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Nutrition (NUTR) 330
Introductory Nutrition

This version of NUTR 330 is closed. To current version.

Overview

NUTR 330 examines human nutrition—nutrients and the processes by which the body handles them. The nutrients include carbohydrates, lipids (fats), protein, vitamins, and minerals. The course examines each class of nutrients and their digestion and metabolism, their role in the body, their food sources, and the effects of nutrient deficiency or nutrient excess, and then discusses energy balance and its associated disorders, especially obesity.

As well, NUTR 330 addresses the importance of nutritional adequacy in optimal health, and looks at various food guides used in Canada so that the student understands how nutrition knowledge is translated into recommendations for the public. The course also examines nutrition and disease prevention, including issues such as lactose intolerance, cardiovascular disease, cancer, vegetarianism, fad diets, osteoporosis, and the use of vitamin and mineral supplements.

Students learn how to evaluate nutritional status and make appropriate nutritional recommendations, including an evaluation of their own diet with the help of a computer program.

Compared with NUTR 331, this course is heavier on the details of the nutrients (such as their mechanism of action) but focuses less on the health and disease aspects of nutrition. It is recommended mainly for students who intend to also take NUTR 405.

Method of Delivery: Home study. Computer access required.
Credit Weight/Area of Study: 3 credits - Science
Prerequisite: Permission of the course professor. A senior-level high school chemistry course is recommended but not required.
Precluded course: NUTR 331. (NUTR 330 may not be taken for credit if credit has already been obtained for NUTR 331.)

Outline

  • Unit 1 An Overview of Nutrition
  • Unit 2 Recommended Nutrient Intakes and Diet-planning Guides
  • Unit 3 Digestion, Absorption, and Transport
  • Unit 4 Carbohydrates: Sugar, Starch, and Fibre
  • Unit 5 Lipids: Fats, Oils, Phospholipids, and Sterols
  • Unit 6 Protein: Amino Acids
  • Unit 7 Metabolism of Nutrients and Energy Balance
  • Unit 8 Water-soluble Vitamins: B Vitamins and Vitamin C
  • Unit 9 Fat-soluble Vitamins: A, D, E, and K
  • Unit 10 Water and Major Minerals
  • Unit 11 Trace Minerals

Evaluation

To receive credit for NUTR 330, students must achieve a course composite grade of at least 60 per cent and a grade of at least 55 per cent on the final examination. The weighting of the composite grade is as follows:

AssignmentMid-term ExamFinal ExamTotal
20%35%45%100%

Course Materials

Textbook

Whitney, Eleanor N., and Sharon R. Rolfes. 1996. Understanding Nutrition, 7th ed. St. Paul: West Publishing Company.

Other material

The course materials include a study guide, a student manual, a computer disk, and a reading file.

Athabasca University reserves the right to amend course outlines occasionally and without notice. Courses offered by other delivery methods may vary from their home-study counterparts.
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This page was updated by E. Comrie