Dietetics and Human Nutrition

Program Overview

MAJOR IN DIETETICS Three and a Half Year Program (excluding freshman year) The 3.5 year (115 credits) Dietetics Major leads to eligibility for registration as a professional Dietitian/Nutritionist. The program includes 40 weeks of internship (Professional Practice – Stage) which is integrated into each year of study. The program is accredited by Dietitians of Canada. Students are exposed to a variety of practice settings including clinical nutrition, community nutrition and food service. Required Courses: 109 credits including 32 stage credits Complementary Courses: 3 credits Elective Courses: 3 credits (Total 115 Credits) Admission Requirements: Refer to the Admissions Guide. Use the search tool or contact the Student Affairs Office or 514-398-7925 for specific information. For more information on the Major in Dietetics, you may contact Sandy Phillips with questions. Students in the Nutrition Major with questions about their program or transferring to another program should contact their Student Advisor. MAJOR IN NUTRITION Three Year Program (excluding freshman year) The BSc (NutrSc) Nutrition Major is a 90-credit undergraduate science degree. At its core, it deals with how diet and nutrition affect human health and disease risk. It offers exciting opportunities to specialize in one of 4 concentrations, to incorporate research experience, travel for field studies, or a Minor in your program. It is excellent preparation for many careers including medical school, veterinary school and other professional schools, for graduate school, or for work in the food, pharma or other industry, government or NGO, or global health organizations. This Major does not lead to professional licensure as a Dietitian/Nutritionist. The 3-year Nutrition Major offers four specializations: Food Function and Safety Global Nutrition Sports Nutrition Metabolism, Health and Disease Required Courses: 63 credits Complementary Courses: 12 credits Elective Courses: 15 credits (Total 90 Credits) Admission Requirements: Refer to the Admissions Guide. Use the search tool or contact the Student Affairs Office or 514-398-7925 for specific information. For more information on the Nutrition Major, you may contact Christine Gurekian with questions. Students in the Nutrition Major with questions about their program or transferring to another program should contact their Student Advisor. BSc IN FOOD SCIENCE/BSc IN NUTRITIONAL SCIENCES Two Complementary Fields, One Program Earn two concurrent BSc degrees: one in Food Science and one in Nutritional Sciences Four Year program (excluding freshman year) Plenty of Great Employment Opportunities McGill University has taken the innovative lead in combining both majors. Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths. The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands. A 3-month stage in industry is included in the final term of the program. The stage can be either in the food or nutrition sector according to each student’s individual interests. Required Courses: 80 credits Complementary Courses: 30 credits Elective Courses: 12 credits Admission Requirements: Refer to the Admissions Guide. Use the search tool or contact the Student Affairs Office or 514-398-7925 for specific information. For more information on the Concurrent Degree, you may contact Dr Stan Kubow with questions. Students in the Concurrent Degree with questions about their program or transferring to another program should contact their Student Advisor.

Academic Requirements