Nutrition (NUTR) 330
Introductory Nutrition (Revision 8)
Revision 8 is closed for registrations, replaced by current version
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Delivery Mode: Individualized study online. Computer access required.
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
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.
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.
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: The B-vitamins
Unit 9: The Antioxidant Vitamins
Unit 10: Water and the Electrolytes
Unit 11: Nutrients for Bone Health
Unit 12: Trace Minerals and Nutrients for Blood Health
To receive credit for NUTR 330, you much submit the assignment and obtain a mark of at least 60 percent, obtain a grade of at least 55 percent on the final examination, and obtain a course composite grade of at least “C-” (60 percent).
|Assignment||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 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.
Textbook and Resources
Health Canada. (2007). Eating Well with Canada's Food Guide. Ottawa: Health Canada.
Whitney, E., Rolfes, S., Hammond, G., & Piché, L. (2013). Understanding Nutrition (1st Canadian Ed.). Toronto: Nelson. [print]
Diet Analysis+ (10.1). (2008). Salem, OR: Wadsworth Cengage Learning. [online]
The course materials also include a study guide, student manual, and a assignment booklet.
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 8, June 18, 2013.
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