X--Degree Programs, Bachelor of Applied Science (B.A.Sc.)
Department of Family Relations and Applied Nutrition, 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.
The B.A.Sc. Applied Human Nutrition program is accredited by the Dietitians of Canada.
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 College of Dietitians of Ontario 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.
CHEM*1040 [0.50] General Chemistry I
HTM*2700 [0.50] Introductory Foods
MICR*1020 [0.50] Fundamentals of Applied Microbiology
PSYC*1200 [0.50] Dynamics of Behaviour
SOC*1100 [0.50] Sociology
Note: Students who do not have standing in OAC Biology, or equivalent, must substitute BIOL*1020 for SOC*1100 in Semester 1. Semester 2 must include SOC*1100 if this substitution is made.
CHEM*1050 [0.50] General Chemistry II
FRHD*1020 [0.50] Couple and Family Relationships
NUTR*1010 [0.50] Nutrition and Society
PSYC*1100 [0.50] Principles of Behaviour
CHEM*2580 [0.50] Introductory Biochemistry
HTM*2030 [0.50] Control Systems in the Hospitality and Tourism Industry
NUTR*2050 [0.50] Family and Community Nutrition
STAT*2080 [0.50] Introductory Applied Statistics I
CIS*1200 [0.50] Introduction to Computing
COST*2020 [0.50] Information Management
Note: HTM*2030 may be taken in Semester 4.
CHEM*3560 [0.50] Structure and Function in Biochemistry
STAT*2090 [0.50] Introductory Applied Statistics II
1.00 elective or restricted elective
NUTR*3190 [0.50] Fundamentals of Nutrition
NUTR*3210 [0.50] Fundamentals of Nutrition
BIOM*3100 [0.50] Mammalian Physiology I
FRHD*3070 [0.50] Research Methods - Family Studies
1.50 elective or restricted elective
* students planning to apply for a dietetic internship must take HTM*3090 in Semester 5 in place of elective or restricted elective
BIOM*3110 [0.50] Mammalian Physiology II
FRHD*3400 [0.50] Communication and Counselling Skills
HTM*3000 [0.50] Human Resources Management
NUTR*3040 [0.50] Clinical Nutrition I
0.50 elective or restricted elective
Note: HTM*3000 may be taken in Semester 7.
NUTR*4010 [0.75] Nutritional Assessment
NUTR*4040 [0.75] Clinical Nutrition II
NUTR*4070 [0.50] Nutrition Education
0.50 elective or restricted elective
NUTR*4900 [0.50] Selected Topics in Human Nutrition
2.00 electives or restricted electives
Note: With approval from the instructor, students may substitute NUTR*4810 and NUTR*4910 for NUTR*4900.
In addition to the 14.00 required credits listed above, students must take 1.50 restricted electives from the following list:
FOOD*2010 [0.50] Principles of Food Science
FOOD*2410 [0.50] Introduction to Food Processing
FOOD*2420 [0.50] Introduction to Food Microbiology
FOOD*3010 [0.50] Food Chemistry
FOOD*3020 [0.50] Food Chemistry Laboratory
FOOD*3230 [0.75] Food Microbiology
FOOD*3700 [0.50] Sensory Evaluation of Foods
HTM*2740 [0.50] Cultural Aspects of Food
HTM*3780 [0.50] Economics of Food Usage
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.
Courses in different departments which complement the major and which may be taken as electives include:
AGR*1250 [0.50] Agrifood System Trends and Issues
COST*1000 [0.50] Introduction to Marketing Management
MBG*1000 [0.50] Genetics and Society
NUTR*3330 [0.50] Micronutrients, Phytochemicals and Health
NUTR*4020 [0.50] Nutrition, Growth and Development
NUTR*4200 [0.50] Nutrition and Immune Function
NUTR*4210 [0.50] Nutrition, Exercise and Energy Metabolism
NUTR*4850 [0.50] Field Experience in Nutrition Education
PHIL*2030 [0.50] Philosophy of Medicine
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