basis of respect for both ideas and persons. In the academic community, there is an ongoing assumption of academic integrity at all levels. There is the expectation that work will be independently thoughtful and responsible as to its sources of information and inspiration. Honesty is an appropriate consideration in other ways as well, including but not limited to the responsible use of library resources, responsible conduct in examinations, and the responsible use of the Internet. (See college catalog for complete statement. http://www.lssc.edu/students/Pages/Current/CourseCatalog.aspx)

Important Information for Students with Disabilities:Any student with a documented disability who requires assistance or academic accommodations should contact the Office for Students with Disabilities immediately to discuss eligibility. The Office for Students with Disabilities (OSD) is located on the Leesburg Campus, but arrangements can be made to meet with a student on any campus. An appointment can be made by calling 352-365-3589 and specific information about the OSD and potential services can be found at www.lssc.edu, then go to “Quick Links” and click on Disability Services. (http://www.lssc.edu/academics/disabilityservices/Pages/Default.aspx)

Privacy Policy (FERPA):The Family Educational Rights and Privacy Act (FERPA) (20 U.S.C. § 1232g; 34 CFR Part99) is a Federal law that protects the privacy of a student’s education records. In order for your information to be released, a form must be signed and in your records located in the Admissions/Registrar’s Office.

Zero-Tolerance for Violence Statement:Lake-Sumter State College has a policy of zero tolerance for violence as stated in College Board Rule 2.17. Appropriate disciplinary action will be taken in accordance with Board Rule 2.17.

Attendance/Withdrawal Policies:Institutional Information:Once the Add/Drop period passes, students deciding to discontinue class attendance and/or online participation have the responsibility for formal withdrawal by the withdrawal deadline.

Withdrawal Deadline:Friday, March 24, 2017

Instructor Policies: No face-to-face attendance is required in this totally online course In-class work must be turned in the same day it is completed Assignments listed in the syllabus must be submitted in BB on the dates specified Timely submissions of assignments are evidence of attendance. Each assignment is a component of the total points of 1000 and no assignment carries

more weight than the other. Missing a quiz or exam will result in a grade of “0” for that assignment. No make-up is available. Please submit by deadline dates. If you miss an assignment due to an illness a written document fom your medical professional is required before request to do a make up is considered.

If a student is going to drop a course, it is the student’s responsibility to seek out and complete the appropriate withdrawal form in student services. Failure to do so could

result in an “F” for the course. Please refer to the Student handbook for more information on how to withdraw from a course

Financial Aid requires verification of attendance for all students. Completing all assignments from the orientation week by Friday of the first week helps the verification process.

Extra credit assignment is already offered. Do not ask for another one. You have one week from the time your graded assignment is returned to seek clarification

on your grade. After one week the posted grade remains unchanged. Grades for submitted assignments are posted in the grade book one week after the assignment deadline.

Keep track of your weekly scores and match against the letter grade in Bb and above.

EmailsEmails are answered from Monday to Friday and occasionally on the weekend. Do not plan to have a response to your weekend email on the weekend. Anticipate problems so your needs can be addressed in a timely fashion. Asking for clarification or help the day before, or the day the assignment is due is not timely.

Late Work/Extensions:Late assignments are unacceptable. All assignments are due on the specified dates. Grades will not be discussed or sent by “Laker” mail.

Classroom Etiquette: On time submission is evidence of your attendance Review the weekly chapters before you submit discussions, assignments or exams Teamwork is encouraged – be a team player

Grading Information:Grading Scale: 90-100% A, 80-89% B, 70-79% C, 60-69% D, 59% and below F

Methods of Evaluation:Each project will be graded electronically using a rubric provided when the assignment is given. Your work will be judged against accepted academic standards for writing and documentation.

Assignment Overview & Grade Breakdown:Category Description Points or %Orientation Assignments for week 1 include orientation procedures

and the discussion on chapter 1. These assignments are designed to give you an opportunity to navigate Blackboard and the online classroom. You are required and expected to complete all the orientation exercises. The points allotted to this week will become a part of the final score. All 5 assignments and the discussion from chapter 1 should be completed during week 1. Late work is not accepted.

