Sheridan Course Outlines

Land Acknowledgement

Sheridan College resides on land that has been, and still is, the traditional territory of several Indigenous nations, including the Anishinaabe, the Haudenosaunee Confederacy, the Wendat, and the Mississaugas of the Credit First Nation. We recognize this territory is covered by the Dish with One Spoon treaty and the Two Row Wampum treaty, which emphasize the importance of joint stewardship, peace, and respectful relationships.

As an institution of higher learning Sheridan embraces the critical role that education must play in facilitating real transformational change. We continue our collective efforts to recognize Canada's colonial history and to take steps to meaningful Truth and Reconciliation.

Section I: Administrative Information

Total hours: 42.0
Credit Value: 3.0
Credit Value Notes: N/A
Effective: Fall 2020
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: 20200914_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 OntarioLearn.com.

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

Course Critical Performance and Learning Outcomes

	Critical Performance:
	N/A

Learning Outcomes:

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

Discuss the functions of the components of the digestive system to explain how the body converts food into nutrients it can use.
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.
Discuss the concepts of energy balance, obesity, overweight, and underweight to identify strategies for weight management and optimal health.
Compare the calorie and nutrient content of different foods to develop a balanced diet with adequate nutrient intake.
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% Each	30.0%
	2 Written Assignments @ 15%	30.0%
	1 Written Assignment @ 10%	10.0%
	Module Quizzes	15.0%
	Final Test	15.0%
	Total	100.0%

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
Resource(s):

	Type	Description
Required	Website	"An Introduction to Nutrition" - https://www.oercommons.org/courses/an-introduction-to-nutrition-v1-0/view

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

It is recommended that students read the following policies in relation to course outlines:

Academic Integrity
Copyright
Intellectual Property
Respectful Behaviour
Accessible Learning

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

Appropriate use of generative Artificial Intelligence tools: In alignment with Sheridan's Academic Integrity Policy, students should consult with their professors and/or refer to evaluation instructions regarding the appropriate use, or prohibition, of generative Artificial Intelligence (AI) tools for coursework. Turnitin AI detection software may be used by faculty members to screen assignment submissions or exams for unauthorized use of artificial intelligence.

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. 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.

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