Nutrition and Health

NUTR 207 2014 Syllabus

Dr. Wykes, Professor and Director
School of Dietetics and Human Nutrition
Email: Linda.wykes@mcgill.ca
Office hours: Monday 11-12, Thursday 10-11 Office: Room MS2-042

Teaching assistants will also hold office hours TBA

NOTE: This course is NOT open to most students in the Faculty of Science. This course requires a background in biology
and chemistry. Specific Prerequisites are: AEBI 202 or CEGEP Objective 00XU or FDSC 230 or CEGEP Objective 00XV

Learning Outcomes:
1. To describe relationships between foods and nutrients, to identify food sources of nutrients, to interpret food labels, and
to understand the rationale behind our recommended nutrient recommendations and dietary guidelines.
2. To identify ways in which supply of individual nutrients act and interact to affect general health and specific body
functions.
3. To evaluate the impact of nutrition on health throughout our lifecycle and on chronic disease prevention.

Required Text: Understanding Nutrition, First Canadian Edition by EN Whitney et al, Nelson Education 2013. (available
in the bookstore and on reserve in the campus library)

For reference: DRI Reports. The summary report is viewable or downloadable in pdf at
http://www.iom.edu/Reports/2006/Dietary-Reference-Intakes-Essential-Guide-Nutrient-Requirements.aspx Individual reports
are searchable at this Institute of Medicine site by searching nutrient requirements.

Electronic resources for this course are available at: http://www.mcgill.ca/lms/ The NUTR 207 course website contains
syllabus/course outline, notes, readings/websites. Copies of lecture slides (in Adobe Acrobat format) will be available before
class. Bring a copy of the lecture slides to class to use as a template for your own notes.

Important: The lecture notes provided are a template only. They are intended to be used in conjunction with additional notes
taken in class and required reading assignments for in-depth study. They contain additional questions, problems and links to
be investigated independently. The notes are not sufficient in themselves to provide all the information that will be tested in
the midterm and final exams. Please read the text and supplemental readings/websites referred to in the notes before class.

Instructor generated course materials (e.g., handouts, notes, summaries, exam questions, etc.) are protected by law
and may not be copied or distributed in any form or in any medium without explicit permission of the instructor. Note that
infringements of copyright can be subject to follow up by the University under the Code of Student Conduct and Disciplinary
Procedures.

Evaluation:
Midterm 40% (multiple choice + short answer)
Final Exam 60% (multiple choice + short and longer answer) Yes it is comprehensive covering the entire term
but with an emphasis on the material after the midterm and on integrating information.
Bonus Assignments: up to 3 additional marks based of submitted assignments (to be applied only if submitted in strict
accordance with instructions, and if a passing grade of at least a C is obtained based on the midterm and final exam.)

Note: non-programmable calculators are allowed in the midterm and final exam. Neither dictionaries, phones nor
other electronic devices are allowed.

In accord with McGill Universitys Charter of Students Rights, students in this course have the right to submit in
English or in French any written work that is to be graded.

Students unable to write the midterm exam due to medical/personal reasons MUST submit a Medical Certificate/formal
documentation indicating the duration date and nature of the illness/issue to the instructor as soon as possible and no later
than a week after the test. It is up to the instructor and student to come to an agreement on how to handle the class test
deferral. Conversely, problems attending the final exam MUST be dealt with through the Student Affairs Office.

"McGill University values academic integrity. Therefore, all students must understand the meaning and
consequences of cheating, plagiarism and other academic offences under the Code of Student Conduct and
Disciplinary Procedures (see www.mcgill.ca/students/srr/honest/ for more information).

Nutrition and Health NUTR 207 2014 Schedule

Food, Nutrients and Dietary Recommendations
T Sep 2 Nutrition Concepts in Context, Nutrient Requirements and Recommendations
R Sep 4 Translating Nutrient Intakes into Healthy Food Choices,
T Sep 9 Food Composition, Food Labelling

Macronutrients and Health Issues
R Sep 11 Intro to Chronic Disease, Atherosclerosis
T Sep 16 GI Anatomy and Physiology: Digestion and Absorption
R Sep 18 Carbohydrate Metabolism
T Sep 23 Lipids: Triacylglyerols and Cholesterol
R Sep 25 Lipids: Lipoproteins and Cardiovascular Disease
T Sep 30 Diabetes and Dietary Fibre, Amino Acid and Protein Metabolism
R Oct 2 Amino Acid and Protein Metabolism
T Oct 7 Intermediary Metabolism and Integration of Macronutrients, Nutritional Status Assessment
R Oct 9 Body Composition, Energy Expenditure and Balance
T Oct 14 Obesity and Weight Control and Review

Vitamins, Minerals and Supplementation
R Oct 16 Calcium, Vitamin D and Bone Health
T Oct 21 Calcium, Vitamin D and Bone Health
R Oct 23 MIDTERM (in CC ballroom to end of Weight Control) CONFIRMED
T Oct 28 Iron, Zinc and Other Minerals
R Oct 30 Folate, B12: Anemias and other Health Issues
T Nov 4 Folate, B12: Anemias and other Health Issues
R Nov 6 Antioxidants, and Supplementation Issues

Lifestyle and Lifecycle Issues
T Nov 11 Nutrition in Pregnancy, Lactation and Infancy
R Nov 13 Childhood Protein Energy Malnutrition and Obesity/ Eating Disorders and Disordered Eating
T Nov 18 Childhood Protein Energy Malnutrition and Obesity/ Eating Disorders and Disordered Eating
R Nov 20 Alcohol, Water and Hypertension
T Nov 25 Sports Nutrition, Exercise and Long Term Health
R Nov 27 Last Class - Pulling the Recommendations Together,
T Dec 2 Review, Questions



Important: In the event of extraordinary circumstances beyond the University's control, the content and/or
evaluation scheme in this course is subject to change.