Applied Human Sciences Faculty

Deborah MacLellan, Professor Emerita
Michael MacLellan, Associate Professor, Chair
Katherine Gottschall-Pass, Professor
Dany MacDonald, Professor
William Montelpare, Professor
Melissa Rossiter, Professor
Travis Saunders, Professor
Jennifer Taylor, Professor
Sarah Hewko, Associate Professor
Rebecca Reed-Jones, Associate Professor
Sarah Finch, Assistant Professor
Etienne Myette-Cote, Assistant Professor
Hanan Badr, Adjunct Professor
Hiwot Haileslassie, Adjunct Professor
Colleen Walton, Adjunct Professor

The mission of the Department of Applied Human Sciences is to promote the health and optimal development of individuals, families and communities by:

• Preparing students to be leaders in their chosen discipline or profession
• Generating new knowledge through outstanding scholarship
• Forming strong links with the community and engaging in professional service

The overall aim of the Department is to provide a liberal university education which draws from a broad academic base: the biological, physical and social sciences; humanities; and professional studies. The curriculum reflects current scientific knowledge in Foods and Nutrition, and Kinesiology, disciplines which are concerned with improving the health of individuals, families, and communities.

DEGREE PROGRAMS

The Department of Applied Human Sciences offers several programs of study.

Foods and Nutrition Programs:
Bachelor of Science with a Major in Foods and Nutrition
Bachelor of Science with an Honours in Foods and Nutrition
Minor in Foods and Nutrition
Integrated Dietetic Internship Program
Bachelor of Science with a Major in Foods and Nutrition, Co-operative Education

Kinesiology
Bachelor of Science with a Major in Kinesiology

Foods and Nutrition

REQUIREMENTS FOR A MAJOR IN FOODS & NUTRITION

Students following this degree program must complete 45 semester hours of required courses in Foods and Nutrition. (NOTE: As per Academic Regulation #1 h), all undergraduate degree programs require successful completion of IKE-1040, one of UPEI-1010, 1020 or 1030, and a Writing Intensive Course.)   

REQUIRED COURSES FOR FOODS AND NUTRITION MAJOR

Foods and Nutrition
1010 – Concepts and Controversies in Nutrition
2110 – Introductory Nutrition I
2120 – Introductory Nutrition II
2230 – Determinants of Dietary Behaviour
2610 – Communications
2810 – Introductory Foods
2820 – Food Systems: Food Production and Processing
3020 – Advanced Foods
3310 – Introduction to Research Methods
3510 – Nutritional Assessment
3520 – Clinical Nutrition I
3820 – Program Planning & Evaluation
4120 – Human Metabolism
4340 – Community Nutrition
One Foods and Nutrition elective at the 3000 or 4000 level

REQUIRED COURSES FROM OTHER DEPARTMENTS

Mathematics
1110 – Finite Mathematics or 1120 Calculus for the Managerial, Social and Life Sciences

Statistics
1210 – Introductory Statistics

Chemistry
1110 – General Chemistry I
1120 – General Chemistry II
2430 – Organic Chemistry for the Life Sciences
3530 – Biochemistry

Biology
1220 – Human Physiology
1310 – Introduction to Cell and Molecular Biology
2060 – Microbiology

Business
1710 – Organizational Behaviour

Social Sciences
Two 3 semester hour courses

Indigenous Studies
1040 – Indigenous Teachings of Turtle Island

UPEI courses and Writing Intensive Course
One of:
UPEI 1010 – Writing Studies – Engaging Writing, Rhetoric, and Communication,
UPEI 1020 – Inquiry Studies – Engaging Ideas and Cultural Contexts, OR
UPEI 1030 – University Studies – Engaging University Contexts and Experience; AND
One writing intensive course

COURSE SEQUENCE

Following is the usual sequence for completion of courses:

First Year
Foods and Nutrition 1010 – Concepts and Controversies in Nutrition
Biology 1220 – Human physiology
Biology 1310 – Introduction to Cell and Molecular Biology
Chemistry 1110 – General Chemistry I
Chemistry 1120 – General Chemistry II
One of UPEI 1010, 1020 or 1030
Math 1110 – Finite Mathematics OR
Math 1120 – Calculus for the Managerial, Social and Life Sciences
Business 1710 – Organizational Behaviour
One 3 semester hour Social Science
IKE 1040 – Indigenous Teachings of Turtle Island

Second Year
Foods and Nutrition 2110 – Introductory Nutrition I
Foods and Nutrition 2120 – Introductory Nutrition II
Foods and Nutrition 2230 – Determinants of Dietary Behaviour
Foods and Nutrition 2610 – Communications
Foods and Nutrition 2810 – Introductory Foods
Foods and Nutrition 2820 – Food Systems: Food Production and Food Processing
Biology 2060 – Microbiology
Chemistry 2430 – Organic Chemistry for the Life Sciences
Statistics 1210 – Introductory Statistics
One 3 semester hour Social Science

Third Year
Foods and Nutrition 3020 – Advanced Foods
Foods and Nutrition 3310 – Introduction to Research Methods
Foods and Nutrition 3510 – Nutritional Assessment
Foods and Nutrition 3520 – Clinical Nutrition I
Foods and Nutrition 3820 – Program Planning & Evaluation
Chemistry 3530 – Biochemistry
Four free electives

Fourth Year
Foods and Nutrition 4120 – Human Metabolism
Foods and Nutrition 4340 – Community Nutrition
One Foods and Nutrition elective at the 3000 or 4000 level
Seven free electives

DIETETIC OPTION

In addition to the courses required for the Foods and Nutrition major, students interested in applying for dietetic internship (either UPEI Integrated Dietetic Internship or a post graduate internship) must take Foods and Nutrition 3210 (Foodservice Systems Management), Foods and Nutrition 3710 (Lifespan Nutrition), Foods and Nutrition 3830 (Professional Practice in Dietetics), Foods and Nutrition 4220 (Quantity Food Production), Foods and Nutrition 4310 (Evidence-Based Practice in the Health Sciences), and Foods and Nutrition 4610 (Clinical Nutrition II).

