FSHE 185 - The Science of Human Nutrition
Current Class Codes (CRN) for Online Sections of FSHE 185
KCC AA/DB and KCC AS/NS
Course Syllabus (abbreviated)
The integration of natural science concepts basic to the study of
human nutrition. Emphasis is placed on the nutrient requirements
of healthy individuals, nutrient categories and their characteristics,
physiological functions, and food sources. Includes the review and
adaptation of dietary practices to reflect current nutritional concerns
and issues. The course is designed for the person who wants an introduction
to nutrition and/or who may later choose to major in it. No college-level
science background is required.
Credit or concurrent enrollment in ENG 22 or higher level English;
MATH 24 or higher level math.
Barbara received her MPH in Community Health Education from San
Jose State University and BS in Public and Community Health
from the Arizona State University. Barbara is particularly interested
in personal health, nutrition and fitness, behavior change, community
organizing, political action, and public policy. She currently teaches
online classes at De Anza Community
College and Kapi`olani Community College and has taught classes
and directed progrms at San Jose State University, Foothill Community
College, and the University of California Santa Cruz.
Response time for email is 24 hours maximum (excluding weekends and holidays)
Department Chairperson, Ron Takahashi: email@example.com
Purchase Course Materials
Purchase Course Materials at the KapCC Bookstore or online at http://www.bookstore.hawaii.edu.
Go to the Kapi`olani Community College link and follow the cues.
1. The text at the KapCC bookstore is a binder text of the MyPlate Edition of Nutrition An Applied Approach. This text comes bundled with an e-text code for access to the online text built in our Laulima course site. If you purchase your text elsewhere (see #2 below), access to the publisher e-text can be purchased separately. Access to the publisher e-text is not required.
Thompson, Janice L. and Manore, Melinda, Nutrition An Applied Approach, Third Edition OR Thompson, Janice L. and Manore, Melinda, MyPlate Edition of Nutrition An Applied Approach, Third Edition. These soft bound textbooks can be purchased online.
If you are skilled using online textbooks, Thompson, Janice L. and Manore, Melinda, Nutrition An Applied Approach, Third Edition is available for iPad, iPhone and the web at Inkling. The Inkling text is robust. On the Inkling site, you can review a chapter before you buy.
Getting Started and Requirements
FSHE 185 is an online class administered using Laulima, the University of Hawaii chosen course management system. This course has no campus or synchronous meetings. Exams, work, and all communication will be conducted online. All instructor contact is online. If you are not comfortable studying independently, testing online, submitting work and/or using online communication tools to ask questions and participate, consider that an on- campus class may be a more appropriate learning environment.
Be prepared to spend a minumum of 12 hours per week reading and using the course study tools and materials. More time may be necessary depending
on English skills, study skills, and/or science background.
Minimum System Requirements Include:
of MS Word
Windows XP, OS X, or Vista
latest version of Firefox, Internet Exployer, or Safari
latest Shockwave, Flash, and QuickTime
FSHE 185 requires that all enrolled students have easy access for the entire term to a reliable computer with reliable high speed internet. Students are required to logon to the course site to complete work as assigned.
Study the fifteen chapters of the text using the resources on the course site.
Complete the homework exercises and
test as directed.
Take the three scheduled online examinations.
Participate in on-line class activities and discussions as assigned.
After completing the reading and workbook assignments, you should
be able to:
Identify factors that influence why you eat as you do and how
changes can be made in your diet.
Compare the various types of nutrition studies in terms of research
techniques and reliability of results.
Evaluate the nutritional adequacy of your diet using the US Dietary
Guidelines, MyPyramid, the Recommended Dietary Allowances,
food labels, and the Food Composition Table.
List and describe the six classes of nutrients, their functions,
risks of excess/deficiencies, sources and guidelines for intake.
Identify the energy producing nutrients and how an excess of
a deficiency of energy can affect the body.
Describe over and under nutrition and discuss causes, cures and
associated health effects.
Describe the effects farm production, processing, and storage
have on nutrients.
Discuss current issues related to the safety of the food supply
using concepts from toxicology.
Discuss how alcohol and other drugs interact with the nutritional
Describe the physiological changes that occur during the life
cycle and explain the changes in nutrient needs that accompany these
Evaluate nutrition information in popular media critically.
Apply the competencies learned and plan a menu/select from a
restaurant menu that would meet the requirements for an individual
based on the US Dietary Guidelines, MyPyramid, and the
Recommended Dietary Allowances.
Testing and Grading
Students who do not need special testing accommodations can take
the three required exams from any location using any reliable computer that is connected to a reliable high-speed interaet service that allows access to Laulima. Exams are open book and open note. Students
have 90 timed minutes to take each exam.
Points for FSHE 185 Course Grade:
Three exams (50 each) = 150 points
Homework exercises = 50 points
Participation = 20 points
Total possible points = 220
Grading Standard for FSHE 185 Course Grade
(total points = 220):
A 100 - 90% or 220 - 198 points
B 89 - 80% or 197 - 176 points
C 79 - 70% or 175 - 154 points
D 69 - 60% or 153 - 132 points
F less than 60% or below 132 points
It is the student's responsibility to monitor enrollment status
and withdraw from a class if desired or necessary. If you withdraw
from this course, do so according to college policies. If you do
not withdraw properly, the instructor is REQUIRED to assign a ‘F’.
If you are a student
with a documented disability and have not voluntarily disclosed
the nature of your disability and the support that you need, you are
invited to contact the Disability Support Services Office (DSSO), 'Ilima
103, 734-9552 (V/T), or email firstname.lastname@example.org, for assistance.
If you are a first- or second-semester student with any questions
about KCC or your major, please contact the First-Year Experience
faculty at email@example.com
or at 734-9245.
UH Policy on Email Communication
The electronic communications policy adopted in December 2005 establishes
the University of Hawai'i Internet service as an official medium
for communication among students, faculty, and staff. Every member
of the system has a hawaii.edu address, and the associated username
and password provide access to essential Web announcements and e-mail.
You are hereby informed of the need to regularly log in to UH email
and Web services for announcements and personal mail. Failing to
do so will mean missing critical information from academic and program
advisors, instructors, registration and business office staff, classmates,
student organizations, and others.
Campus Policy on Academic
Because the university is an academic community with high professional
standards, its teaching function is seriously disrupted and subverted
by academic dishonesty. Such dishonesty includes, but is not limited
to, cheating, which includes giving/receiving unauthorized assistance
during an examination; obtaining information about an examination
before it is given; using inappropriate/unallowed sources of information
during an examination; altering answers after an examination has
been submitted; and altering the record of any grade. Refer to the
UH Student Conduct Code for further information. Students caught
cheating once risk receiving an F for the class.
information contact: Barbara