Syllabus

Read the syllabus carefully. You are responsible for all information contained in this document. It describes the necessary information you will need to complete the course

  • Course Description

    • This course is designed for science and non-science individuals interested in  the nutrition, biology, chemistry, engineering and microbiology of food and how foods affect ones health and impacts on their environment.  This course provides students with a vocabulary of nutrition and food science terms that will enable them to understand, discuss, and evaluate nutrition and food science topics. Students should come away from this course being able to understand and have conversations about general nutrition and food science information presented to them through magazines, media, people, etc. This course provides 3 credits of Biological Science for General Education credit.

  • Instructor Information

  • Overall Goals

    • The overall goals of the course are to ensure students have:
      • The desire to learn about nutrition and food.
      • Interest in applying food health and safety to their lifestyles.
      • Knowledge to improve their health and well-being at home and in the work force.
      • Curiosity about evaluating their nutritional status.
      • The ability to integrate nutrition and food science as important biological and chemical principles.
      • A knowledge base necessary for making value judgments concerning issues in nutrition and food science.

  • Specific Student Objectives

    • Upon completion of this course, you will be able to:

      • Examine the foundations of Man’s Nutritional requirements.
      • Define basic nutritional and food science terms, measurements, and weights.
      • Identify the importance of macro and micro nutrients.
      • Examine the processes and components associated with the digestion and absorption of food.
      • Describe the quality, classification, transport, bio-chemical reactions, and sources of macro and micro nutrients.
      • Examine how food affects your health.

  • Teaching Strategies

    • Online lesson content, written assignments, and examinations.

  • COURSE MATERIALS

    • You can purchase the course materials from Pearson in two ways:

      1. When you log in to Sakai used for the course materials you will be able to purchase directly - Look at the MOVIE to see how or go to the: PEARSON LINK
      2. You can purchase an access code from bookstores. You should receive a white packet (below) with an access code.

        NOTE: Registering both ways should give you access to the materials and My Diet Analysis Program - ONLY ONE ACCESS CODE IS NEEDED

  • TEXT

    • The required material for the course is provided by Pearson and Kendall/Hunt Publishers.

      Pearson materials:

      • To purchase the Pearson Materials in Sakai, watch the QuickTime MOVIE.
      • To purchase the materials from the bookstore click on the following link for instructions (LINK).
      • To Get Access to the Lessons in Sakai by Registering at the Pearson Site watch the QuickTime MOVIE
      • For additional assistance, you can chat or e-mail with Pearson Technical Support at http://247pearsoned.com or call 1-800-677-6337.

    • Kendall/Hunt materials:

  • Course Communication

    • Critical announcements for the course are found in Sakai under Announcements. Most communication concerning course material is through Announcements in Sakai. You will see these in your My Workspace as well as in the course under Recent Announcements.  When an Announcement goes out in Sakai, it will also be sent to your Gatorlink email so multiple times during the day you should check your Sakai Announcements and email.

    • Other correspondence is through Gatorlink email. You should look at your Gatorlink email multiple times during the day to make sure you have not missed any important information, so constantly monitor your email. You must use Gatorlink email. However, before sending email to the instructors and TA, you must first submit it to the course Discussion and wait for an answer. If you do not submit your question to the course Discussion, it will not be answered. Requests for missing an exam, make ups, personal issues, etc. should be emailed directly to the instructors and not the course Discussion. Communication directly to us through the above method and not by phone (unless an emergency) is required. Read the FACT SHEET!

  • Students with Disabilities Accommodation

    • "Students requesting special accommodation must first register with the Dean of Students Office.  The Dean of Students Office will provide documentation to the student who must then provide this documentation to the Instructor when requesting accommodation."

  • Software Policy

    • All faculty, staff and students of the University are required and expected to obey the laws and legal agreements governing software use.  Failure to do so can lead to monetary damages and/or criminal penalties for the individual violator.  Because such violations are also against University policies and rules, disciplinary action will be taken as appropriate.

  • Office Hours

    • Uncle Marty has an "Open Door Policy" for office hours.  You are always welcome to come visit and get assistance.  Please call (352-392-1978 x405) or email first to make an appointment or to see if I am in – Remember my location (Map).

    • Teaching Assistant - ADRIANA MATHEUS, adrimatheus@ufl.edu

  • Course/Exam Rules

  • Course Outline

    • The course schedule for the class is divided into 4 Modules with an exam that tests each module. Lessons in the modules are text with additional media such as audio introductions, animations, videos, etc.

      Module 1 - Nutrition: The Beginning - Introduction; The History of Nutritional Development; The Cell; Digestion and Absorption of Chemicals in the Human Body; The Calorie; Exam 1

      Module 2 - Nutrition: The Macronutrients - Nutrient 1: Water; Nutrient 2: Proteins; Nutrient 3: Carbohydrates; Nutrient 4: Fats; Exam 2

      Module 3 - Nutrition: The Micronutrients - Nutrient 5:Vitamins; Nutrient 6: Minerals; Additional Nutrients: Phytonutrients and Nutraceuticals; Exam 3

      Module 4 - Food Safety: The Bad Bugs - Food Borne Disease; The Immune System, Food Allergy and Intolerance; Food Preservation; Exam 4

  • Grading/Exam Policies

    • Grades will be according to:

      • 4 examinations (160 pts:70%)
        • Exams are Open Book if using the Study Guide, Your Food and Health: A Study Guide for Man's Food from Kendall/Hunt. Read the EXAM RULES about searching the internet while taking the exam.
      • Food recall assignment (55 pts; 25%); and
      • Pepsi Challenge (10 pts: 5%)

      All assignments not turned in on-time will be deducted 10% per day.

      Your Grades can be accessed through Sakai. Click the GRADEBOOK2 link on the left to see your point totals for each assignment, exam and bonus quizzes. A 0 in any of the required grades, first means that it has not been graded; however, once graded, it means it was not received. and you have TWO WEEKS to dispute it.

  • Policies - WEB STUDENTS

      • Lessons are on e-Learning and you should try reviewing them weekly. There are four exams that test each module. You need to have completed the lessons before each exam.
      • Remember you are responsible for taking the exam at your scheduled date and time range. Look under Critical Dates for exam dates and times.
      • Check your Gatorlink Email and Announcements on Sakai multiple times a day for information concerning the course.

  • University of Florida Student Counseling Services

    • You are always welcome to see us if you have any problems. However, resources are available on campus for students having personal problems or lacking clear career and academic goals which interfere with their academic performance. These resources include:

  • Academic Honesty

    • As a result of completing the registration form at the University of Florida, every student has signed the following statement: "I understand that the University of Florida expects its students to be honest in all their academic work. I agree to adhere to this commitment to academic honesty and understand that my failure to comply with this commitment may result in disciplinary action, up to and including expulsion from the University."