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Program Requirements
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.
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
Macdonald-Stewart Building, Room 2-039
Telephone: 514-398-7840
Required Courses (54 credits)
All required courses must be passed with a minimum grade of C.
Term 1
Note: The course FDSC 212 has been retired and the program requirements are under review.
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LSCI 211 Biochemistry 1 (3 credits)
Overview
Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
Terms: Fall 2010, Winter 2011
Instructors: Salavati, Reza (Fall) Jardim, Armando (Winter)
- Restriction(s): Not open to students who have taken FDSC 211
- Co-requisite: FDSC 230
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NUTR 207 Nutrition and Health (3 credits)
Overview
Nutrition and Dietetics : Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.
Terms: Fall 2010
Instructors: Wykes, Linda J (Fall)
- Fall
- 3 lectures
- Corequisites: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV
- Restriction: Not open to students who take NUTR 200 or EDKP 292
- Restriction: Science students in physical science and psychology programs who wish to take this course should see the Arts and Science Student Affairs Office for permission to register.
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NUTR 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : The structure and composition of foods, sensory evaluation and the scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Fall 2010
Instructors: Campbell-Gordon, Judy; Hariri, Niloofar (Fall)
- Fall
- One 3-hour lecture and one 4-hour lab
- Prerequisite: FDSC 230 or corequisite with instructor's permission.
- Corequisites: FDSC 211 or LSCI 211
- This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
Term 2
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ANSC 234 Biochemistry 2 (3 credits)
Overview
Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
Terms: Winter 2011
Instructors: Martin, Deborah; Zhao, Xin (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 211 or LSCI 211
-
FDSC 251 Food Chemistry 1 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing.
Terms: Winter 2011
Instructors: Van de Voort, Frederik R (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 211 or LSCI 211
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : The occurrence and importance of microorganisms (especially bacteria) in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, man and animals.
Terms: Winter 2011
Instructors: There are no professors associated with this course for the 2010-2011 academic year.
- Winter
- Restriction: Not open to students who have taken MICR 230.
-
NUTR 322 Applied Sciences Communication (2 credits)
Overview
Nutrition and Dietetics : The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
Terms: Winter 2011
Instructors: Rose, Maureen (Winter)
- Fall
- 2 lectures, 1 lab
- Prerequisite: Completion of 15 credits in a B.Sc. program
Term 3
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AEMA 310 Statistical Methods 1 (3 credits)
Overview
Mathematics (Agric&Envir Sci) : Measures of central tendency and dispersion; binomial and Poisson distributions; normal, chi-square, Student's t and Fisher-Snedecor F distributions; estimation and hypothesis testing; simple linear regression and correlation; analysis of variance for simple experimental designs.
Terms: Fall 2010, Winter 2011
Instructors: Dutilleul, Pierre R L; Bona, Kelly Ann (Fall) Dutilleul, Pierre R L (Winter)
- Two 1.5-hour lectures and one 2-hour lab
-
ANSC 323 Mammalian Physiology (3 credits)
Overview
Animal Science : A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.
Terms: Fall 2010
Instructors: Laurin, Denyse; Kimmins, Sarah (Fall)
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: AEBI 202 or LSCI 202 or permission of instructor
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FDSC 305 Food Chemistry 2 (3 credits)
Overview
Food Science : A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
Terms: Fall 2010
Instructors: Simpson, Benjamin K (Fall)
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251
Term 4
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ANSC 424 Metabolic Endocrinology (3 credits)
Overview
Animal Science : A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.
Terms: Winter 2011
Instructors: Zadworny, David (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: ANSC 323
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NUTR 337 Nutrition Through Life (3 credits)
Overview
Nutrition and Dietetics : Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.
Terms: Winter 2011
Instructors: Kubow, Stan (Winter)
- Winter
- 3 lectures, 1 conference
- Prerequisites: ANSC 234 or BIOC 311, plus ANSC 330 or NUTR 307
-
NUTR 344 Clinical Nutrition 1 (4 credits)
Overview
Nutrition and Dietetics : Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.
