- School of Dietetics and Human Nutrition -

School of Dietetics and Human Nutrition
Room MS2-039
Macdonald Stewart Building
Macdonald Campus
21,111 Lakeshore Road
Ste-Anne-de-Bellevue, QC  H9X 3V9
Canada 
Telephone: (514) 398-7842
E-mail: dietstage@macdonald.mcgill.ca
Web site: www.mcgill.ca/dietetics

1.2 Administrative Officers

Dean,
Faculty of Agricultural & Environmental Sciences and Associate Vice-Principal (Macdonald Campus)

1.3 Academic Staff

Laurie H.M. Chan; B.Sc., M.Phil.(Hong Kong), Ph.D.(London) (NSERC Northern Research Chair)

1.4 General Information

The School of Dietetics and Human Nutrition is part of the Faculty of Agricultural and Environmental Sciences which is located on the Macdonald Campus of McGill University. The Macdonald Campus is in Ste-Anne-de-Bellevue at the western end of the island of Montreal, 32 kilometres west of the city of Montreal and can be reached by city bus and train service.

The School offers a B.Sc.(Nutr.Sc.) through programs in dietetics and nutrition. Professional Practice experiences in the dietetics major are provided in the McGill teaching hospitals and in a wide variety of health, education, business, government and community agencies. The dietetics major leads to membership in professional dietetics associations and eligiblity for professional registration.

Health and well-being of individuals in relation to food choices and physiological status prevails as the unifying theme of the programs in the School of Dietetics and Human Nutrition. The availability of food, normal metabolism and clinical nutrition, community nutrition at the local and international level, the evaluation of nutritional products and their use in nutrition, and the communication of information about food and health form the core of academic programs.

Laboratory and lecture rooms are well supplied with modern and efficient teaching facilities, while the reference section of the Macdonald Campus Library and the research laboratories are equipped to permit the vigorous investigation of problems at both the undergraduate and postgraduate level.

2 Programs and Admission Information

2.1 Degrees Offered

Bachelor of Science in Nutritional Sciences - B.Sc.(Nutr.Sc.)

Two undergraduate degree programs are offered by the School. The Dietetics major leads to professional qualification. The Nutrition major offers four study options: Nutritional Biochemistry, Food Function and Safety, Global Nutrition, or Sports Nutrition.

M.Sc. and Ph.D.

Graduate study is also offered at both the Master's and Doctoral levels. For further information, contact the School or refer to the Graduate and Postdoctoral Studies Calendar.

2.2 Application

The academic year at McGill is made up of two sessions, the fall/winter or regular session, and the summer session. These are subdivided into the fall term (September to December), the winter term (January to April) and the four months of the summer session (May, June, July, and August). While most students enter in September, it is possible to be considered for admission to most of the Agricultural and Environmental Studies undergraduate programs in January. Please note: entry at the Freshman Program level is not available in January.

The deadlines for submission of applications are: January 15 (applicants studying outside of Canada), February 1 (applicants from Canadian high schools outside of Quebec), March 1 (all other applicants). All applications must be accompanied by a $60 non-refundable fee, in Canadian or U.S. funds only, payable by certified cheque, money order or credit card. McGill does not offer application fee waivers.

Application to the School of Dietetics and Human Nutrition can be made using the McGill on-line application available on the Web, www.mcgill.ca/applying. Those without access to the Web may obtain the application kit, by e-mailing, writing, or telephoning the Student Affairs Office, Macdonald Campus, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9. Telephone: (514) 398-7928. E-mail: studentinfo@macdonald.mcgill.ca.

Please note that the same application is used for all undergraduate programs at McGill and two program choices can be entered.

2.3 Admission Requirements

Applicants are not required to submit proof of proficiency in English if they meet one of the following conditions: their mother tongue/first language is English; they have completed both Secondary V and a Diploma of Collegial Studies in Quebec; they have completed the last five years of study in a French Baccaulaurate International Option program, or in a French Lycée located in an English speaking country; they have completed A-Level English (other than English as a Second Language) with a final grade of C or better; their last five years of study (preceding application) have been at a learning institution where English is the main language of instruction (including applicants taught in English in Kenya, Liberia and Singapore).

Quebec CEGEP Students

Applicants must have completed a two-year Quebec post-secondary collegial program (CEGEP) in the Pure and Applied Sciences, Health Sciences, or Science de la nature. (Applicants who have completed the DEC en sciences, lettres et arts are also eligible for admission. Applicants who have completed a DEC in a technical area will be considered on an individual basis.)

McGill uses the cote de rendement au collégial (cote r) rather than CEGEP percentage grades for admission decisions. The cote r is a method of comparing and ranking students from CEGEP; it measures how far above or below the class average a student places, with adjustments based on the relative strength of the group.

