Syllabus

Nutrition for Health and Changing Lifestyle, HNSC 1210

SEMESTER: Fall 2024

INSTRUCTOR: Dr. Snehil Dua

EMAIL: Duas@learning.icmanitoba.ca
OFFICE HOURS: Wednesdays, 12-1 PM
OFFICE LOCATION: 408 Human Ecology Building
OFFICE PHONE: 204-4748505 (Pl do not leave a message)

REGULAR CLASSES:
HNSC1210 Class 1 Tuesdays 2:00-6:00 PM 258 St Paul’s College
HNSC1210 Class 2 Thursdays, 2:00-6:00 PM 115, St. John’s College
HNSC1210 Class 4 Fridays, 12:00-4:00 PM 138, Education Building

FINAL EXAMINATION PERIOD: December 3-14

Other important dates:

Withdrawal date (no financial penalty) September 24, 2024, at 11:59 PM

Withdrawal date (no academic penalty) November 5, 2024, at 11:59 PM
Class start and end dates September 3, 2024 – December 2, 2024

COURSE DESCRIPTION
This course addresses the relationship between nutrition and health. The focus is on healthy
eating and strategies for modifying food patterns within the context of lifestyle and health states.
(3 Credit hours).
Course Learning Outcomes
Upon completion of the course you should be able to:

• discuss the standards for healthy eating that exist in Canada;

• identify influences on food choices;
• recognize functions, food sources and deficiency / toxicity symptoms of nutrients and
non-nutrient functional components in foods;
• distinguish between characteristics of nutrition quackery and valid nutrition information;
• identify government policies in regulating food products and Natural Health Products in
Canada;
• describe the relationship between nutrition and health status throughout the lifespan;
 • analyze personal dietary intake in relation to Canadian standards; and
• demonstrate understanding of the processes of digestion, absorption and metabolism.

You will find the learning objectives for each chapter on UM Learn. The questions on the
midterm and final exam will be directly focused on these learning objectives.
Class format:

• There are no pre-requisites for taking this course. The course will be an introduction and
an overview to nutrition, with an emphasis on `nutrition for health`
• The essential points for class notes will be on the PowerPoint text slides used in the class.
These notes will be available Moodle.
• Evaluation on the mid-term test and final exam will focus on lecture material, including
questions and discussions in the class. Students are strongly encouraged to read the
textbook to enhance their learning and understanding of the material. The midterm test
and final exams will not contain questions that cannot be answered slides and class
discussions.
• You are encouraged to ask questions in the class. Also, instructor will be available before
and after class to answer questions.
• Late assignments: for every day late, you will lose 10% marks on the assignment
that is submitted late.
• You MUST be available during the final exam period.
• Dictionaries of any kind will NOT be allowed during any test/quiz/exam.

PREREQUISITES
None

REQUIRED TEXT
You must have purchased the textbook by September 24, 2024 for the in-class activity.
Please note that there are two steps. You must follow these steps and only use the links provided
here in the syllabus.
Frances Sizer, Eleanor Whitney & Leonard A. Piche` Nutrition: Concepts and Controversies. 5th
Canadian edition. Nelson Education. You may also purchase the ebook which will be more
economical. Purchase from University of Manitoba Bookstore (online/in-person): You will need
this book to be able to do assignment 2.
Step 1: Purchase the book. Your options are 1) Ebook + Mindtap or 2) Loose leaf book
+Mindtap
http://bookstore.umanitoba.ca/SelectTermDept
A used book will not be sufficient because it will not give you access code for the App
Mindtap which is essential for Assignment 2.
Step 2: Once you purchase the book, please use its access code (not the redemption code) to
access the book and the Mindtap app via the link given below. DO NOT PURCHASE YOUR
BOOK FROM THE FOLLOWING LINKS. Only after purchasing the book from the University
Bookstore (LINK GIVEN ABOVE), open the following link to access your ebook/mindtap.
Course Link URL: https://student.cengage.com/course-link/MTPP1R837TWZ

Course Key: MTPP-1R83-7TWZ

CLASS ATTENDANCE

You must attend all the classes. The class attendance will be recorded anytime during the class. If
you are not present at the time of attendance, you will not get attendance for that lecture.

COURSE EVALUATION

Evaluation: % of final grade Due date

Midterm test (Ch. 1- 25% October 8, 10 and 11, respectively for classes 1, 2
4) and 3, during class time. Paper-less, in-person.

Weekly quizzes (10) 5% Please see Mindtap. Multiple attempts

(Ch. 1-10) permitted. End date, Dec 3, 2024. No extensions.

Assignments (1 &2): 25% (12 + 13%) Sunday, October 6 (By 11:30 PM) and Sunday,
November 24 (By 11:30 PM)
Final exam (Ch. 1-10) 45% TBA (any day between Dec 3-14) Paperless, in-
person. Bring your computer.

Final Exam
Please note that the final exam schedule will not be released until later in the term. Please make
sure to check the schedule on the Student Portal.

