Note: This is the 2016–2017 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.
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 (109 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 2016, Winter 2017
Instructors: Dutilleul, Pierre R L; Gravel, Valérie (Fall) Dutilleul, Pierre R L; Gravel, Valérie (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 2017
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 2016
Instructors: Kimmins, Sarah; 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 2017
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 2016, Winter 2017
Instructors: 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 2017
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 2016
Instructors: Wykes, Linda J (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 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 2016
Instructors: Phillips, Sandy; Plourde, Hugues; Routhier, Joane (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 2017
Instructors: Routhier, Joane; Plourde, Hugues; Rose, Maureen (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).
Note 1: 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.
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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 2016
Instructors: Rose, Maureen; Duhamel, Paul-Guy (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 2017
Instructors: Spigelski, Dina Lynn; Duhamel, Paul-Guy (Winter)
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NUTR 307 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 2016
Instructors: Agellon, Luis; Wykes, Linda J (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 2017
Instructors: Hendrickson-Nelson, 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: Summer 2017
Instructors: Hendrickson-Nelson, Mary; Plourde, Hugues; Routhier, Joane (Summer)
Prerequisite(s): All U2 required courses: AEMA 310, NUTR 343, ANSC 323, ANSC 424, NUTR 307, NUTR 310, NUTR 337, NUTR 344, NUTR 345, NUTR 346, NUTR 446.
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 2017
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 2017
Instructors: Iskandar, Michèle (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 2016
Instructors: Melgar-Quiñonez, Hugo (Fall)
Corequisite(s): NUTR 207 or permission of Instructor
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NUTR 343 Accounting and Cost Control (3 credits)
Overview
Nutrition and Dietetics : 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: Winter 2017
Instructors: Landry, Steven (Winter)
Fall
3 lectures
Restriction(s): Not open to students who have taken AGEC 343.
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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 2017
Instructors: Chevalier, Stephanie (Winter)
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NUTR 345 Food Service Systems Management (4 credits)
Overview
Nutrition and Dietetics : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on management theory, marketing, quality control, customer relations, food safety and sanitation, budget preparation, principles of menu planning, recipe standardization and costing.
Terms: Fall 2016
Instructors: Duhamel, Paul-Guy (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 2017
Instructors: Duhamel, Paul-Guy (Winter)
Winter
Prerequisite: NUTR 345
NUTR 346 includes a fee of $315.23 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 : Health systems, public health and political influence in Canada, as related to nutrition. Assessment of food and nutrition related issues of communities/populations; nutrition surveillance data; sociocultural and economic influences on food choice and behaviour; health promotion planning and disease prevention; evaluation of community interventions.
Terms: Fall 2016
Instructors: Marquis, Grace (Fall)
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 (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 2017
Instructors: Routhier, Joane; Plourde, Hugues; Rose, Maureen (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: Winter 2017
Instructors: Routhier, Joane (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 2016
Instructors: Fraser, Linda (Fall)
Fall
3 lectures, 1 conference
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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 2016
Instructors: Basu, Niladri (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, food service management, nutrition education and community nutrition, in health care setting and in the private sector.
Terms: Fall 2016
Instructors: Phillips, Sandy; Plourde, Hugues; Routhier, Joane (Fall)
Fall: 16 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 (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 2016
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)
Complementary Courses (3 credits)
3 credits (200 level or higher) in human behavior social science from the following list, or another 3-credit human behavior course approved by your adviser.
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EDPE 300 Educational Psychology (3 credits)
Overview
Ed Psych & Couns (Psychology) : Selected theories, models, and concepts relevant to planning and reflecting upon educational practice and improvement. Overview of development, learning, thinking, motivation, individual difference, etc. In relation to applications in classroom teaching and learning, the complementary role of counsellors and psychologists, educational computing and technology. The Youth Protection Act.
Terms: Fall 2016, Winter 2017
Instructors: Conrod, Scott (Fall) Conrod, Scott (Winter)
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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 2017
Instructors: Bender, Peter (Winter)
Winter
2 lectures and 1 conference
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PSYC 215 Social Psychology (3 credits)
Overview
Psychology : The course offers students an overview of the major topics in social psychology. Three levels of analysis are explored beginning with individual processes (e.g., attitudes, attribution), then interpersonal processes (e.g., attraction, communication, love) and finally social influence processes (e.g., conformity, norms, roles, reference groups).
Terms: Fall 2016, Winter 2017
Instructors: Baldwin, Mark W (Fall) Human, Jacqueline (Winter)
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SOCI 210 Sociological Perspectives (3 credits)
Overview
Sociology (Arts) : Major theoretical perspectives and research methods in sociology. The linkages of theory and method in various substantive areas including: the family, community and urban life, religion, ethnicity, occupations and stratification, education, and social change.
Terms: Fall 2016, Winter 2017, Summer 2017
Instructors: Lange, Matthew (Fall) Elrick, Jennifer (Winter) Quamruzzaman, Amm (Summer)
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 2016-2017 academic year.
Instructors: There are no professors associated with this course for the 2016-2017 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 2016-2017 academic year.
Instructors: There are no professors associated with this course for the 2016-2017 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: Fall 2016
Instructors: Newman, Carole (Fall)
3 hours
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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 2016
Instructors: Marquis, Grace (Fall)
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 2016
Instructors: Plourde, Hugues (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 2016
Instructors: Johns, Timothy A (Fall)
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.
Faculty of Agricultural & Environmental Sciences—2016-2017 (last updated Aug. 26, 2016) (disclaimer)