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Academic Calendar 2017 AFFILIATED UNIVERSITY COLLEGES AFFILIATED UNIVERSITY COLLEGE COURSE INFORMATION Foods and Nutrition (AC)
ABOUT THE UNIVERSITY
UNDERGRADUATE SESSIONAL DATES
STUDENT SERVICES
ACADEMIC INFORMATION
STUDENT FINANCIAL SERVICES
FACULTIES
UNDERGRADUATE COURSE INFORMATION
FACULTY MEMBERS
AFFILIATED UNIVERSITY COLLEGES
GLOSSARY
NEW MODULES/PROGRAMS
FIRST YEAR AND PRELIMINARY YEAR UPDATES
TABLE OF CONTENTS




Foods and Nutrition (AC)
Foods and Nutrition 0010 - Introduction to Foods & Nutrition
An introductory course about foods and nutrition. Students will study nutrient content of food, food safety, and learn to apply nutrition recommendations throughout the life cycle. Emphasis will be placed on using credible resources of nutrition information.
Antirequisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level basic Nutrition course.
Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent) and registration in the Preliminary Year Program at Brescia University College.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: (Brescia)
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Foods and Nutrition 0011A/B - Introduction to Foods and Nutrition: Healthy Eating
An introductory course about the basic aspects of Healthy Eating. Emphasis will be placed on how students can use credible resources to find information about the nutrient content of foods, read food labels, nutrition recommendations (including Canada's Food Guide) and the eating habits for their life stage and make healthy food choices for themselves.
Antirequisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level Nutrition course.
Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent) and registration in the Preliminary Year Program at Brescia University College.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours (includes in-class activities)/week, 0.5 course.
(Brescia)
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Foods and Nutrition 0012A/B - Introduction to Foods and Nutrition: Life Cycle Nutrition
An introductory course about the basic aspects of Life Cycle Nutrition. Emphasis will be placed on how students can use credible resources to find information about nutrition recommendations and eating habits of Canadians of all ages and life stages, nutrition and disease prevention, nutrition and physical activity, safe food handling procedures, food biotechnology and global hunger.
Antirequisite(s): Grade 12U Nutrition in Perspective (HFA 4U) or any university level Nutrition course.
Prerequisite(s): High School Biology (Grade 11 Advanced Level or equivalent), FN 0011 a/b and registration in the Preliminary Year Program at Brescia University College.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 Lecture hours (includes in-class activities)/ week, 0.5 course.
(Brescia)
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Foods and Nutrition 1021 - Nutrition for Modern Living
A survey of human nutritional needs including nutrient requirements, nutrient functions and sources of nutrients in foods. Maternal and infant nutrition, food additives, food legislation, world food problems, and other current topics.
Prerequisite(s): Grade 11 (or higher) Biology and Chemistry are highly recommended as preparation for this course.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture/tutorial hours, 1.0 course.
(Brescia)
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Foods and Nutrition 1030E - Fundamentals of Human Nutrition
An integrative study of the chemical nature, metabolic interactions and physiological roles of nutrients. Includes dietary requirements, sources of nutrients, current issues and concepts, local/global food/nutrition problems and factors affecting them: consumer behavior, agricultural/industrial development, environment/population issues, national policies, and international agreements.
Prerequisite(s): Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major). Grade 12U Biology and Chemistry  are highly recommended as preparation for this course.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 1.0 course.
(Brescia)
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Foods and Nutrition 2121 - Introduction to Human Nutrition
An introduction and overview of the basic principles of human nutrition. Exploration of the facts and myths surrounding the subject.
Prerequisite(s): Registration in the Nutrition and Families modules (Honors Specialization, Specialization, Major) or by permission of the Division. Grade 11 (or higher) Biology and Chemistry are highly recommended as preparation for this course.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 1.0 course.
(Brescia)
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Foods and Nutrition 2132A/B - Introduction to Foods
A study of the scientific principles relating to foods and their preparation with emphasis on nutritional concepts in food preparation. An experimental approach will demonstrate the principles and methods of food preparation.
