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Nutrition (NUTR) 330
Introductory Nutrition (Revision 6)

Revision 6 closed June 3, 2008, replaced by current version.

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Delivery mode: Individualized study. Computer access required.

Credits: 3 - Science

Prerequisite: Professor permission is required before registering. Senior high school chemistry and biology courses are recommended.

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

NUTR 330 has a Challenge for Credit option. Students who are challenging NUTR 330 and NUTR 331 will not be eligible for a refund of the learning resources. The learning resources package contains computer disks that you must use in order to complete the challenge.

Course website

Overview

Nutrition 330: Introductory Nutrition is a three-credit senior level course that surveys the basic principles of human nutrition. Students generally follow this course with
NUTR 405.

Objectives

After completing this course, students should be able to

  • define the science of nutrition, and discuss the importance of nutritional adequacy and balance for optimal growth and health.
  • identify the dietary sources of the major nutrients, and describe their digestion, absorption, and metabolism.
  • discuss the functions of the major nutrients, and the effects on health of deficiency and excess.
  • interpret the scientific knowledge of basic nutrition into language appropriate for the lay public.
  • 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 the Major Minerals

Unit 11: Trace Minerals

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Evaluation

To receive credit for NUTR 330, you much achieve a grade of at least 60 percent on the assignment, a grade of at least 55 percent on the final examination, and a course composite grade of at least “C-” (60 percent).

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

To learn more about assignments and examinations, please refer to Athabasca University's online Calendar.

Course Materials

Textbooks

Whitney, E., & Rolfes, S. (2005). Understanding Nutrition (10th ed). Belmont, CA: Thomson Wadsworth.

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

Other Materials

The course materials also include a study guide, student manual and forms. 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.

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