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.
Olasunkanmi Adegoke, PhD Roger Kelton, PhD
362 Bethune College 344 Bethune College
Email: [email protected]
Email: [email protected]
Office hours: by appointment Office hours: by appointment
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 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
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 COURSE OUTLINE
An Overview of Nutrition Chapter 1
Planning a Healthy Diet Chapter 2
Digestion, Absorption, and Transport Chapter 3
The Carbohydrates: Sugars, Starches and Fibers Chapter 4
The Lipids: Triglycerides, Phospholipids and Sterols Chapter 5
Protein: Amino acids Chapter 6
Energy Balance and Body Composition Chapter 8
Weight Management: overweight, Obesity, and Underweight Chapter 9
The Water-Soluble Vitamins: B Vitamins and Vitamin C Chapter 10
The Fat-Soluble Vitamins: A,D,E, and K Chapter 11
Water and the Major Minerals Chapter 12
The Trace Minerals Chapter 13
Fitness: Physical Activity, Nutrients, and Body Adaptations Chapter 14
Diet and Health Chapter 18
Midterm #1 20% Friday, February 3, During Lecture Hour
Midterm #2 20% Friday, March 16, During Lecture Hour
Diet Analysis #1 7% Friday, March 2, Submit to TA
Diet Analysis #2 18% Friday, March 30, Submit to TA
Final Exam (cumulative) 35% TBD, Examination Period
MIDTERMS and FINAL EXAM
Midterm #1 (20%)- Includes material covered in Chapters 1-5. 18
Midterm #2 (20%)- Includes material covered in Chapters 6, 10-14, 18.
If, for any reason (medical or other) students do not write a midterm, there will be
one midterm deferred exam. This will be a cumulative midterm for both
midterms. It will take place on Wednesday, March 28, 2012; 5-6 pm (location
announced in class). If the deferred midterm is missed a grade of 0 will be
entered for the mark. It is advised you not miss the scheduled midterm.
Final Exam (35%)- This is a cumulative exam.
50% of the final exam will be on material covered in Chapters 1-6, 10-14, 18.
The other 50% will be on material in Chapters 8, 9 and 18. If, for any reason (medical or other) students do not write the Final Exam, a
Deferred Exam will have to be written. This will occur AFTER the official
exam period. To be eligible to write a Deferred Exam the student must:
• Provide adequate documentation (i.e. doctor’s note) as to why the exam