Course Syllabus

 

PDF version of this information is available here:

Overview Syllabus.pdf

Also, a PDF version of the individualized syllabi for each of the four modules can be downloaded here:

Module 1 Syllabus.pdf

Module 2 Syllabus.pdf

VirtualClinicSyllabus_Module_3_VC1234-1.pdf

Module 4 - Syllabus VC1234-1.pdf

 

Course Syllabus

UNIVERSITY of BRIDGEPORT NUTRITION INSTITUTE

Course:	Nutr 560K	Virtual Clinic
Term/Semester:	Summer 2016
Credits:	4
Time:	4 modules -4 weeks each	Location:	Online
Course Instructor:	Steven Lindner, DC, MS, CNS Use Email in Canvas whenever possible (available by clicking “Inbox” on the upper right hand tool bar of our course). Alternate EMAIL: SLindner@bridgeport.edu  Linda Fleming, MS, CNS Use Email in Canvas whenever possible (available by clicking “Inbox” on the upper right hand tool bar of our course). Alternate EMAIL: lfleming@bridgeport.edu  Oscar Coetzee, MS (Human Nutrition), MS (Psychology), DCN-c (Clinical Nutrition) Use Email in Canvas whenever possible (available by clicking “Inbox” on the upper right-hand tool bar of our course). Alternate EMAIL: ocoetzee@bridgeport.edu
Office Hours:	As noted in each monthly sub syllabus

 Course Description: This final semester course will incorporate critical thinking and scientific knowledge as you complete 4 monthly modules on clinical management online with different instructors. You will learn key skills in assessment, clinical test analysis, designing treatment plans for specific common health conditions, weight loss strategies and how to effectively start and grow your nutrition practice.  Prerequisites Nutr 560A,B,C,D,E,G,F,H ,I, and M.

Course Format: Interactive coursework featuring multi -media presentations online with case study work and analysis.  Students will be required to create videos and detailed written analyses based on case assignments.

Instructional Objectives: This course is designed to refine ability to counsel clients in nutrition and to provide virtual ‘hands-on’ practical experience in managing clinical cases and a nutrition practice.

 

Expected Learning Outcomes: Upon the completion of this course students are expected to be able to:

1. Demonstrate successful strategies and skills in interviewing and obtaining client information and history.
2. Develop motivational counseling strategies for client personality styles.
3. Assess dietary intake and lifestyle as related to health and well-being.
4. Analyze clinical lab tests both traditional and functional as related to nutrition status.
5. Develop primary and secondary evidence based nutrition recommendations for common clinical conditions.
6. Create a five year business plan and strategy for practice development.
7. Demonstrate knowledge of nutrition program development and delivery.

Required Equipment (for Module 1): scale for measuring weight and body fat, tape measure, Blood pressure Cuff and stethoscope (digital cuff is acceptable) 

 Module 1 requires the student to obtain a nutritional client. You will need them to fill out an intake form.  (A few have been provided for you on Canvas. You may modify them if you choose, or create your own).

 Video submissions are required in the Virtual Clinic.  You must have equipment that allows recording, saving, and uploading/downloading of videos at the time the course begins. Most modern laptop computers  have a camera and microphone built-in; you can also use a separate camera/microphone (or "webcam") for this purpose.  Your results will be best with a computer system made within the past 5 years.  In addition, Java and Adobe Flash (updated to their most recent versions) must be installed on your computer in order to make recordings.

Interactive coursework requiring preparation of a PowerPoint presentation (must have PPT software accessible to you) and/or video presentation of a business plan for your practice.

 Recommended Resources:  There are no required books for this course.  However, the following books may be helpful resources:

 Advancing Medicine with Food and Nutrients, 2^nd Edition, Ingrid Kohlstadt, CRC Press, 2012 ISBN# 978-1-4398-8772-1

Blood Chemistry and CBC Analysis, Weatherby D & Ferguson S.  Bear Mountain Publishing, Jacksonville, OR, 2004 ISBN:  9780976136712

 Integrative Medicine, 3^rd edition, by David Rakel, Elsevier Saunders, Philadelphia, 2012.

