Nutrition for Health (Revision 9)
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Area of Study: Science
Prerequisite: Senior high school chemistry and biology courses are recommended but not required.
Precluded Course: NUTR 330 or NUTR 405 (NUTR 331 may not be taken for credit if credit has already been obtained for NUTR 330 or NUTR 405). Students who take NUTR 331 may NOT continue to NUTR 405.
Faculty: Faculty of Science and Technology
NUTR 331 has a Challenge for Credit option. Students who are challenging NUTR 331 and NUTR 330 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.
Nutrition 331: Nutrition for Health surveys the basic principles of human nutrition and the relationships between nutrition and chronic diseases. There is now a large body of evidence demonstrating that diet has a major impact on health. In this course, we examine all aspects of this subject.
For a student who plans to take only one nutrition course at Athabasca University, NUTR 331 is the best choice. It is also the best nutrition course for students with limited science background. Students wanting to study nutrition in more detail should take NUTR 330 followed by NUTR 405.
- Unit 1: Overview of Nutrition; Assessment of Nutritional Status
- Unit 2: General Principles of Research in Nutrition
- Unit 3: Dietary Reference Intakes and Diet-planning Guides
- Unit 4: Body Systems and Digestion
- Unit 5: The Carbohydrates: Sugar, Starch, and Fibre
- Unit 6: The Lipids: Fats, Oils, Phospholipids, and Sterols
- Unit 7: Protein and Amino Acids
- Unit 8: Metabolism of Nutrients and Energy Balance
- Unit 9: The Vitamins
- Unit 10: Water and the Minerals
- Unit 11: Introduction to Chronic Diseases of Lifestyle, Obesity, and Diabetes
- Unit 12: Cardiovascular Diseases
- Unit 13: Diet and Cancer
- Unit 14: Vegetarian Diets, Alcohol, and Caffeine
- Unit 15: What Is the Healthiest Diet?
To receive credit for NUTR 331, you must submit all three assignments and obtain a mark of at least “60” percent on assignment 1, obtain at least “55” percent on the final examination, and obtain a course composite grade of at least “C-” (60 percent). The chart below summarizes the course activities and the credit weight associated with each.
|Assignment 1||Assignment 2||Assignment 3||Midterm Exam||Final Exam||Total|
The midterm 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 that can accommodate online exams, visit the Exam Invigilation Network.
To learn more about assignments and examinations, please refer to Athabasca University's online Calendar.
Sizer, F. S., Whitney, E., & Piché, L. (2012). Nutrition: Concepts and Controversies (2nd Canadian Ed.). Toronto: Nelson. [print]
Diet Analysis+ (10.1). (2008). Salem, OR: Wadsworth Cengage Learning. [online]
A print version of the eText can be purchased from the publisher through a direct-to-student link provided in the course website; you can also acquire the textbook on your own if you wish.
All other learning resources will be available online.
The Challenge for Credit process allows students to demonstrate that they 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 for the Challenge for Credit can be found in the Undergraduate Calendar.
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 9, January 13, 2014.
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Updated May 26 2016 by Student & Academic Services