NHM 311 Basic Nutrition

NHM 311 IS Sec 4, University of Mississippi
[See UM Catalog for Description]

3 credit hours

Instructor Information:

Emmy Parkes

Instructor name:
Emmy Parkes, MS, RD, LD, CDE 

Instructor Information:
Ms. Parkes is a lecturer in the Department of Nutrition and Hospitality Management. She is a Registered Dietitian Nutritionist with clinical and teaching experience. She worked at the University of Mississippi Medical Center in Jackson, MS for 5 years, first in the Diabetes Clinic and later with a diabetes education grant in the Mississippi Delta.

She joined the faculty at Ole Miss in the Fall of 2008, where she teaches Basic Nutrition for all students and 400-level dietetics classes for majors.

Instructor Contact:
  • Email: meparke1@olemiss.edu 
  • Office: Lenoir Hall, room 221

Contact Information:

E-mail is the best way to get in touch with Ms. Parkes!

If you have questions concerning the content of the course, you may contact the instructor directly using the Email Your Instructor link in the Lessons or Content page. Whenever sending email, please be sure to indicate your course title and number in the subject line.  Emails will be answered within 1-3 business days, which are M-F except University Holidays. NOTE: Ms. Parkes checks email a few times per day at most. Please wait at least 24 hours before sending a 2nd email.

For lesson or test administration issues, please contact the iStudy department:

The University of Mississippi
Division of Outreach and Continuing Education
iStudy
P. O. Box 1848
University, MS 38677

Phone: (662) 915-7313, toll-free (877) 915-7313
Fax: (662) 915-8826
E-mail: istudy@olemiss.edu

Course Description

Fundamental principles of human nutrition; application to needs of individuals and families at all stages of the life cycle.

 

Textbook Information:

Textbook information will be provided upon enrollment in your iStudy course.

Course Objectives:

Knowledge, Skill and Competencies:  from Accreditation Council for Education in Nutrition and Dietetics (ACEND)

The following course objectives are based on the Academy of Nutrition and Dietetics’ foundation knowledge for dietetics and nutrition practice. Upon completion students will be able to:

  • Assess the impact of a public policy position on nutrition and dietetics practice. (KRDN 2.3)
  • Describe basic concepts of nutritional genomics. (KRDN 3.5)
  • Describe safety principles related to food, personnel and consumers (KRD 4.5)

UM Hospitality Management (HM) Program Mission Statement

The mission of the Hospitality Management Program is to prepare a diverse community of students to become successful professionals and lifelong learners who aspire to leadership roles in the global hospitality industry and their community.

The HM program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) through 2019; therefore, the program must have established Program Learning Outcomes.

HM Program Learning Objectives

Students will:

  1. Have knowledge of leadership roles in business that is applicable to managing, controlling, and leading a successful operation in the global hospitality industry.
  2. Demonstrate the technical, social, critical thinking, and communication skills required to be successful in the workplace and to be lifelong learners.
  3. Gain hands-on and real-world experiences necessary to become successful professionals.
  4. Acquire a sense of community and social responsibility.

Course Learning Objectives

Students will be able to:

  1. Identify legal and ethical considerations affecting the marketing of food and dietary counseling.  (HM PLOs 1, 4)
  2. Apply knowledge of the principles of human nutrition to food selection of individuals and families (HM PLO 2).

Course Outline:

This course consists of 17 instructional modules (or lessons) and two proctored examinations.

Lesson Reading Assignments Due for Grades
Start Here *You MUST complete the syllabus quiz as soon as you have access to your Blackboard course. This is mandatory to verify your attendance.*NOTE: you must pass the Syllabus and Orientation Quiz for the course materials to appear on the Lessons page. Syllabus Quiz
0 Introduction Discussion board
1 Lesson 1: Introduction to the course and to MyPlate Quizzes, assignment
2 Lesson 2: DRI's and Nutrition Labels Quizzes
3 Lesson 3: The Science of Nutrition Quizzes
4 Lesson 4: Introduction to Digestion, Absorption and Metabolism Quizzes
 5 Lesson 5: Carbohydrates Quizzes
 6 Lesson 6: Proteins Quizzes
 7 Lesson 7: Lipids Quizzes
Midcourse Exam Proctored exam covering lessons 1-7 To be scheduled
and completed
before proceeding
MIDPOINT OF COURSE If you are a semester student, you must reach the midpoint of your course by the date specified in your information.
If you are a Flex UM student, you CANNOT WITHDRAW from this course after the lesson has been submitted.
All lesson assignments or exams needed to reach the midpoint of the course
 8 Lesson 8: Vitamins and Minerals Quizzes
 9 Lesson 9: More About Energy Expenditure Quizzes
 10 Lesson 10: More About Body Composition Quizzes
 11 Lesson 11: Eating Disorders Quizzes
 12 Lesson 12: Pregnancy Quizzes
 13 Lesson 13: Lactation and Breastfeeding Quizzes
 14 Lesson 14: Child Nutrition Quizzes
 15 Lesson 15: Nutrition and Aging Quizzes
 16 Lesson 16: Food Insecurity Quizzes, assignment
 17 Lesson 17: Food Safety Quizzes
Final Exam Comprehensive exam from all chapters (ensure all work is completed and graded prior to scheduling this exam) To be scheduled
and completed
to finalize credit

Grading:

Based on 400 possible points

Letter grade with +/- # of points approximate %
(for reference only)
A 360-400 ( >90%)
A- 352-359 (88-90%)
B+ 336-351 (84-88%)
B 320-335 (80-84%)
B- 312-319 (78-80%)
C+ 296-311 (74-78%)
C 280-295 (70-74%)
C- 272-279 (68-70%)
D 240-278 (60-68%)
F <239 ( <60%)

FAILURE TO TAKE THE FINAL EXAM WILL RESULT IN FAILURE OF THE COURSE.

You must submit the lessons required to take the course exam(s). Lessons required but not submitted will receive a grade of zero. For the final exam, all coursework must be submitted and graded.