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Program Requirements
The Dietetics Major, which includes a 40-week internship (Stage) as part of its degree requirements, is a professional program that leads to membership in a provincial regulatory body and professional licensure as a dietitian/nutritionist.
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 associated with reserved acts in the province of Quebec. As clinical nutritionists, dietitians may work in health-care settings, 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 and services. Postgraduate programs are available to qualified graduates. The duration of the program is 3.5 years.
Successful graduates are qualified to apply for membership with the Ordre professionnel des diététistes du Québec (O.P.D.Q.) and/or other provincial regulatory bodies, as well as Dietitians of Canada. Forty weeks of supervised professional experience, "Stage", in clinical and community nutrition and food service systems management are included in the undergraduate program.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements", in this publication for prerequisites and minimum credit requirements.
Academic Advising Coordinator: Sandy Phillips, M.Sc., R.D.
School of Dietetics and Human Nutrition
Laird Hall, Room 199b
Telephone: 514-398-7982
Notes:
The School firmly applies prerequisite requirements for registration in all required courses in the Dietetics Major.
All required and complementary courses must be passed with a minimum grade of C.
Advising Note for Professional Practice
* Note: Successful completion of each rotation of each level of Stage (Professional Practice) is required to pass that level of Stage. Each level 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 3.0. Students in the Dietetics Major who have a CGPA below a 3.0 for two consecutive years will not be permitted to continue in the program. Visiting and Special students must contact the Academic Advising Coordinator (Dietetics) regarding course registration approval.
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 if at any time the Faculty feels the student has displayed unprofessional conduct or demonstrates incompetence.
Required Courses (100 credits)
Required courses and Professional Practice (Stage) courses are sequenced in a specific order over nine terms (3.5-year program). See for detailed information regarding the undergraduate program plan.
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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 2012, Winter 2013
Instructors: Bona, Kelly Ann; Lucier, Jason (Fall) Bona, Kelly Ann; Gravel, Valérie (Winter)
Two 1.5-hour lectures and one 2-hour lab
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AGEC 242 Management Theories and Practices (3 credits)
Overview
Agricultural Economics : An introduction to contemporary management theories and practices in organizations of the food sector.
Terms: Fall 2012
Instructors: Canzer, Brahm (Fall)
Fall
3 lectures
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AGEC 343 Accounting and Cost Control (3 credits)
Overview
Agricultural Economics : 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.
Terms: Fall 2012
Instructors: Landry, Steven (Fall)
Fall
3 lectures
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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 2013
Instructors: Duggavathi, Raj; Martin, Deborah (Winter)
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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 2012
Instructors: Lafleur, Christine; Laurin, Denyse (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 2013
Instructors: Zadworny, David (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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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 2012, Winter 2013
Instructors: Salavati, Reza; Jardim, Armando; Georges, Elias (Fall) Jardim, Armando; Georges, Elias; Salavati, Reza (Winter)
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LSCI 230 Introductory Microbiology (3 credits)
Overview
Life Sciences : 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.
Terms: Winter 2013
Instructors: Faucher, Sebastien (Winter)
Winter
Restriction: Not open to students who have taken MICR 230.
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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 2012
Instructors: Wykes, Linda J (Fall)
Fall
3 lectures
Corequisites: AEBI202 or CEGEP Objective 00XU or FDSC230 or CEGEP Objective 00XV
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 208 Professional Practice Stage 1A (1 credit) *
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2013
Instructors: Phillips, Sandy (Winter)
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NUTR 209 Professional Practice Stage 1B (2 credits) *
Overview
Nutrition and Dietetics : Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.
Terms: Summer 2013
Instructors: Routhier, Joane; Plourde, Hugues; Rose, Maureen (Summer)
Prerequisites: All U1 required courses of the Dietetics major: AGEC 242, ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217 and NUTR 322. All U0 math and science entrance requirements must be complete prior to commencement of NUTR 209.