ISBN-13: 978-1437717938

 Laboratory Evaluations for Integrative and Functional Medicine, 2^nd edition (2008), by Richard S. Lord and J. Alexander Bralley (eds) ISBN:   978-0-9884322-0-8

 

Mosby’s Manual of Diagnostic and Laboratory Tests, 4^th edition, by Kathleen Deska Pagana, Timothy J. Pagana ISBN-13:  978-0-32-305747-9

Nutritional Assessment, 6th edition, by Robert D. Lee, David C. Neiman ISBN:  978-0-07-802133-6

 Personality Plus:  How to Understand Others by Understanding Yourself, Florence Littauer, Revell, 1992. ISBN-13: 978-0800754457  (highly recommended for learning how to effectively interact with others)

 Textbook of Functional Medicine, Peter Bennett, Jeffrey S. Bland, Leo Galland, Robert J. Hedaya, Mark Houston, Mark Hyman, Jay Lombard, Robert Roundtree, Alex Vasquez Sidney MacDonald Baker  (Links to an external site.).  Institute of Functional Medicine, 2010.  ISBN-13: 978-0-9773713-7-2

 The Delicate Art of Dancing With Porcupines:  Learning to Appreciate the Finer Points of Others, Bob Phillips, Regal Books, 1989 ISBN-13: 978-0830713332

References from current peer-reviewed literature may also be used to support your thoughts on the case studies.

Student Assessment Criteria: A grade for the course will be assigned based upon the percentage of total points earned for performance in the areas as defined below:

Criterion	Points	Percentage of Grade
Module 1 Client First Interview- Intake and Counseling Skills	200	25
Module 2 Case Studies, dietary and lab assessment	200	25
Module 3 Case Studies, Therapeutic treatment plans.	200	25
Module 4 Practice Development and Management	200	25
Grand Total	800	100%

To successfully complete the Virtual Clinic, students are required to earn a grade of C (75) or better for each module.  If a student fails one module, they will receive a grade of “I” for the course and the failed module can be re-taken the next time the course is offered.

ALL WORK MUST BE COMPLETED AND SUBMITTED EVERY SUNDAY BY 9PM ET.    EXCEPTION IS THE LAST WEEK OF THE COURSE.   LAST DAY OF THE COURSE IS FRIDAY AND ASSIGNMENTS ARE DUE AT 9PM ET ON FRIDAY.

Late Assignment Policy:  Assignments submitted after the 9:00 PM due date, but within 24 hours of the due date, will be subject to a 50% grade deduction. For each day thereafter, an additional 10% will be deducted.

Additional Notes: 

Students will be randomly assigned to a module prior to the course opening date and given their module sequence.  Requests for specific module assignments are not available.  Students will have access to the module syllabus and class to which they are assigned only. 

These modules are designed to stand alone. Each module will focus on an area of clinical practice utilizing case studies.

____________________________________________________________________________

MS NUTRITION INSTITUTE PROGRAM POLICY AND GUIDELINES 05-17-2016

THE PROGRAM

The Human Nutrition Program at the University of Bridgeport is accessible to students with busy schedules. Classes are held online via the interactive Canvas system or via weekend only campus classes. The program is designed to be completed in 28 consecutive months if two classes are taken per cycle. Graduation is contingent upon completing the program and passing the comprehensive exam within 5 years from program start date. The comprehensive exam is given 3-4 months after completion of the final courses in the sequence. Students must remain in the program they enrolled in (online or on campus).  UB does require some courses to be taken online by all students.

 

ATTENDANCE CAMPUS WEEKEND FORMAT

 

Each class period represents 20% of a four credit course or 25% or a three-credit course. Class attendance and participation are indispensable parts of the educational process that are required throughout the program. Since classes only meet 4 or 5 times, depending on whether the course is 3 or 4 credits, it is imperative that students attend class. In the event of absence due to illness or family emergency, please notify the Associate Director and the instructor immediately. If more than one class is missed during the semester for either a 3 or 4 credit course you will receive a failing grade for the class and will have to repeat it. This includes absences for illness. Make-up examinations due to absence WILL NOT will not be permitted without an approved legitimate excuse with full documentation (see makeup policies) and will result in a grade of zero for that exam.  Students ARE NOT PERMITTED to leave class prior to 5pm unless prior authorization is received from the Associate Director and this would require the same guidelines for approval as an absence. Prior approval must be sought during normal administration business hours Monday – Friday. Those who leave class early without prior approval or subsequent documentation of illness or emergency that meet the guidelines specified under makeup policies below will be penalized with a 20% grade deduction on their course grade.