COURSE SEQUENCE:  DIETETICS

Following is the usual sequence for completion of courses:

First Year
Foods and Nutrition 1010 – Concepts and Controversies in Nutrition
Biology 1220 – Human Physiology
Biology 1310 – Introduction to Cell and Molecular Biology
Chemistry 1110 – General Chemistry I
Chemistry 1120 – General Chemistry II
One of UPEI 1010, 1020 or 1030
Math 1110 – Finite Mathematics OR Math 1120 – Calculus for the Managerial, Social and Life Sciences
IKE 1040 – Indigenous Teachings of Turtle Island
Two 3 semester hours Social Science

Second Year
Foods and Nutrition 2110 – Introductory Nutrition I
Foods and Nutrition 2120 – Introductory Nutrition II
Foods and Nutrition 2230 – Determinants of Dietary Behaviour
Foods and Nutrition 2610 – Communications
Foods and Nutrition 2810 – Introductory Foods
Foods and Nutrition 2820 – Food Systems: Food Production and Food Processing
Biology 2060 – Microbiology
Chemistry 2430 – Organic Chemistry for the Life Sciences
Statistics 1210 – Introductory Statistics
One free elective

Third Year
Foods and Nutrition 3020 – Advanced Foods
Foods and Nutrition 3210 – Foodservice Systems Management
Foods and Nutrition 3310 – Introduction to Research Methods
Foods and Nutrition 3510 – Nutritional Assessment
Foods and Nutrition 3520 – Clinical Nutrition I
Foods and Nutrition 3820 – Program Planning & Evaluation
Foods and Nutrition 3830 – Professional Practice in Dietetics
Business 1710 – Organizational Behaviour
Chemistry 3530 – Biochemistry
One free elective

Fourth Year
Foods and Nutrition 3710 – Lifespan Nutrition
Foods and Nutrition 4120 – Human Metabolism
Foods and Nutrition 4220 – Quantity Food Production
Foods and Nutrition 4310 – Evidence-Based Practice in the Health Sciences
Foods and Nutrition 4340 – Community Nutrition
Foods and Nutrition 4610 – Clinical Nutrition II
Four free electives

REQUIREMENTS FOR HONOURS PROGRAM IN FOODS AND NUTRITION

The Honours program in Foods and Nutrition is designed to provide research experience at the undergraduate level within the BSc Program. It is available to students with a strong academic background who intend to continue studies at the post graduate level in Foods and Nutrition or related field, or to students who intend to pursue a career where research experience would be an asset.

The Honours program differs from the major in requiring a two-semester research course with thesis report for a total of 126 semester hours for the degree. The research component is to be completed within the BSc program and may require one summer (four months) preceding the graduating year. Evaluation of the research data and writing of the thesis would normally be done during the fall and/or spring session in Foods and Nutrition 4900: Advanced Research and Thesis. The following are the course requirements for the Honours program in Foods and Nutrition.

First Year
Foods and Nutrition 1010 – Concepts and Controversies in Nutrition
Chemistry 1110-1120 – General Chemistry I and II
Math 1110 OR 1120 – Finite Mathematics or Calculus for the Managerial, Social and Life Sciences
Biology 1220 – Human Physiology
Biology 1310 – Introduction to Cell and Molecular Biology
One of UPEI 1010, 1020 or 1030
Two 3 semester hours Social Science
IKE 1040 – Indigenous Teachings of Turtle Island

Second Year
Foods and Nutrition 2110-2120 – Introductory Nutrition I and II
Foods and Nutrition 2230 – Determinants of Dietary Behaviour
Foods and Nutrition 2610 – Communications
Foods and Nutrition 2810 – Introductory Foods
Chemistry 2430 – Organic Chemistry for the Life Sciences
Biology 2060 – Microbiology
Statistics 1210 – Introductory Statistics
Business 1710 – Organizational Behaviour
One free elective

Third Year
Foods and Nutrition 3020 – Advanced Foods
Foods and Nutrition 3310 – Introduction in Research Methods
Foods and Nutrition 3510 – Nutritional Assessment
Foods and Nutrition 3520 – Clinical Nutrition I
Foods and Nutrition 3820 – Program Planning and Evaluation
Chemistry 3530 – Biochemistry
Four free electives

Fourth Year
Foods and Nutrition 4120 – Human Metabolism
Foods and Nutrition 4340 – Community Nutrition
Foods and Nutrition 4900 – Advanced Research and Thesis
One Foods and Nutrition electives at the 3000 or 4000 level
Four free electives

NOTE: Honours students are advised to take an advanced statistics course and consult with their advisor for assistance in choosing electives that will support their research projects.

ENTRANCE REQUIREMENTS

For admission to the Honours program, students must have a minimum GPA of 3.0 in all Foods and Nutrition courses combined and a CGPA of 2.7 in all previous courses. Permission of the Department is also required and is contingent on the student finding an advisor and on acceptance of the research project by the Department of Applied Human Sciences. Students interested in completing an honours should consult with the Department Chair as early as possible and not later than March 31st of the student’s third year.

To graduate with Honours in Foods and Nutrition, students must maintain a GPA of 3.0 in all Foods and Nutrition courses combined and a CGPA of 2.7.

REQUIREMENTS FOR A MINOR IN FOODS AND NUTRITION

Students in the Minor Program in Foods and Nutrition must complete a total of 21 semester hours of credit in Foods and Nutrition.

These consist of 12 semester hours of required core courses as follows:

• Foods and Nutrition 1010 – Concepts and Controversies in Nutrition
• Foods and Nutrition 2110 – Introductory Nutrition I
• Foods and Nutrition 2120 – Introductory Nutrition II
• Foods and Nutrition 2810 – Introductory Foods

Nine additional hours of electives must be chosen at the 2000, 3000 or 4000 level. Students intending to do a Minor in Foods and Nutrition are advised to consult with the Chair of the Department of Applied Human Sciences to ensure that they have the required course prerequisites.

Kinesiology

REQUIREMENTS FOR A MAJOR IN KINESIOLOGY

Students following this degree program must complete 57 semester hours of required courses in Kinesiology and 6 semester hours of required courses in Foods and Nutrition, and 6 semester hours of courses in humanities. Students are advised to consult with the Department Chair or their Faculty Advisor prior to registration. (NOTE: As per Academic Regulation #1 h), all undergraduate degree programs require successful completion of IKE-1040, one of UPEI-1010, 1020 or 1030, and a Writing Intensive Course.)   

REQUIRED COURSES FOR THE KINESIOLOGY MAJOR

Kinesiology courses
1010 – Introduction to Kinesiology
2020 – Introduction to Sport and Exercise Psychology
2210 – Introduction to Exercise Physiology
2320 – Introduction to Motor Learning and Control
2510 – Anatomical Kinesiology
2620 – Introduction to the Sociology of Sport and Exercise
3120 – Introduction to Biomechanics
3310 – Introduction to Research Methods
3410 – Human Motor Development
3430 – Physiological Assessment and Training
3530 – Exercise Techniques and Prescription for Resistance Training
4810 – Analysis of Human Movement
Eight Kinesiology electives at the 3000 or 4000 level

Foods and Nutrition
2110 – Introductory Nutrition I
2120 – Introductory Nutrition II

REQUIRED COURSES FROM OTHER DEPARTMENTS

Mathematics
1120 – Calculus for the Managerial, Social and Life Sciences

Statistics
1210 – Introductory Statistics

Chemistry
1110 – General Chemistry I
1120 – General Chemistry II

Physics
1210 – Physics for Life Sciences I

Biology
1210 – Human Anatomy
1220 – Human Physiology
1310 – Introduction to Cell and Molecular Biology

UPEI courses and Writing Intensive Course
One of:
UPEI 1010 – Writing Studies – Engaging Writing, Rhetoric, and Communication,
UPEI 1020 – Inquiry Studies – Engaging Ideas and Cultural Contexts, OR
UPEI 1030 – University Studies – Engaging University Contexts and Experience; AND
One writing intensive course

Psychology
1010-1020 – Introductory Psychology I and II

Indigenous Knowledge Education
IKE 1040 – Indigenous Teachings

Students are advised to consult with the Department Chair or their Faculty Advisor prior to registration.

