Overview
There is now a large body of evidence demonstrating that diet has a major impact on health. In this course, we examine this subject. We start by looking at nutrition research. Without some understanding of how nutrition advances are made, you cannot properly appreciate the significance of conflicting claims. For that reason, we look at research methods in nutrition. From there we survey the dietary causes of chronic diseases related to lifestyle, including hypertension, coronary heart disease, diabetes, obesity, and cancer. Later units deal with other special topics.
This course examines many controversial areas. The student must understand that nutrition science is in constant flux—a “consensus” statement often simply reflects what the majority of experts believe; plenty of other experts may disagree. In this course we look at various controversies. The course also discusses nutrition issues throughout the lifecycle.
This course builds on NUTR 330. Accordingly, we assume that the student has a reasonable understanding of general nutrition.
Evaluation
To receive credit for NUTR 405, you must obtain at least 55% on the final examination, 60% on assignments 1 and 2, and obtain an overall course mark of at least 60%. The weighting of the composite grade is as follows:
| Activity | Weight |
| Assignment 1 | 15% |
| Assignment 2 | 12% |
| Midterm Exam | 33% |
| Final Exam | 40% |
| Total | 100% |
The midterm and final examinations for this course must be requested in advance and written under the supervision of an AU-approved exam invigilator. Invigilators include either ProctorU or an approved in-person invigilation centre that can accommodate online exams. Students are responsible for payment of any invigilation fees. Information on exam request deadlines, invigilators, and other exam-related questions, can be found at the Exams and grades section of the Calendar.
To learn more about assignments and examinations, please refer to Athabasca University’s online Calendar.
Materials
Digital course materials
Links to the following course materials will be made available in the course:
Whitney, E., S. Rolfes, G. Hammond, and L. Piché. Understanding Nutrition, 2nd Canadian ed. Toronto, ON: Nelson, 2016.
McGuire, Beerman, Dunford & Doyle. Diet & Wellness Plus, 1st Edition. (2014). Salem, OR: Wadsworth Cengage Learning.
Challenge for credit
Overview
The challenge for credit process allows you to demonstrate that you have acquired a command of the general subject matter, knowledge, intellectual and/or other skills that would normally be found in a university-level course.
Full information about challenge for credit can be found in the Undergraduate Calendar.
Evaluation
To receive credit for the NUTR 405 challenge registration, you must achieve a minimum grade of C- (60 percent) on the challenge examination.
Challenge for credit course registration form