Topics in Human Nutrition

Curriculum Guideline

Effective Date:
Course
Discontinued
No
Course Code
SPSC 1192
Descriptive
Topics in Human Nutrition
Department
Sport Science
Faculty
Science & Technology
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15 weeks
Max Class Size
35
Contact Hours
4 hour lecture / seminar / tutorial
Method(s) Of Instruction
Lecture
Seminar
Tutorial
Online
Hybrid
Learning Activities
  • Lectures
  • Discussion / Seminars
  • Practical Applications
  • Technology Assisted Learning
  • Presentations
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.

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.
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%
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.

Prerequisites

None

Corequisites

None

Equivalencies

None

Which Prerequisite

None