7.5.1 Nutrition and Dietetics

(3) (Summer) (Restriction: Not open for credit to students with a biology or chemistry course in their program, or to students registered in the School of Dietetics and Human Nutrition, or to students who take NUTR 207) Provides students without a biology/chemistry background with the fundamental tools to critically assess nutrition related information, to evaluate their own diets, and to implement healthy changes. Emphasis is on current issues and maximizing health and disease prevention at different stages of the lifecycle.

(3) (Fall) (3 lectures) (Corequisites: BIOL 401 or FDSC 230) (Restriction: Not open to students who take NUTR 200 or NUTR 307 or who have taken PHGY 311 or BIOC 311) (Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.) Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.

(1) (Winter) (Prerequisites: all Required courses in Term 1 of the Dietetics Major.) (Corequisites: All Required courses in Term 2 of the Dietetics Major) (Restriction: Dietetics Major or Special Students (professional credentialing)) Introduction to the dietetics profession; principles and policies in food and nutrition essential to entry-level dietetics experiences; practice in dietary interviewing, problem solving and report writing related to Level 1 Professional Practice placements.

(3) Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.

(Summer: 4 weeks; Fall: 1 day) (Prerequisites: all Required courses in Terms 1 and 2 of the Dietetics Major.) (Restriction: Dietetics Major or Special Students (professional credentialing)) (Students must also register for NUTR 209D2.) (No credit will be given for this course unless both NUTR 209D1 and NUTR 209D2 are successfully completed in consecutive terms.) (NUTR 209D1 and NUTR 209D2 together are equivalent to NUTR 209.) Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.

(3) (Fall) (2 lectures and one 4-hour lab) (Prerequisite: FDSC 230 or corequisite with instructor's permission.) (Corequisite FDSC 211.) Study of composition, structure and chemical and physical properties of foods. To understand the scientific principals underlying chemical and physical phenomena that occur during the preparation of food. Laboratory emphasis on developing skills in handling and preparing food, and food assessment by sensory evaluation.

(3) (Winter) (2 lectures and one 4-hour lab) (Prerequisite: NUTR 214) A more intensive study of food and complex food mixtures, including their chemical and physical properties. Learning how to control the changes that take place during the preparation of food to obtain palatable, nutritious and safe food. An introduction to culturally determined food habits. Laboratory emphasis on acquiring new knowledge and application to basic food preparation and cooking principles.

(3) (Fall) (2 lectures and 1 conference) A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality.

(3) (Fall) (Prerequisites: BIOL 201 or AEBI 202, CHEM 212 or FDSC 230 or permission of the instructor.) (Restriction: Not open to students who have taken ANSC 330) (3 lecture hours) Cellular and organismal aspects of nutrition with emphases on biochemical and physiological roles of carbohydrates, lipids, proteins, minerals and vitamins in disease prevention and promotion of optimal health.

(1) (Winter) (One 2-hour conference/week) Human food intake assessment and evaluation will be practiced including modules on dietary interviewing, nutrition education teaching plans and documentation for the medical record. Practical aspects of health and food service administration will be addressed.

(5) (Summer: 7 weeks) Two interrelated modules of directed experience in normal and clinical nutrition and foodservice management, in health care settings and the private sector.

(2) (Fall) (2 lectures, 1 lab) (Prerequisite: Completion of 15 credits in a B.Sc. program) The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scienctific findings.

(3) (Winter) (3 lectures, 1 conference) (Prerequisite: ANSC 330 or NUTR 307) Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.

(4) (Winter) (Two 2-hour lectures) (Prerequisite: ANSC 323.) (Corequisite: NUTR 337.) Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.

(2) (Fall) An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing.

(2) (Winter) (Prerequisite: NUTR 345) Quantity food planning, costing, and evaluation. Laboratory experience with quantity food production following principles of food sanitation and safety, food quality and cost-evaluation.

(3) (Fall) (3 hour conference) (Prerequisite: NUTR 337) Sociocultural and economic influences on food choice and behaviour; health promotion and disease prevention through nutrition, particularly in high risk populations; the interaction of changing environment, food availability and quality as they affect health.

