XII. Course Descriptions
Nutrition
Department of Animal and Poultry Science
Department of Family Relations and Applied Nutrition
Department of Human Health and Nutritional Sciences
| NUTR*1010 Nutrition and Society F,W (3-0) [0.50] |
| This course examines the significance of nutrition in terms of individuals and societies throughout the world. Factors involved
in the application of knowledge of nutritional needs and food selection.
|
| Offering(s): |
Also offered through Distance Education format. |
| Restriction(s): |
This is a Priority Access Course. for B.A.Sc. and FCS minor and some restrictions may apply during some time periods. |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*3070 Nutrition and Physical Activity Interventions W (3-0) [0.50] |
| This course examines the development, implementation, and evaluation of: a) integrated interventions to improve both nutrition
and physical activity behaviours; and, b) interventions to improve physical activity behaviours of people of different ages
in various settings. Various theories and models used to develop nutrition and physical activity interventions will be examined.
|
| Prerequisite(s): |
FRHD*3070, NUTR*2050 |
| Restriction(s): |
Registration in the B.A.Sc. program. |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*3090 Clinical Nutrition I W (3-3) [1.00] |
| The epidemiology, pathophysiology, and role of nutrition will be considered in the prevention and management of several major
chronic conditions including cardiovascular diseases, disorders of energy balance and diabetes mellitus. There is an emphasis
on developing the skills for high risk individual management approaches.
|
| Prerequisite(s): |
(BIOM*2000 or BIOM*3200), FRHD*3070, NUTR*2050, (NUTR*3190 or NUTR*3210), STAT*2090 |
| Co-requisite(s): |
FRHD*3400 |
| Restriction(s): |
NUTR*3040. Registration is limited to students registered in the B.A.Sc. AHN major.
|
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*3110 Food Security W (3-0) [0.50] |
| The prevalence of food insecurity in Canada and selected industrialized and non-industrialized countries is examined. The
course will review environmental, social, and other factors associated with food insecurity and take critical look at the
effectiveness of programs and policies designed to improve food security.
|
| Prerequisite(s): |
9.50 credits including NUTR*2050 |
| Restriction(s): |
Registration is limited to students registered in the B.A.Sc. AHN major. |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*3150 Aging and Nutrition W (3-0) [0.50] |
| This course provides an in-depth study of the determinants of food intake and nutrient recommendations for aging adults. Specific
consideration will be given to eating environments and physiological changes that influence access, preparation, and consumption
of food by older adults living in the community and in facilities. An emphasis will be placed on chronic disease prevention
and management.
|
| Prerequisite(s): |
1 of NUTR*1010, NUTR*2150, NUTR*3210 |
| Restriction(s): |
NUTR*2070 |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*3210 Fundamentals of Nutrition F,W (3-0) [0.50] |
| This is the foundation course for the study of nutrition. The occurrence, uptake and metabolic role of nutrients will be discussed
in relation to growth, reproduction and longevity in human subjects, domestic animals and other species.
|
| Prerequisite(s): |
BIOC*2580 |
| Department(s): |
Department of Human Health and Nutritional
Sciences
|
| NUTR*3330 Micronutrients, Phytochemicals and Health F (3-0) [0.50] |
| The course emphasizes the biochemical basis for the dietary essentiality of vitamins and minerals. The course extends the
fundamentals of nutrition to include conditional essentiality of micronutrients, biochemical individuality and the use of
micronutrient supplementation to promote human and animal health. Both plant and animal sources of nutrients are discussed.
|
| Prerequisite(s): |
NUTR*3210 |
| Department(s): |
Department of Human Health and Nutritional
Sciences
|
| NUTR*3390 Applied Nutritional and Nutraceutical Sciences I F (3-3) [0.75] |
| This course will introduce and develop key concepts of the applied aspects of the Nutritional and Nutraceutical Sciences.
