BSc Honors in Food Science; BSc Honors in Nutrition; BSc in Nutrition and Food Science, General Program; BSc in Nutrition and Food Science, Dietetics Specialization; and BSc in Nutrition and Food Science, Food Science and Technology Specialization.
34.15 BSc Honors in Food Science; BSc Honors in Nutrition; BSc in Nutrition and Food Science, General Program; BSc in Nutrition and Food Science, Dietetics Specialization; and BSc in Nutrition and Food Science, Food Science and Technology Specialization.
34.15.1 General Information
The Faculty offers courses leading to the degree of BSc Honors in Food Science, BSc Honors in Nutrition, BSc in Nutrition and Food Science, BSc in Nutrition and Food Science (Dietetics Specialization), and BSc in Nutrition and Food Science (Food Science and Technology Specialization). A minimum of 
120 is required to complete the program for the degree programs. The programs incorporate experiential learning into coursework to enable students to develop skills in nutrition and food science.
Honors programs are directed to highly-motivated students with exceptional ability. Two honors programs are available in the Faculty: BSc Honors in Food Science (see §34.15.1) and BSc Honors in Nutrition (see §34.15.2). Honors is the preferred program for students who aim for research-oriented careers or who plan to pursue graduate studies. Entrance to these programs takes place after at least one year of university (or equivalent) studies. The Honors in Food Science program meets the guidelines of the Institute of Food Technologists (IFT). Students normally complete their first year in the BSc Nutrition and Food Science General Program
The Nutrition and Food Science General Program (see §34.15.5) provides students with a diverse education in nutrition and food science. The General Program is the preferred program for students planning to complement a science-based education related to nutrition and food with an interdisciplinary education related to health education, human ecology, food marketing, food quality and safety, or physical activity. Students in the General Program must complete one of the eight available minors (Food Marketing, Food Policy, Food Quality and Safety, Food Service Management, Human Ecology, Nutrition Communication and Education, Global Health, Physical Activity). Students normally select minors by the second year of their program to facilitate appropriate course selection. By completing a minor in Human Ecology, students can meet the educational requirements for registration as Professional Human Ecologists.
The Dietetics Specialization (see §34.15.6) is the program required for students pursuing a career as a Registered Dietitians. Students graduating with this Specialization meet the academic competencies and the internship requirements necessary to be eligible for registration with the College of Dietitians of Alberta. Entrance to this specialization takes place after at least one year of university preprofessional (or equivalent) studies. Students normally complete their preprofessional year in the BSc Nutrition and Food Science General Program.
The Food Science and Technology Specialization (see §34.15.7) is the preferred program for students planning a career in the Food Industry and related government sectors. The Specialization meets the guidelines of the Institute of Food Technologists (IFT). Entrance to this specialization takes place after at least one year of university (or equivalent) studies. Students normally complete their first year in the BSc Nutrition and Food Science General Program.
34.15.2 BSc Honors in Food Science
The BSc Honors in Food Science program prepares students for admission to Graduate school leading to a Master of Science (MSc) or a Doctor of Philosophy (PhD). Additionally, it prepares students for careers in the food industry and related government sectors that include applied research and product development, and scientific research. The Honors in Food Science program meets the guidelines of the Institute of Food Technologists (IFT).
Students will be assessed annually to ensure that they maintain a GPA of at least 3.0 in the previous Fall/Winter [see §33.4(2)]. Students who fail to complete the requirements for a degree with Honors in the fourth year will be eligible for a degree in BSc Nutrition and Food Science, Specialization in Food Science and Technology or BSc Nutrition and Food Science, General Program provided that they meet the graduation requirements.
(1) | Residence Requirement
A student transferring to the BSc Honors in Food Science program with advanced standing must complete at least 60 (normally the last 60) while registered in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta.
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(2) | Course Requirements (120)
Listed below are courses that fulfill the program requirements, and a recommended sequence for the courses.
