Syllabus |
Course Goals Overview This course provides the scientific fundamentals of the current understanding of nutrition. The course discusses the characteristics of the major nutrients and their metabolism- carbohydrates, fats, proteins, vitamins, and minerals- and describes their dietary roles. Also addressed are the topics of energy balance and the evaluation of nutritional status. Students will use various resources, including a computer program, to evaluate their own diets. Students will learn dietary standards in Canada and Ghana and guidelines used in nutrition care. Application of these guidelines will be practiced in placement settings. Textbooks & Resources Nutrition across the Life Span by: Mary Kay Mitchell A Dictionary Of Food and Nutrition by: Arnold E. Bender & David A. Bender Health Canada Dietary Reference Intakes (DRIs) Nutrition: Encyclopedia article; The Columbia Encyclopedia, Sixth Edition, 2009 ... Course Work This course revolves around a series of UNITS. Course outline Unit 1: An Overview of Nutrition Unit 2: Recommended Nutrient Intakes and Diet-planning Guides Unit 3: Digestion, Absorption, and Transport Unit 4: Metabolism: Carbohydrates: Sugar, Starch, and Fiber Unit 5: Lipids: Fats, Oils, Phospholipids, and Sterols Unit 6: Protein: Amino Acids Unit 7: Metabolism of Nutrients and Energy Balance Unit 8: Water-soluble Vitamins: The B-vitamins and Vitamin C Unit 9: Fat-soluble Vitamins: A, D, E, and K Unit 10: Water and the Major Minerals Unit 11: Trace Minerals... Final Grades Evaluation To receive credit for this course, you must submit your assignments and obtain a mark of at least 60 percent, obtain a grade of at least 55 percent on the final examination, and obtain a course composite grade of at least "C" (60 percent). Attendance: 10% Assignments/Quizzes: 15% Mid-term Exam: 30% Final Exam:45% Total: 100% |
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