Spring 2023 - BPK 110 D100
Human Nutrition: Current Issues (3)
Class Number: 4568
Delivery Method: In Person
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
COURSE-LEVEL EDUCATIONAL GOALS:
- 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.
REQUIRED READING NOTES:
Your personalized Course Material list, including digital and physical textbooks, are available through the SFU Bookstore website by simply entering your Computing ID at: shop.sfu.ca/course-materials/my-personalized-course-materials.
Department Undergraduate Notes:
It is the responsibility of the student to keep their BPK course outlines if they plan on furthering their education.
ACADEMIC INTEGRITY: YOUR WORK, YOUR SUCCESS
SFU’s Academic Integrity website 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