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Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020HMGT 2460 INTRODUCTION TO NUTRITION SCIENCEInstructorSarah B. Rozell MS, RDN, LDOffice HoursAll “office hours” are virtual. I do not have an office on the UNT campus. CommunicationYour instructor answers emails on weekdays. UNT email is preferred! Sarah.Rozell@UNT.edu You will be answered within 72 hours. Prerequisites NoneCatalog Course DescriptionThis course is an introduction to the relationship between nourishment, lifestyle choices, and long‐termhealth. Topics include classes, sources, and functions of nutrients; and their digestion, absorption, andmetabolism. Investigation of eating patterns using database technology demonstrates the relationshipbetween food consumption and nutrient adequacy. The economic, cultural, and psychologicalimplications of food choices and eating behaviors are studied.Course Level Objectives (CLO)1. Examine the relationship of macronutrients and micronutrients to overall good health2. Analyze tools used to create a healthy diet3. Describe digestion and the metabolic process 4. Apply the scientific method when analyzing nutrition dataLearning OutcomesBy the end of this course, students will be able to:
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020CLOUNITLEARNING OUTCOMEASSIGNMENTUnit 11Chapter 1Explain how nutrition supports healthIdentify the six classes of nutrients essential for healthQuiz 1, Exam 11, 2Chapter 2Identify five characteristics of a healthful dietExplain how to read a food label, including the Nutrition Facts panel to determine the nutritional profile of a given foodDescribe ways to create healthy meals, including eating outQuiz 2, Exam 1Intro LabLabs 1 & 23Chapter 3Describe the process of hungerIdentify the organs involved in the digestion of food and the specialized organs and features that contribute to GI functionQuiz 3, Exam 1Unit 21, 3Chapter 4Distinguish between simple and complex carbohydratesDescribe the steps involved in carbohydrate digestion, absorption, and transportIdentify three functions of carbohydratesQuiz 4, Exam 2Lab 21, 3Chapter 5Distinguish between triglycerides, phospholipids, and sterolsIdentify five functions of fatDescribe the steps involved in fat digestion, absorption, and transportQuiz 5, Exam 2Lab 31, 3Chapter 6Describe the chemical structure of proteinsList eight functions of proteins in the bodyExplain how proteins are digested and absorbedQuiz 6, Exam 2Lab 4Unit 31In-Depth 6.5Distinguish between fat-soluble and water-soluble vitaminsQuiz 7, Exam 3
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Describe the difference between major, trace, and ultra-trace minerals1, 3Chapter 7Describe the location and composition of body fluid Identify the critical contributions of water and electrolytes to human functioningDiscuss the mechanism of fluid balanceQuiz 8, Exam 33Chapter 8Explain how the body regulates energy metabolismIdentify the contributions of the B-vitamins, choline, and four minerals to energy metabolismDescribe the process of oxidation and its damaging effects on cells and the role of antioxidants in opposing this damageQuiz 9, Exam 33Chapter 9Identify and discuss the contributions of three trace minerals and four vitamins that help maintain healthy bloodDescribe the composition and activities of healthy boneIdentify and discuss the contributions of minerals and fat-soluble vitamins that support bone healthQuiz 10, Exam 3Required Textbook Thompson JL, Manore MM & Vaughn L. Nutrition, An Applied Approach, 5th ed. San Francisco, CA; Pearson.ISBN-13: 978-0134516233 ISBN-10: 0134516230The textbook can be purchased new, rented or you may use an e-version. The 5th edition is required.Technical SupportStudent Helpdesk:UIT Helpdesk
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Sage Hall 130940-565-2324helpdesk@unt.eduComputer RequirementsSince this is an online class, it is important you use a reliable computer to be successful. You must also use a reliable computer connection and browser (Google Chrome or Firefox). IMPORTANT: Do not use your phone to take quizzes or exams!Minimum Technical Skills Needed:Examples include:Using the Canvas learning management systemUsing email with attachments Creating and submitting files in commonly used word processing program formats (pdf or Word doc only)Copying and pastingDownloading and installing software as neededUsing spreadsheet programsStudent Academic Support ServicesLinks to UNT Resources can be found on the Home module in the file Start Here within Canvas.NetiquetteThis is an online class where you will be communicating with many other students. You are expected to be respectful, participate in class discussions, communicate clearly, be ethical and respect others privacy.Course Requirements
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Grade Determination (This is a 3‐credit hour course: online lecture and lab)Grade DistributionEach Total PossibleGrade ScaleTextbook quizzes 10 @10100A = 378-420Lab quizzes 4 @ 5 20B = 336-377Lab reports 5 @ 20 100C = 294-335Discussions 4 @ 5 20D = 252-293Unit exams 3 @ 50150F = <252Final Exam 1 @ 30 30TOTAL POINTS POSSIBLE420Unit Makeup Quiz – The unit makeup quiz will replace one missed text quiz in that unit.Late Exam – The late exam is available only if you miss the regular unit exam. The late exam is worth 40 points (10 point penalty).Makeup Lab – The makeup lab will replace one missed lab and the makeup lab quiz will replace one missed lab quiz. Online Lesson Material Outline1. Nutrition in health2. Designing a healthy diet3. Human body, digestion and absorption of nutrients4. Macronutrient: carbohydrate5. Macronutrient: lipid6. Macronutrient: protein7. Vitamin & mineral review8. Nutrients involved in fluid and electrolyte balance9. Nutrients and key body functions
