Simon Fraser University
Engaging the World

Course Outlines

Fall 2020 - BPK 110 OL01

Human Nutrition: Current Issues (3)

Class Number: 8202

Delivery Method: In Person

Overview

  • Course Times + Location:

    Online

  • Exam Times + Location:

    Dec 10, 2020
    Thu, 12:00–3:00 p.m.
    Burnaby

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:

Students will learn about the nutrients contained in food that are required for normal human growth, development, repair and function: carbohydrates, fats, proteins, minerals, vitamins and water. The conversion of fuels (carbohydrates, fats, proteins) to usable energy, the role of nutrients in health and disease and the effects of nutrient deficiencies in Canada and the world will also be discussed. There will also be a strong emphasis on overnutrition, the leading nutritional concern in Canada.

COURSE-LEVEL EDUCATIONAL GOALS:

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

Grading

NOTES:

  GRADING:            Assignment %
Online Quizzes:            25
Midterm Examination:   20
Diet Analysis:               25
Final Examination:        35

**With the exception of the midterm and final exam, the course will be delivered asynchronously In addition, weekly synchronous access to the instructor and TA for review and Q&A will be offered. These will be recorded and made available online.

REQUIREMENTS:

Essential Nutrition by Diana Bedoya. Available by download for $25 (link to be provided)
MyFitnesspal App (available for free on app stores, and on desktop)
Reliable high-speed internet access for midterm and final exam, which will be proctored via Zoom
Webcam for midterm and final exam proctoring

Materials

REQUIRED READING:

Essential Nutrition by Diana Bedoya. Available by download for $25 (link to be provided)

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:

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 (caladmin@sfu.ca or 778-782-3112).