Nutrition for Health And

FOOD 2001: PRINCIPLES OF NUTRITION

Instructor:Dr.Apollo Tsopmo, Department of Chemistry

Office:207D Steacie Building

Telephone:520-2600 Ext 3122

Email:Use the WebCT communications

Office Hours:

Description:This course addresses the relationship between nutrition and health. The focus is on healthy eating and strategies for modifying food patterns within the context of lifestyle and health states

Objectives:To provide an introduction to the basis of nutritional science and its relationship to nutrition and health status.

To interpret food labels and provide an assessment on the nutritioninformation from radio, TV, internet and the newspaper

Understand the metabolic interrelationships between macro-and micro-nutrients

 Identify clinical signs of nutritional deficiencies and discuss or describe the benefit of certain foods and diets for optimum health

To provide you with information to help understand your own nutritional needs and concerns and how to modify food intake patterns when necessary

Relationship between nutrition and chronic diseases (diabetes, cancers, cardiovascular diseases)

Class Format: Pre-requisites for taking this course are CHEM 1000 and BIOL 1003. This course will be an introduction and an overview to nutrition, with an emphasis on “nutrition for health”.

The essential points for class notes will be on the PowerPoint text slides used in class. Other information will come from tables and figures in the textbook (referenced in the PowerPoint text slides) and other examples used by the instructor.

Evaluation on the mid-term test and final exam will focus on lecture material, including questions and discussions in class. Students are strongly encouraged to read the textbook to enhance their learning and understanding of the lecture material.

Evaluation:

Mid-term test30%

Assignment A15%

Assignment B15%

Final Exam40%

Course content will be tested through a mid-term test/final exam (70% of final grade) and assignments (30% of final grade). Final grades will be assigned as follows: A+ ≥ 90%, A ≥ 85%, A- ≥80% B+ ≥ 77% B ≥ 73%, B- ≥ 70% C+ ≥ 67% C ≥ 63%, C- ≥60, D+ ≥ 57%, D ≥ 53, D- ≥ 50%, and F <50%.

The mid-term test and final exam are multiple choice questions focusing on lecture material. There is no penalty for incorrect answers. Example multiple choice questions are found at the end of the chapters and in the study guide accompanying the textbook.

The referencing style in assignments should either beAMA (American Medical Association) or NLM (National Library of Medicine) styles (a handout with examples of these referencing styles will be provided in class with the assignment instructions).

If you are unable to complete an assignment or test due to medical reasons (medical certificate required) or compassionate reasons, please contact the instructor. In these circumstances, the instructor will make arrangements for an extension for the assignment or another date for writing the test.

If you do not attend the final exam, contact your Student Advisor for procedures for deferred exams.

Required Text:

Nutrition Concepts and Controversies ,1st Canadian Edition

Frances Sizer , Ellie Whitney, Leonard Piche

ISBN-10: 0176104461 ISBN-13: 9780176104467

Additional Resources (Optional):

Nutrition: concepts and controversies CDN 1st Ed study guide

ISBN-10: 0176104909 | ISBN-13: 9780176104900

Published by Nelson Education Ltd