Nutrition (NUTR) 330
Introductory Nutrition (Revision 11)
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Delivery Mode: Individualized study online
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 will not be eligible for a refund of the learning resources.
Nutrition 330: Introductory Nutrition 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 web-based software, to evaluate their own diets.
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: 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
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%).
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.
Whitney, E., Rolfes, S., Hammond, G., & Piché, L. (2016). Understanding Nutrition (2nd Canadian ed.). Nelson Education.
A print version of the eText may be available for purchase from the publisher through a direct-to-student link provided on the course website; you can also acquire the textbook on your own if you wish.
McGuire, M. ‘S.,’ Beerman, K. A., Dunford, M., & Doyle, J. A. (2014). Diet and Wellness Plus (1st ed.). Cengage Learning.
All other learning resources will be available online.
Challenge for Credit Overview
The Challenge for Credit process allows you to demonstrate that you 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 about 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 11, October 15, 2020.
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