NUTR - Nutrition

Offered By:
Faculty of Agricultural, Life and Environmental Sciences

Below are the courses available from the NUTR code. Select a course to view the available classes, additional class notes, and class times.

★ 3 (fi 6)(EITHER, 3-0-0)

Principles of nutrition. The need for and functions of the major nutrients for humans. May contain alternative delivery sections: refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 3 (fi 6)(SECOND, 3-0-0)

This course introduces students to the profession of dietetics and its position with in the Canadian health care system. Topics covered include: history of dietetics; the structure of the health care system in Canada; roles of the Registered Dietitian, concepts of dietetic practice and jurisprudence for Registered Dietitians.

★ 3 (fi 6)(FIRST, 3-0-3/2)

Fundamentals of nutrition, emphasizing energy, carbohydrates, lipids and proteins. The lab will use common techniques to illustrate principles of human nutrition. Not to be taken if credit received for NUTR 303. Prerequisites: BIOCH 200 and PHYSL 210. Pre- or corequisite: BIOCH 310.

★ 3 (fi 6)(SECOND, 3-0-3/2)

Fundamentals of nutrition with emphasis on vitamins and inorganic elements. The lab will use common techniques to illustrate principles of human nutrition. Not to be taken if credit received for NUTR 304. Prerequisites: BIOCH 310 and NUTR 301.

★ 3 (fi 6)(FIRST, 3-0-0)

Fundamentals of nutrition with emphasis on vitamins and inorganic elements. Not to be taken if credit received for NUTR 301. Prerequisites: BIOCH 310 and PHYSL 210. NUTR 303 or NU FS 305 recommended.

★ 3 (fi 6)(SECOND, 3-0-0)

Fundamentals of nutrition with emphasis on vitamins and inorganic elements. Not to be taken if credit received for NUTR 302. Prerequisites: BIOCH 310 and PHYSL 210. NUTR 303 or NU FS 305 recommended.

★ 3 (fi 6)(SECOND, 3-0-0)

Basic theory related to nutritional requirements for all levels of athletic performance. Application of sports nutrition concepts for recreational to elite level athletes. Course content includes energy systems, hydration, pre- and post-event nutrition, weight management and body composition issues of athletes and ergogenic aids. Prerequisite: NU FS 305 or (NUTR 301 or 303).

★ 3 (fi 6)(FIRST, 3-3S-0)

Familiarizes students with skills required for the formation of a research problem, and for the execution and presentation of empirical research. Lectures incorporate key concepts of experimental design, logistics of data collection and basic analysis and are complemented by work with a faculty advisor to develop a research proposal. Students will present their proposal in a seminar. Prerequisites: NUTR 301 and 302.

★ 3 (fi 12)(TWO TERM, 0-1S-5)

An independent research project in nutritional science topics, supervised by a faculty member. It includes implementation of a research project, data analysis and presentation of results orally and in writing. Corequisite: NUTR 400.

★ 3 (fi 12)(TWO TERM, 0-1S-5)

An independent research project in nutritional science topics, supervised by a faculty member. It includes implementation of a research project, data analysis and presentation of results orally and in writing. Corequisite: NUTR 400.

★ 1 (fi 2)(VAR, VARIABLE)

Application interprofessional competencies within the context of athlete nutrition and health. Students will apply core interprofessional competencies in communication, collaboration, role clarification, conflict resolution and reflection. Pre- or corequisite: INT D 403, or equivalent introductory interprofessional health education course (INT D 408), or approval of Health Sciences Education and Research Commons, Health Sciences Council. (Offered jointly by the following faculties: Agricultural, Life and Environmental Sciences, Kinesiology, Sport and Recreation; and Rehabilitation Medicine.) [Agricultural, Life and Environmental Sciences].

