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 221.3
Advanced Nutrition Micronutrients 2(3L/1.5P) Prerequisite(s) or Corequisite(s): NUTR 120.3, BIOC 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.
NUTR 230.3
Professional Practice I 1(3L/S) Prerequisite(s): First-year standing in the 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 305.3
Research Methods 2(3L) Prerequisite(s) or Corequisite(s): NUTR 220; PLSC 314; 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 321.3
Advanced Nutrition Macronutrients and Energy 1(3L/1.5P) Prerequisite(s) or Corequisite(s): NUTR 120.3, NUTR 221.3, BIOC 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.
NUTR 322.3
Nutrition throughout Lifespan 1(3L) Prerequisite(s): NUTR 221 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 II 1&2(1.5P/T) Prerequisite(s): NUTR 230 and second year standing in the 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.
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.