Syllabus

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.

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

Gut Instincts: A Practical Guide to a Healthy Digestive System Book by Andrew Brett, Andrea Carson; Allen & Unwin, 2007

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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...

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%