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Year 1 (normally taken in the BSc Nutrition and Food Science General Program)
BIOL 107
CHEM 101, 102, (164 or 261)
6 ENGL or 3 ENGL and3 WRS
(MATH 113 or 114)
NU FS 100
STAT 151
3 free elective
Year 2
ALES 204
BIOCH 200
CHEM 211, 263
ECON 101, 102
MICRB 265
NU FS 201 or 3 PHYS
NU FS 283, 372
Year 3
BIOCH 310
NU FS 305, 312, 353, 361, 374, 430, 454
3 free elective
3 Approved Program Elective
Years 4
AFNS 401
AREC 323 or SMO 301
9 Approved Program Electives selected from 300/400-level NU FS
NU FS 407 (6), NU FS 450, 490, 499
The Capstone course for Honors in Food Science is NU FS 450.
34.15.3 BSc Nutrition and Food Science, Nutrition Major
Note: The last admission to the Nutrition Major will take place in Fall 2015. Students interested in Dietetics will apply to the Dietetics Specialization for Fall 2016. Students enrolled in the Nutrition Major will be allowed to finish their program no later than the 2019-2020 academic year.
The goal of the Nutrition Major is to provide students with a specialized academic program in nutritional science and the related physical, health and social sciences. It incorporates experiential learning into coursework to enable students to develop skills in nutritional science.
The Nutrition major prepares students for careers in general health sciences, dietetics, health promotion, education, private practice, government and health protection agencies, research and nutrition development. Appropriate selection of Free Electives (6 Physics) will provide the required courses for application to Medicine.
The Nutrition major, with appropriate Approved Program Electives, is accredited by the College of Dietitians of Alberta [see §34.15.3(3)]. Students registered in this major can meet the academic competencies to be eligible for either the Integrated Dietetic Internship or post-degree internships.
Students will be assessed annually to ensure that they maintain a GPA of at least 3.0 in the previous Fall/Winter.
(1) | Requirements of the BSc in Nutrition and Food Science Program (60)
a. | 6 ENGL: (two of ENGL 121, 122, 123, 124, or 125 recommended) or 3 ENGL and 3 WRS.
| b. | ALES 204
| c. | AREC 323 or SMO 301
| d. | BIOCH 200
| e. | BIOL 107
| f. | CHEM 101, 102, (164 or 261) and 263
| g. | ECON 101 and 102
| h. | NU FS 361 or 363
| i. | NU FS 372 or 373
| j. | STAT 151
| k. | 3 Capstone course (NUTR 401)
| l. | 12 Free Electives (see Note 3)
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(2) | Requirements of the Major (60)
a. | BIOCH 310 (see grade requirements for admission to this course)
| b. | BIOL 207
| c. | NU FS 223, 356, 377, NUTR 468
| d. | NUTR 100
| e. | NUTR 301 and 302
| f. | NUTR 400 and 440
| g. | 9 from NUTR 443, 452, 476, 477, 478, 479, 480, NU FS 410, 424, 428
| h. | PHYSL 210 (6)
| i. | 12 Approved Program Electives
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(3) | Integrated Dietetic Internship:
Eligible students may apply for the Integrated Dietetic Internship once course requirements are met. See Note 1. In this internship, academic terms alternate with internship terms in cooperation with health care facilities throughout Alberta; the degree plus internship can be completed in approximately five years and then the student is eligible for registration with the College of Dietitians of Alberta and membership in Dietitians of Canada. Students admitted to the U of A Integrated Dietetic Internship are required to maintain undergraduate registration and complete NUTR 466, 469, 470, 471 and 472 prior to convocation.
Students who wish to become Registered Dietitians must complete the Nutrition major, the specific additional undergraduate course requirements noted below and a dietetic internship (see Notes). These additional 15 may be taken as Approved Program Electives or Free Electives in the Nutrition major.
