FOODS AND NUTRITION-35				   Final: May 14 , 2010
NUTRITION	AND HEALTH	  		               10:00 - 11:50 p.m.
Mr. Avakian						                Office: CCI 211
Spring   2012							    Phone: 638-3641, Ext. 3412
M-W-F 10:00 - 10:50 p.m.	                                                 Office Hours: MWF 9-10, 
                                                                                                        W 11-12, TTH 9:00-9:30

Reedley College
Skills Level: 	Eligible for Eng.125 and Eng.126, or equivalent.

	CLASS POLICY

I.	Concepts & Controversies (Loose leaf)+Diet Analysis 10.0 P, SizerCengagecusBinding Kit/Set/PackageCopyright 2010Edition 12ISBN 1-1114-1032-1 
Can be purchased from the Direct to Student Microsite(select FN35 from drop down menu)            http://www.cengagebrain.com/micro/scccdfn              

II.	Catalog Description:

Relationship of diet to physical and emotional health: nutrients: diet patterns throughout the life cycle.  Optimal nutrition to reduce the risks of cancer, heart disease, allergies, and other diseases.  Social, psychological, and cultural dictates which affect food selection and health.  Personal strategies to develop nutrition plan for better health.  Not open to students with credit in FN 40 Nutrition.

III.      Objectives - Student will be able to:

A.	Assess the social, physiological, psychological and cultural factors that influence food choices throughout the life cycle.          
B.  	Describe the body’s basic need for nutrients and give the details of many of the body systems as they relate to nutrition.        
C.  	Evaluate nutrition information from a scientific perspective to distinguish fact from fallacy.                    
D.  	Construct a diet plan based on the concept of food grouping and exchange systems.
E.  	Identify the major functions of carbohydrates, lipids, protein, vitamins, minerals and water.
F.  	Analyze food patterns that increase the risk of health problems and recommend appropriate modifications in dietaries to reduce the risk of developing health problems.
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
                            		Total      600		   0 - 359    F
                            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.  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 come to class with the required text each class period, no later than the second 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.
 I.   Internet Access to Blackboard with Firefox Browser.

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 six 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.

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            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.			    

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 March 9, 2012.

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 FN35-55025. 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. 

    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.
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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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

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.

Let’s work together for a great learning experience

ACKNOWLEDGMENT

Date:_________________________                   Semester/Year: Spring 2012

I________________________________________________ Acknowledge the class policies

of  FN35  Nutrition  in accordance to the instructor’s syllabus.

Signature:                                                                           .