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Major Dietetics (115 credits)

Offered by: Dietetics & Human Nutrition     Degree: Bachelor of Science (Nutritional Sciences)

Program Requirements

The Dietetics Major, which includes a 40-week internship (Stage) as part of its degree requirements, is a professional program that leads to membership in a provincial regulatory body and professional licensure as a dietitian/nutritionist.

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 nutritionists, dietitians may work in health-care settings, nutrition counselling centres, clinics, and private practice. As community nutritionists, dietitians are involved in nutrition education programs through school boards, sports centres, 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.

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. Forty weeks of supervised professional experience, "Stage", in clinical and community nutrition and food service systems management are included in the undergraduate program.

Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements", in this publication for prerequisites and minimum credit requirements.

Academic Advising Coordinator: Sandy Phillips, M.Sc., R.D.
School of Dietetics and Human Nutrition
Laird Hall, Room 199b
Telephone: 514-398-7982

Notes:

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.

Advising Note for Professional Practice

Revision, July 2013. Start of revision.

* Note: 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 and must be passed with a minimum grade of C. Undergraduate registration is restricted to students in the Dietetics Major, CGPA greater than or equal to 3.0. Students in the Dietetics Major who have a CGPA below a 3.0 for two consecutive years will not be permitted to continue in the program. Visiting and Special students must contact the Academic Advising Coordinator (Dietetics) regarding course registration approval.

Due to limited capacity, Visiting and Special students may not register in any Professional Practice (Stage) courses. Contact the Undergraduate Academic Advising Coordinator (Dietetics) for more information.

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.

Revision, July 2013. End of revision.

Required Courses (100 credits)

Required courses and Professional Practice (Stage) courses are sequenced in a specific order over nine terms (3.5-year program). See http://www.mcgill.ca/dietetics for detailed information regarding the undergraduate program plan.

  • AEMA 310 Statistical Methods 1 (3 credits)

    Offered by: Plant Science (Agricultural & Environmental Sciences)

    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 2013, Winter 2014

    Instructors: Pierre R L Dutilleul, Valérie Gravel (Fall) Pierre R L Dutilleul, Valérie Gravel (Winter)

    • Two 1.5-hour lectures and one 2-hour lab
  • AGEC 242 Management Theories and Practices (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Overview

    Agricultural Economics : An introduction to contemporary management theories and practices in organizations of the food sector.

    Terms: Fall 2013

    Instructors: Brahm Canzer (Fall)

    • Fall
    • 3 lectures
  • AGEC 343 Accounting and Cost Control (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Overview

    Agricultural Economics : 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: Fall 2013

    Instructors: Steven Landry (Fall)

    • Fall
    • 3 lectures
  • ANSC 234 Biochemistry 2 (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.

    Terms: Winter 2014

    Instructors: Raj Duggavathi, Deborah Martin (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: FDSC 211 or LSCI 211
  • ANSC 323 Mammalian Physiology (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Denyse Laurin, Sarah Kimmins (Fall)

    • Fall
    • 3 lectures and one 3-hour lab
    • Prerequisite: LSCI 202 or LSCI 204 or ANSC 234, or permission of instructor
  • ANSC 424 Metabolic Endocrinology (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    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 2014

    Instructors: David Zadworny (Winter)

    • Winter
    • 3 lectures and one 3-hour lab
    • Prerequisite: ANSC 323
  • LSCI 211 Biochemistry 1 (3 credits)

    Offered by: Parasitology (Agricultural & Environmental Sciences)

    Overview

    Life Sciences : Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

    Terms: Fall 2013, Winter 2014

    Instructors: Armando Jardim, Elias Georges, Timothy Geary (Fall) Armando Jardim, Elias Georges, Reza Salavati (Winter)

    • Co-requisite: FDSC 230
    • Restriction: Not open to students who have taken FDSC 211
  • LSCI 230 Introductory Microbiology (3 credits)

    Offered by: Natural Resource Sciences (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Sebastien Faucher (Winter)

    • Winter
    • Restriction: Not open to students who have taken MICR 230.
  • NUTR 207 Nutrition and Health (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Linda J Wykes (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.
  • NUTR 208 Professional Practice Stage 1A (1 credit) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Introduction to the dietetics profession; principles and policies in food and nutrition essential to entry-level dietetics experiences; practice in dietary interviewing, problem solving and report writing related to Level 1 Professional Practice placements.

