Foods and Nutrition
Brescia 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.
- Student Human Ecology Association (SHEA)
- Canadian Association of Foodservice Professionals (CAFP) – Brescia
- CAFP Brescia Student Branch Newsletters
- Featured CAFP Recipies
Considering Continuing Your Education?
To learn about prerequisites for the Food & Nutrition program, please click on the appropriate category below:
- Honours Specialization in Foods and Nutrition (BSc) – students entering Fall 2019
- Honours Specialization in Nutrition and Dietetics (BSc) – students entering Fall 2019
There are new first year requirements for students in Foods & Nutrition programs. Students must enroll in first year requirements: Chemistry 1301A and 1302B, Biology 1290B, FoodNutr 1070A and 1241B, Physiology 1021. Tutorial sections 006, 007 and 010 for Physiology have been reserved for Year 1 Nutrition students. For students enrolling in 5.0 courses, other courses included in Year 1 are Interdisciplinary Studies 1200A or B plus 1.0 elective.
- Honours Specialization in Nutrition and Dietetics (BSc)
- Honours Specialization in Nutrition and Dietetics/HBA Combined Degree Program
- Honours Specialization in Nutrition and Dietetics/Major in Kinesiology Combined Degree Program
- Honours Specialization in Food Science and Technology (BSc) – (admission discontinued; for students admitted prior to September 2019)
- Honours Specialization in Nutrition and Families (BA)
- Honours Specialization in Food Management (BMOS)
- Honours Specialization in Nutrition and Dietetics/HBA Combined Degree Program
- Specialization in Foods and Nutrition (BSc)
- Specialization in Nutrition and Families (BA)
- Specialization in Food Management (BMOS)
- Major in Nutrition and Families
- Major in Food Management (BMOS)
- Minor in Foods and Nutrition
Please note that we have had some modular changes to our Foods and Nutrition program-Hons Spec in Nutrition and Dietetics as well as the Nutrition and Family program for students joining us in the 2019/2020 academic year. If you have visited the academic calendar recently, you might have noticed these changes. Please be advised that these changes do not affect anyone who started their studies at Brescia before September 2019.
If you started your studies prior to September 2019, we would suggest that you visit the archived version of the academic calendar which will have the appropriate module requirements that reflect the program to which you were accepted to: http://www.westerncalendar.uwo.ca/index.cfm
More information regarding the modular changes, and outlining the program differences, can be found in the Modular Changes for Foods and Nutrition and Family Studies spreadsheet.
What will you be learning?
In Clinical Nutrition courses you will:
- Learn assessment of food & 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.
“My time at Brescia was an experience that shaped where I am today. The Professors at Brescia provided motivation, inspiration, and challenge to build my confidence and enhance my educational experience. I formed long-lasting friendships during my undergraduate degree. My former professors continue to be a main point of contact for support and knowledge when I am seeking assistance in my current career. Brescia empowered me and gave me the confidence to work abroad in the nutrition and dietetics field. I am so thankful for the knowledge, confidence, and friendships I formed at Brescia.”
– Brooke Bliss ’14 – Wellbeing Counsellor for Sobeys
The full-time faculty members are:
- Dr. Latifeh Ahmadi
- Dr. Paul Barker
- Dr. Danielle Battram
- Dr. Paula Dworatzek, Chair, School of Food & Nutritional Science
- Ms. Susan Greig
- Dr. Brenda Hartman
- Dr. Sharareh Hekmat – Undergraduate Coordinator (FST Modules, Specializations and Minor in FNS (non-dietetic) and the shared modules of Food Management (with MOS) and Nutrition and Families (with Family Studies)
- Ms. Melissa Jean
- Dr. Janet Madill – Undergraduate Program Coordinator, Nutrtition and Dietetics
- Dr. June Matthews
- Dr. Colleen O’Connor
- Dr. Jamie Seabrook
- Dr. Jasna Twynstra
The contract faculty members are:
- Ms. Angela Bouwmeester
- Ms. Jennifer Broxterman
- Ms. Lisa Cianfrini
- Dr. Julie Conquer
- Ms. Katey Davidson
- Ms. Mary Donnelly-Vanderloo
- Ms. Katie Henry
- Ms. Ellen Lakusiak
- Dr. Lucien Lamoureux
- Ms. Noelle Martin
- Ms. Lisa Maselli
- Dr. Peggy O’Neil
- Dr. Len Piché
- Ms. Sylvia Rinaldi
- Ms. Kimberley Sandiland
- Mr. Eric Sloat
- Ms. Sara Michelle Weinman
- Ms. Leslie Whittington-Carter
- Ms. Gladys Ylimaki