40

Discussions (11x 20) There are 11 discussions, worth 20 points each. Each 220

Category Description Points or %represents a topic listed in the weekly learning module. Respond to two other posting to demonstrate active participation. The last discussion is an extra credit activity. Please respond to each discussion in the time allowed, because late assignments are not accepted. Details for the discussions are attached in Blackboard.

Cardio Blog Complete two 30 minute cardio- workout on two different days of the week. In your report insert a popular workout machine or describe a workout routine that is used to manage energy and weight. How did your routine differ in intensity, frequency and time when compared to other student entries that used the same machine or workout routine you picked? Contact Instructor if you cannot do this assignment because of medical reasons.

10

Diet Analysis (2X 50) Use the Super Tracker website to enter foods eaten. Use the assignment instructions to answer the questions about your nutrient intake.

100

Practice Quizzes – no points awardedExams/Final (4x50)

Practice quizzes will prepare you for the exams, and points are not added to your final scores. There is no limit to the number of times you can take the practice exam. There are 4 exams worth 50 points. Each may be presented in multiple choice, true or false, or matching formats. Exam questions are taken from the practice quizzes. Failing to take any scheduled exam during the available time frame may incur a 10% penalty or denial to make up the exam

200

Case Study Practice (3x20)Full Case Study (2x50)

In the textbook, at the end of each chapter, the author presents a case study that highlights the SOAP format. Starting in week 8 we will begin to analyze case studies using the same format but with some modification. The first three case studies will be presented in weeks 8 -10. Each week provides an opportunity to learn how to incrementally analyze a person with nutritional deficits. At the end of the first three weeks the student should be able to do a full analysis of a case study. Full analysis of the other two case studies begins weeks 12-13. Pay close attention to the feedback provided when the rubric is returned. Details for the case study are attached in the weekly folders in Blackboard.Voluntary collaborate sessions to explain this assignment are listed in the course calendar

160

Diabetes Paper Type 2 diabetes a chronic disease that can be initiated or exacerbated by food consumption. Explore types of diabetes, causes, chronic complications and applicable nutritional and pharmacological interventions.

70

Medical Nutrition Therapy

Using food items from a regular menu complete a diet modification for five diets.

100

Final Project Student groups will collaborate to complete a nutrition 100

Category Description Points or %power point presentation on the topic: Diet and cancer developmentYour group will submit a PPT presentation with 10 slides and in-depth explanatory notes. Details for this assignment are available in week 4 submit assignment folder in Bb.

Total points 1000

Extra credit@ 5 points each and Research paper on

anthropometrics @ 50 points

65

Course Calendar:Week Begins Ends Objectives & Reading Assignments Items Due1 01/09/2017 01/15/2017 1. Demonstrate understanding of orientation

assignments that are snapshots of future assignments

2. List and describe the steps in providing nutritional care

Read Chapter

01- Nutrition in Human Health

Discussion #1

Due 01/11

Other orientation assignment in Bb Due 01/15

Practice Quiz for chapter #01

2 01/16/2017

Campus Is Closed

01/22/2017 1. identify the three energy-yielding nutrients, the caloric value of each, and foods that are found in each nutrient group

Read Chapters:

02- Carbohydrates

03- Fats

04-Protein

Discussion #2

Due 01/18

Practice Quiz for chapters #02 #03, and #04

Week Begins Ends Objectives & Reading Assignments Items Due

Logon to https://www.choosemyplate.gov/supertracker/ and set up the online access for the diet analysis projects due 09/25/2016 and 10/30/2016. Instructions are attached in the week two module. Notify the instructor of any logon problems you may encounter.