COURSE SEQUENCE

Following is the usual sequence for completion of courses

Year One

Kinesiology 1010 – Introduction to Kinesiology
Biology 1210 – Human Anatomy
Biology 1220 – Human Physiology
Chemistry 1110 – General Chemistry I
Chemistry 1120 – General Chemistry II
One of UPEI 1010, 1020 or 1030
Math 1120 – Calculus for the Managerial, Social and Life Sciences
Psychology 1010 – Introductory Psychology I
Psychology 1020 – Introductory Psychology II
IKE 1040 – Indigenous Teachings

Year Two

Kinesiology 2020 – Introduction to Sport and Exercise Psychology
Kinesiology 2210 – Introduction to Exercise Physiology
Kinesiology 2320 – Introduction to Motor Learning and Control
Kinesiology 2510 – Anatomical Kinesiology
Kinesiology 2620 – Introduction to the Sociology of Sport and Exercise
Foods and Nutrition 2110 – Introductory Nutrition I
Foods and Nutrition 2120 – Introductory Nutrition II
Biology 1310 – Introduction to Cell and Molecular Biology
Statistics 1210 – Introductory Statistics
Physics 1210 – Physics for Life Sciences I

Year Three

Kinesiology 3120 – Introduction to Biomechanics
Kinesiology 3310 – Introduction to Research Methods
Kinesiology 3410 – Human Motor Development
Kinesiology 3430 – Physiological Assessment and Training
Kinesiology 3530 – Exercise Techniques and Prescription for Resistance Training
Two Kinesiology electives at the 3000 or 4000 level
One Humanities elective
Two free electives

Year Four

Kinesiology 4810 – Analysis of Human Movement
Six Kinesiology electives at the 3000 or 4000 level
Three free electives

REQUIREMENTS FOR HONOURS PROGRAM IN KINESIOLOGY

The Honours program in Kinesiology is designed to provide research experience at the undergraduate level within the BSc Program. It is available to students with a strong academic background who intend to continue studies at the post graduate level in Kinesiology or related field, or to students who intend to pursue a career where research experience would be an asset.

The Honours program differs from the major in requiring a two-semester research course with thesis report for a total of 126 semester hours for the degree. The research component is to be completed within the BSc program through completion of Kinesiology 4900: Advanced Research and Thesis.

The following are the course requirements for the Honours program in Kinesiology.

Year One
Kinesiology 1010  – Introduction to Kinesiology
Biology 1210  – Human Anatomy
Biology 1220  – Human Physiology
Chemistry 1110  – General Chemistry I
Chemistry 1120  – General Chemistry II
One of UPEI 1010, 1020 or 1030, AND IKE 1040
Math 1120 – Calculus for the Managerial, Social and Life Sciences
Psychology 1010  – Introductory Psychology I
Psychology 1020 – Introductory Psychology II
IKE 1040 – Indigenous Teachings

Year Two
Kinesiology 2020 – Introduction to Sport and Exercise Psychology
Kinesiology 2210 – Introduction to Exercise Physiology
Kinesiology 2320 – Introduction to Motor Learning and Control
Kinesiology 2510 – Anatomical Kinesiology
Kinesiology 2620 – Introduction to the Sociology of Sport and Exercise
Foods and Nutrition 2110 – Introductory Nutrition I
Foods and Nutrition 2120 – Introductory Nutrition II
Biology 1310 – Introduction to Cell and Molecular Biology
Statistics 1210 – Introductory Statistics
Physics 1210 – Physics for Life Sciences I

Year Three
Kinesiology 3120 – Introduction to Biomechanics
Kinesiology 3310 – Introduction to Research Methods
Kinesiology 3410 – Human Motor Development
Kinesiology 3430 – Physiological Assessment and Training
Kinesiology 3530 – Exercise Techniques and Prescription for Resistance Training
Two Kinesiology electives at the 3000 or 4000 level
One Humanities elective
Two free electives

Year Four
Kinesiology 4810 – Analysis of Human Movement
Kinesiology 4900 – Advanced Research and Thesis
Four Kinesiology electives at the 3000 or 4000 level
Three free electives

NOTE: Honours students are advised to consult with their advisor for assistance in choosing electives that will support their research project.

Entrance Requirements
For admission to the Honours program, students must have a minimum GPA of 3.0 in all Kinesiology courses combined and an overall GPA of 2.7 in all previous courses. Permission of the Department is also required and is contingent on the student finding an advisor and on acceptance of the research project by the Department of Applied Human Sciences. Students interested in completing the honours program should consult with the Department Chair as early as possible, no later than March 31st of the student’s third year.

To graduate with Honours in Kinesiology, students must maintain a minimum GPA of 3.0 in all Kinesiology courses combined and an overall GPA of 2.7.

QUALIFICATION FOR PROFESSIONAL CERTIFICATION
Graduates of our Kinesiology program are eligible to apply for many certifications after graduation. Depending on the desired certifications, students may need to take certain elective courses beyond the core curriculum of the program. Additionally, most certifications require an entrance exam and volunteer hours prior to becoming certified. Students are encouraged to review certification requirements early in their degree so they are able to plan their education and volunteer hours accordingly. Below is a list of popular certifications, although this list is not exhaustive.

Canadian Society for Exercise Physiology (CSEP):
Certified Personal Trainer (CSEP-CPT) and Certified  Exercise Physiologist (CSEP-CEP)

College of Kinesiologists of Ontario
Health and Fitness Federation of Canada:
Certified Personal Trainer (HFFC-CPT) and Certified Exercise Physiologist (HFFC-CEP)

National Strength and Conditioning Association (NSCA):
Certified Strength and Conditioning Specialist (CSCS)

CO-OPERATIVE EDUCATION IN APPLIED HUMAN SCIENCES

The UPEI Co-operative Program is an integrated approach to university education which enables students to alternate academic terms on campus with work terms in suitable employment. The success of such programs is founded on the principle that students are able to apply theoretical knowledge from course studies in the workplace and return to the classroom with practical workplace experience. Students who successfully complete all the requirements of the program will have the notation entered on their transcripts and on the graduation parchment.

