To think critically about nutrition—one of the goals of this course—you will first need to learn basic facts and concepts. I expect you will mature in thinking about nutrition, from black/white or right/wrong, to being able to identify and weigh relevant factors to recognize and recommend applications in real-life situations.
Examinations sample your abilities to remember facts and to apply them. Examinations are important and provide one indication of your progress or the lack thereof. Do your best, but remember that grades only measure your academic performance relative to this course. They do not assess your overall potential as a person, nor do they assess your overall intelligence or worth. What really matters is what becomes “written in the heart”—a healthy perspective about food and eating and body weight. I hope you will personally apply what you learn in this course!
This course has 15 lessons that correspond to the 15 chapters in the textbook.
As you proceed through this course, you will first read the lesson and reading assignment, sometimes watch a few short films, do the Self Check questions (not part of your grade), and then complete the quizzes (part of your grade, and required before moving on). There are four discussion boards that will allow you to interact with other students by posting your answer and responding to others.
There are also 4 assignments, 3 exams throughout the course, and a final exam which are part of your grade and must be completed by the deadlines indicated.
By the end of the course you should be able to:
This course fulfills the University Core or GE (General Education) requirement for Biological Science.
GE Learning Outcomes for Scientific Principles and Reasoning: Biological, Physical, and Social Science
Note: If you are going to purchase access to the electronic textbook, you need to go through MindTap! MindTap is not used or required for this course.
Each lesson includes a set of Self Check questions. There is also a small section of Self Check questions near the end of each chapter in the textbook. Both the Self Check questions in your course and in the textbook will help you review the lesson material and highlight areas where you could benefit from further study or review. These questions are for your benefit only and give you feedback on your answers; however, the answers do not need to be submitted for grading. Remember, any one of these questions could appear on one of the examinations.
There will be ten quizzes throughout the course that cover questions from the textbook chapter, and correspond with each exam. The quizzes consist of multiple choice and matching questions, which will be graded. Each quiz must be completed in order; you must complete the preceding quiz before moving to the next quiz. You will receive feedback for each quiz question that you miss, which will serve as a tool in helping you understand why you missed a particular question.
For each question in the quiz, I have tried to be straightforward and precise. I have not purposely included any trick questions. It is very important that you read the question very carefully before you begin to answer it.
Note: You may use your textbook to complete the quizzes. However, first answer the quiz questions as best you can without using your textbook. Before submitting your answers to the quiz, refer to your textbook to increase your understanding and correct any answers.
Note: If you don’t know what any food is that is mentioned in NDFS 100, it is your responsibility to find out. The exams assume a certain basic knowledge of foods commonly eaten in the US and Canada.
There will be four discussion boards in this course, one per unit, to give you the opportunity to interact with other students through meaningful discussion. They are found in lessons 1, 7, 10, and 14. You will be given a prompt and a description of how long your post and comments on other students' posts should be in the appointed lesson. The course TA and instructor will be checking these posts often, and we expect posts and comments that show critical thinking and analysis.
You will complete four instructor-graded assignments for the course. You will see specific directions for each assignment in the syllabus and worksheets. It will be to your advantage to wait to get feedback on each assignment before you submit the next one.
For each of these assignments, you will need to download and complete an assignment worksheet which you will turn in for grading. Each assignment must be in only one file. Specific information for each assignment is here in the syllabus and detailed instructions are in each assignment worksheet.
The purpose of this assignment is to find and interpret scientific nutrition from credible sources.
The purposes of this assignment are to:
For this assignment, you may choose one of two options: 1) Prepare an Entrée (and serve it and eat it with at least one other person), or 2) Plan and Follow a Menu for One Day. You may only complete one of the two assignments for a grade; there will be no extra credit given for completing both. (Although you could certainly do the other one for fun!)
The purposes of this assignment are to:
As part of Assignment #3A Worksheet, you will submit your recipe.
The purposes of this assignment are to help you:
As part of Assignment #3B Worksheet, you will submit your planned one-day menu and the Dietary Guidelines Comparison.
Hint: I recommend starting this assignment early. See lesson 14 for instructions.
The purposes of this assignment are to:
For each assignment, open the worksheet, complete the assignment fully, and then submit the assignment worksheet. In the comment box of the submission window, type your name and BYU Net ID. You may also type in any comments or questions you have for your instructor.
When you submit Assignments #1, #2, #3 and #4, your assignment must be completed and uploaded in a Word file format (.doc or .docx), .rtf, or .pdf; it cannot be .pages or another file format. Assignments not uploaded in Word or .pdf file format will receive 0 (zero) points.
Follow the assignment instructions on how to save and submit your assignment. By submitting the assignments you are acknowledging that they are entirely your own work.
There will be three examinations throughout the course, plus a final examination. All exams will be closed book and closed notes.
The examinations consist of multiple choice and matching questions. These questions have been designed to test both your recall of factual knowledge and your ability to apply some higher-order, critical thinking. There will be mathematical computations; therefore, you will be allowed to use a non-programmable, scientific calculator. Use of phones or other electronics are prohibited.
Before each exam you will be required to complete the corresponding “Exam Review Activity.” These activities cover most of the concepts you will need to know for the exam. They do not count towards your final grade and you can take them as many times as you would like. However, you must complete the Exam Review Activity before taking the exam and advancing in the course.
The final exam is comprehensive. It covers Lessons 1 through 15. The examination is composed of multiple-choice questions. These questions have been designed to test both your recall of factual knowledge and your ability to apply some higher-order, critical thinking. There will also be mathematical computations.
It is closed book, and you will have three hours to complete it. You may use a non-programmable calculator. The Dietary Reference Intakes (DRI) tables will be provided with the exam.
“If ye are prepared ye shall not fear.” D&C 38:30
Your grade will be based upon your performance on quizzes, discussion board participation, examinations, and the 4 assignments. Assignment grading is based on completeness and accuracy. It goes without saying that every quiz, discussion board post, assignment, and exam you submit should be entirely your own work.
|Syllabus Quiz||10||approx. 1%|
|10 Quizzes||10 each||approx. 15%|
|4 Discussion Boards||10 each||approx. 7%|
|Assignment #1||15||approx. 22%|
|Exam One||75||approx. 55%|
It is the policy of the NDFS Department that there will be no extra credit given in NDFS 100 and no substitutions for homework assignments or examinations.
The course is worth a total of 600 points (100%), which will be distributed according to the grading scale below.
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