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黑料社.CA / School of Human Nutrition / Programs / Undergraduate Programs

BSc(NutrSc) Dietetics Major

The BSc (Nutr Sc) Dietetics Major leads to eligibility to join a regulatory body in one of the provinces in Canada, and to be 鈥渞egistered鈥� or 鈥渓icensed鈥� to practice as a dietitian. The BSc Nutr Sci Nutrition Major does not lead to professional licensing as a dietitian-nutritionist. A person who completes the BSc Nutr Sci Nutrition Major is not allowed to call themself a "nutritionist" according to the regulations in Quebec for the use of that reserved title.

  • The purpose of each provincial regulatory body is to protect the public. In Quebec, the name of the regulatory body is the Ordre des di茅t茅tistes-nutritionnistes du Qu茅bec (ODNQ) (previously named Ordre professionnel des di茅t茅tistes du Qu茅bec (OPDQ)).
  • The Dietetics Major is recognized by ODNQ to meet the academic and internship requirements to be a registered dietitian/nutritionist in Quebec.
  • The 3.5 year (115 credit) program includes 40 weeks of internship called "Stage鈥�. These weeks of Stage are sequenced throughout the program starting with the first term of year 1.
  • In Quebec, the two titles, dietitian and nutritionist, are protected and equivalent with respect to training background. Dietitian-nutritionists promote health through food and nutrition in various domains including clinical nutrition care, foodservice management, and/or population and public health roles.

Program Vision and Mission

To improve human health and promote healthier societies by training future professional dietitian-nutritionists.

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Getting started

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Is the Dietetics Major for you?

If you are passionate about learning the science behind food composition and how healthy eating is a multi-faceted approach, this profession may be for you!听 You should have a strong science background, and enjoy communicating with others about food. You should be curious about food and nutrition, like reading scientific references, and enjoy sorting out fact from fiction. These are all clues towards an interest in the field of nutrition.

Where do dietitians work?

As a clinical nutritionist/counsellor in health care settings

  • in medical or surgical units
  • in nephrology, endocrinology and gastroenterology
  • in oncology and immunology
  • in geriatrics, etc.

You will assess the nutritional status of individuals and plan, implement and evaluate nutrition interventions as a member of the health care team.

路Organizing and managing the food system, from planning food purchase standards and nutritionally adequate menus to staff education, budget management and marketing will challenge your time and personnel management skills.

路 As a community nutritionist

  • in a CLSC, school board, health club
  • in community clinics
  • in international settings

Teaching individuals and groups about meeting their specific nutrient needs and monitoring their nutrition wellness will be your main goal.

路 As researchers and teachers

Dietitian-nutritionists capitalize on an advanced degree and study all the varied aspects of nutrition from the level of the cell to nutritional status of populations.

路 As a food service manager

  • in residential centres, hospitals, seniors' homes, prisons and schools
  • in sports centres, cafeterias and companies

路 As communications, public relations and marketing specialists

In food and nutrition with food companies and medical enterprises you will use your food and nutrition knowledge to promote specially formulated nutrition products, advocate on behalf of people with special nutrition needs, or develop educational materials for the public.

  • in private practice
  • in government
  • in product development
  • in public education

The dietitian-nutritionist is a food and nutrition consultant to physicians, food scientists, teachers, community workers and others, synthesizing nutrition science for application by the public.

What do I need to know before starting my application?

Language Requirements for Professional Practice (Stage)

All placement sites within the 黑料社 network are bilingual and require students to have, at minimum, a working knowledge of both English and French. French proficiency requirements for admission (effective Fall 2022) can be found at /undergraduate-admissions/french-proficiency.听

Immunization requirements

A compulsory immunization program exists at 黑料社 which is required for Dietetics students to practice. Students must complete their immunizations by the end of the first year of the Dietetics Major. The process should be initiated in the first fall semester of the first year; please be prepared to have your vaccination records available. More details related to the Student Wellness Hub and immunizations will be provided during your first semester.

Can we practice in all Canadian provinces?

Graduates of this accredited program are eligible to apply to become registered as a professional dietitian with the regulatory body of any province Canada.

If I have taken required courses at another University, will I be able to complete the program in less time than 3.5 years?

No, due to the sequencing of the Stages at the undergraduate level, 3.5 years is the minimum amount of time that the program will take, even if course equivalency or transfer credit is given for some courses.

Are there opportunities for Stage in other provinces in Canada or other countries?

Yes, but this would only occur for a portion of the last Stage, Level 4, and further details are discussed once students are within about 6 months of the final Stage. Opportunities in other provinces are limited, and we cannot guarantee that a rotation in another province will be secured. Similarly, some international opportunities can be available in the Caribbean and Africa. Students need to pay certain costs for these international opportunities (such as travel and accommodation).