In addition to the courses required for the Foods and Nutrition major, students enrolled in the Foods and Nutrition Co-operative Education Program must successfully complete Foods and Nutrition 3210 Food Service Systems Management, Foods and Nutrition 4020 Advanced Foods II and Business 1410 Marketing, as well as the required minimum number of Co-operative courses to be eligible for the Co-operative designation

Students accepted into the program complete at least three paid work terms of normally 14 weeks duration, and three professional development courses. Credits earned through completion of work terms are counted as general electives.

The Co-operative Education Program option is available to full-time students in the Foods and Nutrition program (excluding dietetic option). Applications to the Co-operative Education Program are normally made after completion of the first year of study.

See the Co-operative Education Program section of the UPEI Academic Calendar for more information.

COURSE SEQUENCE

First Year
Foods and Nutrition 1010 – Concepts and Controversies in Nutrition
Biology 1220  –  Human physiology
Biology 1310 – Introduction to Cell and Molecular Biology
Chemistry 1110 – General Chemistry I
Chemistry 1120 – General Chemistry II
One of UPEI 1010, 1020 or 1030
Math 1110 – Finite Mathematics OR
Math 1120 – Calculus for the Managerial, Social and Life Sciences
Business 1710 – Organizational Behaviour
Two 3 semester hours Social Science

Second Year
Foods and Nutrition 2110 – Introductory Nutrition I
Foods and Nutrition 2120 – Introductory Nutrition II
Foods and Nutrition 2230 – Determinants of Dietary Behaviour
Foods and Nutrition 2610 – Communications
Foods and Nutrition 2810 – Introductory Foods
Foods and Nutrition 2820 – Food Systems: Food Production and Processing
Biology 2060 – Microbiology
Chemistry 2430 – Organic Chemistry for the Life Sciences
Statistics 1210 – Introductory Statistics
COOP 2110-2120 – Career Skills I
COOP 2210 – Work term

Third Year
Foods and Nutrition 3020 – Advanced Foods
Foods and Nutrition 3210 – Food Service Systems Management
Foods and Nutrition 3310 – Introduction to Research Methods
Foods and Nutrition 3510 – Nutritional Assessment
Foods and Nutrition 3520 – Clinical Nutrition I
Foods and Nutrition 3820 – Program Planning & Evaluation
Chemistry 3530 – Biochemistry
Business 1410 – Marketing
COOP 3110-4110 – Career Skills II and III
COOP 3210 – Work term
One free elective

Fourth Year
Foods and Nutrition 4020 – Advanced Foods II
Foods and Nutrition 4120 – Human Metabolism
Foods and Nutrition 4340 – Community Nutrition
One Foods and Nutrition elective at the 3000 or 4000 level
COOP 4210 – Work term
Five free electives

Integrated Dietetic Internship Program

This dietetic education program is an accredited program which meets current standards for dietetic education and practice.

Students majoring in Foods and Nutrition may apply for admission to the optional Integrated Dietetic Internship Program. The integrated approach to professional training enables students to build upon and apply theoretical knowledge gained from their academic program. On successful completion of the Program, students will have fulfilled the competencies required to reach entry-level professional dietetic competence, and will be eligible to apply for admission to the dietetics profession.

Internship courses and their results will be recorded on students’ transcripts. Upon successful completion of both the accredited degree program and the required internship courses, students will be granted their Bachelor of Science degree majoring in Foods and Nutrition with Integrated Dietetic Internship.

ADMISSION REQUIREMENTS

All students majoring in Foods and Nutrition who have achieved a minimum cumulative GPA of 3.0 with no Foods and Nutrition course below a GPA of 2.7, and have completed the following required courses will be eligible to apply for the program:

Foods & Nutrition 1010 – Concepts and Controversies in Nutrition
Foods & Nutrition 2110 – Introductory Nutrition I
Foods & Nutrition 2120 – Introductory Nutrition II
Foods & Nutrition 2230 – Determinants of Dietary Behaviour
Foods & Nutrition 2810 – Introductory Foods
Foods & Nutrition 2820 – Food Systems – Food Production and Processing
Foods & Nutrition 3210 – Food Service Management
Foods & Nutrition 3310 – Research Methods
Foods & Nutrition 3510 – Nutritional Assessment
Foods & Nutrition 3830 – Professional Practice in Dietetics
Chemistry 1110 – General Chemistry I
Chemistry 1120 – General Chemistry II
Chemistry 2430 – Organic Chemistry
Biology 1220 – Human Physiology
Biology 1310 – Introduction to Cell and Molecular Biology
Biology 2060 – Microbiology

Interested candidates are encouraged to consult the Director of the Foods & Nutrition Program early in their program to discuss admission and course scheduling. Students interested in pursuing this option are also encouraged to seek relevant paid or unpaid work experience in the summer preceding application. A formal application for admission to the Integrated Dietetic Internship Program is required. Application forms are available from the Professional Practice Coordinator.

A selection panel will determine student admissibility based upon academic performance, work and volunteer  experience as demonstrated in their e-portfolio (including resume) and the letter of intent.  References will also be considered.

Students meeting the admission criteria will be ranked and the top candidates will be interviewed. By the first week of February, the Professional Practice Coordinator will notify, in writing, all students interviewed as to the outcome of the process.

Students accepted into the dietetic internship program must show evidence of all immunizations being up to date prior entering the program. As well, each student will be required to show proof of a completed criminal record check prior to the start date.

CONTINUANCE REQUIREMENTS

Once admitted to the program, students must continue in full-time enrolment between internship courses. An academic review of students’ performance will take place at the end of each semester. Students are required to maintain a cumulative GPA of 3.0 with no Foods and Nutrition course below a GPA of 2.7. Students who fail to meet these standards or who fail a required course(s) will not be permitted to begin the next internship course until standards are met.

Internship students must complete all of the regular requirements for a Bachelor of Science (Foods and Nutrition) degree. Foods and Nutrition 3210 (Food Service Systems Management), Foods and Nutrition 3710 (Lifespan Nutrition), Foods and Nutrition 3830 (Professional Practice in Dietetics), Foods and Nutrition 4220 (Quantity Food Production), Foods and Nutrition 4310 (Evidence Based Practice in the Health Sciences), and Foods and Nutrition 4610 (Clinical Nutrition II) must be included within their degree program.

In addition to the above requirements, students must successfully complete three internship courses.

INTERNSHIP SCHEDULE

Students must complete three internship courses in the Integrated Dietetic Internship Program. The first internship course FN-3001 Integrated Dietetic Practice I is scheduled in the spring and summer months between the third and fourth academic years. The second and third internship courses FN-4001 Integrated Dietetic Practice II and FN-4002 Integrated Dietetic Practice III are completed following fourth year.  One of these may count as an elective in fourth year.  Dietetic interns are therefore required to complete 126 semester hours.

