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.
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
a. Fueling pre-, post- and during training/competition
b. Hydration guidelines
viii. Metabolic Syndrome
c. Heart Disease
4. Personal eating habits and modification to suit own requirements.
Methods of Instruction
- Discussion / Seminars
- Practical Applications
- Technology Assisted Learning
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:
|Applied Case Studies
|Attendance and Participation
At the conclusion of this course, students will:
- Possess a basic knowledge of nutritional principles with regard to the major nutrient classes and their effects on human physiology.
- Be familiar with the nutritional value of many of the different foods available and the effects of various processing and preparation techniques.
- Be able to utilize this knowledge to analyze current and often controversial nutrition needs, issues and research trends.
- Be familiar with own eating habits and critically assess own nutrient requirements.
- Be able to explain how nutrition supports physical activity and performance.
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.
Below shows how this course and its credits transfer within the BC transfer system.
A course is considered university-transferable (UT) if it transfers to at least one of the five research universities in British Columbia: University of British Columbia; University of British Columbia-Okanagan; Simon Fraser University; University of Victoria; and the University of Northern British Columbia.
For more information on transfer visit the BC Transfer Guide and BCCAT websites.
If your course prerequisites indicate that you need an assessment, please see our Assessment page for more information.