Nutritional Sciences

While food is a basic need, eating involves complex biochemical processes. Nutritional Sciences ties biology and chemistry, physics, economics, and sociology together in relation to health and wellness. In addition to exploring the nutrients of food and the metabolic processes of the body, current issues about nutrition are also covered.

Regardless of your background, this course provides a good understanding of the science behind food and nutrition.

Course Outline

A certificate will be awarded upon successful completion of the final exam. Students have 24 weeks to complete the course; however, it can be completed sooner than the allotted time depending on the pace of the individual. Members of the BCRPA are eligible to receive 20 BCRPA CECs (Continuing Education Credits) upon completion of this course.

Lesson 1: The Science of Nutrition
Lesson 2: Assessing Nutritional Status and Guidelines For Dietary Planning 
Lesson 3: Chemical And Biological Aspects Of Nutrition 
Lesson 4: Nutritional Physiology: Digestion, Absorption, Circulation and Excretion 
Lesson 5: Carbohydrates 
Lesson 6: Protein 
Lesson 7: Lipids
Lesson 8: Energy Metabolism 
Lesson 9: Energy Balance and Body Weight Regulation
Lesson 10: Water-Soluble Vitamins 
Lesson 11: Fat-Soluble Vitamins
Lesson 12: Major Minerals 
Lesson 13: Trace Minerals 
Lesson 14: Life Cycle Nutrition


Total program cost:

$599.00 plus gst/hst (if applicable)
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This course includes:

• Course workbook (includes practice quizzes)

• Lesson tests

• Full access to the Online Learning Centre

Nutrition: From Fundamentals to Food textbook by Michelle McGuire and Kathy A. Beerman

• Final exam

• Support and assistance while you study

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