Nutrition (NUTR) 330

Introductory Nutrition (Revision 10)

NUTR 330 Course website

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Delivery Mode: Individualized study online Computer access required.

Credits: 3

Area of Study: 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.)

Faculty: Faculty of Science and Technology

Health & Nutrition Studies home page

NUTR 330 has a Challenge for Credit option. Students who are challenging NUTR 330 will not be eligible for a refund of the learning resources.

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Overview

This is a survey course that provides the scientific fundamentals of the current understanding of nutrition. The course discusses the characteristics of the major nutrients—carbohydrates, fats, proteins, vitamins, and minerals—and describes their dietary roles. Also addressed are the topics of energy balance and the evaluation of nutritional status. Students will use various resources, including a computer program, to evaluate their own diets. The software for the computer analysis is accessed via the internet. As a senior-level science course, NUTR 330 may not be suitable for the general interest student. It is intended primarily for students who plan to also take NUTR 405. General interest students are advised to take NUTR 331.

Outline

  • Unit 1: An Overview of Nutrition
  • Unit 2: Dietary Reference 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: The B Vitamins
  • Unit 9: The Antioxidant Vitamins
  • Unit 10: Water and the Major Electrolytes
  • Unit 11: Nutrients for Bone Health
  • Unit 12: Trace Minerals and Nutrients for Blood Health

Evaluation

To receive credit for NUTR 330, you must submit the assignment and obtain a mark of at least 60%, obtain a grade of at least 55% on the final examination, and obtain a course composite grade of at least “C–” (60%).

Activity Weighting
Assignment 25%
Midterm Exam 30%
Final Exam 45%
Total 100%

The mid-term and final examinations for this course must be taken online with an AU approved exam invigilator at an approved invigilation centre. It is your responsibility to ensure your chosen invigilation centre can accommodate online exams. For a list of invigilators who can accommodate online exams, visit the Exam Invigilation Network.

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

Course Materials

Textbook and Resources

Health Canada. (2011. Eating Well with Canada's Food Guide. Ottawa: Author.

McGuire, M. "S", Beerman, K.A., Dunford, J., & Doyle, A. (2014). Diet and Wellness Plus, 1st Edition [online software]. Cengage Learning.

Whitney, E., Rolfes, S., Hammond, G., & Piché, L. (2013). Understanding Nutrition (2nd Canadian Ed.). Toronto, ON: Nelson. [online]

Other Materials

The course materials also include a study guide, a student manual, and an assignment booklet.

Challenge for Credit

The Challenge for Credit process allows students to demonstrate that they have acquired a command of the general subject matter, knowledge, and intellectual and/or other skills that would normally be found in a university-level course.

Full information for the Challenge for Credit can be found in the Undergraduate Calendar.

Challenge Evaluation

To receive credit for the NUTR 330 challenge registration, you must achieve a minimum grade of “C–” (60 percent) on the challenge examination.

Undergraduate Challenge for Credit Course Registration Form

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.

Opened in Revision 10, July 18, 2018.

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