It is a closed book, in-person, paperless exam. The final is worth 45% and is cumulative. Length:
105 minutes, 100 MCQs

Mid-term Exams
Closed book, in-person, paperless test worth 25%. Exam length: 40 minutes, Format: 40 Multiple
choice questions.

Assignments and quizzes

Note: Detailed instructions about the assignments, including marking rubrics are found on your
course Moodle page. Assignments will be submitted through the folders on Moodle. The quizzes
are available on Mindtap (Textbook website)

Assignment 1 is divided into Section A and Section B. Section A is an evaluation of an online

article. Section B provides a foundation for Assignment 2 and is an evaluation of your diet
compared to Canada’s Food Guide. It involves creating formulas in Microsoft Excel. This
assignment is tied to Course Learning Outcomes 1, 2, 3, 4 and 7.

Assignment 2 is a detailed analysis of your diet using a nutrient analysis software program
available through MindTap called Diet and Wellness Plus app. You will compare your diet to the
Dietary Reference Intakes and will gain insight on what foods are sources of key nutrients. This
assignment is tied to Course Learning Outcomes 1, 3, 6, 7 and 8.

Quizzes: There will be a timed, online quiz through MindTap for each unit. Each quiz has 8
questions, and you will have 10 minutes to complete each quiz. Ensure that you have completed
the assigned readings for the unit before attempting the quiz. You can complete the quizzes as
many times aa you like before the due date as practice for the midterm and final exam, and your
highest score will record in the gradebook.

GRADE DISTRIBUTION

Letter Grade Percentage

A+ 90-100%
A 80-89.9%
B+ 75-79.9%
B 70-74.9%
C+ 65-69.9%
C 60-64.9%
D 50-59.9%
F 0-49.9%

All final grades are subject to department approval.

MAKE-UP EXAMS
• Missed exam: If you miss your midterm test, please contact your instructor within 24h of
the scheduled test time. If there is a valid reason, your midterm test may be rescheduled.

• Missed quizzes: All quizzes will remain open until Dec 3, 11:30 PM. No extension will be
given beyond this date.
• Assignments: A maximum of 7 days extension may be granted if you contact me within 24 hr
of an assignment deadline, with a valid reason.

• Final exam: If you miss your final exam test, please contact ICM within two days of the
scheduled exam time. ICM will decide if your exam can be rescheduled. Your instructor has no
authority to reschedule your final exam. Some of the reasons that are not considered valid are

o Made travel plans during the exam time.

o Did not read the exam schedule correctly.

o Too many back-to-back exams

A valid reason may be: (subject to ICM’s approval)

o Being ill on the day of the exam, and have a medical note from the doctor

o Compassionate reasons such as a death in the immediate family

When a student misses a final exam because of exceptional circumstances, the student must contact
the College within two business days of the scheduled exam date and provide ICM with a written
explanation, including all available documentary evidence to support the reason for absence.
Please consult the Student Academic Handbook for more information about Deferred Tests and
Examinations.

Please be sure to check your exam schedule very carefully. If you miss a final exam for any reason,
please see an advisor immediately. If you have documented reasons for exam accommodations,
please see an advisor immediately.

SCHEDULE

Week1

• Introduction to the course and assignment expectations

Week 2

• Chapter 1, The basics of nutrition

Week 3
• Chapter 2, Nutrition standards and guidelines

Week 4

• Chapter 3, The remarkable human body

Week 5

• Chapter 4, The role of carbohydrates in health

Week 6: Midterm test

Week 7

• Chapter 5, The role of Lipids in health

Week 8

• Chapter 6, The role of proteins in health

Week 9

• Chapter 7, The role of vitamins in health

Week 10

• Chapter 8, The role of minerals and water in health

Week 11

• Chapter 9, Energy balance and healthy body weight

Week 12

• Chapter 10, Nutrients and physical activity

Week 13

• Course review

ELECTRONIC AND MECHANICAL DEVICES

Students will need to have regular access to the course Moodle to access assignment outlines, class
information, email and grades. All assignments (unless otherwise noted) must be prepared using
a word processing program and printed out in the correct format for submission. Computers are
required for taking the tests in the class. Cellphones are not required for any element of the course,
so their use during class time is strongly discouraged.

Recording of lectures and class discussions (by any means) is not permitted unless a student
is registered with Student Accessibility Services and has a disability that requires this support.

