Metropolitan Community CollegeClass Syllabus – Spring 2016

CLASS IDENTIFICATIONTITLE: NutritionPREFIX/SECTION: CHRM 2350- 4B CREDIT HOURS: 4.5CLASS BEGINS/ENDS: Thursday, March 10, 2016 – Thursday, May 12, 2016 MEETING DAY(S)/TIMES: Lecture – Thursday’s; 9:00 am to 12:10 pm

Lab- 12:30 pm to 3:15 pmCENSUS DATE: March 23, 2016WITHDRAWAL DATE: April 28, 2016*CLASS LOCATION: Bldg 21, Room 105LAB LOCATION: ICA Room 151

(*Eligibility for a refund is automatically calculated by the date of the withdrawal. For refund or account questions call: (402) 457-2405 or 1-800-228-9553)

INSTRUCTOR NAME: Jennifer Meyer, RD, LMNTOFFICE LOCATION: None OFFICE TELEPHONE: None FACSIMILE: None OFFICE HOURS: Before and after class or by appointmentEMAIL ADDRESS: jkmeyer2@mccneb.edu VOICE MAILBOX: 402-457-7200, ext. 8522WEB SITE: See Course Blackboard Page ACADEMIC AREA: Institute of Culinary Arts

LAB INSTRUCTOR NAME: Janet MarTELEPHONE: 402-457-2512EMAIL ADDRESS: jmar@mccneb.edu

COURSE INFORMATIONCOURSE DESCRIPTION:This course orients students to basic nutrition in the context of a modern food service operation. Emphasis is placed on nutrition guidelines for various population groups and disease states to enable the professional to respond knowledgeably to customers/ specific nutrition needs. Students apply nutrition principles in developing menus and preparing various meals reflecting current health and dietary guidelines. Students also explore health-centered cooking techniques and prepare meals suitable for common dietary restrictions.

COURSE PREREQUISITES: CHRM 1030

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COURSE OBJECTIVES: 1. To prepare, develop and modify standard recipes according to nutrition guidelines.2. To be able to evaluate individual dietary intake for nutritional adequacy.3. To identify functions, names, and general requirements of essential nutrients and their food sources.4. To describe the needs of specific people and groups in making nutritional choices.5. To discuss current topics and trends in nutrition including food labeling, additives.6. To identify health centered cooking techniques available to produce meals for various customer requirements.

REQUIRED & SUPPLEMENTAL MATERIALS:Text: “Essentials of Nutrition for Chefs”, by Catharine Powers and Mary Abbott Hess, Second Edition, 2013. ISBN: 9780981676944, Culinary Nutrition Publishing.Lab materials will be provided in lab.

SOFTWARE/FILE SUBMISSION REQUIREMENTS:Metropolitan Community College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).

CLASS STRUCTURE:1. Weekly class lectures and labs. 2. Lecture class activities and assignments, lab notebook. Students are responsible for

reading assigned chapters in the text and lab manual and for taking lecture and lab notes.

3. Lab reports4. Personal dietary analysis.5. Lecture and Lab Exams

TYPES OF ASSESSMENTS/ASSIGNMENTS:Lecture Exams (2 @ 50 points each) 100 pointsLecture Final Exam (Comprehensive) 100 pointsPersonal Dietary Analysis 50 points9 Lectures - Attendance & Participation (10 points each) 90 pointsChapters 9, 10, 11 take-home quiz 30 points9 Labs – Attendance (20 points each) 180 points5 Lab Reports (10 points each) 50 pointsLab Final Exam 100 pointsTotal Points 700 points

GRADING POLICY:Criteria for Determining Final Course Grade:

Grading scale: A = 93% -100% (648 – 700 points)B = 85% - 92% (592 – 647 points)C = 75% - 84% (521 – 591 points)D = 65% - 74% (452 – 520 points)F = 0 - 64% (0 – 451 points)

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TYPES OF ASSESSMENTS/ASSIGNMENTS: Participation: In addition to attending weekly lectures and labs, students are expected to participate/contribute during in-class activities and discussions. If you miss the portion of class when an activity/discussion occurs, there will be no opportunity for make-up.Assignments: If you do not understand the instructions for an assignment, it is your responsibility to seek clarification from the instructor. Assignments are due at the beginning of class on the date specified and no late assignments will be accepted. Exams: Exams will cover information from the text, class lectures, class discussions/activities, and supplemental materials provided by the Instructor. Make-up exams will not be given without the approval of the instructor. Approval should be obtained before the date and time of the exam. If approved, make-up exams need to be completed at the Metro Testing Center (Fort Omaha Campus) within 4 days of the original test date. The student is responsible for making his or her own appointment at the Metro Testing Center to take the make-up exam.

ASSESSMENT OF STUDENT LEARNING PROGRAM:Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK:By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

MAINTENANCE OF STUDENT RECORDS1. Homework will be returned the class following submission. Students will review

corrected homework during class.2. Final grades will be available through MyWay portal after the grade due date set

by the college. 3. Student tests, projects, etc. that are graded by faculty for determining the final

grade and were not returned to the student will be discarded if students do not pick up within 1 week. The final grade book will be kept for one (1) year.