The current CEGEP profile for the B.Sc.(Nutr.Sc.) is Biology (00UK, 00XU); Chemistry - NYA, NYB, Organic Chemistry I (00UL, 00UM, 00XV); Mathematics - NYA, NYB (00UN, 00UP); Physics - NYA, NYB, NYC (00UR, 00US, 00UT).

Based upon entry with the appropriate DEC, the B.Sc.(Nutr.Sc.) is offered as a 90-credit, three-year program for Nutrition and a 115-credit, three and one-half year program for Dietetics.

Applicants from Other Canadian Provinces

Applicants from provinces other than Quebec and Ontario must hold a high school diploma giving access to university education in their province/territory and have completed Grade 12 Mathematics (pre-calculus); two of: Grade 12 Biology, Chemistry or Physics; Grade 12 English or French (see note below explaining when English or French is required). Consideration will be given to the results for Grade 11 and 12 level courses (regardless of the calendar year in which they were taken), with emphasis on grades obtained in courses most relevant to the intended program of study. Generally speaking, all marks are taken into consideration in determining admission, including those of failed or repeated courses.

If the applicant comes from a school where the language of instruction is English, then Grade 12 English must be included in the academic record. If the applicant comes from a school where the language of instruction is French, then Grade 12 French is required. English and French Second Language courses are not accepted as prerequisites.

Applicants from Ontario

Applicants from Ontario must have completed the Ontario Secondary School Diploma (OSSD), a minimum of six OAC, 4U and/or 4M courses combined. (At least one of: OAC Calculus, OAC Algebra and Geometry, MCB4U or MGA4U; Two different science subjects from the following list: OAC Biology or SBI4U, OAC Chemistry or SCH4U, OAC Physics or SPH4U, OAC or 4U English or French - see note below explaining when English or French is required.)

If the applicant comes from a school where the language of instruction is English, then OAC English or 4U level English or EAE4A must be included in the six courses. If the applicant comes from a school where the language of instruction is French, then OAC French (FRAOA or FLIOA) or 4U level French or English EALOA or EAL4U must be included in the six courses. Please note: English and French Second Language courses are not accepted as prerequisites.

At least four of the six required courses, as well as all prerequisite courses must be taken at the OAC or 4U level. Admissions criteria will focus primarily on the top six OAC, 4U and/or 4M courses (including specified prerequisite courses). Generally speaking, all marks are taken into consideration in determining admission, including those of failed or repeated courses.

Every attempt has been made to report accurately on admission requirements in effect at the time of printing. Given the recent Ontario curriculum reform and the resulting array of new courses, it should be noted that McGill reserves the right to revise its admission requirements without prior notice.

Applicants from U.S. High School Programs

Applicants who are applying on the basis of a high school diploma from a school in the United States must have completed a pre-calculus course in functions, and at least two of biology, chemistry, and physics. Applicants must write College Entrance Examination Board tests including the SAT I and three SAT IIs. SAT IIs must include mathematics and at least one science. ACTs are also acceptable.

Applicants who have completed Advanced Placement Examinations in appropriate subjects with a grade of 4 or better will be granted some advanced standing, up to a maximum of 30 credits.

Students who are accepted on the basis of a high school diploma enter a program which is extended by one year to include the 30 credits which comprise the Freshman Year.

Applicants from Other Countries

The normal basis for review of a file is completion of the credentials which lead to university admission in the applicant's country of study.

Students from the United Kingdom and Commonwealth countries may be admitted if they have completed Advanced Level examinations in chemistry, physics, and mathematics with two B's and one C or better in each, and five appropriate G.C.S.E. subjects at the Ordinary Level, including biology and English.

Advanced Level examination results which are appropriate to the intended program of studies will be assessed for advanced standing and credit when the results are received directly from the appropriate Examination Board. A maximum of 30 credits is granted for Advanced Level papers and a maximum of 10 credits for papers in Mathematics. Credit is normally granted only for grades of C or better.

Students who have a very good academic record in Lower Form VI and excellent results in at least five G.C.S.E. subjects at the Ordinary Level may be considered for admission to a program requiring the completion of a minimum of 120 credits.

For students applying on the basis of the French Baccalaureate, the minimum requirement is the Diploma in Series S in the "Première Group" with Mention "assez bien".

Applicants with the International Baccalaureate

Applicants should have completed Higher or Subsidiary Level mathematics and normally two of biology, chemistry, or physics. Ten advanced standing credits may be granted for mathematics and science Higher Level subjects completed within the IB Diploma, up to the maximum of 30 credits, while 6 credits will be given for non-science Higher Level examinations taken as part of the Diploma or for Higher Level Certificate subjects.

Transfer Students

Students wishing to transfer from other universities and colleges are considered for admission on the basis of both their university work and previous studies. A minimum of 60 credits of work must be completed at McGill if a degree is to be granted. Students must also fulfil the requirements of a degree program. Credits are determined only once a formal application and all the necessary supporting documents are received.

