Nutrition 330: Introductory Nutrition

Course Orientation

Introduction

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

This Course Orientation contains information you will need to help you successfully complete NUTR 330. Please read it carefully before you begin this course, and refer to it as you progress through the Study Guide units.

Learning Outcomes

Upon successful completion of 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

NUTR 330 is comprised of the following units of study:

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

Course Materials

eText

Whitney, E., Rolfes, S., Hammond, G., & Piché, L. (2016). Understanding Nutrition (2nd Canadian ed.) [eText]. Nelson Education.

This course uses a digital textbook (eText). Download your eText to the Bookshelf app now to ensure continuous access and avoid interruptions due to server outage, IT maintenance, or course contract end date.

1. On the course home page, click on the Understanding Nutrition, 2nd Canadian ed. (Nelson Education) link to access the eText for the first time.

2. You will be prompted to accept the license agreement. Follow the on-screen instructions.

   Note: If you are prompted to create a VitalSource user name and password, use the same email address that you used on your AU registration.

3. Download the eText to your device with the VitalSource Bookshelf app.
   1. Visit the VitalSource Bookshelf download page and select the operating system you are using.
   2. Download and install the Bookshelf software.
   3. Log into your Bookshelf app using your VitalSource username and password.

   All eTexts you have access to are listed in the Bookshelf app.

4. Click the eText to download it to your device.

Further information is available on AU’s eText Initiative site and the VitalSource Contact Support page.

Other Resources

Health Canada. (2020). Canada’s Food Guide. https://food-guide.canada.ca/en/

McGuire, M. ‘S.,’ Beerman, K. A., Dunford, M., & Doyle, J. A. (2014). Diet and Wellness Plus (1st ed.) [Online software]. Cengage Learning.

How to Use This Study Guide

This is an individualized study course, but your Academic Expert is available to assist you should you have questions.

NUTR 330 is comprised of twelve units and closely follows the flow of information in the eText. Since human nutrition is a study of nutrients and the processes by which the body handles them, all nutrients are discussed—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, health promotion and disease prevention is discussed, 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.

The Study Guide is your road map through the course. It lists the objectives for each unit and identifies the sections in the eText that cover the objectives. Each unit contains several sections, designated by number. Commentary supplements or clarifies assigned readings. Tables and diagrams are referred to by the unit number and sequence order as appropriate. You should be able to define and use the key terms in context after completing the unit.

Follow these steps as you work through each unit:

1. Read the objectives and ensure you understand them.
2. Complete the reading assignments and accompanying commentary.
3. Answer the study questions and check your answers. If you have any difficulty, review the material before continuing. (For multiple‑choice questions, select the most accurate answer; i.e., other answers may be partially correct. To achieve the greatest benefit, make a concerted effort to answer the questions before you refer to the answers provided.)

You may find it useful to create a file with key terms and their definitions to help you study for exams.

Note: This course is based on Units 1–12 of the Study Guide (not Chapters 1–12 of the eText). You are required to read only the pages of the eText as directed in the Study Guide. Unless otherwise indicated, all page numbers refer to the eText for this course: Understanding Nutrition (2016, 2nd Canadian ed.).

Evaluation

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

To receive credit for NUTR 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%.

The following table summarizes the evaluation activities:

Assignment

The link for the NUTR 330 assignment is located on the course home page. Look through the assignment before beginning your study. Use the corresponding assignment drop box to submit your assignment. The assignment will be returned to you in the assignment drop box with a grade indicating the number of points you scored and will include the Academic Expert’s comments. The passing grade for the assignment is 60%. If you do not achieve a pass on your first attempt, you may resubmit your assignment with permission from your Academic Expert.

Start the assignment after you complete Unit 3, and submit it immediately after you complete Unit 9. The assignment requires you to evaluate the nutritional adequacy of your diet in detail. It will help you with the midterm examination.

Examinations

You are required to write two online-invigilated exams (midterm and final). Please request your exams well in advance of the dates you intend to complete them.

The midterm exam covers the material in Units 1–7 and must be written after you complete Unit 7 of the Study Guide. The final exam covers all the material in Units 1–12 and must be written once you complete the course. Both examinations may contain any combination of multiple-choice, short-answer, true/false and explain, matching definition, and diet-analysis questions.

The midterm and final are closed-book examinations. You may not consult any books, notes, or other written, printed, or electronic information during the examination. However, you may use a pocket calculator. You will have two hours to complete the midterm examination and three hours for the final examination.

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.

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

There is a fee for supplemental examination services.

To learn more about exams, including how to request your exam, invigilation, policies, and other related information, please review Examination Services and consult Athabasca University’s Undergraduate Calendar.

Suggested Study Schedule

Students are generally expected to complete a three‑credit course within a six‑month contract period. Planning sets you up for success. Follow this suggested study schedule to help you pace your studies.

Please note that the schedule presented is a suggestion only. It is designed to help you complete the course in 23 weeks, which is approximately the time you will have in a six-month course contract period.

Be sure to contact your Academic Expert if you have difficulty with the material or if you are unable to adhere to the schedule as suggested. You may, of course, proceed more quickly than is suggested by this schedule.

Remember this guideline in your studies: If you fail to plan, you plan to fail.