7.16 Human Nutrition

E. Hogan, Ph.D.
P. Mazier, Ph.D.
M. Naczk, Ph.D.
A. Sullivan, Ph.D.

The human nutrition program is an interdisciplinary program that provides a firm foundation in the life sciences, the social sciences, and the humanities along with professional courses in foods, nutrition, food service management, and related areas. The program has recently undergone two external reviews. Following the first review of the program as a whole, new courses were introduced and established courses were modified to reflect a strong science background with a process-orientation and application focus for delivery of nutrition and related lifestyle information to various groups in the community. Students are taught theories and concepts which are then used to solve problems found in the clinical setting and in the home, locally, nationally, or internationally. In 1995 the dietetic component of the program underwent an external evaluation by the Canadian Dietetic Association (now the Dietitians of Canada) resulting in an unconditional seven year accreditation.

All human nutrition students follow the same course sequence except advanced majors complete the seminar (HNU 491) and must attain a higher grade average. See section 5.9.1. The course pattern for the honours is listed in section 5.9.2.

Depending upon the choice of emphasis, the program prepares graduates for careers in areas such as dietetics, education, extension, food service management, research, product development or as life skill workers and product specialists. Graduates may qualify for entrance to Dietitians of Canada (formerly Canadian Dietetic Association) approved dietetic internship programs (B Concentration) or graduate school for further study in human nutrition subject areas or other professional subject areas including law, business administration, and medicine.

Major

The normal sequence for the major program is shown below; see 5.9 for full requirements.

Year 1 BIOL 102; CHEM 100; HNU 185, 145, 146; 6 credits of
humanities electives; 6 credits of social science electives.
Year 2 BIOL 251, 252; BSAD 261; CHEM 221, 255; HNU 261,
262; MATH 231 or 201; 6 credits of arts for a pair.
Year 3 HNU 335, 365, 361, 362, 385, 475; 3 credits of HNU elective; BIOL 315; 6 credits of arts for a second pair.
Year 4 HNU 405; 12 credits of HNU electives; 12 credits of open electives; 3 credits of BSAD 231, 221, or 463.

Advanced Major

The normal sequence for the advanced major program is shown below; see 5.9 for full requirements.

Year 1 BIOL 102; CHEM 100; HNU 185, 145, 146; 6 credits of
humanities electives; 6 credits of social science electives.
Year 2 BIOL 251, 252; BSAD 261; CHEM 221, 255; HNU 261,
262; MATH 231 or 201; 6 credits of arts for a pair.
Year 3 HNU 335, 365, 361, 362, 385, 475; 3 credits of HNU elective; BIOL 315; 6 credits of arts for a second pair.
Year 4 HNU 405, 491; 12 credits of HNU electives; 12 credits of open electives; 3 credits of BSAD 231, 221, or 463.

Honours

The normal sequence for the honours program is shown below; see 5.9 for full requirements.

Year 1 BIOL 102; CHEM 100; HNU 185, 145, 146; 6 credits of
humanities electives; 6 credits of social science electives.
Year 2 BIOL 251, 252; BSAD 261; CHEM 221, 255; HNU 261,
262; MATH 231 or 201; 6 credits of arts for a pair.
Year 3 HNU 335, 365, 361, 362, 385, 475; 9 credits of HNU elective; BIOL 315.
Year 4 HNU 467, 405, 461, 491, 493; 3 credits of HNU electives; 12 credits of open electives; 3 credits of BSAD 231, 221, or 463.

100 Nutrition for a Healthy Lifestyle

This course is intended to be an introduction to the basic concepts of nutritional science and the role that nutrition, exercise, and other healthy lifestyle behaviors play in the promotion of human health. First term will focus on the total diet for a healthy lifestyle. Second term will examine current nutrition issues so that students become knowledgeable consumers of nutrition information e.g., vegetarian diets, diets for obesity and for the athlete, food safety, cholesterol controversy, etc. (Not acceptable for credit for human nutrition students.) Six credits.

145 Introduction to Foods

This course will introduce the physical and chemical properties of the major food groups, the extent to which these properties are altered with cooking and processing, as well as notions of food quality and safety and their repercussions on human health. Three credits and laboratory.

146 (245) Introduction to Food Science

An introduction to scientific concepts as a basis for understanding foods as a complex chemical system. A study of the technological properties of food components as affected by the chemical and physical changes in foods, the foundations of various food preservation methods, and the principles of food evaluation by sensory and objective methods. Three credits and laboratory.