Basic science requirements are: two semesters of biology; two semesters of general chemistry, with labs; one semester of organic chemistry; two semesters of physics (including mechanics, electricity and magnetism, and waves and optics), with labs, and one semester in each of differential and integral calculus. A grade of B or better is expected in prerequisite mathematics and science courses.

Transfer Students - Inter-Faculty

Students wishing to transfer from one faculty to another must complete an inter-faculty transfer form. The deadline for submitting a transfer form for admission to the School is June 1 for admission in September and November 1 for admission in January.

Mature Student Admission

Residents of Canada who will be 23 years of age or older by September 1 (for admission for the fall session) or January 1 (for admission for the winter session) and who lack the academic background normally required for admission may apply for entrance as mature students. Individuals interested in being considered for entrance under this policy should contact the Student Affairs Office for complete details.

3 Academic Information and Regulations

Students in the B.Sc.(Nutr.Sc.) program are governed by the rules and regulations of the Faculty of Agricultural and Environmental Sciences, excerpts of which are given below. Additional information regarding the credit and grading system, examination regulations, withdrawal policies, etc. is contained in the Faculty and General University Information sections of the Undergraduate Programs Calendar which is sent to accepted applicants with their offer of admission.

3.1 Academic Credit Transfer

Transfer of credits (maximum of 30) based on courses taken at other institutions before entrance to this Faculty is made by the Admissions Committee prior to entrance.

Transfer of credits may be made for work at other educational institutions during a student's attendance at McGill University. Permission to apply such credits to a McGill program must be secured by the student from the Academic Adviser of their program before the work is undertaken. Forms are available in the Student Affairs Office (Macdonald Campus). Grades obtained in such courses do not enter into calculations of grade point averages (GPA) in this Faculty.

Exemption from a Required or Complementary course on the basis of work completed at another institution must be approved by both the Academic Adviser and the instructor of the appropriate McGill course.

Full-time students may, with the written permission of the Associate Dean (Student Affairs) of the Faculty, register for 3 credits, or exceptionally 6 credits, in each semester at any university in the province of Quebec. These courses successfully completed with a minimum grade of C (according to the standards of the university giving the course), will be recognized for the purpose of the degree but the grades obtained will not enter into calculations of GPA in this Faculty.

3.2 Standing

The program for the degree with a Major in Nutrition will normally be completed in three academic years or six semesters (following the Freshman Year, if one is required). The degree with a Major in Dietetics will normally be completed in three and one-half academic years or seven semesters. For the purpose of student classification, the years will be termed U1, U2 and U3.

U1	to be used during the first 12 months following each admis-
sion to a degree program in which the student is required to 
complete 72 or more credits at the time of admission. 
U2	to be used for all students who are not U1 or U3. 
U3	to be used during the session in which it is expected the stu-
dent will qualify to graduate.

Academic Advisers

Before registration, all students must select a Major program of study. They must consult with the Academic Adviser of their chosen program for the selection and timetabling of Required, Complementary, and Elective courses. The Academic Adviser will continue to act in this capacity during the whole of the student's studies in the Faculty.

3.3 Degree Requirements

To be eligible for a degree, students must have passed all required and complementary courses and also any specified electives recommended by their adviser. They must have accumulated at least 90 credits for the Nutrition Major and at least 115 credits for the Dietetics Major including four levels of professional formation. At least 60 credits must be taken at McGill. A CGPA of at least 2.00 is required for graduation.

4 Academic Programs

4.1 Freshman Major

Students entering university for the first time from schools other than the Quebec CEGEP level will be required to complete the 30 credits listed below before selecting a subject Major.


		CREDITS
Required Courses - Fall			14.5
AEBI 120	General Biology	3.0
AEMA 101	Calculus 1	3.0
AEPH 112	Introductory Physics 1	4.0
AGRI 195*	Freshman Seminar 1	0.5
FDSC 230	Organic Chemistry	4.0
Required Courses - Winter			12.5
AEMA 102	Calculus 2	4.0
AEPH 114	Introductory Physics 2	4.0
AGRI 196*	Freshman Seminar 2	0.5
FDSC 110	Inorganic Chemistry	4.0
Elective - Winter			3.0
Elective AEBI 202 Cellular Biology must be substituted for students in programs in the B.Sc.(Nutr.Sc.) degree. ABEN 103 Linear Algebra must be substituted for students in the B.Eng.(Bioresource) degree.		3.0
Total Credits		30.0
* AGRI 195 and AGRI 196 are required for all freshmen excluding Dietetics and Nutrition students.

4.2 Major in Dietetics

Graduates are qualified for challenging professional and leadership positions related to food and health, as dietitians, nutritionists and food administrators. The designations "Dietitian" and "Nutritionist" are reserved titles in the province of Quebec. As clinical nutritionists, dietitians may work in health-care settings and food service centres, nutrition counselling centres, clinics and private practice. As community nutritionists, dietitians are involved in nutrition education programs through school boards, sports centres and local and international health agencies. The dietitian in the food service sector participates in all aspects of management to assure quality food products. Postgraduate programs are available to qualified graduates. The duration of the program is three and one-half years.

