School of Nursing
Course Syllabi
Course Description
Number: HLTH4330
Title: Nutrition
Credit: 3-0-3
Catalog description: This course introduces the student to the fundamental concepts of nutrition, the nutrients, and how the body uses the nutrients. This course includes a study of the impact of nutritional choices on various populations and age groups of individuals and an individualized dietary analysis.
Prerequisite(s): Junior standing
Corequisite(s): None
Textbook Information
Required:
Grodner, Long, DeYoung. Foundations and Clinical Applications of Nutrition: A Nursing Approach, Mosby, St Louis, Mo, 2007.
Recommended:
Whitney, Eleanor Noss and Eva May Nunnelley Hamilton. Understanding Nutrition, Ninth Edition. St. Paul: West Publishing Company, 2001.
Dudek, Susan G. Nutrition Essentials for Nursing Practice
Technology Requirements
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Each CSU student is required to have ready access throughout the semester to a notebook computer that meets the ITP Choice requirements (http://itpchoice.clayton.edu/) for the student's academic program.
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Students must have access to the Internet either through the on-campus local area network or through an Internet Service Provider.
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Students must be proficient with Internet access, WebCT Vista and Microsoft Office and demonstrate competency using web browsers, website navigation, search engines and e-mail communication.
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Contact the HUB for software and connectivity issues; no excuse will be accepted for inability to access the Internet and/or technical difficulties.
Course Objectives
By the completion of the course, the student should be able to:
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Identify the macro and select micronutrients and the major vitamins and minerals.
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Describe how the body breaks down and uses nutrients for storage and energy.
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Plan a healthy diet.
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Perform an analysis of your own and/or someone else's diet.
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Relate the factors i.e. time, economic, cultural that influence the ability of the individual and family to secure and maintain optimal nutritional status across the lifespan.
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Explain how to prevent and/or treat common health problems such as high blood pressure, diabetes, gastric reflux and lactose intolerance through dietary interventions.
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Assess nutritional needs and plan and conduct a nutritional educational class for a select individual and/or group.
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Discuss dietary factors involved in prevention and treatment of select health problems such as cancer and heart disease.
Methods of Instruction
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Active learning projects including personal dietary analysis and formulating and implementing a teaching plan
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Self-study modules with topics of basic personal and community nutrition, the process of digestion and nutrient absorption, the nutrients, vitamins and minerals, body composition and energy needs, common health problems associated with abnormalities in digestion, absorption and metabolism of those nutrients
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Videotapes
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On-line discussions, chats, and quizzes
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Study modules
Course Requirements
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Courses taught in an online format require students to be self-directed and responsible for meeting deadlines.
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Attendance is mandatory at scheduled on-campus meetings.
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This syllabus provides a general plan for this course; the faculty reserve the right to make changes to the syllabus and/or course schedule including but not limited to assignments, time tables, examinations, projects, etc.
Evaluation
| Chapter module completion including outside assignments, quizzes, and discussion | 50% |
| Midterm exam | 20% |
| Final exam | 20% |
| Dietary analysis project | 5% |
| Final teaching project | 5% |
Grading Scale
| 89.50-100% | A |
| 79.50-89.49% | B |
| 69.50-79.49% | C |
| 59.50-69.49% | D |
| 59.49% and below | F |
Classroom Policies
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Attendance: Mandatory for scheduled on-campus meetings.
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Communication: WebCT Vista is the official tool for this course and is accessible online from any computer; students are responsible for monitoring e-mail on a regular basis and should direct all communications with faculty and other students through WebCT or Clayton State e-mail.
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Conduct: Students must abide by policies in the University Student Handbook, the Basic Undergraduate Student Responsibilities, and if applicable program handbook; the code of academic integrity will be strictly enforced.
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Electronic devices: Cell phones/pagers must be turned off (or placed on vibrator mode) during class meetings. Permission from individual faculty is necessary before taping a class.
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Mid-term progress report: Mid-term grade will reflect approximately 1/3 of the entire course grade. Based on this grade, students may choose to withdraw from the course and receive a grade of “W”; contact the Registrar for withdrawal procedures.
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Submission: Students are responsible for completion and submission of all course requirements as scheduled in the course calendar. On-line activities not submitted by the due date must be completed within one week for credit; a late penalty will affect grade. Make-up work is at the discretion of the faculty.
To obtain this document in an alternative format, contact the Disability Resource Center.