Required Course List for Dietetics Students (15)
a. | INT D 410 (See Note 2)
| b. | NU FS 374, 461
| c. | 3 Approved Program Elective chosen from NUTR 452, 478, 479, NU FS 428
| d. | NUTR 476
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Notes
(1) | Students planning to apply for the University of Alberta Integrated Dietetic Internship must have successfully completed NUTR 468 and have successfully completed or be registered in NU FS 377 and 461 for the upcoming academic year.
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(2) | Students must have completed NU FS 468 or NUTR 468 prior to registering in INT D 410.
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Under the Protection for Persons in Care Act, all students going to any clinical placement in Alberta are required to complete a Police Information Check (also known as a Criminal Record Check, Security Clearance Check, or Police Clearance), which must include a Vulnerable Sector Check. Clinical agencies/practice sites may require additional background checks, such as a Child Intervention Record Check. Students will be advised if a clinical agency/practice site requires any additional background checks.
34.15.4 BSc Honors in Nutrition
The BSc Honors in Nutrition provides students with a specialized academic program in nutritional science and the related physical, health and social sciences. The Honors in Nutrition prepares students for admission to Graduate school leading to a Master of Science (MSc) or a Doctor of Philosophy (PhD). In addition, it prepares students for careers in general health sciences, health promotion, education, government and health protection agencies, research and nutrition development.
Students will be assessed annually to ensure that they maintain a GPA of at least 3.0 in the previous Fall/Winter [see §33.4(2)]. A student who completes the requirements for a degree with Honors in the fourth year but fails to maintain a graduating GPA of 3.0 will be eligible for a degree in BSc Nutrition and Food Science, General Program, provided they meet the graduation requirements.
(1) | Residence Requirement
A student transferring to the BSc Honors in Nutrition program with advanced standing must complete at least 60 (normally the last 60) while registered in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta.
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(2) | Course Requirements (120)
Listed below are courses that fulfill the program requirements, and a recommended sequence for the courses.
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Year 1 (normally taken in the BSc Nutrition and Food Science General Program)
BIOL 107
CHEM 101, 102, (164 or 261)
6 ENGL or 3 ENGL and3 WRS
NUTR 100
NU FS 100
STAT 151
3 free elective
Year 2
ALES 204
BIOCH 200
CHEM 263
MICRB 265
NU FS 223, 250, 372
PHYSL 210 (6) or PHYSL 212 and 214
3 Free Elective
Year 3
BIOCH 310
3 of IMIN 371 or NU FS 361
NU FS 356, 377
NUTR 301, 302, 468
STAT 252
3 Approved Program Elective
3 Free Elective
Years 4
NUTR 400
6 NUTR 401
NUTR 440 (Captstone)
12 of NU FS 374, 402, 403, 404, 406, 410, 424, 428, 430, 427, 480, 481, 499, NUTR 443, 452, 476, 477, 478, 479, or 480
3 Approved Program Electives
3 Free Elective
34.15.5 BSc Nutrition and Food Science, General Program
The General Program in Nutrition and Food Science provides students with a diverse education in human nutrition and food science. Graduates have a working knowledge of the fundamentals of nutritional science coupled with basic knowledge in applied chemistry and microbiology as it pertains to food manufacturing, preservation, storage and distribution. This degree integrates a sound scientific education with course work related to applied economics, sociology and education, and applied science
Students in the BSc Nutrition and Food Science, General Program must select one of the minors available in the program. Students are encouraged to discuss their course selection with their academic advisor.
