University of Guelph 1998-99 Undergraduate Calendar

X--Degree Programs

Applied Human Nutrition

Department of Family Studies, College of Social and Applied Human Sciences.

The Applied Human Nutrition major recognizes both the biological and the social facets of human nutrition. It focuses on nutrition from a preventive, maintenance and therapeutic perspective, all of which require a thorough understanding of the related biological sciences and of selected aspects of the behavioral sciences. Students learn about nutrition and its application to the maintenance of health and the prevention and treatment of disease. They also learn about individual and social behaviour, particularly in family settings, and the implications of behavioral factors in the establishment of good nutrition status from conception through to old age.

All students in the Applied Human Nutrition major must include the core of [14.00] required and [1.50] restricted electives in the minimum of [20.00] passed credits. Students normally register for courses according to the semesters indicated below for Fall and Winter sequencing.

Those students wishing to compete for admission to a post-graduate dietetic internship will be assisted by departmental advisors in the selection of courses that will meet the academic requirement of the Dietitians of Canada and the Ontario College of Dietetics for eligibility for internship and/or membership.

Successful completion of the requirements will allow students to compete for a limited number of dietetic internship positions. Most graduates completing dietetic internships are employed in hospitals and other health care agencies such as community health centres and long-term care facilities. Others find employment in a wider range of vocations including those associated with health and education in the government or private sectors, or with the food industry. Still others proceed to graduate study in fields such as nutrition, public health nutrition, medicine or education.


Semester 1

19-104 [0.50] General Chemistry I
54-270 [0.50] Introductory Foods
71-101 [0.50] Nutrition and Society
80-120 [0.50] Dynamics of Behaviour
86-110 [0.50] Sociology *

*Students who do not have standing in OAC Biology, or equivalent, must substitute 15-102 for 86-110 in semester 1. Semester 2 must include 86-110 if this substitution is made.

Semester 2

19-105 [0.50] General Chemistry II
39-201 [0.50] Couple and Family Relationships
65-100 [0.50] General Microbiology
80-110 [0.50] Principles of Behaviour
[0.50] elective

Semester 3

19-258 [0.50] Introductory Biochemistry
26-202 [0.50] Information Management
54-203 [0.50] Control Systems in the Hospitality Industry *
71-205 [0.50] Family and Community Nutrition
[0.50] elective or restricted elective

*May be taken in semester 4.

Semester 4

19-356 [0.50] Structure and Function in Biochemistry
71-319 [0.50] Fundamentals of Nutrition
71-321 [0.50] Fundamentals of Nutrition
74-203 [0.50] Philosophy of Medicine
74-260 [0.50] Business and Professional Ethics
[1.00] elective or restricted elective

Semester 5

39-307 [0.50] Research Methods - Family Studies
89-208 [0.50] Introductory Applied Statistics I
98-310 [0.50] Mammalian Physiology I
[1.00] elective or restricted elective

NOTE:Students planning to apply for a dietetic internship must take 54-309 in semester 5 in place of elective or restricted elective.

Semester 6

39-340 [0.50] Communication in Family Consultation
54-300 [0.50] Human Resources Management *
71-304 [0.50] Nutritional Aspects of Human Disease I
89-209 [0.50] Introductory Applied Statistics II
98-311 [0.50] Mammalian Physiology II

*May be taken in semester 7.

Semester 7

71-401 [0.75] Nutritional Assessment
71-404 [0.75] Nutritional Aspects of Human Disease II
71-407 [0.50] Nutrition Education
[0.50] elective or restricted elective

Semester 8

71-490 [0.50] Selected Topics in Human Nutrition *
[2.00] electives or restricted electives

*With approval from the instructor, students may substitute 71-481 and 71-491 for 71-490.

Restricted Electives

In addition to the [14.00] required credits listed above, students must take [1.50] restricted electives from the following list:

42-241 [0.50] Introduction to Food Processing
42-310 [0.75] Food Chemistry I
42-311 [0.50] Food Chemistry II
42-323 [0.75] Food Microbiology
42-370 [0.50] Sensory Evaluation of Foods
54-274 [0.50] Cultural Aspects of Food
54-378 [0.50] Economics of Food Usage
Courses in different departments which complement the major and which may be taken as electives include:
01-125 [0.50] Agrifood System Trends and Issues
26-100 [0.50] Marketing
40-100 [0.50] Concepts in Human Genetics
71-333 [0.50] Micronutrients and Health: Concepts and Controversies
71-402 [0.50] Nutrition, Growth and Development
71-420 [0.50] Nutrition and Immune Function
71-421 [0.50] Nutrition, Exercise and Energy Metabolism
71-485 [0.50] Field Experience in Nutrition Education


There are [4.50] electives throughout the major which may be fulfilled by electing courses in any subject provided that the student has the prerequisite courses and can schedule them. Some electives and restricted elective courses are intended to contribute to a liberal education, while others permit students to work toward specific academic and career goals. Departmental advisors will assist students in selection of courses that will meet the requirements of the Dietitians of Canada for eligibility for Internship and/or membership, and when requested, can assist in selection of electives to complement the core requirements.

1998-99 Undergraduate Calendar
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Last revised: March 16 1998.