Syllabus

There are three primary goals for this course:

• First goal -- first goal paragraph.
• Second goal -- second goal paragraph.
• Third goal -- third goal paragraph.

...

The required text for this course is Textbook Name, Textbook Author, ETC.

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

This course revolves around a series of UNITS.

We will cover a total of 11 units -- each of which is followed by in-class exercises to enhance your level of understanding.

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

Your final grade in the course is based upon the total number of points you have earned.??????Final Grades will be assigned using the following scale:

EvaluationTo 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%