Topics in Human Nutrition

Curriculum Guideline

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Course
SPSC 1192
Discontinued
No
Course Code
SPSC 1192
Descriptive
Topics in Human Nutrition
Department
Sport Science
Faculty
Science & Technology
Credits
3.00
Start Date
End Term
201710
PLAR
No
Semester Length
15 weeks
Max Class Size
35
Contact Hours
2 hours lecture / 1 hour laboratory 1 hour seminar
Method(s) Of Instruction
Lecture
Lab
Seminar
Learning Activities
  • Lectures
  • Laboratories
  • Seminars
  • Films
  • Slides
Course Description
This course will provide students with knowledge of the basic principles of human nutrition in respect to essential food intake. Assessment of personal nutritional needs, the nutritional values of local and professional foods, and the acute nature of global nutritional problems will be investigated.
Course Content
  1. Normal nutrition
  2. Food values
  3. Functions of food in the body
  4. Canada Food Guidelines
  5. The following topics, drawn upon or changed somewhat, to cover current trends or concerns in nutrition:
    • Nutritional problems of affluent society
    • World food production and consumption patterns
    • The politics of food
    • Childhood malnutrition, brain development, and behaviour
    • Breast versus bottle feeding
    • The “protein crisis:” perspectives and proposals
    • The vegetarian diet
    • The role of dietary fibre in disease prevention
    • Empty calories and the sugar controversy
    • Energy balance and weight control
    • Diet and coronary heart disease
    • Vitamins and megavitamins
    • Mineral malnutrition
    • Food processing and chemical additives
    • Dietary self-defence
    • Dietary fads
Learning Outcomes

At the conclusion of this course, students will:

  1. Possess a basic knowledge of nutritional principles with regard to the major nutrients.
  2. Be able to utilize this knowledge to analyze current and often controversial nutrition issues.
  3. Be aware of the world’s pressing nutritional problems.
  4. Be familiar with the nutritional value of many of the different foods available and the effects of various processing and preparation techniques.
  5. Be familiar with their own eating habits and attempt to modify these to suit their own requirements.
Means of Assessment
Mid-term exam 20%
Laboratory assignments (3) 15%
Seminar 15%
Major assignment 20%
Final exam 20%
Attendance and Participation 10%
Textbook Materials

Textbooks and Materials to be Purchased by Students

Whitney, E. and S. Rolfes. Understanding Nutrition, 8th Edition. (West Publishing, 1999)