Program Term by Term

Required Courses: 112 credits
Elective: 3 credits

Required courses and Professional Practice (Stage) courses are sequenced in a specific order over 9 terms (3 陆 year program).

To learn more about courses you need to register for and their order, please consult the Dietetics Major Summary Sheet (Students starting Fall 2021 or after)

If you have more questions about the course selection and offering, please email听sandy.phillips [at] mcgill.ca (Sandy Philips) (the university Coordinator for Professional Practice and
Undergraduate Academic Advising Coordinator) or your designated academic advisor (name will be available after the confirmation of admission on your student account on Minerva).

TERM BY TERM PROGRAM OF STUDY

TERM 1

LSCI 211. Biochemistry 1.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Parasitology (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025, Winter 2026
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Description

Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.
  • Co-requisite: FDSC 230
  • Restriction: Not open to students who have taken FDSC 211

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 207. Nutrition and Health.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

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.
  • Fall
  • 3 lectures
  • Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
  • Prerequisites: AEBI 122 or BIOL 112 or CEGEP equivalent OOXU
  • 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.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 208. Professional Practice Stage 1A.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 2
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

Introduction to the dietetics profession including ethics; provincial regulation; competencies and domains of practice; and dietetic practice in the hospital environment. Introductory activities related to food, food industry, agriculture, public health nutrition and clinical nutrition.
  • Fall
  • Prerequisite(s): All U0 (freshman) science/math entrance requirements or permission of instructor.
  • Corequisite(s): All Required courses in Term 1 of the Dietetics Major, IPEA 500
  • Restriction(s): Open only to students in the B.Sc. (Nutr.Sc.); Major in Dietetics.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


Note that IPEA 500 (0 credits) will be included in the course requirements for NUTR 208

NUTR 214. Food Fundamentals.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.
  • Fall
  • One 3-hour lecture and one 4-hour lab
  • Prerequisite: FDSC 230 or corequisite with instructor's permission.
  • Corequisite(s): LSCI 211 and NUTR 207
  • Not to be charged in Fall 2020. 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.
  • Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 341. Global Food Security.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025, Winter 2026
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Description

Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. 黑料社 undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.
  • Corequisite(s): NUTR 207 or permission of Instructor

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

TERM 2

ANSC 234. Biochemistry 2.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 211 or LSCI 211
  • Prerequisite: LSCI 211

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


LSCI 230. Introductory Microbiology.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Natural Resource Sciences (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

The occurrence and importance of microorganisms in the biosphere. Principles governing growth, death and metabolic activities of microorganisms. An introduction to the microbiology of soil, water, plants, food, humans and animals.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 217. Application: Food Fundamentals.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Nutrition, chemical and physical properties of food and complex food mixtures. Role of culture, food policy and environmental sustainability on food choices, procurement and preparation. Knowledge of ingredients, preservation, storage, packaging of food. Culturally diverse foods and food habits. Controlling chemical changes during preparation of food to obtain palatable, nutritious and safe food.
  • Restriction(s): Enrolment restricted to Dietetics major or permission of instructor.
  • Winter
  • One 3-hour lecture and one 4-hour lab
  • Prerequisite: NUTR 214 and NUTR 207
  • Restriction(s): Enrolment restricted to Dietetics major or permission of instructor.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 322. Applied Sciences Communication.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

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.
  • Winter
  • 2 lectures, 1 lab
  • Prerequisite: Completion of 15 credits in a B.Sc. program

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 343. Financial Management and Accounting.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Priniciples and concepts of financial management, accounting and cost control, analysis, utilization and communication of financial information. Cost value profit analysis, budgets and decision-making with applications in the food and nutrition sector.
  • Restriction(s): Not open to students who have taken AGEC 343.
  • Fall
  • 3 lectures

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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SUMMER (stage 1)

NUTR 209. Professional Practice Stage 1B.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 2
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Summer 2025
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Description

Introductory dietetic internship experience. Introduction to the hospital environment, client- centred care and the patient experience. Communication, dietary assessment, and nutrition education.
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
  • Prerequisite(s): All U0 math and science entrance requirements. All U1 required courses of the Dietetics major (ANSC 234, LSCI 211, LSCI 230, NUTR 207, NUTR 208, NUTR 214, NUTR 217, NUTR 322, NUTR 343 and NUTR 341).
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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*See Important Dates for actual dates

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TERM 3

AEMA 310. Statistical Methods 1.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Plant Science (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025, Winter 2026
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Description

