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
Course Designation
None
Industry Designation
None
Contact Hours
Lecture: 4 hours/week
Method(s) Of Instruction
Online
Hybrid
Lecture
Learning Activities
In this course, students engage in a variety of learning activities such as lecture, discussions, practical application, and presentations.
Course Description
This course will provide students with knowledge of the basic principles of human nutrition with respect to essential food intake. The effect of the nutritional value of foods on human physiology will be covered. An assessment of personal nutritional needs and those of various populations will be investigated.
Course Content
- Scientific method in nutrition
- Scientific literature
- Peer-reviewed databases
- Citing and referencing
- Digestion and absorption
- Anatomy and physiology of the digestive system and supporting organs
- Digestion of different macronutrients
- Macronutrients and water
- Water and electrolytes
- Carbohydrates
- Lipids
- Protein
- Alcohol
- Energy metabolism
- Storage and balance of energy
- Macronutient metabolism
- Health implications
- Micronutrients
- The role of each vitamin and mineral in human nutrition
- Sources of each vitamin and mineral in food
- Consequences of deficiencies and toxicities
- Nutritional value of foods
- Effects of various processing and preparation techniques
- Nutrition needs, issues and research trends
- Dietary fads and implications
- Diet and physical health
- Physical activity and performance nutrition
- Nutritional needs of specific populations
Learning Outcomes
Upon successful completion of the course, students will be able to:
- describe nutritional principles with regard to the major nutrient classes and their effects on human physiology;
- recall the nutritional value of many of the different foods available;
- describe the effects of various processing and preparation techniques on nutritional value;
- analyze current, and often controversial, nutrition needs, issues and research trends;
- assess their own eating habits and critically assess their own nutrient requirements;
- explain how nutrition supports physical activity and performance.
Means of Assessment
Assessment will be in accordance with the Douglas College Evaluation Policy. The instructor will present a written course outline with specific evaluation criteria at the beginning of the semester. Evaluation will be based on the following:
| Term Tests | 0-40 % |
| Case studies | 10-25% |
| Assignment(s) | 15-40% |
| Quiz(zes) | 0-20% |
| Participations | 0-10% |
| Final Exam | 15-30% |
| Total | 100% |
Textbook Materials
Consult the Douglas College Bookstore for the latest required textbooks and materials. Example textbooks and materials may include:
Hamm, K. (current version). Human Nutrition in a Canadian Context. OER Commons.
Which Prerequisite
None