Online-03-16-26 through 05-08-26
This course will introduce the student to concepts and principles of normal nutrition. Students will examine the functions of nutritional components, digestion, metabolism, and energy requirements. Nutritional requirements and the relationship between health and nutrition throughout the life cycle will be studied. An emphasis will be placed on the practical application of nutritional concepts in everyday life. Course may transfer as health or other elective. Consult adviser.
Faculty Contact Information
Zoom office hours available by appointment. Instructor will respond to email within 24-48 hours, limited availability on weekends. Do not wait until the last minute before an item is due to contact me.
Instructor
Amy Hertz, MS, RD, LDN, CDCES, MOT
E-mail: ahertz@kcc.edu
Course Information
At the end of this course, students will be able to:
- Use Daily Food Guide, Dietary Guidelines and other tools to plan a healthy diet.
- Use Daily Food Guide, Dietary Guidelines and other tools to plan a healthy diet.
- Demonstrate an ability to utilize information on food labels to choose foods for a healthy diet.
- Demonstrate an understanding of nutritional requirements throughout the life cycle.
- Describe the relationship of a nutritious diet to health, weight management, and energy needs.
- Describe principles of food safety and methods to prevent food-borne illnesses.
- Food Choices and Human Health
- Nutrition Standards and Guidelines
- The Remarkable body
- Carbohydrates
- Fats
- Protein
- Vitamins/supplements
- Minerals
- Water
- Energy Balance
- Nutrients and Physical activity
- Diet and Chronic Disease Development
- Prenatal and Infant, and Toddler Nutrition
- Nutrition for the Child, Adolescent and Older Adult
- Food Safety
Required Materials:
- Book- Sizer, F. and Whitney, E., Nutrition: Concepts and Controversies, 16th Ed., Wadsworth Publishing, ISBN#: 978-0-357-72761-4
- Computer connected to the Internet
- Studio video platform in Canvas
- Microsoft Office
The grade you earn will be based on the following assessments:
Tests
Tests 1 and 2 (100 points each) =200 points
Test 3 (Comprehensive) =200 points
Projects
#1 Label Lingo =20 points
#2 Dietary Analysis =25 points
#3 Nutrition Potpourri =50 points
Assignments and Quizzes
*Assignment (1) =20 points
*Quizzes (5@ 15 points each) =75 points
Discussion Posts: (7 @15 points each) =105 points
-Student Introduction
-Diabetes Detective
-What’s Going Well?
-Mindful Eating
-Sweet Tooth Act *
-Plant Based Eating
-Food For Thought
Total: 695 points
*denotes group activity
No extra credit will be available in this course.
The corresponding grading scale is:
90-100% =A 626-695 points
80-89% =B 556-627 points
70-79% =C 487-557 points
60-69% =D 417-488 points
59% or lower =F less than 416 points
Required Projects for Health1513-Nutrition
These projects are designed to provide the student with practical nutrition applications that may be utilized to secure a healthier lifestyle for you, your family, or any community member you may serve. Please note that project submissions to my email will NOT be accepted and NO credit will be issued without prior instructor approval. Projects can only be submitted to their respective Canvas pages.
1-Label Lingo- (20 points) Use this project to jump start your learning of nutrition information and food label terminology. Interact with multiple nutrition facts panels to assess skills in locating and calculating various information on food labels.
2-Project 2-Tool Time- (25 points) This project will be a sure learning experience after completion of these 3 steps:
- Record the amount and type of food you eat and drink for 3 consecutive days.
2. Analyze the 3-day intake using My Fitness Pal.
- Provide the averages report that compares the nutrient goal to actual nutrient intake from the nutrition assessment tool you chose. An example of the nutrient report format from My Fitness Pal is in the Project 2 document in Canvas. Follow the project 2 rubric link located within the description of project 2 in Canvas and submit your information in a format that best suits your demonstration of knowledge from this project.
3- Project 3- ‘Nutrition Know it All’- (50 points)-We all learn differently! Show off your creativity! Choose from a list of projects in Canvas that best suits your interests and learning style. Thoroughly review the project document description and rubric in Canvas to understand project parameters. Upload your completed project to Canvas.
Access to all projects begins on the first day of the course through the respective project's due date to allow students to work ahead.
