Fall 2018
Biol 121: Anatomy and Physiology I
Fall 2018
Instructor: Dr. Hawkins
Email: wchawkins@usi.edu USI Office: 318 PAC
Office Hours:
Lecture: M-W-F 1:00 PM
Course Information: Credit hours / Credits: (4) Lecture-Lab hours: (3-3): (3-3 means 3 hrs lecture and 3 hrs lab) Meets IN Statewide Core.
Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): F, Sp, Su.
Prerequisite(s): College chemistry is strongly recommended or may be taken concurrently.
Course description: Human Anatomy and Physiology I (Biol 121) is an introduction to biological and chemical principles as they apply to the human body. Lectures and laboratory work will cover cellular anatomy and physiology, tissues, and the following systems: integumentary, skeletal, muscular, nervous, and endocrine.
USI Core 39: Biol 121 fulfill the Natural Science with Lab requirement for both the Bachelors of Science and Bachelors of Art Core 39 Curriculum through the use of readings and videos describing the scientific method followed by discussion in class and test items designed to address these.
Course Learning outcomes: Student Learning Outcomes for Biol 121
1. Students will demonstrate understanding of basic biological concepts of physiology, including homeostasis, hierarchy of structural complexity, complementarity of structure and function, the relationship between biology and chemistry (basic biochemistry), membrane physiology (transport), and cell theory.
2. Students will demonstrate an understanding of the relationship(s) between organ systems.
3. Students will be able to describe the functioning of organs systems at molecular, cellular, and organ level. Systems include integumentary system, skeletal system, muscular system, and nervous system.
4. Students will demonstrate an understanding of the scientific method and be able to formulate hypotheses, collect and analyze data, and interpret results.
5. Students will become proficient in the identification of anatomical structures, on the cellular, histological, organ, and organ system level.
Course grade: B
Essay 1 Evaluation: Distance Education An evaluation of USI on-line classes.
Essay 2 Analyze: An Analyzation of Everglades University Website
Essay 3 Proposal: Alternative Medicine Curriculum
Essay 4 Argument: Eat Your Veggies An argument for food prescriptions.
Final Grade: B
Math
Final Grade: B
UNIVERSITY OF SOUTHERN INDIANA
COLLEGE OF NURSING AND HEALTH PROFESSIONS
NUTR 376.N04 Principles and Applications in NutritionSemester: Fall 2018 (Online August 20, 2018 through December 12, 2018)
Course Syllabus
Instructor: Elizabeth A. Ramos, RD, MS, LDN, CD
Office: HP 3051
Phone: (812) 461-5241
Phone: (812) 465-1140 (USI CNHP F&N Administrative Assistant)
Fax : (812) 465-7092 (USI CNHP)
Email: earamos1@.usi.edu
Office Hours: Preferably by email; by phone in emergency
By appointment on the USI campus
Credits: 3 credit hours
Prerequisites: MATH 108 and CHEM 107 recommended.
Core Curriculum: This course meets the requirements for 1 hour of the B3 category: Health/Fitness of the core curriculum. This course will help students understand how to develop and sustain emotional and physical well-being. This course does not meet a requirement in Core 39.
Course Description: Principles and applications in nutrition emphasize the relationships among the nutrients and how homeostatic relationships are maintained in the healthy person. Students will learn more about themselves and their health in an effort to use this knowledge to improve their health. This knowledge of nutrition will allow the student to personalize information to fit their lifestyle. Special attention to nutrition for the developing human and lectures focusing on nutrition counseling will address the needs of the dental hygiene student and other health professionals seeking concepts in applied nutrition.
Course Learning Outcomes: The learner will be able to –
1. Demonstrate knowledge of current nutrition standards and guidelines.
2. Demonstrate knowledge of the nutrients in foods and use of these nutrients by the human body.
3. Demonstrate knowledge of nutrient needs at various points in the human lifecycle.
4. Demonstrate knowledge of nutrition and disease prevention.
5. Be able to apply basic principles of nutrition in everyday life.
Program Learning Outcomes:
1. Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices.
2. Demonstrate knowledge of nutrition as it applies to food service, dietetics and wellness.
3. Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets.
4. Demonstrate problem-solving skills in food service, dietetics and wellness.
This course is designed to provide basic knowledge of nutrition, expand critical thinking skills, broaden and clarify communication skills, and provide for team building. Attendance and student interaction will be necessary for successful completion of this course.
Knowledge and Learning Outcomes: This course addresses the following Foundation Knowledge and Expected Learning Outcomes of the Accreditation Council for Education in Nutrition and Dietetics for the students seeking to be a Registered Dietitian.
KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2 Use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.5 Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian collaborates in the delivery of food and nutrition services.
KRDN 2.6 Demonstrate an understanding of cultural competence / sensitivity.
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
Final Grade B+