Graduates may find employment opportunities in a variety of public or private enterprises including health education, the health industry, community and non-government/charitable organizations or international aid. Careers can be further directed by the selection of a minor in Food Marketing, Food Policy, Food Safety and Quality, Food Service Management, Human Ecology, Nutrition Communication and Education, Global Health, or Physical Activity. Minors help position graduates for careers in lifestyle management, the community-based human ecology sector, policy-making bodies in government or non-government institutions, or the food industry and food service management. Students normally select minors by the second year of their program to facilitate appropriate course selection
Students in the General Program may transfer to the Honors in Food Science or Honors in Nutrition programs, the Dietetics Specialization, or the Food Science and Technology Specialization if they meet the admission requirements. This transfer is normally done after the first year (see §§16.1.9 to 16.1.12). Students who transfer after their first year often require more than four years to complete the entire program
(1) | Residence Requirement
A student registered in the BSc Nutrition and Food Science, General Program must complete at least 60 (normally the last 60) while registered in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta.
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(2) | Course Requirements (120)
Listed below are courses that fulfill the program requirements, and a recommended sequence for the courses.
Year 1 (normally taken in the BSc Nutrition and Food Science General Program)
BIOL 107
CHEM 101, (164 or 261)
6 ENGL or 3 ENGL and3 WRS
NUTR 100
NU FS 100
STAT 151
3 from AN SC 100, (MATH 113 or 114), ANTHR 101, AREC 173, CHEM 102, ECON 101, HECOL 100, HE ED 110, SOC 100, PSYCO 104, (see Note 1)
3 free elective
Year 2
ALES 204
BIOCH 200 or PLSC 331
BIOL 207, PHYS 124 or PMCOL 200
CHEM 263
NU FS 223, 250, (372 or 373)
PHYSL 210 (6)
3 from NU FS 200, 201, 311, ANTHR 207, ANAT 200,
3 Free Elective
Year 3
3 from ACCTG 300, AREC 323, or SMO 301
NU FS 305, 356, (361 or 363)
3 from NU FS 374 or 377 (see Note 2)
15 minor requirements or Free Electives
Year 4
NU FS 425 or 458 (see Note 3)
12 from NU FS 374, 377, 402, 403, 404, 406, 410, 424, 427, 430, 436, 454, 461, 480, 481, 499, or NUTR 480
15 minor requirements or Free Electives
Notes
(1) | Students should refer to the requirements of their chosen Minor or to the requirements of their intended Specialization area (i.e., Dietetics or Food Science and Technology), to ensure that they select the appropriate courses required for that area of study.
| (2) | A course can only be counted once in the Program
| (3) | The Capstone course for the BSc Nutrition and Food Science General Program is normally (NU FS 425 or 458). Students in some minors may select an alternative capstone course.
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(3) | Minors in the BSc Nutrition and Food Science General Program
Students in the BSc Nutrition and Food Science General Program are required to choose a minor that incorporates applicable course work into their program. Minors should be selected by the end of the first year of study.
Minor in Food Marketing
A minor in Food Marketing provides the opportunity to apply a nutrition and food science background to consumer behavior and food marketing.
Requirements for the Minor (27) include some courses selected within the General Program Core
AREC 200, 384, 484
6 from AREC 323 (if not taken to fulfill program core), 473, 482, 485.
ECON 101
NU FS 201, 311, 374
Note: AREC 423 is an alternative capstone course for this minor
Minor in Food Policy
A minor in Food Policy provides the opportunity to apply a nutrition and food science background to issues related to health and food from a health, fiscal and agricultural policy perspective
Requirements for the Minor (27) include some courses selected within the General Program Core.
AREC 200, 471, 473
ECON 101
ENCS 271
HECOL 300
NU FS 201, 311, 374
Note: AREC 423 is an alternative capstone course for this minor
Minor in Food Safety and Quality
A minor in Food Safety and Quality provides the opportunity to apply a nutrition and food science background to aspects related to food safety, food quality assurance, and food product development
Requirements for the Minor (30) include some courses selected within the General Program Core.
NU FS 201, 311, 312, 374, 427, 430, 480
6 of NU FS 402, 403, 404, 406, 428, or 481
NU FS 450 (taken as capstone course).
Minor in Food Service Management
A minor in Food Service Management combines a nutrition and food science background to issues related to business management, human resources, and quality assurance as appropriate for a career in the food service industry.
