FOODS AND NUTRITION-40				 Final: May 10, 2008
NUTRITION	3 units						 Office Hours:            
Mr. Alan B. Avakian						 Office: Reedley College
Spring 2008                                                                                                  CC1   211
Online Course						             Phone: 638-3641, Ext. 3412	                      
Reedley College
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.                  Required materials are bundled together and available at Reedley College bookstore.  
B. Online Version Diet Analysis Plus 8.0. Access Code (required for 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

The following is an estimate of the total points possible.

Exams		500		585-650 A
  Diet Analysis  	  50		520-584 B
              Participation                50                  455-519 C
              Homework                  50		390-454 D
  Total                          650                   0   -389  F
    	              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 2 chapters per week. There will be about one exam or project due each week. 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 homework is to be original work and submitted via Blackboard – Tools -                     Assignments in a RTF format.
    
     All Email is to be through the Blackboard Communication – Email and is to include           in the subject heading FN40, your name and assignment.                             

        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 exam.  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, Analysis no later than the fifth day of class.  Failure to do so will result in a loss of points.
            F.         When taking tests on Blackboard, do so on a timely basis or you will be
                         Logged off.  It is best to use a computer that is not wireless because you might      loose a connection and not be able to get back into the exam. If you
                         ask the instructor to reset the exam, there will be a 10 point deduction.	

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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 two weeks of absences 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.	Participation in the discussion board, activities, and work will contribute to your participation points.  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 March 7, 2008

IX	If you wish to talk with the instructor, please ask and special arrangements can be made for us to talk on the phone.

Let’s work together for a great learning experience

  X.      Go to Course Information – Select FN40 Online Acknowledgement – Right click – Save               Document Complete – Fill in information- Save as RTF Document. Go to Tools Select                  Assignments>Browse>attach Acknowledgement file>click Submit