Instructor: Michelle Snyder, MS, RD, IBCLC

Phone: 644-7000 EXT: 3451



Required Texts: Nutrition Concepts and Controversies, 10th ed. Frances Sizer And Eleanor Whitney, authors

Strongly Recommended: Study Guide for Sizer and Whitney’s Nutrition Concepts and Controversies, 10th ed. Jana Kicklighter, author


Required Materials: A computer with Internet access via a Web Browser such as Internet Explorer or Netscape. The library has computers available to you if you do not have one at home.

An audio player or RealPlayer Basic



Welcome to HED 155 Online. Online learning does provide students with greater flexibility but please do not fool yourself into thinking that this is an easier route. If you ask anyone who has taken an online class they would tell you that it is difficult and challenging. You must be prepared to spend at least 6 hours per week between reading the text and online work. However, if you are responsible, organized and self-motivated you will do very well and enjoy this format for learning.


This course is an introduction to the basic principles of nutrition and their relationship to good health. Evaluation of current nutritional information (and misinformation) with emphasis on critical thinking to determine optimal dietary choices will be presented. Contents will also review the major dietary goals and guidelines. Various other topics will include examination of weight maintenance techniques, eating disorders, food labeling, food safety and special needs at various stages in the lifecycle.


This class DOES transfer to four-year universities and therefore, will be taught at the same intensity as other courses at that level. Since this is a university level course, students will be expected to act accordingly in all aspects of the class.



The student will:

  • Recognize the relationship between good nutrition and good health
  • Identify the nutrients essential for good health, their physiological functions and food sources.
  • Compare a variety of dietary planning guides (e.g. Food Guide Pyramid, Recommended Dietary Allowances, Exchange Lists, etc.)
  • Record their own dietary intake and compare it to appropriate standards and goals and plan appropriate dietary improvements based on individual requirements.
  • Examine the special nutritional needs of various stages in the lifecycle from conception through old age.
  • Evaluate a variety of eating styles for their nutritional content and sufficiency (e.g. vegetarianism, a variety of cultural and ethnic foodways).



This class consists of online power point presentations, narrated lectures, online threaded discussions, and a diet analysis project.

Students with disabilities who may need accommodations in this class are encouraged to notify the instructor and contact Disabled Student Programs and Services (DSP&S) early in the semester so that reasonable accommodations may be implemented as soon as possible. Students may contact SDP&S in person in room 110 or by phone at (619) 644-7112 (voice) or (619) 644-7119 (TTY for deaf.)



Before you get started in this course, please familiarize yourself with all the tutorials at If you have any computer technology type questions refer to these tutorials or get help in the student computer lab located in the library. The instructor is not a computer technician.


We will be using Blackboard as our online system. You will be mailed numerous updates from the instructor as well as use Blackboard to send assignments and receive grades. For information about logging on to this class go to



This course requires that you keep up with the readings and assignments on your own. Each week you are responsible for reading chapters from the text and familiarizing yourself with the online PowerPoint "lectures". Then, you will be required to complete some combination of quizzes, bulletin board discussions and/or exams. Weekly assignments must be sent to me by Sunday at 11:55 p.m. the week they are due. It is recommended that you try and work ahead and do not wait to the last minute to turn in assignments. I do not accept late work.



In this course, participation occurs through online threaded discussions on a "bulletin board" on the course Blackboard page. You are expected to have completed the readings and taken notes on the "lectures" prior to posting your response. Postings should express both your opinion/experience and also include a reference to the course text. Postings are due by Sunday at 11:55 p.m. on the due date. To post messages, read the instructors posting for that topic, then hit reply, type your answer and hit post. It is important to keep all discussions under the same heading. You are encouraged to respond to other’s ideas/thoughts but no direct attacks will be tolerated. No late postings will be accepted.


Please return to the bulletin board after you have posted your response to read others’ responses as well as the "Instructor’s Response to All" for each posting.



Use email rather than discussion boards for individual questions (not necessarily the interest to the class as a whole) to the class instructor or another student. Questions addressed to the instructor will be answered within a 24-hr period Monday-Friday.



You can access all of the PowerPoint presentations from the course website.


I strongly recommend that you take notes when viewing these slides. Reading is often not enough to maintain information. Writing greatly enhances a student’s ability to retain new material.


Diet Analysis Project:

A student will get the most from this class when able to put their newly found knowledge to work. This assignment will help students apply textbook lessons to their own diet and lifestyle. It requires the use of software Diet Analysis+ 8.0 which must be purchased separately.  The software is also installed the on the computers in the campus library. Complete instructions on this assignment will be available during the course orientation and online.


Academic Integrity:

Cheating or plagiarism in any form will not be tolerated. If caught, it is an automatic withdrawal or F from the class. The student may also be suspended from the school. Please read the college catalog for more information.


Plagiarism means copying or doing someone else’s work. The person registered in this class should be doing his or her own work.


Ethics and Confidentiality:

An integral part of online learning is student-to-student interaction and sharing of personal experiences for purposes of facilitating coursework. In such a setting, each student is expected to honor confidentiality as it pertains to any disclosures. No shared information, comments or opinions expressed by another student or instructor in the educational setting should be used to intentionally humiliate, embarrass or harass that person.


Methods of Evaluation


A total of 850 points possible in this course:


5 Quizzes   (20 pts/each)


4 Exams   (50 pts/each)




Weekly participation in online threaded discussions  (20 pts/each)


"Just Do It" Activities   (20 pts/each)


Lowest Test Score is Dropped  (NO MAKE-UPS)







A: 90%+ (outstanding work)

B: 80%-89% (very good work)

C: 70%-79% (average, satisfactory)

D: 60%-69% (below average)

F: 0-59% (very unsatisfactory)



Success in learning via non-traditional means, such as distance learning, requires the student to follow suggested guidelines. Though taking such steps does not guarantee success, they do enhance a student’s awareness of study habits that have helped students in the past.

  • Check the syllabus to make sure you have the correct course materials.
  • Familiarize yourself with the course materials (Syllabus, Week by Week, Assignments page, etc).
  • Make sure to save a copy of all correspondence between you and the instructor.
  • Establish a regular study time.
  • If assignments are not clear, contact the instructor.



□ I have a Grossmont/WebCT email address.


□ I have my online course material.


□ I have read my course Syllabus.


□ I have the correct hardware and software.


□ I know my WebCT username and password.


□ I know the website to access my online course.


□ I have a place to store my online course materials.


□ I have reviewed the Syllabus, Assignments page, the Week by Week and have scheduled my time and marked my calendar with important dates.


□ I read and replied to the instructor introduction.