Terms: Winter 2011
Instructors: Koski, Kristine G (Winter)
- Winter
- Two 2-hour lectures
- Prerequisites: ANSC 234 or BIOC 311, and ANSC 323, plus ANSC 330 or NUTR 307.
- Corequisites: NUTR 337 and ANSC 424.
Term 5
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NUTR 420 Toxicology and Health Risks (3 credits)
Overview
Nutrition and Dietetics : Basic principles of toxicology, health effects of exposure to environmental contaminants such as heavy metals, pesticides and radionuclides and ingestion of food toxicants such as food additives and preservatives; natural toxins in plants and marine foods, human health, ecosystem health, safety evaluation, risk assessment, and current Canadian regulations.
Terms: This course is not scheduled for the 2010-2011 academic year.
Instructors: There are no professors associated with this course for the 2010-2011 academic year.
- Fall
- 3 lectures
- Prerequisites: FDSC 211 or LSCI 211, BIOL 201 or BIOC 212
- Restriction: This course is not open to students who have taken NUTR 361
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NUTR 450 Research Methods: Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Introduction to methods of clinical, community, international, and laboratory-based nutrition research. Lectures, readings and assignments will cover basic research concepts. Students undertake a computer directed literature search and analysis.
Terms: Fall 2010
Instructors: Gray-Donald, Katherine; Agellon, Luis (Fall)
- Fall
- 2 lectures, 3 hours research, 4 hours other
- Prerequisites: AEMA 310 or BIOL 373, and NUTR 307 or ANSC 330
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NUTR 512 Herbs, Foods and Phytochemicals (3 credits)
Overview
Nutrition and Dietetics : An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Terms: Fall 2010
Instructors: Johns, Timothy A (Fall)
- Fall
- 3 lectures and a project
- Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : An applied course in analysis and interpretation of nutrition data sets. Introduction to specialized dietary and anthropometric computer programs. Written and oral presentation of results.
Terms: Fall 2010
Instructors: Sheikh, Nelofar; Egeland Hovda, Grace (Fall)
- Fall
- Prerequisite: NUTR 337
- Corequisite: NUTR 450
- This course includes a fee of $100 for a course and lab manual prepared by the instructor of the course. The fee is refundable until the end of the add/drop period as long as the manual is intact.
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
3 credits, one of the following courses:
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ANSC 330 Fundamentals of Nutrition (3 credits)
Overview
Animal Science : A discussion of the nutrients; water, carbohydrates, lipids, proteins, minerals and vitamins, with particular emphasis on their functions in and essentially for the animal organism.
Terms: Fall 2010
Instructors: Mustafa, Arif (Fall)
- Fall
- 3 lectures
- Prerequisite(s): FDSC 211 or LSCI 211 and ANSC 234 (ANSC 234 pre-req applies to students in B.Sc. Nutritional Sciences only).
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NUTR 307 Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.
Terms: Fall 2010
Instructors: Wykes, Linda J; Agellon, Luis (Fall)
- Fall
- Corequisite(s): ANSC 234 or BIOC 311, and PHGY 202 or PHGY 210 or ANSC 323 or NUTR 207
- 3 lecture hours and 1 tutorial/conference hour.
Food Function and Safety
12 credits are selected as follows:
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FDSC 300 Principles of Food Analysis 1 (3 credits)
Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
Terms: Fall 2010
Instructors: Alli, Inteaz (Fall)
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.
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FDSC 315 Separation Techniques in Food Analysis 1 (3 credits)
Overview
Food Science : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
Terms: Winter 2011
Instructors: Simpson, Benjamin K (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.
-
FDSC 319 Food Commodities (3 credits)
Overview
Food Science : The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.
Terms: Winter 2011
Instructors: Simpson, Benjamin K (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor
-
FDSC 425 Principles of Quality Assurance (3 credits)
Overview
Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Terms: Winter 2011
Instructors: Alli, Inteaz (Winter)
- Winter
- 3 lectures
- Prerequisite: AEMA 310
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.
Faculty of Agricultural & Environmental Sciences—2010-2011 (last updated Jan. 19, 2011) (disclaimer)