Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Prerequisite: One of BIOL_V 201, BIOC_V 202, BIOC_V 203, and third-year standing. Equivalency: PHAR_V 431
Examination of meat, egg, fish, and dairy analogues made using plants, recombinant proteins, and cell cultures, from the molecular to the macroscopic level. Relation of molecular details to physical and sensory properties. Health and sustainability impacts. Prerequisite: FNH 301 and 3rd-year standing or higher, or permission from the instructor.
Fundamentals of nutrition care: the nutrition care process (NCP), documentation, nutritional risk and nutritional status assessment, metabolic stress, supplements, pharmacology, and body weight. NCP applied to food allergies and intolerances, gastrointestinal symptoms. Introduction to chronic diseases. Restricted to students in year 3 of the dietetics major. Prerequisite: All of FNH_V 350, FNH_V 370 and either (a) one of BIOL_V 153, BIOL_V 155, CAPS_V 301 or (b) all of FNH_V 160 and FNH_V 161.
The use of dietary, anthropometric, biochemical, and related information for the assessment of nutritional status of individuals and populations. Prerequisite: FNH 250.
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]
Vitamin and mineral nutrition and their role in maintaining and promoting health. Prerequisite: FNH_V 250 and one of BIOL_V 201, BIOC_V 202, BIOC_V 203.
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.
Fundamental concepts and principles of human nutrition applied to current nutrition issues. Prerequisite: Either (a) all of FNH 160, FNH 161 or (b) one of BIOL 111, BIOL 112, BIOL 153, BIOL 155 or (c) all of KIN 131, KIN 132. At least second-year standing required.
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.