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 202010. Nutrients and healthy tissuesLab Topics1. Measurement of food portions2. Nutrition Facts Labels3. Breakfast cereal grain, fiber, calorie and added sugar4. Dietary fats content & quality5. Plant based diets and protein quality6. Estimating calcium intake and adequacy7. Dietary balance and frequency of fast foodsLab ReportsLab reports must be saved as a PDF doc in order to open in Canvas. A grade of zero will be given if not saved in the required format.Response Time for GradingNormally, written assignments will be graded and/or feedback returned within 2 weeks of the due date. However, if is not possible to grade and return your feedback that quickly an Announcement will be posted to let everyone know when it can be expected. RevisionsThe Instructor reserves the right to revise this syllabus and list of requirements when such revisionbenefits the objectives of the course and make effective use of class time.
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Important for Timely Graduation· A prerequisite is a course or other preparation that must be completed before enrollment in another course. All prerequisites are included in catalog course descriptions.· Advisors help you sequence courses correctly for an “on time” graduation. Ultimately, it is a student’s responsibility to ensure they have met all prerequisites before enrolling in a class.· Students who have not met prerequisites will not be allowed to remain in a course.· Once classes begin, students often have few, if any, options for adding a different course, which can be an issue for financial aid.FINANCIAL AID SATISFACTORY ACADEMIC PROGRESS (SAP) UNDERGRADUATESA student must maintain Satisfactory Academic Progress (SAP) to continue to receive financial aid. Students must maintain a minimum 2.0 cumulative GPA in addition to successfully completing a required number of credit hours based on total registered hours per semester. Students cannot exceed attempted credit hours above 150% of their required degree plan. If a student does not maintain the required standards, the student may lose financial aid eligibility.If at any point you consider dropping this or any other course, please be advised that the decision to do so has the potential to affect your current and future financial aid eligibility. Please visit http://financial aid.unt.edu/satisfactory-academic progress-requirements for more information about financial aid Satisfactory Academic Progress. It may
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020be wise for you to schedule a meeting with your academic advisor or visit the Student Financial Aid and Scholarships office to discuss dropping a course before doing so.Payment DeadlineIt is imperative that students have paid for all enrolled classes. Please check your online schedule daily through the 12th class day (Sept. 5, 2020) to insure you have not been dropped for non-payment of any amount. Students will be dropped for nonpayment for enrolled courses, parking fees, schedule change fees, etc. Please check your account daily through the 12th class day to ensure you have not been dropped for non-payment of any amount. It is the student’s responsibility to make all payments on time.Students cannot be reinstated for any reason after the 12th class day regardless of situation. ACADEMIC ORGANIZATIONAL STRUCTUREUnderstanding the academic organizational structure and appropriate Chain of Command is important when resolving class-related or advising issues. When you need problems resolved, you should follow the steps outlined below:
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Individual Faculty Member/AdvisorDepartment ChairAssociate Dean, College of Merchandising, Hospitality & TourismDean, College of Merchandising, Hospitality & TourismOFFICE OF DISABILITY ACCOMMODATIONSThe University of North Texas and the College of Merchandising, Hospitality and Tourism make reasonable academic accommodation for students with disabilities. Students seeking accommodation must first register with the Office of Disability Accommodation (ODA) to verify their eligibility. If a disability is verified, the ODA will provide you with an accommodation letter to be delivered to faculty to begin a private discussion regarding your specific needs in a course. You may request accommodations at any time, however, ODA notices of accommodation should be provided as early as possible in the semester to avoid any delay in implementation. Note that students must obtain a new letter of accommodation for every semester and must meet with each faculty member prior to implementation in each class. Students are strongly encouraged to deliver letters of accommodation during faculty office hours or by appointment. Faculty members have the authority to ask students to discuss such letters during their designated office hours to protect the privacy of the student. For additional information see the Office of Disability Accommodation website at http://www.unt.edu/oda. You may also contact them by phone at 940.565.4323.COURSE SAFETY STATEMENTS
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Students in the College of Merchandising, Hospitality and Tourism are urged to use proper safety procedures and guidelines. While working in laboratory sessions, students are expected and required to identify and use property safety guidelines in all activities requiring lifting, climbing, walking on slippery surfaces, using equipment and tools, handling chemical solutions and hot and cold products. Students should be aware that the University of North Texas is not liable for injuries incurred while students are participating in class activities. All students are encouraged to secure adequate insurance coverage in the event of accidental injury. Students who do not have insurance coverage should consider obtaining Student Health Insurance for this insurance program. Brochures for this insurance are available in the UNT Health and Wellness Center on campus. Students who are injured during class activities may seek medical attention at the UNT Health and Wellness Center at rates that are reduced compared to other medical facilities. If you have an insurance plan other than Student Health Insurance at UNT, please be sure that your plan covers treatment at this facility. If you choose not to go to the UNT Health and Wellness Center, you may be transported to an emergency room at a local hospital. You are responsible for expenses incurred there. ACADEMIC DISHONESTYAcademic dishonesty includes, but is not limited to, the use of any unauthorized assistance in taking quizzes, tests, or exams; dependence upon the aid of sources beyond those authorized by the instructor, the acquisition of tests or other material belonging to a faculty member, dual submission of a paper or project, resubmission of a paper or project to a different class without express permission from the instructors, or any other act designed to give a student an unfair advantage. Plagiarism includes the paraphrase or direct quotation of published or unpublished works without full and clear acknowledgment of the author/source. Academic dishonesty will bring about disciplinary action which may include expulsion from the university. This is explained in the UNT Student Handbook.ACCEPTABLE STUDENT BEHAVIOR
