Course Detail

NHM 311 Basic Nutrition

NHM 311 IS Sec 5, University of Mississippi
[See UM Catalog for Description]

3 credit hours

Instructor Information:

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.

Contact Information:

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. NOTE: Whenever sending email, please be sure to indicate your course title and number in the subject line. You can expect a response within 72 hours, although it may be longer on weekends. Many instructors reply within 24 hours.

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

Course Description

From the University of Mississippi Catalog: 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 one orientation modules (Lesson 0) and 15 instructional modules (Lessons 1-15). In general, you should complete one lesson per week to complete the course within a traditional 16-week time frame. 

Both the midterm and final exam will be proctored via Respondus Monitor.

Each lesson has a quiz, most of which are broken up into parts A, B, C, etc. throughout the lesson. 

Below you will see a pacing guide for the course.

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

0

Course Orientation 

Course Orientation Quiz 
Introduce Yourself
Discussion Board 

Week 1

1

Introduction to Nutrition: Terms and Food Labels

 Quizzes 1A, 1B, & 1C 

Week 1

2

The Science of Nutrition: MyPlate & DRI's

Quizzes 2A, 2B, 2C, & 2D
MyPlate Assignment 1 

Week 2

3

Introduction to Digestion, Absorption and Metabolism

Quizzes 3A & 3B

Week 3

4

Carbohydrates

Quizzes 4A, 4B, 4C, 4D, & 4E
MyPlate Assignment 2

Week 4

5

Proteins

Quizzes 5A, 5B, 5C, 5D and 5E
MyPlate Assignment 3

Week 5

6

Lipids

Quizzes 6A, 6B, 6C, 6D & 6E
MyPlate Assignment 4

Week 6

Mid Term Exam

Proctored Midterm exam covering lessons 1-6

Mid Term Exam

Week 6

MIDPOINT OF COURSE

You MUST reach the midpoint of your course by the date specified in your information.

All lesson assignments or exams needed to reach the midpoint of the course

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

7

Vitamins and Minerals 

Quiz 7A
MyPlate Assignment 5

Week 7

8

More About Energy Expenditure 

Quizzes 8A & 8B

Week 8

9

More about Body Composition

Quizzes 9A, 9B & 9C 

Week 9

10

Eating Disorders

Quiz 10A & 10B 

Week 10

11

Nutrition during Pregnancy & Lactation

Quiz 11A, 11B, 11C, and 11D

Week 11

12

Child Nutrition 

Quiz 12A, 12B, & 12C

Week 12

13

Nutrition and Aging

Quiz 13A

Week 13

14

Food Insecurity

 Quiz 14A, 14B, &14C 

Week 14

15

Food Safety 

 Quiz 15A 

Week 15

Final Exam

Proctored, comprehensive final exam (about 1/3 vitamins and minerals matching, 1/3 lessons 7-15, and 1/3 lessons 1-6).

Final Exam
To be submitted
to finalize credit

Week 16

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

Grading:

Based on 400 possible points