Foods and Nutrition-40					Final 12/15
Mr. Avakian						                Office: Reedley College CCI211
Online Course							Phone: 638-3641, Ext. 3412
55024								Email Preferred: Through							  Blackboard Communications
                                                       				Office Hours: MWF 10-11
				
Skills Level: 	Eligible for Eng. 125 and Eng. 126, Math 1 previously or concurrently, or equivalent.

	CLASS POLICY

I.	A. Text - Understanding Nutrition.  Whitney and Rolfes, Thomson 2008, 11th  ed.                    
B. New Online Version Diet Analysis Plus 8.0 Access Code (required for enrollment &        Project).

II.        Catalog Description:

Nutrients and their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion.  The relationship of diet to physical and emotional health, diet patterns through the life cycle, consumer concerns, and recent developments.

III.      Objectives - Student will be able to:

A.	Describe the fundamentals of chemical structures and understand the composition of foods, tissues, and certain elementary nutrients.
B.  	Outline the elements of anatomy and physiology, understand the body processes of digestion, absorption, metabolism, and excretion.
C.  	Summarize the use of carbohydrates, fats, proteins, vitamins, and minerals in building and maintenance of tissues.
D.  	Recognize the factors influencing the requirements and recommended allowances for the various nutrients: size, age, physical activities, etc.
E.  	Apply reasoning in nutrition to evaluate food fads and fallacies, advertisements, practices in enrichment, fortification, and practices in supplementation.
F.  	Compare his/her nutrient intake to that of the U.S. Recommended Dietary Allowances.

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Mr. Alan B. Avakian	

IV	Course Outline:

A.  Human Physiology and Nutrition
B.  Diet Planning
C.  Diet and Disease
D.  The Carbohydrates: Sugar, Starch and Fiber
E.  The Lipids: Fats and Oils
F.  The Proteins and Amino Acids
G.  The Vitamins
H.  Minerals and Water
 I.   Energy Balance and Weight Control
 J.   Nutrition and the consumer
 K.  Food Technology and Safety
 L.  Nutrition Assessment
 M. Nutrition Throughout the Life Cycle
 N.  World Food and Hunger

V.	Grading:

The final grade will be averaged from the scores of exams and assignments.  You are encouraged to periodically check with the instructor concerning your progress in the course.  Exams, assignments, and the final grade are based on 100%...

100 - 90	A
  89 - 80	B
  79 - 70	C
  69 - 60	D
  59 -   0	F

        Exams	500		540 - 600 A
  Diet Analysis  	  50		480 - 539 B
  Discussion Board  50      	420 - 479 C
                                                  	360 - 419 D
	_____________    	               0 - 359 F
	Total 	            600			
    Extra Credit 	  20

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Mr. Alan B. Avakian

VI.       Assignments and Exams:

A.	You are to have your book and notebook with you when online.  You are expected to read the text each week to familiarize yourself with the highly technical terminology used in nutrition.  A broad range of topics is covered extensively and quickly, which demands strenuous study at a rapid pace.  It is your responsibility to stay current with reading, notes, and assignments. We will cover about 1 chapter per week. There will be about one exam or assignment due every 2 weeks. You are to spend at least 9 hours on study each week.

B.	 Assignments are due at the day and time stated on blackboard announcements and will not be accepted late.	
       All work is to be original work and submitted via Blackboard in RTF (Rich Text Format)...    
       All Email is to be through the Blackboard Communication – Email and is to          include in the subject heading FN40. You are to address me as Mr. Avakian and at the end of the message include your first and last name.  All others will be treated as spam.                     
        C.     Assignments are graded on the following basis:
1.  Accuracy of the assignment.
2.  Completeness of assignments.
3.  Your evaluation and presentation of materials.
4.  Organization and presentation of materials.
 
D.  	Exam and assignment make-up policy - Under no circumstances will projects or homework be accepted late.  It is your responsibility to make sure that your work is turned in at the time that it is due.  There is no make-up for quizzes. Students will not be permitted to take an exam before it is scheduled.  Students will be permitted to make - up only one missed exam.  There are no retakes of exams. To make - up an exam, the student must take the exam during the scheduled Final exam, during Final’s week.
            E.	You are expected to have the required text and Online Diet Analysis no later than the second week of class.  Failure to do so could result in a loss of points.
            F.       When taking tests on Blackboard, do so on a timely basis or you will be
                        logged off.  Use a computer that is not wireless because you might loose a connection and not be able to get back into the exam. If the exam gets locked, you
                        may ask the instructor to reset the exam no later than 2 hours before the exam time ends and only during office hours.
          G.       Exams will be available for a 48 hours period beginning and ending at 12 noon.

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Mr. Alan B. Avakian	

VII.      Necessary Materials:

A.  Three hole folder and paper.
B.  Materials or paper for completing assignments.
C.	Broadband Internet connection, DSL, or online access to the College         Library computer lab.
D.	To access the course, students will need to use the following browsers: Netscape 4.5 or higher, or Internet Explorer 5.0 or higher.
E.	A current Email account. Note: If you change your email, you must update it through the Blackboard communications area.

VIII.     Attendance:

A.	Your attendance is based on activity and assignments.
B.	A total of 2 weeks of absence may result in being dropped from the class.
C.	It is the student’s responsibility to drop from the class.
D.   A student’s participation is considered to be important to the quality of their learning and to insure their opportunity to contribute to the learning.  Student should consider this online class to be their job and grades to be their pay.  Work schedules, other courses, job interviews, vacations, and personal appointments are not excuses for not participating in this online class.  Those commitments you must learn to manage on you off-duty time.

E    The teaching techniques involved in this online class involve     collaborative learning.  You are expected to post messages to the message board, take notes, keep up with reading, ask questions, make comments, and contribute to discussion board so that we may learn from each other.

F.	Accommodations for students with disabilities:  If you have a verified   need for an academic accommodation or materials in alternate media     (i.e.: Braille, large print, electronic text, etc.) per the Americans with    Disabilities Act (ADA) or Section 504 of the Rehabilitation Act, please contact me, or the DSPS office – ext. 3332 as soon as possible.

G.	All of your Blackboard activity is statistically collected and evaluated by the Instructor.

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Mr. Alan B. Avakian

H.	It will be helpful to find a study buddy who is willing to share notes and study together.

___________________________		
Name & Email			

I.	DROP DEADLINE IS October 17, 2008
            To drop a course, the student may do so using Web Advisor.

Let’s work together for a great learning experience

 IX.      Go to Course Document and select Acknowledgement. Complete and click submit.