The first internship course will include a one week professional practice course, followed by an eight week placement, for a total of 9 weeks. This will be followed by second and third internship courses of no less then 26 weeks, for a total of at least 35 weeks.  Placements may be extended if an intern has not completed all competencies.

Satisfactory fulfilment of the Integrated Dietetic Internship courses requires:

1. A satisfactory evaluation from the Preceptor at the placement site.

2. Completion of the minimum number of required competencies as indicated on the appropriate evaluation form.

WITHDRAWAL CONDITIONS

Students will be required to withdraw from the Integrated Dietetic Internship Program if:

1. They are dismissed from, resign, or fail to achieve the required competencies during the program, or

2. They do not achieve a passing grade in required courses or do not maintain the standards for nutrition courses and overall GPA necessary for continuance in the Integrated Dietetic Internship Program, or

3. They fail to abide by the policies and procedures set out by the Advisory Committee for the Integrated Dietetic Internship Program and/or those of the placement organization.

Students who voluntarily withdraw from or who are required to withdraw from the Integrated Dietetic Internship Program may remain in and continue with the regular Foods and Nutrition majors program.

REGISTRATION AND FEES

Students are required to register for all three internship courses (FN-3001, 4001, 4002) according to normal registration procedures. Internship courses will officially be designated on students’ transcripts as pass or fail. Students pay for their internship courses as they are taken.  Students may take one less elective in their fourth year since FN 3001 counts as an elective.  Students accepted to the Integrated Dietetic Internship Program are required to pay an Internship Fee (see Calendar section on fees). This amount is to be paid to the Accounting Office prior to the start date for the specified internship course.

Additional information on policies and procedures related to the Integrated Dietetic Internship Program are available from the Department.

Graduate Dietetic Internship
The Foods & Nutrition program is an accredited program and prepares students for eligibility to apply for a graduate internship.

To apply for a position in an accredited graduate dietetic internship program, students must meet the academic requirements and should have a minimum cumulative GPA of 3.0 in their last 30 courses. In addition to the courses required for the Foods and Nutrition major, students interested in applying for a graduate dietetic internship placement must take Foods and Nutrition 3210, Foods and Nutrition 3710, Foods and Nutrition 3830, Foods and Nutrition 4220, Foods and Nutrition 4310, and Foods and Nutrition 4610.

Students should consult with the Director of the Foods and Nutrition program for details and counselling by the end of second year.

FOODS AND NUTRITION COURSES

1010 CONCEPTS AND CONTROVERSIES IN NUTRITION
This course introduces students to the science of nutrition through an exploration of contemporary issues relevant to nutrition and health. Emphasis will be placed on health promotion and disease prevention using an evidence-based approach to understand and evaluate current nutrition controversies.
Three lecture hours

1020 NUTRITION FOR NURSING PRACTICE
This course is an introduction to the science of nutrition specifically designed for nursing students. Topics discussed include: the nutrients, role of these nutrients in chronic disease prevention, diet therapy for specific disease conditions, nutritional needs across the lifespan and the selection of a healthy diet.
PREREQUISITE: Biology 1210
COREQUISITE: Biology 1220
Three lecture hours
NOTE: Credit will NOT be allowed for FN 1020 if a student has already received credit for FN 1010.

2110 INTRODUCTORY NUTRITION I
This course is a study of applied human nutrition with a focus on carbohydrates, lipids, proteins, and select micronutrients; requirements and food sources of these nutrients and their role in chronic disease prevention; digestion, absorption and metabolism; and assessment of nutritional status.
PREREQUISITE: Chemistry 1120, or permission of instructor
Three lecture hours

2120 INTRODUCTORY NUTRITION II
This course is a continuation of FN 2110 with a focus on water, major minerals and trace minerals; requirements and food sources of these nutrients; role of these nutrients in chronic disease prevention; nutritional needs across the lifespan, and the selection of an adequate diet.
PREREQUISITE: Foods and Nutrition 2110 or permission of instructor
Three lecture hours

2230 DETERMINANTS OF DIETARY BEHAVIOUR
This course studies the factors influencing human dietary behaviour and ultimately nutritional health. Topics include the food system, development of food preferences, food and culture, school food issues, food insecurity, food marketing, and sensory influences on dietary behaviour.
PREREQUISITE: Foods and Nutrition 2110
Three lecture hours

2310 FOOD AND CULTURAL STUDIES
(See Diversity and Social Justice Studies 2120)

2610 COMMUNICATIONS
This course is an introduction to the basic principles of communication for health professionals. The course balances communication theory with skills acquisition and practice to enable students to communicate more effectively in a variety of professional settings. Students are provided with an opportunity to develop skills in interpersonal and group communication, delivering effective oral presentations, active listening and conflict management.
Cross-listed with Kinesiology 3610.
PREREQUISITE: Student must be admitted to Foods and Nutrition, or Radiography, or Kinesiology programs.
Three lecture hours 

2810 INTRODUCTORY FOODS
This course is a study of the physical, chemical, and nutritive properties of food; the changes that occur during food preparation, storage, and handling; the factors affecting food acceptability and quality.
Three lecture hours, three-hour laboratory
Restricted to Foods and Nutrition Major or Minor students.

2820 FOOD SYSTEMS: FOOD PRODUCTION AND PROCESSING
This course will introduce students to the concept of food systems at the local, regional, and global levels with special focus on food production and food processing. The current mode of global food production, postharvest management, sustainable food production, traditional and emerging food processing techniques will be discussed. Students will examine and reflect on critical issues influencing food production and processing.
PREREQUISITE:  FN 2810 or permission of the instructor
Three lecture hours

3001 INTEGRATED DIETETIC PRACTICE I
This course introduces students to dietetic practice and provides opportunities for students to integrate theory and practice. Students complete one week of classroom experience followed by two separate work practica for a total of 9 weeks experience in select dietetic practice settings.
PREREQUISITES: FN 3210, 3520, 3820, 3830, Admission to the UPEI Integrated Dietetic Internship Program
Three lecture hours

3020 ADVANCED FOODS
This course is an advanced study of the physical, chemical, and biological properties of foods through food experimentation; objective and subjective testing of food attributes with emphasis on sensory analysis; and principles of research methodology as applied to foods. Current trends are discussed. A product development project is required.
PREREQUISITES: Chemistry 1120, Foods and Nutrition 2810, and Foods and Nutrition 3310 or permission of instructor
Three lecture hours, three-hour laboratory

3090 SPECIAL TOPICS
Creation of a course code for special topics offered by Foods and Nutrition at the 3000 level.

3210 FOOD SERVICE SYSTEMS MANAGEMENT
This course is a study of food service management with emphasis on concepts and theories of organizational behaviour; safety, sanitation and hygienic practices in food service; quality and cost control; personnel management, staffing, physical design and delivery systems and the process of management in an institutional setting and in other food service operations. Other topics include menu planning, marketing, management information systems, budgeting, and the role of computers in food service management.
PREREQUISITE: Foods and Nutrition 1110 or permission of the instructor
Three lecture hours

