Sabina Valentine, RD, MSc, BSc
I have enjoyed teaching Nutrition and Well Being (Nutritiion 100; in lecture format and on line), Cinical Nutrition (Nutrition 468), Advanced Clinical Nutrition (Nutrition 476), Applied Food Theory (NUFS 250), Health Education, and Nutrition and Chronic Disease (NUTR 452). I have also enjoyed working as a Clinical Dietitian for the past 20 years.
I love everything about teaching! I enjoy organizing the material, lecturing, interacting with students, grading papers, all of it. All students are unique and must have a stimulating educational environment where they can grow intellectually, mentally, emotionally, and socially. It is my desire to create this type of atmosphere where students can meet their full potential. I will provide a safe environment where students are invited to share their ideas and take risks.
I believe that there are three essential elements that are conducive to learning. (1) The instructor’s role is to act as a guide. (2) Students must have access activities that apply what they have learned. (3) Students should be able to have choices and let their curiosity direct their learning.
So it may seem counter‐intuitive that I have become a strong advocate of using technology to enhance education. However, instead of creating a distance, I’ve discovered that technology can be used to bring student and teacher closer together. And re‐instill a love of learning in both of us!
Application of interprofessional competencies within a specific health care context. Content topics vary from year to year. Topics announced prior to registration period. The student's transcript carries title descriptive of content. May be repeated. Prerequisite or corequisite: INT D 403, or equivalent introductory interprofessional health education course, or approval of Health Sciences Education and Research Commons, Health Sciences Council. (Offered jointly by the following faculties: Agricultural, Life and Environmental Sciences; Medicine and Dentistry; Nursing; Pharmacy and Pharmaceutical Sciences; Kinesiology, Sport and Recreation; and Rehabilitation Medicine.) [Health Sciences Council].
Fundamental food preparation skills and practical application of food theory to household food preparation issues through laboratory-based instruction. Prerequisite: NUTR 100.
Students will gain skills in teaching and communicating nutrition information effectively to different populations (children, elderly, cultural groups, healthcare professionals) using a variety of different approaches and modalities. The theory of learning, communication and behaviour change will provide a foundation for all activities and approaches to evaluation of communication tools will be emphasized. Not to be taken if credit received for NU FS 410. Prerequisite: NUTR 100. Corequisite: NU FS 305 or NUTR 301.
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.
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].
Application of interprofessional competencies within a specific healthcare context. Note: content topics vary from year to year; course title is variable. Prerequisite: Pharm 210. Restricted to Pharmacy students or with consent of the Faculty.
Application of interprofessional competencies within a specific health care context. Note: Course title is variable; course may be repeated for credit.