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Nutritional Sciences

Nutritional Sciences represents an exciting and challenging area of study of a truly interdisciplinary nature. Understanding of the impact of nutrition on health and its role in disease is based upon a knowledge of the metabolic processes involved (nutrient requirements and utilization), of the chemistry of foods (food preservation, food production) and of social and behavioural factors integrated in consideration of the national and international goals of achieving optimal health through proper nutrition.



  • Nutritional Sciences (major)


First-Year Courses

  • The Department of Nutritional Sciences does not offer any courses at the first-year level


Advice for First Year

Students who are interested in studying nutritional sciences should take first-year biology: BIO 120H – Adaptation and Biodiversity and BIO 130H – Molecular and Cell Biology, and first-year chemistry: CHM 135H1 – Chemistry: Physical Principles and CHM 136H1 – Introductory Organic Chemistry I (two half-courses) or CHM 151Y1 – Chemistry: The Molecular Science. Our introductory course (NFS 284H1 – Basic Human Nutrition) does not have any first year prerequisites and is offered every term (fall, winter, summer).


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