An introduction to nutrition and practical approaches for healthy diet and disease prevention. Not to be held with HNSC 1210.

This course will present facts and fallacies about food from harvest to market forms. Emphasis will be placed on technological development, consumer concerns and factors affecting nutritional quality. Current issues related to food safety and nutritional trends will also be discussed.

This course addresses the relationship between nutrition and health. The focus is on healthy eating and on strategies for modifying food patterns within the context of lifestyle and culture. May not be held with HNSC 1100. Not available to students who hold credit for HNSC 2170.

(Lab required) An introduction to research designs, methods and techniques, as well as the practice of disseminating results, in the context of selected determinants of health. Applications in natural and social sciences will be presented. Skills related to presenting research findings will be taught. May not be held with HMEC 2000 or HMEC 2050.

Examination of nutritional needs throughout the life cycle, the nutritional concerns of different age groups and the development of healthy eating practices.

The scientific principles underlying nutrient function and dietary requirements.

(Lab required) Food preparation, preservation, handling and storage; quality and safety implications; scientific basis for culinary practice; use and application of equipment.

An examination of the fundamentals of nutrition and the relationship between nutrition and health within the context of the health professions. The focus is on nutritional strategies used to promote health and in the treatment of common health conditions. May not be held with HYGN 2370, or the former ORLB 2150, ORLB 2330, or the former PHRM 2420. This course is restricted to students registered in Nursing or Pharmacy.

Students will develop a critical understanding of the influences on food and nutrition behaviours and how to impact these positively through evidence-informed food and nutrition education strategies. May not be held with the former HNSC 3320.

The physiological importance of vitamins and minerals in the human body, including factors affecting dietary requirements, metabolism and roles in disease progression and prevention.

Macronutrient functions and metabolic roles in human health, including the prevention and pathogenesis of various diseases.

Chemical and functional properties of ingredients and their application in designed foods: low fat, low calorie, high fibre, high energy and innovative food products. Also offered as FOOD 3330. May not be held with FOOD 3330.

Management strategies and cost control principles as applied to food and nutrition organizations. Topics include leadership, organizational design, teamwork, human resource management, performance improvement, cost management, and the interpretation of financial statements.

(Lab required) A study of the cultural, sociological and psychological aspects of food patterns and behaviour.

(Lab required) Introduction to the fundamentals of professional dietetic practice, nutrition assessment, interviewing and counselling as part of the nutrition care process. For students registered in the Human Nutritional Sciences degree.

This course provides a critical examination of the geographies of food at a variety of scales, from the body to the global. The course focuses on themes in three interconnected areas: 1) food production and the global food system from farm to plate including agribusiness and alternative food production and distribution models; 2) food consumption habits and beliefs and foodways as geographically contingent material culture; and 3) food (in) security and its relationship to health and wellbeing. This course is cross-listed with GEOG 3870.

Integration of current issues in food and human nutritional sciences. Emphasis on ethics, equity, economics, and professional approaches to challenges in food and human nutritional sciences using case studies, teamwork, and scientific communication to specialists and the public. This is a capstone course restricted to students in year 4 of the B.Sc. Human Nutritional Sciences degree programs. May not be held with FOOD 4100 or AGRI 4100 or the former HNSC 4160.

A research project in any aspect of human nutritional sciences, chosen in consultation with the supervising faculty member. A written report and a poster or oral presentation required at the end of the project. Students must be registered in their final year of Human Nutritional Sciences program. May not be held with HNSC 4400, FOOD 4400, the former HNSC 4120, or the former HNSC 4600.

(Lab Required) Menu planning. Food costing. Experience in standard methods of institutional food production and service.

Recent developments in human nutrition research.

(Lab Required) Sensory perception, principles of the sensory analysis of food, requirements for sensory testing, test methods, selection and training of panelists, statistical analysis and interpretation of data. Also offered as FOOD 4270. May not be held with FOOD 4270.

This course will help the student gain an understanding of the product development procedure as it relates to the food industry. Emphasis will be on application of basic knowledge of foods and food processing in designing a new product. May not be held with FOOD 4510.

Principles and applications of policies, regulations and legislation in the areas of food and health that address nutrition and health problems of populations.

Principles of planning and evaluating nutrition related interventions. Examples of community needs assessments, program planning strategies and types of program evaluation will be examined.

The role of nutrition in health promotion and disease prevention during aging.

The role of nutrition in normal human development from conception through childhood.

The application of nutritional regimens to meet exercise requirements and improve athletic performance. Current practices and recommendations for different types of sports will be examined.

This course involves supervised application of a variety of nutrition principles in a community setting, or food quality, safety, and management principles in a commercial or government setting. Students must have completed a minimum of 90 credit hours in the Human Nutritional Sciences program or a minimum of 30 credit hours in the Human Nutritional Sciences Second Degree program. May not be held with the former HNSC 4362 or the former HNSC 4364.

A research project will be completed in any aspect of Food Science or Human Nutritional Sciences, chosen in consultation with the supervising faculty member. This is an independent study course. Each student will be assigned a direct supervisor by the course coordinator. `+3.0 Students must be registered in their final year of the Human Nutritional Sciences program or the Minor in Human Nutrition and Metabolism. Also offered as FOOD 4400. May not be held with FOOD 4400, HNSC 4122, the former HNSC 4120, the former FOOD 4230 or the former HNSC 4600.

An introduction to the principles of patient care in the hospital settings. Students will gain theoretical and practical knowledge to assess and apply recommendations and guidelines to specific clinical disease states. May not be held with the former HNSC 4320.

This course will examine the bioactive components of functional foods and nutraceuticals, their sources, chemistry, process technology, efficacy, safety and regulation. Also offered as FOOD 4540. May not be held with FOOD 4540.

Practical application of patient care: Nutritional assessment and dietary management of acute and chronic disease states. In this interactive course, students will build upon the basic principles covered in the HNSC 4500 (Clinical Nutrition 1) integrating the theory with practical practice. May not be held with the former HNSC 4320.