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
This Major covers many aspects of human nutrition and food and their impact on health and society at the community and international level. It offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan. The specialization in global nutrition emphasizes the importance of the interaction of nutrition, diet, water, environment, and infection. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in national and international governmental and non-governmental food and health agencies, in world development programs, in the food sector, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in public health, epidemiology, research, medicine, and dentistry or as specialists in nutrition.
Please 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 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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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 2020
Instructors: Lu, Xiaonan (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 2021
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 2020
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 2020
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 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 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 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 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 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)
- 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 2020
Instructors: Basu, Niladri (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 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 2020
Instructors: Owen, Patrick (Fall)
Complementary Courses (15 credits)
15 credits of complementary courses are selected as follows:
Common Complementary Courses
At least 6 credits selected from:
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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 2021
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: 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.
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 2020
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 2020
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 2020
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 2021
Instructors: Ronholm, Jennifer (Winter)
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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)
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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)
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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: Fall 2020
Instructors: Nielsen, Daiva (Fall)
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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 2020
Instructors: Lopes, Fernando (Fall)
At least 9 credits selected from:
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AGEC 330 Agriculture and Food Markets (3 credits)
Overview
Agricultural Economics : Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure.
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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AGEC 442 Economics of International Agricultural Development (3 credits)
Overview
Agricultural Economics : The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used.
Terms: Winter 2021
Instructors: Diarra, Gaoussou (Winter)
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AGRI 340 Principles of Ecological Agriculture (3 credits)
Overview
Agriculture : 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.
Terms: Winter 2021, Summer 2021
Instructors: Begg, Caroline B (Winter) Begg, Caroline B (Summer)
3 lectures and one 2-hour seminar
Restriction: Not open to students who have taken AGRI 250
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AGRI 411 Global Issues on Development, Food and Agriculture (3 credits)
Overview
Agriculture : International development and world food security and challenges in developing countries. Soil and water management, climate change, demographic issues, plant and animal resources conservation, bio-products and biofuels, economic and environmental issues specially in tropical and sub-tropical regions. Globalization, sustainable development, technology transfer and human resources needs for rural development.
Terms: Winter 2021
Instructors: Vasseur, Elsa (Winter)
Winter
Two 2-hour conferences
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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 2020
Instructors: Mustafa, Arif (Fall)
Winter
Restriction: Not open to students who have taken ANSC 460.
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ANTH 227 Medical Anthropology (3 credits)
Overview
Anthropology : Beliefs and practices concerning sickness and healing are examined in a variety of Western and non-Western settings. Special attention is given to cultural constructions of the body and to theories of disease causation and healing efficacy. Topics include international health, medical pluralism, transcultural psychiatry, and demography.
Terms: Fall 2020, Summer 2021
Instructors: Hyde, Sandra (Fall) Gamarra, Jorge (Summer)
Fall
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ANTH 302 New Horizons in Medical Anthropology (3 credits)
Overview
Anthropology : Using recent ethnographies as textual material, this course will cover theoretical and methodological developments in medical anthropology since the early 1990's. Topics include a reconsideration of the relationship between culture and biology, medical pluralism revisited, globalization and health and disease, and social implications of new biomedical technologies.
Terms: Winter 2021
Instructors: Meyers, Todd (Winter)
Winter
Prerequisite: ANTH 227
Restriction: Anthropology program students.
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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 2020, Winter 2021
Instructors: Freeman, Julia (Fall) Vaccaro, Ismael; Dunn, Nicholas (Winter)
Fall - Macdonald Campus; Winter - Downtown
Section 001: Downtown Campus
Section 051: Macdonald Campus
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GEOG 303 Health Geography (3 credits)
Overview
Geography : Discussion of the research questions and methods of health geography. Particular emphasis on health inequalities at multiple geographic scales and the theoretical links between characteristics of places and the health of people.
Terms: Winter 2021
Instructors: Riva, Mylene (Winter)
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GEOG 403 Global Health and Environmental Change (3 credits)
Overview
Geography : Major themes and contemporary case studies in global health and environmental change. Focus on understanding global trends in emerging infectious disease from social, biophysical, and geographical perspectives, and critically assessing the health implications of environmental change in different international contexts.
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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NRSC 221 Environment and Health (3 credits)
Overview
Natural Resource Sciences : Introduction to physical and social environments as factors contributing to the production of human health, with emphasis on the physical properties of the atmospheric environment as they interact with diverse human populations in urban settings.
Terms: Winter 2021
Instructors: Strachan, Ian; Ross, Nancy (Winter)
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NRSC 340 Global Perspectives on Food (3 credits)
Overview
Natural Resource Sciences : 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.
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.
Winter
3 lectures
Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.
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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. Â鶹AV 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 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 2020, Winter 2021, Summer 2021
Instructors: Owen, Patrick (Summer)
Fall and Winter
**Due to the intensive nature of this course, the standard add/drop and withdrawal deadlines do not apply. Add/drop is the second lecture day and withdrawal is the fifth lecture day.
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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 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: Fall 2020
Instructors: Nielsen, Daiva (Fall)
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PARA 410 Environment and Infection (3 credits)
Overview
Parasitology : Infectious pathogens of humans and animals and their impact on the global environment are considered. The central tenet is that infectious pathogens are environmental risk factors. The course considers their impact on the human condition and juxtaposes the impact of control and treatment measures and environmental change.
Terms: Winter 2021
Instructors: Scott, Marilyn (Winter)
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PARA 515 Water, Health and Sanitation (3 credits)
Overview
Parasitology : The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
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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PPHS 501 Population Health and Epidemiology (3 credits)
Overview
PPHS : This course presents concepts and methods of epidemiology at the introductory level. The use of epidemiologic methods for population and public health research and practice will be illustrated. A review of selected population health questions such as the HIV/AIDS epidemic, the cardiovascular disease epidemic, cigarette smoking, or screening for disease will be presented.
Terms: Winter 2021
Instructors: Keezer, Mark Robert; Dougherty, Geoffrey; Brassard, Paul (Winter)
Restriction(s): Not open to students who have taken EPIB 501.
Course not open to students enrolled in Epidemiology or Public Health programs.
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PPHS 511 Fundamentals of Global Health (3 credits)
Overview
PPHS : This exciting and interactive course aims to give students the opportunity to broaden their understanding and knowledge of global health issues, including global burden of diseases, determinants of health, transition in health and drivers of such transition, challenges in healthcare delivery in resource-limited settings, and the variety of agencies and actors engaged in addressing global health challenges. The course consists of lectures, case studies, debates, discussions and small group work.
Terms: Fall 2020
Instructors: Pai, Madhukar (Fall)
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PPHS 529 Global Environmental Health and Burden of Disease (3 credits)
Overview
PPHS : This course presents the grand challenges in global health from environmental and occupational risks along with the multi-disciplinary methods used to identify, control, and prevent them. It will introduce students to knowledge and skills in core disciplines of environmental health and approaches to environmental risk recognition, control and prevention in a global context.
Terms: Fall 2020
Instructors: Weichenthal, Scott Andrew (Fall)
Restriction(s): Not open to students who have taken EPIB 529.
1. Permission of instructor required for undergraduate students.
2.This course is open to graduate students and advanced undergraduates from all departments.
3. Previous coursework in statistics and environmental science is useful, though not required.
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.
