300 Level

325    Professional Practices in Dietetics   

This course provides an introduction to the foundational knowledge and competencies integral to the profession of dietetics. It will examine the role of the nutritional care process as applied across the spectrum of diverse dietetic practice settings. Students will be engaged in simulation exercises involving critical thinking and evidence-based decision making. Key topics will include reflective practice, ethical practice, nutrition education and counselling, cultural competence and interprofessional practice. Credit will be granted for only one of HNU 325 and HNU 398 offered in 2016-2017. Prereqisites: HNU 235, 262 and 351 concurrently. Three credits.                                                                               Photo credit: Veeterzy on Unsplash

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 225, 255; BIOL 251, 252. Three credits and a lab.

352   Nutrition in Chronic Disease Prevention & Management
This course provides a solid foundation to the nutrition care process as it relates to chronic disease prevention and management including a review of medical terminology, charting, nutrition counselling techniques, cultural competency, and ethics in nutrition practice. Application of nutrition care will be made in the context of the prevention and management of the chronic diseases of relevance in the Canadian context including, but not limited to, weight management, cardiovascular diseases, diabetes mellitus, and renal disease. Credit will be granted for only one of HNU 352 or 361. Prerequisite: HNU 351. Three credits.

353    Nutritional Management of Human Disease
This course takes a case study approach to examining the nutritional care process for clinical conditions of the key organ systems including the gastrointestinal tract, accessory digestive organs, and respiratory systems. Nutritional care in cancer, metabolic stress, and HIV will also be covered. Focus will be placed on the role of medical nutrition therapy in the etiology, pathophysiology, and treatment of disease. Topics will be framed within the context of the nutrition care process and relevant nutritional assessment as well as medical and pharmacological therapies and their interaction with nutrition. Credit will be granted for only one of HNU 353 or 362. Prerequisite: HNU 352. 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 food safety (including HACCP); menu management; quantity recipe standardization and costing; procurement, production and service of quality food; marketing; staff scheduling; equipment and furnishings; 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. Three credits.

365    Community Nutrition
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 food safety (including HACCP); menu management; quantity recipe standardization and costing; procurement, production and service of quality food; marketing; staff scheduling; equipment and furnishings; and environmental management. Prerequisite: HNU 262. Three credits and a lab.

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 or 263. Three credits.

385    Research Methods
This course will provide an introduction to research techniques used to study human nutrition questions. Students will develop a research plan with focus on the research question through review of existing literature, and articulating 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. Prerequisites: STAT 201 and credit for all courses in the first two years of the human nutrition program sequence. Three credits.