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Introduction

Nutritional Sciences represents an exciting and challenging area of study of a truly interdisciplinary nature. Understanding of the impact of nutrition on health and its role in disease prevention is based upon a knowledge of the metabolic processes involved (nutrient requirements and utilization, food additive metabolism and safety), of the chemistry of foods (food composition, preservation, and production) and of social and behavioural factors (determinants of food selection). Thus, in this program, the physical, biological and social sciences are integrated in consideration of the national and international goals of achieving an appropriate supply and utilization of food.

Most career opportunities in Nutritional Sciences require training beyond the undergraduate level. The Specialist Program provides excellent preparation for entry into a professional faculty such as Medicine and Dentistry, or for postgraduate studies in nutrition research or community nutrition.

Please note that this Department does not offer an undergraduate dietetics program. Students interested in applying for a dietetic internship after graduation should contact the Dietitians of Canada for information.

Undergraduate Secretary:

Professor A.V. Rao, FitzGerald Building

Enquiries:

FitzGerald Building, 150 College Street, Room 316 (978-2747)

NUTRITIONAL SCIENCES PROGRAM

NUTRITIONAL SCIENCES (Hon.B.Sc.)

Enrolment in the Specialist Program can begin at the end of first year, and admission is based on maintaining an overall GPA of 2.7 in the required courses.

Specialist program:
(12.5 full courses or their equivalent, including at least one 400-series course)

First Year:
BIO 150Y; CHM (138H, 139H)/151Y; MAT 135Y/137Y; PHY 110Y/138Y/140Y (PHY 138Y recommended)

Second Year:
BIO 250Y; CHM 240Y/248Y; STA (220H, 221H/JBS 229H)

Third Year:
BCH (310H, JLM 349H)/BCH 320Y, 370H; CHM 217H; NFS 384H, 386H; PSL 302Y

Fourth Year:

1. NFS 484H
2. Two of NFS 486H, 487H, 488H, 490H, 494Y