7.5.2 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) (Restriction: Not open to students who have taken ABEN 251.) 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) (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) (Restriction: 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) (Restriction: 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 lipids 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 293 or equivalent.) Examination of the responses of the human body during and following acute and chronic exercise with practical applications for a school setting.

(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, ENVR 201 Society and Environment.

(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) (Winter) (3 lectures) (Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.) Issues of community and global change in relation to environment and the production of food. Contrasts between developed and developing countries will highlight impacts of colonialism, political structures, and cultural systems related to gender, class and ethnicity.

(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) (Fall) (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) (Restriction: For students in Physical and Occupational Therapy, Nursing, and others with permission of the course coordinator) (Restriction: Not open to students who have taken PHGY 209) Physiology of body fluids, blood, nerve and muscle, peripheral nerves, central nervous system, special senses, autonomic nervous system, defense mechanisms.

(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) (Restriction: For students in Physical and Occupational Therapy, Nursing, Education, and others with permission of the course coordinator) (Restriction: 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) (Restriction: Not open to students who have taken PHGY 211 or PHGY 201) (Restriction: 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) (Restriction: Not open to students who have taken PHGY 211 or PHGY 202) (Restriction: 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.