185 A Foundation for the Nutrition Professional

An explanation of how changes in a variety of environmental factors impact the philosophy and practice of nutrition professionals. Changes in the political, economic, social, technological, international, and environmental domains are discussed and critiqued. Students can expect to become familiar with the human nutrition philosophy, the kinds of issues and problems of importance to human nutrition professionals, the most recent approaches to solutions in the field, and career possibilities for human nutrition graduates. Three credits.

261 Introduction to Nutrition

The American Medical Association Council on Food and Nutrition defines nutrition as "The science of food, the nutrients, and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances". Using this definition, this course will present an introduction to human nutrition with major emphasis on the nutrients, their functions, and food sources. Students will analyse their own nutrient intake using a computer program available in the department, and then complete an evaluation of that intake as a major assignment. Some focus will be given to global and Canadian issues on hunger. Prerequisites: CHEM 100, BIOL 102. Three credits.

262 Principles of Nutrition in Human Metabolism

Using the information obtained in HNU 261, this course will examine the principles of nutrition in human metabolism. Major emphasis will be on vitamins and minerals, their functions, and food sources. Current controversial topics in the field of nutrition, e.g., obesity and weight control, vitamin supplementation, vegetarianism, and fad diets will be discussed with a view to being able to evaluate the sources and validity of nutritional information and claims made in the popular media. Prerequisites: HNU 261, CHEM 100; BIOL 102, 251 and 252, completed or concurrent; CHEM 221 and 255, completed or concurrent. Three credits.

263 Applied Introductory Nutrition

An application of the fundamentals of nutrition (HNU 261) to nursing practice to promote an awareness of the value and role of good nutrition in health promotion and disease prevention. Nutrition-related health problems will be discussed as well as benefits of good nutrition. Other topics discussed will include: the role of nutrition during the life cycle and the association of diet as a risk factor in degenerative diseases such as obesity, diabetes, cancer, stroke, and heart disease. International nutritional problems will also be discussed. Prerequisites: HNU 261; CHEM 100; BIOL 102, 251 and 252, completed or concurrent. Three credits.

335 Communications

An introduction to principles related to human communications and the development of interpersonal, group, and public communication skills applicable to classroom, laboratory, community, and media situations. An overview of factors in the job application process, resume assessment, and interviewing is presented. Prerequisites: HNU 145, 146, 185, 261, 262. Three credits and laboratory.

361 Clinical Nutrition I

An integration of normal and therapeutic nutrition in the provision of nutritional care for specific disease states will be discussed. The role of nutrition in the etiology, pathophysiology, therapy, and prevention of selected human disease states will be studied. Disease states covered will include: obesity, cancer, enteral and parenteral nutrition, and nutritional assessment. Appropriate dietary and drug therapy and their interactions will be discussed. Case studies appropriate to a specific disease process will be analysed. Prerequisites: HNU 261, 262; CHEM 100, 221, 255; BIOL 102, 251, 252. Three credits and laboratory.

362 Clinical Nutrition II

Further integration of normal and therapeutic nutrition in the provision of nutritional care for specific disease states will be discussed. Disease states covered will include: upper and lower gastrointestinal disorders, liver disease, respiratory disorders, diabetes, and cardiovascular disease. The role of nutrition in the etiology, pathophysiology, therapy, and prevention of selected human disease states will be discussed. Appropriate dietary and drug therapy and their interactions will be studied. Case studies appropriate to the disease process being studied will be analysed. Discussions and clinical sessions with practising physicians in a hospital setting will be used to observe the application of the principles of diet and drug therapy to patient care. Prerequisites: HNU 261, 262, 361; CHEM 100, 221, 255; BIOL 102, 251, 252. Three credits and laboratory.

365 Community Nutrition

A study of the principles and processes for nutrition intervention in the community. Prior knowledge of the theory and principles of normal nutrition is assumed. The course will examine the factors that influence eating behavior and the approaches one might use to understand how people make food choices and change eating patterns using models for understanding and influencing dietary behavior. Nutrition education applications of these models of behavior will be presented. Another focus will be the planning process to develop, implement, and evaluate nutrition education/services to meet an identified need of target groups in the community. Prerequisite: HNU 145, 261, 262 or 263. Three credits.