Requirements for the Minor (24) include some courses selected within the General Program Core.
ACCTG 300
AREC 323, 484 (see Note 1)
NU FS 312, 374, 377, 461
3 of SMO 200, 301, or OM 352
Note: Students should select AREC 323 within the BSc Nutrition and Food Science, General Program
Minor in Human Ecology
A minor in Human Ecology provides the opportunity to acquire knowledge and skills for developing, delivering and evaluating programs and services that enhance the well-being of individuals and families. Students who complete this minor may be eligible to apply for the registered designation of Professional Human Ecologist (information available from 3-02 HEB). This minor also provides access to the Human Ecology Practicum Program (HECOL 408 and 409) and through careful selection of courses and use of free electives, as well as approval of the Department of Human Ecology, a student can complete a practicum in a community agency that links with their career goals
Requirements for the Minor (27) include some courses selected within the General Program Core.
HECOL 100, 301
NU FS 374, 377, 461
12 of HECOL 201, 210, 212, 300, 310, 313, 315, 321, 322, 408, 412, 414, 440, or 443
Notes
(1) | Students choosing to participate in the Human Ecology Practicum Program are required to take HECOL 408 as part of the minor requirements, and 6 HECOL 409 as free elective. HECOL 408 and 409 must be taken in sequence in the final year of study and an application is required. Please contact the Human Ecology practicum coordinator regarding application and registration in HECOL 408 and 409.
| (2) | There are potential course scheduling conflicts between HECOL and NU FS courses. Students should discuss course selections with their academic advisor early in their program and on an annual basis to avoid these conflicts.
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Minor in Nutrition Communication and Education
A minor in Nutrition Communication and Education provides the opportunity to apply knowledge in nutrition communication and education to the planning and delivery of a broader range of educational programs.
Requirements for the Minor (21) include some courses selected within the General Program Core.
HECOL 301
3 of HECOL 210, 310, 313, or 315
HE ED 110, 320
NU FS 410, 424, 436
Minor in Global Health
A minor in Global Health provides students with the opportunity to apply knowledge in human nutritional science to issues that are relevant to food availability and accessibility, dietary intake, nutritional status, food security, and food policy across the global community.
Requirements for the Minor (24) include some courses selected within the General Program Core.
AREC 375
AREC 471
ANTHR 207, 372
ECON 101
ENCS 271
INT D 404
NU FS 377
3 from NU FS 410, 424, 428, 436
Minor in Physical Activity
A minor in Physical Activity provides the opportunity to integrate nutrition and food sciences with health, health education, and physical activity.
Requirements for the Minor (18) include some courses selected within the General Program Core.
HE ED 110, 220, and 321
3 of HE ED 221, PEDS 391, PERLS 104, or RLS 100
NU FS 377
NUTR 480
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34.15.6 BSc Nutrition and Food Science, Dietetics Specialization
Note: Interested students should apply to the BSc Nutrition and Food Science, Nutrition Major for Fall 2015. Applications for the Dietetics Specialization will open for Fall 2016.
The BSc Nutrition and Food Science, Dietetics Specialization prepares students for a career as a Registered Dietitian. The Dietetics Specialization enables students to acquire both the knowledge and practical skills needed to be eligible to practice as a Registered Dietitian or Registered Nutritionist.
Registered Dietitians/Registered Nutritionists are uniquely trained food and nutrition experts. As essential members of the interprofessional healthcare team, they contribute to health and well-being by translating scientific, medical and nutrition information into practical individualized therapeutic diets and meal plans for people. Registered Dietitians/Registered Nutritionists manage nutrition for health promotion, disease prevention, and treatment of acute and chronic diseases. They provide information and counseling that enables consumers to make informed decisions about food choices and nutrition services. Registered Dietitians also influence the development and promotion of consumer products and manage nutrition and food services in healthcare institutions.