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.
  • Two 1.5-hour lectures and one 2-hour lab
  • Please note that credit will be given for only one introductory statistics course. Consult your academic advisor.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 342. Applied Human Resources.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

This course provides a solid foundation of HR essentials and a philosophy from which to navigate in the work place, familiarity with federal and provincial legislation and knowledge of current challenges and issues; a discussion on the employee life cycle from recruitment and selection to termination and everything that happens in between; a paradigm for leadership and creating a culture of engagement and effectiveness.
  • Restrictions: Not open to students who have taken NUTR 446.
  • 1. Fall
  • 2. 3 lectures

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


ANSC 323. Mammalian Physiology.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

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.
  • This course carries an additional charge of $15 to cover the cost of a colour printed lab exercise book. The fee is refundable only during the withdrawal with full refund period.
  • Fall
  • 3 lectures and one 3-hour lab
  • Prerequisite(s): LSCI 202 or LSCI 204 or ANSC 234

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 345. Food Service Systems Management.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

Competency-based professional course for management of food service systems in healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.
  • Fall
  • Prerequisite: NUTR 209.
  • Restriction: Restricted to Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 307. Metabolism and Human Nutrition.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.
  • Prerequisite(s): ANSC 234
  • Corequisite(s): ANSC 323 or NUTR 207
  • Fall
  • 3 lecture hours and 1 tutorial/conference hour.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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TERM 4

ANSC 424. Metabolic Endocrinology.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Animal Science (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

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.
  • Winter
  • 3 lectures and one 3-hour lab
  • Prerequisite: ANSC 323

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 310. Professional Practice Stage 2A.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 2
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

The nutrition care process, clinical reasoning and documentation for the medical record. Preparation for the application of knowledge in practice, for clinical nutrition and food service administration rotations, will be addressed.
  • Winter
  • One 3-hour lecture/week
  • Prerequisite(s): NUTR 209.
  • Prerequisite(s): Fall term U2 required Dietetics Major courses

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 337. Nutrition Through Life.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.
  • Winter
  • 3 lectures, 1 conference
  • Prerequisites: ANSC 234 or BIOC 311, and NUTR 307

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 344. Clinical Nutrition 1.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia.
  • Winter
  • Two 2.5-hour lectures
  • Prerequisites: ANSC 323, NUTR 307, and (ANSC 234 or BIOC 311)
  • Corequisites: NUTR 337 and ANSC 424.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 346. Applied Food Service Management.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
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Description

Competency-based professional course focusing on human resources management, marketing, budgeting, HACCP principles, allergen management, recipe standardization, local and federal sanitation laws, and quality assurance in food settings and case studies. Students receive Allergen and WHMIS certification upon completion of this course.
  • Restrictions: Restricted to students in the Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
  • Winter
  • Prerequisite: NUTR 345
  • NUTR 346 includes a fee of $390.08 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.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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SUMMER (stage 2)

NUTR 311. Professional Practice Stage 2B.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 5
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Summer 2025
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Description

Two interrelated modules of directed experience in normal and clinical nutrition and food service management, in health care settings and the private sector.
  • Prerequisite(s): All U2 required courses: AEMA 310, NUTR 343, ANSC 323, ANSC 424, NUTR 307, NUTR 310, NUTR 337 (NUTR 342 or NUTR 446), NUTR 344, NUTR 345, NUTR 346.
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
  • 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.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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*See Important Dates for actual dates (May and June)

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TERM 5

NUTR 450. Research Methods: Human Nutrition.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

Introduction to how diverse approaches to nutrition research including international, community, laboratory, clinical, molecular, meta-analyses are necessary to advance the field of nutrition. Emphasis on ethics, scientific method, research process and analysis of results.
  • Fall
  • 2 hour lecture, 1 hour other per week
  • Prerequisites: AEMA 310 or BIOL 373, and NUTR 307

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 505. Public Health Nutrition.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

This course focuses on the nutrition status of populations, communities and groups of people using a public health lens. It identifies and assesses human nutrition issues and problems, their causes, influencing factors and social conditions using a social determinants of health framework. Offers opportunities to design and conduct needs assessments, design and plan programs and plan for their evaluation. The purpose and role of participatory approaches with diverse populations and Indigenous populations in particular will be analyzed. Health systems, public health and political influence in Canada, as related to nutrition will be addressed.
  • Prerequisite: NUTR 337
  • Restrictions: Not open to students who were registered for NUTR 403 in Fall 2017

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 511. Nutrition and Behaviour.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

This course will integrate biological, social and psychological determinants of eating and food choices in both health and disease. Topics will include behavioural theories relevant to eating and food choice, neurobiology of appetite regulation, mental health, obesity, chronic disease and effectiveness of behaviour-change intervention strategies.
  • 2 lectures and one seminar
  • Prerequisite: NUTR 337 and NUTR 344

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 545. Clinical Nutrition 2.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
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Description

Pathophysiology and clinical nutrition intervention for various medical conditions. Topics include gastrointestinal disorders, surgery and nutrition support.
  • 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.
  • Fall
  • One 3-hour lecture One 1-hour lab
  • Prerequisites: NUTR 337, NUTR 344 and ANSC 424

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 546. Clinical Nutrition 3.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 4
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
View offerings for in Visual Schedule Builder.

