Nutrition Major - Global Nutrition (B.Sc.(Nutr.Sc.)) (90 credits)
Offered by: Human Nutrition (Faculty of Agricultural and Environmental Sciences)
Degree: Bachelor of Science (Nutritional Sciences)
Program credit weight: 90
Program Description
This Major covers many aspects of human nutrition and food and their impact on health and society at the community and international level. It offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan. The specialization in global nutrition emphasizes the importance of the interaction of nutrition, diet, water, environment, and infection. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in national and international governmental and non-governmental food and health agencies, in world development programs, in the food sector, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in public health, epidemiology, research, medicine, and dentistry or as specialists in nutrition.
Please refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this Course Catalogue for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Degree Requirements — B.Sc.
This program is offered as part of a Bachelor of Science (B.Sc.) degree.
To graduate, students must satisfy both their program requirements and their degree requirements.
- The program requirements (i.e., the specific courses that make up this program) are listed under the Course Tab (above).
- The degree requirements—including the mandatory Foundation program, appropriate degree structure, and any additional components—are outlined on the Degree Requirements page.
Students are responsible for ensuring that this program fits within the overall structure of their degree and that all degree requirements are met. Consult the Degree Planning Guide on the SOUSA website for additional guidance.
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.
Required Courses (63 credits)
All required courses must be passed with a minimum grade of C.
| Course | Title | Credits |
|---|---|---|
| AEMA 310 | Statistical Methods 1. | 3 |
Statistical Methods 1. Terms offered: Fall 2025, Winter 2026 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. | ||
| ANSC 234 | Biochemistry 2. | 3 |
Biochemistry 2. Terms offered: Winter 2026 Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion. | ||
| ANSC 323 | Mammalian Physiology. | 3 |
Mammalian Physiology. Terms offered: Fall 2025 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. | ||
| ANSC 424 | Metabolic Endocrinology. | 3 |
Metabolic Endocrinology. Terms offered: Winter 2026 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. | ||
| FDSC 200 | Introduction to Food Science. | 3 |
Introduction to Food Science. Terms offered: Fall 2025 This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science. | ||
| FDSC 251 | Food Chemistry 1. | 3 |
Food Chemistry 1. Terms offered: Winter 2026 A study of the chemistry and functionality of the major components comprising food systems, such as water, proteins, carbohydrates and lipids. The relationship of these components to food stability will be studied in terms of degradative reactions and processing. | ||
| FDSC 305 | Food Chemistry 2. | 3 |
Food Chemistry 2. Terms offered: Fall 2025 A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing. | ||
| LSCI 204 | Genetics. | 3 |
Genetics. Terms offered: Fall 2025 The course integrates classical, molecular and population genetics of animals, plants, bacteria and viruses. The aim is to understand the flow of genetic information within a cell, within families and in populations. Emphasis will be placed on problem solving based learning. The laboratory exercises will emphasize the interpretation of genetic experimental data. | ||
| LSCI 211 | Biochemistry 1. | 3 |
Biochemistry 1. Terms offered: Fall 2025, Winter 2026 Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism. | ||
| LSCI 230 | Introductory Microbiology. | 3 |
Introductory Microbiology. Terms offered: Winter 2026 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. | ||
| NUTR 207 | Nutrition and Health. | 3 |
Nutrition and Health. Terms offered: Fall 2025 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. | ||
| NUTR 214 | Food Fundamentals. | 4 |
Food Fundamentals. Terms offered: Fall 2025 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. | ||
| NUTR 307 | Metabolism and Human Nutrition. | 3 |
Metabolism and Human Nutrition. Terms offered: Fall 2025 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. | ||
| NUTR 322 | Applied Sciences Communication. | 3 |
Applied Sciences Communication. Terms offered: Winter 2026 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. | ||
| NUTR 337 | Nutrition Through Life. | 3 |
Nutrition Through Life. Terms offered: Winter 2026 Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour. | ||
| NUTR 344 | Clinical Nutrition 1. | 4 |
Clinical Nutrition 1. Terms offered: Winter 2026 Clinical nutrition assessment and dietary modification of pathological conditions including hypertension, lipid disorders and cardiovascular disease, obesity, cancer, COPD, introduction to diabetes, dysphagia. | ||
| NUTR 401 | Emerging Issues in Nutrition. | 1 |
Emerging Issues in Nutrition. Terms offered: Fall 2025 Investigation, discussion and presentations of emerging issues in nutrition. | ||
| NUTR 450 | Research Methods: Human Nutrition. | 3 |
Research Methods: Human Nutrition. Terms offered: Fall 2025 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. | ||
| NUTR 501 | Nutrition in the Majority World. | 3 |
Nutrition in the Majority World. Terms offered: Fall 2025 Current nutrition-related issues in the Majority World, emphasizing young children and other vulnerable groups. The integration of a life science and social science perspective. The multiple causes, consequences, policies, and interventions related to current nutrition. | ||