    Terms: Winter 2014

    Instructors: Sandy Phillips, Maureen Rose (Winter)

    • Winter
    • Prerequisites: All required courses in Term 1 of the Dietetics Major: AGEC 242, LSCI 211, NUTR 207, NUTR 214
    • Corequisites: All Required courses in Term 2 of the Dietetics Major
    • Restriction: Dietetics Major or Special Students (professional credentialing)
  • NUTR 209 Professional Practice Stage 1B (2 credits) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Directed, supervised experiences in nutrition services and food service operations management; integration into the professional team.

    Terms: Summer 2014

    Instructors: Joane Routhier (Summer)

    • Prerequisites: All U1 required courses of the Dietetics major: AGEC 242, ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217 and NUTR 322. All U0 math and science entrance requirements must be complete prior to commencement of NUTR 209.
    • The course NUTR 209 includes a $150 fee for the Level I stage manual and name tags for students' identification at their placement sites. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.
  • NUTR 214 Food Fundamentals (4 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Judy Campbell, Louise Thibault (Fall)

    • Fall
    • One 3-hour lecture and one 4-hour lab
    • Prerequisite: FDSC 230 or corequisite with instructor's permission.
    • Corequisite: FDSC 211 or LSCI 211
    • 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.
  • NUTR 217 Application: Food Fundamentals (4 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Judy Campbell, Maureen Rose, Louise Thibault (Winter)

    • Winter
    • One 3-hour lecture and one 4-hour lab
    • Prerequisite: NUTR 214
    • The course NUTR 217 includes a $200.00 fee for the laboratory supplies including food ingredients and required prepared text for the course. The fee is refundable until the end of the add/drop period.
  • NUTR 310 Professional Practice Stage 2A (1 credit) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Human food intake assessment and evaluation will be practiced including modules on dietary interviewing, nutrition education teaching plans and documentation for the medical record. Practical aspects of health and food service administration will be addressed.

    Terms: Winter 2014

    Instructors: Mary Hendrickson-Nelson (Winter)

    • Winter
    • One 2-hour conference/week
    • Prerequisite: NUTR 209
  • NUTR 311 Professional Practice Stage 2B (5 credits) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Mary Hendrickson-Nelson (Summer)

    • Prerequisites: ANSC 330 or NUTR 307, and all U2 required courses: AEMA 310, AGEC 343, ANSC 323, ANSC 424, NUTR 310, NUTR 337, NUTR 344, NUTR 345, NUTR 346.
    • 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.
  • NUTR 322 Applied Sciences Communication (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Maureen Rose (Winter)

    • Winter
    • 2 lectures, 1 lab
    • Prerequisite: Completion of 15 credits in a B.Sc. program
  • NUTR 337 Nutrition Through Life (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Emphasis on applied quantitative aspects of human nutrition. Nutrient utilization, evaluation and requirements, as related to dietary standards.

    Terms: Winter 2014

    Instructors: Stan Kubow (Winter)

    • Winter
    • 3 lectures, 1 conference
    • Prerequisites: ANSC 234 or BIOC 311, plus ANSC 330 or NUTR 307
  • NUTR 344 Clinical Nutrition 1 (4 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, diverticulosis, cancer, COPD, anorexia nervosa and bulimia.

    Terms: Winter 2014

    Instructors: Kristine G Koski (Winter)

    • Winter
    • Two 2-hour lectures
    • Prerequisites: ANSC 234 or BIOC 311, and ANSC 323, plus ANSC 330 or NUTR 307.
    • Corequisites: NUTR 337 and ANSC 424.
  • NUTR 345 Food Service Systems Management (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : An introductory course applying the principles of organizational management within the healthcare foodservice industry. Emphasis on understanding standards of quality control, customer relations and sanitation. Budget preparation, scheduling and cost control as well as menu preparation, recipe standardization and costing.

    Terms: Fall 2013

    Instructors: Maureen Rose (Fall)

    • Fall
    • Prerequisite: NUTR 209.
  • NUTR 346 Quantity Food Production (2 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Judy Campbell (Winter)

    • Winter
    • Prerequisite: NUTR 345
    • NUTR 346 includes a fee of $307.80 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.
  • NUTR 403 Nutrition in Society (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Sociocultural and economic influences on food choice and behaviour; health promotion and disease prevention through nutrition, particularly in high risk populations; the interaction of changing environment, food availability and quality as they affect health.

    Terms: Fall 2013, Winter 2014

    Instructors: Grace Marquis (Fall) Timothy A Johns (Winter)

    • Fall
    • 3 hour conference
    • Prerequisite: NUTR 337
  • NUTR 408 Professional Practice Stage 3A (1 credit) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Orientation and educational topics linking theory to practice for field placements in the clinical setting.

