Human Nutrition




The Department of Human Nutrition offers four 3-credit courses at the 100-level and one 3-credit first-year course that is numbered at the 200-level (see course descriptions below):

HNU 135 - Introductory Nutrition for Nursing
HNU 145 – Introduction to Foods
HNU 146 – Introduction to Food Science
HNU 161 – Food and Nutrition for Health in Society
HNU 235 – Communications

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 145, 161 and 235 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 161 (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.)

HNU 235 is restricted to students in the human nutrition program.

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.

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.

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. Credit will be granted for only one of HNU 161 or HNU 185. Three credits.

235   Communications
This course introduces the principles of human communications and the development of interpersonal, group, and public communication skills. It enables students to understand (through lectures) and apply (through labs) the written and oral communication process and the factors that influence its effectiveness in a wide range of dietetic practice and health promotion settings. Credit will be granted for only one of HNU 235 or HNU 335. Prerequisite: HNU 161. Three credits and a lab.


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

Click here to go to the Human Nutrition department webpage.