★ 0.5 (fi 2)(VAR, VARIABLE)

Application interprofessional competencies within the context of athlete nutrition and health. Students will apply core interprofessional competencies in communication, collaboration, role clarification, conflict resolution and reflection. Pre- or corequisite: INT D 403, or equivalent introductory interprofessional health education course (INT D 408), or approval of Health Sciences Education and Research Commons, Health Sciences Council. (Offered jointly by the following faculties: Agricultural, Life and Environmental Sciences, Kinesiology, Sport and Recreation; and Rehabilitation Medicine.) [Agricultural, Life and Environmental Sciences].

★ 0.5 (fi 2)(VAR, VARIABLE)

Application interprofessional competencies within the context of athlete nutrition and health. Students will apply core interprofessional competencies in communication, collaboration, role clarification, conflict resolution and reflection. Pre- or corequisite: INT D 403, or equivalent introductory interprofessional health education course (INT D 408), or approval of Health Sciences Education and Research Commons, Health Sciences Council. (Offered jointly by the following faculties: Agricultural, Life and Environmental Sciences, Kinesiology, Sport and Recreation; and Rehabilitation Medicine.) [Agricultural, Life and Environmental Sciences].

★ 3 (fi 6)(FIRST, 3-0-0)

This is an advanced course examining the relationship between the role of lifestyle factors in the etiology and pathophysiology, as well as the treatment of type 2 diabetes and cardiovascular disease. Application of recent findings to our understanding of these chronic metabolic diseases will be addressed. Prerequisites: (NUTR 301 or 303) and (NUTR 302 or 304).

★ 3 (fi 6)(SECOND, 0-1S-5)

An independent research project on topics in nutritional science and supervised by a faculty member. Normally this is a continuation of work begun in NUTR 400. It includes implementation of a research project relevant to dietetic practice, data analysis and presentation of results orally and in writing. Prerequisite: NUTR 400.

★ 3 (fi 6)(SECOND, 3-0-0)

A lecture and reading course to review current research and the scientific basis of nutrition intervention in the prevention and treatment of chronic human disease. Translation of research findings to nutrition recommendations in topical areas including global health and food supply, obesity, cardiovascular disease, polycystic ovary syndrome and behavior-cognitive disorders. Prerequisites: (NUTR 302, NUTR 304, or NU FS 305) and NU FS 356. *6 PHYSL recommended.

★ 3 (fi 6)(FIRST, 3-0-3)

Basic principles of nutrition in clinical situations. The role of diet in the management of various diseases. The laboratory sessions include practical experience in providing individualized nutritional care for client from various cultural backgrounds. Prerequisites: NUTR 201 and PHYSL 210. Pre- or corequisites: BIOCH 310 and NUTR 301. May contain alternative delivery sections; refer to the refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.1 (fi 1)(EITHER, 4 WEEKS)

Practical experience in provision of nutrition care, focusing on basic skills of assessment, planning, implementation and evaluation. Continuing care agencies, rural health centres and acute care hospitals. Students may take this course simultaneously with INT D 411. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: NU FS 223, NUTR 466, and 468. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.1 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessing needs and planning, implementing and evaluating nutrition programs in a variety of community settings. Open only to students accepted into the Integrated Dietetic Internship. Prerequisite: NU FS 223, 377 and NUTR 466. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessing needs and planning, implementing and evaluating nutrition programs in a variety of community settings. Open only to students accepted into the Integrated Dietetic Internship. Prerequisite: NU FS 223, 377 and NUTR 466. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessing needs and planning, implementing and evaluating nutrition programs in a variety of community settings. Open only to students accepted into the Integrated Dietetic Internship. Prerequisite: NU FS 223, 377 and NUTR 466. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.1 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessment, planning implementation and evaluation of foodservice systems. Institutional, community and commercial settings. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: (NU FS 363 or 361), NU FS 461, NUTR 466 and (AREC 323 or alternate business course). Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessment, planning implementation and evaluation of foodservice systems. Institutional, community and commercial settings. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: (NU FS 363 or 361), NU FS 461, NUTR 466 and (AREC 323 or alternate business course). Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 12 WEEKS)

