NUTR 120.3
Basic Nutrition
1/2(3L)

An introduction to nutrition and health. The concepts of recommended nutrient intakes and dietary guidelines are introduced. The major nutrients and their functions in the body are outlined. Nutrition issues facing the general public are presented.

NUTR 216.3
Fundamentals of Foods
1(3L-3P)
Prerequisite(s): CHEM 112; BIOL 110; NUTR 120, or the Division's permission.

Addresses issues and concepts relating to foods in order to understand food availability, nutrition recommendations, consumer trends, and food service practices. Foods will be studied as to their chemical and physical properties and their nutrient contribution to the human diet.

NUTR 220.3
Advanced Nutrition
2(3L-1.5P)
Prerequisite(s) or Corequisite(s): NUTR 120; BIOCH 211 and H SC 280.6 or permission of the Division.

An advanced nutrition course with emphasis on the underlying physiological and biochemical roles of nutrients. The principles of digestion, absorption, transport, and metabolism of major nutrients will be discussed, as well as the food sources of nutrients and chemical and physiological interactions of nutrients from various food sources.

NUTR 230.3
Professional Practice 1
1(3L/S)
Prerequisite(s): First-year standing in the revised B.Sc.(Nutr.) program.

An introduction to the profession of dietetics. Review of historical, political, social aspects of health care; health care structures; and current issues relating to the nutrition discipline and the dietetics profession.

NUTR 300.3
Professional Communications
2(2L-2T)
Prerequisite(s) or Corequisite(s): Minimum third-year standing and a public speaking course .

A study of factors affecting understanding and communication with others. Provides opportunities to practise various communication techniques and develop the skills necessary to communicate with other health professionals and patients.

NUTR 305.3
Research Methods
1(3L)
Prerequisite(s) or Corequisite(s): NUTR 220; STATS 246; or equivalent, or the Division's permission.

A study of research methods in science and nutrition. Focuses on interpreting, evaluating, applying and communicating scientific research.

NUTR 322.3
Nutrition Throughout the Lifespan
1(3L)
Prerequisite(s): NUTR 220 or the Division's permission.

An application of the principles of nutrition to nutritional demands, nutrition assessment and nutrition education throughout the lifespan. The approach will focus on nutrition during pregnancy, lactation, infancy, childhood and adolescence as well as in the elderly.

NUTR 330.3
Professional Practice 2
1&2(1.5P/T)
Prerequisite(s): NUTR 230 and second year standing in the revised B.Sc.(Nutr.) program.

Begins the process of enabling students to articulate and document the required competencies for entry-level dietetic practice, based on experiences obtained in the Nutrition Resource and Volunteer Centre (N.R.V.C.). Introduction to self-directed learning; preparation of learning contracts outlining experiences to be completed to meet specific course objectives.

NUTR 350.3
Introduction to Community Nutrition
2(3L)
Prerequisite(s) or Corequisite(s): NUTR 322.

Introduction to the field of community nutrition and its role in health and health care. The focus is on the process and theoretical foundations of nutrition education and the theories, methods and research perspectives applicable to nutrition education. The role of the community nutritionist in determining, delivering and managing community nutrition services is emphasized along with the tools, skills and techniques necessary for developing effective services.

NUTR 365.3
Quantity Food Production and Service
2(3L-3P)
Prerequisite(s): NUTR 216 or the Division's permission.

Studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control.