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Topics in Human Nutrition

Course Code: SPSC 1192
Faculty: Science & Technology
Department: Sport Science
Credits: 3.0
Semester: 15 weeks
Learning Format: Lecture, Seminar, Tutorial, Online, Partially Online
Typically Offered: TBD. Contact Department Chair for more info.
course overview

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.

Methods of Instruction

  • Lectures
  • Discussion / Seminars
  • Practical Applications
  • Technology Assisted Learning
  • Presentations

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%

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.

course prerequisites




curriculum guidelines

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.

course schedule and availability
course transferability

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.