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Academic Calendar 2010 AFFILIATED UNIVERSITY COLLEGES AFFILIATED UNIVERSITY COLLEGE COURSE INFORMATION Foods and Nutrition (AC)
INTRODUCTION
UNDERGRADUATE SESSIONAL DATES
STUDENT SERVICES
ACADEMIC INFORMATION
STUDENT FINANCIAL SERVICES
FACULTIES
UNDERGRADUATE COURSE INFORMATION
FACULTY MEMBERS
AFFILIATED UNIVERSITY COLLEGES
GLOSSARY
NEW MODULES/PROGRAMS
TABLE OF CONTENTS




Foods and Nutrition (AC)

Note:  In order to find a course in the new 4 digit numbering system using an old 3 digit number, please refer to the conversion list below. Before registering for courses with the new 4 digit numbering system, please ensure that you have not previously taken the course in its 3 digit form.

Click here for conversion list of former 3-digit course numbers.

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 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.
Antirequisite(s): Foods and Nutrition 2121. Background in Biology and Chemistry at Grade 11 or higher is strongly recommended.    May not be used as credit for Foods and Nutrition or BSc Family Studies degree programs.
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture/tutorial hours, 1.0 course.
Background in Biology and Chemistry at Grade 11 or higher is strongly recommended.
(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.
Antirequisite(s): Foods and Nutrition 1021, 2121, the former Foods and Nutrition 025a/b, 235a/b, 341a/b.
Prerequisite(s): Registration limited to students in the Foods and Nutrition programs or by permission of the Department.
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.
Antirequisite(s): Foods and Nutrition 1021
Prerequisite(s): The former Chemistry 1020, 021, 023 and registration in the BA (Human Ecology) Family Studies program.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 1.0 course.
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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): The former Chemistry 1020, 021, 023. Priority given to BA (Human Ecology) Family Studies students.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 laboratory hours, 0.5 course.
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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):
Corequisite(s):
Pre-or Corequisite(s): Chemistry 2213A/B and registration in the BSc (Human Ecology) programs.
Extra Information: 3 lecture hours, 3 laboratory hours, 1.0 course.
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Foods and Nutrition 2235A/B - Fundamentals of Human Nutrition
An integrative study of the chemical nature, metabolic interactions and physiological roles of known nutrients. Inclusion of human dietary requirements, sources of nutrients and current concepts in nutrition.
Antirequisite(s): Foods and Nutrition 1030E and the former 231.
Prerequisite(s):
Corequisite(s):
Pre-or Corequisite(s): Chemistry 2213A/B and Physiology 2130.
Extra Information: Restricted to students in the Foods and Nutrition programs or by permission of the Department.
3 lecture hours
(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): Nutrition Throughout the Human Life Cycle.
Prerequisite(s): Chemistry 2213A/B and the former Foods and Nutrition 235a/b or Foods and Nutrition 1021 or Foods and Nutrition 2121.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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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):
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.Restricted to the Food Science module or by permission of the Division of Food and Nutritional Sciences.
Antirequisite(s):
Prerequisite(s): Biology 1290B.    
Corequisite(s):
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.
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): 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 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 2235A/B 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
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):
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): The former Foods and Nutrition 243a/b.
Prerequisite(s): The former Foods and Nutrition 235a/b or Foods and Nutrition 1021 or Foods and Nutrition 2121.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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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):
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 3342A/B
Extra Information: 3 lecture hours, 0.5 course.
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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 3344A/B or the former Foods and Nutrition 243a/b.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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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): Foods and Nutrition 2241A/B or the former Foods and Nutrition 341a/b.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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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): The former Foods and Nutrition 341a/b.
Prerequisite(s): Foods and Nutrition 1021 or 2121 with a mark of at least 70%, or Foods and Nutrition 2241A/B and the former 235a/b, or the permission of the Department.
Corequisite(s):
Pre-or 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): The former Foods and Nutrition 235a/b or Foods and Nutrition 1021 (with a mark of at least 70%) or Foods and Nutrition 2121 (with a mark of at least 70%).
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 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 Statistical Sciences course at the 2000 level or above.     
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 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.  
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.
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 1220, and registration in the Foods and Nutrition programs.  Business Administration 2257 is highly recommended.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 3 practicum hours, 0.5 course.
Limited enrolment.
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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
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4 lecture/laboratory hours, 0.5 course.
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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): The former Biology 280a.
Corequisite(s):
Pre-or Corequisite(s): Foods and Nutrition 3351A/B
Extra Information: 4 lecture hours, 0.5 course.
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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 department.  
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 4 lecture/practicum hours, 0.5 course.
Limited Enrolment
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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): Foods and Nutrition 3348A/B
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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Foods and Nutrition 4462A/B - Selected Topics in Community Nutrition
This course will examine current issues in the practice of community nutrition. Practical experience will be emphasized through field work and/or placement with public health units.
Antirequisite(s):
Prerequisite(s): Foods and Nutrition 3361A/B with a mark of at least 70% and permission of the department.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 2 lecture hours, 2 field work hours, 0.5 course.
Limited Enrolment
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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): The former Biology 280a/b, the former Foods and Nutrition 235a/b, and  Foods and Nutrition 3344A/B.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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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.
Corequisite(s):
Pre-or Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
(Brescia)
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Foods and Nutrition 4486A/B - Selected Topics in Nutrition
Antirequisite(s):
Prerequisite(s):
Corequisite(s):
Extra Information: 3 lecture hours, 0.5 course.
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Academic Calendar 2010 AFFILIATED UNIVERSITY COLLEGES AFFILIATED UNIVERSITY COLLEGE COURSE INFORMATION Foods and Nutrition (AC)
Decision Academic