 

ATTENDANCE ONLINE FORMAT

 

Online courses start and end on specific dates. Late entry into courses is not permitted. Students are expected to participate in a course multiple times per week. Assignments and exams are due on specific dates.   Late assignment submissions will result in grade penalties. Makeup exams are subject to the same approval criteria as for the campus weekend format. Lack of participation in a class for a week or more will subject the student to being dropped from the class unless approved by the instructor and Associate Director.

 

FRAGRANCE FREE POLICY ON CAMPUS

Many individuals are sensitive to perfumes and other scents (such as scented oils, scented laundry soaps, scented deodorants, etc.) and have adverse health reactions upon exposure.  In order to maintain an environment that is conducive to health and learning for all students and faculty members in the classroom, the Nutrition Institute has a “fragrance free” policy.  The use of products that produce a noticeable odor and/or cause an adverse health reaction in other individuals is prohibited.  The use of such fragrances while attending class will be considered as a Violation of the Rules of Conduct.

 

COURSE CREDIT POLICY

 

The Human Nutrition Program follows the University of Bridgeport policy regarding the definition of one credit hour.  University Policy can be found on page 30 of the 2014-2016 Catalog.   

http://www.bridgeport.edu/files/4314/3533/1765/UB_Catalog_2014-2016_dist.r2.pdf      

 

MAKE-UP POLICIES CAMPUS AND ONLINE FORMAT

 

Make-up examinations and assignments will not be permitted without a legitimate excuse or prior approval from the instructor and Associate Director and will result in a grade of zero. An acceptable excuse for prolonged illness, or family emergency, entitling a student to a make-up examination, requires a legitimate detailed doctor's note (with diagnosis) by a U.S. licensed physician or official documentation of family emergency, which must be submitted to the Program Associate Director and approved. Please note that only one make-up examination is allowed per course regardless of instructor approval. Missed exams must be taken before the next scheduled examination and may be modified and made more difficult by the instructor. Make-ups will not be granted for reasons of personal convenience, such as traveling, weddings and vacations.

 

PLAGIARISM POLICY

 

Plagiarism is taken very seriously in the program. The UB policy on plagiarism can be

found in the student handbook, Ch 2 at:

http://www.bridgeport.edu/life/key-to-ub-student-handbook/

Students are also highly encouraged to take the on-line tutorial in avoiding unintentional plagiarism at http://www.indiana.edu/~istd/

Please be advised that UB faculty have access to “Turn It In” software which scans electronically for plagiarism from any published source and your assignments and discussion board posting may be screened using this tool.

 

ETHICS STATEMENT OF CONFIDENTIALITY

 

Students enrolled in the program are expected to honor confidentiality as it pertains to student disclosure.  Shared information, comments, or opinions expressed by another student or the faculty member during the course of classroom discussion should never be used in a manner which is intended to humiliate, embarrass, harass, damage, or otherwise injure other students in their personal, public, or business lives.  In addition, confidentiality must be upheld by not disclosing any information that would identify any particular individual or plagiarize their personal work.

 

NETIQUETTE (Online Etiquette)

 

Respect others and their opinions. In online learning, students from various backgrounds         

come together to learn. It is important to respect their feelings and opinions though they may differ from your own.

 

Tone Down Your Language.  Given the absence of face-to-face clues, written text can

easily be misinterpreted.  Avoid the use of strong or offensive language and the excessive use of exclamation points. Review before posting in order to remove any strong language.

 

Keep personal discussions off of the class discussion board and engage in a separate

student forum within the class for this or use email. 

 

Do not type all capitals, which is difficult to read, and has come to be considered the electronic version of "shouting."

 

Do be courteous, even when you disagree, with your instructors as well as your classmates, and always provide clear, logical support for your views.

 

Consider others’ privacy.  Ask for permission if you want to forward someone’s email messages to third parties. Keep in mind that all private email mail is considered copyrighted by the original author.

 

 Avoid inappropriate material.

 

Be forgiving. If someone states something that you find offensive, mention this directly to the instructor. Remember that the person contributing to the discussion might be new to this form of communication. What you find offensive may quite possibly have been unintended and can best be cleared up by the instructor. If the instructor is unable to resolve the issue they should escalate to the assistant director as should the student.

 

Think before you hit the send button. Think carefully about the content of your message before contributing it. Once sent to the group there is no taking it back. Grammar and spelling errors reflect on you and your audience might not be able to decode misspelled words or poorly constructed sentences. It can also adversely affect your grade.

