Instructor: Tiffani Vickery

Email: vickeryt@lamarpa.edu

Phone: (409) 984-6341 (Department of GED-I may not receive messages left here. Please see additional contact info below for the best ways to reach me.

Office Hours: Virtual office hours by appointment

Additional Contact Information: (832)217-5020 (Email preferred. Use only for pressing matters 8am-8pm)

This course introduces general nutritional concepts in health and disease and includes practical applications of that knowledge. Special emphasis is given to nutrients and nutritional processes including functions, food sources, digestion, absorption, and metabolism. Food safety, availability, and nutritional information including food labels, advertising, and nationally established guidelines are addressed. (Cross-listed as HECO 1322)

There are 2 required items for this course:

1)The required textbook is: Nutrition & Diet Therapy, by DeBruyne,

Pinna, & Whitney 11th ed. Published by Cengage. The ISBN for the

textbook is 9780357973899

2)The required access to Pearson's "Mastering Nutrition" to

accompany the book Nutrition & You, 6th ed by Blake. (Note, this is

NOT the Cengage access code for the DeBruyne book described

above. See directions for access in BlackBoard) The ISBN for the textbook is 9780137652846

Additional Materials/

Resources

To clarify, you need BOTH:

1.) Cengage book referenced above AND

2.) Pearson's MN access.

Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.

The only other things you will need to be successful in this course

are:

1.) RELIABLE Internet access

2.) Access to Microsoft Word through your LSCPA account.

3.) A personal calendar to keep up with required reading, due dates for

assignments, and availability dates for exams (all of which will be

provided on the Course Schedule).

Pre-requisites: TSI complete in reading.

Co-requisites: None.

Upon successful completion of this course, students will:

1. Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals using nationally established criteria to meet recommended goals, and to evaluate food labels and the validity of nutritional claims.

2. Trace the pathways and processes that occur in the body to handle nutrients and alcohol through consumption, digestion, absorption, transport, metabolism, storage and waste excretion.

3. Discuss functions, sources, deficiencies, and toxicities of macro-and micronutrients, including carbohydrates, lipids, proteins, water, vitamins, and minerals.

4. Apply the concept of energy balance and its influences at the physical, emotional, societal, and cellular level to evaluate advantages and disadvantages of various methods used to correct energy imbalances.

5. Utilize concepts of aerobic and anaerobic energy systems, and knowledge about macronutrients, vitamins, minerals, ergogenic, and supplements and relate them to fitness and health.

6. Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective dietary modifications, and the influence of specific nutrients on diseases.

Critical Thinking Skills: Evaluating clinical data and isolating factual evidence from marketing bias or personal opinion.

Communication Skills: Producing professional, interpretation-driven visual and written nutritional assessment logs.

Module 1:

- Chapter 1: Overview of Nutrition & Health

 ~ DSM (Ch. 1 What Is Nutrition?) available in MN

 ~ DSM (Ch. 2 Tools for Healthy Eating) available in MN

- Chapter 3: Carbohydrates

 ~ DSM (Ch. 4 Carbohydrates…) available in MN

- Chapter 4: Lipids

 ~ DSM (Ch. 5 Fats-Oils-Other Lipids) available in MN

- Chapter 5: Protein

 ~ DSM (Ch. 6 Proteins & Amino Acids) available in MN

 Module 2:

- Chapter 2: Digestion & Absorption

 ~ DSM (Ch. 3 The Basics of Digestion) available in MN

 - Chapter 6: Metabolism, Energy Balance, & Body Composition

- Chapter 6 Nutrition in Practice: Eating Disorders

 ~ DSM (Ch.10 Weight Management & Energy Balance) available

 - Chapter 7: Weight Management

- Chapter 8: The Vitamins

 ~ DSM (Ch. 7 Vitamins) available in MN

Module 3:

- Chapter 9: Water & the Minerals

 ~ DSM (Ch. 8 Minerals and Water) available in MN

 - Chapter 11: Nutrition through the Life Span: Pregnancy & Lactation

 ~ DSM (Ch. 14 Life Cycle Nutrition: Pregnancy…) available

 - Chapter 12: Nutrition through the Life Span: Infancy, Childhood, & Adolescence

- Chapter 13: Nutrition through the Life Span: Later Adulthood

 ~ DSM (Ch. 15: Life Cycle Nutrition: Toddlers…) available in MN

Module 4:

- Chapter 14: Illness & Nutrition Care

- Chapter 15: Medications, Diet-Drug Interactions, & Herbal Products

 - Chapter 16: Specialized Nutrition Support: Enteral & Parenteral Nutrition

 - Chapter 17: Foods & Food Consistency for Upper GI Disorders

- Chapter 18: Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

- Chapter 21: Carbohydrate-Controlled Diets for Diabetes Mellitus

Major Case Study opens Fri, Nov 20, 2026, 9:00 a.m. until Fri, Dec 4, 2026, 11:59 p.m. 

Nov 30, 2026, 9:00 a.m. until Tuesday, Dec 8, 2026,11:59 p.m. 

90% to 100%=A, 

80% to 89%=B, 

70% to 79%=C, 

60% to 69%=D, 

<59% = F

400 points- Major Exams (4 exams worth 100 points each). 

120 points- Assignments (3 assignments worth 40 points each).    

20 points- Dynamic Study Modules (10 DSM worth 2 points each).

100 points- Discussion Boards (5 discussions worth 20 points each).  

60 points- Major Case Study Assignment (1 case study worth 60 points).             

