Nutrition Major - Sports 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 offers a core emphasis on the scientific fundamentals of nutrition and metabolism throughout the lifespan from the molecular to the organismal level. The concentration in sports nutrition integrates the influence of exercise and physical activity on health and chronic disease prevention. This degree does not lead to professional licensure as a Dietitian/Nutritionist. Graduates are qualified for careers in the biotechnology field, pharmaceutical and/or food industries, government laboratories, and the health science communications field. Graduates often continue on to graduate studies preparing for careers in research, medicine, and dentistry or as specialists in nutrition.
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. | ||
| EDKP 395 | Exercise Physiology. | 3 |
Exercise Physiology. Terms offered: this course is not currently offered. Examination of the physiological responses of the neuromuscular, metabolic, endocrine, and circulatory and respiratory systems to acute and chronic exercise. | ||
| 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 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 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 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 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 |
|---|---|---|
| ANAT 214 | Systemic Human Anatomy. | 3 |
Systemic Human Anatomy. Terms offered: this course is not currently offered. Introduction to the gross anatomy of the various organ systems of head, neck and trunk regions of the human body. Emphasis on functional anatomy. Laboratory component includes exploration of the human body through cadaveric prosections, imaging and other materials. | ||
| EDKP 261 | Motor Development. | 3 |
Motor Development. Terms offered: this course is not currently offered. Changes apparent in motor behaviour from conception to old age. Two perspectives are emphasized: 1) contemporary and historical theories of human development, 2) development of motor behaviour and influences of physical growth, sensori-perceptual development, information processing and socio-cultural factors. | ||
| EDKP 330 | Physical Activity and Public Health. | 3 |
Physical Activity and Public Health. Terms offered: this course is not currently offered. Introduction to literature on the role of physical activity and general health and well-being. Examination of exercise adherence issues, exercise prescription, and the economic impact of physical fitness programs in the workplace. Epidemiologic literature. Concepts of health promotion and public health. | ||
| EDKP 445 | Exercise Metabolism. | 3 |
Exercise Metabolism. Terms offered: this course is not currently offered. The biochemical structure and regulation of major biochemical pathways related to exercise. Examine the hormonal regulation of lipid, carbohydrate and protein metabolism during short and prolonged exercise as well as the influence of physical training. Examine gender-related differences and exercise metabolism. | ||
| EDKP 446 | Physical Activity and Ageing. | 3 |
Physical Activity and Ageing. Terms offered: this course is not currently offered. Review of ageing-related changes in circulatory, respiratory, neuromuscular, hormonal, metabolic and immune systems as they relate to functional limitations and the physiological responses to acute and chronic exercise. Examination of the role of exercise in mitigating ageing response. | ||
| EDKP 448 | Exercise and Health Psychology. | 3 |
Exercise and Health Psychology. Terms offered: this course is not currently offered. The psychological aspects of health and participation in exercise and physical activity. The application of psychological knowledge and methodology within exercise and health. Theory and evidence on selected topics in this area of study. | ||
| EDKP 449 | Neuromuscular and Inflammatory Pathophysiology. | 3 |
Neuromuscular and Inflammatory Pathophysiology. Terms offered: this course is not currently offered. Review of the physiological bases of selected disorders of the immune, renal, neurological and muscular-skeletal systems and an examination of the particularities of exercise responses and the effects of exercise conditioning in these populations. A special emphasis on the scientific bases for exercise prescription. | ||
| EDKP 485 | Cardiopulmonary Exercise Pathophysiology. | 3 |
Cardiopulmonary Exercise Pathophysiology. Terms offered: this course is not currently offered. The physiological bases of selected cardiovascular, respiratory and metabolic disorders and an examination of the particularities of exercise responses and the effects of exercise conditioning in these populations. A special emphasis on the scientific bases for exercise prescription. | ||
| EDKP 495 | Scientific Principles of Training. | 3 |
Scientific Principles of Training. Terms offered: this course is not currently offered. Application of physiological and kinesiological principles in the selection and evaluation of athletic and physical fitness programs. Specific topics studied will include aerobic and anaerobic training, interval training, circuit training, weight training for muscular strength and endurance, flexibility, motor ability, obesity and energy balance. | ||
| EDKP 542 | 3 | |
Terms offered: this course is not currently offered. | ||
| 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 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. | ||
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.