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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:

  1. 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;
  2. Use critical analysis skills to discriminate between sound nutrition information and nutrition misinformation; 
  3. 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);
  4. Explain what happens to food after we eat it (i.e., digestion and absorption); and
  5. 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

Pre-requisite(s): None 

Co-requisite(s): None 

Equate(s): n/a 

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


Technical Requirements

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*Course details are subject to change.


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