Fall 2018 - BPK 110 D300

Human Nutrition: Current Issues (3)

Class Number: 4927

Delivery Method: In Person


  • Course Times + Location:

    Sep 4 – Dec 3, 2018: Tue, 8:30–10:20 a.m.

  • Exam Times + Location:

    Dec 10, 2018
    Mon, 12:00–3:00 p.m.



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 (carbohydrate, fat, 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.

Number of course weeks: 13

Number of hours of Lecture: 2/week
Each student will participate in tutorials, 1 hour/week

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

  • Introduction to nutrients, diets, & nutritional science; dietary planning, recommendations, evaluations; textbook Ch 1, 2 (Units 1, 2);
  • Lipids & lipoproteins, textbook Ch 5 (Unit 3);
  • Carbohydrates, textbook Ch 4 (Unit 4);
  • Protein and amino acids, textbook Ch 6 (Unit 5); 
  • Plant foods, phytochemicals, and dietary supplements, textbook Ch. 1, 6, 7 (Unit 6);
  • Vitamins, textbook Ch 7 (Unit 7);
  • Water and minerals, textbook Ch 8 (Unit 8);
  • Food toxicology, safety, technology, textbook Ch 13 (Unit 9)                  


  • understand some of the properties of nutrients and their major functions in the body
  • understand relations between nutrition & some of the major diseases in our society
  • 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 & chemicals that can contribute to food-related illnesses
  • evaluate nutritional & health claims for foods and dietary supplements
  • overall, to better understand the science of nutrition


  • Dietary Assessment 9%
  • Midterm exam I 20%
  • Midterm exam II 20%
  • Final exam (cumulative) 44%
  • Tutorial Quizzes 4%
  • Tutorial Group Presentation 3%



Visualizing Nutrition, Canadian Edition, by Grosvenor, Smolin, and Bedoya

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://students.sfu.ca/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