• NUTR 200 Contemporary Nutrition.
(3) (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: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV) (Restriction: Not open to students who take NUTR 200 or EDKP 292) (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.
‡NUTR 208 Professional Practice Stage 1A.
(1) (Winter) (Prerequisites: All required courses in Term 1 of the Dietetics Major: AGEC 242, LSCI 211, NUTR 207, NUTR 214) (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.
• ‡NUTR 209 Professional Practice Stage 1B.
(2) (Prerequisites: All U1 required courses of the Dietetics major: AGEC 242, ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217 and NUTR 322. All U0 math and science entrance requirements must be complete prior to commencement of NUTR 209.) (The course NUTR 209 includes a $150 fee for the Level I stage manual and name tags for students' identification at their placement sites. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.) Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.
(4) (Fall) (One 3-hour lecture and one 4-hour lab) (Prerequisite: FDSC 230 or corequisite with instructor's permission.) (Corequisites: FDSC 211 or LSCI 211) (This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.) The structure and composition of foods, sensory evaluation and the scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations and “hands-on” experience to relate culinary, nutritional and food safety theory to practical applications.
(4) (Winter) (One 3-hour lecture and one 4-hour lab) (Prerequisite: NUTR 214) (The course NUTR 217 includes a $200.00 fee for the laboratory supplies including food ingredients and required prepared text for the course. The fee is refundable until the end of the add/drop period.) 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) (Corequisite(s): ANSC 234 or BIOC 311, and PHGY 202 or PHGY 210 or ANSC 323 or NUTR 207) (3 lecture hours and 1 tutorial/conference hour.) Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.
‡NUTR 310 Professional Practice Stage 2A.
(1) (Winter) (One 2-hour conference/week) (Prerequisite: NUTR 209) 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.
• ‡NUTR 311 Professional Practice Stage 2B.
(5) (Summer) (Prerequisites: ANSC 330 or NUTR 307, and all U2 required courses: AEMA 310, AGEC 343, ANSC 323, ANSC 424, NUTR 310, NUTR 337, NUTR 344, NUTR 345, NUTR 346.) (The course NUTR 311 includes a $125 fee for the Level II manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.) Two interrelated modules of directed experience in normal and clinical nutrition and foodservice management, in health care settings and the private sector.
(3) (Winter) (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 scientific findings.
(3) (Winter) (3 lectures, 1 conference) (Prerequisites: ANSC 234 or BIOC 311, plus 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) (Prerequisites: ANSC 234 or BIOC 311, and ANSC 323, plus ANSC 330 or NUTR 307.) (Corequisites: NUTR 337 and ANSC 424.) Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.
(3) (Fall) (Prerequisite: NUTR 209.) 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) (NUTR 346 includes a fee of $300.00 for the Hazard Analysis Critical Control Points (HACCP) online course, the Canadian Food Safety Certification Advanced.fst book and examination and for a laboratory manual and supplies. The fee is refundable if the course is dropped before the add/drop deadline.) 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.
‡NUTR 408 Professional Practice Stage 3A.
(1) (Prerequisite: NUTR 311) (Corequisite: NUTR 409) Orientation and educational topics linking theory to practice for field placements in the clinical setting.
‡NUTR 409 Professional Practice Stage 3B.
(8) (Winter: 10 weeks) (Prerequisites: NUTR 311, NUTR 403, NUTR 446, NUTR 450, NUTR 545.) (The course NUTR 409 includes a $125 fee for the Level III manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.) 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.
• NUTR 420 Toxicology and Health Risks.
(3) (Fall) (3 lectures) (Prerequisites: FDSC 211 or LSCI 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.
(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.
(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.
(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) (Prerequisites: AEMA 310 or BIOL 373, and NUTR 307 or ANSC 330) 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.
(12) (Note: Open to students who have a minimum of 60 credits in the Double Major Food Science/Nutritional Sciences or permission of department.) Stage with an approved host organization in the nutrition product industry.
(1.5) (Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.) A capstone course which requires a student to research a topic relevant to an industrial aspect of Nutritional Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
(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.
‡NUTR 510 Professional Practice - Stage 4.
(14) (Fall: 16 weeks) (Prerequisite: NUTR 409) (This course includes a $125 fee for the Level IV stage manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.) 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) (Fall) (3 lectures and a project) (Prerequisites (Undergraduate): FDSC 211 or LSCI 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.
(5) (Fall) (Two 2.5-hour lectures) (Prerequisites: NUTR 344 and ANSC 424) (Restriction: Not open to students who have taken NUTR 445) (This course includes a fee of $300 for the purchase of professional diet manuals available only to ASPEN (American Society of Parenteral and Enteral Nutrition), ADA (American Dietetics Association), DC (Dietitians of Canada) or OPDQ (Ordre Professionnel des Dietetistes du Quebec) members certified to instruct qualifying students in Dietetics. These manuals are not available to the general public, hence the School is responsible for procuring these necessary materials. The fee is refundable until the end of the add/drop period as long as the manuals are intact.) 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) (Prerequisite: NUTR 337) (Corequisite: NUTR 450) (This course includes a fee of $100 for a course and lab manual prepared by the instructor of the course. The fee is refundable until the end of the add/drop period as long as the manual is intact.) 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.
