Nutrition (NUTR) 330
Introductory Nutrition (Revision 4)

This version of NUTR 330 closed July 23, 2003. To current version.

Delivery mode: Individualized study. Video component. Computer access required.
Credits: 3 - Science
Prerequisite: Professor permission is required before registering. Senior high school chemistry and biology courses are 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.)
Centre: Centre for Science
Challenge for Credit: NUTR 330 has a Challenge for Credit option

>> Overview | Objectives | Outline | Evaluation | Course Materials | Course Fees
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Overview

Nutrition 330: Introductory Nutrition is a three-credit senior level course that surveys the basic principles of human nutrition.

Objectives

After completing this course, students should be able to

  1. define the science of nutrition, and discuss the importance of nutritional adequacy and balance for optimal growth and health.
  2. identify the dietary sources of the major nutrients, and describe their digestion, absorption, and metabolism.
  3. discuss the functions of the major nutrients, and the effects on health of deficiency and excess.
  4. interpret the scientific knowledge of basic nutrition into language appropriate for the lay public.
  5. apply the principles of good nutrition to the assessment of dietary intakes and the planning of healthy eating.

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 "C-" (60 percent) and a grade of at least 55 percent on the final examination. The weighting of the composite grade is as follows:

Assignment Mid-term Exam Final Exam Total
20% 35% 45% 100%

Course Materials

Textbooks

Rolfes, Sharon R. 1990. Summary of 1990 Changes in Canadian Nutrition Recommendations. St. Paul: West Publishing Company.

Health and Welfare Canada. 1992. Using the Food Guide. Ottawa: Minister of Supply and Services Canada.

This publication contains "Canada's Food Guide to Healthy Eating" and "Canada's Guidelines for Healthy Eating."

Whitney, Eleanor N., and Sharon R. Rolfes. 1999. Understanding Nutrition, 8th ed. Belmont, CA: West/Wadsworth.

Other Material

The course materials include a study guide and a student manual. In the assignment students will analyse their diet. Students are provided with computer software to assist them with this. It can be used on any IBM compatible computer.

Athabasca University reserves the right to amend course outlines occasionally and without notice.
Courses offered by other delivery methods may vary from their individualized-study counterparts.

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This page was updated by G. Zahara