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.

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 olderadulthood (including dementia and osteoporosis) is discussed. Prerequisites: HNU 262 or 263; BIOL 251, 252. Three credits.
428   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. Credit will be granted for only one of HNU 428 or HNU 496 (completed in 2015, 2016). Prerequisites: HNU 145, HNU 146, HNU 262 completed or concurrent. Three credits with lab.
433 Introduction to Policy for Health-Interdisciplinary Strategies
Credit will be granted for only one of HNU 433 and NURS 495, HKIN 495, HNU 495. Crosslisted as NURS 433; see NURS 433. Three credits.

445    Advanced Food Study
Building on the fundamental principles of food chemistry and food safety the emphasis of this course will be on food product development from concept to market place. In addition, students will apply principles of research methods and will use objective and subjective food evaluation methods in controlled laboratory experiments. Prerequisites: HNU 145, 146; CHEM 225, 255; STAT 101(201). Three credits and a 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 261. Three credits.

461    Nutrition in Metabolic Disease
This course examines the etiology and pathophysiology of nutrition-related metabolic diseases, with a focus on the evidence leading to clinical practice guidelines for these disorders. Topics will include rheumatic disorders, autoimmune diseases and select inherited metabolic diseases in nutrient metabolism including phenylketonuria, hemochromatosis, glycogen storage diseases, and thalassemias. Skills in evaluating clinical research evidence will be emphasized. Prerequisite: HNU 353, completed or concurrent. Three credits.

467    Advanced Nutrition
An in-depth study of energy metabolism in human beings, with emphasis on integration and regulation. The application of current research and the rationale for current dietary guidelines will be emphasized. Prerequisites: HNU 262; BIOL 251, 252; CHEM 225, 255. Three credits.

471    Entrepreneurial Practices for Nutrition Professionals

This course examines the relationship of a variety of factors for entrepreneurial behaviours both in the workplace and in new venture development. Creativity and self-awareness are emphasized while basic business skills and planning processes are developed as the necessary tools for bringing goals and ideas to reality. Guest speakers from nutrition-related enterprises and business support agencies will augment the learning and creative experience in the classroom. Prerequisites: BSAD 102(261); HNU 261, 262, completed or concurrent. Restricted to HNU students. 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 Dietitians of Canada. 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 145, 146, 161, 235, 325. 351, 352, 353, 356, 365, 385; 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 353, 446 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 is equivalent to completion of entry-level requirements for the Dietitians of Canada examination for certification for practice. Prerequisite: HNU 482. Six credits. Graded as pass/fail.
486   Qualitative Research Methods
An introduction to qualitative research methodologies, highlighting the major approaches, theories and methods. Emphasis is on preparation of research questions, sampling procedures, data collection techniques, and data analysis. Limited enrolment. Prerequisite: HNU 385. Three credits. Not offered 2017-2018.

491    Advanced Major and Honours Seminar
A critical study of current research in areas related to human nutrition. No credit. Please look here for the course policy paper.
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. Three credits. Please look here for the course policy paper.
495   Selected Topics
The topic for 2017-2018 is Advanced Research Methods. This course will provide an advanced understanding of approaches, theories and methods used in human nutrition research. Building on topics covered in HNU 385, 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. Credit will be granted for only one of HNU 495, 497 (offered in 2016-2017) and HNU 486. Prerequisite: HNU 385. Three credits.
497   Selected Topics. The topic for 2017-2018 is Nutrition in Global Health. 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. Prerequisites: HNU 351, 365. Three 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.