Super Tracker Accessibility Information

3 01/23/2017 01/29/2017 September 07 – Campus closed

1. Summarize the difference between energy balance and energy imbalance in weight management

2. Describe a cardio-related physical activity commonly used in weight management

3. List basic principles of energy imbalance

Read Chapters:

05 – Energy Balance

16- Weight Management

Discussion #3

Due 01/25

Complete a 30 minute cardio workout on two separate occasions this week. Enter results in this week’s interactive blog link

Due 01/29

Check-in #1

Due 01/29

Practice quiz for chapters #05 and #16

4 01/30/2017 02/05/2017 1. List the four fat soluble vitamins, the B complex vitamins and summarize the

Discussion

Week Begins Ends Objectives & Reading Assignments Items Duedifference between fat soluble and water soluble vitamins

2. Use the Super Tracker to analyze nutrients for a five day food intake

Read Chapter

06- Vitamins

#4

Due 02/02

Practice quiz for chapter #06

5 02/06/2017 02/12/2017 1. Describe and compare the major and trace minerals

2. List benefits of calcium and Iron

Relate diet and sodium intake to heart health

Read Chapter

07- Minerals

Discussion #5

Due 02/08

DA1

Due 02/12

Practice quiz for chapter #07

6 02/13/2017 02/19/2017 1. List the functions of water

2. Summarize fluid compartments in the body

3. Describe hormonal control of fluid balance

4. List signs of dehydration

5. Identify the major organs for acid-base balance

Read Chapter

0 8- Water

Discussion #6

Due 02/15

Extra Credit Paper instructions was available in week 4 and due this week on 02/19

Practice quiz for chapter #08

Week Begins Ends Objectives & Reading Assignments Items DueExam #1

Due 02/13 – 02/19 covering Chapters 1,2,3,4,5,6,7,

and 16

7 02/20/2017 02/26/2017 October 07, 2016 – campus closed

1. Describe the process of ingestion, digestion, absorption, transport of nutrients, and excretion of waste

2. Discuss how cells use nutrients

3.Identify foods that are likely to harbor disease producing microorganisms

4. Name 3 pathogens that commonly cause foodborne illness and discuss how they affect the body (chapter 13)

Read Chapters:

09- Digestion, Absorption, Metabolism and Excretion and

13- Food Management

Discussion #7

Due 02/22

Check-in #2

Due 02/26

Practice quiz for chapters #09 and #13

8 02/27/2017 03/05/2017 1. Outline the nutritional needs of childbearing women during pregnancy and lactation

2. List the extra calories that a pregnant woman needs during the second and third trimester

3. Identify substances to be avoided by pregnant and breastfeeding women.

4. Recommended weight gain for pregnancy

5. Name and describe the three complications of pregnancy with treatment for each

Read Chapter

Discussion #8

Due 03/01

Case Study Practice 31

Due 03/05

Practice quiz for chapter #10

Week Begins Ends Objectives & Reading Assignments Items Due10- Life Cycle Nutrition: Pregnancy and Lactation

9 03/06/2017 03/12/2017 1. Explain the nutritional concerns of the full-term infant, toddler, preschool, school-age, and adolescence

2. Explain why breast milk is uniquely suited to the human infant’s capabilities

3. Discuss the rationale for the sequence in which semisolid foods are introduced into an infant’s diet

Read Chapter

11- Life Cycle Nutrition: Infancy, Childhood and Adolescence

Discussion #9

Due 03/08

Case Study Practice #2

Due 03/12

Practice quiz for chapter #11

03/13/2017

03/19/2017

SPRING BREAK

10 03/20/2017 03/26/2017 1. Prioritize the changes in the older adult's body that negatively affect their nutritional status

2. Identify the foods and food groups most likely to be lacking or excessive in the diets of adults

3. List several suggestions to improve food intake for older people in a variety of living

Read Chapter

12- Life Cycle Nutrition: The Mature Adult

Discussion #10 due 03/22

DA2 due 03/26

Case Study Practice #3Due 03/26

Exam # 2Due 03/20 – 26 covering Chapters 8, 9,10,11,12, and 13

11 03/27/2017 04/02/2017 1. Name the 3 methods of receiving nutrition delivery including the different types of enteral feedings and give the pros and cons to each and 2. Discuss the placement of enteral tube feedings

