7.4.3 Major in Nutrition
Academic Advising Coordinator: Kristine G. Koski
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.
Required Courses:
57 credits
All required courses must be passed with a minimum grade of C.
Complementary Courses:
15/16 credits
Electives:
17/18 credits
Selected in consultation with the academic adviser to meet the minimum 90 credits 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.
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CREDITS
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Required Courses:
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57
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ABEN 251
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Microcomputer Applications
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3
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AEMA 310
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Statistical Methods 1
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3
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ANSC 234
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Biochemistry 2
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3
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ANSC 323
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Mammalian Physiology
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4
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ANSC 424
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Metabolic Endocrinology
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3
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FDSC 211
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Biochemistry 1
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3
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FDSC 212
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Biochemistry Laboratory
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2
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FDSC 251
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Food Chemistry 1
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3
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FDSC 305
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Food Chemistry 2
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3
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MICR 230
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Microbial World
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3
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NUTR 207
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Nutrition and Health
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3
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NUTR 214
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Food Fundamentals
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3
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NUTR 322
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Applied Sciences Communication
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2
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NUTR 337
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Nutrition Through Life
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3
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NUTR 344
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Clinical Nutrition 1
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4
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NUTR 420
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Toxicology and Health Risks
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3
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NUTR 450
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Research Methods: Human Nutrition
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3
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NUTR 451
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Analysis of Nutrition Data
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3
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NUTR 512
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Herbs, Foods, and Phytochemicals
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3
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Complementary Courses:
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15/16
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One of the following courses:
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3
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NUTR 307
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Human Nutrition
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or ANSC 330
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Fundamentals of Nutrition
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And one of the following sets of 12/13 credits.
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12/13
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Nutritional Biochemistry:
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13
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ANSC 551
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Carbohydrate & Lipid Metabolism
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3
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ANSC 552
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Protein Metabolism & Nutrition
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3
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CELL 204
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Genetics
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4
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PARA 438
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Immunology
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3
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Global Nutrition:
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12
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AGRI 340
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Principles of Ecological Agriculture
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3
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NRSC 340
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Global Perspectives on Food
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3
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NUTR 403
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Nutrition in Society
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3
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NUTR 501
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Nutrition in Developing Countries
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3
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Food Function and Safety:
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12
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FDSC 300
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Food Analysis 1
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3
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FDSC 315
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Food Analysis 2
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3
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FDSC 319
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Food Chemistry 3
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3
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FDSC 425
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Principles of Quality Assurance
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3
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Sports Nutrition:
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12
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ANAT 214
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Systemic Human Anatomy
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3
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or EDKP 205
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Structural Anatomy
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3
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EDKP 391
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Ergo-Physiology
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3
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EDKP 495
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Scientific Principles of Training
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3
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NUTR 503
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Bioenergetics and the Lifespan
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3
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