Note: This is the 2018–2019 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
This Major offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan from the molecular to the organismal level. The concentration in sports nutrition integrates the influence of exercise and physical activity on health and chronic disease prevention. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in the biotechnology field, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements", in this eCalendar for prerequisites and minimum credit requirements.
For information on academic advising, see:
Required Courses (60 credits)
All required courses must be passed with a minimum grade of C.
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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 2018, Winter 2019
Instructors: Dutilleul, Pierre R L; Gravel, Valérie (Fall) Dutilleul, Pierre R L; Claveau, Yves (Winter)
Two 1.5-hour lectures and one 2-hour lab
Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.
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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 2019
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 2018
Instructors: Laurin, Denyse; Kimmins, Sarah; Lafleur, Christine (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 2019
Instructors: Zadworny, David (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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FDSC 200 Introduction to Food Science (3 credits)
Overview
Food Science : 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.
Terms: Fall 2018
Instructors: Bahadi, Mazen (Fall)
Fall
3 lectures
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FDSC 251 Food Chemistry 1 (3 credits)
Overview
Food Science : 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.
Terms: Winter 2019
Instructors: Ismail, Ashraf A (Winter)
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FDSC 305 Food Chemistry 2 (3 credits)
Overview
Food Science : 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.
Terms: Fall 2018
Instructors: Simpson, Benjamin K (Fall)
Fall
3 lectures and one 3-hour lab
Prerequisite: FDSC 251
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LSCI 204 Genetics (3 credits)
Overview
Life Sciences : 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.
Terms: Fall 2018
Instructors: Charron, Jean-Benoit (Fall)
Restriction: Not open to students who have taken BIOL 202.
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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 2018, Winter 2019
Instructors: Salavati, Reza; Georges, Elias (Fall) Salavati, Reza; Georges, Elias (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 2019
Instructors: Raymond-Bouchard, Isabelle; Okshevsky, Mira (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 2018
Instructors: Wykes, Linda J; Hendrickson, Mary (Fall)
Fall
3 lectures
Corequisites: AEBI 202 or CEGEP Objective 00XU or FDSC 230 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 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : Nutrient composition of foods, and scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations, sensory evaluation and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Fall 2018
Instructors: Spigelski, Dina Lynn; Duhamel, Paul-Guy (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Corequisite(s): LSCI 211
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.
Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
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NUTR 307 Metabolism and Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
Terms: Fall 2018
Instructors: Agellon, Luis; Wykes, Linda J (Fall)
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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 2019
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 : Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
Terms: Winter 2019
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, cancer, COPD, introduction to diabetes, dysphagia.
Terms: Winter 2019
Instructors: Chevalier, Stephanie (Winter)
- NUTR 401 Emerging Issues in Nutrition (1 credit)
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NUTR 450 Research Methods: Human Nutrition (3 credits)
Overview
Nutrition and Dietetics : Introduction to how diverse approaches to nutrition research including international, community, laboratory, clinical, molecular, meta-analyses are necessary to advance the field of nutrition. Emphasis on ethics, scientific method, research process and analysis of results.
Terms: Fall 2018
Instructors: Basu, Niladri (Fall)
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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: Winter 2019
Instructors: Plourde, Hugues (Winter)
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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 2018
Instructors: Johns, Timothy A (Fall)
Complementary Courses (15 credits)
15 credits of complementary courses are selected as follows:
Common Complementary Courses
At least 6 credits from the following:
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ANSC 433 Animal Nutrition and Metabolism (3 credits)
Overview
Animal Science : Introduction to fundamental aspects of animal nutrition, including gastrointestinal anatomy and physiology; nutrient digestion, absorption, and metabolism; nutrient functions and requirements of livestock species; evaluation of feedstuffs and their use in ration formulation; and feeding strategies. Laboratory classes will include hands-on experience on feed analyses, gastrointestinal tract dissections, nutritional experiments and demonstrations in livestock species as well as computer-based ration balancing exercises.
