NHM 311 Basic Nutrition

NHM 311 IS Sec 3, 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. Emmy Parkes, MS, RDN, CDE is a lecturer in the Department of Nutrition and Hospitality Management. She is a Registered Dietitian Nutritionist and a Certified Diabetes Educator. 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.

Contact Information:

If you have questions concerning the content of the course, you may contact the instructor directly using the email link in the "Communications" tab. NOTE: 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. Please wait at least 24 hours before sending the instructor a 2nd email. 

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

The University of Mississippi
Division of Outreach and Continuing Education
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. (3 credit hours)

This course covers the fundamental principles of human nutrition with an application to the needs of individuals and families through the lifespan and an exploration of current trends in the field. Each lesson includes a narrated powerpoint presentation and reading assignment. Quizzes are spaced periodically throughout the course. Some lessons will have additional material such as links to videos or websites with additional information. There will be two exams.

Textbook Information:

There is no required textbook for this course. Instead of a traditional textbook, you will be provided with links to websites, videos, or PDF files from peer-reviewed, evidence-based sources that provide you with the information you need.

Course Objectives:

Objectives include (but are not limited to):

Dietetics & Nutrition Program Learning Outcomes
KR 3.2.a. (from the Accreditation Council for Education in Nutrition and dietetics)

  • Students are able to apply knowledge of the role of environment, food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
  • Students will be able to list 5 socioeconomic, cultural, and/or psychological influences on food and nutrition behavior.
  • Students will be able to describe basic digestive physiology, nutrient metabolism, and nutrient needs for humans throughout the lifespan.

KR 4.3.a. (from Commission on Accreditation for Dietetics Education)

  • Students are able to explain the impact of a public policy position on dietetics practice.
  • Students will be able to explain the effect of public policy on menu offerings in restaurants.
Hospitality Management Student Learning Outcomes (SLOs)
Students graduating from the Hospitality Management program at the University of Mississippi will be able to relate knowledge of operations to the provision of goods and services in the hospitality industry.

Course Outline:

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

You MUST take the syllabus quiz within 2 weeks of enrolling or you will be dropped from the course. NOTE: you must pass the Syllabus and Orientation Quiz for the course materials to appear on the Lessons page.


Reading Assignments

Due for Grades

Pacing Guide
to complete the course in a traditional semester

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

Week 1



Discussion board

Week 1


Introduction to MyPlate

Quiz 1

Week 1


The Science of Nutrition

  Quiz 2: covers Lessons 2-4

Week 2


Introduction to Digestion, Absorption, and Metabolism

Week 3


Introduction to DRI's

Week 4


Carbohydrates: Sugars, Starches, and Fiber

Quiz 3

Week 5


Proteins and Amino Acids

Quiz 4

 Week 6


Lipids: Triglycerides, Phospholipids, and Cholesterol

Quiz 5

 Week 7

Mid Course Exam

Proctored exam covering lessons 1-7

To be scheduled
and completed
before proceeding

 Week 7


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

The exact date semester students are required to reach the midpoint is specified in your information.


Vitamins and Minerals

Quiz 6

Week 8


Special Topics: Electrolytes, Hypertension, Osteoporosis, and Iron-deficiency Anemia

  Quiz 7: covers Lessons 9-10

Week 9


Body Composition

Week 10


Weight Management

Quiz 8

Week 11


Disordered Eating

Quiz 9

Week 12


Nutrition During Pregnancy and Breastfeeding

  Quiz 10: covers Lessons 13-14

Week 13


Infant and Child Nutrition

Week 14


Nutrition and Aging

Quiz 11

Week 15


Hunger and Food Insecurity

Quiz 12

Week 16


Food Safety

 no submission

Week 17

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

Week 17


Grading Scale:
90 - 100% = A
80 - 89% = B
70 - 79% = C
60 - 69% = D
Below 59% = F


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.