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- About the B.Sc. (Nutritional Sciences) Program
- Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics (115 credits)
- Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Food Function and Safety (90 credits)
- Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Global Nutrition (90 credits)
- Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Nutritional Biochemistry (90 credits)
- Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Sports Nutrition (90 credits)
- Bachelor of Science (Nutritional Sciences) - Related Programs
About the B.Sc. (Nutritional Sciences) Program
Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics (115 credits)
The Dietetics major, which includes a 40 week internship (Stage) as part of its degree requirements, is a professional program that leads to membership in a provincial regulatory body and professional licensure as a dietitian/nutritionist.
Graduates are qualified for challenging professional and leadership positions related to food and health, as dietitians, nutritionists and food administrators. The designations "Dietitian" and "Nutritionist" are reserved titles associated with reserved acts in the province of Quebec. As clinical nutritionists, dietitians may work in health-care settings, nutrition counselling centres, clinics and private practice. As community nutritionists, dietitians are involved in nutrition education programs through school boards, sports centres and local and international health agencies. The dietitian in the food service sector participates in all aspects of management to assure quality food products and services. Postgraduate programs are available to qualified graduates. The duration of the program is three and one-half years.
Successful graduates are qualified to apply for membership with the Ordre professionnel des diététistes du Québec (O.P.D.Q.) and/or other provincial regulatory bodies, as well as Dietitians of Canada. Forty weeks of supervised professional experience, "Stage", in clinical and community nutrition and food service systems management are included in the undergraduate program.
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Sandy Phillips, M.Sc., R.D.
School of Dietetics and Human Nutrition
Notes:
The School firmly applies prerequisite requirements for registration in all required courses in the Dietetics Major.
All required and complementary courses must be passed with a minimum grade of C.
Advising Note for Professional Practice
*Note: Successful completion of each rotation of each level of Stage (Professional Practice) is required to pass that level of Stage. Each level is a prerequisite for the next level and must be passed with a minimum grade of C. Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than or equal to 3.0. Visiting and Special students must contact the Academic Advising Coordinator (dietetics) regarding course registration approval.
Students are reminded that ethical conduct on Professional Practice (Stage) rotations is required. The Faculty reserves the right to require the withdrawal of any student if at any time the Faculty feels the student has displayed unprofessional conduct or demonstrates incompetence.
Required Courses (100 credits)
Required courses and Professional Practice (Stage) courses are sequenced in a specific order over 9 terms (3.5 year program). See /dietetics for detailed information regarding the undergraduate program plan.
AEMA 310 | (3) | Statistical Methods 1 |
AGEC 242 | (3) | Management Theories and Practices |
AGEC 343 | (3) | Accounting and Cost Control |
ANSC 234 | (3) | Biochemistry 2 |
ANSC 323 | (3) | Mammalian Physiology |
ANSC 424 | (3) | Metabolic Endocrinology |
LSCI 211 | (3) | Biochemistry 1 |
LSCI 230 | (3) | Introductory Microbiology |
NUTR 207 | (3) | Nutrition and Health |
NUTR 208 | (1) | Professional Practice Stage 1A |
NUTR 209 | (3) | Professional Practice Stage 1B |
NUTR 214 | (4) | Food Fundamentals |
NUTR 217 | (4) | Application: Food Fundamentals |
NUTR 310 | (1) | Professional Practice Stage 2A |
NUTR 311 | (5) | Professional Practice Stage 2B |
NUTR 322 | (2) | Applied Sciences Communication |
NUTR 337 | (3) | Nutrition Through Life |
NUTR 344 | (4) | Clinical Nutrition 1 |
NUTR 345 | (3) | Food Service Systems Management |
NUTR 346 | (2) | Quantity Food Production |
NUTR 403 | (3) | Nutrition in Society |
NUTR 408 | (1) | Professional Practice Stage 3A |
NUTR 409 | (8) | Professional Practice Stage 3B |
NUTR 436 | (2) | Nutritional Assessment |
NUTR 438 | (2) | Interviewing and Counselling |
NUTR 446 | (3) | Applied Human Resources |
NUTR 450 | (3) | Research Methods: Human Nutrition |
NUTR 510 | (14) | Professional Practice - Stage 4 |
NUTR 545 | (5) | Clinical Nutrition 2 |
3 credits of Human Behavioural Science courses chosen from:
NUTR 301 | (3) | Psychology |
Or equivalent from another faculty
Elective Courses (6 credits)
Students who need to improve their proficiency in either English or French are strongly encouraged to choose their electives for that purpose. Students who wish to take language courses should check with the English and French Language Centre, Faculty of Arts, as placement testing may be required. Students are encouraged to develop a working knowledge of French in order to optimize their participation and learning in Stage placement sites.
