Note: In order to find a course in the new 4 digit numbering system using an old 3 digit number, please refer to the conversion list below. Before registering for courses with the new 4 digit numbering system, please ensure that you have not previously taken the course in its 3 digit form.
Click here for conversion list of former 3-digit course numbers.
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Foods and Nutrition
0010 -
Introduction to Foods & Nutrition
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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.
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Foods and Nutrition
1021 -
Nutrition for Modern Living
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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.
Antirequisite(s):
Foods and Nutrition 2121.
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.
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Foods and Nutrition
1030E -
Fundamentals of Human Nutrition
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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 limited to students in the Foods and Nutrition programs or by permission of the Department.
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Foods and Nutrition
2121 -
Introduction to Human Nutrition
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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):
The former Chemistry 1020, 021, 023 and registration in the BA (Human Ecology) Family Studies program.
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Foods and Nutrition
2132A/B -
Introduction to Foods
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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.
Antirequisite(s):
Prerequisite(s):
The former Chemistry 1020, 021, 023. Priority given to BA (Human Ecology) Family Studies students.
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Foods and Nutrition
2232 -
Principles of Food Science
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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.
Antirequisite(s):
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Chemistry 2213A/B and registration in the BSc (Human Ecology) programs.
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Foods and Nutrition
2235A/B -
Fundamentals of Human Nutrition
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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.
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Foods and Nutrition
2241A/B -
Nutrition Throughout the Human Life Cycle
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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):
Nutrition Throughout the Human Life Cycle.
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Foods and Nutrition
2300A/B -
Food Processing and Engineering
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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.
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Foods and Nutrition
2350A/B -
Laboratory Methods in Food Science
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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.Restricted to the Food Science module or by permission of the Division of Food and Nutritional Sciences.
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Foods and Nutrition
3310A/B -
Food Product Development
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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.
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Foods and Nutrition
3320A/B -
Global Policies and Food Safety
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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.
Antirequisite(s):
Prerequisite(s):
Permission of the Division of Food and Nutritional Sciences.
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Foods and Nutrition
3339A/B -
Exercise Nutrition
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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.
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Foods and Nutrition
3342A/B -
Advanced Food Science
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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.
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Foods and Nutrition
3344A/B -
Diet and Nutritional Assessment
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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.
Antirequisite(s):
The former Foods and Nutrition 243a/b.
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Foods and Nutrition
3348A/B -
Food Production Management I
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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.
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Foods and Nutrition
3351A/B -
Clinical Nutrition I
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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.
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Foods and Nutrition
3361A/B -
Fundamentals of Community Nutrition
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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.
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Foods and Nutrition
3364A/B -
Nutrition, Aging and Health
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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.
Antirequisite(s):
The former Foods and Nutrition 341a/b.
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Foods and Nutrition
3373A/B -
Nutrition and Physical Activity
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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.
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Foods and Nutrition
4420A/B -
Sensory Evaluation of Foods
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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.
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Foods and Nutrition
4430A/B -
Food Microbiology/Safety and Analysis
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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.
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Foods and Nutrition
4440A/B -
Current Issues in Food Science and Technology
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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.
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Foods and Nutrition
4449A/B -
Food Production Management II
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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.
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Foods and Nutrition
4452A/B -
Experimental Foods
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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.
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Foods and Nutrition
4453A/B -
Clinical Nutrition II
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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.
Antirequisite(s):
Prerequisite(s):
The former Biology 280a.
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Foods and Nutrition
4455A/B -
Clinical Nutrition III
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A study of the role of nutritional care in the management of selected disorders. Case study approach. Practicum included.
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Foods and Nutrition
4458A/B -
Equipment Selection and Food Facility Layout
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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.
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Foods and Nutrition
4462A/B -
Selected Topics in Community Nutrition
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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.
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Foods and Nutrition
4471A/B -
Nutrition and Metabolic Processes
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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.
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Foods and Nutrition
4477A/B -
Exercise, Nutrition & Wellness
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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.
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Foods and Nutrition
4486A/B -
Selected Topics in Nutrition
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AFFILIATED UNIVERSITY COLLEGES 