SiMON FRASER UNIVERSITY
S7s/75
-
MEMORANDUM
To....
SENATE
.
..
From
SENATE COMMITTEE ON UNDERGRADUATE
w
STUDIES
Subject.
,
NEW COURSE PROPQSAL - KIN
,
. ..
20 : 3
Date
....... .
NOVEMBER13
I.
1975
MOTION:
"That Senate approve and recommend approval to
the Board of Governors the new course, KIN. 220-3
- Human Foods and Nutrition, as set forth in
S.75-175."
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To ........
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SEN1TE
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Subtect
New course Proposal -
KIN
.
220-3
Date....
13th
November, 1975
Action
taken in the Senate Committee on Undergraduate
Studies at its meeting of November 12th, 1975 gives rise to the following
motion;
MOTION
That Senate approve and recommend approval to the
Board of Governors KIN. 220-3, Human Foods and Nutrition.
Daniel R. Birch
.
:ams
att.
0
SIMON FR
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IVERSITY
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Mr. H.M. Evans, Registrar &
Secretary to the Senate Committee
on Undergraduate Studies
Subject
See below.
22o-3
From .....
J.
Blanchet, Secretary,
Faculty of Interdisciplinary Studies
Undergraduate .culum con •ttee•
Date ......
....
Octaber 15
'
.1975
Proposal for New Course, KIN. 220-3, HUMAN FOODS
AND NUTRITION (I. S.C. 75-11).
The Faculty of Interdisciplinary Studies Undergraduate Curriculum Committee
has reviewed and approved the above proposal, and I am now transmitting
it to the Senate Committee on Undergraduate Studies for consideration.
JB:jk
Attachment.
40
icf
SENATE COMMITTEE ON UNDERGRADUATE STUDIES
NEW
COURSE PROPOSAL FORM
Calendar Information
Department:
KinesioZogy
Abbreviation Code:
KIN -
CourseNumber:
220
Credit Hours:
Vector: 2_
1
_
Title
of
Course:
HUMAN I?OODS AND NUTRITION
Calendar Description
of
Course:
A
study of foods
and the nutrients they contain, from the perspective
of
their function in the tissues, systems and organs
of
the intact human
organism. The emphasis will be on providing a physiological understanding
of
the body 's '
need for nutrients and the manner in which they are utilized.
Nature of Course
Prerequisites (or special instructions):
Kinesiology 110
What course (courses), if any, is being dropped from the calendar if this course is
approved:
2. Scheduling
How
frequently will the course be offered?
Annually - Spring Semester
Semester in which the course will first be offered?
_'L _"
_-._
f4111
91
7
Which
of your present facult
y
would
be available to make the proposed offering
possible?
Davison/Popma
0
Objectives
_
of the Course
(see attached)
4.
Budgetary and Space
_
Requirements (for information only)
What additional resources will be required in the following areas:
Faculty
none
Staff
none
Library
routine acquisitions
Audio Visual
none
Space
none
Equipment
none
5.
Date.
Jos&
m(
7.
.10
De ar4ethain
) C
an
Chairman, SCUS
SCUS 73-34b:- (When completing this form, for instructions see Memorandum SCUS 73-34a.
Attach course outline).
KINESIOLOGY 220-3
"HUMAN FOODS AND NUTRITION"
NATURE OF COURSE:
This course will assume knowledge of the basic material of the pre-
requisite course, Kinesiology 110-3 (CURRENT TOPICS IN HUMAN NUTRITION). It is
placed at the 200 level, since students with a perceived need for this information
are substantially in faculties outside of the faculty of science, and thus the
approach will, in biochemical terms, be relatively unsophisticated. Whereas
Kinesiology 110 covers primarily controversial topics, and does not attempt
systematic coverage, the proposed course will provide a more comprehensive survey
of the major nutrients, and their role in foodstuffs, human tissues, systems and
disease states.
RATIONALE:
Approximately half of the 200 students who took Kinesiology 110 last
semester indicated an intention to enroll in a follow-up course if one were
offered.
