400 Level

405 Food Availability                    
An examination of the vital issues that surround our national and global food supply from production to consumption. The course will explore interdependency of the many factors underlying the science of food and feeding of people, including the relation of nutrition to health and social policy decisions, the food supply, and access to food, food security, food technology, and domestic and global food distribution. Open to students in all faculties. Three credits.

421 Food and Nutrition for Global Health Equity                 
This course focuses on nutrition in tackling global disease burdens and achieving global health equity. It explores concepts, actors, governance, interventions, Sustainable Development Goals, nutrition transition, and other nutrition-related risk factors. The knowledge-translation framework, together with assets-based and integrated “bottom-up” approaches to community development, permeates the course and gives basis to the major course assignment. Various local and international guest speakers broaden the understanding of lecture topics. Cross-listed as HLTH 301. Three credits. 

425 Nutrition in Aging
A study of nutrition related to older adults. Emphasis is on nutritional concerns and dietary recommendations for the older adult population. Topics covered include healthy aging, attitudes and demographic trends around aging in Canada. Dietary management of common concerns in older adulthood (including dementia and osteoporosis) is discussed. Prerequisites: HNU 262; BIOL 252. Three credits.

433 Introduction to Policy for Health-Interdisciplinary Strategies
Designed to create an interdisciplinary learning experience for nursing, human nutrition and human kinetics students, this seminar course if an introduction to public policy change for health. The objective is to develop a basic understanding of healthy public policy development, analysis, and change from interdisciplinary and social justice perspectives. Issues such as healthy public policy, social determinants of health, social justice, health equity, and interdisciplinary/cross-sectoral and citizen lead policy action are explored. This course would be beneficial for students pursuing professions in the health care field. Credit will be granted for only one of HNU 433 and NURS 495, HKIN 495, HNU 495. Cross-listed as NURS 433 and HKIN 433. Three credits.

445 Food Product Development
This course is designed to advance the scientific practices leading to the development of new and improved food products. Students will work with the Instructor and industry partners to carry out market research evaluations, and create and test the acceptability of new product formulations using the sensory evaluation laboratory. Prerequisites: HNU 146, CHEM 255; STAT 101. Three credits and a lab.

HNU 452 Clinical Nutrition Therapy (previously HNU 354/454 or 353)

An integrated approach to the study of clinical nutrition therapy within the following: the respiratory, neurological and gastrointestinal systems, cancer and wound healing. This course introduces the management of swallowing disorders, and the therapeutic use of enteral and parenteral nutrition support. Credit will be granted for only one of HNU 452, HNU 353 or HNU 354/454. Prerequisite: HNU 352. Three credits and lab.

456 Food Service System Management
Building on material introduced in HNU 356, this course focuses on managerial decision-making relevant to human resource and financial management of food service systems in a range of settings in the public and private sectors. Using a problem-based learning approach, students working in small groups on problems assigned by the professor will examine current issues in food service practice and learn to apply quality assurance mechanisms in their management. Prerequisites: HNU 356; BSAD 102. Three credits.

461 Nutrition in Metabolic Disease
This course examines the etiology and pathophysiology of nutrition-related metabolic diseases which affect the body's biochemical reactions. Topics include inherited defects in nutrient metabolism resulting in phenylketonuria, homocystinuria, glycogen storage diseases, thalassemias, and hemochromatosis, for example. Designed for senior students, this course develops skills in finding and understanding clinical research, as well as translating research findings into nutrition guidelines, with a focus on the evidence leading to clinical practice guidelines for these disorders. Prerequisite: HNU 351. Three credits.

471 Entrepreneurial Practices for Nutrition Professionals    
Cross-listed as BSAD 356 in 2022-23.

356 Entrepreneurship. This course uses a new venture context to examine small business and entrepreneurship. Students will develop the knowledge and skills to launch a new venture successfully and learn that both technical business knowledge and entrepreneurship are needed to deal effectively with uncertainty and change. Prerequisite: BSAD 102. Three credits. 

475 Effecting Change
This capstone course focuses on the study of change, particularly as it relates to promoting healthy eating and nutritional health among individuals and population groups. Students will learn about various theories of change and their applications effecting individual and social change for the purpose of enhancing nutritional aspects of health and wellness. Prerequisites: HNU 365 and credit for all courses in the first two years of the human nutrition program sequence. Three credits.

481 Internship Practicum I
A 14-week practicum course which prepares students to meet the entrance requirements for dietetic practice. Students work with preceptors in institutional and community settings to develop their assessment and communication skills; learn to plan; learn the basis of nutritional care; and choose a practice-based research project. Prerequisites: HNU 142, 145, 146, 225, 351, 352, 356, 365, 384, 485; an overall average of 70 in the HNU program and an average of 75 in HNU courses; acceptance into the IDI program. Six credits. Graded as pass/fail.

482  Internship Practicum II
A second 14-week (minimum) practicum course which provides opportunities to integrate theory and practice in a preceptor-supported environment, and to acquire the competencies required by Dietitians of Canada for entry-level practice. Interns will improve their skills in communicating, assessing, and implementing nutritional care, and complete a practice-based research project. Prerequisites: completion of the HNU program with an overall average of 70 and an average of 75 in HNU courses; HNU 452, 456 and 481. Six credits. Graded as pass/fail.

483 : Internship Practicum III
The final 14-week (minimum) practice course of the IDI program provides an opportunity to integrate theory with practice in the preceptor-supported setting of the IDI program. Students will develop their communication, assessment, implementation, and evaluation skills through participation in nutrition care activities. Completion of HNU 483 enables students to write the Canadian Dietetics Registration Exam (CDRE). Prerequisite: HNU 482. Six credits. Graded as pass/fail.

485 Research Methods:  Application and Analysis
This course will provide an advanced understanding of approaches, theories and methods used in human nutrition research. Building on topics covered in HNU 384, students will apply, anayze and critique qualitative, quantitative, and mixed methods approaches. Formative research approaches using mixed methodologies will highlight nutrition program development and evaluation. Knowledge mobilization and dissemination of research findings is highlighted. Prerequisite: HNU 384. Three credits.

491 Advanced Major and Honours Seminar
A critical study of current research in areas related to human nutrition. No credit. 

493 Senior Thesis (Honours)
A full-year program of research in nutrition. An acceptable thesis based on original research must be submitted by the deadline to satisfy department requirements for a B.Sc. HNU Honours degree. Six credits. 

499 Directed Study
Designed for students with high academic standing who wish to explore, in depth, some aspect of human nutrition not available in other course offerings. See section 3.5. Three credits.