Nutrition 330 Introductory Nutrition

Course Orientation

Introduction

Welcome to Nutrition 330: Introductory Nutrition, a three‑credit, senior‑level course that surveys the basic principles of human nutrition.

This Course Orientation contains essential information about the structure of the course, the course materials, the evaluation process, and the procedures you should follow to complete the course successfully. Please read it carefully.

Course Materials

The course materials for Nutrition 330: Introductory Nutrition are mostly found on this website. However, the course does include one textbook, a leaflet, and an access code card, which are listed below. The course package you received by postal mail should have included these items.

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. (2016). Understanding Nutrition (2nd Canadian ed.). Toronto, ON: Nelson. [online]

Athabasca University Materials

Nutrition 330: Introductory Nutrition: Course Orientation. (2018). Athabasca, AB: Athabasca University.

Nutrition 330: Introductory Nutrition: Study Guide. (2018). Athabasca, AB: Athabasca University.

The Study Guide lists the objectives for each unit and identifies the specific pages in the textbook that cover the objectives. It also supplements or clarifies assigned readings. For each unit, we suggest that you read (a) the objectives; (b) the assigned pages in the textbook; and (c) the commentary.

The Study Guide is your road map through the course. When you think you have accomplished the learning objectives for a given section, do the study questions and check your answers against the key at the end of the Study Guide. If necessary, review the material before continuing.

What to Do If Something Is Missing

If any of the above items are missing from your course package, please contact the Course Materials department at Athabasca University as soon as possible: cmat@athabascau.ca.

Course Objectives

After completing this course, you should be able to

1. define the science of nutrition and discuss the importance of nutritional adequacy and balance for optimal growth and health.
2. identify the dietary sources of the major nutrients and describe their digestion, absorption, and metabolism.
3. discuss the functions of the major nutrients and the effects of deficiency and excess of nutrients on health.
4. interpret the scientific knowledge of basic nutrition into language appropriate for the public.
5. apply the principles of good nutrition to the assessment of dietary intakes and the planning of healthy eating.

Course Outline

The course comprises twelve units, which closely follow the flow of information in the textbook. Since human nutrition is a study of nutrients and the processes by which the body handles them, we discuss all nutrients—including carbohydrates, lipids (fats), proteins, water‑soluble and fat‑soluble vitamins, major and trace minerals, and water—providing details about these nutrients, their roles, requirements, sources, and the effects of deficiencies or excesses. Where appropriate, we discuss health promotion and disease prevention, introducing such issues as lactose intolerance, nutrition and cardiovascular disease, nutrition and cancer, vegetarianism, fad diets, vitamin C and the common cold, osteoporosis, and the use of vitamin and mineral supplements.

Each unit contains several sections, designated by number. Tables and diagrams in the Study Guide are referred to by the unit number and sequence order as appropriate. Each unit lists the key terms that you should be able to define and use in context after completing the unit.

The course is structured for self‑study with interactive tutoring. It comprises the units listed below.

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

Procedure

As you work through each unit:

1. read the Objectives and ensure that you understand them;
2. read the Reading Assignments and accompanying commentary; and
3. answer the Study Questions and check your answers. If you have any difficulty, review the materials. In multiple‑choice questions, select the most accurate answer (i.e., other answers may be partially correct).

For greatest benefit, make a concerted effort to answer the questions before you refer to the answers provided.

You may wish to create a file of key terms and their definitions for use in studying for exams.

Student Evaluation

Your grade in Nutrition 330 will be based on one major assignment and two invigilated examinations.

Grades are distributed as shown in the table below.

Obtaining Credit for Nutrition 330

To receive credit for Nutrition 330, you must

• submit the assignment and obtain a mark of at least 60%.
• obtain at least 55% on the final examination.
• obtain an overall course mark of at least 60%.

Assignment

The passing grade for the assignment is 60%. If you do not achieve a pass on your first attempt, you may re‑submit your assignment, with permission from your tutor.

Start the assignment after you complete Unit 3, and submit it immediately after you complete Unit 9. The assignment requires that you evaluate in detail the nutritional adequacy of your diet. It will help you with the midterm examination. Full instructions are outlined in the Assignment link on the main course page.

Examinations

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 that your chosen invigilation centre can accommodate online exams. For a list of invigilators that can accommodate online exams, visit the Exam Invigilation Network.

Midterm

The midterm exam is a closed‑book, invigilated exam. You will have two hours to write it. You may not consult any books, notes, or other written or printed materials during the examination; however, you may use a pocket calculator.

The midterm examination may contain any combination of multiple‑choice, short‑answer, true/false and explain, matching definition, and diet‑analysis questions.

There is no minimum required passing grade for the midterm examination. However, if the grade you achieve is less than 55%, you may write a supplemental examination. You will then be credited with the higher of the two grades.

You will write the midterm examination, which covers all the material in Units 1–7, after you complete Unit 7. However, you will need to apply for the exam well in advance. Please see Procedures for Applying for and Writing Examinations in the online Student Manual for further information.

Final

The final exam is a closed‑book, invigilated exam. You will have three hours to write it. You may not consult any books, notes, or other written or printed materials during the examination; however, you may use a pocket calculator.

The final examination may contain any combination of multiple‑choice, short‑answer, true/false and explain, matching definition, and diet‑analysis questions.

The passing grade for the final examination is 55%. If you do not attain a passing grade at the first attempt, you must write a supplemental examination. There is a fee for supplemental examination services.

You will write the final examination, which covers all the material in Units 1–12, after you complete Unit 12. However, you will need to apply for the exam well in advance. Please see Procedures for Applying for and Writing Examinations in the online Student Manual for further information.

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

Study Schedule

Students are normally expected to complete a three‑credit course within a six‑month contract period. You can use the study schedule that follows as a guide to pace your studies. Remember this rule in your studies: “If you fail to plan, you plan to fail.”