Human Nutrition Department
Intro Nutrition for Nursing
This course introduces nursing students to the fundamentals of nutrition with emphasis on macronutrients and micronutrients along with their functions, dietary sources, digestion and metabolism, and how and why nutrient needs change throughout stages of the life cycle. Discussion will include use of current dietary recommendations and guidelines for health and well-being by health professionals. The importance of inter-professional practice for nutritional care will also be introduced. Credit will be granted for only one of HNU 135, HNU 142, HNU 161, HNU 215, or HNU 253. Restricted to current nursing students. Three credits.
Intro to Food & Health
In-Person, Online-No Scheduled Delivery
This introductory course exposes students to the range of subject matter covered in the degree program and provides an introduction to the field of nutrition. The role of nutrients in a healthy diet is featured along with identifying the behavioural, social and political factors that impact food choice. Students will discuss nutrition in the media and will begin to work with food guidance tools to explore nutrition and health promotion Credit will be granted for only one of HNU 142, HNU 135, HNU 161, HNU 185 or HNU 215. Three credits.
Intro to Foods
This course will introduce the physical and chemical properties of the major food groups, the extent to which these properties are altered by various types of processing, as well as issues of food quality and safety and their implications for human health. Topics will include how chocolate is made, sugar crystallization, cheese manufacture and the role of gluten in bread structure. Skills in baking, measurement and the manipulation of food ingredients will be emphasized. Three credits and lab.
Intro to Food Science
This course provides an introduction to scientific concepts as a basis for understanding foods as a complex chemical system. It includes a study of the properties of food components affected by chemical and physical changes; the foundations of various food preservation methods; food safety; and the principles of food evaluation by sensory and objective methods. Students will complete the TRAINCAN Management Level Food Safety Training. Three credits and lab.
This course introduces the foundational knowledge and competencies integral to the dietetics profession. Students will review the nutrition care process and explore ethical practice, evidence–based decision making, and apply knowledge and skills essential for effective communication and collaboration. It will provide an understanding of adult learning principles with a focus on self-directed learning, reflective practice, and an introduction to behaviour change theories in the context of dietetics. Credit will be granted for only one of HNU 225, HNU 235 or HNU 325. Prerequisite: HNU 142 completed; 242 concurrently. Three credits and a nutrition communications lab.
Students will learn the fundamentals of the science of nutrition with emphasis on energy, macronutrients, vitamins and minerals required by humans. The functions of these nutrients, their food sources and how the body handles them will be discussed within the framework of nutrition in the promotion of health and the prevention of chronic disease. Credit will be granted for only one of HNU 242, HNU 215 or HNU 261. Prerequisites: one of HNU 135, 142; CHEM 101, 102; BIOL 111. Three credits.
Nutrit in Human Metabolism
Building on HNU 242, students will apply the principles of nutrition with an emphasis on nutrient functions and metabolism while drawing on foundational knowledge in biology and chemistry. Topics will include energy metabolism, weight management, nutritional concerns across the life course and the emerging role of nutritional genomics. Prerequisites: HNU 242 or 261; BIOL 251, 252, completed or concurrent; CHEM 225, 255, completed or concurrent. Three credits.
This course addresses the principles and methods in nutritional assessment of individuals and populations with consideration for variations in health status and stages across the life course. It provides the theoretical foundation for nutritional assessment in the nutritional care process. Methods for dietary, anthropometric, biochemical, ecological and clinical evaluations of individuals and populations are examined, along with the development and appropriate use of the Dietary Reference Intakes. Prerequisites: HNU 262; BIOL 252; CHEM 225, 255. Three credits and lab.
Nutrition in Chronic Disease
Nutrition care principles will be applied while examining the epidemiology, pathophysiology, and role of nutrition in the prevention and management of chronic diseases including, but not limited to, weight management, cardiovascular disease, diabetes mellitus, and renal disease. The course will explore and provide applications of the nutrition care process including medical terminology, nutrition counselling and documentation of care. Credit will be granted for only one of HNU 355 and HNU 352. Prerequisite: HNU 225, 351 concurrently. Three credits and lab.
