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Foods and Nutrition
| Foods and Nutrition 021, Nutrition for Modern Living | |
| | Description: 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. | | Antirequisite(s): Foods and Nutrition 121. | | 3 lecture/tutorial hours, 1.0 course. | | Background in Biology and Chemistry at Grade 11 or higher is strongly recommended. May not be used as credit for Foods and Nutrition or BSc Family Studies degree programs. | | back to top |
| Foods and Nutrition 025a/b, Food and Nutrition Issues | |
| | Description: An introductory study of local and global food and nutrition problems and the factors that affect them: consumer behavior, agricultural and industrial development, environment and population issues, national policies and international agreements. | | 3 lecture hours, 0.5 course. | | Registration limited to students in the Human Ecology programs. | | back to top |
| Foods and Nutrition 121, Introduction to Human Nutrition | |
| | Description: An introduction and overview of the basic principles of human nutrition. Exploration of the facts and myths surrounding the subject. | | Antirequisite(s): Foods and Nutrition 021 | | Prerequisite(s): Chemistry 020, 021 or 023 and
registration in the BA (Human Ecology) Family Studies program. | | 3 lecture hours, 1.0 course. | | back to top |
| Foods and Nutrition 132a/b, Introduction to Foods | |
| | Description: 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): Chemistry 020, 021 or 023. Priority given to BA (Human Ecology) Family Studies students. | | 3 lecture hours, 3 laboratory hours, 0.5 course. | | back to top |
| Foods and Nutrition 232, Principles of Food Science | |
| | Description: 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. | | Pre- or Corequisite(s): Chemistry 213a/b and registration in BSc (Human Ecology) programs. | | 3 lecture hours, 3 laboratory hours, 1.0 course. | | back to top |
| Foods and Nutrition 235a/b, Fundamentals of Human Nutrition | |
| | Description: An integrative study of the chemical nature, metabolic interactions and physiological roles of known nutrients. Inclusion of human dietary requirements, sources of nutrients and current concepts in nutrition. | | Antirequisite(s): The former Foods and Nutrition 231. | | Pre- or Corequisite(s): Chemistry 213a/b and Physiology 130. Restricted to students of the Department or by permission of the Department. | | 4 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 241a/b, Nutrition Throughout the Human Life Cycle | |
| | Description: A study of nutritional requirements from conception to senescence. Discussion of food habits and nutrition intervention programs in relation to life-cycle. | | Antirequisite(s): The former Foods and Nutrition 341a/b | | Prerequisite(s): Chemistry 213a/b, Foods and Nutrition 235a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 342a/b, Advanced Food Science | |
| | Description: 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 213a/b, and Foods and Nutrition 232. | | 3 lecture hours, 3 laboratory hours, 0.5 course. | | back to top |
| Foods and Nutrition 344a/b, Diet and Nutritional Assessment | |
| | Description: 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. | | Antirequisite(s): the former Foods and Nutrition 243a/b | | Prerequisite(s): Foods and Nutrition 235a/b; registration limited to students in Foods and Nutrition or by permission of the Department. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 348a/b, Food Production Management I | |
| | Description: 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. | | Pre- or Corequisite(s): Foods and Nutrition 342a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 351a/b, Clinical Nutrition I | |
| | Description: 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 344a/b or the former Foods and Nutrition 243a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 361a/b, Fundamentals of Community Nutrition | |
| | Description: 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): Foods and Nutrition 241a/b or the former Foods and Nutrition 341a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 364a/b, Nutrition, Aging and Health | |
| | Description: 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 021 (with a mark of at least 80%) or Foods and Nutrition 235a/b plus Foods and Nutrition 241a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 373a/b, Nutrition and Physical Activity | |
| | Description: 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 021 (with a mark of at least 80%) or Foods and Nutrition 235a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Food and Nutrition 439a/b, Exercise Nutrition | |
| | Description: 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 439a/b. | | Prerequisite(s): Foods and Nutrition 235a/b; Foods and Nutrition 373a/b is recommended. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 449a/b, Food Production Management II | |
| | Description: 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 348a/b, Business Administration 020 and registration in the Foods and Nutrition program. Business Administration 257 is highly recommended. | | 3 lecture hours, 3 practicum hours, 0.5 course. | | Limited Enrolment | | back to top |
| Foods and Nutrition 452a/b, Experimental Foods | |
| | Description: 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 342a/b. | | 4 lecture/laboratory hours, 0.5 course. | | back to top |
| Foods and Nutrition 453a/b, Clinical Nutrition II | |
| | Description: 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): Biology 280a. | | Pre- or Corequisite(s): Foods and Nutrition 351a/b | | 4 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 455a/b, Clinical Nutrition III | |
| | Description: A study of the role of nutritional care in the management of selected disorders. Case study approach. Practicum included. | | Prerequisite(s): Foods and Nutrition 453a/b with a mark of at least 70%, and permission of the Department. | | 4 lecture/practicum hours, 0.5 course. | | Limited Enrolment | | back to top |
| Foods and Nutrition 458a/b, Equipment Selection and Food Facility Layout | |
| | Description: 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): Foods and Nutrition 348a/b. | | 3 lecture hours, 0.5 course. | | back to top |
| Foods and Nutrition 462a/b, Selected Topics in Community Nutrition | |
| | Description: This course will examine current issues in the practice of community nutrition. Practical experience will be emphasized through field work and/or placement with public health units. | | Prerequisite(s): Foods and Nutrition 361a/b with a mark of at least 70%, and permission of Department. | | 2 lecture hours, 2 field work hours, 0.5 course. | | Limited Enrolment | | back to top |
| Foods and Nutrition 471a/b, Nutrition and Metabolic Processes | |
| | Description: 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): Biology 280a/b; Foods and Nutrition 235a/b and Foods and Nutrition 344a/b. | | 3 lecture hours, 0.5 course. | | back to top |
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