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Student behavior that interferes with an instructor’s ability to conduct a class or other students' opportunity to learn is unacceptable and disruptive and will not be tolerated in any instructional forum at UNT. Students engaging in unacceptable behavior will be directed to leave the classroom and the instructor may refer the student to the Dean of Students to consider whether the student's conduct violated the Code of Student Conduct. The university's expectations for student conduct apply to all instructional forums, including university and electronic classroom, labs, discussion groups, field trips, etc. The Code of Student Conduct can be found at www.deanofstudents.unt.eduCLASSROOM POLICIESStudent behavior that interferes with an instructor’s ability to conduct a class or other students’ opportunity to learn is unacceptable and disruptive and will not be tolerated in any instructional forum at UNT. Students engaging in unacceptable behavior will be directed to leave the classroom, and the instructor may refer the student to the Center for Student Rights and Responsibilities to consider whether the student’s conduct violated the Code of Student Conduct. The University’s expectations for student conduct apply to all instructional forums, including university and electronic classrooms, labs, discussion groups, field trips, etc. The Code of Student Conduct can be found at http://www.unt.edu/csrr/student_conduct/index.html. The College of Merchandising, Hospitality and Tourism requires that students respect and maintain all university property. Students will be held accountable through disciplinary action for any intentional damages they cause in classrooms. (e.g., writing on tables). Disruptive behavior is not tolerated (e.g., arriving late, leaving early, sleeping, talking on the phone, texting or game playing, making inappropriate comments, ringing cellular phones/beepers, dressing inappropriately). TUTORING SERVICES
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020UNT offers free tutoring services through the Learning Center http://learningcenter.unt.edu/tutoring. Please go to the Learning Center website to sign up. In addition, as their service project, Eta Sigma Delta (ESD) International Hospitality Management Honor Society members have offered their time to tutor Hospitality and Tourism Management students. If you need tutoring, please contact hospitalitytutoring@yahoo.com. Place the following message in the Subject line of the e-mail: URGENT!!! Need Tutoring. In the body of the message, include your cell phone number and the number and name of the class with which you need help. Dr. Dopson will then contact the Tutoring Coordinator of ESD and provide your e-mail information and cell phone information. An ESD member will then contact you directly to help you identify a tutor. Please remember that this is a VOLUNTEER service. The ESD students will make every effort to meet your needs, but the they may be unable to accommodate your schedule or the specific topic with which you need help. This service is only available during the Fall and Spring semesters; it is not available during the summer sessions.STUDENT EVALUATION TOOL OF THE CLASS AND INSTRUCTORThe Student Perceptions of Teaching (SPOT) is a requirement for all organized classes at UNT. This short survey at the end of the semester gives students the opportunity to comment on how the course is taught. Student feedback is important and is essential as we strive for excellence.FINAL EXAM POLICYThe final exam will be administered during finals week of each long semester and during the specified day of each summer term. Please check the course calendar early in the semester to avoid any schedule conflicts.ACCESS TO INFORMATION
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020As you know, your access point for business and academic services at UNT occurs within the my.unt.edu site www.my.unt.edu. If you do not regularly check Eagle Connect or link it to your favorite e-mail account, please so do, as this is where you learn about job and internship opportunities, CMHT events, scholarships, and other important information. The website that explains Eagle Connect and how to forward your email: http://eagleconnect.unt.edu/IMPORTANT NOTICE FOR F-1 STUDENTS TAKING DISTANCE EDUCATION COURSESFederal RegulationTo read detailed information and Customs Enforcement regulations for F-1 students taking online courses, please go to the Electronic Code of Federal Regulations website at http://www.wcfr.gov/ . The specific portion concerning distance education courses is located at Title 8 CFR 214.2 Paragraph (f)(6)(i)(G).The paragraph reads:(G) For F-1 students enrolled in classes for credit or classroom hours, no more than the equivalent of one class or three credits per session, term, semester, trimester, or quarter may be counted toward the full course of study requirement if the class is taken on-line or through distance education and does not require the student’s physical attendance for classes, examination or other purposes integral to completion of the class. An on-line or distance education course is a course that is offered principally through the use of television, audio, or computer transmission including open broadcast, closed circuit, cable, microwave, or satellite, audio conferencing, or computer conferencing. If the F-1 student’s course of study is in a language study programs, no on-line or distance education classes may be considered to count toward a student’s full course of study requirement.
