KINE 4020 Lecture Notes - Academic Dishonesty, Moodle, Bethune College

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York University
Faculty of Health
School of Kinesiology and Health Science
KINE 4020 3.0 Human Nutrition
Winter Term 2012
The course starts with an introduction to nutrition and diet planning.
This is followed by basic digestion and absorption concepts, and an
examination of energy and regulatory nutrients. The course concludes
with an examination of the applied nutrition areas of sport nutrition
and body weight regulation. Physical activity and health relationships
are integrated throughout the course.
INSTRUCTORS
Olasunkanmi Adegoke, PhD Roger Kelton, PhD
362 Bethune College 344 Bethune College
Extension: 20887
Email: oadegoke@yorku.ca Email: rkelton@yorku.ca
Office hours: by appointment Office hours: by appointment
TEACHING ASSISTANTS
TBD
PRE-REQUISITE
HH/KINE 2020 3.0 Introduction to Health
HH/KINE 2031 3.0 Human Anatomy
HH/KINE 3011 3.0 Human Physiology I
PRE-REQUISITE OR CO-REQUISITE
HH/KINE 4010 3.0 Exercise Physiology
TIME AND LOCATION
Section M: M,W,F 10:30 am – 11:30 am SLH D
Section N: M,W,F 11:30 am—12:30 pm CSE A
First class is Wednesday, January 4, 2012
Last class is Monday, April 2, 2012
No classes Reading Week, February 18-24, 2012
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EXPANDED COURSE DESCRIPTION
The course starts with an introduction to nutrition science and diet planning. Basic
digestion and absorption processes are examined, followed by an investigation of the
energy nutrients: carbohydrates, lipids and proteins, and the regulatory nutrients:
vitamins, and macro- and micro- minerals. In the second part of the course the areas of
sport nutrition and body weight management are examined. Physical activity, metabolic
inter-relationships, and health associations are applied throughout the course.
Course Learning Objectives-
Purpose of the course: The purpose of the course is to provide students with a
basic understanding of the physical and psychological relationship between food and
human health. Included will be information about the energy and regulatory components
in foods and their critical role in growth, development, disease prevention and mental and
physical capacities.
Specific Objectives:
1. Gain an understanding of energy and regulatory nutrients role in supporting
physical activity and exercise. Students will learn about the processes involved in
the digestion and absorption of energy and protein nutrients, and they will be able
to discuss the roles of vitamins and minerals in maintenance of health and
physical activity. Gender and age differences will be explored.
2. Gain some insight into cultural dietary differences as they relate to supporting
health, human development and physical activity. For example: what is the
impact of a Vegan diet on health and physical performance?
3. Apply good diet principles to address individual and population health issues
such as cardiovascular disease, diabetes and cancer.
4. Understand the relationship between diet and physical activity as it applies to
individual body weight (i.e. obesity) issues. This includes both physiological and
psychological parameters.5. Utilize a DietAnalysis software tool to construct a
personal analysis and an analysis of someone other than self.
REQUIRED COURSE MATERIAL
Course Manual: Adegoke, OAJ and Kelton, R. Enhancing the Understanding of
Human Nutrition. A Student Guide to Understanding Nutrition. Nelson Education
Limited, Toronto Canada, 2012.
Course Textbook: E Whitney and S R Rolfes. Understanding Nutrition 12th Edition.
Wadsworth, Cengage Learning. Belmont, CA, USA, 2011
.
Diet Analysis Software: DietAnalysis. Nelson Education Limited, Toronto Canada
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Document Summary

The course starts with an introduction to nutrition and diet planning. This is followed by basic digestion and absorption concepts, and an examination of energy and regulatory nutrients. The course concludes with an examination of the applied nutrition areas of sport nutrition and body weight regulation. Physical activity and health relationships are integrated throughout the course. The course starts with an introduction to nutrition science and diet planning. Basic digestion and absorption processes are examined, followed by an investigation of the energy nutrients: carbohydrates, lipids and proteins, and the regulatory nutrients: vitamins, and macro- and micro- minerals. In the second part of the course the areas of sport nutrition and body weight management are examined. Physical activity, metabolic inter-relationships, and health associations are applied throughout the course. Purpose of the course: the purpose of the course is to provide students with a basic understanding of the physical and psychological relationship between food and human health.

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