| NUTR 505 | Public Health Nutrition. | 3 |
Public Health Nutrition. Terms offered: Fall 2025 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. | ||
| NUTR 512 | Herbs, Foods and Phytochemicals. | 3 |
Herbs, Foods and Phytochemicals. Terms offered: this course is not currently offered. 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. | ||
Complementary Courses (12 credits)
12 credits of complementary courses are selected as follows:
Common Complementary Courses
6 credits selected from:
| Course | Title | Credits |
|---|---|---|
| ANSC 433 | Animal Nutrition and Metabolism. | 3 |
Animal Nutrition and Metabolism. Terms offered: Winter 2026 Introduction to fundamental aspects of animal nutrition, including gastrointestinal anatomy and physiology; nutrient digestion, absorption, and metabolism; nutrient functions and requirements of livestock species; evaluation of feedstuffs and their use in ration formulation; and feeding strategies. Laboratory classes will include hands-on experience on feed analyses, gastrointestinal tract dissections, nutritional experiments and demonstrations in livestock species as well as computer-based ration balancing exercises. | ||
| ANSC 560 | Biology of Lactation. | 3 |
Biology of Lactation. Terms offered: Fall 2025 An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels. | ||
| FDSC 537 | Nutraceutical Chemistry. | 3 |
Nutraceutical Chemistry. Terms offered: Fall 2025 The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods. | ||
| FDSC 545 | Advances in Food Microbiology. | 3 |
Advances in Food Microbiology. Terms offered: Winter 2026 An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods). | ||
| NUTR 503 | Nutrition and Exercise. | 3 |
Nutrition and Exercise. Terms offered: Winter 2026 Interaction of exercise physiology with nutrient and energy metabolism in healthy adults. Principles of physical training and role of physical activity and exercise in weight management and food intake regulation. Importance of physical activity in childhood, during pregnancy, in healthy adults and in improving functional capacity in the elderly. | ||
| NUTR 507 | Advanced Nutritional Biochemistry. | 3 |
Advanced Nutritional Biochemistry. Terms offered: Fall 2025, Winter 2026 Specialized advanced topics in human nutrition, biochemistry and metabolism, including the dietary absorption and metabolism of iron, copper, and selenium and their role in energy metabolism, antioxidant defence, toxin elimination, and redox signaling and food source contamination, nutritional toxicology, and the negative impact these toxins have on metabolic networks and antioxidant defences. | ||
| NUTR 511 | Nutrition and Behaviour. | 3 |
Nutrition and Behaviour. Terms offered: Fall 2025 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. | ||
| NUTR 537 | Advanced Human Metabolism. | 3 |
Advanced Human Metabolism. Terms offered: Winter 2026 Advanced topics in regulation and dysregulation of metabolism integrating mechanistic pre-clinical approaches to studying human health and disease. Presentation and critical analysis of metabolic research. | ||
| NUTR 545 | Clinical Nutrition 2. | 4 |
Clinical Nutrition 2. Terms offered: Fall 2025 Pathophysiology and clinical nutrition intervention for various medical conditions. Topics include gastrointestinal disorders, surgery and nutrition support. | ||
| NUTR 546 | Clinical Nutrition 3. | 4 |
Clinical Nutrition 3. Terms offered: Fall 2025 Clinical nutrition for diabetes, renal disease, eating disorders and other disorders in both adult and pediatric populations. | ||
| NUTR 551 | Analysis of Nutrition Data. | 3 |
Analysis of Nutrition Data. Terms offered: Fall 2025 Practical application of theoretical concepts in data analysis covering issues of study design, data collection, database organization, and statistical analysis using SPSS statistical software. Applications of statistical tests, reporting and interpretation of results, and data visualization. | ||
| PARA 438 | Immunology. | 3 |
Immunology. Terms offered: Fall 2025 An in-depth analysis of the principles of cellular and molecular immunology. The emphasis of the course is on host defence against infection and on diseases caused by abnormal immune responses. | ||
6 credits selected from:
| Course | Title | Credits |
|---|---|---|
| AGEC 330 | Agriculture and Food Markets. | 3 |
Agriculture and Food Markets. Terms offered: Fall 2025 Nature and organization of agricultural and food markets as economic institutions, including the application of economic theory to problems within the agri-food marketing chain. Spatial and temporal price relationships, and the role of market structure. | ||
| AGEC 442 | Economics of International Agricultural Development. | 3 |
Economics of International Agricultural Development. Terms offered: Winter 2026 The course deals with economic aspects of international development with emphasis on the role of food, agriculture and the resource sector in the economy of developing countries. Topics will include world food analysis, development project analysis and policies for sustainable development. Development case studies will be used. | ||
| AGRI 340 | Principles of Ecological Agriculture. | 3 |
Principles of Ecological Agriculture. Terms offered: Winter 2026 Focus on low-input, sustainable, and organic agriculture: the farm as an ecosystem; complex system theory; practical examples of soil management, pest control, integrated crop and livestock production, and marketing systems. | ||
| AGRI 411 | Global Issues on Development, Food and Agriculture. | 3 |
