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FNA
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100
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Health and Physical Activity
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This course will discuss the determinants of health and physical activity, focusing on the specific physical activity-health connection. The course will examine the epidemiologic trends of physical activity and fitness, with special emphasis on the active living movement, health risk analysis and evaluation in North American populations.
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Lect: 3 hrs.
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| Prerequisite: PLN 203
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GPA Weight: 1.00
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Billing Units: 1
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FNA
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201
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Lifestyle and Fitness Assessment
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This course will discuss theoretical and practical health-related fitness evaluation. Methods of physical activity participation and lifestyle habit evaluation will be reviewed. The topic of body composition will be emphasized, describing assessment by a variety of methods and discussing the contexts of the different measurements. Musculoskeletal fitness assessment will be discussed and practiced.
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Lect: 3 hrs.
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| Prerequisites: FNA 100 and PLN 303 and FNP 300, Co-requisite FNN 400
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GPA Weight: 1.00
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Billing Units: 1
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FNA
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202
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Physical Activity and the Environment
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The emerging research regarding the built environment's impact on health will be critically examined within a small group format. Specifically urban ecology and design, and adaptive planning and policy will be explored as it related to physical engagement and the current body weight discourse. Both social and environmental circumstances will inform the framework of this course.
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Lect: 3 hrs.
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| Prerequisite: FNA 100
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GPA Weight: 1.00
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Billing Units: 1
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FNA
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300
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Nutrition and Physical Activity
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The course will discuss the special nutritional needs and practices of active individuals. The course will focus on various levels of activity, discussing the metabolic needs and adaptations to the different levels of stress and types of activity. A variety of sports will be examined through the perspective of nutritional requirements and adjustments.
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Lect: 3 hrs.
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| Prerequisites: FNN 201 and PLN 203
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GPA Weight: 1.00
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Billing Units: 1
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FNA
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301
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Exercise Intervention
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This course will discuss the significance and describe the incremental value of exercise intervention with a focus on health related fitness outcomes. Students will receive theoretical and practical instruction on physical activity and exercise prescription, training techniques, and methods, as well as program modification.
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Lect: 3 hrs.
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| Prerequisite: FNA 201
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GPA Weight: 1.00
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Billing Units: 1
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This course provides an introduction to the scientific principles and methods involved in the preparation of foods. Course content will emphasize an understanding of food composition and quality as well as basic sanitation in food handling and preparation in the laboratory and lecture. The effects of different cooking and processing techniques on food quality and composition will also be discussed. Topics will include HACCP, sensory evaluation, marketing boards, and current themes in Food Science.
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Lect: 3 hrs./Lab: 3 hrs.
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| Prerequisites: FNN100 or FNP 100
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GPA Weight: 1.00
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Billing Units: 1
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This course examines the principles underlying basic industrial food processing as well as providing an in depth discussion on the functions of food components (i.e., ingredients and additives). Course content will emphasize food chemistry, quality assurance and current topics in government legislation. Topics will include current themes in Food Science such as functional foods and food safety.
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Lect: 3 hrs.
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| Prerequisites: CHY 204 and FND 100
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GPA Weight: 1.00
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Billing Units: 1
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FND
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301
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Product Development
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This course provides students with the opportunity to develop a new food product or modify an existing product on the market. Students will evaluate the effects of these modifications, or different versions of the same product, using a variety of methods and equipment including sensory evaluation, physical testing (texture analyser, viscosity, colour) and analytical testing (water activity, moisture content). Food product development equipment available to students include: dehydrators, ice cream maker, canning equipment etc.
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Lab: 3 hrs.
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| Prerequisite: FND 300
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GPA Weight: 1.00
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Billing Units: 1
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FND
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401
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Social and Cultural Dimensions of Food
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Students will critically examine the socially constructed meanings of cuisine, culture, multiculturalism, race, and ethnicity. The cultural impact of Canadian immigration trends provides the backdrop for a major project that enables students to explore diversity through cuisine.
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Lect: 3 hrs.
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| Corequisite: FNN 201, Prerequisites: FND 100 and FNN 100
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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100
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Nutrition and Health
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This course introduces the principles of nutrition as they relate to health and health promotion. Topics covered include the dietary standards, macro- and micronutrient sources, metabolism and function, energy balance, healthy weights, and vegetarian diets. Students will use dietary assessment software to complete a 3-day estimated food record and analyse the results in comparison with dietary standards.
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Lect: 4 hrs.
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| Corequisites: PLN 103 and FNP 100
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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111
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Introduction to Nutrition
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This course presents nutrition principles so as to promote health and optimal nutritional status, and reduce the risk of chronic disease. Topics include the basics of nutrition, macro- and micro-nutrients, and nutrition assessment using a lifespan framework. This course explores the concepts of living well from an inter-dependent and personal and professional perspective.
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Lect: 3 hrs.
