Note: This is the 2020–2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Program Requirements
The Major Dietetics, which includes a 40-week internship (Stage) as part of its degree requirements, is a professional program that leads to eligibility for membership in a provincial regulatory body and registration as a professional Dietitian/Nutritionist (R.D. or p.dt). 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 dietitians/nutritionists, dietitians may work in healthcare settings, nutrition counselling centres, clinics, and private practice. As community nutritionists, dietitians are involved in nutrition education programs through community health programs, school boards, 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, with the 40 weeks of supervised internship (Stage) integrated into each year in a planned sequence. 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.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this publication for prerequisites and minimum credit requirements.
For information on academic advising, see:
* Advising Notes for Professional Practice (Stage):
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. Undergraduate registration for all Professional Practice (Stage) courses is restricted to students in the Dietetics Major with a CGPA greater than or equal to 3.00. The CGPA requirement is firmly applied. Students in the Dietetics Major who have a CGPA below 3.0 for two consecutive years will not be permitted to continue in the program. 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. If a student fails one level of Stage, certain conditions will apply to have the option to repeat the Stage and this may include an interview to assess suitability for the profession and potential to successfully complete the program. 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 (112 credits)
Required courses and Professional Practice (Stage) courses are sequenced in a specific order over nine terms (3.5-year program). See /nutrition/programs/undergraduate/dietetics 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 2020, Winter 2021
Instructors: Dutilleul, Pierre R L; Hoyos-Villegas, Valerio (Fall) Dutilleul, Pierre R L; Hoyos-Villegas, Valerio (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 2021
Instructors: Zhao, Xin; 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 2020
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 2021
Instructors: Duggavathi, Raj (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: ANSC 323
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IPEA 503 Managing Interprofessional Conflict
Overview
IPEA : Reflection on sources of conflict and strategies to manage conflict. Using conflict productively for team building and innovative approaches for resolving conflict within the interprofessional health care team.
Terms: Winter 2021
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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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 2020, Winter 2021
Instructors: Cestari, Igor; Long, Thavy (Fall) Long, Thavy; Salavati, Reza; Cestari, Igor (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 2021
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 2020
Instructors: Hendrickson, Mary; Phillips, Sandy (Fall)
Fall
3 lectures
Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
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 (2 credits) *
Overview
Nutrition and Dietetics : Introduction to the dietetics profession including ethics, policies and procedures; federal and provincial policies in food and nutrition; dietetic practice in the hospital environment; practice competencies in dietetics; including hospital/placement site visits. Introductory activities related to food, food service and nutrition.
Terms: Fall 2020
Instructors: Phillips, Sandy (Fall)
Fall
Prerequisite(s): All U0 (freshman) science/math entrance requirements or permission of instructor.
Corequisite(s): All Required courses in Term 1 of the Dietetics Major.
Restriction(s): Open only to students in the B.Sc. (Nutr.Sc.); Major in Dietetics.
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NUTR 209 Professional Practice Stage 1B (2 credits) *
Overview
Nutrition and Dietetics : Supervised activities related to food, nutrition, nutrition behaviour, health promotion, communication and education for dietetic practice.
Terms: Summer 2021
Instructors: Routhier, Joane (Summer)
Prerequisite(s): All U0 math and science entrance requirements. All U1 required courses of the Dietetics major (ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217, NUTR 322, NUTR 343 and NUTR 341).
The course NUTR 209 includes a $150 fee for the Level I stage manual. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
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NUTR 214 Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
Terms: Fall 2020
Instructors: Rose, Maureen (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Not to be charged in Fall 2020. 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 217 Application: Food Fundamentals (4 credits)
Overview
Nutrition and Dietetics : Nutrition, chemical and physical properties of food and complex food mixtures. Role of culture, food policy and environmental sustainability on food choices, procurement and preparation. Knowledge of ingredients, preservation, storage, packaging of food. Culturally diverse foods and food habits. Controlling chemical changes during preparation of food to obtain palatable, nutritious and safe food.
Terms: Winter 2021
Instructors: Duhamel, Paul-Guy (Winter)
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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 2020
Instructors: Agellon, Luis; Wykes, Linda J; Iskandar, Michèle (Fall)
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NUTR 310 Professional Practice Stage 2A (2 credits) *
Overview
Nutrition and Dietetics : The nutrition care process, clinical reasoning and documentation for the medical record. Preparation for the application of knowledge in practice, for clinical nutrition and food service administration rotations, will be addressed.
Terms: Winter 2021
Instructors: Hendrickson, Mary (Winter)
Winter
One 3-hour lecture/week
Prerequisite(s): NUTR 209.
Prerequisite(s): Fall term U2 required Dietetics Major courses
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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 food service management, in health care settings and the private sector.
Terms: Winter 2021, Summer 2021
Instructors: Hendrickson, Mary (Winter) Hendrickson, Mary (Summer)
Prerequisite(s): All U2 required courses: AEMA 310, NUTR 343, ANSC 323, ANSC 424, NUTR 307, NUTR 310, NUTR 337 (NUTR 342 or NUTR 446), NUTR 344, NUTR 345, NUTR 346.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
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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 2021
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 2021
Instructors: Kubow, Stan (Winter)
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NUTR 341 Global Food Security (3 credits)
Overview
Nutrition and Dietetics : Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. McGill undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.