(8) (Winter: 10 weeks) Four interrelated modules of directed experience in clinical nutrition, foodservice management, normal nutrition education and community nutrition, in health care settings and the private sector.

(3) (Fall) (3 lectures) (Prerequisite: FDSC 211, BIOL 201 or BIOC 212) (Restriction: This course is not open to students who have taken NUTR 361) Basic principles of toxicology, health effects of exposure to environmental contaminants such as heavy metals, pesticides and radionuclides and ingestion of food toxicants such as food additives and preservatives; natural toxins in plants and marine foods, human health, ecosystem health, safety evaluation, risk assessment, and current Canadian regulations.

(3) (Fall and Winter) An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.

(3) (Fall or Winter) An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.

(Students must register for both NUTR 431D1 and NUTR 431D2.) (No credit will be given for this course unless both NUTR 431D1 and NUTR 431D2 are successfully completed in consecutive terms) (NUTR 431D1 and NUTR 431D2 together are equivalent to NUTR 431) An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.

(5) (Fall or Winter or Summer) (Limited enrolment) (Prerequisite: registration in NUTR 409 or equivalent.) (Restriction: students in the Dietetics Major or documentation of requirement for professional registration) An individualized course of study in dietetics and human nutrition not available through other courses in the School. Emphasis will be placed on application of foods and nutrition knowledge, analytic and synthesis skills, and time management. A written agreement between student and instructor must be made before registration. A "C" grade is required to pass the course.

(2) (Winter) (Prerequisite: NUTR 337) (2 lectures) An intense 4-week course focused on resolving clinically based case studies. The objectives: to develop skills in clinical problem solving, learn principles and methods for assessing the nutritional status of patients and to become skilled at interpreting clinical data relevant to assessing nutritional status and prognosis of hospitalized patients.

(2) (Winter) (Two 2-hour conferences) (Prerequisite: NUTR 344 and NUTR 311) Theories of behaviour change. Techniques and skills as applicable to the dietitian's role as communicator, interviewer, counsellor, educator, motivator and nutrition behaviour change specialist.

(5) (Fall) (Two 2.5-hour lectures) (Prerequisite: NUTR 344 and ANSC 424) Clinical nutrition intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitis, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.

(3) (Fall) (3 lectures, 1 conference) (Prerequisite: AGEC 242) The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.

(3) (Fall) (2 lectures, 3 hours research, 4 hours other) (Prerequisite: NUTR 337, AEMA 310 or BIOL 373) Introduction to methods of clinical, community, international, and laboratory-based nutrition research. Lectures, readings and assignments will cover basic research concepts. Students undertake a computer directed literature search and analysis.

(3) (Fall) (Prerequisite: NUTR 337.) (Corequisite: NUTR 450) An applied course in analysis and interpretation of nutrition data sets. Introduction to specialized dietary and anthropometric computer programs. Written and oral presentation of results.

Graduate courses available to undergraduate students at the U3 level, with permission of instructor. Note: not all graduate courses are offered each year.

(3) (Fall) (2 lectures and one seminar) (Prerequisite: For undergraduate students, consent of instructor required) This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.

(3) (Fall) (Prerequisites: Undergraduate Basic Biochemistry (3 credits), Undergraduate Mammalian Physiology (EDKP 331 or PHGY 202 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 392 or NUTR 207 or NUTR 307).) Multidisciplinary approach that integrates principles of bioenergetics with nutrition through the lifespan.

(14) (Fall: 16 weeks) (Prerequisite: NUTR 409) (Restricition: Not open to students who have taken NUTR 410) (Restriction: Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than, or equal to 2.50) Interrelated modules of directed experience in clinical nutrition, foodservice management, nutrition education and community nutrition, in health care setting and in the private sector.

(3) (2 lectures and one seminar) (Prerequisite: NUTR 445 for undergraduate students or consent of instructor) Discussion of knowledge in the area of nutrition and behaviour through lectures and critical review of recent literature; to discuss the theories and controversies associated with relevant topics; to understand the limitations of our knowledge. Topics such as diet and brain biochemistry, stress, feeding behaviour and affective disorders will be included.

(3) (3 lectures and a project) (Prerequisite (Undergraduate): FDSC 211 or BIOL 201 or BIOC 212) An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.