HNU 328 Functional Foods
This course will introduce students to the growing global food industry trend of functional foods and their relationship to health and disease. Bioactive components of functional foods, their sources, chemistry, efficacy, safety, and metabolism will be examined. Evaluation of aspects of marketing and the regulatory environment related to health claims for functional foods will focus on consumer perceptions and roles of health professionals. Prerequisites: STAT 101, CHEM 255. Three credits.
351 Nutritional Assessment
This course addresses the principles and methods in nutritional assessment of individuals and populations with consideration for variations in health status and stages across the life course. It provides the theoretical foundation for nutritional assessment in the nutritional care process. Methods for dietary, anthropometric, biochemical, ecological and clinical evaluations of individuals and populations are examined, along with the development and appropriate use of the Dietary Reference Intakes. Prerequisites: HNU 262; CHEM 255; BIOL 252. Three credits and a lab.
352 Nutrition in Chronic Disease Prevention & Management
Nutrition care principles will be applied while examining the epidemiology, pathophysiology, and role of nutrition in the prevention and management of chronic diseases including, but not limited to, weight management, cardiovascular disease, diabetes mellitus, and renal disease. The course will explore and provide applications of the nutrition care process including medical terminology and documentation of care. Pre or co-requisite: HNU 225, 351. Three credits.
356 Introduction to Food Service & Quantity Food Production
In this introduction to food service management and quantity food production, principles, policies, and practices applied to the successful management of quantity food service systems are examined. Topics include menu management; quantity recipe standardization and costing; procurement, production and service of quality food; marketing; quantity food service equipment; and environmental management. Prerequisite: HNU 262. Three credits and a lab.
363 Sport Nutrition
This course involves identification of the specific nutrient needs of the individuals engaged in vigorous physical activity, with a focus on the role of nutrients in energy metabolism as a means to support exercise performance. Students will demonstrate an understanding of energy, nutrient and fluid guidelines appropriate for power, endurance and team sports and apply the guidelines to food choices for training and competition. Skills in evaluating scientific evidence in the field of sports nutrition will be emphasized. Prerequisite: HNU 262, CHEM 255. Three credits.
365 Community Nutrition
An introduction to the field of community nutrition and its role in health and health care, which assumes students' familiarity with the theories and principles of normal nutrition. Students will explore the role of the community nutritionist in determining the needs of specific population groups; factors that influence eating behaviour; processes available for planning, delivering, and evaluating community nutrition services; and necessary tools, skills and techniques for practice. Prerequisite: HNU 262. Three credits.
366 Maternal and Child Nutrition
This class takes a life-course approach to examine the role of nutrition within the context of normal human development from pre-conception to adolescence. Emphasis is placed on nutritional concerns and recommended dietary practices during pregnancy, lactation, and early childhood. The management of common childhood and adolescent dietary concerns is also discussed. Prerequisites: BIOL 252; HNU 262. Three credits.
384 Research Methods: Theory & Design
This course introduces the research methodologies techniques used to study human nutrition. Focusing on the research question, students will develop a research plan, through the review of existing literature, and articulation of methods that will best answer the research question. Different approaches to research will be covered including qualitative, quantitative and mixed methodologies, noting that each approach consists of multiple methods that can be used. Credit will only be granted for one of HNU 384 or 385. Prerequisites: STAT 101 and credit for all courses in the first two years of the human nutrition program sequence. Three credits.
398 Selected Topics