2017-2018 Academic Year

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Note: All courses listed below have a professional studies classification only, unless cross-listed with an arts and science discipline; or included as part of science minor.

NUTR 1010
Introduction to the Profession

0.5 unit
Prerequisite: admission to the Bachelor of Science in Applied Human Nutrition or permission of the instructor
An introduction to nutrition and dietetics practice. Topics may include the history and ethics of the profession, communication, evidence-practiced practice, cultural competence and relationships with food. Emphasis will be on developing student understanding of the scope and nature of the profession.

NUTR 1102
Introductory Foods: Plant Origin

0.5 unit
Prerequisite: grade XII chemistry or CHEM 1005
A study of the variety of edible plant sources including vegetables, fruits, grains, pulses, mushrooms, nuts, spices and herbs, ingredients: powders, flours, starches, sugars, proteins, fibres and oils, foods: pasta, bread, tea, coffee, chocolate, alcoholic beverages, food composition, preparation, preservation, safety and handling. Laboratory required

NUTR 1103
Introductory Foods: Animal Origin

0.5 unit
Prerequisite: grade XII chemistry or CHEM 1005
A study of the variety of foods from animal sources including meat, poultry, eggs, fish and shellfish, dairy products, edible animal by-products, ingredients: animal proteins, enzymes, animal fats and fish oils, introduction to food additives, basics of Canadian food legislation, regulatory and inspecting authorities. Laboratory required

NUTR 1106
Introduction to Nutrition

0.5 unit
An introduction to the science of foods and nutrition. Topics covered include nutrients and their relationship to human health and well-being, their function in digestion, and current Canadian recommendations. Food sources and the factors influencing food choices will also be investigated.

NUTR 2204
Food Processing

0.5 unit
Prerequisites: NUTR 1102 and 1103, or permission of the instructor
A study of the principles and industrial methods of food processing, manufacturing and packaging of dairy products including infant formulas, meat and poultry products, fats and oils, seafoods, fruits and vegetables, grain and pulses, beverages, and the classification and regulations of food additives and their applications in food technologies. Note: Students who have received credit for NUTR 3204 may not take this course for credit.

NUTR 2211
Intermediate Human Nutrition

0.5 unit
Prerequisites: NUTR 1106 and grade XII chemistry or CHEM 1005, or permission of the instructor
A study of the principles of nutrition with particular reference to the dietary reference intakes. Topics covered include digestion and absorption, macronutrients, micronutrients, metabolism and energy balance. Contemporary issues in nutrition will also be introduced. Note: Students who have received credit for NUTR 1209 or NUTR 1210 may not take this course for credit.

NUTR 2240
Child Care Health, Nutrition and Safety

0.5 unit
An examination of health, nutrition and safety, as they relate to the care of young children. Topics include environmental influences on health, nutritional needs, feeding issues, menu planning, food safety, and development of healthy behaviours from infancy to young school age children. 

NUTR 2260
The Cultural Context of Dietetics in Canada

0.5 unit
Prerequisite: permission of the instructor
An introduction and examination of the cultural contexts of dietetics in Canada. Canadian health systems, professional practice, roles of dietitians, Canadian food culture, culture of care, and communication and collaboration are explored.

NUTR 2261
The Cultural Competence of Dietetics in Canada

0.5 unit
Prerequisite: NUTR 2260 or permission of the instructor
A study of cultural competence of dietetic practice in Canada. Topics include professional practice, workplace culture, technology to support practice, practical skills in clinical, administrative and community dietetics and communication and collaboration. 

NUTR 2300
Nutrition for Fitness and Sport

0.5 unit
Prerequisite: NUTR 1106 and grade XII chemistry or CHEM 1005,or permission of the instructor
A study of the metabolism of exercise and the role of diet in athletic performance. Topics covered include components of energy expenditure, role of macro- and micro-nutrients in energy metabolism, fluid balance and replacement, exercise and body composition, use of ergogenic aids, diet and performance, exercise for health. 

