Academic Calendar - 2018

Western University Academic Calendar. - 2018

Courses


Course Numbering

0001-0999* Pre-University level introductory courses
1000-1999 Year 1 courses
2000-4999 Senior-level undergraduate courses
5000-5999 Professional Degree courses in Dentistry, Education, Law, Medicine and Theology (MTS, MDiv)
6000-6999 Courses offered by Continuing Studies
9000-9999 Graduate Studies courses

* These courses are equivalent to pre-university introductory courses and may be counted for credit in the student's record, unless these courses were taken in a preliminary year. They may not be counted toward essay or breadth requirements, or used to meet modular admission requirements unless it is explicitly stated in the Senate-approved outline of the module.


Suffixes

no suffix 1.0 course not designated as an essay course
A 0.5 course offered in first term
B 0.5 course offered in second term
A/B 0.5 course offered in first and/or second term
E 1.0 essay course
F 0.5 essay course offered in first term
G 0.5 essay course offered in second term
F/G 0.5 essay course offered in first and/or second term
H 1.0 accelerated course (8 weeks)
J 1.0 accelerated course (6 weeks)
K 0.75 course
L 0.5 graduate course offered in summer term (May - August)
Q/R/S/T 0.25 course offered within a regular session
U 0.25 course offered in other than a regular session
W/X 1.0 accelerated course (full course offered in one term)
Y 0.5 course offered in other than a regular session
Z 0.5 essay course offered in other than a regular session

Glossary


Prerequisite

A course that must be successfully completed prior to registration for credit in the desired course.


Corequisite

A course that must be taken concurrently with (or prior to registration in) the desired course.


Antirequisite

Courses that overlap sufficiently in course content that both cannot be taken for credit.


Essay Courses

Many courses at Western have a significant writing component. To recognize student achievement, a number of such courses have been designated as essay courses and will be identified on the student's record (E essay full course; F/G/Z essay half-course).


Principal Courses

A first year course that is listed by a department offering a module as a requirement for admission to the module. For admission to an Honors Specialization module or Double Major modules in an Honors Bachelor degree, at least 3.0 courses will be considered principal courses.



Campus





Course Level






Course Type




Foods and Nutrition


An introductory course about foods and nutrition. Students will study nutrient content of food, food safety, and learn to apply nutrition recommendations throughout the life cycle. Emphasis will be placed on using credible resources of nutrition information.

Antirequisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level basic Nutrition course.

Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent) and registration in the Preliminary Year Program at Brescia University College.

Course Weight: 1.00
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An introductory course about the basic aspects of Healthy Eating. Emphasis will be placed on how students can use credible resources to find information about the nutrient content of foods, read food labels, nutrition recommendations (including Canada's Food Guide) and the eating habits for their life stage and make healthy food choices for themselves. Anti-requisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level Nutrition course.

Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent) and registration in the Preliminary Year Program at Brescia University College.

Extra Information: 3 lecture hours (includes in-class activities)/ week.

Course Weight: 0.50
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An introductory course about the basic aspects of Life Cycle Nutrition. Emphasis will be placed on how students can use credible resources to find information about nutrition recommendations and eating habits of Canadians of all ages and life stages, nutrition and disease prevention, nutrition and physical activity, safe food handling procedures, food biotechnology and global hunger. Anti-requisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level Nutrition course.

Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent), FN 0011 A/B and registration in the Preliminary Year Program at Brescia University College.

Extra Information: 3 lecture hours (includes in-class activities)/ week.

Course Weight: 0.50
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A survey of human nutritional needs including nutrient requirements, nutrient functions and sources of nutrients in foods. Maternal and infant nutrition, food additives, food legislation, world food problems, and other current topics.


Prerequisite(s): Grade 11 (or higher) Biology and Chemistry are highly recommended as preparation for this course.

Extra Information: 3 lecture/tutorial hours.