Antirequisite(s):
Prerequisite(s): Registration in the Nutrition and Families or Management and Organizational Studies modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 2 lecture hours, 2 laboratory hours, 0.5 course.
(Brescia)
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Foods and Nutrition 2232 - Principles of Food Science
A study of the physical structure, chemical composition and nutritive value of foods with emphasis on the effect on a finished product of the physical and chemical conditions, the proportion of ingredients and manipulative techniques. Discussion of aesthetic qualities and food economics.
Antirequisite(s):
Prerequisite(s): Registration in the BSc (Foods and Nutrition) or BSc (Human Ecology) programs.
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 laboratory hours, 1.0 course.
(Brescia)
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Foods and Nutrition 2241A/B - Nutrition Throughout the Human Life Cycle
A study of nutritional requirements from conception to senescence. Discussion of food habits and nutrition intervention programs in relation to life-cycle.
Antirequisite(s): Foods and Nutrition 2245A/B
Prerequisite(s): Registration in the BSc (Foods and Nutrition) program
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 2245A/B - Nutrition: A Lifespan Approach
A study of nutritional requirements from infancy to old age. Description of food habits, special conditions and nutritional interventions in relation to the various stages of the life span, including preconception nutrition.
Antirequisite(s): Foods and Nutrition 2241A/B.
Prerequisite(s): Foods and Nutrition 1021 or Foods and Nutrition 1030E or Foods and Nutrition 2121; registration in the Nutrition and Families modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 2300A/B - Food Processing and Engineering
Covers food processing and engineering principles.† Includes lectures (fundamentals of the various food processing and food preservation techniques) and site visits to food industry processing plants.† Visits allow students to see plants in operation and to examine standard food processing equipment, plant physical layouts and cleaning and sanitation programs.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E, Physics 1028A/B , Calculus 1000A/B or 1100A/B or 1500A/B or Mathematics 1225A/B. Registration in the Food Science and Technology module or by permission of the Division.
Corequisite(s): Foods and Nutrition 2232.
Pre-or Corequisite(s):
Extra Information: 2 lecture hours, 2 site visit hours, 0.5 course.    
(Brescia)
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Foods and Nutrition 2350A/B - Laboratory Methods in Food Science
Promotes understanding of laboratory techniques to identify microorganisms in foods. Emphasis on selected methods and their utilization and/or application in food science, public health, sanitation, foods and nutrition.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E, Biology 1290B. Registration in the Food Science and Technology module or by permission of the Division
Corequisite(s): Foods and Nutrition 2232.
Pre-or Corequisite(s):
Extra Information: 4 laboratory hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3310A/B - Food Product Development
Examines the food product development process from concept to market. Discusses challenges, importance to the food industry, methods and techniques as well as new advancements and developments. Students will complete a product development project.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 2232. Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 2 lecture hours, 2 laboratory hours, 0.5 course.  
(Brescia)
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Foods and Nutrition 3320A/B - Global Policies and Food Safety
Examines issues of food safety in the global context and the influence of local, national, international economic and political policies with emphasis on food laws, trading policies, import-export agreements, agriculture, etc. Country case studies highlight current issues and changes in the policies of the regions.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E; Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.  
(Brescia)
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Foods and Nutrition 3339A/B - Exercise Nutrition
This course investigates the important food/food components for individuals involved in chronic (regular) exercise programs and/or competition, i.e., athletes. The focus is on understanding how dietary needs are affected by regular, vigorous physical activity and the mechanisms responsible for any performance enhancement/decrement resulting from the supplementation of specific foods or food components.
Antirequisite(s): Kinesiology 3339A/B and the former Kinesiology 4439A/B, the former Foods and Nutrition 4439A/B.
Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 (with a mark of at least 70%) or Foods and Nutrition 2121 (with a mark of at least 70%). Recommended: Foods and Nutrition 3373A/B.  Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major, Minor).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3342A/B - Advanced Food Science
Selected processing methods and their effect on the nutritive value and acceptability of a product; properties and uses of food carbohydrates, fats and enzymes used in the food industry. An independent study required.
