introduce to nutrition

Topics: 1969, 1970, 1965 Pages: 7 (2961 words) Published: October 16, 2014
BRESCIA UNIVERSITY COLLEGE
DIVISION OF FOOD & NUTRITIONAL SCIENCES
FN 1030E – Fundamentals of Human Nutrition – 2014- 2015
Kim Sandiland, MScFN, RD
Room 107, Ursuline Hall
Email: ksandila@uwo.ca

Lisa Cianfrini, MScFN, RD
Room 107, Ursuline Hall
Email: lcianfri@uwo.ca

Dr. Julie Conquer, PhD
Room 107, Ursuline Hall
Email: jconque@uwo.ca

Office hours to be held after (Wed, Fri from 11:30am-12:30pm) or before (Mon from 1:15-2:15) each lecture. Professors will be rotating office days depending on teaching schedule. If you would like to speak to a specific professor, please email her.

COURSE OUTLINE
COURSE
DESCRIPTION:

An integrative study of the chemical nature, metabolic interactions and physiological roles of nutrients. Includes dietary requirements, sources of nutrients, current issues and concepts, local/global food/nutrition problems and factors affecting them: consumer behaviour, agricultural/industrial development, environment/population issues, national policies, and international agreements.

OBJECTIVES: Upon completion of the course, students will be able to: - discuss in detail the sources, chemical nature, metabolic interactions and physiological roles of known nutrients in human health

- plan a nutritious diet using consumer education tools, Dietary Reference Intakes, and national dietary guidelines / food guides.
- discuss current local, national, and global food and nutrition issues - critically evaluate current literature on a selected topic in food / nutrition - evaluate barriers and facilitators to a healthy lifestyle

- appraise the environments within which food choices are made - demonstrate leadership skills through effective and efficient group work PREREQUISITE(S):

Registration limited to students in the Foods and Nutrition modules, the Nutrition and Families modules, or by permission of the Division.

FORMAT:

Lectures will be based on texts, handouts, and assigned readings. The inclusion of current issues in food and nutrition, some of which remain controversial, into course lectures will encourage in-class discussion. Assignments will provide students with the opportunity to apply learned concepts and to explore new areas of interest.

TEXT:

Thompson, J., Manore, M., & Sheeshka, J. (2014). Nutrition: A functional approach (3rd ed.). Toronto, ON: Pearson Canada Inc.

DAY & TIME:

Section 530
Section 531
Section 532
Section 533

EVALUATION:

Component
Nutrition Tracking Assignment*
Library assignment
Nutrition Topic Assignment *
Mid-term exam
Diet Record Assignment *
Final Exam

Monday
Wednesday
Friday
Wednesday

2:30 pm – 5:30 pm
8:30 am – 11:30 am
8:30 am – 11:30 am
8:30 am – 11:30 am

Weight
5%
5%
15%
30%
15%
30%

Due Date______
Fri., Oct. 10 by 5pm
One week after library class
Fri., Nov. 14, 2014
Dec. 6 – 17 (check schedule)
Fri., March 13, 2015
Apr.11 – 30 (check schedule)

* Detailed instructions for assignments will be provided separately.

1

TENTATIVE SCHEDULE OF TOPICS and READINGS

Lesson /
Dates

1/
Sept
5,8,10
2014
2/
Sept
12,15,1
7

3/
Sept
19,22,2
4

4/
Sept
26,29,
Oct 1

5/
Oct
3,6,8

6/
Oct 10,
15, 20

7/
Oct 17,
22, 27
8/
Oct 24,
29 Nov
3

Section 530
BR-Room 18
Mon 2:30-5:30
Introduction to Course &
Ch. 1: Nutrition
Sept. 8

Ch. 3: Digestion
Sept. 15

Section 531
BR-Room 18
Wed 8:30-11:30
Introduction to Course &
Ch. 1: Nutrition
Sept. 10

Section 532
BR-135
Fri 8:30-11:30

Section 533
BR-303
Wed 8:30-11:30
Introduction to Course &
Ch. 1: Nutrition
Sept. 10

Ch. 13: Food safety and
technology

Ch. 2: Planning a
Nutritious Diet

Sept. 12

Ch. 13: Food safety and
technology

Introduction to Course &
Ch. 1: Nutrition
Sept. 5

Sept. 17

Ch. 2: Planning a
Nutritious Diet

Ch. 3: Digestion

Sept. 17

Ch. 2: Planning a
Nutritious Diet
Ch. 13: Food safety and
technology

Sept. 24

Sept. 22

Sept. 19
Ch....
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