Program(s): Cross College Courses
Program Coordinator(s): Sean McNabney
Course Leader or Contact: Angela Kochan
Version: 3.0
Status: Approved - Under Rev (AREV)

Section I Notes: N/A

Detailed Description
Students explore how human nutrition affects overall health by examining the role of nutrition in the prevention and treatment of diseases such as cardiovascular disease, diabetes, and obesity. Other topics that students examine include fad diets, vegetarian diets, eating disorders and sports nutrition. Students also learn how to interpret food labels and create diets that support good health by utilizing Dietary Reference Intakes and Canada's Food Guide. Students explore nutrition through interactive lectures, group assignments and presentations.

Program Context

 1.  Describe the fundamentals of healthy eating considering variety,
    balance and moderation.

2.  Create diets that support good health using Canada's Food Guide 
    and the Dietary Reference Intakes.

3.  Analyze food labels for making healthy and informed food choices.

4.  Differentiate between nutrient content claims and health claims.

5.  Investigate the nature, origin and function of macronutrients and 
    micronutrients.

6.  Interpret new nutrition facts and information surfacing every day 
    in the field of nutrition through evidence-based decision making.

7.  Explain energy balance, the factors associated with underweight   
    and overweight, and the benefits and dangers of weight loss and 
    weight gain.

8.  Recommend dietary intakes related to rest, daily activity, and 
    excercise.

9.  Discuss the role of nutrition in the prevention and treatment of 
    disease.

Quizzes (6)                                   20%
Assignment #1 (Food Labeling)                 10%
Assignment #2 (Evaluating Restaurant Menus)   10%
Assignment #3 (3-day Diet Analysis)           20%
Group Presentation and Analysis               20%
Final Exam                                    20%
     Total                                         100%
_____________________________________________________________________

TEST AND ASSIGNMENT PROTOCOL  
 
To encourage behaviours that will help students to be successful in 
the workplace and to ensure that students receive credit for their 
individual work, the following rules apply to every course offered 
within the School of Community and Liberal 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 professor.
2. Students must write all tests at the specified times. Missed 
   tests,  in-class activities, assignments and presentations are  
   awarded a mark of zero.  If an extension or make-up 
   opportunity is approved by the professor as outlined below, the 
   mark of zero may be revised by subsequent performance.  The  
   penalty for late submission of written assignments is a loss of 
   10% per day for up to five business days (excluding weekends 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.  
3. Students, who miss a test or in-class activity or assignment or 
   fail to submit an assignment on time due to exceptional  
   circumstances, are required to notify their professor in advance  
   of the class whenever possible.  A make-up test may be supplied  
   for students who provide an acceptable explanation of their  
   absence and/or acceptable documentation explaining their 
   absence (e.g., a medical certificate). All make-up tests are to 
   be written at a time and place specified by the professor upon  
   the student's return.  Alternately, students may be given an 
   opportunity to earn the associated marks by having a subsequent 
   test count for the additional marks. Exceptional circumstances may
   result in a modification of due dates for assignments.
4. Unless otherwise specified, assignments and projects must be 
   submitted at the beginning of class. 
5. Students must complete every assignment as an individual effort 
   unless, the professor specifies otherwise.
6. Since there may be instances of grade appeal or questions 
   regarding the timely completion of assignments and/or extent of  
   individual effort, etc., students are strongly advised to keep,  
   and make available to their professor, if requested, a copy of all 
   assignments and working notes until the course grade has been  
   finalized.  
7. There will be no resubmission of work unless this has been 
   previously agreed to or suggested by the professor. 
8. Students must submit all assignments in courses with practical lab 
   and field components in order to pass the course.

Whitney, E. and Rolfes, S. Nutrition For Well-Being, Custom Text, 
Nelson

Some details of this outline may change as a result of circumstances 
such as weather cancellations, College and student activities, and 
class timetabling.