Global Issues on Development, Food and Agriculture. Terms offered: Winter 2026 International development and world food security and challenges in developing countries. Soil and water management, climate change, demographic issues, plant and animal resources conservation, bio-products and biofuels, economic and environmental issues specially in tropical and sub-tropical regions. Globalization, sustainable development, technology transfer and human resources needs for rural development. | ||
| ANSC 560 | Biology of Lactation. | 3 |
Biology of Lactation. Terms offered: Fall 2025 An interdisciplinary approach to the study of mammary development, the onset of lactation and its cessation, comparing the differences in mammalian species in mammary development from embryological, pre- and post-pubertal and pre- and post-partum aspects. Lactation at the cellular and biochemical levels. | ||
| ANTH 302 | New Horizons in Medical Anthropology. | 3 |
New Horizons in Medical Anthropology. Terms offered: this course is not currently offered. Using recent ethnographies as textual material, this course will cover theoretical and methodological developments in medical anthropology since the early 1990's. Topics include a reconsideration of the relationship between culture and biology, medical pluralism revisited, globalization and health and disease, and social implications of new biomedical technologies. | ||
| GEOG 303 | Health Geography. | 3 |
Health Geography. Terms offered: this course is not currently offered. Discussion of the research questions and methods of health geography. Particular emphasis on health inequalities at multiple geographic scales and the theoretical links between characteristics of places and the health of people. | ||
| GEOG 403 | Global Health and Environmental Change. | 3 |
Global Health and Environmental Change. Terms offered: this course is not currently offered. Major themes and contemporary case studies in global health and environmental change. Focus on understanding global trends in emerging infectious disease from social, biophysical, and geographical perspectives, and critically assessing the health implications of environmental change in different international contexts. | ||
| NUTR 341 | Global Food Security. | 3 |
Global Food Security. Terms offered: Fall 2025, Winter 2026 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. McGill undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security. | ||
| NUTR 430 | Directed Studies: Dietetics and Nutrition 1. | 3 |
Directed Studies: Dietetics and Nutrition 1. Terms offered: Summer 2025, Fall 2025, Winter 2026 An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator. | ||
| NUTR 506 | Qualitative Methods in Nutrition. | 3 |
Qualitative Methods in Nutrition. Terms offered: this course is not currently offered. Perspectives in study design, methods, and analysis. The application of qualitative research for developing, implementing, and evaluating community nutrition programs. Critiquing qualitative research articles and proposals for cultural safety and scientific rigour. | ||
| PARA 410 | Environment and Infection. | 3 |
Environment and Infection. Terms offered: Winter 2026 Infectious pathogens of humans and animals and their impact on the global environment are considered. The central tenet is that infectious pathogens are environmental risk factors. The course considers their impact on the human condition and juxtaposes the impact of control and treatment measures and environmental change. | ||
| PARA 515 | Water, Health and Sanitation. | 3 |
Water, Health and Sanitation. Terms offered: Winter 2026 The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries. | ||
| PPHS 501 | Population Health and Epidemiology. | 3 |
Population Health and Epidemiology. Terms offered: this course is not currently offered. This course presents concepts and methods of epidemiology at the introductory level. The use of epidemiologic methods for population and public health research and practice will be illustrated. A review of selected population health questions such as the HIV/AIDS epidemic, the cardiovascular disease epidemic, cigarette smoking, or screening for disease will be presented. | ||
| PPHS 511 | Fundamentals of Global Health. | 3 |
Fundamentals of Global Health. Terms offered: this course is not currently offered. This exciting and interactive course aims to give students the opportunity to broaden their understanding and knowledge of global health issues, including global burden of diseases, determinants of health, transition in health and drivers of such transition, challenges in healthcare delivery in resource-limited settings, and the variety of agencies and actors engaged in addressing global health challenges. The course consists of lectures, case studies, debates, discussions and small group work. | ||
| PPHS 529 | Global Environmental Health and Burden of Disease. | 3 |
Global Environmental Health and Burden of Disease. Terms offered: this course is not currently offered. This course presents the grand challenges in global health from environmental and occupational risks along with the multi-disciplinary methods used to identify, control, and prevent them. It will introduce students to knowledge and skills in core disciplines of environmental health and approaches to environmental risk recognition, control and prevention in a global context. | ||
Elective Courses (15 credits)
15 credits of Electives are taken to meet the minimum credit requirement for the degree. Reciprocal agreement allows all students to take a limited number of electives at any Quebec university. With prior approval students can take electives at any Canadian or international university.