Course Weight: 1.00
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An integrative study of the chemical nature, metabolic interactions and physiological roles of nutrients. Includes dietary requirements, sources of nutrients, current issues and concepts, local/global food/nutrition problems and factors affecting them: consumer behavior, agricultural/industrial development, environment/population issues, national policies, and international agreements.


Prerequisite(s): Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major). Grade 12U Biology and Chemistry are highly recommended as preparation for this course.

Extra Information: 3 lecture hours.

Course Weight: 1.00
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An introduction and overview of the basic principles of human nutrition. Exploration of the facts and myths surrounding the subject.


Prerequisite(s): Registration in the Nutrition and Families modules (Honors Specialization, Specialization, Major) or by permission of the Division. Grade 11 (or higher) Biology and Chemistry are highly recommended as preparation for this course.

Extra Information: 3 lecture hours.

Course Weight: 1.00
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A study of the scientific principles relating to foods and their preparation with emphasis on nutritional concepts in food preparation. An experimental approach will demonstrate the principles and methods of food preparation.

Prerequisite(s): Registration in the Nutrition and Families or Management and Organizational Studies modules (Honors Specialization, Specialization, Major)

Extra Information: 2 lecture hours, 2 laboratory hours.

Course Weight: 0.50
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A study of the physical structure, chemical composition and nutritive value of foods with emphasis on the effect on a finished product of the physical and chemical conditions, the proportion of ingredients and manipulative techniques. Discussion of aesthetic qualities and food economics.

Prerequisite(s): : Registration in the BSc (Foods and Nutrition) or BSc (Human Ecology) programs. Corequisite(s): Foods and Nutrition 1030E, Chemistry 2003A/B or Chemistry 2213A/B.

Extra Information: 3 lecture hours, 3 laboratory hours.

Course Weight: 1.00
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A study of nutritional requirements from conception to senescence. Discussion of food habits and nutrition intervention programs in relation to life-cycle.

Antirequisite(s): Foods and Nutrition 2245A/B.

Prerequisite(s): Registration in BSc (Foods & Nutrition) or BSc (Human Ecology) programs. Corequisite(s): Chemistry 2003A/B or Chemistry 2213A/B and Foods and Nutrition 1030E or Chemistry 1021 or Chemistry 2121.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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A study of nutritional requirements from infancy to old age. Description of food habits, special conditions and nutritional interventions in relation to the various stages of the life span, including preconception nutrition.

Antirequisite(s): Foods and Nutrition 2241A/B.

Prerequisite(s): Foods and Nutrition 1021 or Foods and Nutrition 1030E or Foods and Nutrition 2121; registration in the Nutrition and Families modules (Honors Specialization, Specialization, Major).

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Covers food processing and engineering principles. Includes lectures (fundamentals of the various food processing and food preservation techniques) and site visits to food industry processing plants. Visits allow students to see plants in operation and to examine standard food processing equipment, plant physical layouts and cleaning and sanitation programs.

Prerequisite(s): Foods and Nutrition 1030E, Physics 1028A/B , Calculus 1000A/B or Calculus 1100A/B or Calculus 1500A/B or Mathematics 1225A/B. Registration in the Food Science and Technology module or by permission of the Division. Corequisite(s): Foods and Nutrition 2232.

Extra Information: 2 lecture hours, 2 site visit hours.

Course Weight: 0.50
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Promotes understanding of laboratory techniques to identify microorganisms in foods. Emphasis on selected methods and their utilization and/or application in food science, public health, sanitation, foods and nutrition.

Prerequisite(s): Foods and Nutrition 1030E, Biology 1290B. Registration in the Food Science and Technology module or by permission of the Division. Corequisite(s): Foods and Nutrition 2232.

Extra Information: 4 laboratory hours.

Course Weight: 0.50
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Examines the food product development process from concept to market. Discusses challenges, importance to the food industry, methods and techniques as well as new advancements and developments. Students will complete a product development project.

Prerequisite(s): Foods and Nutrition 2232. Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major).

Extra Information: 2 lecture hours, 2 laboratory hours.