Successful graduates are qualified for membership in Dietitians of Canada and the Ordre professionnelle de diététistes du Québec. Forty weeks of supervised professional experience in clinical and community nutrition and food service systems management are included.


		CREDITS
Term 1			15
AGEC 242	Management Theories and Practices	3
FDSC 211	Biochemistry 1	3
NUTR 207	Nutrition and Health	3
NUTR 214	Food Fundamentals	3
One Elective or Complementary (see list below)		3
Term 2			16
ABEN 251	Microcomputer Applications	3
ANSC 234	Biochemistry 2	3
MICR 230	Microbial World	3
NUTR 208*	Stage in Dietetics 1	1
NUTR 217	Application: Food Fundamentals	3
One Elective or Complementary (see list below)		3
Summer			3
NUTR 209*	Professional Practice Stage 1B	3
Term 3			17
AEMA 310	Statistical Methods 1	3
AGEC 343	Accounting and Cost Control	3
ANSC 323	Mammalian Physiology	4
ANSC 330	Fundamentals of Nutrition	3
NUTR 322	Applied Sciences Communications	2
NUTR 345	Food Service Systems Management	2
Term 4			16
ANSC 424	Metabolic Endocrinology	3
NUTR 310*	Stage in Dietetics 2A	1
NUTR 337	Nutrition Through Life	3
NUTR 344	Clinical Nutrition 1	4
NUTR 346	Quantity Food Production	2
One Elective or Complementary (see list below)		3
Summer			5
NUTR 311*	Stage in Dietetics 2B	5
Term 5			17
NUTR 403	Nutrition in Society	3
NUTR 445	Clinical Nutrition 2	5
NUTR 446	Applied Human Resources	3
NUTR 450	Research Methods: Human Nutrition	3
One Elective or Complementary (see list below)		3
Term 6			12
NUTR 409*	Stage in Dietetics 3	8
NUTR 436	Nutritional Assessment	2
NUTR 438	Interviewing and Counselling	2
Term 7			14
NUTR 510*	Professional Practice - Stage 4	14


3 credits of Human Behavioural Science courses chosen from:
NUTR 301	(3)	Psychology
or equivalent course from another faculty.
3 credits from the social sciences:
AGEC 200	(3)	Principles of Microeconomics
AGEC 230	(3)	Agricultural and Food Marketing
ENVR 201	(3)	Society and Environment
ENVR 203	(3)	Knowledge, Ethics and Environment
RELG 270	(3)	Religious Ethics and the Environment
or equivalent courses from another faculty.

Two Elective courses should be chosen in consultation with the academic adviser. The following courses most often fit the timetable; elective choice is not limited to these courses.


FDSC 200	(3)	Introduction to Food Science
FDSC 212	(3)	Biochemistry Laboratory
FDSC 251	(3)	Food Chemistry 1
FDSC 425	(3)	Principles of Quality Assurance
NUTR 420	(3)	Toxicology and Health Risks
NUTR 430	(3)	Directed Studies: Dietetics and Nutrition 1
NUTR 501	(3)	Nutrition in Developing Countries
NUTR 511	(3)	Nutrition and Behaviour
NUTR 512	(3)	Herbs, Foods and Phytochemicals

* Successful completion of all component parts of each level of Stage (Professional Practice) in Dietetics courses is a prerequisite for the next level and must be passed with a minimum grade of C. Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than or equal to 2.50. Visiting students must contact the Academic Advising Coordinator (Dietetics) regarding course registration eligibility.

Students are reminded that ethical conduct on Professional Practice (Stage) rotations is required. The Faculty reserves the right to require the withdrawal of any student at any time if it (Faculty) feels the student has displayed unprofessional conduct or demonstrates incompetence.

A compulsory immunization program

exists at McGill which is required for Dietetics students to practice. Students should complete their immunization before arriving at Macdonald Campus; medical/health documentation must be received prior to commencement of Stage.

4.3 Major in Nutrition

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.


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

4.4 Minor in Human Nutrition

A Minor in Human Nutrition is available for students in other programs within the Faculty of Agricultural and Environmental Sciences, or in other faculties at McGill. It cannot be taken by students in the B.Sc.(Nutr.Sc.) program.

The Minor in Human Nutrition is intended to complement a student's primary field of study by providing a focused introduction to the metabolic aspects of human nutrition. It is particularly accessible to students in Biochemistry, Biology, Physiology, Anatomy and Cell Biology, Microbiology and Immunology, Animal Science or Food Science programs. The completion of 24 credits is required, of which at least 18 must not overlap with the primary program. All courses must be taken in the appropriate sequence and passed with a minimum grade of C. Students may declare their intent to follow the Minor program at the beginning of their U2 year. They must then consult with the Academic Adviser for the Human Nutrition Minor in the School of Dietetics and Human Nutrition to obtain approval for their course selection. Since some courses may not be offered every year and many have prerequisites, students are cautioned to plan their program in advance.

