RYERSON UNIVERSITY: Undergraduate Calendar 2004-05

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UNDERGRADUATE PROGRAM CALENDAR 2004-2005
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Nutrition Courses
FNN 100 FNN 111 FNN 112 FNN 200 FNN 201 FNN 301 FNN 400 FNN 401 FNN 403 FNN 404

FNN 100 Nutrition: Nutrition and Health Lect: 4 hrs.

This course introduces the principles of nutrition as they relate to health and health promotion. Topics covered include the dietary standards, macro- and micronutrient sources, metabolism and function, energy balance, healthy weights, and vegetarian diets. Students will use dietary assessment software to complete a 3-day estimated food record and analyse the results in comparison with dietary standards.
Corequisite: PLN 103.

FNN 111 Nutrition: Nutrition for Nursing Practice Lect: 3 hrs.

Based on an underlying philosophy that environments maintain and promote health, and that individuals have a right to self-determination and self-knowledge, this course will present nutrition principles in promoting health and preventing disease. The topics covered will include the basics of nutrition, macro and micro nutrients, nutrition assessment, and nutrition through the life-span. Emphasis will be placed on information sources, tools of nutrition practice and the evaluation of nutrition information. In addition to the content presented, the students will participate in the process of the course which will include: self-directed learning, self-evaluation and self-reflection.

FNN 112 Nutrition: Nutrition and Health Lect: 3 hrs.

Drawing on both health promotion and population health approaches, this course is designed to explore nutrient requirements in relation to growth and development through the life cycle. The course will include an examination of relevant policies and programs aimed at addressing nutrition issues throughout various stages of the life cycle both in Canada and internationally.

FNN 200 Nutrition: Intermediary Metabolism Lect: 3 hrs.

This course integrates and enhances students’ understanding of the physiologic and biochemical processes involved in nutrient metabolism. Metabolic interrelationships, metabolic integration among tissues and organs, and system derived homeostasis will be explored from an advanced perspective. The nutrient research and practice emphasis will be derived from the DRI process and documents. Theoretic and practical applications will be provided.
Prerequisites: FNN 100 and CHY 204.

FNN 201 Nutrition: Nutrition Through the Life Span Lect: 2 hrs./Lab: 1 hr.

Nutrient needs and nutritional status are explored using a determinants of health framework. Areas of emphasis include dietary intake patterns and recommendations, principles of nutritional assessment, specific nutrient requirements, food security, high risk populations, and intervention strategies. Labs provide opportunities for self-directed and hands on experience with an emphasis on dietary, anthropometric and biochemical assessment. Current areas of research and controversy will also be examined.
Prerequisite: FNN 100.
Corequisite: FNF 100.

FNN 301 Nutrition: Intro. to Nutrition Mgt. of Human Disease Lect: 3 hrs.

The practice of dietetics is examined within an evolving health care context. The role of nutrition and food in the management of chronic disease is critically evaluated. Areas of focus include current approaches to carbohydrate, lipoprotein, body weight and gastrointestinal disorders. Using an inter-disciplinary framework, client assessment, continuity of care, interpersonal dynamics, ethical considerations and research-based practice issues are explored.
Prerequisites: FNN 200, CHY 205, FNN 201 or permission from the School of Nutrition.

FNN 400 Nutrition: Advanced Nutrition & Health Lect: 3 hrs.

Health and its multiple determinants are explored from a theoretic and applied perspective. The role of nutrition and food as determinants of health is critically analyzed. This course examines the basis of health promotion and population health initiatives, the agencies and organizations involved, and the inter-sectoral nature of current strategies. Attention is given to the values and support systems of the community. Assets assessment, facilitative communication, community development, and program evaluation are surveyed.
Prerequisite: FNN 201.

FNN 401 Nutrition: Advanced Nutrition Mgt of Human Disease Lect: 3 hrs.

The nutritional management of both acute and chronic disorders including hepatic, pancreatic and renal disease will be explored with an emphasis on the development of practical nutrition care skills specifically, assessment techniques. Immunodeficiency, surgical, neurologic trauma and critical care conditions will also be addressed. Current nutritional support practices and research initiatives in many of these areas will be critically analyzed.
Prerequisites: FNN 301 and FNR 300 or FNR 201.

FNN 403 Nutrition: Advanced Nutritional Science Lect: 3 hrs.

Topics of current interest and controversy in the field of nutritional science will be examined using an integrative approach. The focus will be developed through a critical appraisal of the relevant literature using a range of inquiry methodologies. The origins of risk analysis, role of the media, evolving research supports and legislative initiatives will also be explored.
Prerequisites: CHY 205, FNN 200, PLN 203, FNR 300 or FNR 201.

FNN 404 Nutrition: Special Topics in Global Nutrition Lect: 3 hrs.

