+ BIOL 103, Introduction to Nutrition Course Syllabus Outline

+ Announcements! Welcome to BIOL 103 (Course #67161) Library and Learning Resources Center is available Room 1766, Phone: Students in need of accommodation in the college-learning environment~ Please feel encouraged to me or make an appointment with me privately to discuss your learning needs in my class.

+ Lectures and Textbook Lectures: Monday-Thursday 9AM-10:50AM Required Textbook: Discovering Nutrition, Insel et. al., 4 th edition

+ My contact: (I do not check my after 5pm) Office Hours: Room 2038 Please schedule with me in advance to meet in person or via Skype. Skype: BIOL103Fchen Website: Syllabus, Problem Sets, Lecture handouts, and other materials that may assist you in your learning

+ Problem Sets You will be given weekly ungraded problem sets instead of graded homework. These are optional. I strongly suggest that you work on these problem sets because many of the questions will be similar to questions on your exams. I will only go over the answers in class.

+ Pop quizzes You will be given pop quizzes at the beginning of class on random days (Monday-Thursday) There will be no make-up pop quizzes for missing a class or arriving late. Worth 10% of your final grade

+ Lecture Exams You will be given 3 midterms and 1 final exam Your final will be comprehensive Lecture attendance is critical for success in this course because all the exams will cover both lecture and text materials. Final: There is NO makeup for final and missed exams if you do not contact me prior to the exam day. If you need to take a midterm/final early, you must have my written consent (midterm/final exam) and the approval from the Office of Instruction (final exam). Early exams are will only be allowed in RARE cases. Your midterms are worth 55% of your final grade Your final is worth 25% of your final grade

+ Midterm and Final Exam Dates Midterm 1 (Ch 1-4): June 23 Midterm 2 (Ch 5-8): July 1 Midterm 3 (Ch 9-11 and documentary #1): July 13 Final (Ch 1-14 and documentary #2): July 23 **Note: While test dates are finalized, chapters/contents in the exam(s) may change during this course.

+ Dietary Assessment Report You will be required to write one dietary assessment report (“Food Diary”) Due Date: July 13 If you turn in the report earlier or on June 30, I will award you 10% (for the report) extra credit I will only receive a final printed copy in-class

+ Attendance Attendance: Attendance is an important part of learning materials. Note: Napa Valley College Catalog states: “…a student who has been absent for as many times as a class meets each week will have exhausted this provision for unavoidable absences. Further absences may cause the instructor to drop the student from the class.” Note that doctor’s appointments and child care issues are still considered absences.

+ Early morning class lecture… Why should I attend lecture? Exams are both lecture and textbook based. Thus, exams may cover material not covered in the textbook. You get to learn about other AWESOME things you will probably not see in the book!!! Organic foods, Vegan, Raw Juice Diet, reading food labels, food advertisement, etc.

+ Grading 3 Midterms: 55% 1 Dietary Assessment Report: 10% 10% Extra Credit (i.e., +10% to your final report grade) for early turn-in before or on June 30, Pop quizzes: 10% 1 Final Exam: 25%

+ Napa Valley College’s Rules on Academic Dishonesty I do not tolerate academic dishonesty, cheating, plagiarizing, or allowing another student to copy one’s work Cheating in any way or form will result in 0 points in their exam/assignment. Refer to the Catalog for a full explanation.

+ Important Dates to Remember Class Start to End: June 15 – July 23 Last day to Add class: June 16 Last Day to Drop without a “W”: June 18 Last Day to Request P/NP grade: June 24 Last Day to Drop with a “W”: July 9 *NOTE: It is the student’s responsibility to fill out the appropriate forms to add or to be dropped from the course. Do not assume that I will drop you from the course if you stop attending class. If you fail to drop in the records office, you will receive an F in the course.

+ Course Description: Nutrients usage and their effect in the body How psychology, socioeconomic, and geography influences affect nutritional practices Current concerns related to nutrition Calorie and nutrient analysis in relation to balanced diets and weight control

+ So you won’t end up like these people…

+ What is gluten? Gluten ("glue") is a protein composite of glutenin and gliadin found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Who should avoid gluten? Those with Celiac disease (1% of population).

+ How to do well in ANY class! 1. MUST: 1. Attend lecture 2. Take detailed notes 3. Read your textbook before AND after class 4. Work on your problem sets/assignments (early) 2. Highly Recommend: 1. Ask questions during lecture, office hours, me 2. Form study groups with your classmates 3. Study a bit every day!

+ What kind of learner are you? A) Visual B) Auditory C) Hands-on D) Combination of the above!

+ How does this help you? If you are: Visual Draw diagrams and pictures Read Figures, Graphs, and Tables in your textbooks. Auditory Attend and listen to the lecture Have active discussion with your professor and classmates about topics of interest Read the lecture notes and/or textbook aloud. Hands-on Do the practice exams and problem sets. Make note cards! Quiz yourself or your friends. More than likely, we are combination of these learning types. I highly suggest you try all the above and see what works for you.

+ Studying Tips 1. DO attend lecture and take Notes Download the notes ahead of time and bring them to class I do not provide students with instructor’s copy of notes 2. READ your Required Textbook 3. DO the Problem Sets 4. DO the practice exams 5. Form a study group with your classmates Make notecards and test each other Minimum Recommend hours of study PER WEEK: 16 hours