The course NUTR 209 includes a $150 fee for the Level I stage manual and name tags for students' identification at their placement sites. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.
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NUTR 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : The structure and composition of foods, sensory evaluation and the scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Fall 2012
Instructors: Thibault, Louise; Campbell, Judy (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
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.
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NUTR 217 Application: Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2013
Instructors: Thibault, Louise; Rose, Maureen; Campbell, Judy (Winter)
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NUTR 310 Professional Practice Stage 2A (1 credit) *
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2013
Instructors: Hendrickson-Nelson, Mary; Ong, Angel (Winter)
Winter
One 2-hour conference/week
Prerequisite: NUTR 209
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NUTR 311 Professional Practice Stage 2B (5 credits) *
Overview
Nutrition and Dietetics : Two interrelated modules of directed experience in normal and clinical nutrition and foodservice management, in health care settings and the private sector.
Terms: Summer 2013
Instructors: Hendrickson-Nelson, Mary; Plourde, Hugues; Routhier, Joane (Summer)
Prerequisites: ANSC 330 or NUTR 307, and all U2 required courses: AEMA 310, AGEC 343, ANSC 323, ANSC 424, NUTR 310, NUTR 337, NUTR 344, NUTR 345, NUTR 346.
The course NUTR 311 includes a $125 fee for the Level II manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
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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 2013
Instructors: Rose, Maureen (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 : Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.
Terms: Winter 2013
Instructors: Kubow, Stan (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, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.
Terms: Winter 2013
Instructors: Koski, Kristine G (Winter)
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NUTR 345 Food Service Systems Management (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Fall 2012
Instructors: Rose, Maureen (Fall)
Fall
Prerequisite: NUTR 209.
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NUTR 346 Quantity Food Production (2 credits)
Overview
Nutrition and Dietetics : Quantity food planning, costing, and evaluation. Laboratory experience with quantity food production following principles of food sanitation and safety, food quality and cost-evaluation.
Terms: Winter 2013
Instructors: Campbell, Judy (Winter)
Winter
Prerequisite: NUTR 345
NUTR 346 includes a fee of $300.00 for the Hazard Analysis Critical Control Points (HACCP) online course, the Canadian Food Safety Certification Advanced.fst book and examination and for a laboratory manual and supplies. The fee is refundable if the course is dropped before the add/drop deadline.
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NUTR 403 Nutrition in Society (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Fall 2012, Winter 2013
Instructors: Gray-Donald, Katherine (Fall) Johns, Timothy A (Winter)
Fall
3 hour conference
Prerequisite: NUTR 337
- NUTR 408 Professional Practice Stage 3A (1 credit) *
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NUTR 409 Professional Practice Stage 3B (8 credits) *
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2013
Instructors: Routhier, Joane; Plourde, Hugues; Rose, Maureen (Winter)
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NUTR 436 Nutritional Assessment (2 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2013
Instructors: Weiler, Hope (Winter)
Winter
Prerequisite: NUTR 337
2 lectures
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NUTR 438 Interviewing and Counselling (2 credits)
Overview
Nutrition and Dietetics : Theories of behaviour change. Techniques and skills as applicable to the dietitian's role as communicator, interviewer, counsellor, educator, motivator and nutrition behaviour change specialist.
Terms: Winter 2013
Instructors: Routhier, Joane; Ong, Angel (Winter)
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NUTR 446 Applied Human Resources (3 credits)
Overview
Nutrition and Dietetics : The management of people at work. Employee development and the leadership role. The nature of collective bargaining, the role of unions and management.
Terms: Fall 2012
Instructors: Fraser, Linda (Fall)
Fall
3 lectures, 1 conference
Prerequisite: AGEC 242
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NUTR 450 Research Methods: Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Fall 2012
Instructors: Wykes, Linda J; Agellon, Luis (Fall)
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NUTR 510 Professional Practice - Stage 4 (14 credits) *
Overview
Nutrition and Dietetics : Interrelated modules of directed experience in clinical nutrition, foodservice management, nutrition education and community nutrition, in health care setting and in the private sector.
