X. Degree Programs

Bachelor of Applied Science (B.A.Sc.)

Applied Human Nutrition (AHN)

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 13.00 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.


Semester 1
CHEM*1040 [0.50] General Chemistry I
FRHD*1100 [0.50] Life: Health and Well-Being
PSYC*1000 [0.50] Introduction to Psychology
One of:
HTM*2700 [0.50] Introductory Foods
NUTR*1010 [0.50] Nutrition and Society
0.50 electives
Note: HTM*2700 is recommended for Semester 1 if capacity allows, but may also be taken in Semester 2 by choosing NUTR*1010 in Semester 1
Semester 2
CHEM*1050 [0.50] General Chemistry II
One of:
HTM*2700 [0.50] Introductory Foods
NUTR*1010 [0.50] Nutrition and Society
One of:
FRHD*1020 [0.50] Couple and Family Relationships
SOC*1100 [0.50] Sociology
1.00 electives
*See note in Semester 1
Semester 3
BIOC*2580 [0.50] Introduction to Biochemistry
HTM*2030 [0.50] Control Systems in the Hospitality Industry
NUTR*2050 [0.50] Family and Community Nutrition
STAT*2080 [0.50] Introductory Applied Statistics I
One of:
CIS*1200 [0.50] Introduction to Computing
MCS*2020 [0.50] Marketing Information Management
Note: HTM*2030 may be taken in Semester 4.
Semester 4
MICR*2420 [0.50] Introduction to Microbiology
NUTR*3210 [0.50] Fundamentals of Nutrition
STAT*2090 [0.50] Introductory Applied Statistics II
1.00 electives or restricted electives
Semester 5*
BIOM*3200 [1.00] Mammalian Physiology
FRHD*3070 [0.50] Research Methods: Family Studies
1.00 electives or restricted electives
* students planning to apply for a dietetic internship must take HTM*3090. HTM*3090 is recommended in Semester 5 in place of elective or restricted elective if capacity allows, but it may also be taken in Semester 6.
Semester 6
BUS*3000 [0.50] Human Resources Management
FRHD*3400 [0.50] Communication and Counselling Skills
NUTR*3090 [1.00] Clinical Nutrition I
0.50 electives or restricted electives
Note: BUS*3000 may be taken in Semester 7.
Semester 7
NUTR*4010 [0.50] Nutritional Assessment
NUTR*4040 [0.50] Clinical Nutrition II
NUTR*4070 [0.50] Nutrition Education
1.00 electives or restricted electives
Semester 8
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.
Restricted Electives

In addition to the 13.00 required credits listed above, students must take 1.50 restricted electives, including one 3000 level course, from the following list:

FOOD*2010 [0.50] Principles of Food Science
One of
FOOD*2400 [0.50] Introduction to Food Chemistry
FOOD*3030 [0.50] Food Chemistry I
One of
FOOD*2410 [0.50] Introduction to Food Processing
FOOD*3160 [0.75] Food Processing I
One of
FOOD*2420 [0.50] Introduction to Food Microbiology
FOOD*3230 [0.75] Food Microbiology
FOOD*3430 [0.50] Introduction to Food Analysis
FOOD*3700 [0.50] Sensory Evaluation of Foods
HTM*2740 [0.50] Cultural Aspects of Food
HTM*3780 [0.50] Economics of Food Usage
NUTR*3110 [0.50] Food Security
NUTR*3150 [0.50] Aging and Nutrition

Note: Some of the restricted electives require prerequisites that are not included in the major.


There are 5.50 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.

University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1