This course is an introduction to human nutrition, with major emphasis on nutrients and their dietary sources, functions, and relationships to health. Topics will include the energy-containing nutrients, selected vitamins and minerals and weight management. We will also explore current popular topics and emerging diet-disease relationships.
By the end of the course, the learner should be able to:
- Interpret and apply the Dietary Reference Intakes (DRI), Eating Well With Canada's Food Guide, and nutrition labeling guidelines, and what these mean for everyday nutrition;
- Use critical analysis skills to discriminate between sound nutrition information and nutrition misinformation;
- Identify and explain dietary sources, relationships to human health, and consequences of consuming too little or too much, of various nutrients (carbohydrate, protein, fat and selected vitamins and minerals);
- Explain what happens to food after we eat it (i.e., digestion and absorption); and
- Describe the basics of healthy eating; vegetarianism; weight management; and sports nutrition.
- Nutrition: Food for Health
- Nutrition Guidelines: Applying the Science of Nutrition
- Digestion, Absorption, and Metabolism
- Carbohydrates: Sugars, Starches, and Fibre
- Proteins and Amino Acids
- Energy Balance and Weight Management
- The Water-Soluble Vitamins
- The Fat-Soluble Vitamins
- Water and Electrolytes
- Nutrition and Physical Activity
Restriction(s): This is a Priority Access Course for B.A.Sc. and FCS minor and some restrictions may apply during some time periods.
|Assessment Item||Weight||Learning Outcomes|
|Assignment 1||25%||1, 2|
|Online Test 1||15%|
|Online Test 2||20%|
|Online Test 3||20%|
|Online Test 4||20%|
|Total||100%||1, 2, 3, 4, 5|
*Course details are subject to change.