Terms: Fall 2012
Instructors: Phillips, Sandy; Plourde, Hugues; Routhier, Joane (Fall)
Fall: 17 weeks
Prerequisite: NUTR 409
This course includes a $125 fee for the Level IV stage manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
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NUTR 545 Clinical Nutrition 2 (5 credits)
Overview
Nutrition and Dietetics : Clinical nutrition intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitis, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.
Terms: Fall 2012
Instructors: Koski, Kristine G; Weiler, Hope (Fall)
Fall
Two 2.5-hour lectures
Restriction: Not open to students who have taken NUTR 445
This course includes a fee of $300 for the purchase of professional diet manuals available only to ASPEN (American Society of Parenteral and Enteral Nutrition), ADA (American Dietetics Association), DC (Dietitians of Canada) or OPDQ (Ordre Professionnel des Dietetistes du Quebec) members certified to instruct qualifying students in Dietetics. These manuals are not available to the general public, hence the School is responsible for procuring these necessary materials. The fee is refundable until the end of the add/drop period as long as the manuals are intact.
Complementary Courses (9 credits)
3 credits from either:
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ANSC 330 Fundamentals of Nutrition (3 credits)
Overview
Animal Science : 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.
Terms: Fall 2012
Instructors: Mustafa, Arif; Wade, Kevin (Fall)
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NUTR 307 Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.
Terms: Fall 2012
Instructors: Wykes, Linda J; Agellon, Luis (Fall)
Note: ANSC 330 or NUTR 307 must be taken in Fall of U2.
3 credits of Human Behavioural Science courses chosen from:
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NUTR 301 Psychology (3 credits)
Overview
Nutrition and Dietetics : A study of the general characteristics of physical, social, emotional and intellectual development, the psychology of learning, and the growth and development of personality.
Terms: Winter 2013
Instructors: Bender, Peter (Winter)
Winter
2 lectures and 1 conference
Or equivalent from another faculty
3 credits from the social sciences that may include, but are not limited to:
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AGEC 200 Principles of Microeconomics (3 credits)
Overview
Agricultural Economics : 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.
Terms: Fall 2012
Instructors: Naseem, Anwar (Fall)
Fall
3 lectures
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ENVR 201 Society, Environment and Sustainability (3 credits)
Overview
Environment : This course deals with how scientific-technological, socio-economic, political-institutional and behavioural factors mediate society-environment interactions. Issues discussed include population and resources; consumption, impacts and institutions; integrating environmental values in societal decision-making; and the challenges associated with, and strategies for, promoting sustainability. Case studies in various sectors and contexts are used.
Terms: Fall 2012
Instructors: Badami, Madhav Govind; Bennett, Elena; Kosoy, Nicolas (Fall)
Fall
Section 001: Downtown Campus
Section 051: Macdonald Campus
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ENVR 203 Knowledge, Ethics and Environment (3 credits)
Overview
Environment : 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.
Terms: Fall 2012, Winter 2013
Instructors: Goodin, David (Fall) Ellis, Jaye Dana; Sieber, Renee; Hirose, Iwao (Winter)
Fall - Macdonald Campus; Winter - Downtown
Section 001: Downtown Campus
Section 051: Macdonald Campus
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RELG 270 Religious Ethics and the Environment (3 credits)
Overview
Religious Studies : Environmental potential of various religious traditions and secular perspectives, including animal rights, ecofeminism, and deep ecology.
Terms: Fall 2012, Winter 2013
Instructors: Rosenberg, Eliza (Fall) Rosenberg, Eliza (Winter)
Fall: Macdonald Campus (Ste-Anne-de-Bellevue). Winter: Downtown Campus.