Antirequisite(s):
Prerequisite(s): Chemistry 2003A/B or 2213A/B and Foods and Nutrition 2232. Registration in the BSc (Foods and Nutrition) programs.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 laboratory hours, 0.5 course.
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Foods and Nutrition 3344A/B - Diet and Nutritional Assessment
A critical survey of the methods used in the assessment of food and nutrient intakes and nutritional status of communities, groups and individuals, in both health and disease.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 or Foods and Nutrition 2121. Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 2241A/B.
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3348A/B - Food Production Management I
The application of scientific principles to the procurement, storage, processing and service of institutional food. Menu- planning to meet nutritional requirements while working under the constraints of budgets and the available food supplies, equipment and staff. Food trends, sanitation and safety.
Antirequisite(s):
Prerequisite(s): Registration in the Foods and Nutrition or Nutrition and Families or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 3342A/B.
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3351A/B - Clinical Nutrition I
Introduction to therapeutic nutritional care/service, modifications of normal diet to meet special nutritional needs, menu planning; documentation of nutritional care.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 2241A/B.  Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 3344A/B.
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3361A/B - Fundamentals of Community Nutrition
The role of nutrition at the local, national and international levels. Emphasis placed on nutrition education, food habits, survey methodology, and current topics in the area of community nutrition.
Antirequisite(s):
Prerequisite(s): Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3364A/B - Nutrition, Aging and Health
A study of the relationships among nutrition, aging and health including the current and projected aged Canadian population, their nutritional needs, limitations (economic, physical, behavioral, etc) to meeting those needs, nutrition/age related health issues and program/services available or needed.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021(with a mark of at least 70%) or Foods and Nutrition 2121( with a mark of at least 70%).  Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3373A/B - Nutrition and Physical Activity
An integrative study of the impact of various levels of physical activity and in-activity on nutritional needs and food and nutrient intakes based on current research and recommendations with attention to popular half-truths and myths.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 1030E or Foods and Nutrition 1021 (with a mark of at least 70%) or Foods and Nutrition 2121 (with a mark of at least 70%). Registration in the Foods and Nutrition or Nutrition and Families modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 3380A/B - Policy Development and Advocacy
This course examines policy development in government and the strategies and actions taken by advocacy groups to influence government in the making and implementation of policy and programs.The focus will be on policies affecting foods and nutrition in Canada, but other areas will also be considered.
Antirequisite(s):
Prerequisite(s): Human Ecology 2266F/G and registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division School of Food and Nutritional Sciences. Students registered in the Dimensions of Leadership (DOL) module may enrol with permission of the instructor.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course     
(Brescia)
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Foods and Nutrition 3400A/B - Culture and Food
Introduction to the study of social, cultural and communication factors which influence food habits of various ethnic groups that may differ from typical North-American diets. Variations in basic food preparation and culinary techniques will be explored (in the food laboratories) and acknowledged for effective nutrition counselling, education and food-service.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 2232. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 2 lecture hours and 2 laboratory hours, 0.5 course.
Limited enrolment.
(Brescia)
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Foods and Nutrition 3450F/G - Food for Thought
Concerns for human well being demands a philosophical reflection for responsible thought to what we eat/drink, how and why we provide for others and ourselves. Engages students to think and write critically about questions related to food metaphysics, food ethics, food technology, and food politics.
Antirequisite(s):
Prerequisite(s): Registration in year 3 or 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course  
(Brescia)
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Foods and Nutrition 3460F/G - Food and Conflict
This course examines the role played by food in human conflicts. It analyses the ways in which competition over access to food has led to violent domestic and international struggles and how food has been used as a weapon in such conflicts and more generally as an instrument of domination.

Antirequisite(s): History 2156F/G Food and Conflict.
Prerequisite(s): Registration in year 3 or 4 of the BScFN Honours Specialization in Nutrition and Dietetics, Honours Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course. (Brescia)
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Foods and Nutrition 3480F/G - Independent Study
An advanced reading course on a defined topic with a specified bibliography.
