BIOL 203 - Fundamental Nutrition
This course deals with food composition (carbohydrates, lipids, proteins, vitamins, and minerals), its absorption and utilization, energy balance, special diets, and food technology. Lectures only.
- Winter (January 6 - April 13, 2022)
Undergraduate, 3 credits
$115.45 CAD + applicable taxes.
Students registered in a Biology or Biochemistry program may not take this course for credit.
What is Food? by Catherine Calogeropoulos and Nutrition of Healthy Living Edition: 5th Edition Author: Wendy J. Schiff, which includes Nutrition Calc.
Concordia students must register for this course in their MyConcordia portal. It is strongly recommended that they consult Concordia's class schedule prior to enrolling in order to be aware of any registration restrictions (see the notes).
Once registered, students must then sign up for an eConcordia account to access the course material.
» Visit the registration section for details.
Highlighted Course Feature: the Master Chef Assignments
Master Chef: A heuristic approach to healthy eating
Understanding nutrition requires learning about the origin of the foods we eat. In the strict botanical sense, the great majority of foods we eat are fleshy fruits, seeds of dry fruits, leaves and underground storage organs. There is great value in anchoring our knowledge of nutrition to botany: when we create meals with botanical diversity in mind, we capture a broader spectrum of essential nutrients. This approach to healthy eating becomes a simple heuristic–a shortcut to healthy eating.
Each Master Chef activity aims to establish a link between specific essential nutrient and their sources. With over five hundred entries each term, Master Chef provides a student-driven platform for teaching and learning about the fundamentals of nutrition. Featured in these videos are the best entries.
Theodore Van Beusekom
Disclaimer: Information regarding the eConcordia course found on this page may change without notice. For the most recent course list, visit the MyConcordia Portal. Furthermore, if this represents the initial offering of the course, no course outline will be available until the start of the first active semester.