syllabus and schedule 120 Sp 11 final4

syllabus and schedule 120 Sp 11 final4 - Grade will be...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Grade will be based on 750 points  as follows: 4 Hour exams 100 points each         Drop the    Final exam     100 points                  lowest score   and Quiz Block 100 points (drop 8 chapter quiz scores) NAP 200 points Nutrition Journal 50 points (10 5-point entries) 500 points FSHN 120: Contemporary Nutrition Syllabus Spring 2011 CLASS LOCATION/TIME:   Foellinger Auditorium MWF 11:00-11:50 am.   Website:    https://compass.illinois.edu  (NetID and  AD password) Any student who has suppressed their directory information pursuant to Educational Rights and Privacy Act (FERPA) must  self-identify to the instructor to protect the privacy of their attendance in this course.  INSTRUCTOR:  Becky Roach, MS RD LDN CDE 386A Bevier Hall Phone: 217.244.5440 Email:  rroach@illinois.edu Office hours: 12:30-1:30 pm MW or by appointment  TAs: Dimitri Kashtanov (NAP, Compass/Communication) 386 Bevier Hall   Email:  fshn-120ta@ad.uiuc.edu   Office hours: 12:30-1:30 pm F or by appointment  Rustin Meister (Honors) 386 Bevier Hall   Email:  fshn-120ta@ad.uiuc.edu   Office hours: 2-3 pm R or by appointment Monica Garces (SAC and Exams) 386 Bevier Hall Email:   fshn-120ta@ad.uiuc.edu Office hours: 4-5 pm W or by appointment Ted Schevey  386 Bevier Hall Email:  fshn-120ta@ad.uiuc.edu Office hours: 12:30-1:30 pm T or by appointment    REQUIRED TEXT and tool:    Contemporary Nutrition: A Functional Approach ;  Wardlaw and Smith, 2009; McGraw Hill,  publishers.  NutritionCalc Plus 3.0 nutrition analysis software, online version. COURSE DESCRIPTION and OBJECTIVES: FSHN 120 leads to the development of a general understanding of nutrition  - its scientific background and its application to a healthful lifestyle including disease prevention and protection.  By the end  of the semester, students will be able to: List essential macro and micronutrients and their food sources Explain and discuss functions of nutrients Design and select a healthful eating plan Analyze a personal diet record Evaluate the validity of nutrition/health claims
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Identify nutritive and nonnutritive components of food that may protect from/prevent disease. Develop life-long interest in nutrition INSTRUCTOR and TAs:    Becky  has been a Registered and Licensed Dietitian (RD) for 15+ years.  Born and raised in  Kansas, she has also lived in the Philippines, Iowa and now Illinois.  As a Peace Corps volunteer in Davao del Norte,  Philippines, she taught nutrition in rural areas, established child feeding centers and began to develop a global perspective  on life.  As an RD, she has worked in the C-U Public Health Department, Carle Clinic and at UIUC’s McKinley Health Center. 
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 05/02/2011 for the course FSHN 120 taught by Professor Parker during the Spring '08 term at University of Illinois, Urbana Champaign.

Page1 / 7

syllabus and schedule 120 Sp 11 final4 - Grade will be...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online