STUDENT ACCESSIBILITY SERVICES

ICM and the University of Manitoba are committed to providing all students equal access to
learning opportunities. “This means that our classroom, our virtual spaces, our practices,
and our interactions should be as inclusive as possible. Mutual respect, civility, and the
ability to listen and observe others carefully are crucial to universal learning.”
Student Accessibility Services (SAS) is the office that works with students who have
permanent, chronic, or temporary disabilities to provide and/or arrange reasonable
accommodations.
• Students who have, or think they may have, a disability (e.g. mental health,
attentional, learning, vision, hearing, physical, medical or temporary), are invited to
contact Student Accessibility Services to arrange a confidential discussion at (204)
474-7423 (V), (204) 474- 9790 (TTY) or student_accessibility@umanitoba.ca.
• Students registered with Student Accessibility Services and who have a letter
requesting accommodations are encouraged to contact the instructor early in the
semester to discuss the accommodations outlined in their letter. Additional information
is available at the Student Accessibility Services
website: www.umanitoba.ca/student/saa/accessibility/

ACADEMIC INTEGRITY POLICY

Academic Integrity refers the values on which good academic work must be founded: honesty,
trust, fairness, respect and responsibility. Academic integrity includes a commitment not to
engage in or tolerate acts of falsification, misrepresentation or deception. Such acts of
dishonesty violate the fundamental ethical principles of the College community and
compromise the worth of work completed by others.

Students found to have breached the regulations related to any form of academic misconduct
including but not limited to examination personation, plagiarism and cheating will be subject
to the following measures:
• First Offence: Awarded “0” for the assessment and given a permanent record on their
file
• Second Offence: Awarded “0” for the course, regardless whether the offence was
committed in the same course or another course
• Third Offence: Risk expulsion from ICM and the cancellation of Study Permit

It is solely the student’s responsibility to be aware of Academic Integrity Policy and

consequences of violating it. The policy is available in the Student Academic Handbook,
accessible on Student Portal.

• The assignments in this course are individual assignments. You must NOT
COLLABORATE with anyone for these assignments. If there is any evidence that you
have collaborated with anyone for any part of these assignments, an incident of academic
 dishonesty will be recorded, and submitted to ICM. If you have a question regarding any
part, you should seek your instructor’s guidance only.
• The use of artificial intelligence to complete any part of the assignments is prohibited.
• The midterm test and the final exam are closed-book assessments. You may not open any
other browser than your exam browser during these tests. The use of cellphones is
prohibited.

ADDITIONAL INFORMATION

For more information about ICM policies and procedures, please consult the ICM Student
Handbook, located on the Student Portal. Many other supports are also available at ICM, as well
as within the University and greater Winnipeg communities. For a list of resources and supports
available to students, please refer to ‘Schedule A’, located on the Student Portal.

Foundational Knowledge Content Areas for Dietetics

Education
The Undergraduate Dietetics program is designed to meet the Integrated Competencies for
Dietetic Education and Practice (ICDEP). ICDEP provides outcome-based standards for entry-
to-practice dietetic education and entry-level dietetic practice. Outcome-based standards focus on
abilities possessed as a result of learning. The ability to perform a task to a specified standard,
and in a way that is observable to others, is typically called a Practice Competency (PC).
Performance Indicators (PIs) describe abilities that are intended to be demonstrated within the
program (i.e., pre-practice). Below is a list of PIs that will be assessed throughout this course.

PRACTICE Course Learning

PERFORMANCE INDICATORS
COMPETENCIES Outcomes (CLOs)

1. FOOD AND NUTRITION EXPERTISE: Dietitians integrate their food and nutrition expertise
to support the health of individuals, communities and populations
1.01 Apply f. Identify sources of micronutrients and macronutrients in
3
understanding of food food
composition and food g. Identify sources of non-nutrient functional components
science 3
in food
1.02 Apply a. Demonstrate knowledge of government policy in
understanding of food regulating food products in Canada 5
environments
1.03 Apply a. Demonstrate understanding of the role of nutrients and
understanding of other food components
3
human nutrition and
metabolism
 b. Demonstrate understanding of the processes of
8
ingestion, digestion, absorption and excretion
c. Demonstrate understanding of metabolism 8
1.04 Apply a. Demonstrate understanding of dietary requirements
understanding of across the lifespan, in health and 6
dietary requirements disease
and guidelines b. Demonstrate understanding of factors affecting energy
7
balance in determining dietary requirements
c. Demonstrate understanding of current nutrition
1
recommendations and dietary guidelines
d. Demonstrate understanding of how deficiencies and
3
toxicities of nutrients affect health
1.05 Apply a. Demonstrate understanding of behavioural theories
2
understanding of relevant to food choice and eating
dietary practices b. Demonstrate understanding of social aspects of food
2
choice and eating
c. Demonstrate understanding of psychological aspects of
2
food choice and eating
d. Demonstrate understanding of the impact of financial
2
resources on food choice and eating
f. Demonstrate awareness of the role of religion and
2
culture in dietary practices
g. Demonstrate knowledge of trends in food consumption 2
1.06 Integrate nutrition c. Demonstrate understanding of nutrition-related disease
care principles and management strategies 6
practices

2. PROFESSIONALISM AND ETHICS: Dietitians use professional, ethical and client-centered

approaches, to practice with integrity and accountability
2.12 Maintain b. Identify relevant sources of information
comprehensive and
4
current knowledge
relevant to practice
4. MANAGEMENT AND LEADERSHIP: Dietitians use management skills and provide
leadership to advance health, through food and nutrition
4.08 Foster g. Interpret food label
development of food 5
skills in others