Food Service & Food Production
In this introduction to food service systems and quantity food production, principles, policies, and practices applied to the successful operation of quantity food service systems are examined. Topics include menu management; quantity recipe standardization and costing; procurement, production and service of quality food; marketing; quantity food service equipment; and environmental management. Prerequisites: HNU 262, 146. Three credits and lab.
This course involves identification of the specific nutrient needs of the individuals engaged in vigorous physical activity, with a focus on the role of nutrients in energy metabolism as a means to support exercise performance. Students will demonstrate an understanding of energy, nutrient and fluid guidelines appropriate for power, endurance and team sports and apply the guidelines to food choices for training and competition. Skills in evaluating scientific evidence in the field of sports nutrition will be emphasized. Prerequisite: CHEM 255; HNU 262. Three credits.
An introduction to the field of community nutrition and its role in health and health care, which assumes students’ familiarity with the theories and principles of normal nutrition. Students will explore the role of the community nutritionist in determining the needs of specific population groups; determinants of healthy eating; processes for planning, delivering, and evaluating community nutrition services; and necessary tools, skills and techniques for practice. Prerequisite: HNU 262. Three credits.
Maternal & Pediatric Nutrition
This class takes a life-course approach to examine the role of nutrition within the context of normal human development from pre-conception to adolescence. Emphasis is placed on nutritional concerns and recommended dietary practices during pregnancy, lactation, and early childhood. The management of common childhood and adolescent dietary concerns is also discussed. Prerequisites: BIOL 252; HNU 262. Three credits.
Nutrition Research Design
This course introduces the research methodologies and techniques used to study human nutrition. Focusing on the research question, students will develop a research plan, through the review of existing literature, and articulation of methods that will best answer the research question. Different approaches to research will be covered including qualitative, quantitative and mixed methodologies, noting that each approach consists of multiple methods that may be used. Credit will be granted for only one of HNU 384 or 385. Prerequisites: STAT 101 and credit for all courses in the first two years of the human nutrition program sequence. Three credits.
An examination of the vital issues that surround our national and global food supply from production to consumption. The course will explore interdependency of the many factors underlying the science of food and feeding of people, including the relation of nutrition to health and social policy decisions, the food supply, and access to food, food security, food technology, and domestic and global food distribution. Open to students in all faculties. Three credits.
Nutrition in Global Health
This course examines global health within the context of an increasingly uneven, globalized world. The course departs from a biomedical orientation on health to interrogate competing health and health system discourses, the political-economy of global health, factors that perpetuate and underpin global health inequities, as well as insights into the global health governance and policy landscape. Given the imperative for ‘health for all’, strategies and options for creating and spreading health through social innovation and policy will be explored. Cross-listed as HLTH 301. Credit will be granted for only one of HNU 421 and HNU 497(2017-2018). Prerequisite: HNU 142. Three credits.
Nutrition in Aging
A study of nutrition related to older adults. Emphasis is on nutritional concerns and dietary recommendations for the older adult population. Topics covered include healthy aging, attitudes and demographic trends around aging in Canada. Dietary management of common concerns in older adulthood (including dementia and osteoporosis) is discussed. Prerequisites: HNU 262; BIOL 252. Three credits.
Policy for Health-Strategies
Designed to create an interdisciplinary learning experience for nursing, human nutrition and human kinetics students, this seminar course is an introduction to public policy change for health. The objective is to develop a fundamental understanding of healthy public policy development, analysis, and change from interdisciplinary and social justice perspectives. Issues such as healthy public policy, social and ecological determinants of health, social justice, health equity, and interdisciplinary/cross-sectoral and citizen lead policy action are explored. This course would be beneficial for students pursuing professions in the policy for health or healthcare delivery. Credit will be granted for only one of HKIN 433 and NURS 495, HKIN 495, HNU 495. Cross-listed as NURS 433 and HKIN 433. Three credits.
Food Product Development
This course is designed to advance the scientific practices leading to the development of new and improved food products. Students will work with the instructor and industry partners to carry out market research evaluations, and create and test the acceptability of new product formulations using the sensory evaluation laboratory. Prerequisites: HNU 145, 146; CHEM 225, 255; STAT 101. Three credits and lab.
Clinical Nutrition Therapy
An integrated approach to the study of clinical nutrition therapy within the following: the respiratory, neurological and gastrointestinal systems, cancer and wound healing. This course introduces the management of swallowing disorders, and the therapeutic use of enteral and parenteral nutrition support. Credit will be granted for only one of HNU 452, HNU 353 or HNU 354/454. Prerequisite HNU 355 or 352. Three credits and lab.
