Health Sciences 2014–2015 University Calendar

6.4.3

Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Nutrition - Global Nutrition (90 credits)

Academic Advising Coordinator:

	Professor Kristine Koski
	School of Dietetics and Human Nutrition

This Major covers many aspects of human nutrition and food and their impact on health and society at the community, and international level. It offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan. The specialization in global nutrition emphasizes the importance of the interaction of nutrition, diet, water, environment, and infection. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in national and international governmental and non-governmental food and health agencies, in world development programs, in the food sector, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in public health, epidemiology, research, medicine, and dentistry or as specialists in nutrition.

Refer to section 6.3.4 “Minimum Credit Requirement”, in this publication for prerequisites and minimum credit requirements.

Required Courses (62 credits)

All required courses must be passed with a minimum grade of C.

AEMA 310	(3)	Statistical Methods 1
ANSC 234	(3)	Biochemistry 2
ANSC 323	(3)	Mammalian Physiology
ANSC 424	(3)	Metabolic Endocrinology
FDSC 200	(3)	Introduction to Food Science
FDSC 251	(3)	Food Chemistry 1
FDSC 305	(3)	Food Chemistry 2
LSCI 204	(3)	Genetics
LSCI 211	(3)	Biochemistry 1
LSCI 230	(3)	Introductory Microbiology
NUTR 207	(3)	Nutrition and Health
NUTR 214	(4)	Food Fundamentals
NUTR 307	(3)	Human Nutrition
NUTR 322	(3)	Applied Sciences Communication
NUTR 337	(3)	Nutrition Through Life
NUTR 344	(4)	Clinical Nutrition 1
NUTR 450	(3)	Research Methods: Human Nutrition
NUTR 501	(3)	Nutrition in Developing Countries
NUTR 512	(3)	Herbs, Foods and Phytochemicals
NUTR 551	(3)	Analysis of Nutrition Data

Complementary Courses (12 credits)

12 credits of complementary courses are selected as follows:

At least 3 credits selected from:
ANSC 560	(3)	Biology of Lactation
NUTR 420	(3)	Toxicology and Health Risks
NUTR 503	(3)	Bioenergetics and the Lifespan
NUTR 511	(3)	Nutrition and Behaviour
NUTR 545	(5)	Clinical Nutrition 2

At least 9 credits selected from:
AGEC 330	(3)	Agriculture and Food Markets
AGEC 442	(3)	Economics of International Agricultural Development
AGRI 340	(3)	Principles of Ecological Agriculture
AGRI 411	(3)	Global Issues on Development, Food and Agriculture
ANSC 560	(3)	Biology of Lactation
ANTH 227	(3)	Medical Anthropology
ANTH 302	(3)	New Horizons in Medical Anthropology
ENVR 203	(3)	Knowledge, Ethics and Environment
GEOG 303	(3)	Health Geography
GEOG 403	(3)	Global Health and Environmental Change
NRSC 221	(3)	Environment and Health
NRSC 340	(3)	Global Perspectives on Food
NUTR 403	(3)	Nutrition in Society
NUTR 430	(3)	Directed Studies: Dietetics and Nutrition 1
PARA 410	(3)	Environment and Infection
PARA 515	(3)	Water, Health and Sanitation

Elective Courses (16 credits)

16 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.

Changes are made after the publishing of this Calendar. Always check Class Schedule for the most up-to-date information. This includes class times, locations and instructors.

Note: “you” refers to students newly admitted, readmitted or returning to McGill.

Use the Course Search for descriptions of all courses and the term when they are offered. Search for courses using specific keywords in the free-form field. Note: not all courses listed here are offered every term or year.