NAT160 - Natural Science: Nutrition
| Semester | |
| School | |
| Last revision date | 27-Jan-2025 1:18:01 AM |
| Last review date | 17-Mar-2025 12:15:18 AM |
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 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
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 (EST),
- Fitness and Health Promotion program (FHP)
- Biotechnology – Advanced program (BTA)
- Chemical Engineering Technology program (CHY)
- Chemical Laboratory Technology – Pharmaceutical program (CLP)
- Chemical Laboratory Technician program(CLT)
- 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:
- Describe the functions of the components of the digestive system to explain how the body converts food into nutrients it can use.
- 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.
- Discuss the concepts of energy balance, obesity, overweight and underweight to identify strategies for weight management and optimal health.
- 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.
Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: http://www.senecapolytechnic.ca/about/policies/academic-integrity-policy.html Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).
Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.
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@senecapolytechnic.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 Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.
Camera Use and Recordings - Synchronous (Live) Classes
Synchronous (live) classes may be delivered in person, in a Flexible Learning space, or online through a Seneca web conferencing platform such as MS Teams or Zoom. Flexible Learning spaces are equipped with cameras, microphones, monitors and speakers that capture and stream instructor and student interactions, providing an in-person experience for students choosing to study online.
Students joining a live class online may be required to have a working camera in order to participate, or for certain activities (e.g. group work, assessments), and high-speed broadband access (e.g. Cable, DSL) is highly recommended. In the event students encounter circumstances that impact their ability to join the platform with their camera on, they should reach out to the professor to discuss. Live classes may be recorded and made available to students to support access to course content and promote student learning and success.
By attending live classes, students are consenting to the collection and use of their personal information for the purposes of administering the class and associated coursework. To learn more about Seneca's privacy practices, visit Privacy Notice.
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.
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
Online synchronous: Please see Instructor's Addendum.
Online asynchronous: An Introduction to Nutrition (OER): https://www.oercommons.org/courses/an-introduction-to-nutrition-v1-0/view.
To find out the cost of books and learning material go here.
Any courses not listed on the bookstore webpage do not require any resources for purchase. All resources will be provided by your instructor.
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.
Student Progression and Promotion Policy
http://www.senecapolytechnic.ca/about/policies/student-progression-and-promotion-policy.html
Grading Policyhttp://www.senecapolytechnic.ca/about/policies/grading-policy.html
| 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.senecapolytechnic.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 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:
| Online Synchronous (OS) | Online Asynchronous (OA) | ||
| Food Plan | 5% | ||
| Food Diary Assignment | 20% | Quizzes | 10% |
| Mid-term assessment | 25% | Discussions (2x15%) | 30% |
| Research Paper | 25% | Portfolio Assignments (3x20%) | 60% |
| Final Assessment | 25% | ||
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.