NUTR14310G
Science of Popular Diets: Impact of nutrition on human wellness
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  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: Winter 2018
Prerequisites: N/A
Corequisites: N/A
Equivalents: N/A

Pre/Co/Equiv Notes: n/a

Program(s): General Education
Program Coordinator(s): Sarah Sinclair
Course Leader or Contact: Sherri Steele
Version:
20180122_00
Status: Approved (APPR)

Section I Notes: 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
Students explore concepts of human nutrition as they relate to fad diets and cultural norms, while gaining an understanding of the impact nutrition has on wellness and disease. They will examine a range of popular and culturally-specific diets are critically examined and assessed based on current practice and scientific evidence. Using a variety of interactive learning tools, students investigate the links between the major nutrients and personal health. Further, comparison of individual diet and nutrition standards allows for a thorough understanding of connections between nutrition and health. Students use existing knowledge to evaluate the benefits and consequences of popular "fad" diets. Cultural diet norms and popular diet trends are explored with a focus on the overall impact on individual and population wellness. Finally, through scientific investigation of emerging literature, the impact of scientific change is appreciated.

Program Context

 
General Education Program Coordinator(s): Sarah Sinclair
This course is part of the General Education curriculum which is designed to contribute to the development of the student's consciousness of the diversity, complexity, and richness of the human experience; their ability to establish meaning through this consciousness; and, as a result, their ability to contribute thoughtfully, creatively, and positively to the society in which they live and work. General Education courses strengthen student's generic skills, such as critical analysis, problem solving, and communication, in the context of an exploration of topics with broad-based personal and/or societal importance.


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 contribute 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: IN-CLASS
 Carbohydrate Assignment5.0%
 Module ONE Test15.0%
 Personal Diet Reflection5.0%
 Nutrition Case Study15.0%
 Fad Diet Analyses (3 x 10%)30.0%
 Global Perspectives Project30.0%
Total100.0%

Evaluation Notes and Academic Missed Work Procedure:
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 Faculty of Humanities and Social Sciences. 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.

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

 

Essential Employability Skills
Essential Employability Skills emphasized in the course:

  • Communication Skills - Communicate clearly, concisely and correctly in the written, spoken, visual form that fulfills the purpose and meets the needs of the audience.
  • Communication Skills - Respond to written, spoken, or visual messages in a manner that ensures effective communication.
  • Critical Thinking & Problem Solving - Apply a systematic approach to solve problems.
  • Critical Thinking & Problem Solving Skills - Use a variety of thinking skills to anticipate and solve problems.
  • Information Management Skills - Analyze, evaluate, and apply relevant information from a variety of sources.
  • Interpersonal Skills - Show respect for the diverse opinions, values, belief systems, and contributions of others.
  • Interpersonal Skills - Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.
  • Personal Skills - Manage the use of time and other resources to complete projects.
  • Personal Skills - Take responsibility for one's own actions, decisions, and consequences.

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

  • Science and Technology

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:  Both a challenge exam and an interview are required.
  • Interview
    Notes:  Both a challenge exam and an interview are required.

 
 
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: In-Class
Professor: Sherri Steele
Resource(s): N/A
Applicable student group(s): Any student taking Cross-College General Education courses.
Course Details:

MODULE ONE: Nutrition Basics

UNIT #1:  Carbohydrates
Importance, types, structure, digestion & metabolism of carbs, including diabetes

Carbohydrate Assignment (5%)

UNIT #2:  Proteins
Importance & structure of proteins & protein complementation in diet

UNIT #3:  Fats & Lipids
Importance, types, & health implications of fats, including Cardiovascular Diseases

UNIT #4:  Vitamins & Minerals
Importance, toxicities & deficiencies of vitamins & minerals

Module ONE Test (15%)

MODULE TWO: Nutrition & Health- Personal Wellness

UNIT #1:  Personal Diet
Understanding Canadas's Food Guide & assessing 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 THREE: 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 FOUR: 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 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 & 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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