Nutritional Sciences Undergraduate Courses
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Course syllabi are posted for general information only and are subject to change.
NFS284H Basic Human Nutrition [36L]
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 environment.
Recommended Preparation: BIO120H1, BIO130H1, CHM138H, CHM139H/CHM151Y/CHM135H, CHM136H
NFS301H Nutrition Literacy: Sorting Science from Snake Oil [36L]
This course will help students learn how to recognize the strengths and limitations of various nutrition research methods, find reliable information on the Internet and develop systematic thinking skills to critically evaluate the quality of nutrition information in both the scientific literature and popular media.
Prerequisite: NFS284H
NFS302H Nutrition, Athletics, Performance and Behavior [36L]
This course will give an overview of the emerging and advancing role of chronic diet and supplements in athletics, performance, and behavior.
Prerequisite: NFS284H
Exclusion: KPE328H1
NFS310H Introduction to Clinical Nutrition [36L]
Hours: 36L
Clinical Nutrition I introduces students to the foundational principles of nutrition care and its application in clinical settings. This course covers essential topics such as nutritional assessment techniques, medical nutrition therapy for common chronic conditions, and the role of diet in disease prevention and management. Students will develop skills in evaluating dietary intake, identifying nutritional risk factors, and creating basic nutrition care plans tailored to individual needs. Emphasis is placed on evidence-based practices, cultural competence, and professional communication. Through case studies and practical exercises, students will gain the tools to address real-world clinical nutrition challenges.
Prerequisite: NFS284H1
Breadth Requirements: Living Things and Their Environment (4)
NFS311H Advanced Clinical Nutrition [36L]
Hours: 36L
This course builds on the concepts introduced in Introduction to Clinical Nutrition (NFS310H), with a focus on advanced interventions for complex medical conditions. This course explores medical nutrition therapy for acute and chronic diseases such as kidney disease, cancer, gastrointestinal disorders, and critical care. Students will engage with advanced nutritional biochemistry, evaluate the impact of emerging research, and refine their ability to develop comprehensive, patient-centred care plans. Case-based learning and interactive discussions will foster critical thinking and the integration of nutrition science into clinical practice. By the end of the course, students will be equipped to address complex nutritional challenges in diverse healthcare settings.
Prerequisite: NFS284H1, NFS310H1
Breadth Requirements: Living Things and Their Environment (4)
NFS382H Vitamin and Mineral Metabolism Throughout the Life Cycle [36L]
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: NFS284H
NFS386H Food Chemistry [36L]
Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilization. Implications for organoleptic properties, nutritional value, toxicity and human health.
Prerequisite: CHM135H/CHM136H/ CHM138H/CHM139H/CHM151Y
Recommended: NFS284H
NFS394Y Research Course in Nutritional Science [144P]
Credit course for supervised participation in faculty research project.
Prerequisite: NFS284H, permission of department and project supervisor.
NFS400H Functional Foods and Nutraceuticals in Human Nutrition [36L]
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.
This course will demonstrate the rationale, including health benefits, development, and marketing of functional foods and nutraceuticals.
Prerequisites: BCH210H, NFS284H, PSL302Y/(PSL300H, PSL301H)
Recommended preparation: CSB349H/PSL350H/BCH311H, (STA220H, STA221H), NFS386H
NFS481H Advanced Food Science [24L/36P]
Hours: 24L/36P
This course provides an in-depth exploration of food microbiology, safety, and preservation, emphasizing the role of microorganisms in foodborne illnesses, fermentation, and spoilage. Students will gain foundational knowledge in food safety systems, including Hazard Analysis of Critical Control Points (HACCP), and learn preservation techniques such as freezing, canning, pickling, and irradiation. The course also examines the chemical and functional properties of carbohydrates, fats, and proteins, with a focus on their roles in food processing, preservation, and quality enhancement. Topics include microbial growth, classification of foodborne diseases, principles of food chemistry, and innovative processing methods used in the food industry, such as flash freezing and enzymatic applications.
