Health Professions Division Nutrition FN 225

Lane Home

 

IMPORTANT NOTE: Students who have not completed the Orientation Quiz (online) by midnight of Sunday of Week 1 may be ADMINISTRATIVELY DROPPED from this class. 

As of Monday morning of week 1 of the term (or maybe the weekend before), registered students can log in online to this course by going to http://moodle.lanecc.edu.  Once there, you will be asked for your "L" number as well as your password (perhaps just the first 6 characters).  Next you should see the title of this course as well as any other courses you're taking with a Moodle component.  Click on the title of this course to get to the online class.

INSTRUCTOR: Noy Rathakette, Ph.D.

OFFICE HOURS:  This is an online class and most of the questions can be answered via moodle.

PHONE:  Please contact me via moodle.
MAIL: The best way to reach me is to use the MAIL system in our Moodle class, because I don’t check my LCC email as often as I check our Moodle class.  Also, my LCC email is so very cluttered with Spam that I could accidentally delete your email.  My LCC email address if you must use it is rathaketten@lanecc.edu

LCC Web page http://lanecc.edu My webpage: https://teach.lanecc.edu/rathaketten/

REQUIRED MATERIALS:

• RATHAKETTE Online Nutrition Study Guide (packet), which contains most of the printed material need for this class.  The packet is only available at the Lane Community College Bookstore about a week before the start of the term.  If you're not in the local area, call the LCC Bookstore to order it: 541-463-5772.  
• Text- Nutrition Concepts & Controversies, Frances Sizer and Ellie Whitney.
  the 11th edition 2008 ISBN 0495390658
  None of any of the text supplementary materials (if there are any) will be used.

COURSE DESCRIPTION:

Nutrition is a study of how the body takes in and uses the nutrients from food. Food sources, functions, and requirements of the following are discussed: carbohydrates, proteins, fats, vitamins, minerals and water. In addition, digestion, absorption and metabolism of all nutrients are covered. Skills are developed for improving personal eating habits and for evaluating nutrition information in the mass media.

MAIL

EDITING PROFILE: If you have mail from me, you will see an icon of a photograph beside my name.  You can upload a photograph for yourself by choosing  “Participants" under the "Administration” block.   Then click on your name.  Then you will have an "Edit Profile" choice.  I really hope you do this.  It’s such fun seeing a picture of you-- or whatever you choose to represent yourself-- when I read a message from you.  When you edit your profile, you will also have the opportunity to disable your email address if you would rather not get messages in your personal email regarding this class.

FORMAT:

1. Each week, there will be TWO online lectures.  The "A" Lecture is usually posted the Friday BEFORE if a student wants to get a head start and the "B" Lecture is usually posted on Monday of the week of the Lecture.  The Lectures include updated information relevant to the current term.
   
   These lectures are a combination of text, images and video clips.  You will find these easiest to view if you have:
   access to a fast Internet connection and 
   the multimedia player Quick Time on your computer.  You can download it for free: http://www.quick-download.info/quicktime
   
   To check your computer's setup, click here to try a little sample QuickTime movie.
   
   Watch and read all on-line Lectures with the Study Guide packet in front of you.
   
   
2. Each week, there will also be two online activities to submit.  These activities may include study question (these questions are in the packet) answers, review quizzes or exams.
   
   
3. Each week,  there will also be a FORUM.  Each week, you are required to post a reply to a question
   or to post a question you have regarding the content of the class
   or to "reply" to another student's posting.
   
   It's recommended that you read all FORUM postings each week as you may see EXAM questions based on FORUM discussion, similar to how a campus class has EXAM questions based on what happens in class.
   
   Take a look at the FORUM in our Moodle class right away during the first week of class and at the beginning of each succeeding week.  The packet has to be printed weeks before the term starts and during those weeks changes occur or I notice mistakes.  In the FORUMS, I will tell you about those changes or corrections

• the Instructional Computing Lab on the 30th Ave. campus (Bldg. 4, Rm. 201).
  
• the LCC library
  
• the Downtown Center (Rm. 232) http://www.lanecc.edu/mpr/locations/dc.htm
• at Lane's centers at Cottage Grove http://www.lanecc.edu/mpr/locations/cg.htm
• and Florence http://www.lanecc.edu/mpr/locations/flo.htm

CALENDAR

Refer often to the Calendar on the cover of the packet as I will usually not remind you of due dates.

LECTURE OUTLINES:

Lecture Outlines and Study Questions are in the packet you buy at the bookstore. 