Food Service System Management
Building on material introduced in HNU 356, this course focuses on managerial decision-making relevant to human resource and financial management of food service systems in a range of settings in the public and private sectors. Using a problem-based learning approach, students working in small groups on problems assigned by the professor will examine current issues in food service practice and learn to apply quality assurance mechanisms in their management. Prerequisites: HNU 356; BSAD 112. Three credits.
Learn to think and act like an entrepreneur. This course provides the foundation for your entrepreneurial journey, covering topics such as the entrepreneurial mindset, problem discovery, customer discovery, business model development, and pitches. Throughout, you will be introduced to the theories and tools modern entrepreneurs use to design their ventures and be challenged to develop your own skills through class discussions and a term project. Cross-listed as BSAD 356. Prerequisite: BSAD 112. Three credits.
This capstone course focuses on the study of change, particularly as it relates to promoting and supporting healthy eating and nutritional health among community and population groups. Students will learn about policy, advocacy and art-based approaches to enhancing nutritional aspects of health and wellness. Prerequisites: HNU 365 and credit for all courses in first two years of the HNU program sequence. Three credits.
Internship Practicum I
A 14-week practicum course which prepares students to meet the entrance requirements for dietetic practice. Students work with preceptors in institutional and community settings to develop their assessment and communication skills; learn to plan; learn the basis of nutritional care; and choose a practice-based research project. Prerequisites: HNU 145, 146, 142, 225 or 235 and 225, 261/242, 262, 351, 352, 353/354, 356, 365, 385, 485; an overall average of 70 in the HNU program and an overall average of 75 in HNU courses, and minimum course grade of 65 in HNU 351, 352, 353/354; acceptance into the IDI program Six credits. Graded as pass/fail.
Internship Practicum II
A second 14-week (minimum) practicum course which provides opportunities to integrate theory and practice in a preceptor-supported environment, and to acquire the competencies required for entry-level dietetic practice. Interns will improve their skills in communicating, assessing, and implementing nutritional care, and complete a practice-based research project. Prerequisites: completion of the HNU program with an overall average of 70 and an overall average of 75 in HNU courses and minimum course grade of 65 in HNU 351, 352, 353/354, 452/454, 456, 481. Six credits. Graded as pass/fail.
Internship Practicum III
The final 14-week (minimum) practice course of the IDI program provides an opportunity to integrate theory with practice in a preceptor-supported setting of the IDI program. Students will develop their communication, assessment, implementation, and evaluation skills through participation in nutrition care activities. Completion of HNU 483 enables students to write the Canadian Dietetics Registration Exam (CDRE). Prerequisite: HNU 482. Six credits. Graded as pass/fail.
Applied Nutrition Research
This course will provide an advanced understanding of approaches, theories and methods used in human nutrition research. Building on topics covered in HNU 384, students will apply, analyze and critique qualitative, quantitative, and mixed methods approaches. Formative research approaches using mixed methodologies will highlight nutrition program development and evaluation. Knowledge mobilization and dissemination of research findings is emphasized. Credit will be granted for only one of HNU 485 or 495(2017-2018). Prerequisite: HNU 384. Three credits.
A full-year program of research in nutrition. An acceptable thesis based on original research must be submitted by the deadline to satisfy department requirements for a B.Sc. HNU honours degree. Credit will be granted for only one of HNU 490 and HNU 493. Prerequisite: HNU 485. Six credits.
Advanced Major & Hon Seminar
A critical study of current research in areas related to human nutrition. No credit.
ST: Nutrition Policy
Online-No Scheduled Delivery
The topic for 2017-2018 is Nutrition in Global Health. This course focuses on nutrition in tackling global disease burdens and achieving global health equity. It explores concepts, actors, governance, interventions, Sustainable Development Goals, nutrition transition, and other nutrition-related risk factors. The knowledge-translation framework, together with assets-based and integrated “bottom-up” approaches to community development, permeates the course and gives basis to the major course assignment. Various local and international guest speakers broaden the understanding of lecture topics. Prerequisites: HNU 351, 365. Three credits.