2001-2002 Calendar: Nutritional Sciences Courses

NFS Nutritional Sciences Courses

NFS284H1
Basic Human Nutrition 39L, 13T

An introductory course to provide the fundamentals of human nutrition to enable students to understand and think critically about the complex interrelationships between food, nutrition, health and the environment.
Exclusion: Current or previous nutrition course at 300-level or higher
Prerequisite: BIO150Y1; CHM137Y1/151Y1; PHY138Y1 (or 110Y1/140Y1)

NFS299Y1
Research Opportunity Program

Credit course for supervised participation in faculty research project. See page 44 for details.

NFS382H1
Vitamin and Mineral Metabolism Throughout the Life Cycle 39L, 13T

Micronutrients are essential for health throughout the life cycle. This course examines the role of micronutrients during development and aging with some emphasis on disease prevention and pathogenesis. Students develop critical appraisal skills, an understanding of the principles of study design and learn to write in a scientific style.
Prerequisite: BIO150Y; CHM137Y/151Y; PHY138Y (or 110Y/140Y

NFS386H1
Food Chemistry 39L

Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilization. Effects of reactions on organoleptic properties, nutritional value and toxicity.
Prerequisite: CHM240Y
Co-requisite: (BCH310H, JLM349H)/BCH320Y

NFS484H1
Advanced Nutrition 26L, 14T

Physiological and biochemical features of nutrient needs. The roles of nutrients in the development and adaptability of the whole body, organs and cells. Interpretation of current research data.
Prerequisite: (BCH310H, JLM349H)/BCH320Y, NFS384H, PSL302Y, STA(220H, 221H/JBS229H)

NFS486H1
Nutrition and Human Disease 39L, 13T

Possible etiological role of diet in pregnancy and early development and in human diseases including cancer, diabetes and cardiovascular disease. Current issues relating to their prevention or treatment with diet, illustrated with reference to general pathophysiological and biochemical principles and current literature.
Prerequisite: (BCH310H, JLM349H)/BCH320Y, NFS384H, PSL302Y, STA(220H, 221H/JBS229H)
Recommended preparation: LMP301H

NFS487H1
Selected Topics in Food Science 39L

A discussion of recent advances in the science of foods, food components and food systems.
Prerequisite: NFS386H

NFS488H1
Food Safety and Toxicology 39L

Occurrence, mechanism of action, safety and health implications of chemicals naturally present in or added to foods. Interactions of nutrients and toxicants and the effects on their metabolism and utilization. Food safety evaluation and regulatory control.
Prerequisite: NFS384H, 386H
Recommended preparation: PCL362H

NFS490H1
Socio-Cultural Aspects of Nutrition 26L, 26T

The impact of cultural, social, economic and environmental factors on food availability and selection. Comparative research approaches of different disciplines. Socially and culturally sensitive nutrition interventions.
Prerequisite: NFS384H
Recommended preparation: NFS386H; GGR110Y/POL201Y/SOC101Y; STA(220H, 221H/JBS229H)

NFS494Y1
Research Projects in Nutritional Sciences 156P

Research experience under the supervision of a Departmental staff member. The course entails designing and carrying out a small research project and the preparation and presentation of both a research proposal and a final report. Note that the research project NFS 494Y requires the prior consent of a staff member who will supervise the project and departmental approval before enrolment. The student is responsible for locating a supervisor and must consult with the course instructor before the beginning of the term.
Prerequisite: Permission of Department and Project Supervisor