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.
Metabolic adaptations, nutrient metabolism, and special issues during pregnancy that may influence the maternal-fetal nutritional supply. [3-0-0] Corequisite: FNH 350. Third-year standing.
Enteral nutrition, parenteral nutrition, and the nutrition care process are applied to select diseases or conditions, including trauma, surgery, critical care, respiratory diseases, gastrointestinal diseases, liver diseases, and diseases of the gallbladder and exocrine pancreas. Restricted to students in year 4 of the dietetics major. Prerequisite: All of FNH_V 371, FNH_V 375.
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]