Alternate elective choices may include, but are not limited to:
AEHM 300 | (3) | ESL: High Intermediate 1 |
AEHM 301 | (3) | ESL: High Intermediate 2 |
AEHM 330 | (3) | Academic and Scientific Writing |
NUTR 501 | (3) | Nutrition in Developing Countries |
NUTR 503 | (3) | Bioenergetics and the Lifespan |
NUTR 512 | (3) | Herbs, Foods and Phytochemicals |
A Compulsory Immunization
A compulsory immunization program exists at ºÚÁϲ»´òìÈ which is required for Dietetics students to practice. Students should complete their immunization before or soon after arriving at Macdonald Campus; confirmation of medical/health documentation will be sent by the health nurse to the University Coordinator (Stage) and must be complete prior to commencement of Stage. Certain deadlines may apply.
Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Food Function and Safety (90 credits)
This Major covers the many aspects of human nutrition and food and gives first, an education in the scientific fundamentals of these disciplines and second, an opportunity to focus in (a) nutritional biochemistry and metabolism, (b) global nutrition issues, (c) food function, product development and safety and/or (d) sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics and national or international food support programs. Graduates often continue on to further studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. Aside from working as university teachers and researchers, postgraduates may be employed by government and health protection agencies, in world development programs or in the food sector. (Currently under revision)
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Professor Kristine Koski
School of Dietetics and Human Nutrition
Complementary Courses (15 credits)
15 credits of Complementary Courses are selected as follows:
3 credits from the list below
12 credits from the Food Function and Safety set
Electives (21 credits)
21 credits of Electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.
Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Global Nutrition (90 credits)
This major covers the many aspects of human nutrition and food and gives first, an education in the scientific fundamentals of these disciplines and second, an opportunity to focus in (a) nutritional biochemistry and metabolism, (b) global nutrition issues, (c) food function, product development and safety and/or (d) sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics and national or international food support programs. Graduates often continue on to further studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. Aside from working as university teachers and researchers, postgraduates may be employed by government and health protection agencies, in world development programs or in the food sector. (Currently under revision)
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Professor Kristine Koski
School of Dietetics and Human Nutrition
Complementary Courses (15 credits)
15 credits of Complementary Courses are selected as follows:
3 credits from the list below
12 credits from the Global Nutrition set
Electives (21 credits)
21 credits of Electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.
Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Nutritional Biochemistry (90 credits)
This major covers the many aspects of human nutrition and food and gives first, an education in the scientific fundamentals of these disciplines and second, an opportunity to focus in (a) nutritional biochemistry and metabolism, (b) global nutrition issues, (c) food function, product development and safety and/or (d) sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics and national or international food support programs. Graduates often continue on to further studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. Aside from working as university teachers and researchers, postgraduates may be employed by government and health protection agencies, in world development programs or in the food sector. (Currently under revision)
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Professor Kristine Koski
School of Dietetics and Human Nutrition
Complementary Courses (15 credits)
15 credits of Complementary Courses are selected as follows:
3 credits from the list below
12 credits from the Nutritional Biochemistry set
Electives (21 credits)
21 credits of Electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.
Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Sports Nutrition (90 credits)
This major covers the many aspects of human nutrition and food and gives first, an education in the scientific fundamentals of these disciplines and second, an opportunity to focus in (a) nutritional biochemistry and metabolism, (b) global nutrition issues, (c) food function, product development and safety and/or (d) sports nutrition. Graduates are qualified for careers in pharmaceutical and/or food industries or government laboratories, the health science communications field, sports clinics and national or international food support programs. Graduates often continue on to further studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition. Aside from working as university teachers and researchers, postgraduates may be employed by government and health protection agencies, in world development programs or in the food sector. (Currently under revision)
Please refer to Faculty Information and Regulations > Minimum Credit Requirements, in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Professor Kristine Koski
School of Dietetics and Human Nutrition
Complementary Courses (15 credits)
15 credits of Complementary Courses are selected as follows:
3 credits from the list below
12 credits from the Sports Nutrition set
Electives (21 credits)
21 credits of Electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.
Bachelor of Science (Nutritional Sciences) - Related Programs
Bachelor of Science (Nutritional Sciences) - Related Programs
Minor in Human Nutrition
Minor in Human Nutrition
Detailed information on this minor can be found under Minor Human Nutrition (24 credits) in this publication.
Concurrent Bachelor of Science in Food Science - B.Sc.(F.Sc.) and Bachelor of Science in Nutritional Sciences - B.Sc.(Nutr.Sc.) - Food Science/Nutritional Science Major
Concurrent Bachelor of Science in Food Science - B.Sc.(F.Sc.) and Bachelor of Science in Nutritional Sciences - B.Sc.(Nutr.Sc.) - Food Science/Nutritional Science Major
Detailed information on this concurrent program can be found under Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (122 credits) in this publication.