Fall 2015 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. Students are required to purchase the necessary online diet analysis program.

Schedule: Eight Week - First, Aug 22-Oct 14
W         01:00PM-04:10PM LEC S.Samarron           Off Campus RCC 11        16063 
Textbook
TBA       TBA             LEC S.Samarron           Off Campus RCC ONLINE    16063 Textbook
This is a hybrid course in which approximately half of the class is online. Students must have access to a computer and the Internet and have an active email address. The class will meet on campus during the time listed above.

Schedule: Eight Week - Second, Oct 15-Dec 11
W         01:00PM-04:10PM LEC R.Giordano           Rancho RCC1 212          19438 Textbook
TBA       TBA             LEC R.Giordano           Off Campus RCC ONLINE    19438 Textbook
This is a hybrid course in which approximately half of the class is online. Students must have access to a computer and the Internet and have an active email address. The class will meet on campus during the time listed above.
This class will meet at the new Rancho Cordova Center facility, 10259 Folsom Blvd, located at the intersection of Mather Field Road and Folsom Blvd in Rancho Cordova.

Schedule: Full Term, Aug 22-Dec 17
TBA       TBA             LEC J.BoarerPitchford    FLC MAIN FLC ONLINE      15604 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 17, 2015 to receive orientation information. Instruction starts on Saturday, August 22, 2015 via the eLearning Web site at D2L.losrios.edu. Enrolled students must login to the course by midnight on August 25, 2015 or they will be dropped to allow waitlisted students to be added.

MW        09:00AM-10:20AM LEC R.Giordano           FLC MAIN FL1 104         15617 Textbook
TTh       09:00AM-10:20AM LEC R.Giordano           FLC MAIN FL1 104         16062 Textbook
Th        06:00PM-09:05PM LEC R.Giordano           FLC MAIN FL1 104         15509 Textbook
TTh       02:30PM-03:50PM LEC R.Giordano           El Dorado EDC A105       15510 Textbook


NUTRI 302    Nutrition for Physical Performance    3 Units

Prerequisite: None.
General Education: AA/AS Area III(b); CSU Area E1
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course examines the basic principles of nutrition, as well as the ramifications of nutrients on life-long fitness, sport skill training, and physical performance. Special emphasis is placed on nutrient function with respect to muscle strength development, cardiovascular capability, and body composition. Students are required to purchase the required diet analysis computer program. This course is not open to students who have completed KINES 418.

Schedule: Full Term, Aug 22-Dec 17
MW        10:30AM-11:50AM LEC K.Cooper             FLC MAIN FL1 104         19439 
Textbook


NUTRI 310    Cultural Foods of the World    3 Units

Prerequisite: None.
Advisory: ENGRD 110, ENGWR 101, ESLL 310, ESLR 310, and ESLW 310, or placement through the assessment process.
General Education: AA/AS Area V(b); AA/AS Area VI; CSU Area D; IGETC Area 4
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course offers an anthropological perspective of traditional and contemporary food customs and cultures. Western and non-western food customs are compared, including their social, religious, economic and aesthetic significance. Included are ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution and preparation of food throughout the world. The nutritional status of various cultures as it relates to geographic, agricultural and socioeconomic factors is studied. Students may be required to purchase ethnic food or ingredients to prepare and sample cultural dishes.

Schedule: Full Term, Aug 22-Dec 17
MW        05:30PM-06:50PM LEC N.Porter             FLC MAIN FL1 104         15854 
Textbook
Students are required to attend class during the regularly scheduled class time. However, this course has an online component in which students take online tests and complete other online activities. Students must have access to a computer and the Internet.

Fall 2015 Class Schedule

Updated: January 28, 2016