The Dietetics Specialization curriculum includes courses from the Faculty of Agricultural, Life and Environmental Sciences as well as those from other University of Alberta programs of study. During their second, third and fourth years in the specialization, students participate in professional practice or field experiences in various community settings, such as hospitals, foodservice operations, schools, and community agencies/clinics. Experience in rural settings is required. Students admitted to the Dietetics Specialization are also required to complete a minimum 3 course work in interprofessional health team development and/or practice. Some evening course work as well as evening, weekend and/or early morning shifts while engaged in professional practice learning may be required.
Completion of the BSc in Nutrition and Food Science, Dietetics Specialization achieves the minimum academic and practical training requirements accepted by the College of Dietitians of Alberta for registration to practice dietetics in Alberta. To register as a Dietitian in Alberta, a graduate must complete all of the requirements of the specialization including the professional practice courses. In addition to completing the requirements of the BSc in Nutrition and Food Science, Dietetics Specialization, graduates must successfully complete the Canadian Dietetics Registration Examination (CDRE) administered by the Alliance of Canadian Dietetic Regulatory Bodies. Information concerning the CDRE and/or registration requirements for dietitians in Alberta can be obtained from the Registrar, College of Dietitians of Alberta, 740, 10707 100 Avenue, Edmonton, Alberta T5J 3M1
(1) | Faculty Accreditation
The BSc in Nutrition and Food Science, Dietetics Specialization program at the University of Alberta has been approved by the College of Dietitians of Alberta.
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(2) | Admission, Academic Standing and Graduation
Entrance to this program takes place after at least one preprofessional year of university (or equivalent) studies. Students normally complete their preprofessional year in the BSc Nutrition and Food Science General Program. See §16.1.11 for details on the admission requirements.
Students will be assessed annually to ensure that they maintain a GPA of 2.7 and passing grades in the professional practice courses [see §33.4(3)]. Students who complete the course requirements for a degree with the Dietetics Specialization in the fourth year but fail to maintain a graduating GPA of 2.7 will be eligible for a degree BSc Nutrition and Food Science, General Program provided that they meet the graduation requirements.
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(3) | Professional Practice Requirements
Note: For updates on changes to health and safety requirements refer to the Faculty of Agricultural, Life and Environmental Sciences website at: www.ales.ualberta.ca
a. | Immunization: To ensure, insofar as possible, both student and patient safety, the Faculty requires immunization against, or proof of immunity to, poliomyelitis, diphtheria, tetanus, measles, mumps, and rubella. Varicella screening is required in the first year of the program and should be performed by the University Health Centre. In addition, students must have their immunization status reviewed by the University Health Centre upon acceptance to the BSc in Nutrition and Food Science, Dietetics Specialization. Immunizations may require updating based on individual assessment. Any fees associated with immunization updates or boosters are the responsibility of the student.
| b. | Police Information Check: Under the Protection for Persons in Care Act, all students going to any clinical placement in Alberta are required to complete a Police Information Check (also known as a Criminal Record Check, Security Clearance Check, or Police Clearance), which must include a Vulnerable Sector Check. Clinical agencies/practice sites may require additional background checks, such as a Child Intervention Record Check. Students will be advised if a clinical agency/practice site requires any additional background checks. This includes students in the Dietetic Specialization who are placed in any of these designated agencies.
The host agency will determine the criteria for acceptance/denial of an intern placement. Students enrolled in the Dietetic Specialization are responsible for having a Police Information Check completed prior to commencement of their professional practice placements. See §23.8.3 for more information on the general requirements concerning Police Information Checks and the fees associated with them.
Students who have concerns related to their ability to provide a clear Police Information Checks should consult with the Director, Dietetic Internship immediately upon being admitted to the program.