3310 INTRODUCTION TO RESEARCH METHODS
This course is an introduction to research intended to enable students to read critically and evaluate current research. Students are introduced to various types of research designs,
research terminology, and the components of the research process.
(Cross-listed with Kinesiology 3310)
PREREQUISITES:  Statistics 1210 or Psychology 2710
NOTE: Preference for admission will be given to students registered in the Foods and Nutrition, Kinesiology or Radiography programs.
Three lecture hours

3510 NUTRITIONAL ASSESSMENT
This course is an advanced study of current issues in nutrition assessment. Topics include dietary, anthropometric, laboratory and clinical methods currently in use to assess nutritional status at the population and individual level; challenges in interpreting nutritional assessment data; and nutrition counselling.
PREREQUISITES: Foods and Nutrition 2120 or permission of the instructor
Three lecture hours, three hours laboratory

3520 CLINICAL NUTRITION I
This course introduces the nutrition care process and the fundamentals of the pathophysiology and medical nutrition therapy for treatment of chronic diseases such as diabetes, cardiovascular disease, diseases of the gastrointestinal tract, and disorders of energy balance. Monitoring of nutritional status, the development, implementation, and evaluation of nutrition careplans, medical terminology and drug-nutrient interactions are also discussed.
PREREQUISITE: Foods and Nutrition 3510 and Biology 1220
Three lecture hours

3710 LIFESPAN NUTRITION
This course builds on FN 2120 Introductory Nutrition II by exploring in depth the nutritional foundations necessary for growth, development, normal functioning, and disease prevention at various stages of the life cycle.
PREREQUISITES: Foods and Nutrition 2120, or permission of the instructor
Three semester hours

3750 NUTRITION FOR FITNESS & SPORT
(See Kinesiology 3750)

3820 PROGRAM PLANNING AND EVALUATION
In this course, students develop competency in planning, implementing, and evaluating programs for health promotion. Topics include theories and models commonly used for program planning and behaviour change, assessing needs, selecting appropriate intervention strategies, identification and allocation of resources, the marketing process, and evaluation models and design.
PREREQUISITES:  Foods and Nutrition 2120 and Foods and Nutrition Major
Three lecture hours and the development, implementation and evaluation of a program.

3830 PROFESSIONAL PRACTICE IN DIETETICS
This course is designed to prepare students for a career in dietetic practice within the Canadian context. Students will learn to practice in a manner that promotes cultural safety, will be introduced to the Integrated Competencies for Dietetic Education and Practice (ICDEP) and will develop a professional e-portfolio which will illustrate their achievement of professional competencies.
PREREQUISITE: Students must be a third year Foods and Nutrition major intending to enter the field of dietetics
Three lecture hours

4001 INTEGRATED DIETETIC PRACTICE II
Students continue to synthesize their knowledge, skills, and professional competence in dietetic practice settings. Emphasis is on more complex dietetic practice. Students complete 14-16 weeks full-time experience in select dietetic practice settings.
PREREQUISITE:  Foods and Nutrition 3001
Three lecture hours

4002 INTEGRATED DIETETIC PRACTICE III
This course is a continuation of FN 4001 and may involve supervised staff relief. Students complete 12-14 weeks full-time experience in select dietetic practice settings.
PREREQUISITE:  Foods and Nutrition 4001
Three lecture hours

4010 ETHICAL ISSUES IN FITNESS & HEALTH
(See Kinesiology 3510)

FN 4020 ADVANCED FOODS II
This course is a continuation of Advanced Foods (FN 3020) with focus on commercialization, food packaging, food laws and regulations, food additives, and quality assurance. Students will develop Standard Operating Procedures (SOP), plan for scaling-up production, and industrial ingredient sourcing.
PREREQUISTE:  Foods and Nutrition 3020 or permission of the instructor
Three lecture hours

4090 SPECIAL TOPIC
Creation of a course code for special topics offered by Foods and Nutrition at the 4000 level.

4120 HUMAN METABOLISM
This course is an advanced study of the role of macronutrients in physiological and biochemical processes, their regulation in the human body, and their involvement in human health and disease. Application of current nutrition research findings and the rationale for current recommendations will also be discussed.
PREREQUISITES: Biology 1220, Statistics 1210, Chemistry 3530, and Foods and Nutrition 2120 or permission of the instructor
Three lecture hours

4220 QUANTITY FOOD PRODUCTION
This course is a study of food service production and management. Topics include quantity food purchasing and preparation, food safety and HACCP, sanitation, human resource planning and supervision. Practical experience in quantity food production and food service administration is gained by running a food catering operation using a team approach to management.
PREREQUISITES: Foods and Nutrition 3210
Two lecture hours, six hours laboratory

4310 EVIDENCE-BASED PRACTICE IN THE HEALTH SCIENCES
This course focuses on the development of skills and knowledge required to find, appraise, use and communicate evidence in the health sciences. It provides students with the opportunity for the continued development of reasoning and decision-making skills allowing them to integrate research evidence and critical thinking into professional practice.
Cross-listed with Kinesiology 4310.
PREREQUISITE: Foods and Nutrition/Kinesiology 3310 or permission of the instructor

4340 COMMUNITY AND PUBLIC HEALTH NUTRITION
This course is an introduction to the field of community and public health nutrition. Students develop an increased awareness of the theory and practice of community and public health nutrition, using a critical approach to nutrition programs and policies at the provincial, national and international levels.  Topics include population health, food insecurity, nutrition education; food literacy and working with diversity.  Students participate in an experiential learning project.
PREREQUISITES: Foods and Nutrition 3820 or permission of instructor
Three lecture hours

4400 SENIOR UNDERGRADUATE RESEARCH PROJECT
This course allows senior students majoring in Foods and Nutrition to carry out a full-year research project under the supervision of a faculty member. Entry into this course is contingent upon the student finding a departmental faculty member willing to supervise the research and permission of the department.
PREREQUISITE: Fourth year standing in the Foods and Nutrition program
Six semester hours of credit

4410/4420 DIRECTED STUDIES IN FOODS AND NUTRITION
(See Academic Regulation 9 for regulations Governing Directed Studies.)