Elective course themes will vary. Topics will include micronutrient malnutrition, obesity and food insecurity, and infant and child malnutrition. (PR)
Prerequisites: FNN 200 and FNY 404 or FNN 301.

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FNN 100	Nutrition: Nutrition and Health	Lect: 4 hrs.
This course introduces the principles of nutrition as they relate to health and health promotion. Topics covered include the dietary standards, macro- and micronutrient sources, metabolism and function, energy balance, healthy weights, and vegetarian diets. Students will use dietary assessment software to complete a 3-day estimated food record and analyse the results in comparison with dietary standards.
Corequisite: PLN 103.

FNN 111	Nutrition: Nutrition for Nursing Practice	Lect: 3 hrs.
Based on an underlying philosophy that environments maintain and promote health, and that individuals have a right to self-determination and self-knowledge, this course will present nutrition principles in promoting health and preventing disease. The topics covered will include the basics of nutrition, macro and micro nutrients, nutrition assessment, and nutrition through the life-span. Emphasis will be placed on information sources, tools of nutrition practice and the evaluation of nutrition information. In addition to the content presented, the students will participate in the process of the course which will include: self-directed learning, self-evaluation and self-reflection.

FNN 112	Nutrition: Nutrition and Health	Lect: 3 hrs.
Drawing on both health promotion and population health approaches, this course is designed to explore nutrient requirements in relation to growth and development through the life cycle. The course will include an examination of relevant policies and programs aimed at addressing nutrition issues throughout various stages of the life cycle both in Canada and internationally.

FNN 200	Nutrition: Intermediary Metabolism	Lect: 3 hrs.
This course integrates and enhances students’ understanding of the physiologic and biochemical processes involved in nutrient metabolism. Metabolic interrelationships, metabolic integration among tissues and organs, and system derived homeostasis will be explored from an advanced perspective. The nutrient research and practice emphasis will be derived from the DRI process and documents. Theoretic and practical applications will be provided.
Prerequisites: FNN 100 and CHY 204.

FNN 201	Nutrition: Nutrition Through the Life Span	Lect: 2 hrs./Lab: 1 hr.
Nutrient needs and nutritional status are explored using a determinants of health framework. Areas of emphasis include dietary intake patterns and recommendations, principles of nutritional assessment, specific nutrient requirements, food security, high risk populations, and intervention strategies. Labs provide opportunities for self-directed and hands on experience with an emphasis on dietary, anthropometric and biochemical assessment. Current areas of research and controversy will also be examined.
Prerequisite: FNN 100.
Corequisite: FNF 100.

FNN 301	Nutrition: Intro. to Nutrition Mgt. of Human Disease	Lect: 3 hrs.
The practice of dietetics is examined within an evolving health care context. The role of nutrition and food in the management of chronic disease is critically evaluated. Areas of focus include current approaches to carbohydrate, lipoprotein, body weight and gastrointestinal disorders. Using an inter-disciplinary framework, client assessment, continuity of care, interpersonal dynamics, ethical considerations and research-based practice issues are explored.
Prerequisites: FNN 200, CHY 205, FNN 201 or permission from the School of Nutrition.

FNN 400	Nutrition: Advanced Nutrition & Health	Lect: 3 hrs.
Health and its multiple determinants are explored from a theoretic and applied perspective. The role of nutrition and food as determinants of health is critically analyzed. This course examines the basis of health promotion and population health initiatives, the agencies and organizations involved, and the inter-sectoral nature of current strategies. Attention is given to the values and support systems of the community. Assets assessment, facilitative communication, community development, and program evaluation are surveyed.
Prerequisite: FNN 201.

FNN 401	Nutrition: Advanced Nutrition Mgt of Human Disease	Lect: 3 hrs.
The nutritional management of both acute and chronic disorders including hepatic, pancreatic and renal disease will be explored with an emphasis on the development of practical nutrition care skills specifically, assessment techniques. Immunodeficiency, surgical, neurologic trauma and critical care conditions will also be addressed. Current nutritional support practices and research initiatives in many of these areas will be critically analyzed.
Prerequisites: FNN 301 and FNR 300 or FNR 201.

FNN 403	Nutrition: Advanced Nutritional Science	Lect: 3 hrs.
Topics of current interest and controversy in the field of nutritional science will be examined using an integrative approach. The focus will be developed through a critical appraisal of the relevant literature using a range of inquiry methodologies. The origins of risk analysis, role of the media, evolving research supports and legislative initiatives will also be explored.
Prerequisites: CHY 205, FNN 200, PLN 203, FNR 300 or FNR 201.

FNN 404	Nutrition: Special Topics in Global Nutrition	Lect: 3 hrs.
Elective course themes will vary. Topics will include micronutrient malnutrition, obesity and food insecurity, and infant and child malnutrition. (PR)
Prerequisites: FNN 200 and FNY 404 or FNN 301.