Health Careers
Dean, Brad Wood; 815-802-8815; M107; bwood@kcc.edu; Division Office – W102; 815-802-8800
What this course is about:
Health-1513.9W0/9W2 is a comprehensive online Nutrition course where nutrition as a life-skill will be emphasized. Obtaining reliable food and nutrition information that can applied to your daily life, the health and wellbeing of your families, and the individuals that you may serve will be highlighted. Discussions and activities will focus on selecting healthy eating pattern(s) and the impact consuming nutritious food has on health maintenance and chronic disease development and prevention. Tips for serving safe food and preventing foodborne illness will be discussed.
If you are new to online learning please take advantage of Canvas Orientation. Keep in mind online learning typically:
- Takes more work/time than a face-to-face class
- Require students to take a more independent and managerial role in the learning process
- Involves the teacher being more of a facilitator
Online learning is not:
-self-paced
-an independent study course
-easier than an in-person class
Information for this class is presented in a variety of formats including but not limited to notes, outlines, PowerPoint presentations, online discussion forums, online journals, online assignments, and class projects. For successful course completion, plan on spending at least 10- 12 hours per week studying and participating in class. New course material will be available online each Sunday at 11:59 p.m.
We know that life can be very busy so, in most cases, students will have access to class evaluation tools (tests, quizzes, assignments, etc.) for seven (7) days with time expiring at 11:59 p.m. on the seventh day, unless otherwise specified on the syllabus or in the course announcements on the homepage in Canvas. Students are expected to complete the required activities within the allotted access time. Extensions will not be granted without prior instructor approval.
Please note that email assignment submissions will NOT be accepted, and NO credit will be issued without prior instructor approval. Projects can only be submitted in Canvas. Tests can only be accessed once. Please be ready to take them and submit when you click on them. You will have 2 attempts for quizzes with the highest score recorded.
**The comprehensive final examination will be due by 5/03/26 at 11:59 p.m. Please note this day may be a different due date than for previous class items. You will have access to the final exam from 4/27/26 at 5:00 AM – 5/03/26 at 11:59 PM. No exceptions!
Behavior in this online course is to be respectful and professional. This video outlines expected guidelines to follow in a virtual learning environment. Additional information on best practices for online conduct is located in Modules under the Information Center of the Nutrition course in Canvas.
Schedule for HLTH-1513-W02 Nutrition
8 Week Course
Spring 2026
Date | Chapter | Topic | Assessment Tool and Due Dates |
Week 1 March 16th | Chapter #1 Chapter #2 | Food Choices and Human Health Nutrition Standards and Guidelines | Begin working on Project 2 as it requires a 3-day food/beverage log
|
Week 2 March 22nd | Chapter #3 Chapter #4 | Digestion
Carbohydrates |
|
Week 3 March 29th | Chapter #5 Chapter #6 | Fats
Protein |
|
Week 4 April 5th | Chapter #7 Chapter #8 | Vitamins
Minerals and Water |
|
Week 5 April 12th | Chapter #9 Chapter #10 | Energy Balance Nutrients and Physical Activity |
|
Week 6 April 19th | Chapter #11 Chapter #13 | Diet and Health Prenatal and Infant Nutrition |
|
Week 7 April 26th | Chapter #14
Chapter #12 | Nutrition for the Child, Teen, and Older Adult
Food Safety |
|
Week 8 May 3rd | Final Exam |
| |
College Policies, Resources and Supports
For information related to the Student Code of Conduct Policy, Withdrawal Policy, Email Policy, and Non- Attendance/Non-Participation Policy, please review the college’s Code of Campus Affairs and Regulations webpage, which can be found at catalog.kcc.edu under the Academic Regulations & Conduct Guide.
KCC offers various academic and personal resources for all students. Many services are offered virtually, as well as in person. Please visit Student Resources - Kankakee Community College to access student resources services such as:
- Clubs and organizations
- Counseling and referral services
- Office of disability services
- Student complaint policy
- Transfer services
- Tutoring services, etc.
The materials on this course are only for the use of students enrolled in this course for purposes associated with this course. Further information regarding KCC's copyright policy is available at https://kcc.libguides.com/copyright.
|Course syllabus/calendar is subject to change.