Enrichment of foods with health protectant chemicals, establishing biomarkers and risk indicators of disease, testing of bioavailability/efficacy
to support basic health claims, health assessment and nutrigenomic analysis as adjuvants in the effective use of functional
foods and nutraceuticals, and regulatory and marketing/consumer issues are topics that will be addressed.
|
| Prerequisite(s): |
NUTR*3210 |
| Restriction(s): |
Registration in the B.Sc. NANS major or minor and the B.Sc. FFAN minor. |
| Department(s): |
Department of Human Health and Nutritional
Sciences
|
| NUTR*4010 Nutritional Assessment F (3-0) [0.50] |
| This course examines the principles and methods used in nutritional assessment of individuals and populations in health and
disease states. Dietary, anthropometric and biochemical techniques will be primary components. Nutritional screening, advanced
techniques for body composition assessment, physical exam and clinical indicators will also be addressed. Significant independent
learning will be required.
|
| Prerequisite(s): |
14.50 credits including NUTR*2050, NUTR*3210 |
| Restriction(s): |
Registration in the B.A.Sc. AHN major. |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*4040 Clinical Nutrition II F (3-0) [0.50] |
| This course is a continuation of NUTR*3090. This lecture based course is concerned with the application of nutrition to clinical conditions. Methods and content of
medical nutrition therapy in prevention and treatment of gastrointestinal, renal, hepatic diseases and catabolic states will
be emphasized. Ethical issues in nutrition management of disease and health professional practice will be addressed.
|
| Prerequisite(s): |
14.50 credits including, [1 of BIOM*2000, (BIOM*3100 or BIOM*3110), BIOM*3200], (NUTR*3040 or NUTR*3090)
|
| Restriction(s): |
Registration in the B.A.Sc. AHN major. |
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*4070 Nutrition Education F (3-0) [0.50] |
| This course covers methods and approaches in nutrition education with particular emphasis on community programs in nutrition
for different age groups; dietary counselling; nutrition education in the preschool, in prenatal and other specialized programs.
|
| Prerequisite(s): |
FRHD*3400, NUTR*2050 |
| Restriction(s): |
This is a Priority Access Course. Registration may be restricted to students registered in B.A.Sc. majors and the Family and Child Services minor during certain
time periods.
|
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*4090 Functional Foods and Nutraceuticals W (3-0) [0.50] |
| The course examines the relation of functional foods and nutraceuticals (FFN) to foods and drugs. The safety and efficacy
of individual FFN products, and the regulatory issues that influence the development and commercialization of FFN in global
markets are emphasized. (Also listed as FOOD*4090.)
|
| Prerequisite(s): |
NUTR*3210 |
| Equate(s): |
FOOD*4090 |
| Department(s): |
Department of Human Health and Nutritional
Sciences, Department of Food Science
|
| NUTR*4120 Applied Clinical Skills W (0-3) [0.50] |
| This is a laboratory-based course which will enable students to gain skills in independently completing nutrition assessments
and care plans of individuals and groups as they would be expected to do as nutrition professionals. Students will comprehensively
assess nutritional status, apply knowledge of human physiology, pathophysiology, medical terminology and nutritional assessment
to diagnose nutritional problems/issues and formulate, implement and evaluate a nutrition intervention.
|
| Prerequisite(s): |
NUTR*4010, NUTR*4040 |
| Restriction(s): |
NUTR*4850. Restricted to students in B.A.Sc. AHN with at least 75% grade average in all completed NUTR and FRHD courses.
|
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
| NUTR*4510 Toxicology, Nutrition and Food F (3-0) [0.50] |
| This course examines the role of foods, herbals and nutraceuticals as sources of antinutrients, natural toxins and environmental
contaminants. The impact of toxic exposures on nutritional status, the impact of nutritional status on safe metabolism of
toxins, and the use of this knowledge in the design of functional foods are also examined. Assessing the risk of genetically
modified foods and radioactive contamination of a food supply.
|
| Prerequisite(s): |
NUTR*3210 |
| Department(s): |
Department of Human Health and Nutritional
Sciences
|
| NUTR*4850 Field Experience in Nutrition Education W (2-4) [0.50] |
| This course offers a supervised experience in nutrition education and a seminar. Students will apply principles of program
planning, nutrition education theory and professional behaviour in a community setting. Placements may be arranged in institutional
or community health settings, educational facilities, social services, or food industry. Seminar topics include professional
ethics, exploring values, and issues management.
|
| Prerequisite(s): |
FRHD*3400, NUTR*4040, NUTR*4070 |
| Restriction(s): |
NUTR*4120 Instructor consent required.
|
| Department(s): |
Department of Family Relations and Applied
Nutrition
|