Instructor:  Angela Kochan

______________________________________________________________________

Module 1 - Healthy Eating, Dietary Requirements and Physical Activity 
Throughout the Ages
Weeks 1 and 2
Readings:  Chapters 1, 2
Topics and Evaluations in Module
1.0 Nutrients in foods and in the body
	1.1 Energy in food - kilocalories
	1.2 Energy density
	1.3 Dietary Reference Intakes
	1.4 Nutrition Information and Misinformation - On the Net and 
            in the News
	1.5 Diet Planning Principles
	1.6 Diet Planning Guides
            1.6.1 Eating Well with Canada¿s Food Guide
	    1.6.2 Canada's Physical Activity Guides
1.7 Food Labeling
	1.7.1 Ingredient List
	1.7.2 Serving sizes
	1.7.3 Nutrition Facts
	1.7.4 Daily Values
	1.7.5 Nutrient Content Claims
	1.7.6 Nutrition Health Claims

Assignment #1 (Food Labeling) due Week 2

______________________________________________________________________

Module 2 - Carbohydrates: Sugars, Starches, Fibres
Weeks 3 and 4
Reading: Chapter 4
Topics and Evaluations in Module
2.0 Types and sources of carbohydrates
    2.0.1 Simple carbohydrates
    2.0.2 Complex carbohydrates
2.1 Consistency of blood glucose
    2.1.1 Diabetes
    2.1.2 Hypoglycemia
    2.1.3 Glycemic Index
2.2 Recommended dietary intake of carbohydrates for non-exercisers    
    and exercisers
2.2 Alternatives to Sugar

Quiz #1 Week 3
______________________________________________________________________

Module 3 - Lipids: Triglycerides, Phospholipids, Sterols
Weeks 5 and 6
Reading: Chapter 5
Topics and Evaluations in Module
      3.0 Triglycerides
      3.1 Fatty Acids
      3.2 Phospholipids
      3.3 Cholesterol      
      3.4 High fat foods and heart disease
      3.5 Recommended intakes of fat

Quiz #2 Week 5 
Assignment #2 (Evaluating Restaurant Menus) due in-class Week #6
______________________________________________________________________

Module 4 - Protein
Week 7
Reading: Chapter 6
Topics and Evaluations in Module
      4.0 Functions of protein
      4.1 Composition of protein 
      4.3 Protein quality in foods
      4.4 Vegetarianism
      4.5 Calculating recommended protein requirements for non-
          exercisers and athletes     
Quiz #3 Week 7
______________________________________________________________________

Module 5 - Vitamins
Weeks 8 and 9
Reading: Chapters 10, 11
Topics and Evaluations in Module
      5.0 Names and forms 
      5.1 Functions
      5.2 Deficiency diseases and symptoms
      5.3 Toxicity symptoms
      5.4 Recommended intakes
      5.5 Food sources

Quiz #4 Week 8 
______________________________________________________________________

Module 6 - Water in the Body
Week 9
Reading: Chapter 12
Topics and Evaluations in Module
      6.0 Water in the body
      6.1 Water in foods
      6.2 Functions of water in the body
      6.3 Water balance
      6.4 Electrolyte balance
      6.5 Water and physical activity

Group Presentations #1, #2, #3, #4 Week 9
______________________________________________________________________

Module 7 - Major Minerals and Trace Minerals
Weeks 10 and 11
Readings: Chapters 12, 13
Topics and Evaluations in Module
      7.0 Overview      
      7.1 Functions in the body
      7.2 Deficiency symptoms
      7.3 Toxicity symptoms
      7.4 Recommended Dietary Intakes
      7.5 Dietary sources

Quiz #5 Week 10 
Group Presentations #5, #6 Week 10 
Group Presentations #7, #8 Week 11
______________________________________________________________________

Module 8 - Energy Balance, Body Composition, and Weight Management
Weeks 12 and 13
Readings: Chapters 8, 9
Topics and Evaluations in Module
      8.0 Energy balance
      8.1 Components of energy expenditure
      8.2 Estimating energy requirements
      8.3 Defining a healthy body weight
     	  8.3.1 Body Mass Index, Body fat, Body shape
      8.4 Health risks associated with body weight and body fat
	  8.4.1 Overweight/Obesity
	  8.4.2 Underweight
	  8.4.3 Eating disorders

Assignment #3 (3-day Diet Analysis) due Week 12
Quiz #6 Week 12
Group Presentations #9, #10 Week 13
______________________________________________________________________

Final Exam Week 14 
______________________________________________________________________