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Nutrition and Food

Nutrition and Food

  • FND 100 - Food Science I
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs. Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN100 or FNP 100
  • FND 300 - Food Science II
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:CHY 204 and FND 100
  • FND 301 - Product Development
    Course DescriptionThis 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.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FND 300
  • FND 401 - Social and Cultural Dimensions of Food
    Course DescriptionStudents 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FND 100 and FNN 100
  • FNN 100 - Nutrition and Health
    Course DescriptionThis 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 plant-based diets. Students will use dietary assessment software to complete a 3-day estimated food record and analyse the results in comparison with dietary standards.
    Weekly Contact:Lecture 4 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Corequisites:PLN 103 and FNP 100
  • FNN 111 - Introduction to Nutrition
    Course DescriptionThis 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. (Course is delivered exclusively online.)
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Antirequisites:FNN 100
  • FNN 200 - Nutrition and Metabolism
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:CHY 200 and FNN 100 and PLN 203
  • FNN 201 - Nutrition Through the Lifespan
    Course DescriptionNutrient 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.
    Weekly Contact:Lecture 2 hrs. Lab 1 hr.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 200
  • FNN 202 - Public Health Nutrition
    Course DescriptionChronic disease risk reduction from a population-based perspective is explored. Utilizing a determinants of health framework, strategies for identifying risk and managing disease at a population level will be studied. Cardiovascular disease, diabetes, and cancer will be used to frame this approach to disease risk reduction. Students will move from examining theoretical approaches to chronic disease prevention to examining 'successes' examples of moving theory into practice.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 201
  • FNN 301 - Intro to Nutrition Management of Human Disease
    Course DescriptionThe 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 200 and FNN 201
  • FNN 400 - Advanced Nutrition and Health
    Course DescriptionHealth 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 202
  • FNN 401 - Advanced Nutrition Management of Human Disease
    Course DescriptionThe 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 301 and FNR 201
  • FNN 403 - Advanced Nutritional Science
    Course DescriptionTopics 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:CHY 205 and FNN 200 and PLN 203 and FNR 201
  • FNP 100 - Introduction to Professional Practice
    Course DescriptionThis 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.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Antirequisites:FNN 111
    Corequisites:FNN 100
  • FNP 250 - Markets, Food Systems/Food Policy
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Antirequisites:FNY 404
  • FNP 300 - Nutrition Communication: Theory/Practice
    Course DescriptionThis 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.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNN 200 and FNN 201 and MKT 100
  • FNP 350 - Interpersonal Comm/Counselling Nutrition
    Course DescriptionThis course will provide students with the knowledge and skills necessary to conduct a structured interview, including counselling individuals to adopt healthier eating behaviours and food choices. Students will develop and practice effective communication and counselling skills through in-class simulations, group and partner activities. This course will focus on active listening, ways of responding, identifying appropriate interventions and conveying a clear message. Students will deepen their learning through a series of self-reflection exercises.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNP 100 and FNN 201
  • FNP 400 - Interprofessional Placement
    Course DescriptionThis experiential learning course is intended to provide students the opportunity to work with mentors on project-related activities in an interprofessional setting. The course will focus on reflective professional practice through journaling and relevant assignments describing placement setting and responsibilities. This placement experience is open to students in 3rd or 4th years. All placements need to be approved by the faculty supervisor. This course is graded on a pass/fail basis.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Consent:Departmental consent required
  • FNP 500 - Advanced Issues in Nutrition
    Course DescriptionCourse theme will vary depending on the interests of the faculty member assigned to the course. Students will examine relevant issues in professional practice.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
  • FNP 550 - Introduction to Dietetics Practice
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Corequisites:FNN 301
  • FNR 100 - Introduction to Research and Statistics
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
  • FNR 201 - Research Methods and Statistics
    Course DescriptionBuilding 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNR 100
  • FNR 310 - Senior Quantitative Research Project
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNR 201
  • FNR 320 - Senior Qualitative Research Project
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNR 201
  • FNR 400 - Independent Research Study I
    Course DescriptionThis 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.
    Weekly Contact:Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNR 310
  • FNR 401 - Independent Research Study II
    Course DescriptionStudents 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FNR 400
  • FNS 200 - Quantity Food Management
    Course DescriptionFood 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.
    Weekly Contact:Lecture 2 hrs. Lab 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:FND 100 and FNN 100
  • FNS 250 - Introduction to Food Systems
    Course DescriptionThis course provides an introduction to local and industrial food systems and the impact on population and environmental health. Students are introduced to issues and debates spanning the production, processing, distribution, consumption and disposal of food. Students will develop a deeper understanding of food systems, including key food systems stakeholders, opportunities and challenges concerning the future of food and diets, and emerging careers in food and nutrition.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
  • FNS 400 - Food Service Systems Management
    Course DescriptionThis 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.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Prerequisites:ACC 100 and FNS 200
  • FNU 100 - Canadian Cuisine: Historical Roots
    Course DescriptionThis course introduces students to the historical roots of Canadian cuisine, how food has been an instrument of adaptation and the multidisciplinary ways in which food explains the human condition. Food is essential for life and the foods we consume reflect our personal, social, and cultural experiences. Throughout history and across geographic domains, food enabled humans to survive and adapt to formulate endless cuisines and to express political, religious and personal philosophies.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Liberal Studies:LL
  • FNU 101 - Food Practices and Policy
    Course DescriptionStudents will learn about the development of food practices and policies to better understand the current issues and debates surrounding food availability, including food production and the marketplace, food security and sustainability, food safety and food in the media. Students will explore the social movements that have arisen out of concerns for the aforementioned issues and their local and global impact on food policy and practice.
    Weekly Contact:Lecture 3 hrs.
    GPA Weight:1.00
    Billing Units:1
    Count:1.00
    Liberal Studies:LL
    Antirequisites:FNP 250