Food, Nutrition and Health
Nutrition Care I
3 credits
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.
Average
82.5%
Students
143
Sections
4
Grade distribution. <50: 0, 50-54: 1, 55-59: 0, 60-63: 1, 64-67: 0, 68-71: 3, 72-75: 14, 76-79: 21, 80-84: 42, 85-89: 43, 90-100: 18.
Historical Averages
2022–2025
Lowest section avg
79.7%
Highest section avg
84.1%
Terms offered
4
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 201 | Lecture | Open | Mon 09:00-10:30, Wed 09:00-10:30 | Bruna Donatti Castro Falci |
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