 

Escalate your issues privately via email versus discussion forums.   Should you have a disagreement with an instructor or classmate it is best to send an individual email or voicemail to that individual. Do not argue your case in the discussion forum.

 

Brevity is best. Be as concise as possible when contributing to a discussion. Your points might me missed if hidden in a flood of text.

 

Avoid disciplinary action. Any type of online behavior that is perceived as disrespectful to a fellow student or instructor, or anything that has the potential to be perceived as less than courteous, is unacceptable and can be subject to disciplinary action by the Nutrition Institute.  Repetition of such behavior can result in expulsion from the class by the Director.

 

WITHDRAWAL FROM A COURSE

 

Withdrawal from a course should be made after consultation with the course professor and the Associate Program Director. A request to withdraw from a course must be made in writing. Only an official withdrawal will result in a grade of W, instead of F, for the course and prorated refund of tuition based on published UB policy. A student who stops attending a course without withdrawing will earn a grade of “F” for the course and will be ineligible for tuition refund.

 

WITHDRAWAL AND TUITION REFUND SCHEDULE

 

All University fees are non-refundable after the first day of the semester and only tuition will be due according the schedule available at http://www.bridgeport.edu/finaid/tuition-and-fees/refunds/

 

Verbal notification will NOT be accepted as an official withdrawal from class.  Written verification must be forwarded to the Nutrition Institute and also the University of Bridgeport, Registrar’s Office, 126 Park Avenue, Bridgeport, CT 06601. Withdrawals may also be completed online at www.bridgeport.edu/webadvisor

 

FINANCIAL AID

 Subsidized and unsubsidized Federal Stafford Loans are available for qualified students who register for a minimum of six credits each semester. The Free Application for Federal Student Aid (FAFSA) and a University of Bridgeport Financial Aid Application must be completed. Many employers offer scholarships and /or tuition reimbursement programs. Contact the Financial Aid Office at (203) 576-4568 or sfs@bridgeport.edu  for more information.

 

 

EVALUATION AND GRADING

 

The GPA is determined based on the following scale.

A= 4.00, A- = 3.67, B+ = 3.33, B = 3.00, B- = 2.67, C+ = 2.33, C =2.00, C- = 1.67, D+ =1.33, D = 1.00, I = Incomplete, W = Withdrawal, R = Research in progress.

 Any course with a grade of C- or a numerical grade of 73 or less must be repeated to earn graduate credit. Other courses may be repeated if the student needs to raise the GPA. When a course is repeated, only the second grade will used to calculate the GPA. Tuition must be paid

again for all classes that are required to be re-taken (no exceptions). Evaluation and grading are the responsibility and province of the professor. All students in a course will be graded consistently or equivalently. Students may be penalized for late or missed work. Questions regarding grades should be addressed to the course professor.

 

SPECIAL GRADING FOR VIRTUAL CLINIC (560K)

 

The Virtual Clinic (VC) is divided into 4 distinct modules.  To successfully complete the VC, students are required to earn a grade of C (75) or better for each module.  If a student fails one module, they will receive a grade of “I” for the course and the failed module can be re-taken the next time the course is offered.

 

ONLINE EXAM GRADING

 

Online exams are timed.  Your syllabus should define for you the time limit on the exam as well as when you log onto Canvas to complete it.  You are permitted to log onto the exam only ONCE and complete it in the required time frame. Students cannot log in and out of exams.  Once submitted, the exam cannot be accessed again.  Time limits set by the professors must be adhered to.  Students who exceed the time limit on the exam, (this is reported to the instructor automatically) will receive a grading penalty equal to the percentage of excess time they took. For example, if an exam was scheduled for 60 minutes and the student took 66 minutes to complete it, they would have exceeded the exam time by 10%. Therefore their exam grade would be penalized 10% of the total possible points for the exam. If exam was 100 points, then 10% would equal a 10 point deduction.  Repeated violations of exam time may result in further grading penalties and will be reported to the program assistant director for review. Students should not engage in any sharing of information regarding exam questions with any others at any time.  Students who do so are subject to disciplinary action by the program and possible expulsion.

