NUTR 420.3
Current Issues in Nutrition
2(3L)
Prerequisite(s) or Corequisite(s): NUTR 425 and 440, or the Division's permission.

An in-depth examination of contemporary issues such as diet and heart disease, influence of lifestyle factors on nutrition, nutrition labelling and health claims, and nutraceuticals. Controversies in nutrition and cultural aspects of food are also discussed.

NUTR 425.3
Nutritional Assessment
1(3L-1.5T)
Prerequisite(s): Minimum third-year standing.

Theory and methods of nutritional assessment for individuals and groups, including methods for assessment of dietary intake, biochemical, anthropometric and clinical evaluation.

NUTR 430.3
Professional Practice 3
1&2(1.5P/T)
Prerequisite(s): NUTR 330 and third year standing in the revised B.Sc.(Nutr.) program.

Builds on NUTR 330 by continuing the process of enabling students to articulate and document the required competencies for entry-level dietetic practice, based on experiences obtained in both formal learning and work/volunteer activities. Students are expected to complete a wide variety of increasingly challenging experiences, either through the N.R.V.C. or other agencies and organizations, aimed at meeting the specific objectives of the course.

NUTR 440.6
Clinical Nutrition
1&2(3L-1.5P)
Prerequisite(s) or Corequisite(s): NUTR 425.

A discussion of the role of nutrition in the etiology, pathophysiology, treatment and prevention of human disease. Principles underlying nutritional care will be emphasized.

NUTR 450.3
Nutrition Program Planning and Evaluation
1(3L/P)
Prerequisite(s): NUTR 350.

Provides an understanding of the theories, principles, and techniques involved in planning and evaluating nutrition programs. Students will work together to plan a nutrition program for a local agency or organization.

NUTR 466.3
Organization and Management of Food service Systems
1(3L)
Prerequisite(s) or Corequisite(s): NUTR 365; COMM 101 or 102 or Corequisite(s); minimum fourth year standing or the Division's permission.

A study of philosophy and functions of management as applied to food services, principles of organization, human resource management, work improvement, utilization of resources and labour-management relations.

NUTR 480.3
Directed Studies in Nutrition
1/2(6P/R) or 1&2(3P/R)
Prerequisite(s): Permission of the course coordinator and supervising faculty member.

Provides individual students with an opportunity to undertake independent and advanced study in nutrition. Projects may involve laboratory or field work and/or library research. The student must choose the project in consultation with a faculty member.

Note: Students with credit for NUTR 481 may not take this course for credit.

NUTR 481.6
Directed Studies in Nutrition
1&2(6P/R)
Prerequisite(s): Permission of the course coordinator and supervising faculty member.

Provides individual students with an opportunity to undertake independent and advanced research in nutrition. Projects will involve laboratory or field work and library research. The student must choose the project in consultation with a faculty member.

Note: Students with credit for NUTR 480 may not take this course for credit.

NUTR 530.33
Professional Practice 4
1&2(C/T) 36 weeks
Prerequisite(s): Completion of all required courses from Years 1, 2, and 3; criminal records check..

Thirty-six week practice-based experience with either Saskatoon District Health or Regina Health District (plus experiences in other health districts and Tribal Councils in the province). The course provides students with opportunities to acquire the knowledge, skills and behaviors required to practice as a dietitian. All areas of entry-level practice will be experienced across the spectrum of nutritional care.

Note: The 36-week practice-based experience includes a 2-week break.