405 : Food Availability
An examination of the vital issues that surround our national and global food supply from production to consumption. The course will explore interdependency of the many factors underlying the science of food and feeding of people, including the relation of nutrition to health and social policy decisions, the food supply, and access to food, food security, food technology, and domestic and global food distribution. Open to students in all faculties. Three credits.
421 : Food and Nutrition for Global Health Equity
This course focuses on nutrition in tackling global disease burdens and achieving global health equity. It explores concepts, actors, governance, interventions, Sustainable Development Goals, nutrition transition, and other nutrition-related risk factors. The knowledge-translation framework, together with assets-based and integrated “bottom-up” approaches to community development, permeates the course and gives basis to the major course assignment. Various local and international guest speakers broaden the understanding of lecture topics. Credit will be granted for only one of HNU 421 and HNU 497 (2017-2018). Prerequisites: HNU 351. Three credits.
425 : Nutrition in Aging
A study of nutrition related to older adults. Emphasis is on nutritional concerns and dietary recommendations for the older adult population. Topics covered include healthy aging, attitudes and demographic trends around aging in Canada. Dietary management of common concerns in olderadulthood (including dementia and osteoporosis) is discussed. Prerequisites: HNU 262; BIOL 251, 252. Three credits.
428 : Functional Foods
This course will introduce students to the growing global food industry trend of functional foods and their relationship to health and disease. Bioactive components of functional foods, their sources, chemistry, efficacy, safety, and metabolism will be examined. Evaluation of aspects of marketing and the regulatory environment related to health claims for functional foods will focus on consumer perceptions and roles of health professionals. Credit will be granted for only one of HNU 428 or HNU 496 (completed in 2015, 2016). Prerequisites: HNU 145, HNU 146, HNU 262 completed or concurrent. Three credits with lab.
433 : Introduction to Policy for Health-Interdisciplinary Strategies
Designed to create an interdisciplinary learning experience for nursing, human nutrition and human kinetics students, this seminar course if an introduction to public policy change for health. The objective is to develop a basic understanding of healthy public policy development, analysis, and change from interdisciplinary and social justice perspectives. Issues such as healthy public policy, social determinants of health, social justice, health equity, and interdisciplinary/cross-sectoral and citizen lead policy action are explored. This course would be beneficial for students pursuing professions in the health care field. Credit will be granted for only one of HNU 433 and NURS 495, HKIN 495, HNU 495. Crosslisted as NURS 433 and HKIN 433. Three credits.
445 : Food Product Development
This course is designed to advance the scientific practices leading to the development of new and improved food products. Students will work with the Instructor and industry partners to carry out market research evaluations, and create and test the acceptability of new product formulations using the sensory evaluation laboratory. Prerequisites: HNU 145, 146; CHEM 225, 255; STAT 101. Three credits and a lab.
456 : Food Service System Management
Building on material introduced in HNU 356, this course focuses on managerial decision-making relevant to human resource and financial management of food service systems in a range of settings in the public and private sectors. Using a problem-based learning approach, students working in small groups on problems assigned by the professor will examine current issues in food service practice and learn to apply quality assurance mechanisms in their management. Prerequisites: HNU 356; BSAD 102. Three credits.
461 : Nutrition in Metabolic Disease
This course examines the etiology and pathophysiology of nutrition-related metabolic diseases which affect the body's biochemical reactions. Topics include inherited defects in nutrient metabolism resulting in phenylketonuria, homocystinuria, glycogen storage diseases, thalassemias, and hemochromatosis, for example. Designed for senior students, this course develops skills in finding and understanding clinical research, as well as translating research findings into nutrition guidelines, with a focus on the evidence leading to clinical practice guidelines for these disorders. Prerequisite: HNU 351. Three credits.
467 : Advanced Nutrition
An in-depth study of energy metabolism in human beings, with emphasis on integration and regulation. The application of current research and the rationale for current dietary guidelines will be emphasized. Prerequisites: HNU 262; BIOL 251, 252; CHEM 225, 255. Three credits.
471 : Entrepreneurial Practices for Nutrition Professionals
This course examines the relationship of a variety of factors for entrepreneurial behaviours both in the workplace and in new venture development. Creativity and self-awareness are emphasized while basic business skills and planning processes are developed as the necessary tools for bringing goals and ideas to reality. Guest speakers from nutrition-related enterprises and business support agencies will augment the learning and creative experience in the classroom. Prerequisites: BSAD 102; HNU 262, completed or concurrent. Restricted to HNU students. Three credits.
475 : Effecting Change
This capstone course focuses on the study of change, particularly as it relates to promoting healthy eating and nutritional health among individuals and population groups. Students will learn about various theories of change and their applications effecting individual and social change for the purpose of enhancing nutritional aspects of health and wellness. Prerequisites: HNU 365 and credit for all courses in the first two years of the human nutrition program sequence. Three credits.
481 :Internship Practicum I
A 14-week practicum course which prepares students to meet the entrance requirements for dietetic practice. Students work with preceptors in institutional and community settings to develop their assessment and communication skills; learn to plan; learn the basis of nutritional care; and choose a practice-based research project. Prerequisites: HNU 145, 146, 161, 235, 325, 351, 352, 353, 356, 365, 385; an overall average of 70 in the HNU program and an average of 75 in HNU courses; acceptance into the IDI program. Six credits. Graded as pass/fail.
482 : Internship Practicum II
A second 14-week (minimum) practicum course which provides opportunities to integrate theory and practice in a preceptor-supported environment, and to acquire the competencies required by Dietitians of Canada for entry-level practice. Interns will improve their skills in communicating, assessing, and implementing nutritional care, and complete a practice-based research project. Prerequisites: completion of the HNU program with an overall average of 70 and an average of 75 in HNU courses; HNU 353, 456 and 481. Six credits. Graded as pass/fail.
483 : Internship Practicum III
The final 14-week (minimum) practice course of the IDI program provides an opportunity to integrate theory with practice in the preceptor-supported setting of the IDI program. Students will develop their communication, assessment, implementation, and evaluation skills through participation in nutrition care activities. Completion of HNU 483 enables students to write the Canadian Dietetics Registration Exam (CDRE). Prerequisite: HNU 482. Six credits. Graded as pass/fail.
485 : Research Methods: Application and Analysis
This course will provide an advanced understanding of approaches, theories and methods used in human nutrition research. Building on topics covered in HNU 384, students will apply, anayze and critique qualitative, quantitative, and mixed methods approaches. Formative research approaches using mixed methodologies will highlight nutrition program development and evaluation. Knowledge mobilization and dissemination of research findings is highlighted. Credit will be granted for only one of HNU 485, 486, 495, 497 (offered in 2016-2017). Prerequisite: HNU 384. Three credits.
491 : Advanced Major and Honours Seminar
A critical study of current research in areas related to human nutrition. No credit.
493 : Senior Thesis (Honours)
A full-year program of research in nutrition. An acceptable thesis based on original research must be submitted by the deadline to satisfy department requirements for a B.Sc. HNU Honours degree. Three credits. Please look here for the course policy paper.
499 : Directed Study
Designed for students with high academic standing who wish to explore, in depth, some aspect of human nutrition not available in other course offerings. See section 3.5. Three credits.