Antirequisite(s):
Prerequisite(s): Registration in year 3 or year 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 3481F/G - Independent Study
An advanced reading course on a defined topic with a specified bibliography.
Antirequisite(s):
Prerequisite(s): Registration in year 3 or year 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4420A/B - Sensory Evaluation of Foods
Covers principles of sensory and consumer science including test methods (discrimination, affective and descriptive tests), questionnaire design, experimental design, statistical considerations and decision analysis. Examines sensory properties of foods through lab experiments and projects.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 3342A/B, Statistical Sciences 2037A/B or Sociology 2205A/B or any Statistics course at the 2000 level or above.  Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).    
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 2 lecture hours, 2 laboratory hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4422A/B - Financial Management and Control for Foods and Nutrition
This course is designed to develop financial management and control competencies in individuals who will be responsible for managing their own departments in a variety of contexts including foodservice establishments, food production companies, government agencies and private practices.† Students will be expected to apply the concepts in case-based, decision-focused situations.
Antirequisite(s): Business Administration 2257.
Prerequisite(s): Business Administration 1220E, Foods and Nutrition 3348A/B, Human Ecology 3349A/B or Year 4 in the Foods and Nutrition programs or permission of the Division of Food and Nutritional Sciences.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course
(Brescia)
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Foods and Nutrition 4430A/B - Food Microbiology/Safety and Analysis
Covers microorganisms that cause food spoilage, food infections and intoxications. Students will learn about various fermentation processes, intrinsic and extrinsic factors and their effects on microbial activities, including industrial applications of microorganisms in food production. Examines selected quantitative analysis of food by chemical, physical and instrumental means.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 2350A/B.  Registration in the Food Science and Technology module or by permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 laboratory hours, 0.5 course.   
(Brescia)
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Foods and Nutrition 4440A/B - Current Issues in Food Science and Technology
Examines current issues in Food Science and Technology, involving a review of existing literature on functional foods, nutraceuticals, and food additives.† Emphasis on regulatory issues, safety and efficacy of specific functional foods. Examines food waste or by-product management, a critical factor in recycling valuable food components.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 2232.  Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.  
(Brescia)
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Foods and Nutrition 4449A/B - Food Production Management II
Managerial decision making relevant to financial management of a Food Service system. Ethical and professional behavior, internal control, records, work improvement methods and micro-computer applications. Practicum included.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 3348A/B, Business Administration 1220EBusiness Administration 2257 is highly recommended.  Registration in the Honors Specialization in Nutrition and Dietetics module.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 practicum hours, 0.5 course.
Limited enrolment.
(Brescia)
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Foods and Nutrition 4452A/B - Experimental Foods
An experimental approach in the study of the physical and chemical properties of food. Objective testing and sensory evaluation of foods. Introduction to standardization of recipes and food research by investigation into specific problems.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 3342A/B.  Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major, Minor).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4 lecture/laboratory hours, 0.5 course.
Limited enrolment.
(Brescia)
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Foods and Nutrition 4453A/B - Clinical Nutrition II
Principles and practice of nutritional support in clinical conditions. Metabolic and physiological alternations in selected diseases as the basis for the implementation of dietary modifications.
Antirequisite(s):
Prerequisite(s): Biochemistry 2288A or Biochemistry 2280A, Foods and Nutrition 3351A/B.  Registration in the Honors Specialization in Nutrition and Dietetics module.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4455A/B - Clinical Nutrition III
A study of the role of nutritional care in the management of selected disorders. Case study approach. Practicum included.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 4453A/B with a mark of at least 70% and permission of the Division.  Registration in the Honors Specialization in Nutrition and Dietetics module.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4 lecture/practicum hours, 0.5 course.
Limited enrolment.
(Brescia)
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Foods and Nutrition 4458A/B - Equipment Selection and Food Facility Layout
The interrelationship of cost, performance, efficiency, and maintenance requirements in determining needs for food service equipment. Practice in planning physical facilities and assessing area and space relationships of food service operations as determined by present and future needs.
