Foundations of Practice I​II

Course Number
5600 (Clinical Public Health)
Course Instructor(s)
Pierrette Buklis

Course Description

This is the third course in the course series of NFS 1208, 1209, and 1210, field observation and nutrition program laboratory I, II, and III.  The objective of these courses is to provide the student with an understanding of the variety of community programs and services in the area of nutrition and of approaches to the assessment of need and the planning and evaluation of such programs and services.

This course enhances knowledge of and skills development in the area of food systems with an emphasis on development and management of programs in the community in the public health context.  The course also enables students to demonstrate dietetic entry-level competencies in food systems management.

Course Objectives
After completing this course, students will be able to:
·      Identify key issues and debates in public health approaches to food systems
·      Critically appraise different methods for analysis of food systems
·      Demonstrate a high level of proficiency in at least one specific method for analysis of food systems
·      Carry out an assessment of a community food system
·      Design a foodservices intervention for a community food system with key stakeholders in mind

There is also a major project associated with the course.  In Fall 2014, the NFS1210 class undertook as their major project the development of a proposal for a healthy food retail outlet for the Health Sciences Building (HSB) at 155 College Street.  This project was carried out in partnership with University of Toronto Food Services ( and the Toronto Food Strategy team at Toronto Public Health (  At the end of the term, the class presented their findings and recommendations for the healthy food retail outlet to key university and external decision makers and partners.  The video of their presentation can be found here: <LINK>.

General Requirements