FSW104 - Introduction to Nutrition

Outline info
Semester
School
Last revision date 2017-05-29 00:27:47.186
Last review date 2017-07-17 00:15:09.26


Subject Title
Introduction to Nutrition

Subject Description
This subject introduces the student to basic principles of nutrition and the role of nutrition in the health care environment. Current nutrition recommendations for fat, fibre, vitamins and minerals and weight control will be discussed. Special considerations for nutrition throughout the lifecycle will also be explored.

Credit Status
One credit in the Food Service Worker training program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Apply basic principles of human nutrition to the assembly of patient/resident meals in the health care food service environment.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
None.

Topic Outline
1.      The scientific process; evaluating nutrition materials
2.      Principles of healthy eating
3.      The energy containing nutrients; carbohydrate and fat
4.      Protein and water
5.      Vitamins and minerals
6.      Gastrointestinal system
7.      Energy balance
8.      Maternal and infant nutrition
9.      Adult and older adult nutrition

Mode of Instruction
Online

The on-line delivery mode is offered through Ontario Learn and the subject is hosted by Loyalist college, not Seneca.  Students have direct communication with instructors on-line and discussions with other students using private conferences (E-mail) on "open" chats. Students participate on-line without coming in for the traditional classroom setting.

Prescribed Texts
None; notes provided online

Reference Material
None.

Required Supplies
None.

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Term Work and Exam Requirements:

To pass this subject, students must achieve the learning outcomes. This achievement is determined through the completion of all subject components.

Assignments:

Unless students have been granted an extension on their assignments, late assignments will be penalized one letter grade per week, and will not be graded after two weeks.

For further information on evaluation and academic standing, see a copy of the Academic Policy available at Seneca registration offices or online at www.senecac.on.ca/home/academic_policy.

Test/Exams:

Exams and assignments must be received by the instructor according to the dates in the course outline.  Failure to de so may result in not passing the course.


Grading is based on the following marking scheme:


- 4 Assignments - 25% each

Approved by: Sandra Noble