NFS299Y1
Research Opportunity Program

Credit course for supervised participation in faculty research project. See page 42 for details.

NFS384H1
Introductory Human Nutrition 39L

Food sources, digestion, absorption and transport of nutrients; biochemical and physiological functions of nutrients in the body; relationship between diet and health; consumer concerns about food (contaminants, food additives, etc.); nutrition and the environment.
Prerequisite: BIO150Y, 250Y
Co-requisite: (BCH310H, JLM349H)/BCH320Y, PSL302Y
Recommended preparation: STA(220H, 221H/JBS229H)

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