Spring 2022 - BPK 110 D100

Human Nutrition: Current Issues (3)

Class Number: 6041

Delivery Method: In Person


  • Course Times + Location:

    Tu 8:30 AM – 10:20 AM
    SSCB 9200, Burnaby

  • Exam Times + Location:

    Apr 13, 2022
    3:30 PM – 6:30 PM
    SWH 10081, Burnaby



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.


This introductory course covers mainly the basic properties of nutrients (carbohydrates, fats, protein, vitamins, and minerals) including their chemical structures, biological activities, and related dietary recommendations. Some health implications of nutrient deficiencies and excesses are also introduced (covered in detail in more advanced nutrition courses such as BPK311), as well as chemical and microbial aspects of food safety.

List of topics covered in the course (course units and textbook chapters):

Units 1 and 2: Introduction to nutrients, diets, and nutritional science; dietary planning, recommendations, evaluations;
Unit 3: Lipids and lipoproteins;
Unit 4: Carbohydrates;
Unit 5: Protein and amino acids:
Unit 6: Plant foods, phytochemicals, and dietary supplements;
Unit 7: Vitamins;
Unit 8: Water and minerals;
Unit 9: Food toxicology, safety, and technology


  • understand some of the properties of nutrients and their major functions in the body
  • understand relations between nutrition and some of the major diseases in our society
  • learn to assess your own and others’ diets
  • learn about the nutrient contents of foods, and how to select healthy diets from a variety of foods
  • recognize some of the organisms and chemicals that can contribute to food-related illnesses
  • evaluate nutritional and health claims for foods and dietary supplements
  • overall, to better understand the science of nutrition


  • Assignments (Individual Dietary Assessment and Group Presentation on Nutrition Topic) 12%
  • Midterm exams (two, non-cumulative) 40%
  • Final exam (cumulative) 48%



There is a required textbook for this course. Information for purchasing the e-textbook will be provided in January before the first lecture.

Department Undergraduate Notes:

It is the responsibility of the student to keep their BPK course outlines if they plan on furthering their education.

Registrar Notes:


SFU’s Academic Integrity web site http://www.sfu.ca/students/academicintegrity.html is filled with information on what is meant by academic dishonesty, where you can find resources to help with your studies and the consequences of cheating.  Check out the site for more information and videos that help explain the issues in plain English.

Each student is responsible for his or her conduct as it affects the University community.  Academic dishonesty, in whatever form, is ultimately destructive of the values of the University. Furthermore, it is unfair and discouraging to the majority of students who pursue their studies honestly. Scholarly integrity is required of all members of the University. http://www.sfu.ca/policies/gazette/student/s10-01.html


Teaching at SFU in spring 2022 will involve primarily in-person instruction, with safety plans in place.  Some courses will still be offered through remote methods, and if so, this will be clearly identified in the schedule of classes.  You will also know at enrollment whether remote course components will be “live” (synchronous) or at your own pace (asynchronous).

Enrolling in a course acknowledges that you are able to attend in whatever format is required.  You should not enroll in a course that is in-person if you are not able to return to campus, and should be aware that remote study may entail different modes of learning, interaction with your instructor, and ways of getting feedback on your work than may be the case for in-person classes.

Students with hidden or visible disabilities who may need class or exam accommodations, including in the context of remote learning, are advised to register with the SFU Centre for Accessible Learning (caladmin@sfu.ca or 778-782-3112) as early as possible in order to prepare for the spring 2022 term.