Nutritional Sciences Courses For Distribution Requirement purposes, all NFS courses are classified as SCIENCE courses (see page 27). |
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NFS284H1 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. NFS299Y1 Credit course for supervised participation in faculty research project. See page 47 for details. NFS382H1 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. NFS386H1 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. NFS484H1 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. NFS486H1 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. NFS487H1 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. NFS488H1 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. NFS490H1 This course focuses on current issues in international and community nutrition including global and domestic food security, micronutrient deficiencies and other forms of undernutrition, maternal and infant/child nutrition, dietary guidance, and food and nutrition policy. The course will consider the environmental, sociopolitical, cultural and biosocial contexts of nutrition. NFS494Y1 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. |