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.
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 221.3
Registration Info — 2004-2005 Regular Session»Advanced Nutrition: Micronutrients 2(3L/1.5P) Prerequisite(s) or Corequisite(s): NUTR 120.3, BIOCH 211.3 and HSC 208.6 or permission of the Division.
This is an advanced nutrition course with emphasis on the underlying physiological and biochemical roles of the micronutrients (vitamins and minerals). The principles of digestion, absorption, transport, and metabolism will be discussed as will food sources and dietary recommendations.
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.
A study of research methods in science and nutrition. Focuses on interpreting, evaluating, applying and communicating scientific research.
NUTR 321.3
Registration Info — 2004-2005 Regular Session»Advanced Nutrition: Macronutrients and Energy 2 (3L/1.5P) Prerequisite(s) or Corequisite(s): NUTR 120.3, NUTR 221.3, BIOCH 211.3 and HSC 208.6 or permission of the Division.
This is an advanced nutrition course designed to provide a scientific framework for the study of macronutrient nutrition and energy needs of humans. This course places emphasis on carbohydrate, fat, and protein metabolism and includes fibre, fatty acids, cholesterol, amino acids and energy. Foods sources and dietary recommendations are also discussed.
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.
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.
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.
Studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control.