NUTR 483 - Introductory Professional Practice In Clinical Dietetics

3 units (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.

NUTR 484 - Professional Practice In Community Nutrition I

4.5 units (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.

NUTR 485 - Professional Practice In Community Nutrition II

4.5 units (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.

NUTR 486 - Professional Practice In Foodservice and Management I

4.5 units (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).

NUTR 487 - Professional Practice In Foodservice and Management II

4.5 units (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.

NUTR 488B - Professional Practice In Clinical Dietetics

4.5 units (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.

NU FS 461 - Foodservice Systems Management

3 units (fi 6)(FIRST, 3-0-0)

Operational techniques and special problems encountered during the preparation and service of food in quantity, in both commercial operations and foodservice establishments. This course uses a blended learning format to explore real-world foodservice issues. Prerequisites: NU FS 223, NU FS 250, NU FS 374. May contain alternate delivery sections: refer to the Tuition and Fees page in the University Regulations section of the Calendar.

NUTR 484 - Professional Practice In Community Nutrition I

4.5 units (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.

NUTR 485 - Professional Practice In Community Nutrition II

4.5 units (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.

NUTR 486 - Professional Practice In Foodservice and Management I

4.5 units (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).

NUTR 487 - Professional Practice In Foodservice and Management II

4.5 units (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.

NUTR 488 - Professional Practice In Clinical Dietetics

9 units (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.

NUTR 380 - Sports Nutrition

3 units (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).

NUTR 485 - Professional Practice In Community Nutrition II

4.5 units (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.

NUTR 486 - Professional Practice In Foodservice and Management I

4.5 units (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).

NUTR 487 - Professional Practice In Foodservice and Management II

4.5 units (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.

NUTR 488 - Professional Practice In Clinical Dietetics

9 units (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.