    Terms: Winter 2014

    Instructors: Sandy Phillips (Winter)

    • Prerequisite: NUTR 311
    • Corequisite: NUTR 409
  • NUTR 409 Professional Practice Stage 3B (8 credits) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Joane Routhier, Hugues Plourde, Maureen Rose (Winter)

    • Winter: 10 weeks
    • Prerequisites: NUTR 311, NUTR 403, NUTR 446, NUTR 450, NUTR 545.
    • The course NUTR 409 includes a $125 fee for the Level III manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
  • NUTR 436 Nutritional Assessment (2 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : An intense 4-week course focused on resolving clinically based case studies. The objectives: to develop skills in clinical problem solving, learn principles and methods for assessing the nutritional status of patients and to become skilled at interpreting clinical data relevant to assessing nutritional status and prognosis of hospitalized patients.

    Terms: Winter 2014

    Instructors: Hope Weiler (Winter)

    • Winter
    • Prerequisite: NUTR 337
    • 2 lectures
  • NUTR 438 Interviewing and Counselling (2 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Joane Routhier (Winter)

    • Winter
    • Two 2-hour conferences
    • Prerequisites: NUTR 344 and NUTR 311
  • NUTR 446 Applied Human Resources (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Linda Fraser (Fall)

    • Fall
    • 3 lectures, 1 conference
    • Prerequisite: AGEC 242
  • NUTR 450 Research Methods: Human Nutrition (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Introduction to methods of clinical, community, international, and laboratory-based nutrition research. Lectures, readings and assignments will cover basic research concepts. Students undertake a computer directed literature search and analysis.

    Terms: Fall 2013

    Instructors: Linda J Wykes (Fall)

    • Fall
    • 2 lectures, 3 hours research, 4 hours other
    • Prerequisites: AEMA 310 or BIOL 373, and NUTR 307 or ANSC 330
  • NUTR 510 Professional Practice - Stage 4 (14 credits) *

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Sandy Phillips, Hugues Plourde, Joane Routhier (Fall)

    • Fall: 17 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.
  • NUTR 545 Clinical Nutrition 2 (5 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Clinical nutrition intervention for gastrointestinal and liver disease, hypermetabolic states, diabetes mellitis, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.

    Terms: Fall 2013

    Instructors: Kristine G Koski, Hope Weiler (Fall)

    • Fall
    • Two 2.5-hour lectures
    • Prerequisites: NUTR 344 and ANSC 424
    • 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.

Complementary Courses (9 credits)

3 credits from either:

  • ANSC 330 Fundamentals of Nutrition (3 credits)

    Offered by: Animal Science (Agricultural & Environmental Sciences)

    Overview

    Animal Science : A discussion of the nutrients; water, carbohydrates, lipids, proteins, minerals and vitamins, with particular emphasis on their functions in and essentially for the animal organism.

    Terms: Fall 2013

    Instructors: Cin Thang (Fall)

    • Fall
    • 3 lectures
    • Prerequisite(s): FDSC 211 or LSCI 211 and ANSC 234 (ANSC 234 pre-req applies to students in B.Sc. Nutritional Sciences only).
  • NUTR 307 Human Nutrition (3 credits)

    Offered by: Dietetics & Human Nutrition (Faculty of Science)

    Overview

    Nutrition and Dietetics : Nutrition in human health and disease from the molecular to the organismal level. Nutrigenomics, the impact of genotype on nutrient metabolism, health and disease risk, and the role of nutrients in metabolic regulation.

    Terms: Fall 2013

    Instructors: Linda J Wykes (Fall)

    • Fall
    • Corequisites: ANSC 234 or BIOC 311, and PHGY 210 or ANSC 323 or NUTR 207
    • 3 lecture hours and 1 tutorial/conference hour.

Note: ANSC 330 or NUTR 307 must be taken in Fall of U2.

3 credits of Human Behavioural Science courses chosen from:

  • NUTR 301 Psychology (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2014

    Instructors: Peter Bender, Kristine G Koski (Winter)

    • Winter
    • 2 lectures and 1 conference

Or equivalent from another faculty

3 credits from the social sciences that may include, but are not limited to:

  • AGEC 200 Principles of Microeconomics (3 credits)

    Offered by: Agricultural Economics (Agricultural & Environmental Sciences)

    Overview

    Agricultural Economics : The field of economics as it relates to the activities of individual consumers, firms and organizations. Emphasis is on the application of economic principles and concepts to everyday decision making and to the analysis of current economic issues.