3. Discuss Types I-!V drug/nutrient interaction

Discussion #11

Due 03/29

Practice quiz for chapters

Week Begins Ends Objectives & Reading Assignments Items DueRead Chapters:

14 – Nutrient Delivery

15 – Interactions: Food and Nutrients vs. Medications and Supplements

#14 and #15

Week Begins Ends Objectives & Reading Assignments Items Due12 04/03/2017 04/09/2017 November 11, 2014 – Campus closed

1. Analyze the different types of diabetes, hormones associated with diabetes, acute and chronic complications of diabetes and the nutrition care of Type 2 diabetic individuals

2. List nutritional guidelines for people with diabetes mellitus during illness, exercise, delayed meals and hypoglycemic episodes

3. Examine the risk factors in cardiovascular disease and identify at least two nutrition strategies that reduce cardiovascular disease

4. Analyze heart healthy foods in chronic disease Identify strategies that are most likely to reduce the risk of cardiovascular disease.

5. Compare and contrast dietary modifications for clients with myocardial infarction, heart failure, and stroke.

6. Describe the DASH diet. Apply it to daily life.

7. List several flavorings and seasonings that can be substituted for salt on a sodium-restricted diet.

Read Chapters:

17- Diet in Diabetes Mellitus and Hypoglycemia

18- Diet in Cardiovascular Disease

Discussion # 12

Due 04/05

Extra credit

Case study 1

Due 04/09

T2DM

Due 04/09

Practice quiz for chapter #17

13 04/10/2017 04/16/2017

1. Define kidney disease

2. Identify the causes for acute and chronic kidney disease

3. List the nutrients important in CKD

4. Distinguish between the dietary preparation

Case study 2

Due 04/16

MNT

Week Begins Ends Objectives & Reading Assignments Items Duefor gastrointestinal surgery and the dietary preparation for surgery on other body systems.

5. Compare the diet-related interventions for postprandial hypotension and dumping syndrome.

6. Identify the mealtime treatment of gastroesophegeal reflux disease and hiatal hernia.

Read Chapters:

19-Diet in Renal Disease

20- Diet in Gastrointestinal Disease

Due 04/16

Exam #3

Due 04/10 -16

Covering Chapters 14,15, 17,and 18

Practice quiz for chapters #19 and #20

14 04/17/2017 04/23/2017

1. Explain how normal cells become cancerous

2. Summarize dietary guidelines for the prevention of cancer

3. Identify measure to increase oral intake for anorexic clients with cancer

4. Describe three approaches to increase oral intake for a cancer client with mouth ulcerations

5. Describe stress of starvation in critical care

6. List the 4 hypermetabolic states in critical care

7. Discuss examples that impact hypermetabolism

Read Chapters:

21- Diet in Cancer

22- Nutrition in Critical Care

Check-in #3Due 04/23

Practice quiz for chapters #21 and #22

Week Begins Ends Objectives & Reading Assignments Items Due15 04/24/2017

Finals Week04/30/2017 1. Define AIDS and HIV and list transmission

routes for the virus2. Discuss why malnutrition is commonly seen in clients with HIV or AIDS3. Describe why each client with AIDS needs an individualized nutritonal assessment 4. Differentiate between palliative and curative nutritional care.5. State appropriate nutritional screening questions for the terminally ill client.

Read Chapters: 23- Diet in HIV and AIDS24- Nutritional Care of the Terminally Ill

Group Project

Due 04/24

Practice quiz for chapters #23 and #24

05/01/2017 05/02/2017 Final or Exam #4

Covering chapters 19, 20 and 21.

Available from April 24 -30, 2017

Final Letter Grades submitted 05/02/2017

Final ExamDue 04/24 –04/28

Syllabus Disclaimer:Information contained in this syllabus is, to the best knowledge of this instructor, considered correct and complete when distributed to the student. The instructor reserves the right, acting within policies and procedures of Lake-Sumter State College, to make necessary changes in course content or instructional techniques without prior notice or obligation to the student.