Nutrition and Dietetics

HLT210 = 3crs

HUM 318 = 3crs

POL 202 = 3crs

BUS 210 = 3crs

This course covers the basic anatomical features of the human body and of the different organs in addition to the physiological and functional processes of those organs.

A study of biomolecules, bioenergetics, biosynthesis and genetic information.

This course outlines the basic principles and concepts of organic chemistry including structure, shape, IUPAC nomenclature, stereoisomerisms, properties, basic reactions and synthesis of the different organic groups.

An introduction to the study of carbohydrates, fats, proteins, vitamins and minerals and their effects on health. An overview of the processes of digestion, absorption and their metabolism.

The aim of this course is to teach students the pathogenesis of various symptoms & diseases affecting the human body. Altered physiological functions of human organs are explained and, then described on a molecular, cellular, organ & systemic level.

Principles of food spoilage, food preservation, and the different methods of food processing.

Examines the importance of microorganisms in food processing, spoilage and preservation; the role of microorganisms in fermentation and production of protein, enzymes and other products; food as a vehicle of infection and intoxication.

The history of foodservice, types of operation, the systems approach, menu planning, development and implementation and related topics.

Nutrient utilization and requirements of humans throughout the life cycle.

This course covers common pharmacokinetic mechanisms underlying clinically important interactions between drugs, and patient and drug related factors that predispose a patient to adverse drug effects. It includes case-based discussion of approaches to identification, clinical evaluation, and clinical management of drug-food interaction risk.

NTR411 Dietetics I (3 credits) Reviews basic skills needed by the dietician including nutritional care, ethics, roles and responsibilities in various employment settings. With the application of the principles of dietetics in a hospital setting, it focuses on the 200 techniques of collection and interpretation of dietary intake. Emphasis is placed on the team concept of patient care and strategies for promoting change in nutritional education.

Introduces the laboratory methods for chemical analysis of nutrients and chemicals in food products.

Introduction to the nutritional management of disease, medical terms, assessment, interviewing and counseling skills.