Practical experience in assessment, planning implementation and evaluation of food service systems. Institutional, community and commercial settings. Open only to students accepted into the Integrated Dietetic Internship Program. Prerequisites: (NU FS 363 or 361) and NU FS 461 and (AREC 323 or AG EC 323 or alternate business course). Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.1 (fi 1)(VAR, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: NUTR 466, 469 and 476. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: NUTR 466, 469 and 476. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 0.05 (fi 1)(VAR, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Open only to students accepted into the Integrated Dietetic Internship. Prerequisites: NUTR 466, 469 and 476. Requires payment of additional student instructional support fees. Refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 3 (fi 6)(SECOND, 3-0-3)

The principles of diet therapy in selected areas of current interest. Emphasis on case studies, research, and practical problems in clinical dietetics. Prerequisites: NU FS 356, NU FS 377, NUTR 302, NUTR 468, NUTR 482, and NUTR 483. May contain alternative delivery sections refer to the Tuition and Fees page in the University Regulations section of the Calendar.

★ 3 (fi 6)(FIRST, 3-0-3)

Builds on concepts learned in introductory community nutrition that relate to health promotion, food security, policy, program planning and community nutrition throughout the lifecycle. Students will develop the skills to write a community grant application. Prerequisites: (NUTR 302 or NU FS 305), NU FS 356 and NU FS 377.

★ 3 (fi 6)(FIRST, 3-0-0)

A lecture and reading course in vitamins and inorganic elements. Introduction to seminar presentation and critical evaluation of current literature. Students will learn how to write a scientific paper. Graduate students may not register for credit (see AFNS 579). Credit will only be given for one of AFNS 579, NUTR 479 and NU FS 479. Prerequisites: NUTR 301 or 303 and NUTR 302 or 304.

★ 3 (fi 6)(EITHER, 3-0-0)

Lectures and discussion to improve readiness of students to work independently in the development of professional practice skills in dietetics. Required before placement in NUTR 483, 484, 485, 486, 487 and 488. Prerequisites: NU FS 223, NU FS 250, NU FS 373, NUTR 301, and NUTR 468. Corequisites: NU FS 356, NU FS 377, and NUTR 302.

★ 3 (fi 6)(EITHER, 4 WEEKS)

Practical experience in provision of nutrition care, focusing on basic skills of assessment, planning, implementation and evaluation. Continuing care agencies, rural health centres and acute care hospitals. Prerequisite: NUTR 482.

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisites: NU FS 223, NU FS 377, and NUTR 482.

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

This course builds on NUTR 470 to enable students to consolidate skills and competency in assessing needs; program planning; implementation; and evaluation in a variety of community settings. Prerequisite: NUTR 484.

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

Practical experience in assessing; process planning and implementation; and evaluation of foodservice and management operations in a variety of settings. Prerequisites: (NU FS 363 or 361), NU FS 461, ACCTG 300, (SMO 200 or 301).

★ 4.5 (fi 9)(EITHER, 6 WEEKS)

This course builds on NUTR 472 to enable students to consolidate skills and competency in assessing; process planning and implementation; and evaluation of food service and management operations in a variety of settings. Prerequisite: NUTR 486.

★ 9 (fi 18)(EITH/SP/SU, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Prerequisites: NUTR 476, NUTR 482, and NUTR 483.

★ 4.5 (fi 18)(EITH/SP/SU, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Prerequisites: NUTR 476, 482 and 483.

★ 4.5 (fi 18)(EITH/SP/SU, 15 WEEKS)

Practical experience in a variety of acute, continuing care and ambulatory care settings. The student is expected to demonstrate professional competencies in assessment, planning, development and monitoring of nutrition care plans for patients and clients. Prerequisites: NUTR 476, 482 and 483.