The Minor program does not carry professional recognition; therefore, it is not suitable for students wishing to become nutritionists or dietitians. However, successful completion may enable students to qualify for many post-graduate nutrition programs.

		CREDITS
Required Courses:		6
NUTR 337	Nutrition Through Life	3
NUTR 450	Research Methods: Human Nutrition	3
Complementary Courses:	18 or 19


3 credits in biochemistry, one of:
ANSC 234	(3)	Biochemistry 2
BIOC 311	(3)	Metabolic Biochemistry
3 or 4 credits in physiology, one of:
ANSC 323	(4)	Mammalian Physiology
PHGY 210	(3)	Mammalian Physiology 2
PHGY 202	(3)	Human Physiology: Body Functions
3 credits in nutrition, one of:
ANSC 330	(3)	Fundamentals of Nutrition
NUTR 307	(3)	Human Nutrition
8 or 9 credits from the following list:
ANSC 551	(3)	Carbohydrate and Lipid Metabolism
ANSC 552	(3)	Protein Metabolism and Nutrition
MIMM 314	(3)	Immunology
or PARA 438	(3)	Immunology
NUTR 403	(3)	Nutrition in Society
NUTR 451	(3)	Analysis of Nutrition Data
NUTR 436	(2)	Nutritional Assessment
NUTR 420	(3)	Toxicology and Health Risks
NUTR 512	(3)	Herbs, Foods and Phytochemicals
NUTR 501	(3)	Nutrition in Developing Countries
NUTR 430	(3)	Directed Studies: Dietetics and Nutrition 1
or NUTR 431	(3)	Directed Studies: Dietetics and Nutrition 2
PATH 300	(3)	Human Disease

Notes:

1. Most courses listed at the 300 level and higher have prerequisites. Although instructors may waive prerequisite(s) in some cases, students are urged to prepare their program of study well before their final year.

2. Some courses may not be offered every year. For information on available courses, consult Class Schedule at www.mcgill.ca/minerva.

5 Courses

All pre- and co-requisites in a course sequence leading to a more advanced course must be successfully completed before registration will be permitted in the advanced course.

‡Successful completion of all components parts of each level of Professional Practice (Stage) in Dietetics is a prerequisite for the next level. All required and complementary courses listed in semesters prior to or with a Stage are prerequisites for that level.

Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than or equal to 2.50. Visiting students contact the Advising Coordinator regarding eligibility for specific courses.

The course credit weight is given in parentheses after the title. Term(s) offered (Fall, Winter, Summer) may appear after the credit weight to indicate when a course would normally be taught. Please check the Class Schedule to confirm this information.

5.1 Nutrition and Dietetics

(3) (Summer) (Not open for credit to students with a biology or chemistry course in their program, or to students registered in the School of Dietetics and Human Nutrition, or to students who take NUTR 207) Provides students without a biology/chemistry background with the fundamental tools to critically assess nutrition related information, to evaluate their own diets, and to implement healthy changes. Emphasis is on current issues and maximizing health and disease prevention at different stages of the lifecycle.

(3) (Fall) (3 lectures) (Corequisites: BIOL 401 or FDSC 230) (Not open to students who take NUTR 200 or NUTR 307 or who have taken PHGY 311 or BIOC 311) (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.) 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.

(1) (Winter) (Prerequisites: all Required courses in Term 1 of the Dietetics Major. Corequisites: All Required courses in Term 2 of the Dietetics Major) (Restricted to Dietetics Major or Special Students (professional credentialing)) Introduction to the dietetics profession; principles and policies in food and nutrition essential to entry-level dietetics experiences; practice in dietary interviewing, problem solving and report writing related to Level 1 Professional Practice placements.

(3) Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.

(Summer: 4 weeks; Fall: 1 day) (Prerequisites: all Required courses in Terms 1 and 2 of the Dietetics Major.) (Restricted to Dietetics Major or Special Students (professional credentialing).) (Students must also register for NUTR 209D2.) (No credit will be given for this course unless both NUTR 209D1 and NUTR 209D2 are successfully completed in consecutive terms.) (NUTR 409D1 and NUTR 409D2 together are equivalent to NUTR 409.) Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.

(3) (Fall) (2 lectures and one 4-hour lab) (Prerequisite: FDSC 230 or corequisite with instructor's permission. Corequisite FDSC 211.) Study of composition, structure and chemical and physical properties of foods. To understand the scientific principals underlying chemical and physical phenomena that occur during the preparation of food. Laboratory emphasis on developing skills in handling and preparing food, and food assessment by sensory evaluation.

