Overview

Description

CALENDAR DESCRIPTION:

An introduction of the principles of human nutrition with an emphasis on topics of current interest. The material is presented in a Canadian context to focus on nutrition practices and problems in this country. Students will gain an understanding of factors affecting food selection and the role of nutrition in maintaining good health. Students will develop the ability to discriminate between reliable and unreliable information on the subject of food and nutrition. Breadth-Science.

COURSE DETAILS:

This course will be run in an asynchronous style. All lectures are prerecorded. There will also be an optional one-hour synchronous review class every week on Tuesdays at 12:30

Week	Module Title	Graded Activities
1	Module 1: Introduction to Nutrition
2	Module 2: Dietary Recommendations and Food Policy	Quiz 1 – covers modules 1 and 2
3	Module 3: Digestion, Absorption and Metabolism - Part 1	Diet Analysis Part 1 Due
4	Module 4: Digestion, Absorption and Metabolism - Part 2	Quiz 2 – covers modules 3 and 4
5	Module 5: Water
6	Module 6: Carbohydrates	Quiz 3 – covers modules 5 and 6
7	Module 7: Lipids	Midterm – covers modules 1-7
8	Module 8: Protein	Diet analysis part 2 due
9	Module 9: Vitamins	Quiz 4 – covers modules 8 and 9
10	Module 10: Minerals
11	Module 11: Energy Balance - Part 1	Quiz 5 – covers modules 10 and 11
12	Module 12: Energy Balance - Part 2	Diet Analysis part 3 due
13	Module 13: Nutrition for Physical Activity
14/15	FINAL EXAM	TBA ( I don't set this, the registrar will announce these dates midway through the semester)

 

COURSE-LEVEL EDUCATIONAL GOALS:

At the end of the course students will be able to:

1. Give an overview of the various methods used to study nutrition including their strengths and limitations (I) (EX)
2. Critically evaluate nutrition sources for credibility (I) (EX)
3. Record and analyze one’s diet, compare it to current nutritional recommendations and suggest realistic areas for improvement (A) (DA)
4. Give an overview of Canadian health policy with respect to nutrition, including the food guide and labelling requirements. (I) (EX)
5. Describe the process and structures involved in digestion and absorption. (I) (EX)
6. Outline the stages of cellular respiration and differentiate between the metabolic breakdown of sugars, amino acids and fatty acids (I) (EX)
7. Describe the structure and function of carbohydrates, fats, proteins, vitamins, minerals and water (I) (EX)
8. Describe how nutrition plays a role in various conditions including diabetes, hypertension, cardiovascular disease, cancer, gastroesophageal reflux, diverticulosis, diarrhea, constipation. (I) (EX)
9. Describe conditions related to micronutrient deficiencies and excesses. (I) (EX)
10. Describe the nutrition-related causes of energy imbalance and outline approaches for achieving healthy energy balance. (I) (EX)
11. Outline how and when the various nutrients are used to fuel physical activity. (I) (EX)

Level: Introduces (E) Emphasizes (R) Reinforces (A) Applies

Assessment Method:

EX (examinations, including midterm, quizzes, final)

DA (Diet analysis project)

TA (Tutorial assignments)

Grading

Materials

REQUIRED READING: