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Faculty of Land and Food Systems

FNH: Food, Nutrition and Health

FNH 200 (3) Exploring Our Food
Chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future. [3-0-0]
Prerequisite: At least second year standing required.
FNH 250 (3) Nutrition Concepts and Controversies
Fundamental concepts and principles of human nutrition applied to current nutrition issues. [3-0-0]
Prerequisite: Either (a) one of BIOL 111, BIOL 112, BIOL 153, BIOL 155 or (b) all of KIN 190, KIN 191. At least second-year standing required.
FNH 290 (3) Introductory Topics in Food, Nutrition, and Health
Analysis and interpretation of current issues in food, nutrition, and health. Topics will vary from year to year.
FNH 300 (3) Principles of Food Engineering
Units and dimensions, mass balance, energy balance, steady state and transient heat flow, fluid handling and measurement. [3-0-1]
Prerequisite: One of PHYS 101, PHYS 107.
FNH 301 (3) Food Chemistry I
Constituents of food and related chemical physical properties including water, carbohydrates, proteins, lipids, minerals, and vitamins. [3-0-1]
Prerequisite: Either (a) CHEM 201 or (b) CHEM 205; and either (a) CHEM 203 or (b) CHEM 233.
FNH 302 (3) Food Analysis
Principles of and procedures for analysis of the chemical and physical properties of food; proximate analysis; introduction to instrumental analysis; reporting and analysis of data. [3-0-1]
Prerequisite: Either (a) CHEM 201 or (b) CHEM 205; and either (a) CHEM 203 or (b) CHEM 233.
FNH 303 (3) Food Product Development
Introduction to and application of concepts involved in food product formulation and development.
Prerequisite: One of LFS 252, BIOL 300, EPSE 482, FRST 231, STAT 200.
Corequisite: FNH 301.
FNH 309 (3) Food Process Science
Preservation of tissue and fluid food systems by selected physical and chemical treatments with emphasis on product-process interactions. [3-0-1]
FNH 313 (3) Microorganisms in Food Systems
Microorganisms of importance in safety, spoilage and preservation of foods; factors affecting growth, survival and inactivation of microorganisms in fermented food systems; food processing plant cleaning and sanitation. [3-0-0]
Prerequisite: BIOL 112.
FNH 325 (3) Food Science Laboratory I
Integrated laboratory introducing techniques used in food processing and analysis. Enrolment restricted to Food Science students. [0-3-1]
Prerequisite: All of FNH 300, FNH 301, FNH 302. These courses can be taken as corequisites.
FNH 326 (3) Food Science Laboratory II
Integrated laboratory encompassing the processing and analysis of foods. Enrolment restricted to Food Science students. [0-3-1]
Prerequisite: FNH 325.
FNH 330 (3) Introduction to Wine Science 1
Principles of viticulture, enology, and wine microbiology and chemistry; marketing, regulation and classification of wines from selected regions of the world; social, economic and health aspects of wine consumption; wine appreciation. [2-1-0]
Prerequisite: Third-year standing.
FNH 335 (3) Introduction to Wine Science II
Review of diverse styles of wine with consideration of classic wine-producing areas. Concepts in wine microbiology/chemistry; overview of steps in grape processing for diverse wine styles. Comparison of regulations for Canadian VQA systems with international systems. Wine sensory analysis. [3-1-0]
Prerequisite: FNH 330 and third-year standing or higher.
FNH 340 (3) Food Theory
Principles of food preparation based on the physical and chemical properties of food. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: FNH 200 and either (a) all of CHEM 111, CHEM 113 or (b) all of CHEM 121, CHEM 123.
Corequisite: FNH 341.
FNH 341 (3) Food Theory Applications
Experimental and practical application of scientific principles and theories to problems of food preparation. Note: Course registrants are required to possess a Foodsafe I certificate. This course is not eligible for Credit/D/Fail grading. [0-3-0]
Corequisite: FNH 340.
FNH 342 (3) Critical Perspectives on Consumer Food Practices
Personal, collective, and policy factors affecting food choices, including perceptions of healthy eating, gender, identity, family structures, and economic, sociocultural, and political forces. [3-0-0]
Prerequisite: At least third year standing required.
FNH 350 (3) Fundamentals of Nutrition
Fundamentals of energy and macronutrient metabolism. [3-0-0]
Prerequisite: FNH 250 and one of BIOL 201, BIOC 202.
FNH 351 (3) Vitamins, Minerals, and Health
Vitamin and mineral nutrition and their role in maintaining and promoting health. [3-0-0]
Prerequisite: FNH 250 and one of BIOL 201, BIOC 202.
FNH 355 (3) International Nutrition
Conceptualization and scientific analyses of global problems in food and nutrition; complexities of food habits and malnutrition in various cultures around the world. [3-0-0]
FNH 370 (3) Nutrition Assessment
The use of dietary, anthropometric, biochemical, and related information for the assessment of nutritional status of individuals and populations. [3-0-0]
Prerequisite: FNH 250.
FNH 371 (3) Human Nutrition Over The Life Span
Nutritional requirements and dietary patterns of healthy individuals throughout the life span. 3-0-0
Prerequisite: FNH 250.
FNH 380 (1) Professional Dietetic Practice I
Introduction to the profession of dietetics in Canada. Restricted to students in the Dietetics Major. This course is not eligible for Credit/D/Fail grading. [1-0-1]
FNH 381 (3) Professional Dietetic Practice II
Themes include: nutrition communications, professional practice, and dietetic practice environments. Restricted to students in the Dietetics Major. This course is not eligible for Credit/D/Fail grading.
Prerequisite: FNH 380.
FNH 398 (3) Research Methods in Human Nutrition
Process of research; principles and processes in utilizing research. Restricted to students in majors in the FNH program. [3-0-0]
Prerequisite: FNH 250 and either (a) LFS 252 or (b) BIOL 300 or (c) EPSE 482 or (d) FRST 231 or (e) STAT 200.
FNH 402 (3) Functional Foods and Nutraceuticals
Functional food and nutraceutical concepts related to ingredient safety and quality; examples of nutrient-disease relationships, requirements for standards of efficacy for health claims; market determinants of functional food and nutraceutical industries. [3-0-0]
Prerequisite: third-year standing
FNH 403 (3) Food Laws, Regulations and Quality Assurance
Canadian and international laws governing food composition, grading, quality and safety; hazard analysis critical control points; statistical quality assurance. [3-0-1]
Prerequisite: LFS 252 or equivalent background in statistics.
FNH 405 (3) Microbiology of Food and Beverage Fermentation
Fermentation methods, mechanism and microbiology of nonalcoholic fermented foods and alcoholic fermented beverages (beer, cider, sake).
Prerequisite: One of MICB 201, MICB 202, BIOL 201, BIOL 203, BIOC 203. Third-year standing.
FNH 413 (3) Food Safety
Microbial and chemical factors that underlie public health challenges in the food supply chain; prevalence and nature of organisms which cause foodborne diseases; approaches and technologies for improvement of food safety.
Prerequisite: All of MICB 202, CHEM 233.
FNH 415 (3) Business Concepts in Food, Nutrition, and Health
Introduction to and application of business activities in food, nutrition, and health settings. Credit will only be granted for only one of FNH 415, FOOD 515, or FRE 515.
Prerequisite: At least third-year standing in the Faculty of Land and Food Systems.
FNH 425 (6) Food Science Laboratory III
Integrated course designed to illustrate principles of research and product development in the food industry. [0-3-1]
Prerequisite: All of FNH 325, FNH 326.
FNH 430 (3) Enology and Wine Biotechnology
Yeasts and bacteria involved in wine making, metabolic pathways leading to the production of flavour and spoilage compounds, genetic improvement of wine yeasts, and red and white wine fermentations. Approaches and technologies for the improvement of wine safety. Sensory evaluation of wines. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: One of BIOL 335, MICB 325.
FNH 436 (3) Integrated Functional Genomics
Global transcript, protein and metabolite profiling technologies, their integration, application, and furtherance of our understanding of how higher organisms function in general.
Prerequisite: BIOL 335.
Equivalency: BIOL 436.
FNH 440 (3) Food Service Systems Management
Management responsibilities in quantity food production with emphasis on menu planning, purchasing and service. Includes planning and equipping food services. Restricted to students in the Dietetics major. Note: Course registrants are required to possess a Foodsafe II certificate. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: FNH 340.