Terms: Winter 2019
Instructors: Burgos, Sergio (Winter)
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ANSC 551 Carbohydrate and Lipid Metabolism (3 credits)
Overview
Animal Science : 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.
Terms: Winter 2019
Instructors: Zhao, Xin; Burgos, Sergio (Winter)
Winter
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 552 Protein Metabolism and Nutrition (3 credits)
Overview
Animal Science : 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.
Terms: Fall 2018
Instructors: Burgos, Sergio (Fall)
Fall
3 lectures
Prerequisite: ANSC 234 or permission of instructor
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ANSC 560 Biology of Lactation (3 credits)
Overview
Animal Science : An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels.
Terms: Fall 2018
Instructors: Mustafa, Arif (Fall)
Winter
Restriction: Not open to students who have taken ANSC 460.
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FDSC 537 Nutraceutical Chemistry (3 credits)
Overview
Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Terms: Fall 2018
Instructors: Yaylayan, Varoujan (Fall)
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FDSC 545 Advances in Food Microbiology (3 credits)
Overview
Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
Terms: Winter 2019
Instructors: Ronholm, Jennifer (Winter)
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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: Fall 2018
Instructors: Marquis, Grace (Fall)
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
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NUTR 511 Nutrition and Behaviour (3 credits)
Overview
Nutrition and Dietetics : Discussion of knowledge in the area of nutrition and behaviour through lectures and critical review of recent literature; to discuss the theories and controversies associated with relevant topics; to understand the limitations of our knowledge. Topics such as diet and brain biochemistry, stress, feeding behaviour and affective disorders will be included.
Terms: This course is not scheduled for the 2018-2019 academic year.
Instructors: There are no professors associated with this course for the 2018-2019 academic year.
2 lectures and one seminar
Prerequisite: NUTR 445 for undergraduate students or consent of instructor
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NUTR 545 Clinical Nutrition 2 (4 credits)
Overview
Nutrition and Dietetics : Pathophysiology and clinical nutrition intervention for various medical conditions. Topics include gastrointestinal disorders, surgery and nutrition support.
Terms: Fall 2018
Instructors: Weiler, Hope (Fall)
Fall
One 3-hour lecture One 1-hour lab
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.
- NUTR 546 Clinical Nutrition 3 (4 credits)
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2019
Instructors: Nielsen, Daiva (Winter)
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PARA 438 Immunology (3 credits)
Overview
Parasitology : An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses.
Terms: Fall 2018
Instructors: Faubert, Gaetan Mario; Lopes, Fernando (Fall)
At least 9 credits from:
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ANAT 214 Systemic Human Anatomy (3 credits)
Overview
Anatomy & Cell Biology : 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.)
Terms: Fall 2018
Instructors: Venne, Gabriel (Fall)
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EDKP 261 Motor Development (3 credits)
Overview
Kinesiology&Physical Education : Changes apparent in motor behaviour from conception to old age. Two perspectives are emphasized: 1) contemporary and historical theories of human development, 2) development of motor behaviour and influences of physical growth, sensori-perceptual development, information processing and socio-cultural factors.
Terms: Fall 2018
Instructors: Gentil, Benoit (Fall)
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EDKP 330 Physical Activity and Health (3 credits)
Overview
Kinesiology&Physical Education : This course introduces students to literature on the role of physical activity and general health and well-being. Students will examine issues of exercise adherence, exercise prescription and the economic impact of physical fitness programs in the workplace.
Terms: Fall 2018
Instructors: Andersen, Ross (Fall)
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EDKP 395 Exercise Physiology (3 credits)
Overview
Kinesiology&Physical Education : Examination of the physiological responses of the neuromuscular, metabolic, endocrine, and circulatory and respiratory systems to acute and chronic exercise.
Terms: Fall 2018
Instructors: Usselman, Charlotte; Jensen, Dennis (Fall)
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EDKP 444 Ergonomics (3 credits)
Overview
Kinesiology&Physical Education : An examination of ergonomic issues including: injury mechanisms, evaluation and assessment techniques, occupational health and safety legislation, and ergonomic interventions.