The lab component provides hands-on experience in food safety and processing techniques. Students will conduct experiments on microbial growth, food preservation methods, and chemical modifications of food components. Activities include freezing, canning, pickling, blanching, and dehydration experiments, as well as protein denaturation and fat emulsification studies. Emphasis is placed on applying theoretical knowledge to real-world scenarios, such as determining critical control points in food processing, understanding D, F, and Z values, and optimizing preservation methods to ensure food safety and quality. The lab also covers innovative techniques like nitrogen freezing and UV irradiation to prepare students for advancements in the food industry.
Prerequisite: NFS284H1, NFS386H1
Breadth Requirements: Living Things and Their Environment (4)
NFS482H Food Systems Management [24L/24P]
Hours: 24L/24P
This course explores the operational planning and management of food service systems, emphasizing quality control, regulatory compliance, and sustainability. Students will gain a comprehensive understanding of menu planning, workflow optimization, and risk management across various settings, including daycare facilities, hospitals, and long-term care institutions. The course incorporates cultural inclusivity, addressing the dietary needs of Indigenous and immigrant communities, while promoting environmentally sustainable practices. Topics include food safety, sanitation, equipment usage, procurement, waste management, and employee safety, with a focus on real-world applications in institutional and commercial food service operations.
The lab component provides hands-on experience in food service operations, allowing students to apply theoretical concepts to practical scenarios. Activities include designing workflows, conducting facility audits, and modifying menus to meet therapeutic, cultural, and regulatory requirements. Students will gain proficiency in menu preparation, food assembly, and distribution while practicing risk management and safety standards. Emphasis will be placed on incorporating sustainable practices and culturally appropriate food choices for diverse populations, including Indigenous and immigrant groups. Lab projects will culminate in real-world applications, such as facility audits, food safety planning, and menu modifications for institutional settings.
Prerequisite: NFS284H1, NFS386H1
Breadth Requirements: Living Things and Their Environment (4)
NFS484H Advanced Nutrition [24L, 12T]
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: BCH210H, CSB349H/PSL350H/BCH311H, NFS284H, (PSL300H, PSL301H)/PSL302Y, STA220H, STA221H or equivalent course) or permission of the instructor.
NFS485H Diet, Microbiome & Health [36L]
Provides an integrated approach to how prokaryotes modulate nutrient availability and how they interact with the host to impact human health from a molecular perspective.
Prerequisite: BCH210H, CSB349H/PSL350H/BCH311H/MGY311Y, NFS284H, (PSL300H, PSL301H)/ PSL302Y or permission of the instructor.
NFS485-Diet Microbiome and Health-Course Syllabus-Fall2024-FV.pdf
NFS486H Obesity: Metabolic and Clinical Aspects [36L]
Current issues relating diet to the prevention or treatment of disease, with a focus on obesity, illustrated with reference to general pathophysiological and biochemical principles and current literature.
Prerequisite: BCH210H, NFS284H, (PSL300H, PSL301H)/PSL302Y,
Recommended: CSB349H/PSL350H/BCH311H, (STA220H, STA221H)
NFS487H Nutrigenomics and Personalized Nutrition [36L]
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: NFS 284H, CSB349H/PSL350H/BCH311H
NFS488H Nutritional Toxicology [36L]
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: BCH210H, NFS284H
NFS489H Nutritional Neurosciences [36L]
This course provides an integrated approach to how brain function regulates and in turn is regulated by nutrition from a biochemical perspective.
Prerequisite: BCH210H, CSB349H/PSL350H/BCH311H, NFS284H, (PSL300H, PSL301H)/ PSL302Y
NFS490H International and Community Nutrition [36L]
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: NFS284H
Recommended preparation: GGR107Y/POL103Y/SOC101Y
NFS494Y Research Projects in Nutritional Sciences [144P]
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 NFS494Y 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