Nutrition for Well Being
  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 2019
Prerequisites: N/A
Corequisites: N/A
Equivalents: N/A
Pre/Co/Equiv Notes: N/A

Program(s): Fitness Leadership, General Education
Program Coordinator(s): Angela Kochan, Sarah Sinclair
Course Leader or Contact: Marcus Freeman
Version: 20190107_00
Status: Approved (APPR)

Section I Notes: N/A

Section II: Course Details

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

Fitness Leadership Program Coordinator(s): Angela Kochan
Please see context for General Education. This is a mandated GENED within Fundamentals of Fitness Leadership.

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 students' 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 students' 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 interpret and critically analyze concepts of nutrition as they pertain to personal wellness.
Learning Outcomes:

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

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

Evaluation Plan
Students demonstrate their learning in the following ways:

 Evaluation Plan: IN-CLASS
 Quizzes 1-5 @ 3.5%, Quiz #6 @ 2.5%20.0%
 Assignment 110.0%
 Assignment 210.0%
 Assignment 320.0%
 Group Presentation20.0%
 Final Exam20.0%

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 Colleges and Universities requirements:


Essential Employability Skills
Essential Employability Skills emphasized in the course:

  • Communication Skills - Respond to written, spoken, or visual messages in a manner that ensures effective communication.
  • Communication Skills - Communicate clearly, concisely and correctly in the written, spoken, visual form that fulfills the purpose and meets the needs of the audience.
  • 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 - Locate, select, organize and document information using appropriate technology and information systems.
  • 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 Colleges and Universities.

  • Personal 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
  • Portfolio
  • Interview

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: Multiple Professors
RequiredTextbookNUTR, McGuire M.S & Beerman K.A., Nelson, 2nd Edition, 2017
RequiredOtherCourseMate and Diet and Wellness Plus (comes packaged with the text)

Applicable student group(s): General Education Students, Continuing Education Studies & Fundamentals of Fitness Leadership
Course Details:

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


Module 1 - Understanding Nutrition and its Importance throughout Life

Readings:  From text - Chapters 1, 2

Topics and Evaluations in Module
-Understanding key nutrients
-Scientific research
-Nutrition claims
-Connections to health
-Assessment of nutrition & diet
-Dietary reference intakes

Assignment #1 (10%)

Module 2 - Carbohydrates

Readings: From text - Chapter 4

Topics and Evaluations in Module
-Types of carbohydrates (simple & complex)
-Digestion & metabolism of carbohydrates
-Understanding diabetes
-Choosing the right carbohydrates

Quiz #1 (3.5%)

Module 3 - Lipids

Readings: From text - Chapter 6

Topics and Evaluations in Module
-Types of lipids - structure & function
-Fatty acids
-Digestion, metabolism and function of lipids
-Lipids and health - choosing the right lipids

Quiz #2 (3.5%)
Assignment #2 (10%)

Module 4 - Protein

Readings: From text - Chapter 5

Topics and Evaluations in Module
-Protein structure & function of amino acids
-Relationship of structure & function - Levels of organization
-Digestion & metabolism of proteins
-Nutritional requirements for proteins
-Vegetarian diets & consequences of protein imbalance
Quiz #3 (3.5%)

Module 5 - Vitamins

Readings: From text - Chapter 7

Topics and Evaluations in Module
-Water-soluble versus fat-soluble vitamins
-B vitamins
-Vitamin C
-Vitamins A, D, E and K
-Dietary supplements of vitamins

Quiz #4 (3.5%)

Module 6 - Water

Readings: From text - Chapter 8, pages 182-189

Topics and Evaluations in Module
-Importance of water to a healthy body
-Consequences of dehydration
-Recommended water intake for health

Group Presentations (20%)

Module 7 - Minerals and Trace Minerals

Readings: From text - Chapter 8, pages 189-218

Topics and Evaluations in Module
-Role of minerals in nutrition, health and wellness
-Understanding the importance & role of major minerals
-Understanding the importance & role of trace minerals

Quiz #5 (3.5%)

Module 8 - Energy Balance, Regulating Weight & Disordered Eating

Readings: From text - Chapters 9 & 12

Topics and Evaluations in Module
-Energy balance in the body
-Energy intake & expenditure
-Body composition - Assessments & categories
-Genetics versus environment (Nature versus nurture)
-Regulation of energy balance & weight
-Understanding eating disorders
-Health impacts of eating disorders

Assignment #3 (20%)
Quiz #6 (2.5%)

Final Exam (20%)

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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