Terms: This course is not scheduled for the 2018-2019 academic year.
Instructors: There are no professors associated with this course for the 2018-2019 academic year.
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EDKP 445 Exercise Metabolism (3 credits)
Overview
Kinesiology&Physical Education : The biochemical structure and regulation of major biochemical pathways related to exercise. Examine the hormonal regulation of lipid, carbohydrate and protein metabolism during short and prolonged exercise as well as the influence of physical training. Examine gender-related differences and exercise metabolism.
Terms: Winter 2019
Instructors: Churchward-Venne, Tyler (Winter)
Prerequisite: EDKP 395.
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EDKP 446 Physical Activity and Ageing (3 credits)
Overview
Kinesiology&Physical Education : Review of ageing-related changes in circulatory, respiratory, neuromuscular, hormonal, metabolic and immune systems as they relate to functional limitations and the physiological responses to acute and chronic exercise. Examination of the role of exercise in mitigating ageing response.
Terms: Winter 2019
Instructors: Gibbs, Jenna (Winter)
Prerequisite: EDKP 395.
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EDKP 448 Exercise and Health Psychology (3 credits)
Overview
Kinesiology&Physical Education : The psychological aspects of health and participation in exercise and physical activity. The application of psychological knowledge and methodology within exercise and health. Theory and evidence on selected topics in this area of study.
Terms: Winter 2019
Instructors: Sweet, Shane (Winter)
Prerequisite: EDKP 261
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EDKP 449 Exercise Pathophysiology 2 (3 credits)
Overview
Kinesiology&Physical Education : Review of the physiological bases of selected disorders of the immune, renal, neurological and muscular-skeletal systems and an examination of the particularities of exercise responses and the effects of exercise conditioning in these populations. A special emphasis on the scientific bases for exercise prescription.
Terms: Fall 2018
Instructors: Scheede, Celena (Fall)
Prerequisite: EDKP 395.
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EDKP 485 Exercise Pathophysiology 1 (3 credits)
Overview
Kinesiology&Physical Education : The physiological bases of selected cardiovascular, respiratory and metabolic disorders and an examination of the particularities of exercise responses and the effects of exercise conditioning in these populations. A special emphasis on the scientific bases for exercise prescription.
Terms: Winter 2019
Instructors: Jensen, Dennis (Winter)
Prerequisite: EDKP 395.
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EDKP 495 Scientific Principles of Training (3 credits)
Overview
Kinesiology&Physical Education : 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.
Terms: Winter 2019
Instructors: Scheede, Celena (Winter)
Prerequisite: EDKP 395.
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EDKP 542 Environmental Exercise Physiology (3 credits)
Overview
Kinesiology&Physical Education : Environmental Exercise Physiology will examine human physiological responses to acute and chronic exercise in the following environments: thermal stress (hot and cold), hypobaric (medium and high altitude), hyperbaric (diving and chambers), and microgravity.
Terms: This course is not scheduled for the 2018-2019 academic year.
Instructors: There are no professors associated with this course for the 2018-2019 academic year.
Prerequisite: EDKP 395.
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NUTR 430 Directed Studies: Dietetics and Nutrition 1 (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Fall 2018, Winter 2019, Summer 2019
Instructors: Burgos, Sergio; Kubow, Stan; Brazeau, Anne-Sophie; Nielsen, Daiva (Fall) Delormier, Treena; Plourde, Hugues; Kubow, Stan; Basu, Niladri (Winter)
Fall and Winter
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NUTR 551 Analysis of Nutrition Data (3 credits)
Overview
Nutrition and Dietetics : 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.
Terms: Winter 2019
Instructors: Nielsen, Daiva (Winter)
Elective Courses (15 credits)
15 credits of electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval, students can take electives at any Canadian or international university.
Faculty of Agricultural & Environmental Sciences—2018-2019 (last updated Aug. 22, 2018) (disclaimer)
