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 “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.
- 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.
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