This course provides an introduction to the relationship between nutrition and health. The
focus is on healthy eating, understanding strategies for modifying food patterns within the
context of lifestyle and culture, and identifying standards of healthy eating in Canada.
- Identify the standards for healthy eating that exist in Canada
- Identify influences on food choices
- Recognize your own nutritional needs and how to achieve them through foods
- Identify characteristics of nutrition quackery and valid nutrition information
- Identify nutrients of concern for various lifecycles and lifestyles (e.g. children, older
adults, vegetarians, athletes, etc.)
- Recognize the relationship between nutrition and health status
- Analyze personal dietary intake in relation to Canadian standards
- Identify functions, food sources and deficiency/toxicity symptoms for vitamins and
Unit 1: Introduction to Nutrition
Unit 2: Nutrients and Health
Unit 3: Energy Balance and Physical Activity
Unit 4: Lifecycle Nutrition
Required text and materials
The following materials are required for this course:
- Sizer, F.S., Whitney, E., & Piche, L.A. (2020). Nutrition: Concepts and
Controversies (5th Canadian ed). Toronto, ON: Nelson Education.
Type: Textbook ISBN:
Note: This textbook comes packaged with Mindtap PAC and Diet & Wellness Plus.
To successfully complete this course, students must achieve 50% or higher on the overall
course, and 50% or higher on the mandatory final project.
|Assignment 1: Self-Reflection on Personal Dietary Intake
|Unit 1 Quiz: Introduction to Nutrition
|Assignment 2: Case Study: Low Carb Diets and Weight Loss
|Assignment 3: Nutrition Quackery WebQuest: Protein Supplementation and Exercise
|Unit 2 Quiz: Nutrients and Health
|Assignment 4: Blog Posting: Strategies for Long-Term Weight Loss
|Unit 3 Quiz: Energy Balance and Physical Activity
|Assignment 5: Healthy Aging Handout
|Unit 4 Quiz: Lifecycle Nutrition
|Final Project: Dietary Analysis Report (mandatory)
Open Learning Faculty Member Information
An Open Learning Faculty Member is available to assist students. Students will receive the necessary contact information at the start of the course.