FNH 451 (3) Nutrient Metabolism and Implications for Health
Integration of nutrient and energy metabolism on a whole-body and individual tissue basis and the implication for health. Emphasis will be on regulation of nutrient metabolism. [3]
Prerequisite: All of FNH 350, CAPS 301, BIOC 302.
FNH 454 (3) Fish Nutrition
Physiology of digestion and excretion, nutrient requirements, sources of nutrients, diet formulation, feeding management. [3-0-0]
Prerequisite: FNH 350.
FNH 455 (3) Applied International Nutrition
Applying nutrition concepts and principles in addressing problems of malnutrition and food insecurity in international settings. Basics of developing culturally acceptable, sustainable nutrition intervention programs. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: FNH 355.
FNH 460 (6) International Nutrition Field Studies
Theoretical and practical application of international nutrition and food security knowledge and skills. International field placement for a minimum of 12 weeks with pre-departure sessions. Restricted to students in International Nutrition Major or by permission of instructor. This course is not eligible for Credit/D/Fail grading.
FNH 470 (3) Foundations of Nutrition Care I
Etiology and pathophysiology of and nutrition therapy for selected diseases and conditions, and skill development related to the Nutrition Care Process. Restricted to students in year 4 of the Dietetics Major. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: All of FNH 350, FNH 370.
FNH 472 (3) Maternal and Fetal Nutrition
Metabolic adaptations, nutrient metabolism, and special issues during pregnancy that may influence the maternal-fetal nutritional supply. [3-0-0]
Prerequisite: FNH 350. Third-year standing.
FNH 473 (3) Applied Public Health Nutrition
Theory and methods in public health nutrition and health promotion program planning to assess, plan, implement, and evaluate nutrition-related programs for communities and populations. Considers factors affecting behavior and the social determinants of health. [3-0-0]
Prerequisite: FNH 250 and fourth-year standing.
FNH 474 (3) Sport Nutrition
Nutritional needs of athletes, including energy, carbohydrate and protein; hydration; pre-and post-event nutrition, weight management and body composition issues; ergogenic aids; sports-specific guidelines; and special athlete populations.
Prerequisite: All of FNH 350, FNH 351.
FNH 475 (3) Foundations of Nutrition Care II
Etiology and pathophysiology of and nutrition therapy for additional diseases and conditions, and further skill development related to the Nutrition Care Process. Restricted to students in year 4 of the Dietetics Major. This course is not eligible for Credit/D/Fail grading. [3-0-0]
Prerequisite: FNH 470.
FNH 477 (3) Nutrition and Disease Prevention
Evidence-based examination of the role of nutrition in the prevention of chronic disease. [3-0-0]
Prerequisite: FNH 398.
FNH 480 (3) Professional Dietetic Practice III
Themes include practice-based research, clinical practice readiness, and orientation to internship. This course is not eligible for Credit/D/Fail grading. [3-0]
Prerequisite: Fourth-year standing in the Dietetics Major.
FNH 481 (9) Dietetic Internship I
Full-time internship placements within British Columbia health authorities. Pass/Fail. This course is not eligible for Credit/D/Fail grading.
Prerequisite: Fifth-year standing in the Dietetics Major.
FNH 482 (9) Dietetic Internship II
Full-time internship placements within British Columbia health authorities. Pass/Fail. This course is not eligible for Credit/D/Fail grading.
Prerequisite: FNH 481.
FNH 483 (6) Dietetic Internship III
Full-time internship placements within British Columbia health authorities. Pass/Fail. This course is not eligible for Credit/D/Fail grading.
Prerequisite: FNH 482.
FNH 490 (3) Advanced Topics in Food, Nutrition, and Health
Analysis and interpretation of current issues in food, nutrition and health.
Prerequisite: 3rd year standing or higher.
FNH 497 (2-6) c Directed Studies in Food, Nutrition and Health
FNH 499 (6) Undergraduate Thesis
Design and execution of an experimental/analytical research project leading to preparation of a thesis.
Prerequisite: Approval of a program advisor; consult before the end of classes in third year.

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