Tip:
Highlight text to annotate it
X
Hello and welcome to Bio130, Into to Nutrition.
My name is Lisa Sheldon.
And feel free to just call me Lisa in emails.
That's fine.
I like to keep things pretty informal and relaxed.
I want to talk to you just a little bit about how
the course is going to run because I
think it'll be helpful for you.
Even if you've taken online classes before,
each one tends to be a little bit different.
There are different expectations and there's
a different pace of covering material.
Each week, we're going to have a module.
And you'll see, I put the dates there.
You can also refer to the syllabus
and you can also refer to our course
outline for more about due dates.
There'll be information related to each chapter
we're going to cover.
So there's a lecture.
You can watch the video lecture.
Some students find that helpful and others don't.
So do what works for you.
There's also a course outline.
And what I've done is I've gone through the chapter
and I've kind of highlighted some
of the more important things.
And I leave places, bullet points,
where you can fill in information.
I think this is really helpful for a lot of students
because it's an active way to engage with the textbook.
Then I've also, very often, for each one of the modules, given
you a little bit more information, maybe some PDFs
or some additional reading.
And again, follow along with the course
syllabus and it'll be fine.
I'll often post an announcement for you
with information that's going to pertain
to the chapter we're dealing with.
Now, the workload in an online course
is equal to and sometimes a little bit more
than a traditional face-to-face class
because you're going to be involved in discussions.
So kind of keep that in mind.
Online courses aren't necessarily easier or less
work.
I expect you to log into the class probably
a couple of times a week.
Students that tend to do well in my course
are those students who are logging
in every other day or maybe three times a week,
four times a week and are really engaged with their classmates
and with me.
If you're new to our online learning management
tool, Moodle, I really encourage you to take some time,
get familiar with all the different features.
And the orientation module is set up to help you with that.
You're going to use some of the different tools
that we'll be using all semester.
But if you find that that isn't enough, the best thing to do
is use the GCC resources.
There's a link on the website.
So if you need some additional help about uploading a file,
or taking a quiz, or doing discussions,
there's a tremendous amount of information available to you.
I can help you with really easy Moodle problems or tech issues.
But go to the experts when you can.
There's also a housekeeping tab on the website.
So if you have questions about the course content,
you can ask them there.
Or if you're not sure how to convert a file
or do something like that, you can certainly
ask it there as well.
And I encourage students to answer
other students' questions.
I'll always jump in and help, absolutely.
But in case I don't get there soon enough,
and you see a question, go ahead and answer it.
That would be great.
About communication, you can use that housekeeping tab
for kind of generic things.
But if you have something of a more personal nature going on,
feel free to email me.
I usually have about a 24-hour policy.
So if you haven't heard from in 24 hours, just email me again.
It's not that I'm ever ignoring emails.
Sometimes things just kind of get really busy
and I don't have time.
But usually within a few hours, 24 at max, I'm back to people.
There's one textbook for the course.
It's the Sizer and Whitney nutrition textbook.
The current edition is the 13th.
But certainly, use an older edition if possible.
I'm required to request the most updated version for our course.
But that doesn't mean I expect you
to pay for that 13th edition because it
tends to be kind of spendy.
So if you have access to the 10th, 11th, or 12th,
that would be just fine.
There will be a couple of differences with the textbook.
So if you use an older one, just kind of
be aware that page numbers might be a little bit different.
I try to highlight that for students.
Like it may not be this page, it may be 92 instead of 90
in your text, something like that.
Also because the USDA has gone from the food pyramid
to the plate diagram, there are a few changes there as well.
And I can give you some online resources
that will give you that information as well.
So there's no problem there.
So definitely save the money if you can.
Welcome to the course.
And I hope you enjoy it.