NUTR 2324
Nutrition During the Life Cycle

0.5 unit
Prerequisites: NUTR 2211 or equivalent
An examination of the physiological, biochemical and sociological factors that affect nutritional requirements and recommendations over the life cycle. Appropriate strategies to improve the nutritional status of individuals and groups at different stages will be considered.

NUTR 3205
Natural Health Products

0.5 unit
Prerequisites: NUTR 2211, BIOL 2206, or permission of the instructor
An overview and critical evaluation of dietary supplements, herbal products and nutraceuticals, their active ingredients, traditional use, claimed health effects. Course includes the basics of pharmacokinetics and an introduction to the major classes of active herbal substances, and the Canadian Natural Health Products Regulations. Note: Students who have received credit for NUTR 2205 may not take this course for credit.

NUTR 3313
Research Methods in Nutrition and Dietetics

0.5 unit
Prerequisites NUTR 2324, MATH 2208 and 2209 (may be taken concurrently)
An examination of research designs in relation to their use in theory development and problem solving in various aspects of nutrition and dietetics. Their application to professional dietetic practice will be studied.

NUTR 3315
Food Service Systems

0.5 unit
Prerequisites: NUTR 2211 or equivalent and 0.5 unit of BUSI or permission of the instructor
A study of the theory, policies, and practices applied to the successful management of quantity food service systems. Based on a systems perspective, topics include menu development, procurement, production, distribution and quality improvement. A recognized management level safe food handling certification program is incorporated in this course. Laboratory required

NUTR 3325/GAHN 6325
Advanced Human Nutrition and Metabolism

0.5 unit
Prerequisites: NUTR 2211 or equivalent, CHEM 3502 (may be taken concurrently) and BIOL 2206
An examination of how the human body metabolizes energy, nutrients and select non-nutrients in the context of health and disease. Topics covered include: regulation of energy metabolism, effect of organ failure on intermediary metabolism, and abnormal metabolism due to inherited defects in absorption, transport and metabolism of selected nutrients.

NUTR 3326
Ecological Perspectives of Food

0.5 unit
Prerequisite: NUTR 2211 or equivalent or permission of the instructor
A study of the relationship between the availability and consumption of food at both the personal and global level, and the nutritional status of individuals and populations. Policies that regulate the functioning of national and international food systems will be examined. Laboratory required

NUTR 3330/GAHN 6330
Food and Nutrition for Successful Aging

0.5 unit
Prerequisite: NUTR 2211 or equivalent or permission of the instructor
An overview of the nutritional status of the elderly and nutrient requirements for successful aging with special emphasis on proper food selection in a variety of settings. Physiological changes and their effect on nutritional needs as well as certain age related diseases and associated nutritional deficits and requirements will be studied. Nutritional assessment and food programs will be examined.

NUTR 3407
Introduction to Client Care

0.5 unit
Prerequisites: NUTR 2324 and 0.5 unit of FSGN (may be taken concurrently)
An introduction to the principles of client care, counselling and cultural competence. Students will be introduced to the Nutrition Care Process. Focus will be placed on practical skills required for nutrition assessment, screening, interviewing, counselling, and documentation. This course will also include an introduction to basic medical terminology.

NUTR 4400/GAHN 6400
Issues in Food Product Development

0.5 unit
Prerequisites: NUTR 2204 and CHEM/BIOL 3501 or permission of the instructor (CHEM/BIOL 3501 may be taken concurrently)
A study of the principles of food product development and the conditions that result in novel food production. Current and potential markets for novel food ingredients and health applications for reformulated and conceptually new food products are reviewed/discussed/explored. This course provides practical skills in food product development. Laboratory required

NUTR 4406
Seminar in Nutrition

0.5 unit
Prerequisite: completion of 15.0 units of university credit or permission of the instructor
A critical study of recent literature in nutrition. Based on the principles of Evidence Based Practice and knowledge translation, this course involves communication of nutrition research through presentations, discussions and written communications. A range of quantitative and qualitative aspects of nutrition research will be explored based on student interest.

