General Course Information

Course Lecturer Name(s):  Karlene Gibbs

Course Director Name: Karlene Gibbs

Course Lecturer(s) Contact Information:

Course Director Contact Information: N/A 

Course Lecturer(s) Office Hours: by appointment via Zoom 

Course Director Office Hours: N/A

Course Lecturer(s) Office Location:  Caribbean House, 2nd Floor

Course Director Office Location: N/A

Course Support:   Anna Neckles-Thomas,, Ext. 3435  Akima Ventour,, Ext. 3402

Course Management tool: To learn to use Sakai, the Course management tool, access the link

Course Curriculum Information

Course Description: 

A one semester course developed to provide basic nutrition information. The concepts covered will include the food components, diet planning principles and the role of specific nutrients in the prevention and management of the leading causes of morbidity and mortality in the US.

Course Objectives: 

  1. Discuss nutrition related health challenges affecting western populations.
  2. Identify the components of food and discuss the impact of excess and deficiencies on health.
  3. Apply diet planning principles in preparing and evaluating eating plans.

Student Learning Outcomes:

  • Recognize the role of nutrition in the leading causes of death in the US.
  • Identify the dietary constituents and appreciate their contribution to health 
  • Assess nutritional status based on 3-day dietary record using Acceptable macronutrient distribution Ranges (AMDR) and diet planning principles.
  • Explain the role of macronutrients and the consequences of deficiencies and excesses. 
  • To discuss the role of nutrients in metabolism and weight management
  • Identify measures for the prevention and management of the chronic noncommunicable diseases
  • To discuss the impact of the micronutrients on health, focusing on antioxidant, Iron and the B vitamins in the prevention and treatment of anemia.
  • Recognize the role of nutrition in reproduction. 

Please see Course Learning Outcomes (CLO) and Session Learning Outcomes (SLO) in the Resources Folder (MWC Program). 

Program Outcomes Met By This Course:

BIOL – PLO1: Apply the scientific process for conducting laboratory and diagnostic experiments, testing hypothesis, interpreting data and communicating results.

BIOL – PLO2: Apply knowledge of the basic structures and fundamental processes of life at the molecular, cellular and organismal levels.

BIOL – PLO3: Apply knowledge of the structure and function of the human body to health issues.

BIOL – PLO6: Demonstrate problem solving and critical thinking skills.

MWC-PLO1. KNOWLEDGE: Apply knowledge of the biological and physical components of life, and use this knowledge to understand the interrelationships of organisms with each other and their physical environments.

MWC-PLO4. COMMUNICATION & CRITICAL THINKING: Use relevant scientific literature and demonstrate independent, critical thinking while communicating scientific knowledge effectively in different media.

SAS Grading Scale: Grades will be assigned as follows:

A  = 89.5% or better

B+ = 84.5 - 89.4%

B  = 79.5 - 84.4%

C+ = 74.5 - 79.4%

C = 69.5 - 74.4%

D = 64.5 - 69.4%

F = 64.4% or less 

Course Materials:

Text: Understanding Nutrition, 15th Edition.   Authors:   Ellie Whitney & Sharon Rady Rolfes

Supplementary Readings/Resources:

Course Grading Requirement:

Evaluation will consist of four exams (70% of your grade), case studies (10%), and a two part dietary analysis project (20%). The format for all exams is multiple choice and true or false questions. All exams are non-cumulative. Practice quizzes will be provided, the completion of which can contribute up to 4% in bonus points.  

Course Requirements:


            Case studies………….…10%


            Practice Quizzes………..+4%

Course Schedule

See table below:                                             


 NUTR 201, Nutrition; Spring 2022






Case Studies

Case Studies Access Dates



Jan 18; Jan 20

MODULE 1:  Dietary constituents, Assessment and Requirements The leading causes of morbidity and mortality in the US.

An overview of dietary constituents and their role in Metabolism Nutrition Research

Dietary Reference Intakes


Open: 18-Jan, 7:30 pm; Close: 24-Jan, 11:55 pm



Jan 25; Jan 27

Nutrition Assessment

Nutrition Information and Misinformation

Diet Planning Principles and Guidelines

Healthy Eating index

Data collection and Analysis using myfitnesspal

Week 2

Open: 25-Jan, 7:30 pm; Close: 31-Jan, 11:55 pm

Open: Jan 27, 7:30 pm


Feb 1; Feb 3

MODULE 2:  The Macronutrients Carbohydrates

Week 3

Open: 1-Feb, 7:30 pm;

Close 7-Feb, 11:55 pm



Feb 8; Feb 10


Exam 1: Introduction to Nutrition; Dietary Guidelines & Principles, Carbohydrates






Feb 15; Feb 17

Lipids cont'd Proteins

Week 5

Open: 15-Feb, 7:30 pm; Close: 21-Feb, 11:55 pm 



Feb 22; Feb 24

Proteins cont'd

MODULE 3:   The Prevention and Management of Chronic Diseases The B vitamins and Metabolism