(3) (Winter) (2 lectures and one 4-hour lab) (Prerequisite: NUTR 214) A more intensive study of food and complex food mixtures, including their chemical and physical properties. Learning how to control the changes that take place during the preparation of food to obtain palatable, nutritious and safe food. An introduction to culturally determined food habits. Laboratory emphasis on acquiring new knowledge and application to basic food preparation and cooking principles.

(3) (Fall) (2 lectures and 1 conference) A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality.

(3) (Fall) (Prerequisites: BIOL 201 or AEBI 202, CHEM 212 or FDSC 230 or permission of the instructor.) (Not open to students who have taken ANSC 330) (3 lecture hours) Cellular and organismal aspects of nutrition with emphases on biochemical and physiological roles of carbohydrates, lipids, proteins, minerals and vitamins in disease prevention and promotion of optimal health.

(1) (Winter) (One 2-hour conference/week) Human food intake assessment and evaluation will be practiced including modules on dietary interviewing, nutrition education teaching plans and documentation for the medical record. Practical aspects of health and food service administration will be addressed.

(5) (Summer: 7 weeks) Two interrelated modules of directed experience in normal and clinical nutrition and foodservice management, in health care settings and the private sector.

(2) (Fall) (2 lectures, 1 lab) (Prerequisite: Completion of 15 credits in a B.Sc. program) 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 scienctific findings.

(3) (Winter) (3 lectures, 1 conference) (Prerequisite: ANSC 330 or NUTR 307) Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.

(4) (Winter) (Two 2-hour lectures) (Pre-requisite: ANSC 323. Co-requisite: NUTR 337) Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.

(2) (Fall) An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing.

(2) (Winter) (Prerequisite: NUTR 345) Quantity food planning, costing, and evaluation. Laboratory experience with quantity food production following principles of food sanitation and safety, food quality and cost-evaluation.

(3) (Fall) (3 hour conference) (Prerequisite: NUTR 337) Sociocultural and economic influences on food choice and behaviour; health promotion and disease prevention through nutrition, particularly in high risk populations; the interaction of changing environment, food availability and quality as they affect health.

(8) (Winter: 10 weeks) Four interrelated modules of directed experience in clinical nutrition, foodservice management, normal nutrition education and community nutrition, in health care settings and the private sector.

(3) (Fall) (3 lectures) (Prerequisite: FDSC 211, BIOL 201 or BIOC 212) (This course is not open to students who have taken NUTR 361) 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.

(3) (Fall and Winter) 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.

(3) (Fall or Winter) 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.

(Students must register for both NUTR 431D1 and NUTR 431D2.) (No credit will be given for this course unless both NUTR 431D1 and NUTR 431D2 are successfully completed in consecutive terms) (NUTR 431D1 and NUTR 431D2 together are equivalent to NUTR 431) 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.

(1.5) (Students must also register for NUTR 431N2) (No credit will be given for this course unless both NUTR 431N1 and NUTR 431N2 are successfully completed in a twelve month period) (NUTR 431N1 and NUTR 431N2 together are equivalent to NUTR 431) 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.

(1.5) (Prerequisite: NUTR 431N1) (No credit will be given for this course unless both NUTR 431N1 and NUTR 431N2 are successfully completed in a twelve month period) (NUTR 431N1 and NUTR 431N2 together are equivalent to NUTR 431) See NUTR 431N1 for course description.

(5) (Fall or Winter or Summer) (Limited enrolment) (Prerequisite: registration in NUTR 409 or equivalent. Restricted to students in the Dietetics Major or documentation of requirement for professional registration) An individualized course of study in dietetics and human nutrition not available through other courses in the School. Emphasis will be placed on application of foods and nutrition knowledge, analytic and synthesis skills, and time management. A written agreement between student and instructor must be made before registration. A "C" grade is required to pass the course.

(2) (Winter) (Prerequisite: NUTR 337) (2 lectures) An intense 4-week course focused on resolving clinically based case studies. The objectives: to develop skills in clinical problem solving, learn principles and methods for assessing the nutritional status of patients and to become skilled at interpreting clinical data relevant to assessing nutritional status and prognosis of hospitalized patients.

(2) (Winter) (One 2-hour conference) (Prerequisite: NUTR 344 and NUTR 311) Theories of behaviour change. Techniques and skills as applicable to the dietician's role as communicator, interviewer, counsellor, educator, motivator and nutrition behaviour change specialist.

(5) (Fall) (Two 2.5-hour lectures) (Prerequisite: NUTR 344 and ANSC 424) Clinical nutrition intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitis, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.

(3) (Fall) (3 lectures, 1 conference) (Prerequisite: AGEC 242) The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.

(3) (Fall) (2 lectures, 3 hours research, 4 hours other) (Prerequisite: NUTR 337, AEMA 310 or BIOL 373) 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.