INSTRUCTOR’S EXPECTATIONS OF STUDENTS ATTENDANCE/PARTICIPATION POLICY:

1. Attendance/Participation Reporting – To confirm each student’s eligibility to remain registered for the class, the instructor will officially report attendance/participation on or before the Census Date. Students in this section of CHRM 2350 must attend a class meeting by March 23, 2016.

2. Attendance Policy – Students will accumulate points for attendance and are expected to attend all class lectures and labs in order to fully participate in the learning experience. Professional courtesy also demands that students arrive on time for class and not leave early without instructor permission. Students are responsible for obtaining any material covered in missed classes. Lecture materials can be downloaded from the faculty website. Students who miss

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class will not be able to make up points missed due to attendance/in-class activities. Three absences in lecture or lab will result in failing the course (unless there are extenuating circumstances and prior arrangements have been made with the instructor). A student who fails to meet class attendance expectations will receive a failing (F) grade. A student earning an F grade due to attendance prior to the end of the quarter may avoid receiving the failing grade by withdrawing from the course before the Last Date to Withdraw from Class.

3. Participation Policy-- Class discussions, in-class activities and assignments receive points that are part of the student's final grade. If a student does not prepare for class, attend class, and participate/contribute when appropriate, he or she will receive reduced points and that may reflect in their final grade.

4. Students are responsible for meeting Satisfactory Academic Progress standards to remain eligible for financial aid. Student Participation Roster and F Grade Reporting information is posted at: myway.mccneb.edu/employees/Pages/Faculty-and-Staff-Resources.aspx.

5. Important Dates for the course are located in the official Class Schedule at http://www.mccneb.edu/schedule.

COMMUNICATION EXPECTATIONS:When you communicate with others in this course, you must follow the Student Code of Conduct, (http://mccneb.smartcatalogiq.com/en/current/Course-Catalog/Student-Services/Student-Conduct) which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at http://www.albion.com/netiquette/.

PORTABLE ELECTONIC DEVICES: Cell phones MUST be shut off or placed on vibrate during class. Do NOT bring/use music players to class. No headphones, ear buds or blue tooth devices during class.Students who choose to use prohibited electronic devices during class will be asked to leave and will forfeit attendance points for that class.

ACADEMIC HONESTY STATEMENT:Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at https://www.mccneb.edu/Current-Students/Student-Tools/Library.aspx or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx.

STUDENT WITHDRAWAL:If you cannot participate in and complete this course, you should officially withdraw through My Services on the MCC MyWay portal at http://myway.mccneb.edu or by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially

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withdraw will result in either an attendance-related failure (FX) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.Last drop date is April 28, 2016 for this class.

LEARNING SUPPORTMCC's Learning and Tutoring Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available. 

Detailed information about the Learning and Tutoring, Math, and Writing Centers is in the My Way portal, the College Catalog, and online at https://www.mccneb.edu/Current-Students/Student-Tools.aspx. 

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit http://www.mccneb.edu/dss/.

NONDISCRIMINATION AND EQUAL OPPORTUNITY STATEMENT:Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability or sexual orientation in admission or access to its programs and activities or in its treatment or hiring of employees.

TECHNOLOGY SUPPORT*  If you have difficulty connecting to the Internet, call your Internet provider.  *  If you need help connecting to the course from the Blackboard login page, refer to “Getting Started Online” at https://www.mccneb.edu/Online.  *  If you are unable to solve the problem, email BlackboardSupport@mccneb.edu or call 402-457-2834.

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 402-457-2900 or mcchelpdesk@mccneb.edu. 

TECHNOLOGY RESOURCES:By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website: https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx.

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ACADEMIC CALENDAR: https://www.mccneb.edu/Academic-Programs/Academic-Affairs/Academic-Calendar.aspx

IMPORTANT DATES: https://myway.mccneb.edu/StudentServices/Pages/default.aspx

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SCHEDULE OF ASSIGNMENTSLECTURE SCHEDULE AND ASSIGNMENTS

Date Subject Chapter Lab TopicStudents should read these chapters and complete quizzes by Week 3

Powers & Hess textChapters 9, 10, 11

WEEK 1 -Syllabus OverviewIntroduction to ESHAIntroduction to NutritionThe Power of Food

Chapter 1Weights and Measures

WEEK 2 - Nutrition Standards and Tools, Food Labels,Dietary Guidelines, Choose My Plate, Standardized Recipes

Chapter 2Due: Lab Report 1

(measurements)

Portions and plating to maximize

visual impact

WEEK 3 - Carbohydrates Chapter 3Due: Take Home Quiz

(Chapter 9-11) Grains

WEEK 4 - Exam 1 (Chapters 1-3)

Lipids (Fats and Oils)

Chapter 4Due: Lab Report 2 (ESHA for Grains)

Burgers

WEEK 5- Proteins

Drawing for Lab Practical Recipe and Modification

Chapter 5Due: Lab report 3(ESHA on Burger)

Alternative Proteins

WEEK 6 - Vitamins/Minerals Chapter 7Due: Lab report 4

(ESHA on Alternate Proteins)

Due: Personal Dietary Analysis

All about vegetables!

