Download BIO210_ModuleA

Building Your Hybrid Course Worksheet
Name of Instructor _________Elizabeth Schaffer, MPH, CHES___________________________________________
Online Module/Learning Unit Title__ Nutrition___ Course: ___ BIOL 210 Nutrition __
Note: You will need to complete 2 modules/learning units for the Online Learning Committee review.
Use this table to make notes for the content of one module/unit/week of your hybrid course.
Modular Learning Objectives-please
list the modular objectives for your
unit.
1. Chapter 2- Tools of a healthy diet






Online
Explain the purpose of the Recommended Dietary
Allowances (RDAs) and relate them to the other
standards included in the Dietary Reference Intakes.
Compare the Daily Values to the Dietary Reference
Intakes and explain how they are used on Nutrition
Facts panels.
Describe Nutrition Facts panels and the claims
permitted on food packages.
Describe the uses and limitations of the data in
nutrient databases.
Discuss the MyPyramid food groupings and plan a diet
using this tool.
Develop a healthy eating plan based on the concepts
of variety, balance, moderation, nutrient density, and
energy density.
Adapted from: Creating a Hybrid College Course: Instructional Design Notes and Recommendations for Beginners, G.
Hensely
2. Chapter 6- Lipids









Explain the basic chemical structure of fatty acids and
how they are named.
Describe the functions of triglycerides, fatty acids,
phospholipids, and sterols in the body.
Classify and evaluate the different fatty acids based on
their health benefits or consequences.
Identify food sources of triglycerides, fatty acids,
phospholipids, and sterols.
Describe the recommended intake of lipids.
Identify strategies for modifying total fat, saturated
fat, and trans fat intake.
Explain the digestion, absorption, and transport of
lipids in the body.
Discuss health concerns related to dietary fat intake.
Describe dietary measures to reduce the risk of
developing cardiovascular disease.
3. Chapter 8- Alcohol










Course Content/Interaction What
types of content will you use to
present your story? (Voice over PPT,
Online
Online
Describe the sources of alcohol and the calories it
provides.
Define standard sizes of alcoholic beverages and the
term moderate drinking.
Outline the process of alcohol absorption, transport,
and metabolism.
Define binge drinking and explain how it increases the
risk of alcohol poisoning.
Explain how alcohol consumption affects blood
alcohol concentration.
Describe guidelines for using alcohol safely. .
Describe the effects of chronic alcohol use on the body
and nutritional status.
List the signs of alcohol dependency and abuse.
Outline the methods used to diagnose alcohol abuse.
List the strategies and resources available for the
treatment of alcoholism.
1. Textbook readings of Chapter 1-15
Both
2. The chapters will be presented with PowerPoint &
Podcast
Both
Adapted from: Creating a Hybrid College Course: Instructional Design Notes and Recommendations for Beginners, G.
Hensely
video, etc.)
3.
Learning Activities – How will the
students practice what they are
learning? (discussion, paper,
research)
1. Discussion board on various topics
Online
2. 3 day diet diary for a new to you diet plan. (vegetarian,
wheat free, dairy free, etc. using the mypyramid.gov
website.
Online
3. Group labeling project
F2F
1. BlackBoard will be used for discussion
Online
2. Mypyramid.gov is a website for diet diary analysis
provided by the US government.
Online
3.PowerPoint Presentation/ Podcast
both
Assessment – How will you know the
students learned the assigned items?
1. Students will be graded on their discussion board
postings.
Online
(quiz, discussion board, presentation)
2. There is a self grading quiz for each chapter. This is a
study guide and may be taken multiple times. It is also
open book and not timed. (There is a test on this material
in the face to face portion of the class at a later date).
Online
3. The mypyramid.gov activity is also graded. This will be
handed in during class.
Both
4. Student will be required to use PowerPoint to present a
meal plan based on the course material learned
F2F
Technology- What tools/ media will
be used for the delivery of your
course content?
Adapted from: Creating a Hybrid College Course: Instructional Design Notes and Recommendations for Beginners, G.
Hensely