(3) (Fall) (Prerequisite: NUTR 337. Corequisite: NUTR 450) 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.

Graduate courses available to undergraduate students at the U3 level, with permission of instructor. Note: not all graduate courses are offered each year.

(3) (Fall) (2 lectures and one seminar) (Prerequisite: For undergraduate students, consent of instructor required) 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.

(3) (Fall) (Prerequisites: Undergraduate Basic Biochemistry (3 credits), Undergraduate Mammalian Physiology (EDKP 331 or PHGY 202 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 392 or NUTR 207 or NUTR 307).) Multidisciplinary approach that integratesprinciples of bioenergetics with nutrition through the lifespan.

(14) (Fall: 16 weeks) (Prerequisite: NUTR 409) (Restricition: Not open to students who have taken NUTR 410) (Restriction: Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than, or equal to 2.50) Interrelated modules of directed experience in clinical nutrition, foodservice management, nutrition education and community nutrition, in health care setting and in the private sector.

(3) (2 lectures and one seminar) (Prerequisite: NUTR 445 for undergraduate students or consent of instructor)

(3) (3 lectures and a project) (Undergraduate prerequisite: FDSC 211 or BIOL 201 or BIOC 212) 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.

5.2 Courses Offered by Other Units

Given below are descriptions of courses offered by other units within the Faculty which form part of the B.Sc.(Nutr.Sc.) as Required, Complementary or commonly used Elective Courses. For additional courses in Agricultural and Environmental Sciences, please see the Undergraduate Programs Calendar. McGill University Calendars are available on the Web (www.mcgill.ca/courses).

(3) (3 lectures and one 2-hour lab) A user level computing course oriented toward the use of microcomputers rather than programming. Networks, Windows, FTP, web searching, e-mail, word processing, web pages, spreadsheets, slide shows, and other uses.

(3) (Two 1.5-hour lectures and one 2-hour lab) 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.

(3) (Fall) (3 lectures) The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.

(3) (Winter) (3 lectures) (Prerequisite: AGEC 200 or equivalent) The overall economic system, how it works, and the instruments used to solve social problems. Emphasis will be on decision-making involving the entire economic system and segments of it.

(3) (Winter) (3 lectures) (Prerequisite: AGEC 200 or equivalent) Marketing principles and practices, their relationship to the agriculture-food system, and the economic impact on all segments of this system. Emphasis on the application of marketing principles in problem-solving and in developing marketing and communication skills of the individual.

(3) (Winter) (3 lectures) (Prerequisite: AGEC 200 or equivalent) The structure and organization of Canada's agriculture-food system, the operation, financing, linkages, and functions of its components. Focus to be on management of the various components and the entire system, types of problems confronted now and in the future.

(3) (Fall) (3 lectures) An introduction to contemporary management theories and practices in organizations of the food sector.

(3) (Winter) (3 lectures) An introduction to the basic principles and concepts of responsibility accounting and cost control, analysis and utilization of financial statements and control system data for decision making.

(3) (3 lectures and one 2-hour seminar) (Not open to students who have taken AGRI 250) Focus on low-input, sustainable, and organic agriculture: the farm as an ecosystem; complex system theory; practical examples of soil management, pest control, integrated crop and livestock production, and marketing systems.

(3) (Fall) (2 hours lectures, 2 hours practical tutorial) (Open to students in biological sciences) 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.

(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 211) Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.

(4) (Fall) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 211 and one of the following; ANSC 250 or AEBI 202 or equivalent) 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.

(3) (Fall) (3 lectures) (Prerequisite: FDSC 211, ANSC 234 (ANSC 234 pre-req applies to students in B.Sc. Nutritional Sciences only).) 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.

(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: ANSC 323) 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.

(3) (Winter) (3 lectures) 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.

(3) (Fall) (3 lectures) 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.

(3) (Fall) (Prerequisites: BIOL 200, BIOL 201 or BIOC 212, CHEM 222) The generation of metabolic energy in higher organisms with an emphasis on its regulation at the molecular, cellular and organ level. Chemical concepts and mechanisms of enzymatic catalysis are also emphasized. Included: selected topics in carbohydrate, lipid and nitrogen metabolism; complex lipid and biological membranes; hormonal signal transduction.

(4) (3 lectures, one 3-hour lab, one 1-hour tutorial) 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.

(3) Skeletal, muscular and nervous system are examined anatomically and physiologically within the realm of how they interact to generate and apply the forces which permit man's mobility.

(3) (Prerequisite: EDKP 331) Emphasis is on human organic adaptability; acute and chronic adaptive mechanisms to exercise and other environmental stresses are analysed. A laboratory program is included to evaluate (measure and predict) adaptive capacity and assess factors affecting it.

(3) (Prerequisites: EDKP 331 and EDKP 391) Application of physiological and kinesiological principles in the selection and evaluation of athletic and physical fitness programs. Specific topics studied will include aerobic and anaerobic training, interval training, circuit training, weight training for muscular strength and endurance, flexibility, motor ability, obesity and energy balance.

