Program Requirements
B.Sc.(Nutr.Sc.); Honours in Nutrition is intended for students who are interested in gaining a concentrated research experience in Human Nutrition. Students in the B.Sc.(Nutr.Sc.) Nutrition Major program who have a CGPA of at least 3.6, and a grade of at least A- in all NUTR courses can apply to transfer in Winter U2 term. It is the responisbility of each student to find a professor to support and supervise a research project. Graduation requires completion of a minimum of 90 credits, with CGPA of at least 3.6, and a grade of at least A- in all NUTR courses. Students who do not maintain Honours standing may transfer registration to the B.Sc.(Nutr.Sc.) Nutrition Major.
Required Courses (75 credits)
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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 2024, Winter 2025
Instructors: Dutilleul, Pierre R L (Fall) Dhiman, Jaskaran (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 2025
Instructors: Giehl Glanzner, Werner; Martin, Deborah (Winter)
Prerequisite: LSCI 211
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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 2024
Instructors: Zhao, Xin (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 2025
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 2024
Instructors: Lu, Xiaonan (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 2025
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 2024
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 2024
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 2024, Winter 2025
Instructors: Cestari, Igor; Long, Thavy (Fall) Long, Thavy; Cestari, Igor (Winter)
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.
Terms: Winter 2025
Instructors: Faucher, Sebastien (Winter)
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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 2024
Instructors: Wykes, Linda J (Fall)
Fall
3 lectures
Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
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 : Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
Terms: Fall 2024
Instructors: Al-asmar, Amani (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Not to be charged in Fall 2020. 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 2024
Instructors: Wykes, Linda J; Agellon, Luis; Mailloux, Ryan (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 2025
Instructors: Kasvis, Popi (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 2025
Instructors: Iskandar, Michèle (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 2025
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 2024
Instructors: Basu, Niladri (Fall)
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NUTR 491 Honours Research 1
(3 credits)
Overview
Nutrition and Dietetics : The first part of a research project under the supervision of a faculty member in the School of Human Nutrition. Development of research proposal, including literature review, objectives, and research plan. Presentation and submission of written proposal.
Terms: Fall 2024, Winter 2025
Instructors: Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Fall) Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Winter)
Prerequisite: Permission of the instructor.
Restrictions: Only open to students in the B.Sc.(Nutr.Sc.); Honours in Nutrition program.
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NUTR 492 Honours Research 2
(3 credits)
Overview
Nutrition and Dietetics : The second part of a research project that tests the hypothesis developed in the research proposal. Collection of data, initial interpretation of findings, progress report and plan.
Terms: Fall 2024, Winter 2025
Instructors: Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Fall) Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Winter)
Prerequisites: NUTR 491 and permission of the instructor
Restrictions: Only open to students in the B.Sc.(Nutr.Sc.); Honours in Nutrition program
1. The minimum passing grade for the prerequisite course is A-
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NUTR 493 Honours Research 3 (3 credits)
Overview
Nutrition and Dietetics : The third part of a research project under the supervision of a faculty member in the School of Human Nutrition with completion of study, data analysis, and written progress report.
Terms: Fall 2024, Winter 2025
Instructors: Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Fall) Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Winter)
Prerequisites: NUTR 492 and permission of the instructor
Restrictions: Only open to students in the B.Sc.(Nutr.Sc.); Honours in Nutrition program.
1. The minimum passing grade for the prerequisite course is A-.
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NUTR 494 Honours Research 4 (3 credits)
Overview
Nutrition and Dietetics : Completion of research project, with final interpretation of data in written manuscript-style report and defended in conference-style presentation.
Terms: Fall 2024, Winter 2025
Instructors: Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Fall) Wykes, Linda J; Gillis, Chelsia; Mailloux, Ryan (Winter)
Prerequisites: NUTR 493 and permission of the instructor
Restrictions: Only open to students in the B.Sc.(Nutr.Sc.); Honours in Nutrition program.
1. The minimum passing grade for the prerequisite course is A-.
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NUTR 507 Advanced Nutritional Biochemistry (3 credits)
Overview
Nutrition and Dietetics : Specialized advanced topics in human nutrition, biochemistry and metabolism, including the dietary absorption and metabolism of iron, copper, and selenium and their role in energy metabolism, antioxidant defence, toxin elimination, and redox signaling and food source contamination, nutritional toxicology, and the negative impact these toxins have on metabolic networks and antioxidant defences.
Terms: Winter 2025
Instructors: Mailloux, Ryan (Winter)
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NUTR 537 Advanced Human Metabolism (3 credits)
Overview
Nutrition and Dietetics : Advanced topics in regulation and dysregulation of metabolism integrating mechanistic pre-clinical approaches to studying human health and disease. Presentation and critical analysis of metabolic research.
Terms: Winter 2025
Instructors: Mailloux, Ryan; Wykes, Linda J; Agellon, Luis (Winter)
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : Practical application of theoretical concepts in data analysis covering issues of study design, data collection, database organization, and statistical analysis using SPSS statistical software. Applications of statistical tests, reporting and interpretation of results, and data visualization.
Terms: Fall 2024
Instructors: Nielsen, Daiva (Fall)
Elective Courses (15 credits)
15 credits chosen in consultation with the research supervisor, a limited number of credits may be taken at other Quebec and/or Canadian universities.
