Johns Hopkins University

School of Nursing
COURSE NUMBER AND TITLE:

NR.110.200 Nutrition

CREDITS:

3 credits

PRE- AND CO-REQUISITES:

None

COURSE DESCRIPTION:
This course will cover the science and fundamentals of human nutrition. Topics covered
include nutritional requirements related to changing individual and family needs, food
choices, health behaviors, food safety, prevention of chronic disease and nutritionrelated public health in the United States and globally.
OBJECTIVES:
Upon completion of the course, the student should be able to:
1. Know the six classes of nutrients and explain their role as it relates to promoting optimal
health, information on food labels, and the accuracy of statements made in popular
media about nutrition.
2. Relate the importance of good nutrition to different stages in human development and
the promotion of a healthy lifestyle.
3. Determine, compare and contrast the nutritional value of current eating habits to current
recommendations and propose modifications to reduce the risk for developing chronic
diseases.
4. Identify strategies to eating a healthy diet in different cultural and environmental
settings.
TYPES OF FACILITIES UTILIZED:
Students will use their personal computer, text, and the course site on Blackboard.
TEACHER-LEARNER ACTIVITIES:
Online lectures and case studies, discussions, reflections, dietary planning, quizzes.
REQUIRED TEXTBOOKS AND OTHER COURSE MATERIALS:
Sizer, F. & Whitney, E. (2014). Nutrition: Concepts and Controversies. (13th ed.).
Belmont, CA: Wadsworth, Cengage Learning.
COURSE REQUIREMENTS:
LECTURES AND READING: Most modules will include recommended reading from the
required text and associated lectures. It is recommended that students read the material

NR110.200 Nutrition

and listen to the lectures as to best facilitate their successful completion of course
assignments.
BLACKBOARD POSTS: Students are required to contribute to weekly discussion board
topics. Post a thoughtful and complete response and reply to at least two classmates
posts by the assigned deadline to receive full credit. Please cite sources and include
links as pertinent.
QUIZZES: Regular quizzes will test student understanding of course content. Quizzes
can be attempted one time and students are encouraged to consult course materials as
needed to complete the quiz. These quizzes are not timed tests, but please understand
that if you walk away from your quiz while taking it, depending on your computer and
the length of time, you may be automatically logged out of Blackboard.
WRITTEN ASSIGNMENTS: Written assignments should be composed in complete
sentences and include proper grammar, spelling, and punctuation. Files can be
submitted in .doc and .pdf formats. All work submitted should include references for any
resources consulted. Please cite work in formats consistent with the American
Psychological Association. Guidelines for work can be found at: www.apastyle.org
EVALUATION:
The following activities will be evaluated in this course. Corresponding point values and
weights are provided. Specific details are provided in the course schedule.
% of Course
Grade

Assignment
Module Quizzes, 8 Quizzes in total

30%

Weekly Discussions, 10 Discussion Boards in total

20%

Case Studies

25%

Dietary Analysis Assignment

25%

TOTAL

100%

LATE ASSIGNMENT POLICY:

All assignments must be turned in by the specified due date and time. Once the due
date and time have passed, 10% of the total points of the assignment will be deducted
per day (per 24 hour period).
GRADING SCALE:
Percent
97 - 100
93 - 96

NR110.200 Nutrition

Letter Grade
A+
A

Points
4.0
4.0

Percent
90 - 92
87 - 89
83 - 86
80 - 82
77 - 79
73 - 76
70 - 72
67 - 69
63 - 66
60 - 62
< 60

