Slide 2 Nutrition 1 Online Course @ IVC Health and Nutrition
Program Instructor: Dr. Simon Davies Slide 3 Course Overview Course
Content Course Goals Skills & Scholarship Required Texts Grade
Requirements Grade Policies Slide 4 Overview: Course Goals The goal
for you, the student, is to understand the effect of what you eat
on your health. You will be able to make educated nutritional
purchases, decipher commercial labeling, and evaluate nutritional
fads/diets. You will also gain insights into your own nutritional
profile and understand how to make healthy changes. You will be
expected to work through all the assignments, readings, chapter
tests, and lecture PowerPoint quizzes, according to the given
schedule. Slide 5 Overview: Skills & Scholarship This course is
designed to challenge your critical evaluation and understanding of
fundamental nutritional principles. You will be expected to use the
assignments and readings in order to develop your assessment and
understanding of current nutritional thinking. The assignments will
include a nutritional evaluation, chapter tests, lecture quizzes,
restaurant visit, cholesterol test, and a final project. Slide 6
Overview: Texts Thompson, J., & Manore, M. Nutrition: An
Applied Approach. (3rd Edition) Publisher: Pearson: Benjamin
Cummings The above-listed text is available (in paperback form) in
the IVC Bookstore. You also should be able to order it over the
web, or find it at any full-service retail bookstore. You are
responsible for information gained in the assigned readings. NOTE:
Any additional assigned readings will be placed on the course
blackboard. Make sure you have the textbook that includes access to
the dietary food analysis program (online or CD- ROM, but NOT the
option requiring a course code). Slide 7 Overview: Grade
Requirements & Policies Course Requirements Individual Points
Total Points 16 Chapter Tests including one test on all 15 in depth
sections) 348 2 Tests on PowerPoint Lectures 1020 Final Project
2525 Visit to Vegan Restaurant 6 6 Cholesterol Test and Blood-Type
3 3 102 Points Total Points Available 102 Points Grading Policy and
AssignmentsScale: 90-100 A80-89 B 70-79 C 60-69 D 70-79 C 60-69 D
0-59 F W or WF 0-59 F W or WF Please remember that an instructor
does not GIVE grades, but RECORDS your efforts! Slide 8 Course
Overview Orientation Complete . You may now view the following
orientations: Blackboard Navigation and Communication Chapter Tests
and Quizzes Restaurant Visit Cholesterol & Blood-Type Final
Project See YOU there!
