FN 1070A – Introductory Human Nutrition  
                                   School of Food and Nutritional Sciences 
             
            General Information 
               Course #: FN 1070A 
               Section #: 530/531/532 
               Term: Fall 
               Year: 2020 
               Course Day and Time: online 
               Course Location: online 
            Instructor Information  
               Name: Noelle Martin (Section 530)        
               E-mail: nmarti55@uwo.ca  
               Telephone number for office appointments: 519-615-3438        
               Office hours for students: By appointment  
                
               Name: Julie Conquer (Section 531)        
               E-mail: jconque@uwo.ca 
               Office hours for students: Virtual by appointment       
                
               Name: Angela Bouwmeester (Section 532) 
               E-mail: abouwmee@uwo.ca 
               Office hours for students: Virtual by appointment  
                
            Course Description 
            An introductory study of food and nutrition, with a particular emphasis on nutrient sources, 
            physiological roles, including dietary requirements, and impact on health.  
            Antirequisite(s): Foods and Nutrition 2070A/B or Foods and Nutrition 1030E or Foods and Nutrition 
            1021 or Foods and Nutrition 2121.  
            Extra Information: Online lectures only; Grade 11 (or higher) Biology and Chemistry are highly 
            recommended as preparation for this course.  
             
             
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                 Required Course Materials 
                 The textbook is REQUIRED in order to follow the weekly lessons on OWL: 
                 Whitney, E., Rolfes, S.R., Hammond, G., & Piche, L.A. (2016). Understanding nutrition (2nd Can ed.). 
                 Toronto, ON: Nelson Education Ltd.  
                 Learning Outcomes 
                 Upon Completion of the course students will be able to: 
                      1.    Acquire a basic understanding of the science of human nutrition and its relationship to 
                            personal health and well-being (Critical Thinking level 1) 
                      2.    Be able to apply the knowledge learned to make informed food choices for his/her diet 
                            (Critical Thinking level 1) 
                      3.    Understand how to read food labels and use government food guides (Critical Thinking level 1) 
                      4.    Develop skills for finding reliable information related to food and nutrition (Inquiry & Analysis 
                            level 1) 
                      5.    Explore a variety of controversial issues relating to food and nutrition (Social Awareness & 
                            Engagement level 1) 
                      6.    Develop skills for analysing nutrition-related information in the media (Communication, 
                            Critical Thinking, Inquiry & Analysis level 1) 
                  
                 Brescia Competencies 
                 Communication 
                 The ability to exchange information and meaning across cultures, space, and time appropriately and 
                 correctly. This competency includes oral, written, and interpersonal communication, and the ability 
                 to use current or innovative media. 
                 Critical Thinking 
                 The ability to engage in thinking characterized by the rational, informed, independent, and open-
                 minded exploration of issues, ideas, and events before accepting or formulating a conclusion. 
                 Inquiry and Analysis 
                 The ability to ask questions, examine issues, and reach informed conclusions by breaking down 
                 complex issues, exploring evidence, and describing relationships among persons, things, or events. 
                 Problem Solving 
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       The ability to create and execute a strategy to answer a question or achieve a goal. Includes being 
       able to anticipate the consequence of a potential solution, select a strategy among several 
       alternatives, and decide when an acceptable outcome has been reached. 
       Self-Awareness and Development 
       The ability to draw meaning, knowledge and value from honest and fair reflection and self-
       evaluation. Students are able to recognize their emotions and patterns of thinking, their impact on 
       others, and make a commitment to personal growth. 
       Social Awareness and Engagement  
       The ability to respect and be open to diversity (e.g. cultural, religious, political) and social justice. 
       Students take personal responsibility to actively engage in and contribute to creating positive change 
       in local, regional, national, or global communities and societies. 
       Valuing 
       The ability to make decisions or choose actions based on the consistent application of principles 
       expressing fundamental values that are accepted on account of reason or spiritual insight. 
        
       Teaching Methodology and Expectations of Students 
       Lectures will be based on the text and assigned readings. Current issues in food and nutrition, some 
       of which remain controversial, will be incorporated into course content. Assignments will provide 
       students with the opportunity to apply learned concepts and to explore new areas of interest. 
        
       Copyright and Intellectual Property 
       PowerPoint lecture slides and notes, lists of readings, in-class activities, assignment guidelines, and 
       other components of the course materials are typically the intellectual property of the instructor. 
       Unauthorized reproduction through audio-recording, video-recording, photographing, sharing on 
       social media, or posting on course-sharing websites is an infringement of copyright and is prohibited. 
       Such action may be considered a Code of Conduct violation and lead to sanctions. 
        
                       
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             Evaluation 
              
             Evaluation Breakdown: 
              Component              Weight         Date/                      Learning              Brescia 
                                                    Deadline                   Outcome               Competencies 
              Quizzes                40 %           Sept 25                    Examination of        Problem 
              8 total, each                         Oct 9                      course material.      solving 
              worth 5% of final                     Oct 16 
              grade                                 Oct 23 
                                                    Oct 30 
                                                    Nov 20 
                                                    Nov 27 
                                                    Dec 4 
                                                    (all by 11:55 pm EST) 
              Assignment             25 %           November 13th by 5 pm  Analysis of               Communication  
                                                    EST                        nutrition-related     Critical 
                                                                               information in the    Thinking  
                                                                               media.                Inquiry & 
                                                                                                     Analysis 
              Participation          5 %            Five random online         Discussion posts      Communication  
                                                    class activities (by       and activities        Critical 
                                                    Friday 11:55 pm EST                              Thinking  
                                                    week of activity).                               Inquiry & 
                                                                                                     Analysis 
              Final Exam             30 %           TBA                        Examination of        Problem 
              (Cumulative)                                                     course material       solving 
              
              
              
              
              
              
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