Letter Grade
AB+
B
BC+
C
CD+
D
DF

Points
3.6
3.3
3.0
2.7
2.3
2.0
1.7
1.3
1.0
0.7
0

COMMUNICATION POLICY:
Students may communicate with the instructor by email. Instructor will respond to
student within 48 hours. Assignment feedback will be provided to students within 5 days
of due date.
E-CULTURE POLICY:
All official communication, notices, & announcements will be distributed through student
JHU-SON e-mail accounts via blackboard. The student is accountable for checking this
account regularly and for all course communication sent to it.
Students are responsible for reading Netiquette which is located under Syllabus &
Course Info on the Blackboard site. Netiquette provides simple guidelines for civil online discourse & behavior, that participants are to follow and expect of one another.
ACADEMIC ETHICS POLICY:
Hallmarks of a Johns Hopkins University School of Nursing education include
acquisition of skills and knowledge while building character and independence.
Essential components of this education are innovation, truthfulness, insight and respect.
The School of Nursing Ethics Policy is based on the shared core values stated in the
Schools Values Statement. Each member of the School of Nursing community, whether
student, faculty or staff, holds himself or herself and others to the highest standards
based on the values of excellence, respect, diversity, integrity and accountability.
Students enrolled in the Johns Hopkins University School of Nursing are expected to
conduct themselves in a manner that upholds the values of this institution of higher
education. Each student is obligated to refrain from violating academic and professional
ethics principles and non-academic standards of conduct.
The complete Academic Ethics policy is distributed to students yearly and can be
accessed at http://nursing.jhu.edu/academics/documents/ethics-policy.pdf

NR110.200 Nutrition

DISABILITY STATEMENT:
Johns Hopkins University adheres to the policies of the Americans with Disabilities Act
to ensure that students, employees and visitors with disabilities have equal access to
university programs, facilities, technology and websites. This Blackboard Learn course
management system complies with the WCAG and Section 508 guidelines for
accessible websites. The full disclosure statement from the Blackboard company may
be found on Blackboards Accessibility webpage.
If you have a disability and may require accommodation in this course, please contact
the Office of Student Affairs at 410-955-7545 or son-studentaffairs@jhu.edu to discuss
your specific needs. For complete information on Johns Hopkins Universitys Disability
Services, please visit the Office of Institutional Equitys website.
Blackboard has security and privacy policies that allow users to control who sees their
information and files. Please refer to the information on their Privacy Center website and
Cookies and Privacy for Blackboard Learn website.
COURSE SCHEDULE:
Learning activities and assignments will be explained in detail within each learning
module under Course Content in Blackboard. Unless otherwise noted, all assignments
are due on Sunday nights at 11:59 PM EST/EDT. Permission for late submission of
assignments must be requested from instructor before the due date under special
circumstances.
Module
Prior to Course
Start Date
Module 1
/Week 1

Topic
Getting Started

Reading

Assignment
Familiarize yourself with Blackboard

Nutrition in the Body

Ch.1 & 3

Module 2
/Week 2
Module 3
/Week 3

Macronutrients

Ch. 4-6

Micronutrients

Ch. 7-8

Module 1 Quiz
Module 1 Discussion Board
Discussion Board: Introduce yourself
Module 2 Quiz
Module 2 Discussion Board
Module 3 Quiz
Module 3 Discussion Board

Module 4
/Week 4

Nutrition Standards and

Guidelines

Ch. 2

Dietary Analysis Assignment

Module 4 Discussion Board

Module 5
/Week 5

Nutrition through the

Lifespan

Ch. 13-14

Module 6
/Week 6

Energy Balance and Body Ch. 9-10

Weight

Module 7
/Week 7

Nutrition and Disease

Module 5 Quiz
Module 5 Discussion Board
Mini Case Study
Module 6 Quiz
Module 6 Discussion Board
Mini Case Study
Module 7 Quiz
Module 7 Discussion Board
Mini Case Study

NR110.200 Nutrition

Ch. 11

Module
Module 8
/Week 8

Topic
Hunger and the Global
Environment

Reading
Ch. 15

Assignment
Module 8 Quiz
Module 8 Discussion Board

Module 9
/Week 9

Food Safety and Food

Technology

Ch. 12

Module 9 Quiz
Module 9 Discussion Board

Module 10
/Week 10

Nutrition in the Health

Profession

NR110.200 Nutrition

Final Case Study

Module 10 Discussion Board