(3) (Fall) (Section 01: Downtown Campus) (Section 51: Macdonald campus) An introduction to human societies and their relations with the biophysical environment, focusing on how economy, technology, and institutions interact to give rise to environmental problems. Analytical treatment of key concepts from distinct disciplinary perspectives in the social and life sciences, including "carrying capacity", "renewable resources", "environmental equity", and "sustainability".

(3) (Fall - Macdonald Campus; Winter - Downtown) (Section 01: Downtown Campus) (Section 51: Macdonald Campus) Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.

(3) (Fall) (3 lectures) 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.

(3) (Fall) (3 lectures) (Corequisite: FDSC 230) Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

(2) (Fall) (1 lecture, 1 lab) (Corequisite: FDSC 211) The laboratory use of ionic strength and pH; the chemical properties of carbohydrates, lipids, proteins and enzymes; the instruction of laboratory techniques such as titration, chromatography, the use of the analytical balance and the pH meter.

(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 211) 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.

(3) (Fall) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 251) The theory and methodologies for the analysis of food products for moisture, fat, protein, ash and fibre (proximate analysis). The quantitative aspects of colour measurement and infrared spectroscopy are also developed in relation to the analysis of food systems.

(3) (Fall) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 251) 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.

(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 300) A more detailed treatment on the principal analytical techniques associated with the analysis of carbohydrates, lipids, proteins and vitamin constituents in food systems.

(3) (Winter) (2 lectures and one 3-hour lab) (Prerequisite: FDSC 305) The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing methodologies associated with their transformation into stable food product.

(3) (Winter) (3 lectures and one 3-hour lab) (Prerequisite: FDSC 213 or equivalent) Theoretical and practical aspects of potentiometric measurements (pH and other ion-selective electrodes), spectrophotometry, atomic absorption spectroscopy and automated chromatography.

(3) (Winter) (3 lectures) (Prerequisite: AEMA 310) 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.

(3) (Winter) (3 lectures and one 3-hour lab) 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.

(3) (Winter) (3 hours of lecture) (Prerequisite: BIOL 200 and BIOL 201 or BIOC 212) An introduction to the immune system, antigens, antibodies and lymphocytes. The course will cover the cellular and molecular basis of lymphocyte development and mechanisms of lymphocyte activation in immune responses.

(3) (Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.)

(3) (2 lectures per week) (Prerequisite: AEBI 202 or permission of instructor) An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defense against infection and on diseases caused by abnormal immune responses.

(3) (Winter) (Prerequisites: BIOL 200, BIOL 201 or BIOC 212, PHGY 209. Pre-/co-requisite: PHGY 210) 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.

(3) (Winter) (3 hours lecture weekly) (Prerequisites: collegial courses in biology or anatomy and in chemistry and physics; with CHEM 212 or equivalent, as a pre-/co-requisite) (For students in Physical and Occupational Therapy, Nursing, Education, and others with permission of the course coordinator) (Not open to students who took 552-201 in 1976-77 or earlier, or PHGY 210) Physiology of the cardiovascular, respiratory, excretory, endocrine, and digestive systems; organic and energy metabolism; nutrition; exercise and environmental stress.

(3) (Fall) (3 hours lectures weekly) (Prerequisites: as for PHGY 201 and PHGY 202. Pre-/co-requisites: BIOL 200, BIOL 201 or BIOC 212) (Not open to students who have taken PHGY 211 or PHGY 201) (For students in the Faculty of Science, and other students by permission of the instructor) The course covers the physiology of body fluids, blood, body defense mechanisms, peripheral and central nervous system, muscle. Students must be prepared to attend evening (19:00 - 20:00) class tests.

(3) (Winter) (3 hours lectures weekly) (Prerequisites: as for PHGY 201 and PHGY 202. Pre-/co-requisite: BIOL 200, BIOL 201 or BIOC 212) (Not open to students who have taken PHGY 211 or PHGY 202) (For students in the Faculty of Science, and other students by permission of the instructor) (Although PHGY 210 may be taken without the prior passing of PHGY 209, students should note that they may have some initial difficulties because of lack of familiarity with some basic concepts introduced in PHGY 209) Physiology of the autonomic nervous system; cardiovascular, respiratory, digestive and renal systems; exercise physiology.

(3) (Fall: Macdonald Campus. Winter: Downtown.) Survey of issues and debates in environmental ethics. The challenge posed to human and religious values by the present ecological crisis and some ethical and religious responses to this challenge, Native American spirituality, Eastern and African religions, ecofeminism and liberation theology will be discussed, as will recent environmental debates concerning technology and large scale development projects. Lectures supplemented by guest speakers and audiovisual presentations.

Health Sciences Calendar
2004 - 2005