The material in Kinesiology 110 is intentionally fragmentary, emphasiz-
ing the esoteric, the arguable and the unproven and includes substantial socio-
cultural information. There is a need for a more complete account of human
nutrition than is possible in a single semester, presented with a more physio-
logical emphasis. Kinesiology 110 attempts merely to provide students with the
information needed to select an appropriate diet and to evaluate the sometimes
bizarre nutritional information and misinformation flooding the media. This
-2-
course is intended to provide understanding of why the various foods are needed
by the human body in terms of their content of the more established nutrients and
the physiological function of each.
S
0
KINESIOLOGY 220-3
"HUMAN FOODS AND NUTRITION"
COURSE OUTLINE:
- Components and composition of foods.
- Categories of foodstuffs - milk, beverages,
cereals, vegetables, meats.
- Digestion and absorption of foods.
- Food technology - processing and testing.
- Technological and synthetic foods.
- Marketing of foods - national and international.
- Selection of foods: geographic, cultural and economic
considerations, alcoholism.
- Nutrition B.C.
- Selection of foods - nutritional considerations.
- Methods for assessment of nutritional status.
- The liver - role in modifying nutrients for use by
cells.
- Cell membranes - lecithin, choline, inositol.
- Nutritional influences on membrane function -
vitamin E, antioxidants.
- Nutrition and vision.
- Connective tissue - collagen and Vitamin C.
- Metabolism of bone and teeth - calcium, magnesium,
flouride, phosphate.
- Nutrition and disease - resistance to infection.
- Nutrition and the blood - nutritional anaemias.
•
- Nutritional/endocrine interactions.
- Water metabolism and acid/base balance.
Page 2 - Course Outline
Kinesiology 220-3
- Nutritional adaptation to work and environmental
stress.
- Medicinal and pharmacological aspects of foods.
- Kwashiorkor and protein calorie malnutrition.
- Inborn errors of metabolism.
- Intravenous feeding.
- Nutritional influences in cardiovascular disease.
TEXT:
Passmore, Davidson, and Brock - HUMAN NUTRITION AND
DIETETICS, Churchill Livingston (1975).
0
Kines. 220 - Human Foods and Nutrition
Reading List
Required Text: Davidson, S., R. Passmore, J.F. Brock, Human Nutrition and
Dietetics, Churchill Livingstone, Edinburgh and London, 1975.
General Reference Books:
Altschul, A.M. (ed), New Protein Foods, Academic Press, 1974.
Anderson, L., Dibble, M., Mitchell, H. and Rynbergen, H.,,
Cooper's Nutrition in Health and Disease, J.B. Lippincott,
Toronto, 1972.
Ayres, J.C., F.R. Blood, C.O. Chichester et.al
., (eds), The
Safety of Foods, The Avi Publishing Company, Westport,
Conneticut, 1968.
Bajusz, E., Nutritional Aspects of Cardiovascular Disease,
J.B. Lippincott, Philadelphia, 1965.
Bowes, A., Church, C.F. and H.N., Food Values of Portions
Commonly Used, J.B. Lippincott, Philadelphia, 1970.
•
Brooks, F.P., Control of Gastrointestinal Function
Macmillan, London, 1970.
Canada Council on Nutrition, Dietar
y
Standard for Canada,
Information Canada, Ottawa, 1971.
DeLuca, H.F. and J.W. Suttie (eds), The Fat Soluble Vitamins,
University of Wisconsin Press, Madison, Wisconsin, 1970.
Goodhard, R.S. and M.S. Shils, Modern Nutrition in Health
and Diseased Lea and Febiger, Philadelphia, 1973.
Krause, M.V. and M.A. Hunscher, Food,Nutrition and Diet
Therapy, W.B. Saunders, Philadelphia, 1972.
Mayer, J., Human Nutrition: Its Physiological, Medical and
SOcial Aspects, Charles C. Thomas, Springfield, Illinois, 1972.
Underwood,E.J., Trace Elements in Human and Animal Nutrition,
Academic Press, New York, 1971.
Watson, G., Nutrition and your Mind: The Psychochemical
response, Harper and Row, New York, 1972.
Wolstenholma, G.E.W. and M. O'Connor, Nutrition and Infection,
Little and Brown, Boston, 1967.