Description

Clinical nutrition for diabetes, renal disease, eating disorders and other disorders in both adult and pediatric populations.
  • 1. Fall
  • Prerequisite(s): NUTR 337, NUTR 344 and ANSC 424
  • Two 2.5-hr lectures

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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听

TERM 6 (stage 3)

NUTR 408. Professional Practice Stage 3A.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 1
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
View offerings for in Visual Schedule Builder.

Description

Competency-based educational topics linking theory to practice for field placements in the clinical setting. Topics include ethics, leadership and interprofessional teamwork.
  • Prerequisite: NUTR 311
  • Corequisites: NUTR 409, IPEA 501, IPEA 502, IPEA 503
  • Two 2 hr lectures/week
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


Note that three zero-credit courses IPEA 501, 502, 503 will be included in the course requirements for NUTR 408

NUTR 409. Professional Practice Stage 3B.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 9
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
View offerings for in Visual Schedule Builder.

Description

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.
  • Winter: 11 weeks
  • Prerequisites: NUTR 311, NUTR 342 or NUTR 446 , NUTR 450, NUTR 505, NUTR 545 and NUTR 546.
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
  • The course NUTR 409 includes a $125.00 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.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 438. Interviewing and Counselling.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 3
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Winter 2026
View offerings for in Visual Schedule Builder.

Description

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.
  • Winter
  • Three 3-hour conferences
  • Prerequisites: NUTR 344 and NUTR 311

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

**See Important Dates for actual dates (February to April)

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TERM 7 (stage 4)

NUTR 508. Professional Practice Stage 4A.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 7
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
View offerings for in Visual Schedule Builder.

Description

Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes at least one main clinical nutrition rotation, and may include additional weeks in other domains of practice.
  • Corequisite(s): NUTR 509
  • Prerequisite(s): NUTR 409
  • This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
  • 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.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.


NUTR 509. Professional Practice Stage 4B.

Note: For information about Fall 2025 and Winter 2026 course offerings, please check back on May 8, 2025. Until then, the "Terms offered" field will appear blank for most courses while the class schedule is being finalized.

Credits: 7
Offered by: Human Nutrition (Faculty of Agric Environ Sci)
Terms Offered: Fall 2025
View offerings for in Visual Schedule Builder.

Description

Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes management and community rotations.
  • Corequisites(s): NUTR 508
  • Prerequisite(s): NUTR 409
  • 1. This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.

Most students use Visual Schedule Builder (VSB) to organize their schedules. VSB helps you plan class schedules, travel time, and more.

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*See Important Dates for actual dates (end of August to December)

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ELECTIVE COURSE

Students are required to take one 3-credit elective course in any term of their Dietetics Major Program.听

听

Professional Practice

What will I do in the other Levels of Stage?

Levels 2, 3 and 4 occur at a variety of placement sites in Quebec. The majority of the placements are on the Island of Montreal in hospital, geriatric or community centres. Placements provide exposure to Clinical Nutrition, Management and Community nutrition. Because the Stages are divided into 4 levels, students get to see a variety of placement sites, since normally they are placed in different sites for every level of Stage. In the clinical nutrition rotations, students are involved in individualized care for patients who require specialized therapeutic diets for their medical condition. In management rotations, students participate in projects and learn about practical applications of food and nutrition in both traditional (hospital) and non-traditional (community) settings. In community rotations, students are exposed to working with groups to promote healthy nutrition.

If you have more questions about the professional practice (Stage), please email sandy.phillips [at] mcgill.ca (Sandy Philips) (university Coordinator for Professional Practice and
Undergraduate Academic Advising Coordinator).

Previous cohorts

2024-2025

2023-2024

2022-2023

2021-2022

SHN-Class of 2020-2021SHN-Class of 2020-2021
Class of 2020-2021

SHN Class of 2019-2020
Class of 2019-2020


Class of 2018-2019


Class of 2017-2018


Class of 2016


Class of 2015


Class of 2014

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