Human Nutrition

The Department of Human Nutrition offers four 3-credit courses at the 100-level (see course descriptions below):

HNU 135 - Introductory Nutrition for Nursing
HNU 142 - Introduction to Food and Health
HNU 145 – Introduction to Foods
HNU 146 – Introduction to Food Science


HNU 135 is a required first-year course for all students in the Bachelor of Science in Nursing, and is normally restricted to students registered in that program.

HNU 142 and 145 are required first-year courses for all students in the Bachelor of Science in Human Nutrition.

HNU 146 is a required course that Human Nutrition students take in second year.

HNU 145 and 146 in second year are allowable electives for students in any program, other than the Diploma in Engineering, provided there is availability after the Human Nutrition students have registered. Students outside of the nutrition degree are reminded that, depending on their particular degree programs, there may be restrictions on the number of human nutrition credits permitted in their programs and that these credits may normally be used as open electives only.  (The exceptions are for students in the Bachelor of Science in Human Kinetics that follow the Nutrition Minor stream, and Bachelor of Science students who are sometimes permitted to use certain human nutrition courses as approved electives.)

Non-nutrition students interested in a course in this discipline may want to consider taking HNU 215 (Nutrition for a Healthy Lifestyle) in a future year. This course has been designed specifically for students who are not pursuing a degree in Human Nutrition. HNU 405 (Food Availability), a required course for nutrition students, is also an allowable elective course for third- and fourth-year students outside the program.

Course Descriptions from the Current Academic Calendar:

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, 261. Three credits.

142 Introduction to Food and Health
This introductory course exposes students to the range of subject matter covered in the degree program and provides an introduction to the field of nutrition. 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 be granted for only one of HNU 142, HNU 135, HNU 161, HNU 185 or HNU 215. 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. 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 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.


Please refer to Section 9.23 Human Nutrition in the Academic Calendar.

Click here to go to the Human Nutrition department webpage.