NAT160 - Natural Science: Nutrition

Outline info
Semester
School
Last revision date 2017-05-29 00:37:17.862
Last review date 2017-07-17 00:16:04.425


Subject Title
Natural Science: Nutrition

Subject Description
This subject introduces students to the science of nutrition, making connections between the food we eat, the nutrients we need, and the roles they play in maintaining optimal health. Students will learn how to evaluate food labels and how to achieve adequate nutrient intake, while considering various diets and dietary restrictions.They will gain insight into the ways our food choices can increase or decrease the risk of illness and chronic disease.  Food additives, nutritional claims, trends and controversies will also be explored and critically evaluated.

Credit Status
Credit Status
One General Education elective credit in the Sciences and Social Sciences category.

Due to similar content covered in other general education courses and academic programs, the following students will not be able to take NAT160 as a General Education credit:

  • Students enrolled in the Esthetician program
  • Students enrolled in the Fitness and Health Promotion program
  • Students who have taken NAT112, NAT150, or NAT280 as a General Education credit

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

  1. Describe the functions of the components of the digestive system to explain how the body converts food into nutrients it can use.
  2. Explain the roles of the major food nutrients in relation to the production of energy, maintenance of body tissues, regulation of body processes, and the prevention of illness.
  3. Discuss the concepts of energy balance, obesity, overweight and underweight to identify strategies for weight management and optimal health.
  4. Compare the calorie and nutrient content of different foods to develop a balanced diet with adequate nutrient intake.
Evaluate food labels, nutritional claims, trends, and controversies to make informed dietary choices

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Take responsibility for one's own actions, decisions, and consequences.

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)
Corequisite: EAC149 or equivalent.

Topic Outline

  •     The science of nutrition: Key concepts, nutrition recommendations, Canada's food Guide.
  •     The digestive system; how it processes food to extract and absorb a variety of nutrients.
  •     Carbohydrates; their various types and dietary value.
  •     Fats; Cholesterol, and heart disease.
  •     Proteins; various sources of and need for in the maintenance of health.
  •     Vitamins and minerals in foods and food supplements. Reasons for their need in a balanced diet and dangers associated with their abuse.
  •     Weight control and its regulation by food intake, social, cultural and psychological factors.
  •     Nutrition related chronic disease
  •     Nutrition-Genetic interaction.
  •     Nutrition and physical fitness.
  •     Food Labels
  •     Phytochemicals and genetically modified foods.

Mode of Instruction
There are two modes of delivery for this course:

1. In-class: Students attend classes on campus each week. All instruction is delivered in a face to face environment.

2. Online: All class work is completed in a fully online environment. Students do not attend any classes on campus; however, the final exam must be written in-person at the Test Centre.

Students interested in pursuing online studies must have strong time management skills and regular access to a home or office computer with an Internet connection and web access.

Teaching and Learning Methods:
To ensure that students are engaged as much as possible in the learning process, instructors can use such teaching methods as class and small group discussions, essays and research, individual and group presentations, readings, lectures, workshops, in-class exercises, and/or web-based instruction. The mode of delivery will dictate the most appropriate teaching methods available to an instructor

Prescribed Texts
Required Texts (In-Class & Online):
Textbook:  Brown, Judith, Nutrition Now, 8th edition, Wadsworth/ Thompson ISBN # 9781305656611

Reference Material

Students are referred to the following web site for the Seneca College Library APA Style Guide and Guide to Integrating Quotations (APA Style):
http://seneca.libguides.com/apa

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

To be successful in this course, you must complete all course work as specified and achieve an overall grade of 50% or higher. For further information on evaluation and academic standing, see a copy of the Academic Policy available at Seneca registration offices.

Term work:
All term work assignments must be completed prior to the time of the final exam or last class.  Students must contact faculty in advance of the assignment due date to discuss the possibility of an extension.  Late assignments may be subject to the awarding of a penalty resulting in a lower grade assigned. 
Make-up opportunities for assignments must also be made in advance of the scheduled due date.  If an assignment is missed due to class absence, official documentation must be submitted to the faculty member on or before the next scheduled class. Make-up opportunities may not apply to all graded assignments.

Grading Scheme:

In-Class Section Online Section
Food Plan 5%    
Food Diary Assignment 20% Discussion Assignments  30%
Mid-term Test 25% Assignments 2 @ 15%, 1 @ 10% 40%
Research Paper 25%    
Final Examination 25% Final Exam(Paper based format.
To be written at registering College.)
30%


All the academic policies of the College at which you registered apply. This includes, but is not limited to policies related to grading, supplemental exams, deferred exams, and accommodations.

Student Success:

In-Class
Please come prepared to participate in class. Make sure you bring your course text to each class, participate in class discussions, hand in any assigned work on time and attend each and every class. Following these suggestions will increase your chances of success.
 
Online
Please access the course every week (or more) and keep up with assigned readings. Make sure you participate in online discussions and hand in any assigned work on time. Following these suggestions will increase your chances of success.

Approved by: Fiona Bain-greenwood