Skip to navigation Skip to main content Skip to footer
Back to Concordia.ca
Concordia University logo
eConcordia logo

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.

Semester:

  • Winter (January 12 - April 13, 2026)

Instructor:

Please refer to the Course Outline below.

Program:

Undergraduate, 3 credits

Required Course Material Fee:

$122.04 CAD

Course material refers to all content that is needed to be licensed, acquired, or leased for the purpose of offering the online course.
This could include the electronic version of a textbook (or parts of it), images, articles, animations, audio, and/or video.
This material has been deemed essential for the course at the request of the instructor and/or content provider.
This fee is paid by students at the time of the retrieval of their eConcordia course and is in addition to the regular tuition that they pay to the university for the enrolment in the credit course.

Prerequisite

Students registered in a Biology or Biochemistry program may not take this course for credit.

Book:

  1. Catherine Calogeropoulos. What is Food? A reframing of human nutrition, 2nd Edition. McGraw-Hill Ryerson Limited.
  2. Wendy J. Schiff. Nutrition of Healthy Living, 5th Edition. McGraw-Hill Education. (NutritionCalc Plus included)

Registration Information:

Concordia students must register for this course in their Student Hub. 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.

COURSE OUTLINE

Disclaimer: Information regarding the eConcordia course found on this page may change without notice. For the most recent course list, visit the Student Hub. Furthermore, if this represents the initial offering of the course, no course outline will be available until the start of the first active semester.