Course Syllabus

CI 694B:  HSTA Summer Institute, Section 6AA, CRN 71456

(Summer Session II, 2004)

PURPOSE OF COURSE: 

This course is developed specifically for HSTA teachers and is designed to provide advanced learning in science and technology related to (a) helping to facilitate HSTA student learning experiences at the Summer Institute, (b) leading HSTA clubs during the school year and (c) integrating content with the regular school curriculum/WV content standards and objectives.  Course content varies depending on the summer institute component:  Fun with Science, Forensic Science, and Biomedical (Anatomy, Physiology and Physical Activity emphases).  All teachers participate in some learning experiences that apply math/science to food composition and human energy expenditure.

COST OF COURSE:

Tuition:  Waived (your tuition cost is supported through external funding from the National Institutes of Health).  

Off Campus Fee:  $99 plus Professional Development fee if assessed (see Note About Graduate Credit below): $10.  Make checks or money order payable to WVU. Credit card payment is acceptable. Payment is due when you turn in your Course Registration on the first day of class.

NOTE ABOUT GRADUATE CREDIT:

This course is not a “930 Professional Development Only” course. It is a regular graduate credit course and has greater expectations than a “930” course.

If you currently are not an active WVU graduate student (either degree or non-degree status), you may take this course ONLY with the permission of the Instructor and the Office of Extended Education, and you also will be assessed the $10 "Professional Development" fee. You may only take advantage of this option one time in your entire career as a WVU student. Consult Instructor before registering.

INSTRUCTORS:

James A. Rye, Dept Education Theory & Practice, WVU, 604L Allen Hall, Morgantown, WV 26506    Phone:  304 293-3442 x1326; Fax: 304 293-3802;  e-mail:  jim.rye@mail.wvu.edu

Jenny Bardwell, HSTA, WVU, P.O., Box 9026, Morgantown, WV 26506  Phone:  304 293-1443; e-mail:  jbardwell@hsc.wvu.edu

Unless stated otherwise, direct all questions and assignments to James Rye, although both instructors have access to all assignments that turned in.

COURSE READINGS (specific pages to read are listed and additional pages may be announced)  

Handouts/readings assigned in specific components:  Fun with Science, Forensics, or Biomedical.

Pennington, J, & Douglass, J. (2004)  Food values of portions commonly used. Philadelphia:  Lippincott, Williams & Wilkins. Read/Study all of the material up to “Main Table for the Nutrient Content of Foods” (this is pages vi through xl and includes the Table of Contents, Dietary Reference Intake Tables, and Food Component Definitions.  This material provides background to help interpret and use the nutrient values given for foods in this scientific reference.  Specific assignments will have you examine other material in this text.

Institute of Medicine (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, D.C.: The National Academies Press. Entire text available on line at http://www.nap.edu . Students wanting to earn an A in this course are to read chapter 5, pages 5-1 through 5-33. 

Any texts or print readings provided to you free of charge are because of support from  external funding from the Centers for Disease Control and Prevention, National Institutes of Health, and other sources.

On-line Resources:

Libraries/Pubs/Programs-- http://www.wv-hsta.org/cdc_chc/Grant_Proposal_Key_Pubs_Websites.htm

Nutrition and Physical Activity-- http://www.wv-hsta.org/cdc_chc/project_resources.htm

COURSE REQUIREMENTS: 

To earn a grade of at least a C for this course, you must do the following:  (a) attend the introductory course session (June 28), the entire teacher professional development week (June 27 – July 1), and one entire HSTA student week of the HSTA summer institute; (b) provide direct instruction to HSTA students during the student week of the program; and (c) complete to the instructor's satisfaction and provide by August 5 the assignments described in this syllabus: See Assignments section to determine which ones are necessary to earn a grade of C, B or A.

ASSIGNMENTS AND GRADING

Assignments needed to earn a grade of C, B or A are outlined below. 

All assignments, except Assignment 1 in which separate instructions are given, need to be word processed.  Font size may not exceed size 12. Assignments can be handed in hard copy, provided on a disk, or emailed to the instructor. No assignments will be accepted after Thursday, August 5, unless extensions are approved by the instructor on or before July 22.  Assignments turned in electronically or on a disk will not be returned:  Keep a copy as desired.

REMINDER ABOUT DUE DATE FOR ASSIGNMENTS: You may hand in your assignments on the last day of your participation in the Summer Institute.  The last date that the Instructor will accept assignments (must be received by) is Thursday, August 5.

If a teacher needs to take a grade of “Incomplete,” the request must be made in writing and approved by the instructor no later than Thursday July 22.  

To Earn a Grade of C:

1.  Daily Reflective Journal

Maintain a journal (hardcopy or electronic file) during the two weeks of the Summer HSTA Institute.  You should have a journal entry for each day of the teacher week (5 days) and the student week. For each day, outline your journal entry according to the following headings: (a) Summary of day. Summarize the sessions you attended or facilitated for the day; (b) Discussion of strengths/limitations. Discuss what you perceive to be the strengths/highlights and the limitations/ weaknesses of the day’s sessions; and (c) Ideas for Applications. Provide ideas for applying what you learned in your HSTA club and/or classroom.  Each of these daily entries should be at least 1 full notebook page in length (if handwritten, 8 x 11 inches, single spaced; if typed, double spaced, maximum of size 12 font). 