Course Weight: 0.50
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Examines issues of food safety in the global context and the influence of local, national, international economic and political policies with emphasis on food laws, trading policies, import-export agreements, agriculture, etc. Country case studies highlight current issues and changes in the policies of the regions.

Pre- or Corequisite(s): Foods and Nutrition 1030E; Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major).

Extra Information: 3 lecture hours.

Course Weight: 0.50
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This course investigates the important food/food components for individuals involved in chronic (regular) exercise programs and/or competition, i.e., athletes. The focus is on understanding how dietary needs are affected by regular, vigorous physical activity and the mechanisms responsible for any performance enhancement/decrement resulting from the supplementation of specific foods or food components.

Antirequisite(s): Kinesiology 3339A/B and the former Kinesiology 4439A/B, the former Foods and Nutrition 4439A/B.

Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 (with a mark of at least 70%) or Foods and Nutrition 2121 (with a mark of at least 70%). Recommended: Foods and Nutrition 3373A/B. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major, Minor).

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Selected processing methods and their effect on the nutritive value and acceptability of a product; properties and uses of food carbohydrates, fats and enzymes used in the food industry. An independent study required.

Prerequisite(s): Chemistry 2003A/B or Chemistry 2213A/B and Foods and Nutrition 2232. Registration in the BSc (Foods and Nutrition) programs.

Extra Information: 3 lecture hours, 3 laboratory hours.

Course Weight: 0.50
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A critical survey of the methods used in the assessment of food and nutrient intakes and nutritional status of communities, groups and individuals, in both health and disease.

Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 or Foods and Nutrition 2121. Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre- or Corequisite(s): Foods and Nutrition 2241A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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The application of scientific principles to the procurement, storage, processing and service of institutional food. Menu- planning to meet nutritional requirements while working under the constraints of budgets and the available food supplies, equipment and staff. Food trends, sanitation and safety.

Prerequisite(s): Registration in the Foods and Nutrition or Nutrition and Families or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre- or Corequisite(s): Foods and Nutrition 3342A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Introduction to therapeutic nutritional care/service, modifications of normal diet to meet special nutritional needs, menu planning; documentation of nutritional care.

Prerequisite(s): Foods and Nutrition 2241A/B. Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre- or Corequisite(s): Foods and Nutrition 3344A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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This course will cover the processes and practices associated with food production in Canada. Appreciation of the whole food system (i.e., production, transformation, distribution, access, consumption, and food waste management), and the multiple aspects of sustainability, will provide a solid foundation for evidence-based conversations in future professional practice.

Prerequisite(s): Foods and Nutrition 1030E; Registration in the Honors Specialization in Nutrition and Dietetics module or by permission of the Department.

Extra Information: 3 hours.

Course Weight: 0.50
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The role of nutrition at the local, national and international levels. Emphasis placed on nutrition education, food habits, survey methodology, and current topics in the area of community nutrition.

Prerequisite(s): Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre- or Corequisite(s): Foods and Nutrition 2241A/B or Foods and Nutrition 2245A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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A study of the relationships among nutrition, aging and health including the current and projected aged Canadian population, their nutritional needs, limitations (economic, physical, behavioral, etc) to meeting those needs, nutrition/age related health issues and program/services available or needed.

Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021(with a mark of at least 70%) or Foods and Nutrition 2121( with a mark of at least 70%). Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre-or Corequisite(s): Foods and Nutrition 2241A/B or Foods and Nutrition 2245A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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An integrative study of the impact of various levels of physical activity and in-activity on nutritional needs and food and nutrient intakes based on current research and recommendations with attention to popular half-truths and myths.

Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 (with a mark of at least 70%) or Foods and Nutrition 2121 (with a mark of at least 70%). Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre-or Corequisite(s): Foods and Nutrition 2241A/B or Foods and Nutrition 2245A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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This course examines policy development in government and the strategies and actions taken by advocacy groups to influence government in the making and implementation of policy and programs. The focus will be on policies affecting foods and nutrition in Canada, but other areas will also be considered.

