Fall 2020 - BPK 110 D100
Human Nutrition: Current Issues (3)
Class Number: 5985
Delivery Method: In Person
Course Times + Location:
Tu 12:30 PM – 2:20 PM
REMOTE LEARNING, Burnaby
Exam Times + Location:
Dec 9, 2020
12:00 PM – 3:00 PM
REMOTE LEARNING, Burnaby
1 778 782-4251
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):
Introduction to nutrients, diets, and nutritional science; dietary planning, recommendations, evaluations; textbook Ch 1, 2 (Units 1, 2);
Lipids and 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, and technology, textbook Ch 13 (Unit 9)
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
Final exam (cumulative)
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.
ACADEMIC INTEGRITY: YOUR WORK, YOUR SUCCESS
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 FALL 2020
Teaching at SFU in fall 2020 will be conducted primarily through remote methods. There will be in-person course components in a few exceptional cases where this is fundamental to the educational goals of the course. Such course components will be clearly identified at registration, as will course components that will be “live” (synchronous) vs. at your own pace (asynchronous). Enrollment acknowledges 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. To ensure you can access all course materials, we recommend you have access to a computer with a microphone and camera, and the internet. In some cases your instructor may use Zoom or other means requiring a camera and microphone to invigilate exams. If proctoring software will be used, this will be confirmed in the first week of class.Students with hidden or visible disabilities who believe they may need class or exam accommodations, including in the current context of remote learning, are encouraged to register with the SFU Centre for Accessible Learning (firstname.lastname@example.org or 778-782-3112).