366 Maternal and Pediatric Nutrition

A study of nutrition within the context of normal human development from pre-conception to adolescence. Emphasis is on nutritional concerns and recommended dietary practices during pregnancy, lactation and early childhood. The dietary management of common childhood concerns and adolescent eating disorders are also discussed. Prerequisites: BIOL 251, 252, HNU 261, 262 or 263. Three credits. Not offered 1997-98.

385 Research Methods

An introduction to the research process and its application to research in human nutrition. Students will complete a research project of their choice, encompassing the major components of research activity, including a review of the literature, hypotheses generation, data collection and analysis, and discussion. Emphasis will be placed on how to define and approach research problems in a way consistent with the practice of human nutrition professionals. Experience with the use of the SPSS-X computer program is provided. Prerequisite: Credit for all courses in the first two years of human nutrition program sequence. Three credits with computer lab time.

405 Food Availability

An examination of the vital issues that surround our national and global food supply from agricultural production to processing. Students will be shown the interdependency of the many factors underlying the science of food and feeding of people by exploring the relations between agriculture, food, and the environment. Three credits.

415 Special Topics in Nutrition

Introduces current topics and problems in nutrition. The specific area of nutrition addressed will change on a yearly basis and according to faculty resources. Three credits. Not offered 1997-98.

416 Special Topics in Foods

Introduces current topics and problems in the study of foods. The particular area of food study will change on a yearly basis and in accordance with faculty resources. Three credits. Not offered 1997-98.

425 Geriatric Nutrition

An examination of the special nutritional needs of the elderly with emphasis on the different needs of the various subgroups that comprise the elderly today. Prerequisite: HNU 261, 262 or 263; BIOL 251, 252. Three credits. Offered 1997-98 and alternate years.

445 Advanced Food Study

An experimental approach to the study of the physical and chemical properties of foods, the chemistry of changes occurring during food processing, storage and handling. Emphasis on research methods and procedures, and objective and subjective method of food evaluation in controlled laboratory experiments. Prerequisites: HNU 145, 146, CHEM 221 and 255. Three credits and laboratory.

448 Advanced Experimental Foods

An independent project involving the development of a research proposal, implementation of the project following laboratory research methods and procedure, and a written report of the project. Prerequisite: HNU 445. Three credits and laboratory. Not offered 1997-98.

455 Food Service: Management and Quantity Production

A comprehensive study of food service management with emphasis on personnel management, staffing, physical design, and delivery systems; and quantity production with focus on recipe development, menu planning, purchasing, and food cost accounting. Practical experience is obtained in the local hospital, commercial bakeries, restaurants and campus food services. Prerequisites: HNU 100 or 261, 262; BSAD 261. Three credits and laboratory.

461 Advanced Clinical Nutrition

A study of the mechanisms by which human cells and organs control nutrient metabolism. Topics covered will include regulation of energy metabolism, effect of organ failure on intermediate metabolism, abnormal metabolism due to inherited defects in absorption, utilization, transport, and metabolism of selected nutrients. The etiology and treatment of various metabolic diseases using the principles of nutrition, clinical chemistry, pharmacology, and biochemistry will be discussed. Prerequisites: HNU 361, 362; CHEM 100, 221, 255; BIOL 102, 251, 252. Three credits.

467 (367) Advanced Nutrition

An in-depth study of energy metabolism in the human with emphasis on integration and regulation . Application of current nutrition research findings and the rationale for current dietary guidelines will be emphasized. Prerequisites: HNU 261, 262; BIOL 102, 251, 252, and CHEM 255. Three credits.

475 Effecting Change

A study of change theory and its application in a variety of contexts relevant to the process of adopting healthy lifestyle behaviors. Through projects, students can expect to experience change from the perspective of an individual, from the perspective of being a change agent, and from the perspective of evaluating the effectiveness of the change process. Emphasis is placed on how to identify the appropriate locus for change, empowering individuals in the change process and in collaborating with others to effect change. Prerequisite: Credit for all courses in first two years of human nutrition program sequence. Three credits.

491 Advanced Major and Honours Seminar

A critical study with reports and presentation of current research in areas related to human nutrition. No credit.

493 Senior Thesis (Honours)

A full year program of research involving use of sound research methodology to investigate a research question in the area of nutrition. An acceptable thesis based on original research must be submitted by the deadline to satisfy the departmental requirements for award of a B.Sc. in Human Nutrition with Honours. Three credits.

499 Directed Study

Designed for students with high academic standing who wish to explore, in depth, some aspect of human nutrition that is not available in other course offerings. Three credits.