STUDY QUESTIONS and LATE HOMEWORK:

There are usually two assignment/activities DUE online each SUNDAY just before midnight (11:55 pm). One of the assignments each week is a set of Study Questions.  These are designed to help you earn good grades on exams. The questions for each set of Study Questions are in the packet you buy at the bookstore.  Prepare the answers ahead of time and then it should only take about 30-60 minutes online to submit them. These can be submitted for a specified period of time before each one is due. 

Late Homework: 

There are four exams.  These are multiple choices questions that are based on BOTH the Lecture Outlines AND the Study Questions.

You will NOT be asked questions about material in the text that was NOT covered in the Lecture Outlines or the Study Questions.

As mentioned earlier, it's recommended that you read all FORUM postings each week as you may see EXAM questions based on FORUM discussion, similar to how a campus class has EXAM questions based on what happens in class.

Exams are due on THURSDAYS  (except final exam is due on Tuesday).  You may take your Exams at any location, just as you submit your Study Questions.

Late Exams will receive a  deduction of points.  (Study Questions and Review Quizzes are due on SUNDAYS.)
If you have a special circumstance that you can't take exam during the regular period, you need to contact me before the exam and get my permission.  Then you would take exam at Center 456 Testing Lab.  You can use only one 3x5 note card during the exam.

Policy about returning exams: You're not able to see graded exams online.  If you have any specific question, you may contact me via moodle mail.

The Final Exam is not cumulative, except for the specific review questions listed on the REVIEW FOR FINAL EXAM in the packet.

COURSE OBJECTIVES: Upon successful completion of this course, students will be able to:

1. Understand the symbiosis of life & make eating decisions to sustain health for themselves and our earth's resources. This requires knowing what:
   • nutrients are in the foods we eat, including carbohydrates, lipids, proteins, fats, vitamins, minerals and water
     
   • some of the purposes a nutrient serves a plant or animal we eat
     
   • a human body needs to do to that nutrient before it gets into our bloodstream (digestion and absorption)
     
   • our body does with that nutrient as well as the health implications of deficiency and excess of each nutrient
2. Evaluate a food's nutrient content by reading its food label.
3. Discuss current international, national and local issues surrounding food access, nutritional excesses and nutritional deficiencies and offer possible solutions.  Some of these issues include problems such as obesity, diabetes, eating disorders and hunger.
4. Begin to apply scientific reasoning to evaluate the validity of nutrition information in media.
5. Evaluate dietary intakes using the Recommended Dietary Allowances, the Food Guide Pyramid, the Dietary Goals and the Dietary Guidelines and understand the limitations of their use.
6. Demonstrate that recommended nutrient intake levels can be obtained under varying levels of caloric intake and under varying economic, cultural and lifestyle conditions.
7. Recognize that nutrition is only one factor-- along with exercise, freedom from excessive stress, and rest-- in staying healthy.
8. Consider several sides of a nutrition issue, like vegetarianism or world hunger.
9. See connections between this class and others you might be taking or have taken.

ACCESSIBILITY: If you need support or assistance because of a disability, you may be eligible for academic accommodations through Disability Services.  Students with qualifying disabilities can request ergonomic, adjustable, padded chairs, and tables be placed in specific classrooms for their use.For more information, contact Disability Services at (541) 463-5150 (voice) or 463-3079 (TTY), or stop by Building 1, Room 218.

1. Plan your time so you can spend at least 8 hours a week on homework (in addition to the time spent viewing the lectures online).
2. Refer often to the Calendar. I won't always remind you of due dates.
3. If you work at understanding the material, it will it sink in and be there when you try to recall it for exams. And only if you understand it will you know what to do with your knowledge out in the real world of food choices.
4. Students who haven't taken Bio-Bonds or don't have background in chemistry can get help from Science Resource Center Room 193, Bldg 16, phone 463-5041 (or 5446).
   
5. You can work with your fellow students on assignments, but copying answers is cheating and will result in both persons earning a ZERO on that assignment or exam.
6. Please be open-minded and respectful of the different opinions expressed in class.

GRADES

These are based on a percentage of points earned and the following scale is used:

A = 90 -100% of Total Points (A+ = 98% to100% and A- = 90% & 91%)
B = 80 - 89% (B+ = 88% & 89% and B- = 80% & 81%)
C = 70 - 79%(C+ = 78% & 79% and C- = 70% & 71%)
D = 60-69%
F = below 60%
I = Incomplete: When a student has satisfactorily completed 75 percent or more of the course work but is unable to finish the remaining required scheduled work due to circumstances beyond the student's control.
An Incomplete grade is not used to avoid a failing grade or if scheduled work is not time convenient for the student.
NC = No Credit: When a student has completed less than 75 percent of the course work.  It is not meant to replace an "F" or "Incomplete".

Revised- September, 2010