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, 253, 261. 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
An introduction to scientific concepts as a basis for understanding foods as a complex chemical system. A study of the properties of food components as they are affected by 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 lab.



161    Food and Nutrition for Health in Society
This foundation course examines the evolving role of food and nutrition in society from historical and contemporary perspectives. Students will be introduced to local, national and global influences on societal food consumption trends and factors influencing individual food choice and behaviour. The impact of socioeconomic factors and culture, such as customs and worldviews, on food selection and dietary practices will be explored in depth. An introduction to the history and philosophy of the nutrition profession and emerging issues in human nutrition will be integrated throughout the course. Credit will be granted for only one of HNU 161 and HNU 185. Three credits.


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