The Science of Popular Diets: Impact of Nutrition on Human Wellness
  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 2019
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: 20190903_00
Status: Approved (APPR)

Section I Notes: This is a Sheridan College course that is offered through Sheridan CAPS. Students who register for the course through Sheridan will receive credit from Sheridan College only. Access to the course materials will be through This is a web-based course taught fully online, using Brightspace by D2L Learning Management System. To take this course, students will need reliable access to the Internet. They should have a basic level of comfort using computers as well as self-discipline to work online.

Section II: Course Details

Detailed Description
Explore how human nutrition affects overall health by examining the role of nutrition in the preservation and the treatment of diseases such as cardiovascular disease, diabetes, and obesity. A range of popular diet plans will be critically examined and contrasted based on existing scientific evidence and merit. Explore culturally specific dietary norms and the positive and negative impacts of such norms on these culturally specific populations.

Program Context

Business Program Coordinator(s): N/A

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

Course Critical Performance and Learning Outcomes

  Critical Performance:
By the end of this course, students will have demonstrated the ability to critically examine popular nutrition trends as they relate to personal and global wellness.
Learning Outcomes:

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

  1. Describe the major nutrients and how each is critical to human health.
  2. Demonstrate the key elements of personal nutrition which contributes to overall health.
  3. Compare the relationship between various fad diets and cultural norms to the overall health of humans.
  4. Identify connections between nutrition and human health, from an individual to a global perspective.
  5. Discuss the health challenges resulting from immigration and adoption of a western diet.
  6. Recognize the ways in which scientific theory evolves over time as a result of new findings and research.

Evaluation Plan
Students demonstrate their learning in the following ways:

 Evaluation Plan: ONLINE
 Quiz #1 - Carbohydrates5.0%
 Module #1 Test15.0%
 Personal Diet Analysis5.0%
 Nutritional Case Inquiry Report15.0%
 Quiz #2 - Low Carbohydrates10.0%
 Fad Diet Analyses @ 10% each20.0%
 Global Perspective Project30.0%

Evaluation Notes and Academic Missed Work Procedure:
TEST AND ASSIGNMENT PROTOCOL The following protocol applies to every course offered by Continuing and Professional Studies. 1. Students are responsible for staying abreast of test dates and times, as well as due dates and any special instructions for submitting assignments and projects as supplied to the class by the instructor. 2. Students must write all tests at the specified date and time. Missed tests, in-class/online activities, assignments and presentations are awarded a mark of zero. The penalty for late submission of written assignments is a loss of 10% per day for up to five business days (excluding Sundays and statutory holidays), after which, a grade of zero is assigned. Business days include any day that the college is open for business, whether the student has scheduled classes that day or not. An extension or make-up opportunity may be approved by the instructor at his or her discretion.

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


General Education
This General Education course relates to the following themes as specified by the Ministry of Colleges and Universities.

  • Social and Cultural Understanding

Prior Learning Assessment and Recognition
PLAR Contact (if course is PLAR-eligible) - Office of the Registrar
Students may apply to receive credit by demonstrating achievement of the course learning outcomes through previous relevant work/life experience, service, self-study and training on the job. This course is eligible for challenge through the following method(s):

  • Challenge Exam
    Notes:  Notes: Both a challenge exam and an interview are required.
  • Interview
    Notes:  Notes: Both a challenge exam and an interview are required.
  • Other
    Notes:  This course is delivered through OntarioLearn at and is hosted by (Sheridan College) SH-NUTR70001G.

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): N/A
Applicable student group(s): Continuing Education Students General Education Elective Students
Course Details:

Module 1: Nutrition Basics

  • Unit 1: Carbohydrates (importance, types, structure, digestion, and metabolism of carbs, including diabetes)
    • Carbohydrate Assignment: 5%
  • Unit 2: Proteins (importance and structure of proteins, and protein complementation in diet)
  • Unit 3: Fats and Lipids (importance, types, and health implications of fats, including Cardiovascular Disease)
  • Unit 4: Vitamins and Minerals (importance, toxicities, and deficiencies of vitamins and minerals)
  • Module 1 Test: 15%

Module 2: Nutrition and Health - Personal Wellness

  • Unit 1: Personal Diet (Understanding Canada's Food Guide and accessing personal diet using standard tools)
    • Personal Diet Reflection: 5%
  • Unit 2: Population Diet Analysis (diet evaluation of select individuals using population standards)
    • Nutrition Case Study: 15%

Module 3: Exploration of 'Fad' Dieting

  • Unit 1: Low Carbohydrate Diets (overview, requirements, benefits, risks of a low carbohydrate diet)
  • Fad Diet Analysis #1: 10%
  • Unit 2: Low Fat Diets (overview, requirements, benefits, risks of a low fat diet)
  • Fad Diet Analysis #2: 10%
  • Unit 3: High Protein Diets (overview, requirements, benefits, risks of a high protein diet)
  • Fad Diet Analysis #3: 10%

Module 4: Perspectives on Global Diet

  • Unit 1: Debunking the Diet-Heart Hypothesis (examination of new research and changing scientific thought surrounding the diet-heart hypothesis, relating saturated fat intake to cardiovascular risk)
  • Unit 2: Paleolithic Dieting (exploration of the origins and validity of the paleolithic diet - is it a fad or a lifestyle?)
  • Unit 3: Impact of Western Diet on Health of Immigrants (examination of the health implications of adopting a more 'western' diet on North America's immigrant population)
  • Global Perspectives Project: 30% in total
    • Inquiry and Report: 15%
    • Presentation: 10%
    • Peer Evaluation: 5%

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.

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