Foods and Nutrition

Dr. Len Piche with StudentBrescia University College is very well known for its Foods and Nutrition program and the dedicated faculty and staff who are committed to student success. Student-centred classes encourage participation and discussion and allow for interactive learning. Please see our current list of awards.

In the Foods and Nutrition program you will be involved in various community volunteer opportunities in the London area and on Brescia’s campus, including working with Dietitians. This helps strengthen your resume when applying to internship programs in your fourth year.

Modules in Foods and Nutrition

Student Associations

Faculty

The full-time faculty members are:

  • Dr. Alicia Garcia, Division Chair
  • Dr. Latifeh Ahmadi
  • Dr. Danielle Battram
  • Dr. Paula Dworatzek
  • Dr. Sharareh Hekmat
  • Dr. Lesley Macaskill
  • Dr. Janet Madill
  • Dr. June Matthews
  • Dr. Colleen O’Connor
  • Dr. Jamie Seabrook
  • Dr. Jasna Twynstra

The part-time faculty members are:

  • Ms. Angela Bouwmeester
  • Ms. Jennifer Broxterman
  • Ms. Lisa Cianfrini
  • Dr. Julie Conquer
  • Ms. Mary Donnelly-Vanderloo
  • Ms. Kayla Glynn
  • Ms. Terri Grad
  • Ms. Rebecca Horne
  • Mr. Lucien Lamoureux
  • Dr. Peter Lemon
  • Dr. Len Piche
  • Ms. Kimberley Sandiland
  • Ms. Leslie Whittington-Carter
  • Ms. Gladys Ylimaki

What Will You Be Learning?

In Clinical Nutrition courses you will:

  • Learn assessment of food and nutrient intakes and the nutritional status of individuals with various disease states, as well as monitoring of nutritional status and needs.
  • Learn therapeutic nutritional care and dietary modifications to meet the special nutritional needs of patients/clients with one or more disease states.
  • Learn metabolic and physiological alterations in selected diseases and clinical conditions and how they affect nutritional status and food intake of clients.
  • Learn principles and current issues in the practice of medical nutrition therapy for selected disease states, including those requiring nutritional support.
  • Learn the overall management of disease by the multidisciplinary health care team with a patient-centered approach.

In Community Nutrition courses you will:

  • Develop an understanding of community nutrition and the social determinants of health.
  • Learn behaviour change theories, health promotion strategies, needs assessment and program planning, as they are used by community nutritionists to meet the needs of communities.
  • Create a nutrition education resource for a specific population group utilizing the appropriate literature and design strategies.
  • Learn how to incorporate behavioural theory into the development of community-based nutrition programs.
  • Learn the basic principles of community-based nutritional program evaluation.
  • Gain practical experience by participating in the development and/or implementation of a community-based program in the London area.

In Food Service courses you will:

  • Learn the elements of food service operations, including systems and subsystems and apply management principles through discussion of scenarios in food service operations.
  • Understand the complexity of menu planning and the impact of the menu on the entire food service operation in commercial and institutional settings.
  • Understand the principles of food safety and identify critical control points in quantity food production and service.
  • Describe the operations of a food service establishment from experiences gained through interviews and observation, using the fieldwork experience report as a guide.
  • Describe a framework for ethical decision-making, describe and present possible solutions to ethical dilemmas faced by food service managers/dietitians.
  • Describe quality improvement practices used in food service operations and make operational decisions based on quality improvement records.

In Food Science courses you will:

  • Learn about major groups of microorganisms that are important in food production and those that cause food infection and intoxication.
  • Learn about the modern food technologies used in food production and study the importance of carbohydrate, fat, and protein in product formation and will have an insight into principles of food processing, analysis, and food additives.
  • Gain practical experience about principles of sensory and consumer science, including test methods, questionnaire design, experimental design, statistical analysis, data interpretation, and decision analysis.
  • Learn about the food product development process from concept to market, including methods, challenges, consumer needs analysis, prototype development, and testing.
  • Learn about the physical structure, chemical composition and nutritive value of foods with emphasis on the effect on a finished product of the physical and chemical conditions, the proportion of ingredients, and manipulative techniques.
  • Examine issues of food safety in the global context and the influence of local, national, international economic and political policies with emphasis on food laws, trading policies, import-export agreements, and agriculture.