 

GRADE DISPUTES

 

A disputed grade may be appealed in writing as follows:

First Appeal:  Directly to the instructor within 30 days of receipt of grade

Second Appeal:  To Associate Director of Nutrition Institute

Third Appeal:  To Director of Nutrition Institute/Vice Provost of Health Sciences

Final Appeal: To the Provost

 

 

TRANSFER CREDITS

 

The Program Director, with the Dean's approval, may allow up to six semester hours (eight hours in the case of laboratory courses) of graduate transfer credits from a regionally accredited college or university. The courses being considered for transfer must have been completed within the past seven years, with a grade of "B" or better, and be comparable to the University of Bridgeport's graduate courses. Physicians (i.e.: medical, osteopathic, chiropractic, naturopathic, etc.) may request advanced standing for 560A and 560B. However, many choose to take 560B (Biochemistry) if they have not had the course in many years, as a review and preparation for course 560D (Clinical Biochemistry) and 560I Functional Medicine Nutrition.. Advanced transfer credit for physicians will only be granted for courses where a grade of “B” or better was achieved.

 

INCOMPLETE COURSEWORK

 

An “I” (Incomplete) designates incomplete work at the time of grading for reasons beyond the control of the student, fully documented, and corresponding to UB makeup policies as stated above, and determined to be bona-fide by the instructor and the Associate Program Director. Incomplete coursework should be completed by the end of the semester immediately following the one in which the incomplete was granted. If the work has not been completed and no grade has been submitted as indicated, the grade automatically becomes F. STUDENTS WHO ARE FAILING A COURSE ARE NOT PERMITTED TO TAKE AN INCOMPLETE AND REPEAT THE COURSE TO ATTAIN A NEW GRADE. A GRADE OF “F” WILL BE ISSUED AND THE COURSE WILL HAVE TO BE REPEATED BY RE-REGISTERING FOR THE COURSE. EXCEPTION:  IN COURSE 560K, VIRTUAL CLINIC, IF AN INCOMPLETE IS AWARDED IN ONE MODULE, ONLY THAT MODULE WILL NEED TO BE REPEATED THE NEXT TIME THE COURSE IS OFFERED.

 

GOOD ACADEMIC STANDING PROBATION AND SEPARATION

 

Good academic standing is achieved when a student maintains a 3.0 GPA. If the GPA drops below 3.0, the student will be placed on academic probation. A student, who receives a second grade of “D” or “F” in any course, or is placed on probation in two different semesters, will be separated from the program. In cases of academic probation, the student should consult with the Program Associate Director for advice and planning to raise the GPA. In cases of separation from the program, a student may make a written appeal to the Director within ten days of the notification of separation. If an appeal is granted, the student will remain on academic probation and his progress will be monitored periodically during the semester.

 

RESEARCH IN NUTRITION - COURSE 560J

 

The research project can be taken as an elective, and is not required, as part of the Human Nutrition Program. The project can be a literature-based study or an original research project. Students have one semester to complete the project at full tuition cost. If thesis completion exceeds the one semester limit, the student must maintain continuous matriculation by registering for ADMIN 600, each semester, until the thesis has been completed.

GRADUATION REQUIREMENTS

 

The minimum number of credits required for graduation is 41; the minimum GPA required is 3.0. Students are expected to complete class work for the degree within five years of initial enrollment in the program.

 

 Successful completion of ALL sections of the comprehensive competency examination is required for graduation. This examination and all required re-takes are given on-site on the UB campus on a Sunday (exact dates published several months prior to each examination) and will not be given by proctor at other sites or on alternate days of the week (no exceptions). If you can- not take examinations on a Sunday for any reason please consider the above policy before entering the program. Study guides and sample questions will be available to all students eligible to sit for the examination. Any sections that are not successfully completed must be re-taken at assigned dates. Only two attempts will be allowed without remediation, as assigned by the program director.

 

I have read the above policies and guidelines (revision 5-17-2016) and have been given a copy of said policies and guidelines.  Please submit this signature page back to the Nutrition Institute prior to registering for classes located at: University of Bridgeport, Nutrition Institute, 30 Hazel Street, Bridgeport, CT 06604.

 

This signature page must be submitted to the Nutrition Institute before the beginning of the first semester coursework or registration will not occur. This signature reflects acceptance of these policies and guidelines and all revisions made to them during the course of my studies in the UB masters of nutrition program.  All updates and or changes will be furnished to me via the individual syllabi received in each course by the professor.

 

 

Signed: ________________________________________ (Student) ID# _____________

 

 

Print Name: ___________________________________________________________

 

 

Date: ___________________________________

  (revised 5-17-2016)