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.
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% |
At the conclusion of this course, students will:
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.
None
None
None
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.
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 1100 (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 KIN 232 (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) |
| Vancouver Island University (VIU) | VIU KIN 253 (3) |