Allied Health Programs

AH/BIO 11 - NUTRITION - Summer 2007


Office Hours:
Martha Akrop

You can reach me :
     1) Email me at
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.
Units: 3.0

Eligible for English 250 and 430A.
Advisory: Chemistry 30A and Mathematics 205.

Textbook: Sizer 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.
Student Performance Objectives: At the end of the semester the student will be able to:
1. Explain some of the uses for and limitations of food selection guides:  RDA, food groups and exchange lists.
2. Describe 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.
4. Explain the routes and methods of absorption of various nutrients from the intestine into the blood stream.
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.
7. Examine 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.
9. Discuss the implications to health of malnutrition.
10. Discuss the relationship of nutrition and disease prevention.
11. Understand proper food handling techniques for safety and the effect of food processing techniques on nutrient density.
Course Requirements:
  • 5 exams (Final is comprehensive)
  • Diet Analysis
  • 14 online exercises
  • 14  bulletin board postings
  • 6 internet assignments
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.
  • 4 exams @ 90 points each
  • Final Exam @ 140 points (comprehensive)
  • Diet Analysis  @ 140 points
  • 14 online exercises @ 5 points each
  • 14 bulletin board postings @ 5 points each
  • 6 internet assignments @10 points each.
  • There are 35 points extra credit available with the diet analysis and internet assignments.

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

Details about your online class

This class is completely online.  You can be in class at any time of the day or night, from any Internet connection you have available: your own, your friend's, or your local public library. 

However, this does not mean that you will be able to move through the class at your own speed. A major part of the class involves class participation, discussing assignments and problems with your classmates. This means that everyone needs to be doing the same assignments at approximately the same time. 

This also does not mean that I  live on the computer and will answer all your questions within 20 minutes. Remember, in a traditional classroom, you have  to wait until the next class meeting to get answers. I will check the discussion board and my email every day, Monday through Friday.  Expect a 24-hour response to emails.  If you email me over the week-end, you may expect a response the following Monday. 


Tech Support:  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 

ADA Accommodation:  Students requiring special services or arrangements
because of hearing, visual, or other disability should contact their instructor,
counselor, or the Disabled Student Services Office in the south wing of the library, at (408) 848-4865.

Student Honesty Policy:    This is an online class, but it is expected that only the registered student take the online exams and complete the various assignments/projects.  No notes or textbooks are to be used while taking the online exams. Students are expected to exercise academic honesty and integrity. Violations such as cheating and plagiarism will result in disciplinary action which may include recommendation for dismissal.

Address of this page:
For questions or comments,please  e-mail
Last updated on May 22, 2007