The ultimate responsibility for ensuring that the requirements of a placement site are met lies with the student. Students should be aware that in addition to the Police Information Check, other background checks may be required by a placement agency, such as a child intervention record check. Students will be advised if any additional background checks are required by a clinical agency.
| c. | Respiratory Mask Fit Testing: Prior to all clinical practice placements, students must be fitted for N95 Respiratory Masks in accordance with the contractual placement agreements with Alberta Health Services and other placement sites. These masks are worn when caring for patients with highly infectious diseases. The Faculty of Agricultural, Life and Environmental Sciences coordinates mask fit testing and will notify students of fitting dates. A fee may be charged for mask fit testing. This fee is the responsibility of the student.
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(4) | Professional Practice Requirements
a. | Professional Ethics, Standards of Practice or Care, Policies and Procedures: All students enrolled in the Dietetics Specialization are bound by, and shall comply with the Professional Codes of Ethics governing the profession and practice of Dietetics, as well as the policies and procedures of the placement site and those of the Dietetics Specialization:
- | “Professional Codes of Ethics” means the current College of Dietitians of Alberta’s Code of Ethics for Registered Dietitians and Registered Nutritionists, as well as all other relevant professional codes and practice standards for Registered Dietitians.
| - | It is the responsibility of all students enrolled in the Dietetics Specialization to obtain, and be familiar with, such Professional Codes of Ethics, and their amendments as may be made from time to time.
| - | Students enrolled in professional practice placement courses are required to follow the administrative procedures and regulations (including dress requirements) of the placement site. Students are responsible for their transportation to practice placements and for the costs of travel and accommodations.
| - | For current information on the policies and procedures of the Dietetics Specialization, refer to the Faculty of Agricultural, Life and Environmental Sciences website at: www.ales.ualberta.ca.
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| b. | Practicum Intervention Policy: The Dean, or supervisor acting on behalf of the Dean, may immediately deny assignment of a student to, withdraw a student from, or vary terms, conditions or site of a practicum/clinical placement if the Dean or supervisor has reasonable grounds to believe that this is necessary in order to protect the public interest. (See §23.8.2 and Practicum Intervention Policy.) For unprofessional, incompetent or unsafe practice on the part of the student not directly related to medical issues, the transcript will reflect the practices and sanctions delineated in the Code of Student Behaviour. Amendments to the Code of Student Behaviour occur throughout the year. The official version of the Code of Student Behaviour, as amended from time to time, is housed on the University Governance website at www.governance.ualberta.ca. The student has the right to appeal the Dean’s decision to the GFC Practice Review Board (PRB).
| c. | Clinical and Professional Practice Performance:
- | Students must complete both theory and professional practice work in order to receive credit. Students who have not received a pass in the clinical/professional practice portion of a professional practice course are not given credit for the course and must repeat both the clinical and non-clinical portions of the course. The clinical component, explained in the course outline, must be completed for credit to be granted.
| - | A student who is absent more than one clinical day in any one clinical course may need to make up the lost time before being allowed to continue in the program.
| - | Students who fail the same professional practice course twice will be required to withdraw from the Specialization.
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| d. | Rural Placement Requirement: All students enrolled in the Dietetics Specialization are required to relocate to rural centres across Alberta on one or more occasions during their professional practice course work in order to acquire an understanding of this setting.
- | “Rural” is defined as towns or municipalities outside the commuting zone of larger urban centres (with 10,000 or more population).
| - | Access to transportation and accommodation is not considered in arranging rural professional practice placements. The student is responsible for transportation to and from work each day and for finding his or her own accommodation while engaged in all professional practice courses.
| - | All costs associated with relocation to rural centres are the responsibility of the student. This includes transportation, accommodations, food, clothing, and learning resources.
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| e. | Accommodation for Persons with Disabilities: The Faculty of Agricultural, Life and Environmental Sciences supports the principle of accommodation and all reasonable efforts to meet the disability-related needs of students enrolled in the Dietetics Specialization. Student’s in need of accommodations must submit a written request for and formalize a professional practice accommodation plan one term prior to the planned start of a professional practice course. Detailed information on the Faculty's policies and procedures related to accommodations during professional practice courses can be obtained from the Faculty Student Services Office.
