Course

Topics in Human Nutrition

Faculty
Science & Technology
Department
Sport Science
Course Code
SPSC 1192
Credits
3.00
Semester Length
15 weeks
Max Class Size
35
Method Of Instruction
Lecture
Seminar
Tutorial
Online
Hybrid
Typically Offered
To be determined

Overview

Course Description
This course will provide students with knowledge of the basic principles of human nutrition with respect to essential food intake. Understanding of nutrients and their values in foods and their effect on human physiology will be covered. Assessment of personal nutritional needs and those of various populations will be investigated.
Course Content

1. Nutrition Principles

  A. Digestion related to anatomy, absorption and transport

  B. Functions of the 40 specific nutrients from 6 nutrient classes required by the body including Macro-nutrients (Carbohydrate, Lipid, Protein) and Micro-nutrients (Vitamins, Minerals) and Water

  C. "Eating Well with Canada's Food Guide" guidelines

     i. Read food labels

     ii. Serving sizes

2. Nutritional value of many of the different foods available and the effects of various processing and preparation techniques.

3. Nutrition needs, Issues and Research Trends

  A. Dietary Fads and implications

     i. Low Carbohydrate

     ii. High Protein

     iii. High Fat

     iv. Low Energy

  B. Diet and Physical Health

     i. Energy Balance and Metabolism

     ii. Weight Control

     iii. Dietary Fibre in disease prevention

     iv. Empty calories and sugar consumption

  C. Vitamins and mega-dosing

  D. Mineral malnutrition

  E. Nutritional needs of specific populations, for example:

     i. Infant and child

     ii. Adolescent

     iii. Pregnant

     iv. Athlete

        a. Fueling pre-, post- and during training/competition

        b. Hydration guidelines

     v. Vegetarian

     vi. Alcoholic

     vii. Aging

     viii. Metabolic Syndrome

        a. Obese

        b. Diabetic 

        c. Heart Disease

4. Personal eating habits and modification to suit own requirements.

Methods Of Instruction
  • Lectures
  • Discussion / Seminars
  • Practical Applications
  • Technology Assisted Learning
  • Presentations
Means of Assessment

Evaluation will be carried out in accordance with Douglas College policy.  The instructor will present a written course outline with specific evaluation citeria at the beginning of the semester.  Evaluation will be based on the following:

Examinations 30-40%
Applied Case Studies 10-15%
Assignments 30-40%
Quizzes 10-15%
Attendance and Participation 0-10%
Learning Outcomes

At the conclusion of this course, students will:

  1. Possess a basic knowledge of nutritional principles with regard to the major nutrient classes and their effects on human physiology.
  2. Be familiar with the nutritional value of many of the different foods available and the effects of various processing and preparation techniques.
  3. Be able to utilize this knowledge to analyze current and often controversial nutrition needs, issues and research trends.
  4. Be familiar with own eating habits and critically assess own nutrient requirements.
  5. Be able to explain how nutrition supports physical activity and performance.
Textbook Materials

Textbooks and Materials to be Purchased by Students. Students should consult the Douglas College bookstore for the latest required course materials.

A current edition of an appropriate textbook will be used such as: Thompson J., Manore M., Sheeshka J. (2014) Nutrition: A Functional Approach (3rd Canadian Edition). Pearson Education Inc., Toronto Ont.

Requisites

Prerequisites

None

Corequisites

None

Equivalencies

None

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

Course Transfers

These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca

Institution Transfer Details for SPSC 1192
Camosun College (CAMO) CAMO CHEM 214 (3)
Capilano University (CAPU) CAPU KINE 112 (3)
Coast Mountain College (CMTN) CMTN BIOL 1XX (3)
College of New Caledonia (CNC) CNC KINS 260 (3)
College of the Rockies (COTR) COTR KNES 205 (3)
Langara College (LANG) LANG NUTR 1XXX (3)
Okanagan College (OC) OC HKIN 111 (3)
Simon Fraser University (SFU) SFU BPK 110 (3)
Thompson Rivers University (TRU) TRU PHED 1XXX (3)
Trinity Western University (TWU) TWU HKIN 1XX (3)
University of British Columbia - Okanagan (UBCO) UBCO HES 200 (3)
University of British Columbia - Vancouver (UBCV) UBCV FNH 250 (3)
University of Northern BC (UNBC) No credit
University of the Fraser Valley (UFV) UFV KIN 260 (3)
University of Victoria (UVIC) UVIC EPHE 1XX (1.5)
Vancouver Community College (VCC) VCC UNSP 1XXX (3)

Course Offerings

Summer 2022

CRN
Days
Dates
Start Date
End Date
Instructor
Status
22493
Mon Tue Wed Thu Fri
09-May-2022
- 19-Jun-2022
09-May-2022
19-Jun-2022
Koci
Peter
Full
SPSC 1318-001, SPSC 1192-001, and SPSC 2252-001 are offered as part of the Sport Science Experiential Education Program. There is a $105 course fee due at the time of registration and additional activity fees related to 3 planned trips: The Kettle Valley Cycling trip, Vancouver Island trip, and Canoe trip. These trips vary from 2 days and 5 days in length. In order to register in this program please contact Sport Science instructor Gordon Sturrock at sturrockg@douglas.bc.ca NOTE: If you already have one of the three included courses, please contact Gordon Sturrock to determine if you may be able to still participate.
Max
Enrolled
Remaining
Waitlist
0
23
-23
0
Days
Building
Room
Time
Mon Tue Wed Thu Fri
Coquitlam - Bldg. A
A2310
9:00 - 15:20
CRN
Days
Dates
Start Date
End Date
Instructor
Status
24214
Tue Thu
09-May-2022
- 10-Jul-2022
09-May-2022
10-Jul-2022
Buskard
Andrew
Waitlist
Max
Enrolled
Remaining
Waitlist
35
36
-1
5
Days
Building
Room
Time
Tue Thu
New Westminster - South Bldg.
S1620
12:30 - 15:20