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.
Recommended preparation: BIO150Y1; (CHM138H1,CHM139H1)/ CHM151Y1; MAT135Y1/MAT137Y1; PHY110Y1/PHY138Y1/PHY140Y1 (PHY
138Y1 is recommended)
NFS299Y1
Research Opportunity Program
Credit course for supervised participation in faculty research project. See page 43 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 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.
Prerequisite: BIO150Y1; (CHM138H1, CHM139H1)/CHM151Y1; NFS284H1
NFS386H1
Food Chemistry 39L
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.
Prerequisite: CHM138H1
Recommended preparation: NFS284H1
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: (BCH210H1, BIO349H1/PSL350H1, NFS284H1, PSL302Y1, (STA220H1, STA221H1/JBS229H1)
NFS486H1
Nutrition and Human Disease 39L, 13T
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.
Prerequisite: BCH210H1, BIO349H1/PSL350H1, NFS284H1, PSL302Y1, (STA220H1, STA221H1/JBS229H1)
NFS487H1
Functional Foods and Nutrigenomics 39L
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.
Prerequisites: NFS284H1
Recommended: NFS386H1, BIO349H1/PSL350H1
NFS 488H1
Nutritional 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: BCH210H1, NFS284H1
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: NFS284H1
Recommended preparation: GGR110Y1/POL201Y1/SOC101Y1; (STA220H1, STA221H1/JBS229H1)
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 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.
Prerequisite: Permission of Department and Project Supervisor
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