Prerequisite(s): Human Ecology 2266F/G and registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division School of Food and Nutritional Sciences. Students registered in the Dimensions of Leadership (DOL) module may enrol with permission of the instructor.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Introduction to the study of social, cultural and communication factors which influence food habits of various ethnic groups that may differ from typical North-American diets. Variations in basic food preparation and culinary techniques will be explored (in the food laboratories) and acknowledged for effective nutrition counselling, education and food-service.

Prerequisite(s): Foods and Nutrition 2232. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).

Extra Information: 2 lecture hours and 2 laboratory hours. Limited enrollment.

Course Weight: 0.50
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Concerns for human well being demands a philosophical reflection for responsible thought to what we eat/drink, how and why we provide for others and ourselves. Engages students to think and write critically about questions related to food metaphysics, food ethics, food technology, and food politics.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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This course examines the role played by food in human conflicts. It analyses the ways in which competition over access to food has led to violent domestic and international struggles and how food has been used as a weapon in such conflicts and more generally as an instrument of domination.

Antirequisite(s): History 2156F/G.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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An advanced reading course on a defined topic with a specified bibliography.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Course Weight: 0.50
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An advanced reading course on a defined topic with a specified bibliography.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Course Weight: 0.50
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Covers principles of sensory and consumer science including test methods (discrimination, affective and descriptive tests), questionnaire design, experimental design, statistical considerations and decision analysis. Examines sensory properties of foods through lab experiments and projects.

Prerequisite(s): Foods and Nutrition 3342A/B, Statistical Sciences 2037A/B or Sociology 2205A/B or any Statistics course at the 2000 level or above. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).

Extra Information: 2 lecture hours, 2 laboratory hours.

Course Weight: 0.50
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This course is designed to develop financial management and control competencies in individuals who will be responsible for managing their own departments in a variety of contexts including foodservice establishments, food production companies, government agencies and private practices. Students will be expected to apply the concepts in case-based, decision-focused situations.

Antirequisite(s): Business Administration 2257.

Prerequisite(s): Business Administration 1220E, Foods and Nutrition 3348A/B, Human Ecology 3349A/B or Year 4 in the Foods and Nutrition programs or permission of the Division of Food and Nutritional Sciences.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Covers microorganisms that cause food spoilage, food infections and intoxications. Students will learn about various fermentation processes, intrinsic and extrinsic factors and their effects on microbial activities, including industrial applications of microorganisms in food production. Examines selected quantitative analysis of food by chemical, physical and instrumental means.

Prerequisite(s): Foods and Nutrition 2350A/B. Registration in the Food Science and Technology module or by permission of the Division.

Extra Information: 3 lecture hours, 3 laboratory hours.

Course Weight: 0.50
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Examines current issues in Food Science and Technology, involving a review of existing literature on functional foods, nutraceuticals, and food additives. Emphasis on regulatory issues, safety and efficacy of specific functional foods. Examines food waste or by-product management, a critical factor in recycling valuable food components.

Prerequisite(s): Foods and Nutrition 2232. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Managerial decision making relevant to financial management of a Food Service system. Ethical and professional behavior, internal control, records, work improvement methods and micro-computer applications. Practicum included.

Prerequisite(s): Foods and Nutrition 3348A/B, Business Administration 1220E. Business Administration 2257 is highly recommended. Registration in the Honors Specialization in Nutrition and Dietetics module.

Extra Information: 3 lecture hours, 3 practicum hours. Limited enrollment.

Course Weight: 0.50
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An experimental approach in the study of the physical and chemical properties of food. Objective testing and sensory evaluation of foods. Introduction to standardization of recipes and food research by investigation into specific problems.

Prerequisite(s): Foods and Nutrition 3342A/B. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major, Minor).

Extra Information: 4 lecture/laboratory hours. Limited enrollment.

Course Weight: 0.50
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Principles and practice of nutritional support in clinical conditions. Metabolic and physiological alternations in selected diseases as the basis for the implementation of dietary modifications.

