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Nutrition and Food Sciences: Fundamentals of Nutrition

NFS 043 Z1 (CRN: 60065)

3 Credit Hours—Seats Available!

For crosslists see: NFS 043 Z2

About NFS 043 Z1

The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.

Instructors

Rachel Johnson () and Sarah Amin ()

Notes

Dates: June 16 - July 11, 2014; JUMP START COURSE; June 16 - June 22(M-Sun) Online; June 23 - June 27(M-F) 9am-12pm & 1pm-3pm; June 30 - July 2(M-W) 9am-12pm & 1pm-3pm; July 3(Thur) 9am-12pm; July 5 - July 11 for continued out of class work; Open to only UVM enrolled first-year students; Student has to apply to Jump Start program via application process here http://www.uvm.edu/~summer/precollege/uvm-jump-start/apply/; Continuing Education Dean's Office Permission only, please contact 802-656-2085; Degree and Non-Degree students regsiter for NFS 043 Z2

Syllabus

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More Information

Section Description

The goal of NFS 43 is to develop a basic understanding of the science of nutrition. Our aim is for you to develop an ability to discern between the truth and fiction about nutrition, to ask insightful questions and to find the answers. Our expectation is that you will gain the knowledge and skills needed to achieve a nutritionally healthy lifestyle.

Section Expectation

Classroom Expectations ? We expect you to come to class on time, stay for the whole class, refrain from side conversations, and be courteous to Dr. Johnson and Sarah Amin. ? Silence your phones or any other form of technology before class. ? Texting, using Facebook and surfing the Internet during class is not conducive to learning. You may think you can multi-task during class; you can?t. If you know you will be tempted to engage in these distracting activities during class, we suggest keeping your computer closed and using a notebook and pen or pencil to take notes. ? An outline of class lectures will be posted on the course website prior to each class. The notes will help you follow along in class but they are not complete. You may want to print them out before class for note-taking. You must be in class to get the full material.

Evaluation

There are THREE, 75 minute exams and one, non-cumulative final exam. Each exam will include eight short essays. In addition there is one dietary assessment assignment. Points Exam 1 ? 100 Exam 2 ? 100 Exam 3 ? 100 Final Exam ? 100 Dietary Assessment Assignment ? Due July 10th, 2014 100 Total 500

Meetings

Course runs from to

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Location

Online Course (View Campus Map)

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Terrill-Home Ec 207 (View Campus Map)

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to on Monday, Tuesday, Wednesday, Thursday and Friday

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Lafayette Hall L308 (View Campus Map)

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to on Monday, Tuesday, Wednesday, Thursday and Friday

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Lafayette Hall L308 (View Campus Map)

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to on Monday, Tuesday and Wednesday

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Location

Terrill-Home Ec 207 (View Campus Map)

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to on Monday, Tuesday and Wednesday

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Terrill-Home Ec 207 (View Campus Map)

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to on Thursday

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Location

Location In Vt Or Out Of State (View Campus Map)

Important Dates

Courses may be cancelled due to low enrollment. Show your interest by enrolling.

Deadlines
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Last Day to Withdraw with 25% Refund
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Resources

Other courses you may be interested in…

SectionTitleInstructorsDatesDaysTimesCreditsCRN
NFS 043 OL1 (online)
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to N/ASee Notes 361010
NFS 043 OL2 (online)
  • Deborah Paradis
to N/ASee Notes 360066
NFS 063 Z1
  • Jean Harvey
to Mon
Tue
Wed
Thu
to 360864
NFS 073 Z1
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to Tue
Thu
to 360857
NFS 095 OL3 (online)
  • Stephen Pintauro
to N/ASee Notes 160167

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