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Course Description


Person mixing a salad

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.

Learning Outcomes

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 “quackery;”
  • 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);
  • Describe the basics of healthy eating; vegetarianism; weight management; and sports nutrition.

Course Topics

  • Nutrition: Food for health
  • Nutrition guidelines: Applying the science of nutrition
  • Digestion, absorption, and metabolism
  • Carbohydrates: Sugars, starches, and fibre
  • Lipids
  • Proteins and amino acids
  • Energy balance and weight management
  • The water-soluble vitamins
  • The fat-soluble vitamins
  • Water and electrolytes
  • Minerals
  • Nutrition and physical activity

Additional Requirements

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
Assignment 1 10%
Test 1 10%
Test 2 10%
Assignment 2 20%
Test 3 10%
On Campus Final Exam 40%
Total 100%

*Course details are subject to change.


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