Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
• This course was designed to meet department guidelines for GIM 476 Food and Nutrition and provide for you the opportunity to master the subject of nutrition as appropriate for a 400-level college course. When you successfully complete this course, you will be able to accomplish with a proficiency of 70% or greater as measured by homework, presentation, written assignments, and proctored examinations.
• The learner in this course will be able to obtain an understanding of the various subtopics in food and nutrition and demonstrate his/ her comprehension of nutrition concepts
Course Content
• Designing a Healthful Diet
• In Fluid and Electrolyte Balance
• In Antioxidant Function and Vision
• In Bone, Blood Health and Immunity
• Healthful Body Weight Maintaining
• Disordered Eating
• Nutrition and Physical Activity
• Nutrition Through the Life Cycle
Required Resources
• The Science of Nutrition, 4th ed., 2017 - Janice L. Thompson, Melinda M. Manore, Linda A. Vaughan; Pearson
Recommended Resources
• Healthy Eating: A Guide to Nutrition Set, 6-Volumes, Second ed. 2010 - Chelsea House Publishers. The Series Includes : Basic Nutrition | Nutrition and Weight Management | Nutrition for Sports and Exercise | Nutrition and Eating Disorders | Food Safety and Disease Prevention.
• Food Science, An Ecological Approach, 1st ed. 2014 – Edelstein, S., Burlington, MA: Jones & Bartlett Learning
• Food and Nutrition, 1st ed. 2010 - Don Ross; Oxford Book Company
• Food and Nutrition - Customs and culture, 1st ed. 1995 - Paul Fieldhouse; Springer
Course Learning Outcomes
- Designing a Healthful Diet
- Achieving and Maintaining: a Healthful Body Weight
- Nutrition and Physical Activity: Keys to Good Health
- Nutrients Involved: in Energy Metabolism
- Food Equity, Sustainability, and Quality
- Blood Health and Immunity
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 14 | 196 |
| Out of Class Study Period | 5 | 7 | 35 |
| Midterm | 2 | 5 | 10 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 2 | 0 | 0 |
| Final | 2 | 5 | 10 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Syllabus / Introduction | Introduction |
| 2 | Eggs & Egg Replacements | Chapter 8 |
| 3 | Milk, Cheese, and Dairy Replacements | Chapter 7 |
| 4 | Meat & Meat Substitutes | Chapter 5 |
| 5 | Fish & Poultry | Chapter 6 |
| 6 | Grains, Cereals, Pasta, Flour | Chapter 11 |
| 7 | Yeast Breads, Quick Breads & Cakes | Chapter 12 |
| 8 | Midterm | Exam |
| 9 | Sugar & Sugar Substitutes | Chapter 14 |
| 10 | Fruits and Vegetables | Chapter 10 |
| 11 | Vegetarianism | Chapter 9 |
| 12 | Beverages | Chapter 15 |
| 13 | Fats & Oils | Chapter 13 |
| 14 | Food Preservation and Packaging | Chapter 16 |
| 15 | Review | Go through whole chapters |
| 16 | Final Exam | Exam |