FOODS AND NUTRITION 40				    Final: Dec. 13, 2011
NUTRITION							        09:00-10:50am
Mr. Avakian						                Office: CC1 211
Fall 2011						                Phone: 638-3641, Ext. 3412
TTH 9:30-10:45 a.m. 			.        				                                                   Office Hours: MW 10-11 a.m..
                                                                                                           TTH 9:00-9:30 a.m.
Reedley College
Skills Level: 	Eligible for Eng. 125 and Eng. 126, Math 101 previously or concurrently, or equivalent.

	CLASS POLICY

I.	Text: Understanding Nutrition+Diet Analysis 10.0 Pkg, Whitney Binding               
             Looseleaf Copyright 2010 Edition 12ISBN 1-1114-1033-X
          Can be purchased from the Direct to Student Microsite(select FN40 from drop down menu)                          http://www.cengagebrain.com/micro/scccdfn

II.	Catalogue 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.  	Demonstrate how and why nutrient requirements change during the life cycle and how the recommended dietary allowances based on these needs can be met.
F.  	Apply reasoning in nutrition to evaluate food fads and fallacies, advertisements, practices in enrichment, fortification, and practices in supplementation.
G.  	Compare his/her nutrient intake to that of the U.S. Recommended Dietary Allowances.

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

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VI.       Assignments and Exams:

A.	You are to bring your book and notebook each class session.  You are expected to read the text before lectures 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.  Lectures are used to introduce new topics and elaborate the subject matter and assignments.  It is your responsibility to stay current with reading, lecture notes, and assignments.  You are to spend at least twice as much time on study as in class.

B.	Assignments are due at the beginning of the class period and on the day stated on the course calendar.  All homework is to be submitted via Blackboard Course 
Documents.  All written work is to be an RTF (Rich Text Format) Document.
         
           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.
5.  All work is to be stapled.  Unstapled papers will not be accepted.
 
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.  There are no retakes of exams. Students will be permitted to make - up only one missed 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 come to class with the required text each class period, no later than the first class meeting during the third week.  Failure to do so could result in poor performance in the course.

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VII.      Necessary Materials:

A.  Three hole folder and paper.
B.  Materials or paper for completing assignments.
C.  6 Scantron Answer Sheets.  Form 882 E
D.  3 Number #2 pencils and erasers.
E.  1 soft pocket folder.
F.  Stapler.
G.  Hole puncher.
H.  No voice recording devices will be permitted.

VIII.     Attendance and Tardiness:

           A.        You are tardy after roll has been taken.
           B.  	If you are late, check with the instructor immediately concerning your tardiness.
           C.  	Two tardies are the equivalent of one absence
           D.  	If you leave early it will count as an absence.
           E. 	A total of four absences or 2 weeks may result in being dropped from the class.
           F.  	It is the student’s responsibility to drop from the class.
           G.  	No eating, drinking, smoking or children are allowed in the classroom.  Please turn off beepers, telephones, and tape players in the classroom.
H.       A student’s presence is considered to be important to the quality of their learning                           and to insure their opportunity to contribute to the learning.  Students should                                 consider classes to be their job and grades to be their pay.  Work schedules, other                          course, job interviews, and personal appointments are not excuses for missing                               class. Those commitments you must learn to manage on your off-duty time.
I.	The teaching techniques involved in this class involve collaborative learning.                                You are expected to attend each class meeting, take notes, keep up with reading,                           ask questions, make comments, and contribute to class discussion so that we may                          learn from each other.
J.	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.                                                                                  

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K. 	Participation in classroom discussion, activities, and work will contribute to your participation points.  

L.	It will be helpful to find a study buddy in the class who is willing to share notes and study together.

       _____________________	_________________________
Name & Telephone Number			Name & Telephone Number

M.	Please sit in your permanent seat.

N.       If class is cancelled, a notice will be placed on the classroom door.

O.	DROP DEADLINE IS October 14, 2011

The following is taken from page 44 of the Reedley College Catalog:

Academic Dishonesty
Students at Reedley College are entitled to the best education that the college can make available to them, and they, their instructors, and their fellow students share the responsibility to ensure that this education is honestly attained. Because cheating, plagiarism, and collusion in dishonest activities erode the integrity of the college, each student is expected to exert an entirely honest effort in all academic endeavors. Academic dishonesty in any form is a very serious offense and will incur serious consequences.
Cheating
Cheating is the act or attempted act of taking an examination or performing an assigned, evaluated task in a fraudulent or deceptive manner, such as having improper access to answers, in an attempt to gain an unearned academic advantage. Cheating may include, but is not limited to, copying from another’s work, supplying one’s work to another, giving or receiving copies of examinations without an instructor’s permission, using or displaying notes or devices inappropriate to the conditions of the examination, allowing someone other than the officially enrolled student to represent the student, or failing to disclose research results completely.

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Plagiarism
Plagiarism is a specific form of cheating: the use of another’s words or ideas without identifying them as such or giving credit to the source. Plagiarism may include, but is not limited to, failing to provide complete citations and references for all work that draws on the ideas, words, or work of others, failing to identify the contributors to work done in collaboration, submitting duplicate work to be evaluated in different courses without the knowledge and consent of the instructors involved, or failing to observe computer security systems and software copyrights. Incidents of cheating and plagiarism may result in any of a variety of sanctions and penalties, which may range from a failing grade on the particular examination, paper, project, or assignment in question to a failing grade in the course, at the discretion of the instructor and depending on the severity and frequency of the incidents.

IX	If you wish to meet with the instructor other than during office hours, other hours are available by special arrangement.

            All Email is to be through the Blackboard Communication – Email and is to       include in the subject heading FN40-55025. 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.                     

Let’s work together for a great learning experience

ACKNOWLEDGMENT

Date:_________________________                   Semester/Year: Fall 2011

I________________________________________________ Acknowledge the class policies

of FN40 Nutrition in accordance to the instructor’s syllabus.

.

Signature:                                                          .