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020University of North Texas ComplianceTo comply with immigration regulations, an F-1 visa holder within the United States may need to engage in multiple on-campus experiential components for this course. This component (which must be approved in advance by the instructor) can include activities such as taking an on-campus exam, participating in an on-campus lecture or lab activity, or other on-campus experience integral to the completion of this course.If such an on-campus activity is required, it is the student’s responsibility to do the following:(1) Submit a written request to the instructor for an on-campus experiential component within one week of the start of the course.(2) Ensure that the activity on campus takes place and the instructor documents it in writing with a notice sent to the International Advising Office. The UNT International Advising Office has a form available that you may use for this purpose.Because the decision may have serious immigration consequences, if an F-1 student is unsure about his or her need to participate in an on-campus experiential component for this course, students should contact the UNT International Advising Office (telephone 940-565-2195 or email internationaladvising@unt.edu) to get clarification before the one-week deadline.Dropping a CourseA decision to drop a course may affect your current and future financial aid eligibility. Visit http://financial aid.unt.edu/satisfactory-academic progress-requirements for more information about financial aid Satisfactory Academic Progress. Talk to your academic advisor or Student Financial Aid if you think about dropping a course.
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Speak with the course instructor to discuss any possible options to be successful in the course before dropping. Meeting deadlines for dropping a course are the student’s responsibility. After the 12th class day, students cannot drop a course online through your my.UNT Student Portal. Effective Fall 2018, the procedure to drop a course changed. See https://registrar.unt.edu/registration/dropping-classEMERGENCY NOTIFICATION & PROCEDURESUNT uses a system called Eagle Alert to quickly notify you with critical information in an event of emergency (i.e., severe weather, campus closing, and health and public safety emergencies like chemical spills, fires, or violence). The system sends voice messages (and text messages upon permission) to the phones of all active faculty staff, and students. Please make certain to update your phone numbers at www.my.unt.edu. Some helpful emergency preparedness actions include: 1) ensuring you know the evacuation routes and severe weather shelter areas, determining how you will contact family and friends if phones are temporarily unavailable, and identifying where you will go if you need to evacuate the Denton area suddenly. 2) In the event of a university closure your instructor will message you through Canvas to communicate with you assignments, homework, etc.What if You Are in Distress?The University has a number of resources that can be useful if you find yourself in need of help. Faculty and advisors can help direct you to resources; please note that any reports of sexual harassment, sexual assault, dating violence, or stalking must be reported to the UNT Dean of Students, per Texas law. Some resources you might consult are:UNT Police940-565-3000
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020Dean of Students940-565-2648 or 940-565-2039Counseling and Testing940-565-2741Student Health and Wellness Center940-565-2333Office of Disability Access940-565-2333Housing and Residence Life940-565-2610Substance Use and Resource Education Center940-565-3177Veterans Center940-369-8021Denton County Friends of the Family940-387-5131National Suicide Hotline1-800-273-TALKCOVID Hotline – COVID@unt.edu844-366-5892IMPORTANT DATESAugust 24First day of class August 28Last day for change of schedule other than a drop. (Last day to add a class.)September 5Census date –Students cannot be added to a course for any reason after this date.September 7Labor Day (no classes, University closed)November 2Last day for a student to drop a course and receive a W.November 20Last day to withdraw (drop all classes) and receive W’s.
Hospitality & Tourism ManagementCollege of Merchandising, Hospitality & Tourism – Fall 2020November 26-27Thanksgiving Break (no classes, University closed)December 2-3Pre-finals daysDecember 3Last class dayDecember 4Reading day (no classes)December 5-11Final exams (Exams begin on Saturday)

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