Week 6

Open: 22-Feb, 7:30 pm; Close: 28-Feb, 11:55 pm

Part 1 Due: 27Feb, 11:55 pm


Mar 1; Mar 3

The B vitamins and Metabolism cont'd

Week 7 -1; Week 7-2

Open: 1-Mar, 7:30 pm; Close: 7-Mar, 11:55 pm



Mar 10th


 Exam  2: Lipids, Proteins, B Vitamins & Metabolism





Mar 15; Mar 17






Mar 22; Mar 24

Body Composition & Weight Management

Week 10 - 1; Week 10 - 2

Open: 22-Mar, 7:30 pm; Close: 28-Mar, 11:55 pm



Mar 29; Mar 31

Water & Hypertension

Week 11

Open: 29-Mar, 7:30 pm; Close: 4-Apr, 11:55 pm



Apr 5; Apr 7

 Water & Hypertension

  Exam 3: Antioxidants, Body Composition & Weight Management, Water & Hypertension



Part 2 Due: 10Apr, 11:55 pm


Apr 12; Apr 14

Chronic Diseases: Diabetes, Cardiovascular Disease & Cancer

Week 13 - 1; Week 13 - 2

Open: 12-Apr, 7:30 pm; Close: 18-Apr, 11:55 pm



Apr 19; Apr 21

MODULE 4   The Micronutrients and their association with selected Nutritional disorders

Transport system – Anemia

Calcium and vitamin D deficiency (Bone Health)

Week 14

Open: 19-Apr, 7:30 pm; Close: 25-Apr, 11:55 pm



Apr 26; Apr 28

MODULE 5   Reproduction and Pregnancy Reproduction, Pregnancy & Lactation

Week 15

Open: 26-Apr, 7:30 pm;

Close: 2-May, 11:55 pm



May 5th


 Exam 4: Chronic Diseases,  Anemia,  Bone Health,  Reproduction & Pregnancy




School of Arts and Sciences Master Syllabi — Info for All Sections

Plagiarism Policy

Academic Integrity

The St. George’s University Student Manual (2019/2020) states as follows:

Plagiarism is regarded as a cardinal offense in academia because it constitutes theft of the work of someone else, which is then purported as the original work of the plagiarist. Plagiarism draws into disrepute the credibility of the Institution, its faculty, and students; therefore, it is not tolerated” (p. 48).

Plagiarism also includes the unintentional copying or false accreditation of work, so double check your assignments BEFORE you hand them in.

Be sure to do good, honest work, credit your sources and reference accordingly and adhere to the University’s Honor Code. Plagiarism and cheating will be dealt with very seriously following the university’s policies on Plagiarism as outlined in the Student Manual.

Your work may be subject to submission to plagiarism detection software, submission to this system means that your work automatically becomes part of that database and can be compared with the work of your classmates.

Attendance Requirement

The St. George’s University Student Manual (2019/2020) states as follows:

Students are expected to attend all classes and or clinical rotations for which they have registered. Although attendance may not be recorded at every academic activity, attendance may be taken randomly. Students’ absence may adversely affect their academic status as specified in the grading policy. If absence from individual classes, examinations, and activities, or from the University itself is anticipated, or occurs spontaneously due to illness or other extenuating circumstances, proper notification procedures must be followed. A particular course may define additional policies regarding specific attendance or participation” (p. 9).

Examination Attendance

The St. George’s University Student Manual (2019/2020) states as follows:

All matriculated students are expected to attend all assigned academic activities for each course currently registered. Medical excuses will be based on self-reporting by students. Students who feel they are too sick to take an examination or other required activity on a specific day must submit the online SAS medical excuse, which is available on Carenage. Students are only allowed two such excuses a year. Upon consultation with the Director of University Health Service, the third excuse will result in a mandatory medical leave of absence. The policies regarding make-up examinations are at the option of the Course Director” (p.46).

For additional specific examination policies and procedures, refer to the St. George’s University Student Manual (2019/2020), pages 31 through 37.

Student Accessibility and Accommodation Services Policy

The St. George’s University Student Manual (2019/2020) states as follows:

A student with a disability or disabling condition that affects one or more major life activities, who would like to request an accommodation, must submit a completed application form and supporting documentation to the Student Accessibility and Accommodation Services (SAAS) located in the Dean of Students Office. It is highly recommended that students applying for accommodations do so at least one month before classes begin to allow for a more efficient and timely consideration of the request. If a fully completed application is not submitted in a timely fashion, an eligibility determination may not be made, and accommodations, where applicable, may not be granted prior to the commencement of classes and/or examinations” (p. 8).


It is the responsibility of the student to read and understand the policies, laws, rules and procedures that while they could affect your grade for a course, have not been specifically outlined in the course syllabus. These are contained in the St. George’s University Student Manual.