Antirequisite(s):
Prerequisite(s): Registration in the Foods and Nutrition or Management and Organizational Studies modules (Honors Specialization, Specialization, Major, Minor in Foods and Nutrition).
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 3348A/B.
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4462A/B - Community Nutrition II
This seminar-based course will build on the concepts examined in FN 3361A/B Fundamentals of Community Nutrition. It further examines the frameworks and strategies used to support nutrition initiatives at the community- and population-levels. Students will complete an independent, community-based nutrition program plan and evaluation.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 3361A/B with a mark of at least 70% or permission of the School of Food and Nutritional Sciences. Registration in the Honors Specialization in Nutrition and Dietetics module.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4 lecture hours, 0.5 course.
Limited enrolment.
(Brescia)
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Foods and Nutrition 4471A/B - Nutrition and Metabolic Processes
An integrative study of nutrient metabolism at an advanced level. Utilization of the major nutrients emphasizing regulatory mechanisms at organ and cellular levels under various physiological conditions.
Antirequisite(s):
Prerequisite(s): Biochemistry 2288A or 2280A, Foods and Nutrition 3344A/B. Registration in the Honors Specialization in Nutrition and Dietetics module.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4477A/B - Exercise, Nutrition & Wellness
An overview of the impact of nutrition and exercise on selected health and exercise performance measures. Via lecture and reading materials, students will come to appreciate how lifestyle decisions which are under their control can enhance their health and performance.
Antirequisite(s): Kinesiology 4471B (001) 2008-09, Kinesiology 4477A/B.
Prerequisite(s): Kinesiology 3339A/B or Foods and Nutrition 3339A/B or the former Foods and Nutrition 4439A/B.  Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4480F/G - Special Topics
Guided research and writing in foods and nutrition.
Antirequisite(s):
Prerequisite(s): Registration in year 3 or year 4 of the BScFN Honors Specialization in Nutrition and Dietetics, Honors Specialization in Food Science and Technology, Specialization in Foods and Nutrition or permission of the Division.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4481F/G - Special Topics
Guided research and writing in foods and nutrition.
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4488W/X - Supervised Field Work and Research

Antirequisite(s): Human Ecology 4402A/B.
Prerequisite(s): Human Ecology 4411F/G and/or permission of the Division.  Registration in the Foods and Nutrition modules (Honors Specialization).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: Minimum of 20 tutorial/laboratory/field work hours, 1.0 course. 
Limited enrolment.
(Brescia)
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Foods and Nutrition 4901Y - Dietetic Simulation Practice
Provides an overview of processes involved in patient care, counselling, nutritional/community assessment, clinical activities for disease conditions, electronic patient records, data systems, clinical interface with foodservice operations. Simulation exercises engage students in critical thinking, clinical reasoning and evidence-based decision-making, raise awareness and allow the assessment of studentsí competencies to practice.
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4902Y - Regulatory, Legal, and Ethical Issues of Dietetic Practice
An exploration of ethical issues, including ethics and critical incidents review boards, current national/international standards/guidelines, legal principles/issues related to informed consent, liability, and regulatory and legal issues related to dietetic practice. Ethical dilemmas and their resolution will provide opportunities for developing competence and judgment skills, attitudes and confidence.
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4903Y - Practice-Based Dietetic Research
Provides an overview of evidence-based practice, the grant-writing process, budgetary aspects of grants, budgeting and managing project costs/cash flow/audits and negotiating agreements.† Information management and knowledge transfer will be emphasized as they report on their research projects at the end of their placements.
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 0.5 course.
(Brescia)
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Foods and Nutrition 4904Y - Practicum
Students complete 1300 hours of practice in varied practice areas and locations. They work on-site or conduct site-related work on a predetermined schedule, typically 30 - 35 hours per week. Students must successfully complete the practical training in all areas to satisfy the practicum requirements for the diploma.
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4.0 course.
(Brescia)
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Academic Calendar 2017 AFFILIATED UNIVERSITY COLLEGES AFFILIATED UNIVERSITY COLLEGE COURSE INFORMATION Foods and Nutrition (AC)
Decision Academic