Or social science course from another faculty
Elective Courses (6 credits)
Students who need to improve their proficiency in either English or French are strongly encouraged to choose their electives for that purpose. Students who wish to take language courses should check with the French Language Centre, Faculty of Arts, as placement testing may be required. Students are encouraged to develop a working knowledge of French in order to optimize their participation and learning in Stage placement sites.
Alternate elective choices may include, but are not limited to:
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AEHM 300 ESL: High Intermediate 1 (3 credits)
Overview
English (Agric & Envir Sc) : Improves proficiency of general writing skills while developing reading, oral and aural skills. Focuses on the structure of the English language and the process required to produce coherent short papers. Emphasis on the English of food, agriculture, and the environment.
Terms: This course is not scheduled for the 2012-2013 academic year.
Instructors: There are no professors associated with this course for the 2012-2013 academic year.
3 hours
Prerequisite: placement test
Restrictions: open to full-time, non-anglophone students. Not eligible for ESL courses are: 1. non-anglophone students who, for a period of more than four years, have attended secondary institutions (high school and CEGEP) where the primary language of instruction was English, and 2. students who have taken university-level courses judged to be equivalent to the McGill courses AEHM 300 and ESLN 300 and CESL 300; AEHM 301 and ESLN 301 and CESL 301. These courses are equivalent and mutually exclusive.
Students too weak in English for AEHM 300 should inquire about the CESL 200 and CESL 201 courses offered on the Downtown Campus by the McGill Writing Centre.
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AEHM 301 ESL: High Intermediate 2 (3 credits)
Overview
English (Agric & Envir Sc) : A continuation of AEHM 300. Further improves proficiency of general writing skills while developing reading, oral and aural skills. Focuses on the structure of the English language and the process required to produce coherent short papers. Emphasis on the English of food, agriculture, and the environment.
Terms: This course is not scheduled for the 2012-2013 academic year.
Instructors: There are no professors associated with this course for the 2012-2013 academic year.
3 hours
Prerequisite: AEHM 300 or placement test
Restrictions: open to full-time, non-anglophone students. Not eligible for ESL courses are: 1. non-anglophone students who, for a period of more than four years, have attended secondary institutions (high school and CEGEP) where the primary language of instruction was English, and 2. students who have taken university-level courses judged to be equivalent to the McGill courses AEHM 300 and ESLN 300 and CESL 300; AEHM 301 and ESLN 301 and CESL 301. These courses are equivalent and mutually exclusive.
Students too weak in English for AEHM 300 should inquire about the CESL 200 and CESL 201 courses offered on the Downtown Campus by the McGill Writing Centre.
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AEHM 330 Academic and Scientific Writing (3 credits)
Overview
English (Agric & Envir Sc) : The object of the course is to enable students who have previously mastered the basic elements of written English to produce well-written, well-researched, and well-documented scientific papers for an academic audience.
Terms: Fall 2012
Instructors: Newman, Carole (Fall)
3 hours
Prerequisite: entrance test.
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NUTR 501 Nutrition in Developing Countries (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: This course is not scheduled for the 2012-2013 academic year.
Instructors: There are no professors associated with this course for the 2012-2013 academic year.
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
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NUTR 503 Bioenergetics and the Lifespan (3 credits)
Overview
Nutrition and Dietetics : Multidisciplinary approach that integrates principles of bioenergetics with nutrition through the lifespan.
Terms: Fall 2012
Instructors: Plourde, Hugues; Andersen, Ross (Fall)
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NUTR 512 Herbs, Foods and Phytochemicals (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Fall 2012
Instructors: Johns, Timothy A (Fall)
A Compulsory Immunization
A compulsory immunization program exists at McGill which is required for Dietetics students to practice. Students should complete their immunization before or soon after arriving at Macdonald campus; confirmation of medical/health documentation will be sent by the health nurse to the University Coordinator (Stage) and must be complete prior to commencement of Stage. Certain deadlines may apply.
Faculty of Agricultural & Environmental Sciences—2012-2013 (last updated Dec. 20, 2012) (disclaimer)