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(5) | Residence Requirement
A student transferring to the Dietetics Specialization must complete at least 60 (normally the last 60) while registered in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta.
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(6) | Preprofessional Year (normally taken in the BSc Nutrition and Food Science, General Program)
| BIOL 107
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| CHEM 101, 102, (164 or 261)
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| 6 ENGL or 3 ENGL and3 WRS
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| NUTR 100
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| NU FS 100
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| STAT 151
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| 3 free elective
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Note: Credit acquired during the preprofessional year does not count towards the degree requirements for the BSc in Nutrition and Food Science, Dietetics Specialization. The required admission courses to be taken during the preprofessional year are shown here for information and program planning purposes only.
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(7) | Course Requirements (120)
Listed below are courses required to fulfill the program requirements, and a recommended sequence of the courses:
Course sequencing for Professional Practice in Dietetics courses may vary based on the availability of placement sites.
Year 1
ALES 204
| BIOCH 200, 310
| CHEM 263
| NU FS 223, 250, 363
| NUTR 201
| PHYSL 210 (6)
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Year 2
| Fall/Winter
ACCTG 300
NU FS 356, 373, 374, 377
NUTR 301, 302, 468, 482
| Spring / Summer
NUTR 483
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Year 3
| Fall/Winter
INT D 410
NU FS 461
NUTR 400, 450, 476
SMO 200, 311
6 of NU FS 410, 424, 428, NUTR 443, 452, 477, 478, 479, 480 or HECOL 315 must be completed in Year 3
3 Approved Program Electives
| Spring / Summer
Two of NUTR 484, 485, 486 or 487
| Year 4
Two of NUTR 484, 485, 486 or 487
NUTR 488
Note: The Capstone course for the Dietetics Specialization is NUTR 450.
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34.15.7 BSc Nutrition and Food Science, Food Science and Technology Specialization
The Food Science and Technology Specialization prepares students for careers in the food industry and related government sectors. The Specialization meets the guidelines of the Institute of Food Technologists (IFT). This academic program focuses on applying chemistry, microbiology, and engineering to the food systems and technological processes used in food manufacturing, preservation, storage, and distribution. Graduates of this specialization may enter the food industry as technical specialists or quality control managers. Opportunities also exist in government employment as inspectors, laboratory managers, and extension workers; in international development agencies; and in private laboratories providing consultative or technical service to the food industry and food marketing chains.
Students who complete the course requirements for the Food Science and Technology Specialization but fail to maintain a graduating grade point average of 2.7 will be eligible for a degree in BSc Nutrition and Food Science, General Program, provided they meet the graduation requirements.
(1) | Residence Requirement
A student transferring to the Food Science and Technology Specialization must complete at least 60 (normally the last 60) while registered in the Faculty of Agricultural, Life and Environmental Sciences at the University of Alberta
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(2) | Course Requirements (120)
Listed below are courses required to fulfill the program requirements, and a recommended sequence of the courses:
Year 1 (normally taken in the BSc Nutrition and Food Science General Program)
BIOL 107
CHEM 101, 102, (164 or 261)
6 ENGL or 3 ENGL and 3 WRS
MATH 113 or 114
NU FS 100
STAT 151
3 Free elective
Year 2
ALES 204
| BIOCH 200
| CHEM 211, 263
| ECON 101, 102
| MICRB 265
| NU FS 201 or 3 PHYS
| NU FS 283, 372
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Year 3
| NU FS 305, 312, 353, 361, 374, 430, 454
6 Approved Program Elective
3 Free Elective
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Year 4
| AREC 323 or SMO 301
NU FS 401, 450, 490, 499 (see Note)
9 Approved Program Electives selected from 300/400-level NU FS
3 Approved Program Elective
3 Free Elective
| Note: The Capstone course for the Food Science and Technology Specialization is NU FS 450.
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