Note: This is the 2019鈥�2020 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
This Major offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan. This concentration emphasizes the influence of diet and nutrition on human health and the pathophysiology of chronic disease. This degree does not lead to professional licensure as a dietitian/nutritionist. Graduates are qualified for careers in heath research, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements", in this eCalendar for prerequisites and minimum credit requirements.
For information on academic advising, see:
Required Courses (60 credits)
All required courses must be passed with a minimum grade of C.
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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 2019, Winter 2020
Instructors: Claveau, Yves; Moreno Garc铆a, Lizzette (Fall) Hoyos-Villegas, Valerio (Winter)
Two 1.5-hour lectures and one 2-hour lab
Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
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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 2020
Instructors: Martin, Deborah; Zhao, Xin (Winter)
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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 2019
Instructors: Laurin, Denyse; Lafleur, Christine (Fall)
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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 2020
Instructors: Duggavathi, Raj (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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FDSC 200 Introduction to Food Science (3 credits)
Overview
Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.
Terms: Fall 2019
Instructors: Bahadi, Mazen (Fall)
Fall
3 lectures
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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 2020
Instructors: Ismail, Ashraf A (Winter)
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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 2019
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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LSCI 204 Genetics (3 credits)
Overview
Life Sciences : The course integrates classical, molecular and population genetics of animals, plants, bacteria and viruses. The aim is to understand the flow of genetic information within a cell, within families and in populations. Emphasis will be placed on problem solving based learning. The laboratory exercises will emphasize the interpretation of genetic experimental data.
Terms: Fall 2019
Instructors: Charron, Jean-Benoit (Fall)
Restriction: Not open to students who have taken BIOL 202.
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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 2019, Winter 2020
Instructors: Salavati, Reza; Cestari, Igor (Fall) Salavati, Reza; Cestari, Igor (Winter)
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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 2020
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 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 2019
Instructors: Wykes, Linda J; Phillips, Sandy; Hendrickson, Mary (Fall)
Fall
3 lectures
Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 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 : Nutrient composition of foods, and scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations, sensory evaluation and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Fall 2019
Instructors: Duhamel, Paul-Guy; Spigelski, Dina Lynn (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Corequisite(s): 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.
Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
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NUTR 307 Metabolism and Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
Terms: Fall 2019
Instructors: Agellon, Luis; Wykes, Linda J (Fall)
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NUTR 322 Applied Sciences Communication (3 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 2020
Instructors: Rose, Maureen (Winter)
Winter
2 lectures, 1 lab
Prerequisite: Completion of 15 credits in a B.Sc. program
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NUTR 337 Nutrition Through Life (3 credits)
Overview
Nutrition and Dietetics : Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Terms: Winter 2020
Instructors: Kubow, Stan (Winter)
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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, cancer, COPD, introduction to diabetes, dysphagia.
Terms: Winter 2020
Instructors: Chevalier, Stephanie (Winter)
- NUTR 401 Emerging Issues in Nutrition (1 credit)
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NUTR 450 Research Methods: Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Introduction to how diverse approaches to nutrition research including international, community, laboratory, clinical, molecular, meta-analyses are necessary to advance the field of nutrition. Emphasis on ethics, scientific method, research process and analysis of results.
Terms: Fall 2019
Instructors: Basu, Niladri (Fall)
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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 2019
Instructors: Owen, Patrick (Fall)
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PARA 438 Immunology (3 credits)
Overview
Parasitology : An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses.
Terms: Fall 2019
Instructors: Lopes, Fernando (Fall)
Complementary Courses (15 credits)
15 credits of complementary courses are selected as follows:
Common Complementary Courses
At least 6 credits from the following:
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ANSC 433 Animal Nutrition and Metabolism (3 credits)
Overview
Animal Science : Introduction to fundamental aspects of animal nutrition, including gastrointestinal anatomy and physiology; nutrient digestion, absorption, and metabolism; nutrient functions and requirements of livestock species; evaluation of feedstuffs and their use in ration formulation; and feeding strategies. Laboratory classes will include hands-on experience on feed analyses, gastrointestinal tract dissections, nutritional experiments and demonstrations in livestock species as well as computer-based ration balancing exercises.
Terms: Winter 2020
Instructors: Burgos, Sergio (Winter)
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ANSC 551 Carbohydrate and Lipid Metabolism (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of carbohydrate and lipid from the cellular level through the multi-organ of the whole organism. Main topics will include biothermodynamics, calorimetry, cellular metabolism and functions of carbohydrate and lipid, digestion, absorption and utilization of dietary carbohydrate and lipid.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Winter
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 552 Protein Metabolism and Nutrition (3 credits)
Overview
Animal Science : Comparative aspects of nutrition and metabolism of amino acids and proteins from the cellular level on through the multisystem operation of the whole organism. Main topics include cellular metabolism and functions of amino acids and proteins, digestion, absorption and utilization of dietary protein. Comparison between farm animals and humans.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Fall
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 560 Biology of Lactation (3 credits)
Overview
Animal Science : An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels.
