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CONTENTS |
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General Information |
FNN 303
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COURSE DESCRIPTION FNN 303, Section 13022. Course is offered through the Division of Continuing Studies. Class meets Wednesdays, 5:30-8:15pm. Class is held at Four County Area Vocational Cooperative, 1607 East Dowling Street, Kendallville, IN. [MAP] This course provides a basic foundation in the science of nutrition with emphasis on the needs and functions of nutrients in the body, nutritional needs during the life cycle, and food and public health.
INSTRUCTOR Course webpage address: users.ipfw.edu/reidenba
Office hours are by appointment. Please feel free to contact me if you have any questions concerning the course. I would be happy to work with you, if you have difficulty with the material, assignments, or tests.
EDUCATIONAL PHILOSOPHY OF INSTRUCTOR The fundamental goals of education are to provide appropriate, accurate information. To teach students how to learn. To provide a foundation of knowledge, upon which students may build. To excite students to continue to expand and develop their knowledge and expertise. To motivate students to productively utilize information and experiences gained in their personal and professional lives. To provide a variety of experiences to assist diverse learning styles.
COURSE FORMAT A combination of lecture, small group discussion, individual and group activities, videos, and outside assignments will be utilized to enhance learning. Lecture outlines with objectives for each chapter are available. Students are encouraged to review the objectives and lecture outline for each chapter prior to class coverage of the material. The objectives and lecture outlines are included in the syllabus section of this website.
REQUIRED TEXTBOOK Whitney, Ellie and Sizer, Frances: Nutrition Concepts and Controversies, 10th Ed., Thomson Wadsworth. Belmont, CA, 2006.
Textbook is available shrink-wrapped with “Diet Analysis Plus", version 8, software in IBM Windows format.
COURSE POLICIES IPFW STUDENT HANDBOOK AND PLANNER Students are responsible for information in the current IPFW Student Handbook and Planner. Be familiar with the IPFW Code of Student Rights, Responsibilities, and Conduct. ATTENDANCE Attendance is important and is required to accrue class participation points. If class is missed, it is your responsibility to obtain lecture notes, handouts, etc., from another student. It is also your responsibility to find out, from another student, about any announcements that have been made concerning assignments, tests, and/or schedule changes. Students, who do not attend regularly, tend to have difficulty with this course. CIVILITY STATEMENT To facilitate learning in a safe, comfortable, productive environment, students and faculty are expected to treat each other with respect and dignity. All cell phones are to be off during class time.
ACADEMIC DISHONESTY Professional, mature conduct is expected of all students. Any form of academic dishonesty is in direct conflict with professionalism and will result in an F grade for the course. Please see the IPFW student handbook for the university policy regarding academic dishonesty.
OBJECTIVES A. To develop an understanding of the relationship of nutrition to health. • By applying the principles of good nutrition to the maintenance and improvement of the student’s own health. • By developing the ability to apply knowledge of nutrition in the student’s life and profession. • By recognizing and understanding the value of good nutrition in the prevention of disease. • By understanding and appreciating the importance of economic, social, psychological, physiological and religious factors affecting food choices and consumption. B. To gain a knowledge of basic nutrition principles. • By learning the functions, food sources, dietary reference intakes, and results of deficiencies and excesses of kilocalories and nutrients essential to health. • By learning how these nutrients can be included in the diet. • By developing an understanding of the nutritional needs of persons throughout the life cycle. • By being able to select and evaluate diets for nutritional adequacy. C. To develop an awareness of food fads and food quackery and the role of various agencies and individuals in combating these. D. To become aware of reliable sources of nutrition information.
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