Terms: Fall 2020
Instructors: Melgar-Quiñonez, Hugo (Fall)
Corequisite(s): NUTR 207 or permission of Instructor
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NUTR 342 Applied Human Resources (3 credits)
Overview
Nutrition and Dietetics : This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness.
Terms: Fall 2020
Instructors: Drozdoski, Claudia (Fall)
Restrictions: Not open to students who have taken NUTR 446.
1. Fall
2. 3 lectures
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NUTR 343 Financial Management and Accounting (3 credits)
Overview
Nutrition and Dietetics : Priniciples and concepts of financial management, accounting and cost control, analysis, utilization and communication of financial information. Cost value profit analysis, budgets and decision-making with applications in the food and nutrition sector.
Terms: Winter 2021
Instructors: Bouras, Jenny (Winter)
Fall
3 lectures
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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 2021
Instructors: Chevalier, Stephanie (Winter)
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NUTR 345 Food Service Systems Management (3 credits)
Overview
Nutrition and Dietetics : Competency-based professional course for management of food service systems in healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.
Terms: Fall 2020
Instructors: Duhamel, Paul-Guy (Fall)
Fall
Prerequisite: NUTR 209.
Restriction: Restricted to Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
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NUTR 346 Applied Food Service Management (3 credits)
Overview
Nutrition and Dietetics : Competency-based professional course focusing on human resources management, marketing, budgeting, HACCP principles, allergen management, recipe standardization, local and federal sanitation laws, and quality assurance in food settings and case studies. Students receive Allergen and WHMIS certification upon completion of this course.
Terms: Winter 2021
Instructors: Duhamel, Paul-Guy (Winter)
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NUTR 408 Professional Practice Stage 3A (1 credit) *
Overview
Nutrition and Dietetics : Orientation and educational topics linking theory to practice for field placements in the clinical setting.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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NUTR 409 Professional Practice Stage 3B (9 credits) *
Overview
Nutrition and Dietetics : Four interrelated modules of directed experience in clinical nutrition, food service management, normal nutrition education and community nutrition, in health care settings and the private sector.
Terms: Winter 2021
Instructors: Routhier, Joane; Plourde, Hugues (Winter)
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NUTR 438 Interviewing and Counselling (3 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: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
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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 2020
Instructors: Basu, Niladri (Fall)
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NUTR 505 Public Health Nutrition (3 credits)
Overview
Nutrition and Dietetics : This course focuses on the nutrition status of populations, communities and groups of people using a public health lens. It identifies and assesses human nutrition issues and problems, their causes, influencing factors and social conditions using a social determinants of health framework. Offers opportunities to design and conduct needs assessments, design and plan programs and plan for their evaluation. The purpose and role of participatory approaches with diverse populations and Indigenous populations in particular will be analyzed. Health systems, public health and political influence in Canada, as related to nutrition will be addressed.
Terms: Fall 2020
Instructors: Delormier, Treena (Fall)
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NUTR 508 Professional Practice Stage 4A (7 credits) *
Overview
Nutrition and Dietetics : Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes at least one main clinical nutrition rotation, and may include additional weeks in other domains of practice.
Terms: Fall 2020
Instructors: Phillips, Sandy (Fall)
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NUTR 509 Professional Practice Stage 4B (7 credits) *
Overview
Nutrition and Dietetics : Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes management and community rotations.
Terms: Fall 2020
Instructors: Phillips, Sandy (Fall)
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NUTR 511 Nutrition and Behaviour (3 credits)
Overview
Nutrition and Dietetics : This course will integrate biological, social and psychological determinants of eating and food choices in both health and disease. Topics will include behavioural theories relevant to eating and food choice, neurobiology of appetite regulation, mental health, obesity, chronic disease and effectiveness of behaviour-change intervention strategies.
Terms: Fall 2020
Instructors: Koski, Kristine G (Fall)
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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 2020
Instructors: Gillis, Chelsia (Fall)
- NUTR 546 Clinical Nutrition 3 (4 credits)
Elective Courses (3 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. Similar to the language policy for Medicine, a functional working knowledge of French is expected by second year. 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 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 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 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 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 and beyond.
Terms: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
3 hours
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FRSL 219 Français intermédiaire 1 : diététique et nutrition (3 credits)
Overview
French as a Second Language : This course is designed for future dieticians and nutritionists at an intermediate level, but not French speaking, who would like to improve their French oral and written skills while studying specialized vocabulary related to dietetics and nutrition. This course will help prepare them for practicums or work placements (stages) in French speaking environments as well as for their professional exams. Topics of discussion, grammar points, exercises and activities focus on developing the necessary French skills for these future professionals to carry out their tasks as dieticians and nutritionists
Terms: Fall 2020
Instructors: MERCADO, Ariel (Fall)
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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 2020
Instructors: Marquis, Grace (Fall)
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
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NUTR 503 Nutrition and Exercise (3 credits)
Overview
Nutrition and Dietetics : Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly.
Terms: Winter 2021
Instructors: Plourde, Hugues; Andersen, Ross (Winter)
A Compulsory Immunization
A compulsory immunization program exists at McGill which is required for Dietetics students to practise. Students should complete their immunization before or soon after arriving at Macdonald campus; confirmation of immunization will be coordinated by the Health nurse through Student Services (). Certain deadlines may apply.
