NFS Nutritional Sciences Courses
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.
Credit course for supervised participation in faculty research project. See page 40 for details.
Micronutrients are essential for health throughout the life cycle. This course examines the role of micronutrients during development and ageing 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.
Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilisation. Implications for organoleptic properties, nutritional value, toxicity and human health.
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.
Role of dietary fat in normal development and in human diseases including cancer, diabetes and cardiovascular disease. Current issues relating to their prevention or treatment with diet will be discussed, illustrated with reference to general pathophysiological and biochemical principles and current literature.
Scientific principles and experimental approaches in the development and regulation
of functional foods and nutraceuticals. The impact of the human genome
on nutrition research. Experimental approaches to investigating gene-diet
interactions. Understanding how genetic variability affects nutrient response,
and how dietary factors regulate gene expression.
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.
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.
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 NFS494Y1 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.
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