NUTR 4408/GAHN 6408
Medical Nutrition Therapy I

0.5 unit
Prerequisites: NUTR 3407, BIOL 2206 and CHEM 3501 (may be taken concurrently)
An introduction to the use of the Nutrition Care Process in the treatment of disease with nutrition. Topics covered will include nutritional assessment in the clinical setting, parenteral/enteral nutrition support, pharmacology; pathophysiology and treatment of metabolic stress, cancer and disorders of the gastrointestinal system and immune system.

NUTR 4409/GAHN 6409
Medical Nutrition Therapy II

0.5 unit
Prerequisite: NUTR 4408/GAHN 6408
A continuation of NUTR 4408/GAHN 6408. Topics covered will include Diabetes Mellitus, cardiovascular disease, obesity management, hypertension, renal disease, neurological disorders, dysphagia management, pulmonary disorders, inborn errors of metabolism. Issues pertaining to interprofessional practice will also be addressed. Laboratory required
  

NUTR 4414/GAHN 6414
Nutrition Education in the Community

0.5 unit
Prerequisites: NUTR 2324 and completion of 15.0 units of university credit, or permission of the instructor
The theoretical perspectives that form the basis of nutrition education and their application to the development of educational strategies and programs to improve the public’s eating habits will be studied. Developments in nutrition education research, the role of the political and legislative process in health promotion, and the effectiveness of nutrition education interventions will be examined. Laboratory required

NUTR 4417/GAHN 6417
Management and Entrepreneurship in Nutrition Practice

0.5 unit
Prerequisite: completion of 15.0 units of university credit or permission of the instructor
A study of the theory, policies and practices involved in planning and management for new or existing nutrition, food service or dietetic enterprises. Based on a business or project plan model, topics include identification of innovations, marketing, operations planning, change management, risk control and financing. Laboratory required

NUTR 4444
Elements of Professional Practice

0.5 unit
Prerequisite: completion of 15.0 units of university credit or permission of the instructor
A study of current professional practice issues.  Using elements of practice as a basis for reflection, students will examine how theory, history, philosophy, ethics, standards, competencies and their interrelationships influence professional practice.

NUTR 4490
Directed Study or Research

0.5 unit

NUTR 4491
Directed Study or Research

0.5 unit
Prerequisites: completion of 15.0 units of university credit and permission of the instructor
A course designed to encourage the student to do independent work in a particular area of nutrition. The outline is worked out by the student(s) and professor(s) involved and will include a literature review and practical work. The student will be required to present a concise report of results in a written paper and a seminar. Departmental approval is required before registering.

NUTR 4499
Honours Thesis

1.0 unit
Prerequisite: advanced standing in the honours program
Honours students in applied human nutrition are required, in their final year, to undertake a research project in consultation with the department and to present a research paper at the conclusion of this project.

NUTR 4501
Administrative Internship

1.0 unit
Prerequisite: acceptance into the Internship Education Program
An administrative dietetics internship including experiences in both traditional and non-traditional dietetic environments related to food service systems. This includes financial accountability, revenue generation, human, material, physical and operational resources.

NUTR 4502
Clinical Internship

1.0 unit
Prerequisite: acceptance into the Internship Education Program
A clinical dietetics internship involving the development, implementation and evaluation of nutrition care plans in a variety of clinical and community settings.

NUTR 4503
Community Internship

1.0 unit
Prerequisite: acceptance into the Internship Education Program
A community dietetics internship providing experiences in assessing needs, planning, coordinating, implementing and evaluating nutrition intervention programs for individuals and groups in a variety of community settings. The focus is on health promotion and disease prevention.


Academic Note: This web-based calendar information is applicable for the current 2017-2018 academic year which runs from September 01, 2017 to August 31, 2018.  

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