4610 CLINICAL NUTRITION II
This course is a continuation of Foods and Nutrition 3520 with emphasis on the pathophysiology and medical nutrition therapy for disease states that are typically treated in a tertiary care setting such as liver and gallbladder diseases, renal system diseases and diseases of the hematological, neurological, and respiratory systems. Additional topics such as specialized nutrition support, and medical nutrition therapy for psychiatric conditions, will also be discussed.
PREREQUISITE:  Foods and Nutrition 3520
Three lecture hours and 3 hour laboratory

4720 CURRENT ISSUES IN NUTRITION
This course is an advanced study of current issues in nutrition research. Students use independent research and problem- solving skills to critique literature, present seminars, and write a scientific paper.
PREREQUISITES: Foods and Nutrition 2120, or permission of the instructor
Three lecture hours

4900 ADVANCED RESEARCH AND THESIS
The objective of this course is to provide research experience for the student who intends to take up further studies at a post graduate level or who is planning on entering a career where research experience in foods and nutrition would be an asset. Students are provided with the opportunity to design, carry out, evaluate and write up a research project in an approved scientific format, while working under the direction of an advisor. Some of this work may be carried out in the summer months.
PREREQUISITE: Acceptance to the Honours Program
12 semester hours of credit

KINESIOLOGY COURSES

Please note: Kinesiology 1010 is an introductory course required for, but not restricted to, Kinesiology majors. A grade of at least 60% in Kinesiology is a prerequisite for all Kinesiology courses above the 1000 level.

1010 INTRODUCTION TO KINESIOLOGY
This course will provide students with an introduction to the study of human movement, and explore the physical, social, and psychological aspects of development as they relate to physical activity. Topics include: exercise physiology, biomechanics, sport psychology, sport sociology and exercise psychology.
PREREQUISITE: None
Three hours a week

2020 INTRODUCTION TO SPORT & EXERCISE PSYCHOLOGY
The purpose of this course is to provide insight into the theories, subject matter, and empirical research concerning the psychological processes that influence performance in sports, exercise, and other physical activities.
PREREQUISITE: Kinesiology 1010, Psychology 1020 and admission to BSc Kinesiology program
Three hours a week

2210 INTRODUCTION TO EXERCISE PHYSIOLOGY
This course discusses the physiological response to exercise, examining both acute and chronic adaptations to an exercise stress. Discussed from a physiological systems perspective, this course will examine the functional capacity of individual physiological systems, including the muscular, cardiovascular, respiratory, and nervous systems, and discuss the system’s response to submaximal and maximal exercise and its impact on human performance. The environmental impact on physical performance will also be discussed.
PREREQUISITE: Kinesiology 1010, Biology 1220 and admission to the BSc Kinesiology program.
Three hours lecture, two hours laboratory

2320 INTRODUCTION TO MOTOR LEARNING AND CONTROL
This course will introduce students to the basic principles of motor behaviour and motor control. Included will be considerations of the physical changes during growth and motor developmental while considering the role of feedback and practice on skilled behaviour.
PREREQUISITE: Kinesiology 1010, Biology 1220 and admission to BSc Kinesiology program
Three hours a week

2510 ANATOMICAL KINESIOLOGY
This course introduces kinesiology students to the science of human movement with special consideration given to skeletal, muscular and neural contributions. Topics include: anatomical directional terminology; basic biomechanical factors and concepts; muscular analysis of trunk, upper/lower extremities with reference to sport performance/technique/training; and neuromuscular fundamentals.
PREREQUISITE: Biology 1210 and admission to BSc Kinesiology program
Three lecture hours

2620 INTRODUCTION TO THE SOCIOLOGY OF SPORT AND EXERCISE
This course will explore the significance of sport across society and culture. Students will gain an understanding of the role of sport in culture and how sport is structured within society. Different sociological theories will be presented and discussed throughout the class to explain the intersection of sport and society.
Cross-listed with Sociology 2210.
PREREQUISITES: Kinesiology 1010 and admission to the Kinesiology program.
Three lecture hours

3090 SPECIAL TOPICS
A course in which topics or issues are explored outside the core area.

3120 INTRODUCTION TO BIOMECHANICS
This course introduces kinesiology students to the biomechanical basis of fundamental human movement. Topics include: skeletal, muscular and neural considerations for movement; functional anatomy; and essential mechanics and mathematics for the analysis of human motion.
Cross-listed with Physics 2420.
PREREQUISITE: Kinesiology 2510, Biology 1220, Math 1120, Physics 1210 and admission to BSc Kinesiology program.  NOTE: Prerequisites for Physics 2420 – Kinesiology 1010 or Physics 1110 or Physics 1210; and Math 1120 or Math 1910.
Three hours lecture, three hours laboratory a week

3310 INTRODUCTION TO RESEARCH METHODS
(See Foods & Nutrition 3310).

3410 HUMAN MOTOR DEVELOPMENT
This course explores the physical and psychosocial growth of children and adolescents and how it relates to their development of motor skills. Topics such as locomotion, fine and gross motor skills, and sensory impact on development will be addressed. The reciprocal relationship between human development and their environments is emphasized.
PREREQUISITE: Kinesiology 2320
Three lecture hours

3430 PHYSIOLOGICAL ASSESSMENT AND TRAINING
This course will equip students with theoretical concepts and applied experience regarding fitness assessment, physical activity prescription and client management. Content is tailored to focus on training with low-risk healthy adult populations with an emphasis on the relationships between physical activity, physical fitness, and various health-related outcomes.
PREREQUISITE: Kinesiology 2210 and admission to BSc Kinesiology Program
Three lecture hours, three hours laboratory a week

3440 ACTIVE LIVING PRACTICUM

3510 ETHICAL ISSUES IN FITNESS & HEALTH
This course explores philosophical issues related to fitness and health. Students will discuss and evaluate arguments focused on important ethical issues arising in practice.
Cross-listed with Foods & Nutrition 4010.
PREREQUISITE: Third year standing in Kinesiology or Foods & Nutrition, Kinesiology 2020 or Foods and Nutrition 2120
Three hours lecture a week

3520 CARE & PREVENTION OF ATHLETIC INJURIES
This course is an introduction to the prevention and recognition of injuries from accidents in athletic activities. Analysis of the incidence of these athletic injuries, assessment techniques and therapeutic aids, support methods, conditioning and reconditioning exercises are discussed.
PREREQUISITE: Kinesiology 2210
CO-REQUISITE:  Kinesiology 3530 must be taken concurrently
Three hours lecture a week

3530 EXERCISE TECHNIQUE AND PRESCRIPTION FOR RESISTANCE TRAINING

3610 COMMUNICATIONS
(See Foods & Nutrition 2610).

3710 THE ECONOMICS OF SPORTS
(See Economics 3710).

3750 NUTRITION FOR FITNESS & SPORT
This course will focus on the role of nutrition in athletic performance and fitness. Topics include energy expenditure, macro- and micro-nutrients, hydration and dietary supplementation. Eating strategies for optimal performance and other current topics in sports nutrition will also be discussed.
Cross-listed with Foods & Nutrition 3750.
PREREQUISITE: Foods & Nutrition 2120
Three hours lecture a week