Terms: Winter 2020
Instructors: Mustafa, Arif (Winter)
Winter
Restriction: Not open to students who have taken ANSC 460.
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FDSC 537 Nutraceutical Chemistry (3 credits)
Overview
Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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FDSC 545 Advances in Food Microbiology (3 credits)
Overview
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2020
Instructors: Ronholm, Jennifer (Winter)
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NUTR 501 Nutrition in Developing Countries (3 credits)
Overview
Nutrition and Dietetics : This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.
Terms: Fall 2019
Instructors: Dallmann, Diana (Fall)
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
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NUTR 503 Bioenergetics and the Lifespan (3 credits)
Overview
Nutrition and Dietetics : Multidisciplinary approach that integrates principles of bioenergetics with nutrition through the lifespan.
Terms: Winter 2020
Instructors: Plourde, Hugues (Winter)
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NUTR 511 Nutrition and Behaviour (3 credits)
Overview
Nutrition and Dietetics : Discussion of knowledge in the area of nutrition and behaviour through lectures and critical review of recent literature; to discuss the theories and controversies associated with relevant topics; to understand the limitations of our knowledge. Topics such as diet and brain biochemistry, stress, feeding behaviour and affective disorders will be included.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
2 lectures and one seminar
Prerequisite: NUTR 445 for undergraduate students or consent of instructor
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NUTR 545 Clinical Nutrition 2 (4 credits)
Overview
Nutrition and Dietetics : Pathophysiology and clinical nutrition intervention for various medical conditions. Topics include gastrointestinal disorders, surgery and nutrition support.
Terms: Fall 2019
Instructors: Weiler, Hope (Fall)
Fall
One 3-hour lecture One 1-hour lab
Restriction: Not open to students who have taken NUTR 445
This course includes a fee of $300 for the purchase of professional diet manuals available only to ASPEN (American Society of Parenteral and Enteral Nutrition), ADA (American Dietetics Association), DC (Dietitians of Canada) or OPDQ (Ordre Professionnel des Dietetistes du Quebec) members certified to instruct qualifying students in Dietetics. These manuals are not available to the general public, hence the School is responsible for procuring these necessary materials. The fee is refundable until the end of the add/drop period as long as the manuals are intact.
- NUTR 546 Clinical Nutrition 3 (4 credits)
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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: Winter 2020
Instructors: Iskandar, Mich猫le (Winter)
At least 9 credits from the following courses:
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ANAT 214 Systemic Human Anatomy (3 credits)
Overview
Anatomy & Cell Biology : Introduction to the gross anatomy of the various organ systems of head, neck and trunk regions of the human body. Practical tutorials include studies of prepared specimens, use of the anatomical museum and audio-visual materials. This course is limited in size. Selection of students (other than those requiring the course as part of their program) will be made after the first lecture. (Admission is guaranteed for all students enrolled in programs in the Department of Anatomy and Cell Biology for which ANAT 214 is a required course.)
Terms: Fall 2019
Instructors: Venne, Gabriel (Fall)
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ANAT 261 Introduction to Dynamic Histology (4 credits)
Overview
Anatomy & Cell Biology : An introduction to light and electron microscopic anatomy in which cell and tissue dynamics will be explored in the principal tissues and organs of the body.
Terms: Fall 2019
Instructors: Mandato, Craig A.; Morales, Carlos R (Fall)
Fall
3 hours lectures, 2 hours laboratory
Must be taken in U1 by students in Anatomy and Cell Biology programs
Prerequisite: BIOL 112 or CEGEP equivalent
Restriction: Open to students in biological sciences and others by special permission
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ANSC 312 Animal Health and Disease (3 credits)
Overview
Animal Science : An introduction to the pathogenesis and control of diseases in farm animals. Immune response and other protective mechanisms. Implications of animal diseases and drug therapy for product safety and public health.
Terms: Winter 2020
Instructors: Bordignon, Vilceu (Winter)
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ANSC 560 Biology of Lactation (3 credits)
Overview
Animal Science : An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels.
Terms: Winter 2020
Instructors: Mustafa, Arif (Winter)
Winter
Restriction: Not open to students who have taken ANSC 460.
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MICR 341 Mechanisms of Pathogenicity (3 credits)
Overview
Microbiology (Agric&Envir Sc) : A study of the means by which bacteria cause disease in animals and humans. Includes response of host to invading bacteria, bacterial attachment and penetration processes, and modes of actions of exotoxins and endotoxins.
