Topics in Human Nutrition

Faculty
Science & Technology
Department
Sport Science
Course Code
SPSC 1192
Credits
3.00
Semester Length
15 weeks
Max Class Size
35
Method Of Instruction
Lecture
Seminar
Tutorial
Online
Hybrid
Typically Offered
To be determined
Campus
Online

Overview

Course Description
This course will provide students with knowledge of the basic principles of human nutrition with respect to essential food intake. Understanding of nutrients and their values in foods and their effect on human physiology will be covered. Assessment of personal nutritional needs and those of various populations will be investigated.
Course Content

1. Nutrition Principles

  A. Digestion related to anatomy, absorption and transport

  B. Functions of the 40 specific nutrients from 6 nutrient classes required by the body including Macro-nutrients (Carbohydrate, Lipid, Protein) and Micro-nutrients (Vitamins, Minerals) and Water

  C. "Eating Well with Canada's Food Guide" guidelines

     i. Read food labels

     ii. Serving sizes

2. Nutritional value of many of the different foods available and the effects of various processing and preparation techniques.

3. Nutrition needs, Issues and Research Trends

  A. Dietary Fads and implications

     i. Low Carbohydrate

     ii. High Protein

     iii. High Fat

     iv. Low Energy

  B. Diet and Physical Health

     i. Energy Balance and Metabolism

     ii. Weight Control

     iii. Dietary Fibre in disease prevention

     iv. Empty calories and sugar consumption

  C. Vitamins and mega-dosing

  D. Mineral malnutrition

  E. Nutritional needs of specific populations, for example:

     i. Infant and child

     ii. Adolescent

     iii. Pregnant

     iv. Athlete

        a. Fueling pre-, post- and during training/competition

        b. Hydration guidelines

     v. Vegetarian

     vi. Alcoholic

     vii. Aging

     viii. Metabolic Syndrome

        a. Obese

        b. Diabetic 

        c. Heart Disease

4. Personal eating habits and modification to suit own requirements.

Methods Of Instruction
  • Lectures
  • Discussion / Seminars
  • Practical Applications
  • Technology Assisted Learning
  • Presentations
Means of Assessment

Evaluation will be carried out in accordance with Douglas College policy.  The instructor will present a written course outline with specific evaluation citeria at the beginning of the semester.  Evaluation will be based on the following:

Examinations 30-40%
Applied Case Studies 10-15%
Assignments 30-40%
Quizzes 10-15%
Attendance and Participation 0-10%
Learning Outcomes

At the conclusion of this course, students will:

  1. Possess a basic knowledge of nutritional principles with regard to the major nutrient classes and their effects on human physiology.
  2. Be familiar with the nutritional value of many of the different foods available and the effects of various processing and preparation techniques.
  3. Be able to utilize this knowledge to analyze current and often controversial nutrition needs, issues and research trends.
  4. Be familiar with own eating habits and critically assess own nutrient requirements.
  5. Be able to explain how nutrition supports physical activity and performance.
Textbook Materials

Textbooks and Materials to be Purchased by Students. Students should consult the Douglas College bookstore for the latest required course materials.

A current edition of an appropriate textbook will be used such as: Thompson J., Manore M., Sheeshka J. (2014) Nutrition: A Functional Approach (3rd Canadian Edition). Pearson Education Inc., Toronto Ont.

Requisites

Prerequisites

None

Corequisites

None

Equivalencies

None

Requisite for

None

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

Course Transfers

Institution Transfer Details Effective Dates
Camosun College (CAMO) CAMO CHEM 214 (3) 2013/01/01 to -
Capilano University (CAPU) CAPU HKIN 112 (3) 2004/09/01 to -
Coast Mountain College (CMTN) CMTN BIOL 1XX (3) 2017/09/01 to -
College of the Rockies (COTR) COTR KNES 205 (3) 2019/09/01 to -
Langara College (LANG) LANG NUTR 1XXX (3) 2012/01/01 to -
Okanagan College (OC) OC HKIN 111 (3) 2008/05/01 to -
Simon Fraser University (SFU) SFU BPK 110 (3) 2013/09/01 to -
Simon Fraser University (SFU) SFU KIN 110 (3) 2004/09/01 to 2009/08/31
Simon Fraser University (SFU) SFU KIN 110 (3) 2009/09/01 to 2013/08/31
Thompson Rivers University (TRU) TRU KINE 110 (3) 2004/09/01 to 2010/12/31
Thompson Rivers University (TRU) TRU PHED 1XXX (3) 2010/09/01 to -
Thompson Rivers University (TRU) TRU PHED 1XX (3) 2004/09/01 to 2010/08/31
Thompson Rivers University (TRU) TRU KINE 1109 (3) 2013/09/01 to 2016/08/31
Trinity Western University (TWU) TWU HKIN 1XX (3) 2004/09/01 to -
University of British Columbia - Okanagan (UBCO) UBCO HMKN 1st (3) 2004/09/01 to -
University of British Columbia - Vancouver (UBCV) UBCV FNH 250 (3) 2004/09/01 to -
University of Northern BC (UNBC) No credit 2004/09/01 to -
University of the Fraser Valley (UFV) UFV KIN 260 (3) 2004/09/01 to -
University of Victoria (UVIC) UVIC EPHE 1XX (1.5) 2008/05/01 to -
University of Victoria (UVIC) UVIC PE 1XX (1.5) 2004/09/01 to 2008/04/30

Course Offerings

Summer 2021

CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
22493
Mon Wed
10-May-2021
- 11-Jul-2021
10-May-2021
11-Jul-2021
Schachner
Anna
Waitlist
Online
SPSC 1192-001 will run in an accelerated format from May 10 to July 2.

Students should plan to be available on-line at scheduled course times. This course will include synchronous on-line activities.
Max
Enrolled
Remaining
Waitlist
35
38
-3
20
Days
Building
Room
Time
Mon Wed
12:30 - 15:20
CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
23679
10-May-2021
- 11-Jul-2021
10-May-2021
11-Jul-2021
Hamm
Karine
Waitlist
Online
SPSC 1192 090 Students successfully registered please check the Blackboard course website. The instructor will email students on the first day of classes. This course is offered in a condensed format from May 10 to July 2.

All course activities will be asynchronous. Students will not be required to be online at specific scheduled times.
Max
Enrolled
Remaining
Waitlist
35
36
-1
33