Total Points                       700 points

627-700 = A (89.5+)

557-626 = B (79.5+)

487-556 = C (69.5+)

417-486 = D (59.5+)

< 416    = F

Exams: PLEASE READ CAREFULLY: 

4 major exams (100 points each):

- Each online exam will be primarily multiple-choice questions, with some listing, and short answer-type questions as well. Unless otherwise specified, all exams will be available from 9:00 am on the first day of availability until 9:00 am on the last day of availability. DO NOT WAIT UNTIL THE LAST MINUTE TO TAKE EXAMS!  

-Exams MAY NOT be made up for any reason. In the event of a missed exam/low exam grade a comprehensive final exam may be taken in place of the “regular” final exam (Exam #4) and will then count twice (once as missed/low exam grade & once as a final exam grade).  This comprehensive final exam may only be used to replace ONE exam grade!  Therefore, if you miss more than one exam during the semester, you will have a zero recorded for at least one exam grade.  

-PLEASE NOTE: Although there are two options offered for the Final Exam (Exam #4 as well as the Comprehensive Final Exam), each student is only allowed to take ONE of the Final Exam options (If you choose to take both for some reason, your first final exam attempt will be the only one to count towards your final grade).  

-Each exam will be timed, and you will not be allowed to go back to any question once you have answered.  DO NOT START AN EXAM, WAIT SEVERAL MINUTES/HOURS/DAYS, AND THEN ATTEMPT TO CONTINUE TAKING YOUR EXAM! If you are forced out of the exam or must log out and back in the system for any reason, please do so quickly to avoid losing too much time on the exam. Watch your time while taking exams---once the set time has expired, the exam will automatically be submitted for grading.  

-Also, when moving from question to question on exams, please simply select your answer/type in your answer, and then click the arrow to the right to go to the next question—NO NEED TO HIT “SAVE ANSWER” AFTER EACH ANSWER (this will often take up too much of your exam time—answers selected will save automatically when moving on to the next question).  

-PLEASE NOTE: If you choose to take exams on the weekends and/or late at night, the instructor will not be available to assist you with problems right at that moment! You will be required to follow technology protocols provided in the Welcome Folder.

Assignments: PLEASE READ CAREFULLY:

- 4 assignments (3 assignments worth 40 points each and 1 final/major assignment worth 60 points):

-- You can find and download the pdf file instructions for each of these assignments by clicking on the “Presentations & Assignments” link listed on the Course Menu on the homepage of this course.  Assignment instructions are available within the appropriate module folder for the course.  All assignments should be completed/submitted in one of two ways (see each assignment for further specific instructions).

1.) Some assignments need to be submitted electronically to the instructor as a separate attachment (all assignments MUST be saved as Microsoft WORD or pdf files) under “Submission” within each assignment.  

2.)Please do NOT type the assignment directly into the body of the “Submission” area. 

3.) I will not accept any assignments sent via email.

4.) The assignment will have a set of questions which need to be answered through the Blackboard course, the Mastering Nutrition course, or an assigned website.

5.)ASSIGNMENTS CAN ONLY BE SUBMITTED ONE TIME, so be sure and double-check prior to assignment submission. 

-Dynamic Study Modules (20 points, 4 extra credit available) : You will be required to complete several self-study “quizzes” in Mastering Nutrition (MN). These self-study modules will be a good review before each exam and will be worth a total of 20 points of your final grade for this course. You can easily access each required DSM under the “Presentations & Assignments” link in our Blackboard course.

-Discussion Board Assignments (100 points):

-- You will be required to complete 5 discussion board assignments. These assignments are worth 20 points each. You will access these through Blackboard.

BIOL 1322 is a fully online course, so attendance is not based on physically attending a class meeting. Instead, attendance is demonstrated through regular participation and completion of course activities in Blackboard.

Attendance Requirements

To be considered actively attending the course, students are expected to:

Log in to Blackboard regularly and review course announcements, assignments, and course materials.

Complete and submit assignments, quizzes, exams, discussions, or other required coursework by the posted deadlines.

Remain actively engaged in the course throughout the semester.

Simply logging in to Blackboard does not, by itself, constitute attendance. Students must participate in an academically related course activity, such as submitting an assignment, completing a quiz or exam, participating in a required discussion, or completing another assigned learning activity.

Missed Work

Because this is an online course, students are responsible for keeping track of assignment deadlines and planning ahead for work, family obligations, extracurricular activities, travel, and other commitments.

Students should contact the instructor as soon as possible if an illness, emergency, or other significant circumstance prevents them from completing coursework on time. Extensions or make-up opportunities are not automatic and will be considered according to course policies and the circumstances involved.

Technology Responsibility

Computer problems, internet outages, forgotten passwords, or waiting until shortly before a deadline to begin an assignment generally do not excuse late or missed work. Students are encouraged to complete assignments early enough to allow time to address unexpected technology issues.

If a Blackboard or college-wide technology problem prevents submission of an assignment, students should notify the instructor promptly and provide documentation of the issue when possible.

Extended Inactivity

Students who stop participating in the course for an extended period may be considered non-attending in accordance with college attendance and reporting requirements.

Students who are struggling or considering dropping the course are strongly encouraged to contact the instructor before disengaging. I am happy to help students identify options for getting back on track whenever possible.

Bottom line: Online courses offer flexibility, but they still require consistent participation. Staying engaged, checking Blackboard regularly, and completing coursework by the established deadlines are essential for success in BIOL 1322.

Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.

Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.

No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.

This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.

As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.

LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.

For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.