    Terms: Fall 2013

    Instructors: Kakali Mukhopadhyay (Fall)

    • Fall
    • 3 lectures
  • ENVR 201 Society, Environment and Sustainability (3 credits)

    Offered by: McGill School of Environment (School of Environment)

    Administered by: Faculty of Science

    Overview

    Environment : This course deals with how scientific-technological, socio-economic, political-institutional and behavioural factors mediate society-environment interactions. Issues discussed include population and resources; consumption, impacts and institutions; integrating environmental values in societal decision-making; and the challenges associated with, and strategies for, promoting sustainability. Case studies in various sectors and contexts are used.

    Terms: Fall 2013

    Instructors: Madhav Govind Badami, Nicolas Kosoy (Fall)

    • Fall
    • Section 001: Downtown Campus
    • Section 051: Macdonald Campus
  • ENVR 203 Knowledge, Ethics and Environment (3 credits)

    Offered by: McGill School of Environment (School of Environment)

    Administered by: Faculty of Science

    Overview

    Environment : Introduction to cultural perspectives on the environment: the influence of culture and cognition on perceptions of the natural world; conflicts in orders of knowledge (models, taxonomies, paradigms, theories, cosmologies), ethics (moral values, frameworks, dilemmas), and law (formal and customary, rights and obligations) regarding political dimensions of critical environments, resource use, and technologies.

    Terms: Fall 2013, Winter 2014

    Instructors: David Goodin, Julia Freeman (Fall) Jaye Dana Ellis (Winter)

    • Fall - Macdonald Campus; Winter - Downtown
    • Section 001: Downtown Campus
    • Section 051: Macdonald Campus
  • RELG 270 Religious Ethics and the Environment (3 credits)

    Offered by: Religious Studies (Faculty of Arts)

    Overview

    Religious Studies : Environmental potential of various religious traditions and secular perspectives, including animal rights, ecofeminism, and deep ecology.

    Terms: Fall 2013, Winter 2014

    Instructors: Eliza Rosenberg (Fall) Eliza Rosenberg (Winter)

    • Fall: Macdonald Campus (Ste-Anne-de-Bellevue). Winter: Downtown Campus.

Or social science course from another faculty

Elective Courses (6 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.

Alternate elective choices may include, but are not limited to:

  • AEHM 300 ESL: High Intermediate 1 (3 credits)

    Offered by: Agricultural & Env.Sc.-Dean (Agricultural & Environmental Sciences)

    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 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 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.
  • AEHM 301 ESL: High Intermediate 2 (3 credits)

    Offered by: Agricultural & Env.Sc.-Dean (Agricultural & Environmental Sciences)

    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 2013-2014 academic year.

    Instructors: There are no professors associated with this course for the 2013-2014 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.
  • AEHM 330 Academic and Scientific Writing (3 credits)

    Offered by: Agricultural & Env.Sc.-Dean (Agricultural & Environmental Sciences)

    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.

    Terms: Fall 2013

    Instructors: Carole Newman (Fall)

    • 3 hours
    • Prerequisite: entrance test.
  • NUTR 501 Nutrition in Developing Countries (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Grace Marquis (Fall)

    • Fall
    • 2 lectures and one seminar
    • Prerequisite: For undergraduate students, consent of instructor required
  • NUTR 503 Bioenergetics and the Lifespan (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    Overview

    Nutrition and Dietetics : Multidisciplinary approach that integrates principles of bioenergetics with nutrition through the lifespan.

    Terms: Fall 2013

    Instructors: Hugues Plourde, Ross Andersen (Fall)

    • Fall
    • Prerequisites: Undergraduate Basic Biochemistry (3 credits), Undergraduate Mammalian Physiology (EDKP 331 or PHGY 210 or ANSC 323), Undergraduate Introductory Nutrition (EDKP 392 or NUTR 207 or NUTR 307).
  • NUTR 512 Herbs, Foods and Phytochemicals (3 credits)

    Offered by: Dietetics & Human Nutrition (Agricultural & Environmental Sciences)

    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 2013

    Instructors: Timothy A Johns (Fall)

    • Fall
    • 3 lectures and a project
    • Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212

A Compulsory Immunization

A compulsory immunization program exists at McGill which is required for Dietetics students to practice. Students should complete their immunization before or soon after arriving at Macdonald campus; confirmation of medical/health documentation will be sent by the health nurse to the University Coordinator (Stage) and must be complete prior to commencement of Stage. Certain deadlines may apply.

Faculty of Agricultural & Environmental Sciences—2013-2014 (last updated Aug. 21, 2013) (disclaimer)