Body and Nutrition
  I: Administrative Information   II: Course Details   III: Topical Outline(s)  Printable Version
Section I: Administrative Information
  Total hours: 42.0
Credit Value: 3.0
Credit Value Notes: N/A
Effective: Fall 2018
Prerequisites: N/A
Corequisites: N/A
Equivalents: N/A
Pre/Co/Equiv Notes: N/A

Program(s): Business, General Education Electives
Program Coordinator(s): N/A
Course Leader or Contact: N/A
Version: 20180904_00
Status: Approved (APPR)

Section I Notes: This is a Seneca College course that is offered through Sheridan FCAPS. Students who register for the course through Sheridan will receive credit from Sheridan College only. Access to the course materials will be through

Section II: Course Details

Detailed Description
Do you feel stressed out? Do you eat when you're not hungry? Are you tired all the time? These are only some of the side effects of not living a balanced lifestyle. Learn how to put control back into your life! In the first half of the course, we analyze how nutrients break down and work together in the body. In the second half, we discuss issues and theories involving health and nutrition. Topics include: the science of nutrition; nutrition research and food quackery; the digestive system; carbohydrates, fats, proteins, vitamins and minerals; weight control; diseases; nutrition for a growing world population (additives, pesticides, food production); food allergies and intolerances; food labels; and water.

Program Context

Business Program Coordinator(s): N/A

General Education Electives Program Coordinator(s): N/A

Course Critical Performance and Learning Outcomes

  Critical Performance:
Learning Outcomes:

To achieve the critical performance, students will have demonstrated the ability to:

  1. Discuss the functions of the components of the digestive system to explain how the body converts food into nutrients it can use.
  2. Explain the roles of the major food nutrients in relation to the production of energy, maintenance of body tissues, regulation of body processes, and the prevention of illnesses.
  3. Discuss the concepts of energy balance, obesity, overweight, and underweight to identify strategies for weight management and optimal health.
  4. Compare the calorie and nutrient content of different foods to develop a balanced diet with adequate nutrient intake.
  5. Evaluate food labels, nutritional claims, trends, and controversies to make informed dietary choices.

Evaluation Plan
Students demonstrate their learning in the following ways:

 Evaluation Plan: ONLINE
 3 Discussions @ 10% Each30.0%
 2 Written Assignments @ 15%30.0%
 1 Written Assignment @ 10%10.0%
 Module Quizzes15.0%
 Final Test15.0%

Evaluation Notes and Academic Missed Work Procedure:
Students must receive a passing grade for both their term work and their final exam (and / or final evaluation - a minimum of 55%) in order to receive a passing grade in this subject. It is expected that students have a sufficient command of the English language to express themselves clearly in both written assignments and class discussions.

Provincial Context
The course meets the following Ministry of Colleges and Universities requirements:


Essential Employability Skills
Essential Employability Skills emphasized in the course:

  • Communication
  • Critical Thinking & Problem Solving
  • Numeracy

Prior Learning Assessment and Recognition
PLAR Contact (if course is PLAR-eligible) - Office of the Registrar

  • Not Eligible for PLAR

Section III: Topical Outline
Some details of this outline may change as a result of circumstances such as weather cancellations, College and student activities, and class timetabling.
Instruction Mode: Online
Professor: Multiple Professors
OptionalTextbookNutrition Now, Judith E Brown, Thompson Wadsworth, 8th Edition, ISBN 9781305656611

Applicable student group(s): Continuing and Education Students
Course Details:

Topics include:

  • The science of nutrition: Key concepts, nutrition recommendations, Canada's food Guide
  • The digestive system; how it processes food to extract and absorb a variety of nutrients.
  • Carbohydrates; their various types and dietary value.
  • Fats; Cholesterol, and heart disease.
  • Proteins; various sources of and need for in the maintenance of health.
  • Vitamins and minerals in foods and food supplements. Reasons for their need in a balanced diet and dangers associated with their abuse.
  • Weight control and its regulation by food intake, social, cultural and psychological factors.
  • Nutrition related chronic disease
  • Nutrition-Genetic interaction.
  • Nutrition and physical fitness.
  • Food Labels
  • Phytochemicals and genetically modified foods.

Sheridan Policies

All Sheridan policies can be viewed on the Sheridan policy website.

Academic Integrity: The principle of academic integrity requires that all work submitted for evaluation and course credit be the original, unassisted work of the student. Cheating or plagiarism including borrowing, copying, purchasing or collaborating on work, except for group projects arranged and approved by the professor, or otherwise submitting work that is not the student's own, violates this principle and will not be tolerated. Students who have any questions regarding whether or not specific circumstances involve a breach of academic integrity are advised to review the Academic Integrity Policy and procedure and/or discuss them with the professor.

Copyright: A majority of the course lectures and materials provided in class and posted in SLATE are protected by copyright. Use of these materials must comply with the Acceptable Use Policy, Use of Copyright Protected Work Policy and Student Code of Conduct. Students may use, copy and share these materials for learning and/or research purposes provided that the use complies with fair dealing or an exception in the Copyright Act. Permission from the rights holder would be necessary otherwise. Please note that it is prohibited to reproduce and/or post a work that is not your own on third-party commercial websites including but not limited to Course Hero or OneNote. It is also prohibited to reproduce and/or post a work that is not your own or your own work with the intent to assist others in cheating on third-party commercial websites including but not limited to Course Hero or OneNote.

Intellectual Property: Sheridan's Intellectual Property Policy generally applies such that students own their own work. Please be advised that students working with external research and/or industry collaborators may be asked to sign agreements that waive or modify their IP rights. Please refer to Sheridan's IP Policy and Procedure.

Respectful Behaviour: Sheridan is committed to provide a learning environment that supports academic achievement by respecting the dignity, self-esteem and fair treatment of every person engaged in the learning process. Behaviour which is inconsistent with this principle will not be tolerated. Details of Sheridan's policy on Harassment and Discrimination, Academic Integrity and other academic policies are available on the Sheridan policy website.

Accessible Learning: Accessible Learning coordinates academic accommodations for students with disabilities. For more information or to register, please see the Accessible Learning website (Statement added September 2016)

Course Outline Changes: The information contained in this Course Outline including but not limited to faculty and program information and course description is subject to change without notice. Any changes to course curriculum and/or assessment shall adhere to approved Sheridan protocol. Nothing in this Course Outline should be viewed as a representation, offer and/or warranty. Students are responsible for reading the Important Notice and Disclaimer which applies to Programs and Courses.

[ Printable Version ]

Copyright © Sheridan College. All rights reserved.