Prerequisite(s): Biochemistry 2288A or Biochemistry 2280A, Foods and Nutrition 3351A/B. Registration in the Honors Specialization in Nutrition and Dietetics module.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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A study of the role of nutritional care in the management of selected disorders. Case study approach. Practicum included.

Prerequisite(s): Foods and Nutrition 4453A/B with a mark of at least 70% and permission of the Division. Registration in the Honors Specialization in Nutrition and Dietetics module.

Extra Information: 4 lecture/practicum hours. Limited enrollment.

Course Weight: 0.50
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The interrelationship of cost, performance, efficiency, and maintenance requirements in determining needs for food service equipment. Practice in planning physical facilities and assessing area and space relationships of food service operations as determined by present and future needs.

Prerequisite(s): Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition). Pre- or Corequisite(s): Foods and Nutrition 3348A/B.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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This seminar-based course will build on the concepts examined in FN 3361A/B Fundamentals of Community Nutrition. It further examines the frameworks and strategies used to support nutrition initiatives at the community- and population-levels. Students will complete an independent, community-based nutrition program plan and evaluation.

Prerequisite(s): Foods and Nutrition 3361A/B with a mark of at least 70% or permission of the School of Food and Nutritional Sciences. Registration in the Honors Specialization in Nutrition and Dietetics module.

Extra Information: 4 lecture hours. Limited enrollment.

Course Weight: 0.50
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An integrative study of nutrient metabolism at an advanced level. Utilization of the major nutrients emphasizing regulatory mechanisms at organ and cellular levels under various physiological conditions.

Prerequisite(s): Biochemistry 2288A or Biochemistry 2280A, Foods and Nutrition 3344A/B. Registration in the Honors Specialization in Nutrition and Dietetics module.

Extra Information: 3 lecture hours.

Course Weight: 0.50
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An overview of the impact of nutrition and exercise on selected health and exercise performance measures. Via lecture and reading materials, students will come to appreciate how lifestyle decisions which are under their control can enhance their health and performance.

Antirequisite(s): Kinesiology 4471B (001) 2008-09, Kinesiology 4477A/B.

Prerequisite(s): Kinesiology 3339A/B or Foods and Nutrition 3339A/B or the former Foods and Nutrition 4439A/B. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).

Extra Information: 3 lecture hours.

Course Weight: 0.50
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Guided research and writing in foods and nutrition.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Course Weight: 0.50
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Guided research and writing in foods and nutrition.

Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.

Course Weight: 0.50
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Antirequisite(s): Human Ecology 4402A/B.

Prerequisite(s): Human Ecology 4411F/G and/or permission of the Division. Registration in the Foods and Nutrition modules (Honors Specialization).

Extra Information: Minimum of 20 tutorial/laboratory/field work hours. Limited enrolment.

Course Weight: 1.00
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Provides an overview of processes involved in patient care, counselling, nutritional/community assessment, clinical activities for disease conditions, electronic patient records, data systems, clinical interface with food service operations. Simulation exercises engage students in critical thinking, clinical reasoning and evidence-based decision-making, raise awareness and allow the assessment of students competencies to practice.

Course Weight: 0.50
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An exploration of ethical issues, including ethics and critical incidents review boards, current national/international standards/guidelines, legal principles/issues related to informed consent, liability, and regulatory and legal issues related to dietetic practice. Ethical dilemmas and their resolution will provide opportunities for developing competence and judgment skills, attitudes and confidence.

Course Weight: 0.50
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Provides an overview of evidence-based practice, the grant-writing process, budgetary aspects of grants, budgeting and managing project costs/cash flow/audits and negotiating agreements. Information management and knowledge transfer will be emphasized as they report on their research projects at the end of their placements.

Course Weight: 0.50
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Students complete 1300 hours of practice in varied practice areas and locations. They work on-site or conduct site-related work on a predetermined schedule, typically 30 - 35 hours per week. Students must successfully complete the practical training in all areas to satisfy the practicum requirements for the diploma.

Course Weight: 4.00
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