FN-40-55028 NUTRITION
Syllabus and Class Policy Sheet
Reedley College CCI 203
Tuesday  6:00 p.m. to 8:50 p.m.
Fall 2008

Text and Materials:	Understanding Nutrition. Whitney and Rolfes, 

Instructor:	Stephanie L. Morris, RD 
Email:	stmorris@csufresno.edu

Reedley College Phone Number  	638-3641

Recommended Preparation:	Eligibility for ENGL 125, ENGL 126, and MATH 101. (CAN FCS 2)(A, CSU, UC)

Course Description:

An in depth study of nutrients and their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. Additionally, the relationship of diet to physical health, diet patterns throughout the life cycle, consumer concerns relating to food and water, and recent developments in the study of nutrition.

Class Objectives:

Upon completion of this class the student will be able to:

A.	Describe the fundamentals of chemical structures and understand the composition of foods, tissues, and certain nutrients.
B.	Outline the elements of anatomy and physiology; describe the bodies’ processes of digestion, absorption, transport, metabolism, and excretion of nutrients.
C.	Summarize the use of carbohydrates, fats, proteins, vitamins, and minerals in the building and maintenance of tissues.
D.	List the factors influencing the requirements and recommended allowances for the various nutrients; size, age, physical activities, etc.
E.	Demonstrate how and why nutrient requirements change during the lifecycle and how the recommended dietary allowances based on those needs can be met.
F.	Relate energy balance to overweight, obesity, and underweight.
G.	Apply reasoning to evaluate food fads and fallacies, advertisement, and supplementation.
H.	Compare nutrient intake to that of the US Recommended Dietary Allowances.

Class Polices

Assignments:

•	All assignments are to be submitted on or before the due date at the BEGINNING of the class period.
•	Late assignments will be marked down one letter grade.

Attendance Policy:
•	Regular attendance and class participation is expected of each student.
•	Students are expected to read the subject matter outline, read the assignments, and come to class prepared.
•	Students are expected to be on time for the beginning of each class, return on time from breaks, and stay for the entire class.
•	After the first class it is the responsibility of the student to withdraw from the class. Failure to do so can result in an “F” grade being awarded.
	October 17th, 2008 - Last day to drop a full-length class (a letter grade will be given after this date)

Classroom Rules: -Compliance with Reedley College’s established rules and procedure is required. Please work toward promoting a positive learning environment.

•	NO SMOKING, FOOD, OR BEVERAGES in the classroom.
•	Use appropriate trash receptacles.
•	Please refrain from conversation during lectures and presentations. Participation and discussion are encouraged but disruptive behavior will not be tolerated.
•	If you are late for any class please quietly take a seat in the back of the classroom. Save questions and requests for materials for the break period.
•	Turn off all cell phones, pagers etc. during class time.
•	Do not bring children to class.
Exams:

•	Two (2) Midterm exams will be given at regular intervals throughout the session. One (1) final exam will be given.
•	Exam 1 will consist mainly of multiple choice and true or false questions. Additional questions will be matching, fill in, or short answer. 
•	Exam 2 will be a take home exam.
•	The final exam will be comprehensive and may not be dropped

Exam Preparation:

Before each exam we will use the last portion of the preceding class to review for the exam. The instructor will provide an exam review sheet. Exam questions will come only from material covered in class lectures. Attendance and participation in class are essential.

Menu Assignment:

The menu assignment will be completed in two parts. Part one will be to complete a 24-hour recall of all food and beverages consumed for a full day. You will be given a form to use for recording food intake one week before the in class portion of the assignment. Part two will be done in class. Using the daily food guide and other tools the student will analyze the food recall for adequacy and balance. 

Writing Assignment: See attached handout

What Is My Grade?