Terms: Fall 2019
Instructors: Faucher, Sebastien (Fall)
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MIMM 414 Advanced Immunology (3 credits)
Overview
Microbiology and Immun (Sci) : An advanced course serving as a logical extension of MIMM 314. The course will integrate molecular, cellular and biochemical events involved in the ontogeny of the lymphoid system and its activation in the immune response. The course will provide the student with an up-to-date understanding of a rapidly moving field.
Terms: Fall 2019
Instructors: Fritz, J枚rg; Richer, Martin; Pike, Kelly-Anne (Fall)
Fall
3 hour lecture
Prerequisite: MIMM 314
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NUTR 430 Directed Studies: Dietetics and Nutrition 1 (3 credits)
Overview
Nutrition and Dietetics : An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Kubow, Stan; Hendrickson, Mary (Fall) Marquis, Grace; Wykes, Linda J; Koski, Kristine G; Basu, Niladri; Mailloux, Ryan; Nielsen, Daiva (Winter) Mailloux, Ryan (Summer)
Fall and Winter
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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: Winter 2020
Instructors: Iskandar, Mich猫le (Winter)
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PARA 424 Fundamental Parasitology (3 credits)
Overview
Parasitology : Systematics, morphology, biology and ecology of parasitic protozoa, flatworms, roundworms and arthropods with emphasis on economically and medically important species.
Terms: Winter 2020
Instructors: Rohrbach, Petra; Salavati, Reza (Winter)
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PATH 300 Human Disease (3 credits)
Overview
Pathology : Provides a fundamental understanding of the diseases prevalent in North America, for upper level students in the biological sciences. Includes: general responses of cells and organ systems to injury; assessment of individual diseases by relating the causes, symptoms, diagnosis, treatment and prevention to the primary biological abnormalities in each disorder.
Terms: Winter 2020
Instructors: Zorychta, Edith; Gregorieff, Alexander; Baglole, Carolyn (Winter)
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PHAR 300 Drug Action (3 credits)
Overview
Pharmacology and Therapeutics : Principles of pharmacology and toxicology. Frequently encountered drugs will be used as a focus to illustrate sites and mechanisms of action, distribution, metabolism, elimination and adverse side effects.
Terms: Fall 2019
Instructors: Zorychta, Edith; Hales, Barbara F (Fall)
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PHAR 301 Drugs and Disease (3 credits)
Overview
Pharmacology and Therapeutics : This course further explores the basic principles of pharmacology as illustrated by drugs used in the treatment of disease. Emphasis is placed on drugs used for diseases prevalent in North America.
Terms: Winter 2020
Instructors: Hales, Barbara F; Clarke, Paul; Bowie, Derek; Castagner, Bastien (Winter)
Winter
Prerequisite: PHAR 300
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PHAR 303 Principles of Toxicology (3 credits)
Overview
Pharmacology and Therapeutics : Fundamental mechanisms by which toxic compounds damage a biological system (organelle, cell, organ, organism, ecosystem). Detection and quantification of toxicity and risk/benefit analysis are considered. Selected agents of current risk to human health or the environment are evaluated in depth.
Terms: Winter 2020
Instructors: Robaire, Bernard; Hales, Barbara F; Zorychta, Edith; Baglole, Carolyn; McKeague, Maureen (Winter)
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PHGY 311 Channels, Synapses and Hormones (3 credits)
Overview
Physiology : In-depth presentation of experimental results and hypotheses on cellular communication in the nervous system and the endocrine system.
Terms: Fall 2019
Instructors: Cooper, Ellis; Sjostrom, Per Jesper; Krishnaswamy, Arjun; Sharif Naeini, Reza (Fall)
Fall
3 hours of lectures per week; 1-3 hours optional lab/demonstration/tutorial arranged for a maximum of 3 afternoons per term
Prerequisite: PHGY 209 or permission of the instructor.
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PHGY 312 Respiratory, Renal, & Cardiovascular Physiology (3 credits)
Overview
Physiology : In-depth presentation of experimental results and hypotheses underlying our current understanding of topics in renal, respiratory and cardiovascular functions explored beyond the introductory level.
Terms: Winter 2020
Instructors: Hanrahan, John W; Martin, James G; Shrier, Alvin; Magder, Sheldon A (Winter)
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PHGY 313 Blood, Gastrointestinal, & Immune Systems Physiology (3 credits)
Overview
Physiology : In-depth presentation of experimental results and hypotheses underlying our current understanding of topics in immunology, blood and fluids, and gastrointestinal physiology.
Terms: Winter 2020
Instructors: Mandl, Judith; Mercier, Francois; Blank, Volker Manfred; Orthwein, Alexandre; Kokoeva, Maia; Vollrath, Melissa; Fritz, J枚rg; Quail, Daniela (Winter)
Elective Courses (15 credits)
15 credits of electives are taken to meet the minimum credit requirement for the degree. A 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.
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