3820 PROGRAM PLANNING AND EVALUATION
In this course, students develop competency in planning, implementing, and evaluating programs for health promotion and family education. Topics include theories and models commonly used for program planning and behaviour change, assessing needs, selecting appropriate intervention strategies, identification and allocation of resources, the marketing process, and evaluation models and design.
Cross-listed with Foods & Nutrition 3820.
PREREQUISITES: Kinesiology 2320 or permission of the instructor

4090 SPECIAL TOPICS
A course in which topics or issues are explored outside the core area.

4110/4120 FIELD PLACEMENT I/II
These courses provide students with the opportunity to integrate theory into practice in a variety of multidisciplinary environments. Students complete a combination of supervised and independent work experience and share their experiences in the classroom.
PREREQUISITES: Kinesiology 3120, 3430, and permission of the Department Chair
Two lecture hours per week and 60 hours of field placement

4210 ERGONOMICS
This course will take an occupational biomechanics approach to ergonomics. This course will emphasize the knowledge and skills required to perform biomechanical analyses of workplace tasks, identify occupational ergonomic issues and use ergonomic assessment tools to modify physical demands to prevent work-related musculoskeletal disorders (WMSDs). Interdisciplinary approaches to human factors, the study of human-machine interfaces, will also be discussed. Skill development will be achieved through practical experiences.
PREREQUISITE: Kinesiology 3120
Three lecture hours

4310 EVIDENCE-BASED PRACTICE IN THE HEALTH SCIENCES
(See Foods & Nutrition 4310).

4320 MOVEMENT DISORDERS
This course is a study of movement disorders associated with a range of special populations from healthy older adults to those with neurological, degenerative or developmental disorders. Students will be provided with hands-on experiences using state-of-the-art techniques in motion analysis to understand the kinematics, kinetics, and neural control of standing posture, stepping, walking, and other activities of daily living. The graduate component of the course will require students to lead a seminar, and prepare a research proposal related to the study of a specific movement disorder.
Cross-level listed with Human Biology 8320.
PREREQUISITE: Kinesiology 3120
Three lecture hours
NOTE: Responsibility for this course rests within the Department of Applied Human Sciences.

4330 PSYCHOLOGICAL ASPECTS OF SPORT PERFORMANCE
This course integrates theory, research, and applied perspectives to the area of sport psychology. Discussions will focus on theoretical constructs related to sport performance and provide students with a broad understanding of how athletes mentally train to reach high levels of proficiency in sport. Mental skills such as imagery, positive self-talk, goal setting, and other psychological skills will be introduced.
PREREQUISITE: Kinesiology 2020
Three semester hours of credit

4350 PRINCIPLES OF POSITIVE YOUTH DEVELOPMENT THROUGH SPORT
This course will explore the different aspects related to positive youth development through sport and investigate the most current research available to understand how positive experiences in sport can be achieved. Topics that will be addressed in the course include, but are not limited to, the multiple definitions of positive development in sport (life skills, developmental assets, 5 Cs, initiative), sport as a vehicle for positive development, and characteristics associated with a positive sport environment.The graduate component of the course will require students to lead a number of seminars throughout the semester, write a reflective journal, and prepare a grant application related to a topic of interest within the area of positive youth development.
Cross-level listed with Human Biology 8350.
PREREQUISITES AND/OR CO-REQUISITES: Kinesiology 2020; Graduate students need permission of the instructor
Three semester hours of credit

4400 SENIOR UNDERGRADUATE RESEARCH PROJECT
This course allows senior students majoring in Kinesiology to carry out a full-year research project under the supervision of a faculty member. Entry to this course is contingent upon the student finding a departmental faculty member willing to supervise the research and permission of the department.
PREREQUISITE: Fourth-year standing in the Kinesiology program
Six semester hours of credit

4420 DIRECTED STUDIES IN KINESIOLOGY
These courses may be offered at the discretion of the department to advanced students. Conditions under which they are offered and entry will be subject to the approval of the Chair of the Department and the Dean of Science.
(See Academic Regulation 9 for rules governing Directed Studies.)

4430 ADVANCED PHYSIOLOGY OF EXERCISE ADAPTION AND PERFORMANCE
This course focuses on factors governing chronic exercise adaptations, acute exercise performance and health. Course content explores concepts such as skeletal muscle repair, genetics of sport performance and the effects of various training modalities (HIIT, resistance etc.). Students will combine theoretical background with applied learning experiences in advanced fitness appraisal methods and techniques.
Cross-level listed with Human Biology 8430.
PREREQUISITE: Kinesiology 2210 and Biology 1310
Three lecture hours

44500 PHYSICAL ACTIVITY AND CHRONIC DISEASE
This course will explore the relationship between physical activity, sedentary behaviour, and chronic disease. Students will be introduced to the pathophysiology of prevalent chronic conditions, as well as modifiable and non-modifiable risk factors. The impact of common medications and key considerations for developing safe and effective exercise programs for these populations will also be examined.
PREREQUISITE: Kinesiology 2210, Kinesiology 3430
Three lecture hours

4520 AGING: BIOLOGICAL & LIFESTYLE PERSPECTIVES
This course is an examination of the physiological changes that occur within the major organ systems (skeletal, muscular, neural, and cardiovascular) with normal human aging. The role of physical activity and nutrition to promote physiological function and quality of life as we age is emphasized. This course includes an examination of current biological theories of aging.
Cross-listed with Foods & Nutrition 4520.
PREREQUISITE: Biology 1220 and Foods & Nutrition 2120
Three semester hours of credit

4720 NEURAL CONTROL OF MOVEMENT
The aim of this course is to provide students with an understanding of the neural signaling, sensory processing, and nervous system pathways involved in human movement. Topics include nerve cell properties, functions of the proprioceptive, visual, and vestibular systems, as well as spinal circuits, descending pathways, and supraspinal contributions to movement. Course content will be applied to further student’s understanding of movement-related neuropathologies.
PREREQUISITE: Kinesiology 2320
Three semester hours of credit

4810 ANALYSIS OF HUMAN MOVEMENT
This course is a continuation of Kinesiology 3120 and provides students with in-depth case studies of how physics concepts explain the optimal biomechanics for fundamental human movements and sports activities.
Cross-listed with Physics 3510.
PREREQUISITE: Kinesiology 3120. Note: Prerequisite for Physics 3510 – Physics 2420
Three hours lecture, three hours laboratory a week

4900 ADVANCED RESEARCH AND THESIS
The objective of this course is to provide research experience for the student who intends to take up further studies at a post graduate level or who is planning on entering a career where research experience in Kinesiology would be an asset. Students are provided with the opportunity to design, carry out, evaluate and write up a research project in an approved scientific format, while working under the direction of an advisor.
PREREQUISITE: Acceptance to the Honours Program
12 semester hours of credit