Nutrition - NTRN 215 Online Course Syllabus and Study Guide

Course Overview

Introduction to Nutrition Principles

This course, Nutrition - NTRN 215, is designed to provide students with a comprehensive understanding of nutrition as it relates to human physiology, biochemistry, the life cycle, health, and disease prevention. Students will explore dietary choices in the context of human behavior, culture, health beliefs, media influence, and social attitudes. The course emphasizes the application of nutrition knowledge to personal, professional, family, and community needs, and encourages advocacy for healthy attitudes toward food and fitness at all ages and sizes.

Course Learning Outcomes

Key Competencies

• Understanding Nutrition Principles: Demonstrate knowledge of nutrition principles in relation to human physiology, biochemistry, life cycle, health, and disease prevention/treatment.

• Critical Interpretation: Interpret popular nutrition information using basic nutrition concepts, human physiology, and media tactics. Respond compassionately to the interplay of science and human behavior in health problem-solving.

• Social Awareness: Recognize various social forces driving nutrition-related health problems globally.

• Healthy Food Selection: Apply principles for selecting healthy foods, assess nutritional needs across life stages, and recommend diets for disease prevention/control.

Required Textbook

The Science of Nutrition (Fifth Edition)

• Authors: Thompson, Manore, Vaughan

• Publisher: Pearson Higher Education, San Francisco, CA

• Availability: University of Saint Francis Official Bookstore

Course Structure and Topics

Weekly Topics and Assignments

The course is organized into weekly modules, each covering essential topics in nutrition. Below is a summary of the main topics aligned with the standard nutrition curriculum:

• Week 1: Science of Nutrition, Designing a Healthful Diet, "We are what we eat"

• Week 2: Carbohydrates (CHO), Lipids

• Week 3: Proteins, Fluid & Electrolytes

• Week 4: Nutrients in Energy Metabolism, Antioxidants, Vision

• Week 5: Bone Health, Blood, Immunity

• Week 6: Healthy Weight, Physical Activity

• Week 7: Food Safety, Equity, Sustainability

• Week 8: Life Cycle Nutrition

Assignments include quizzes, discussion posts, infographics, PowerPoint presentations, diet analysis projects, and class meetings.

Grading and Assessment

Assessment Methods

• Quizzes (5 x 50 points)

• Discussion Posts and Responses (8 x 25 points)

• Infographic (130 points)

• PowerPoint Presentation (135 points)

• Diet Analysis Project (135 points)

• Class Meetings (3 x 50 points, tentative)

Grading Scale:

Grade	Percentages
A	100-92
A-	91-90
B+	89-88
B	87-82
B-	81-80
C+	79-77
C	76-70
D	69-60
F	59-0

Professional Expectations

Attendance and Behavior

• Be prepared for class meetings by reviewing assigned materials.

• Attend class, be punctual, and stay for the entire session.

• Communicate absences in advance and provide documentation for excused absences.

• Dress appropriately and professionally for class and client meetings.

• Engage actively in class discussions, group activities, and laboratory lessons.

• Respect differences and collaborate with classmates and instructors.

Academic Integrity and AI Policy

Ethical Standards

• Academic honesty is fundamental; violations include cheating, plagiarism, and falsification of records.

• AI tools (e.g., ChatGPT, Dall-e) are permitted when specified; unauthorized use results in penalties.

• Proper citation of AI-generated content is required, following APA or MLA formats.

Support Services

Accessibility, Wellness, and Technical Support

• Student Disability Services provide accommodations for documented disabilities.

• Health & Wellness Center offers confidential counseling and consultation.

• Title IX Coordinator addresses discrimination, harassment, and pregnancy-related accommodations.

• Technical support is available for course material, Canvas, and IT services.

• Vann Library and Writing Center offer academic resources and writing assistance.

Course Schedule

Weekly Breakdown

Week	Topics	Assignments
1	Science of Nutrition, Designing a Healthful Diet, We are what we eat	Intro Video, Discussion: Appetite vs Hunger, Quiz 1 (Ch 1-3)
2	Carbohydrates, Lipids	Discussion: Simple/Complex CHO, Infograph on Lipids, Meet
3	Proteins, Fluid & Electrolytes	Discussion: Protein needs/supplements, Quiz 2 (Ch 4,5,6,9)
4	Nutrients in Energy Metabolism, Antioxidants, Vision	Discussion: Free radicals, PowerPoint on vitamins/minerals, Meet
5	Bone Health, Blood, Immunity	Discussion: Bone health nutrients, Quiz 3 (Ch 8,10,11,12)
6	Healthy Weight, Physical Activity	Discussion: Healthy Weight, Nutrient Analysis, Meet
7	Food Safety, Equity, Sustainability	Discussion: GMO’s, Quiz 4 (Ch 13,14,15,16)
8	Life Cycle Nutrition	Discussion: Course Feedback, Quiz 5 (Ch 17,18,19)

Franciscan Mission and Values

Core Values

• Ceaseless Adoration: Honor God's presence in all interactions.

• Generous Love: Foster community, give and accept help.

• Franciscan Joy: Appreciate simple things and express gratitude.

Additional Information

Policies and Resources

• Non-discrimination policy covers age, race, national origin, religion, sex, disability, genetics, and veteran status.

• Technical support and library resources are available for all students.

• Academic and support services include tutoring, mentoring, and writing assistance.

This syllabus is tentative and subject to change.