Allied Health Programs
AH/BIO 11 - NUTRITION - Summer 2007
You can reach me :
1) Email me at firstname.lastname@example.org
|Course Description:||This course is designed to meet the needs of the Allied Health Student and the general education student alike. The major aim of this course is to help the student acquire relevant information about nutrition which they can use professionally and/or personally. The course will cover the practical aspects of normal nutrition, ways to promote sound eating habits throughout the life cycle, and physiological contributions nutrients make to body structure and function.|
Eligible for English
250 and 430A.
and Whitney. Nutrition: Concepts and Controversies, current edition
Dietary Self-Study packet, available at Gavilan bookstore.
Dietary Analysis 6.0 online program, available from Gavilan bookstore.
the end of the semester the student will be able to:
some of the uses for and limitations of food selection guides:
RDA, food groups and exchange lists.
the structure and functions of carbohydrates, lipids, and protein.
|3.||Trace the digestion of carbohydrates, proteins, and lipids through the digestive tract, focusing on the location of breakdown and enzymes involved.|
the routes and methods of absorption of various nutrients from the
intestine into the blood
|5.||Diagram the key steps in the catabolism of glucose, triglycerides, and amino acids and describe how energy is released for body needs.|
|6.||List the three functions which make up the total amount of energy expended by an individual.|
and discuss the major roles of vitamins and minerals and be able to list
good food sources of the major vitamins and minerals.
|8.||Judge the nutritional adequacy of the diet of a healthy person.|
the implications to health of malnutrition.
the relationship of nutrition and disease prevention.
proper food handling techniques for safety and the effect of food
processing techniques on nutrient density.
|Grades:||5 exams will be given during the course. The first four exams are worth 90 points each , with the following format followed: approximately 2/3 multiple choice and true/false, and 1/3 essay questions. THERE ARE NO MAKE-UP EXAMS GIVEN! Therefore, you will be able to drop the lowest score of the first four exams. The Final (Exam 5) must be taken. All exams are offered online.|
Total possible points 750 points
|Calculation of Grades:||
93-100%(669-720) = A
90- 92%(648-668) = A-
87- 89%(626-647) = B+
83- 86%(597-625) = B
80- 82%(576-596) = B-
77- 79%(554-575) = C+
70- 76%(504-553) = C
60- 69%(432-503) = D
< 60% (< 432`) = F
about your online class
If you have technical problems (logging in, or maneuvering around the
website), the Gavilan Library will be holding several orientation
sessions at the beginning of the semester. Check the schedule for a
time that will be convenient. You can also email Joanne Howell,
Distance Education Coordinator, for technical support at
Address of this