At the end of your journal, provide an overall 2-page summary that includes the following: (a) the knowledge and skills that you perceive you gained most from attending the summer institute; and (b) tentative plans for applying what you gained in your HSTA club and classroom (please be somewhat specific with your plans). You may want to make available to the HSTA Education Coordinator and your Field Site Coordinator part b of this summary. 

2. Educational Technology

Biomedical Teachers.  During teacher week: Construct and present your portion of a web-based presentation that focuses on your inquiry session of the HSTA Summer Institute. During student week: Fulfill the duties of web master/mistress where you construct an overall website of your students’ presentations. The presentation and web site will be collected as part of all presentations and web sites at the end of teacher and student weeks:  There is no need to hand them in separately to the instructor. On your presentations or web sites:  No adults may be pictured or named without their signature on the publication release form; no HSTA students can be pictured without a parent’s signature on a publication release form and only first names of students may be used. No copyrighted material may be shown as part of these presentations or web sites.

Fun With Science teachers: Construct an "Inspiration" concept map on the science or multicultural component of the summer institute.  The Inspiration file should display your understandings of the content; it needs to contain at least 15 concepts and linking words labeling the connections between the concepts, and some of the concepts should have embedded notes (text).  Hand in the Inspiration concept map file on a disk or email as an attachment. 

Forensic Science teachers:  Construct and provide a PowerPoint presentation on some aspect of the Forensics component of the Summer Institute. Your PowerPoint presentation should contain at least 10 slides and incorporate some use of advanced features, e.g., linking out to a URL or another file type. Hand in the PowerPoint presentation on a disk or email as an attachment.

 3. Bowes and Church Table of Food Composition Application

Develop a 2 page (or more) lesson plan that utilizes the scientific reference text Food Values of Portions Commonly Used for a math and science enrichment activity. The lesson plan could be for your HSTA club and/or classroom. Be specific as to how and what portions of the text will be utilized:  You must include some utilization of the “Main Table for the Nutrient Content of Foods.” Your lesson plan must include: Objectives (include at least one of the math and science CSOs—see below), Materials needed, and Procedures for carrying out the activity (including sample calculations for math).  Make your description sufficiently complete so another teacher could "run with it."  If you developed one of these lesson plans for the Spring offering of this course, the lesson plan you develop for this course must be different.

Additional Assignment to Earn a Grade of B:

4. Applications of the On-Line Resources listed in this Syllabus.

Two web pages have been developed to provide access to Library databases as well as a host of nutrition and physical activity related resources. They are listed earlier in this syllabus and reappear here:

Libraries/Pubs/Programs--http://www.wv-hsta.org/cdc_chc/Grant_Proposal_Key_Pubs_Websites.htm

Nutrition and Physical Activity-- http://www.wv-hsta.org/cdc_chc/project_resources.htm

Peruse and link to at least 3 resources on each of these two web pages and prepare a two to three page reflective paper that includes the following:  (a) List the titles of the six links that you visited and summarize what you found at each of these links; (b) How might you use the content and/or resources at some of these links for HSTA club activities; (c) How might you use the content and/or resources at some of these links for your classroom teaching. Note:  The uses you describe can be for you to prepare activities or lessons, or it can have students directly using the web pages/links.  Please note that your HSTA or classroom students cannot use the WVU Library databases at remote settings:  You must be a WVU student. 

Additional Assignments to Earn a Grade of A:

Complete assignment 4. listed above plus assignment 5. listed below.

5. Reflective paper on what you learned from your reading of Chapter 5 (Energy), pages 5-1 through 5-33, of the text Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. (Available on-line at http://www.nap.edu).

Your paper needs to be at least 2 pages in length. It should emphasize some of the new understandings you developed as well as what you would like to learn more about as a result of the reading. Make some specific references to page numbers of the reading. If you like, you may also provide some ideas for applying what you learned to HSTA clubs programming or classroom teaching. You might also include how some of this reading might be relevant to the use of the Table of Food Composition text.    

Syllabus Changes .  The instructor reserves the right to make changes in the course syllabus.

Academic Integrity. "The academic development of students and the overall integrity of the institution are primary responsibilities of WVU.  Academic dishonesty is condemned at all levels of life, indicating an inability to meet and face issues and creating an atmosphere of mistrust, disrespect, and insecurity.  Faculty, students, and administrators have shared responsibilities in maintaining the academic integrity essential for the university to accomplish its mission." (West Virginia University 1998-2000 Graduate Catalog,  pp. 45-46.)

Social Justice Syllabus Statement .  West Virginia University is committed to social justice.  I concur with that commitment, and expect to foster a nurturing learning environment based upon open communication, mutual respect, and non-discrimination.  Our University does not discriminate on the basis of race, sex, age, disability, veteran status, religion, sexual orientation, color or national origin.  Any suggestions as to how to further such a positive and open environment in this class will be appreciated and given serious consideration.  If you are a person with a disability and anticipate needing any type of accommodation in order to participate in this class, please advise me and make appropriate arrangements with Disability Services (293-6700).