Health Sciences 2014–2015 University Calendar

6.5.1

Nutrition and Dietetics

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.

NUTR 207 Nutrition and Health.

(3) (Fall) (3 lectures) (Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 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.

(2) (Fall) (Prerequisite(s): All U0 (freshman) science/math entrance requirements or permission of instructor.) (Corequisite(s): All Required courses in Term 1 of the Dietetics Major.) (Restriction(s): Open only to students in the B.Sc. (Nutr.Sc.); Major in Dietetics.) Introduction to the dietetics profession including ethics, policies and procedures; federal and provincial policies in food and nutrition; dietetic practice in the hospital environment; practice competencies in dietetics; including hospital/placement site visits. Introductory activities related to food, food service and nutrition.

‡NUTR 209 Professional Practice Stage 1B.

(2) (Prerequisites: All U1 required courses of the Dietetics major: ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217, NUTR 322 and NUTR 341.) (Prerequisites: All U0 math and science entrance requirements must be complete prior to commencement of NUTR 209.) (Note 1: The course NUTR 209 includes a $150 fee for the Level I stage manual. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.) Supervised activities related to food, nutrition, nutrition behaviour, health promotion, communication and education for dietetic practice.

NUTR 214 Food Fundamentals.

(4) (Fall) (One 3-hour lecture and one 4-hour lab) (Prerequisite: FDSC 230 or corequisite with instructor's permission.) (Corequisite: 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.

NUTR 217 Application: Food Fundamentals.

(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.

NUTR 301 Psychology.

(3) (Winter) (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.

NUTR 307 Human Nutrition.

(3) (Fall) (Corequisites: ANSC 234 or BIOC 311, and 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(s): NUTR 209.) (Prerequisite(s): Fall term U2 required Dietetics Major courses) The nutrition care process, clinical reasoning and documentation for the medical record. Preparation for the application of knowledge in practice, for clinical nutrition and food service administration rotations, will be addressed.

‡NUTR 311 Professional Practice Stage 2B.

(5) (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 food service management, in health care settings and the private sector.

NUTR 322 Applied Sciences Communication.

(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.

NUTR 337 Nutrition Through Life.

(3) (Winter) (3 lectures, 1 conference) (Prerequisites: ANSC 234 or BIOC 311, plus ANSC 330 or NUTR 307) Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.

NUTR 341 Global Food Security.

(3) (Prerequisites: NUTR207 or permission of Instructor) Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. McGill undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.

NUTR 343 Accounting and Cost Control.

(3) (Fall) (3 lectures) (Restriction(s): Not open to students who have taken AGEC 343.) An introduction to the basic principles and concepts of responsibility accounting and cost control, analysis and utilization of financial statements and control system data for decision making.

NUTR 344 Clinical Nutrition 1.

(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.

NUTR 345 Food Service Systems Management.

(4) (Fall) (Prerequisite: NUTR 209.) An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on management theory, marketing, quality control, customer relations, food safety and sanitation, budget preparation, principles of menu planning, recipe standardization and costing.

NUTR 346 Quantity Food Production.

(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.

NUTR 403 Nutrition in Society.

(3) (Fall) (3 hour conference) (Prerequisite: NUTR 337) Health systems, public health and political influence in Canada, as related to nutrition. Assessment of food and nutrition related issues of communities/populations; nutrition surveillance data; sociocultural and economic influences on food choice and behaviour; health promotion planning and disease prevention; evaluation of community interventions.

‡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, food service management, normal nutrition education and community nutrition, in health care settings and the private sector.

NUTR 430 Directed Studies: Dietetics and Nutrition 1.

(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.

NUTR 431 Directed Studies: Dietetics and Nutrition 2.

(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.

NUTR 431D1 (1.5), NUTR 431D2 (1.5) Directed Studies: Dietetics and Nutrition 2.

(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.

NUTR 432 Directed Studies: Dietetics and Nutrition 3.

(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.

NUTR 433 Directed Studies: Dietetics and Nutrition 4.

(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.

NUTR 436 Nutritional Assessment.

(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.

NUTR 438 Interviewing and Counselling.

(2) (Winter) (Two 2-hour conferences) (Prerequisites: 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.

NUTR 446 Applied Human Resources.

(3) (Fall) (3 lectures, 1 conference) (Prerequisite: NUTR 345 or permission of instructor.) The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.

NUTR 450 Research Methods: Human Nutrition.

(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.

NUTR 480 Industrial Stage/Nutrition.

(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.

NUTR 497 Professional Seminar: Nutrition.

(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.

Graduate courses are available to undergraduate students at the U3 level, with permission of instructor.

Note: Not all graduate courses are offered each year.

NUTR 501 Nutrition in Developing Countries.

(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.

NUTR 503 Bioenergetics and the Lifespan.

(3) (Fall) (Prerequisites: Undergraduate Basic Biochemistry (3 credits), Undergraduate Mammalian Physiology (EDKP 331 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: 17 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, food service management, nutrition education and community nutrition, in health care setting and in the private sector.

NUTR 511 Nutrition and Behaviour.

(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.

NUTR 512 Herbs, Foods and Phytochemicals.

(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.

NUTR 545 Clinical Nutrition 2.

(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.) Pathophysiology and clinical nutrition intervention for various disease conditions including dysphagia, gastrointestinal and liver disease, diabetes mellitus, renal disease and other.

H NUTR 546 Advanced Clinical Nutrition 3.

(3) (1. Fall) (Prerequisite(s): NUTR 344) (Corequisite(s): NUTR 545) Advanced topics in clinical nutrition, emphasizing nutrition support in complex disease conditions and critical care.

NUTR 551 Analysis of Nutrition Data.

(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.

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