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| Antirequisite: FNN 100
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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200
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Nutrition and Metabolism
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This course includes the macronutrients, how we metabolize them and their contribution to health and well being; the DRI nutrient requirements along with physical activity. Selected micronutrients will be studied in relation to their importance to blood and bone development and maintenance. Students will enhance their use and understanding of dietary intake analysis and its application to dietary intervention. Based on an understanding of the DRI principles, students will develop an appreciation for dietary guidelines.
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Lect: 3 hrs.
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| Prerequisites: CHY 200 and FNN 100 and PLN 203
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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201
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Nutrition Through the Lifespan
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Nutrient needs and nutritional status are explored using a determinants of health framework. Areas of emphasis include dietary intake patterns and recommendations, principles of nutritional assessment, specific nutrient requirements, food security, high risk populations, and intervention strategies. Labs provide opportunities for self-directed and hands on experience with an emphasis on dietary, anthropometric and biochemical assessment. Current areas of research and controversy will also be examined.
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Lect: 2 hrs./Lab: 1 hr.
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| Prerequisite: FNN 200
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GPA Weight: 1.00
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Billing Units: 1
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FNN
|
202
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Public Health Nutrition
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Chronic disease risk reduction from a population-based perspective will be explored. Utilizing a determinants of health framework, strategies for identifying risk and managing chronic disease at a population level will be studied. Cardiovascular disease, diabetes, obesity, osteoporosis and mental health will be used to frame this approach to disease risk reduction. Students will move from examining theoretical approaches to chronic disease prevention to examining 'success stories' - examples of theory being put into practice.
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Lect: 3 hrs.
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| Prerequisite: FNN 201
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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301
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Intro to Nutrition Management of Human Disease
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The practice of dietetics is examined within an evolving health care context. The role of nutrition and food in the management of chronic disease is critically evaluated. Areas of focus include current approaches to carbohydrate, lipoprotein, body weight and gastrointestinal disorders. Using an inter-disciplinary framework, client assessment, continuity of care, interpersonal dynamics, ethical considerations and research-based practice issues are explored.
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Lect: 3 hrs.
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| Prerequisites: FNN 200 and FNN 201
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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400
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Advanced Nutrition and Health
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Health and its multiple determinants are explored from a theoretic and applied perspective. The role of nutrition and food as determinants of health is critically analyzed. This course examines the basis of health promotion and population health initiatives, the agencies and organizations involved, and the inter-sectoral nature of current strategies. Attention is given to the values and support systems of the community. Assets assessment, facilitative communication, community development, and program evaluation are surveyed.
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Lect: 3 hrs.
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| Prerequisite: FNN 201
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GPA Weight: 1.00
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Billing Units: 1
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FNN
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401
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Advanced Nutrition Management of Human Disease
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The nutritional management of both acute and chronic disorders including hepatic, pancreatic and renal disease will be explored with an emphasis on the development of practical nutrition care skills specifically, assessment techniques. Immunodeficiency, surgical, neurologic trauma and critical care conditions will also be addressed. Current nutritional support practices and research initiatives in many of these areas will be critically analyzed.
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Lect: 3 hrs.
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| Prerequisites: FNN 301 and FNR 201
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GPA Weight: 1.00
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Billing Units: 1
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FNN
|
403
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Advanced Nutritional Science
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Topics of current interest and controversy in the field of nutritional science will be examined using an integrative approach. The focus will be developed through a critical appraisal of the relevant literature using a range of inquiry methodologies. The origins of risk analysis, role of the media, evolving research supports and legislative initiatives will also be explored.
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Lect: 3 hrs.
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| Prerequisites: CHY 205 and FNN 200 and PLN 203 and FNR 201
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GPA Weight: 1.00
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Billing Units: 1
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FNP
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100
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Introduction to Professional Practice
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This course is the first of the required courses on professional practice designed to encourage both personal and professional growth. Students will explore aspects of professional practice available to food and nutrition program graduates and will examine a number of food, nutrition, and health issues from a variety of analytical frameworks, in order to appreciate the diverse stakeholder interests encountered in professional practice. Specifically the concepts of individual and societal; change, diversity and health will be examined using food at the experiential and metaphoric level. It is intended that this course will provide the impetus for the development of a practice portfolio and eventual philosophy statement.
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Lab: 3 hrs.
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| Corequisite: FNN 100; Antirequisite: FNN 111
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GPA Weight: 1.00
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Billing Units: 1
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FNP
|
200
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Interpersonal Communications
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This course will focus on enhancing students' awareness of themselves and others through an exploration of the theory and practice of interpersonal communications, and group dynamics and group process. The implications for professional practice will be examined using a range of techniques and approaches. The experiential model of learning will be explored and modelled throughout this course.
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Lab: 3 hrs.
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| Prerequisite: FNP 100
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GPA Weight: 1.00
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Billing Units: 1
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FNP
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250
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Markets, Food Systems/Food Policy
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This course provides students an introduction to the economics of market societies as the context for food choice, food systems, and food policy. Focusing on economic markets, students learn how the interactions of consumers, producers, and policy makers determine global and local food systems. The supply and demand model is used to analyze the impact of policies on food prices and on agricultural, environmental, and health issues.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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FNP
|
300
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Nutrition Communication: Theory/Practice
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This course examines the effective use of communication tools in professional practice. Using an audience centred approach and applying communication and motivation theories, students are required to demonstrate competencies in oral and written professional communication activities, including professional presentations and the development of a social marketing campaign.
