Fall 2012 Class Schedule (FLC)



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NUTRI 300    Nutrition    3 Units

Prerequisite: None.
Advisory: MATH 30
General Education: AA/AS Area III(b); CSU Area E1
Course Transferable to UC/CSU
Hours: 54 hours LEC
Description: This course examines the basic principles of nutrition, sources and functions of the nutrients in all stages of the life cycle, nutrition as a world problem, and consumer problems related to food. The course will emphasize topics such as weight loss, sports nutrition, sustainable food, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students analyze their own nutritional health.

Schedule: Full Term, Aug 25-Dec 20
TBA       TBA             LEC J.BoarerPitchford    FLC MAIN FLC ONLINE      15647 
Textbook
This is an online course. Students must have access to a computer and the Internet. Students must also have an active email account. Enrolled students as well as wait listed students must e-mail instructor Julie BoarerPitchford at boarerj@flc.losrios.edu by Monday, August 20, 2012 to receive orientation information. Instruction starts on Saturday, August 25, 2012 via the eLearning Web site at D2L.losrios.edu. Enrolled students must login to the course by midnight on August 28, 2012 or they will be dropped to allow waitlisted students to be added.

MW        09:00AM-10:20AM LEC J.Hodge              FLC MAIN FL1 104         15662 Textbook
TBA       TBA             LEC J.Hodge              FLC MAIN FLC ONLINE      15662 Textbook
This is a hybrid course in which a portion of the course is online. . Students must have access to a computer and the Internet. Instructions on how to access the hybrid portion of the course will be explained the first day of class.

TTh       09:00AM-10:20AM LEC J.Hodge              FLC MAIN FL1 104         15842 Textbook
TBA       TBA             LEC J.Hodge              FLC MAIN FLC ONLINE      15842 Textbook
This is a hybrid course in which a portion of the course is online. . Students must have access to a computer and the Internet. Instructions on how to access the hybrid portion of the course will be explained the first day of class.

Th        06:00PM-09:05PM LEC J.Hodge              FLC MAIN FL2 208         15525 Textbook
TBA       TBA             LEC J.Hodge              FLC MAIN FLC ONLINE      15525 Textbook
This is a hybrid course in which a portion of the course is online. . Students must have access to a computer and the Internet. Instructions on how to access the hybrid portion of the course will be explained the first day of class.

TTh       02:30PM-03:50PM LEC J.Hodge              El Dorado EDC A203       15526 Textbook
TBA       TBA             LEC J.Hodge              FLC MAIN FLC ONLINE      15526 Textbook


NUTRI 307    Nutrition for Fitness    2 Units

Same As: PET 402
Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: Students will study the basic principles of nutrition, as well as the ramifications of nutrition on fitness training. This course is part of the Fitness Professional Certificate Program offered through the Physical Education Department. This course is not open to students who have completed PET 402.

Schedule: Full Term, Aug 25-Dec 20
TTh       10:30AM-11:20AM LEC J.Hodge              FLC MAIN FL1 104         15796 
Textbook
TBA       TBA             LEC J.Hodge              FLC MAIN FLC ONLINE      15796 Textbook
This is a hybrid course in which a portion of the course is online. . Students must have access to a computer and the Internet. Instructions on how to access the hybrid portion of the course will be explained the first day of class.


NUTRI 310    Cultural Foods of the World    3 Units

Prerequisite: None.
General Education: AA/AS Area VI
Course Transferable to CSU
See UC Limitations & Counselor
Hours: 54 hours LEC
Description: This course compares various western and non-western cultural food customs and patterns including their social, religious, economic and aesthetic significance. Ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world will also be compared. The nutritional status of various cultures as it relates to geographic agricultural and socioeconomic factors will be studied.

Schedule: Full Term, Aug 25-Dec 20
MW        05:30PM-06:50PM LEC N.Porter             FLC MAIN FL1 104         19131 
Textbook

Fall 2012 Class Schedule

Updated: December 4, 2012