WEEK 7 - Exam II (Chapters 4, 5, 7)Planning Healthful Menus

Chapter 8Due: Lab report 5

(ESHA on Vegetables) *Rough Draft of Lab Practical Paperwork

due

Healthier Menu

WEEK 8 - Serving Guests with Special Needs

Chapter 13 Gluten Free &Alternative

SugarsWEEK 9 - Food for Healthful Living Chapter 12

*Final Draft of Lab Practical Paperwork

Due

Cooking for Kids

WEEK 10 - Lecture Final Exam (Comprehensive)

Nutrition Lab Practical

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NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.

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ESHA Food Processor Instructions for Recipe Analysis

The ESHA program is installed on the computers at the ICA building and on the computers in Building #21 (except for room 106). 

Double click on Food Processor icon on desktop screen User Name = fp_user Password = F00drules (00 numbers, not letters) Click on “recipe” when screen comes up

(You can search for an already existing recipe which has been saved)OR

Click on “new” Enter name of the recipe and fill any of the other data you wish but be

sure to enter serving size Click OK Type in the first ingredient Click on “search” Click on desired ingredient when all options comes up on the screen Click on select Type in quantity and measure to be used Click on OK

Continue to add all ingredients in the recipe. When you have added all ingredients …….

Click on close (X) at top of the recipe screen Click on save Click on file and then “save to file” and save on desktop in

“documents” (Create a new file for your recipes) Print off nutrition analysis by clicking on Print, then Label Display

(for a food label) and Spreadsheet (for nutrient spreadsheet). Return to Food Processor program and delete your recipe analysis by

going to “database” in the upper toolbar.

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Personal Dietary Analysis Due WEEK 6

Record your food/beverage intake for a 24-hour period. For extra-credit you may record your intake for up to 5 days (10 points for each day after 24-hours for a total of up to 40 extra-credit points). Then complete the steps listed below and turn in the printed reports listed in Step 6 and your one page (minimum length) typed summary report which answers the question in Step 7.

1. Go to www.choosemyplate.gov click on “SuperTracker” box.2. Click on “Create Your Profile”

Step 1: “Create Your Profile”: Profile Name, Age, Gender, etc.Step 2: “Register to Save Your Profile”: User Name, Password, etc. Step 3: “Submit to View Your Plan”; click on “Submit”

3. Return to “SuperTracker”. Click on “Track Food and Activity”. Then click on “Food Tracker”. The “SuperTracker” page should come up.4. Enter the date of the day being analyzed. 5. Enter the foods you have eaten in a 24-hour time period. You can enter all of the food you have eaten in the last 24 hours or if the last 24 hours was not typical, enter what you typically eat in a 24 hour time period. Don’t forget to enter beverages you consume especially those that contain calories. Enter your first food (such as a banana) in the box and click on “Go.” The program will show you a variety of food items. Pick the one that is closest to what you ate. In the case of bananas, click on “Bananas, raw”. Next, click on “Choose an Amount” and select a serving size and enter in the number of servings. Click on “Choose Meal Time”. Click on “Add”. Return to where you will add more foods to your list.6. Once you have entered all the foods you ate to your food list, print off a copy of the screen shot of the Supertracker data entry page (with the food group bar graph and empty calorie graph at the bottom of the page). 7. Click on the “My Reports” tab in the tool bar and print out the following 3 reports to be turned in with your one page typed summary:

1. Food Groups and Calories Hover over icon and select how you want to export the file from tab in tool bar.

2. Nutrients Report Hover over icon and select how you want to export the file from tab in tool bar.

3. Meal SummaryHover over icon and select how you want to export the file from tab in tool bar.

7. Summarize your findings about your one-day (or multi-day for extra-credit) dietary analysis in a one page typed paper. The paper must be a minimum of one page but may be more. It may be double spaced but the font size should be no larger than 12. - In the paper compare your nutrient intake to “Your Plan”. Note which nutrients

were high and which were low. Which food groups were high and which were low? What foods could you add to or subtract from your diet to improve the overall quality? Be sure to comment on the following nutrients: kcalories, protein, fat, fiber, Vitamin A, C, folic acid, and the minerals, iron, calcium, and sodium.

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Personal Dietary AnalysisScoring Sheet

for

___________________________________________

Reports included: (20 possible points)

Supertracker Data Entry Page (5 points) __________

Food Groups and Calories (5 points) __________

Nutrients (5 points) __________

Meal Summary (5 points) __________

One page summary report: (30 possible points)

Typed (5 points) __________

Compared total kcalories to My Plan (5 points) __________

Discussed which nutrients were low and/or high (5 points) __________

Compared the amounts of food eaten from each food groupto what is recommended (5 points) __________

Overall quality of the report and paper (10 points) __________

*Extra Credit (40 points) Recorded food intake for up to 5 days ___________(10 points per additional day after 24-hours)

Total Points __________

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