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Lab: 3 hrs.
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| Prerequisites: FNN 200 and FNN 201 and MKT 100
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GPA Weight: 1.00
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Billing Units: 1
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FNP
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400
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Professional Practice: Placement
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This course is designed to provide experiential learning opportunities in health, business, community and educational settings. Students will be expected to reflect on (1) their own professional and leadership potential, and (2) the evolution of their profession with respect to their future contribution to nutrition practice.
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Lab: 3 hrs.
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Departmental consent required
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GPA Weight: 1.00
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Billing Units: 1
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FNP
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500
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Advanced Issues in Professional Practice
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Course theme will vary depending on the interests of the faculty member assigned to the course. Students will examine relevant issues in professional practice.
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Lab: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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FNP
|
550
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Introduction to Dietetics Practice
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This course will examine the policies and legislation, ethical practice standards and emergent issues of the dietetics profession. A self-directed framework will be provided which will allow for competency documentation development. Students will enhance their interpersonal and interprofessional collaboration skills.
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Lect: 3 hrs.
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| Co-requisite: FNN 301
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
100
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Introduction to Research and Statistics
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This course will provide students with an introductory understanding of the research process and the relationship between research and professional practice. Using a range of techniques the course will critically examine the role of research in generating and perpetuating ideas, theories and beliefs. The course will introduce students to a range of research strategies and cover the fundamentals of descriptive and inferential statistical analysis with a focus on food, nutrition and family applications.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
201
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Research Methods and Statistics
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Building on FNR 100, this is the second course in the food and nutrition series which positions the research process as an integral component of practice. Focus will be placed on enhancing students' understanding of research methodologies using examples drawn from health, food, nutrition and family research. Critical appraisal of surveys, experiments, epidemiology and observational studies will be included. Course work will give students experience analyzing published research, writing a conceptual framework and analyzing secondary data.
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Lect: 3 hrs.
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| Prerequisite: FNR 100
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
310
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Senior Quantitative Research Project
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This course integrates research methods and statistics. Working under the direction of a faculty member, students will carry out a project using the Canadian Community Health Survey. This involves writing a research proposal, developing and testing a model, analyzing CCHS data using SPSS, and preparing a written report. Critical reflection of the research process, an advanced understanding of multivariate data analysis techniques, and interpretation and dissemination of research findings will be central to this course.
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Lect: 3 hrs.
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| Prerequisite: FNR 201
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
320
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Senior Qualitative Research Project
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This course integrates contemporary research methods with the qualitative data analytic approach. Working under the direction of a faculty member, students will apply learned methodological approaches to the study and implementation of a research project and written report. Critical reflections of the research process, and advanced understanding of qualitative data analytic techniques, and interpretation and dissemination of research findings will be central to this course.
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Lect: 3 hrs.
|
| Prerequisite: FNR 201
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
400
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Independent Research Study I
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This course is designed for students who wish to pursue a research project with a faculty advisor beyond the FNR 310/320 level. Students must have at least an A- average in the relevant discipline and the approval of the supervising faculty member.
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Lab: 3 hrs.
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| Prerequisite: FNR 310
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GPA Weight: 1.00
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Billing Units: 1
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FNR
|
401
|
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Independent Research Study II
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Students will have the opportunity to conduct a more in-depth analysis of a research project started in FNR 400, which may include data collection, data cleaning and analyses, preparing a final research paper and an oral or poster presentation. Students must have at least an A- in FNR 400 and the approval of the supervising faculty member.
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Lect: 3 hrs.
|
| Prerequisites: FNR 400
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GPA Weight: 1.00
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Billing Units: 1
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FNS
|
200
|
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Quantity Food Management
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|
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Food and Nutrition Systems I explores the basic principles and theories of food service systems; menu planning; quantity recipe standardization and costing; procurement and production of quality food; and food service computer applications.
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Lect: 2 hrs./Lab: 3 hrs.
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| Prerequisites: FND 100 and FNN 100
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GPA Weight: 1.00
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Billing Units: 1
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FNS
|
250
|
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Introduction to Food Systems
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|
|
This course provides an introduction to the components of local and industrial food systems and the impact on population and environmental health. Students are introduced to issues and debates spanning the production, harvesting, processing, distribution, access, consumption and disposal of food. Students will develop a foundational understanding of key food system stakeholders, global and local food system opportunities and challenges, and future careers in food and nutrition.
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Lect: 3 hrs.
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|
|
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GPA Weight: 1.00
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Billing Units: 1
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FNS
|
400
|
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Food Service Systems Management
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|
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This is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted.
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Lect: 3 hrs.
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| Prerequisites: ACC 100 and FNS 200
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GPA Weight: 1.00
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Billing Units: 1
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