Food, Nutrition and Health
Functional Foods
3 credits
Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods.
Average
80.5%
Students
795
Sections
11
Grade distribution. <50: 4, 50-54: 3, 55-59: 8, 60-63: 15, 64-67: 33, 68-71: 55, 72-75: 89, 76-79: 86, 80-84: 202, 85-89: 141, 90-100: 145.
Historical Averages
2014–2025
Lowest section avg
75.4%
Highest section avg
91.0%
Terms offered
11
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 001 | Lecture | Open | Mon 10:00-11:00, Wed 10:00-11:00, Fri 10:00-11:00 | Jerzy Zawistowski |
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