					Points Possible 		Points Earned

	Exam 1             		200             		____________
	Exam 2   (take home)  	100	          		______________	        	Menu Assignment	     	100		 	____________
	Writing Assignment		100	           	____________
	Final Exam			200 		 	____________
	
	                              Total 	   700 Points              ____________

Grades will be assigned as follows:

		A= 630 points or higher
		B= 560-629 points
		C= 490-559 points
		D= 420-489 points
		F=  419 points or lower

Tentative Subject Matter Outline
Fall 2008
Tuesday Reedley
Week	Date	Topic 				
1	August 19th	Class Introduction and Syllabus Review				
2	August 26th	Chapter 1 Introduction to the Study of Nutrition				
3	September 2nd	Chapter 3 Digestion				
4	September 9th	Chapter 4 Carbohydrates				
5	September 16th	Chapter 4 Carbohydrates
Chapter 5 Lipids 				
6	September 23rd	Chapter 5 Lipids				
7	September 30th	Chapter 6 Protein				
8	October 7th	Chapters 8 and 9 Energy Balance and Weight Control 				
9	October 14th	Chapters 10-11 Vitamins
Midterm Exam 1 Review				
10	October 21st	Midterm Exam 1				
11	October 28th	Chapter 12-13 Water and Minerals
Midterm Exam 2 Assigned Will Cover Chapters 14-17 (Due December 9th)				
12	November 4th	Chapter 2 Diet Planning  Menu Assignment Given				
13	November 11th	 Veterans Day (NO CLASS MEETING) 				
14	November 18th	Topic to be announced				
15	November 25th	Chapter 2 Diet Planning  Menu Assignment Due 
Will Complete Menu Assignment In Class 
Chapter 18 Diet and Health				
						
16	December 2nd	Chapter 18 Diet and Health				
17	December 9th	Chapters 19-20 Food Safety and Consumer Concerns 
Writing Assignment Due
Midterm Exam 2 Due
Final Exam Review				
18	December 16th	Final Exam  6:00 p.m. to 8:00 p.m.				
* Syllabus subject to change at the discretion of instructor.

Writing Assignment FN 40

Choose one of the options below and complete all required components

OPTION 1: A subject in nutrition that interests you

Choose a subject that interests you. The subject must relate to nutrition. If you have any doubts as to the appropriateness of the subject please see the instructor. Write 4 full pages of text  (typed or word processed, double spaced) and have at least 2 references. Your references can be from any source that you feel is creditable. 
OPTION 2:  Diet program critique

(part 1) Choose a popular diet program or diet book. Describe the program in detail. What foods are allowed and what food are forbidden. Describe the rational for the dietary restrictions (what makes it work?). What if any research studies are used to support the plan?  How much weight loss is expected?  (or describe what health claims are made)  Include any additional information about the program of plan so the reader of your paper has a complete understanding.

(part 2) Critique the plan; Based on what you have learned in class analyze the following:

1.	How effective is the program. Based on what you know will it work?
2.	Are the research studies are used to support the program or its health claims valid? Were they well designed and relevant to the program?
3.	How safe is the program? 
4.	Give your overall opinion of the program.

(Note) Must be at least 4  pages in length and have 2 references listed

Option 3: Research a disease or condition related to nutrition

(part 1) Choose a disease or condition that relates to nutrition. For example heart disease, diabetes, or certain cancers. Nutrition should play a role in the development and/or the treatment or prevention of the disease.

(part 2) Research and describe the following:

1. Describe the disease or condition. What happens to the body? What organs are involved?
If statistics are available include:
2. Disease Prevalence: How many people have the disease or condition? 
3. Ethnic or gender differences: Is the disease more common in certain groups than in others?    
	Good web site: www.cdc.gov
(Part 3) Describe the role diet plays in the prevention or treatment of the disease. (You can choose to focus on either one)
Prevention: Describe dietary factors that reduce the risk of the disease developing. (You may briefly mention lifestyle factors in your report but keep the main focus on nutrition)
Treatment: Describe the diet that is used to treat the disease or condition. What factors are restricted? (example: Fat) What factors are believed to be beneficial or protective? Keep the focus on nutritional treatments.
(Part 4) Any additional information relevant to topic
(Note) Must be at least 4 pages in length and have 2 references listed

Option 4: Food and Culture

(Part 1) Briefly define the population you are writing about. Describe any of the following:

•	Inhabited localities. Where are they from? Where do they live now?
•	Dominant language
•	Religion

(Part 2) Describe common foods and food rituals.  Include any of the following topics (best to focus on one or two)

•	What are the traditional daily foods? When are they consumed? 

•	Describe any religious practices related to food.

•	Describe special celebrations or feasts and the foods involved.  
•	Dietary practices for health promotion: What foods are considered healthy or unhealthy? What foods are used to treat illness? 

(Note) Must be at least 4 pages in length and have 2 references listed