100 Level

135 : Introductory Nutrition for Nursing
This course introduces nursing students to the fundamentals of nutrition with emphasis on macronutrients and micronutrients along with their functions, dietary sources, digestion and metabolism, and how and why nutrient needs change throughout stages of the life cycle. Discussion will include use of current dietary recommendations and guidelines for health and wellbeing by health professionals. The importance of inter-professional practice for nutritional care will also be introduced. Credit will be granted for only one of HNU 135, 215, 253 or 261. Restricted to current nursing students. Three credits.

New* 142: Introduction to Food & Health [Formerly 161: Food and Nutrition for Health in Society]
This introductory course exposes students to the range of subject matter covered in the degree program and an introduction to the field of nutriton. The role of nutrients in a healthy diet is featured along with identifying the behavioural, social and political factors that impact food choice. Students will discuss nutrition in the media and will begin to work with food guidance tools to explore nutrition and health promotion. Credit will only be granted for one of HNU 142 and HNU 161. Three 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 by various types of processing, as well as issues of food quality and safety and their implications for human health. Topics will include how chocolate is made, sugar crystallization, cheese manufacture and the role of gluten in bread structure. Skills in baking, measurement and the manipulation of food ingredients will be emphasized. Three credits and lab.

146 : Introduction to Food Science
This course provides an introduction to scientific concepts as a basis for understanding foods as a complex chemical system. It includes a study of the properties of food components as they are affected by chemical and physical changes; the foundations of various food preservation methods; food safety; and the principles of food evaluation by sensory and objective methods. Students will complete the TRAINCAN Management Level Food Safety Training. Three credits and lab.