This Course and Program Catalogue is effective from May 2022 to April 2023.

Not all courses described in the Course and Program Catalogue are offered each year. For a list of course offerings in 2022-2023, please consult the class search website.

The following conventions are used for course numbering:

  • 010-099 represent non-degree level courses
  • 100-699 represent undergraduate degree level courses
  • 700-999 represent graduate degree level courses

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32 Results

NUTR 120.3: Basic Nutrition

An introduction to nutrition and health. The concepts of recommended nutrient intakes and dietary guidelines are introduced. The major nutrients and their functions in the body are outlined. Nutrition issues facing the general public are presented.

Weekly hours: 3 Lecture hours


NUTR 210.3: Food Fundamentals and Preparation

An introduction to the science of food and its application for home consumption. Topics include food chemistry, food preparation techniques, and factors affecting food consumption.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite: NUTR 120.3; Basic Food Safety course (FoodSafe I or equivalent).
Note: Students with credit for NUTR 298.3 Food Fundamentals and Preparation cannot take this course for credit.


NUTR 221.3: Advanced Nutrition Micronutrients

This is an advanced nutrition course with emphasis on the underlying physiological and biochemical roles of the micronutrients (vitamins and minerals). The principles of digestion, absorption, transport, and metabolism will be discussed as will food sources and dietary recommendations.

Weekly hours: 3 Lecture hours and 1 Tutorial hours
Corequisite(s): NUTR 120; BMSC 230; and PHSI 208 or BMSC 207 and 208.


NUTR 230.3: Professional Practice I

An introduction to the profession of dietetics. Topics include a survey of dietetic practice areas, group processes, professionalism, communication, Canadian healthcare system and current issues in the dietetics profession.

Restriction(s): Course only open to students in the B.Sc.(Nutr) Program.


NUTR 280.1: Nutrition Competency Completion

The special topics course enables students who require a specific course for the B.Sc.(Nutr.) program, and who have a similar course from another institution or program, but are missing a key Nutrition component of the required course, to undertake readings and assignments, such that the deficiency is cleared.

Weekly hours: 1 Seminar/Discussion hours


NUTR 298.3: Special Topics

Offered occasionally by visiting faculty and in other special situations to cover, in depth, topics that are not thoroughly covered in regularly offered courses.


NUTR 305.3: Research Methods

A study of research methods in science and nutrition. Focuses on interpreting, evaluating, applying and communicating scientific research.

Weekly hours: 3 Lecture hours
Prerequisite(s): NUTR 221 and PLSC 214.


NUTR 310.3: Food Culture and Human Nutrition

The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and consumption will be studied in relation to contemporary food and nutrition issues in Canada.

Prerequisite(s):NUTR 221.


NUTR 321.3: Advanced Nutrition Macronutrients and Energy

This is an advanced nutrition course designed to provide a scientific framework for the study of macronutrient nutrition and energy needs of humans. This course places emphasis on carbohydrate, fat, and protein metabolism and includes fibre, fatty acids, cholesterol, amino acids and energy. Foods sources and dietary recommendations are also discussed.

Weekly hours: 3 Lecture hours and 1.5 Practicum/Lab hours
Corequisite(s): NUTR 120; BMSC 230; and PHSI 208 or BMSC 207 and 208.


NUTR 322.3: Nutrition Throughout the Lifespan

An application of the principles of nutrition to nutritional demands, nutrition assessment and nutrition education throughout the lifespan. The approach will focus on nutrition during pregnancy, lactation, infancy, childhood and adolescence as well as in the elderly.

Weekly hours: 3 Lecture hours
Prerequisite(s): NUTR 221.


NUTR 330.3: Professional Practice II

A focus on professional communications, philosophies of care, reflective practice, and requirements for registration as a dietetic health professional (e.g., dietetic standards of practice, regulations, entry-level practice competence). Self-directed experiential learning is guided; students prepare learning plans to meet specific course objectives related to achievement of entry-level dietetic competency and professionalism.

Prerequisite(s): NUTR 230 and second year standing in the B.Sc.(Nutr.) program.


NUTR 350.3: Introduction to Public Health and Community Nutrition

Introduction to the field of community nutrition and its role in health and health care. The focus is on the process and theoretical foundations of nutrition education and the theories, methods and research perspectives applicable to nutrition education. The role of the community nutritionist in determining, delivering and managing community nutrition services is emphasized along with the tools, skills and techniques necessary for developing effective services.

Weekly hours: 3 Lecture hours
Prerequisite(s) or Corequisite(s): NUTR 322.


NUTR 365.3: Quantity Food Production and Service

Studies the management responsibilities in quantity food production with emphasis on menu planning, purchasing, service, preparation for quality, cost and sanitation control.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s): FABS 110 (formerly FABS 210).


NUTR 366.3: Food Service Management Practicum

This practicum provides the opportunity for the student to apply the principles of food service operations in the field, while under the supervision of a practicing Food Service Supervisor/Manager. Each student will complete a minimum of 15 days, full time, in a food service facility working with staff, and learning about production and service of meals to clients.

Weekly hours: 3 Practicum/Lab hours
Restriction(s): Only open to students in the B.Sc.(Nutr.) program
Prerequisite(s): NUTR 365.3; Food Safe II; Immunizations and Criminal Record Check
Note: The course will be offered at various facilities within the Saskatchewan Health Authority as well as at other sites outside the SHA. Sites may include long-term care homes, educational institutions, and hospitals.


NUTR 420.3: Current Issues in Nutrition

An in-depth examination of contemporary issues such as diet and heart disease, influence of lifestyle factors on nutrition, nutrition labelling and health claims, and nutraceuticals. Controversies in nutrition and cultural aspects of food are also discussed.

Weekly hours: 3 Lecture hours
Prerequisite(s): NUTR 425.
Corequisite(s): NUTR 441 and 442.


NUTR 425.3: Nutritional Assessment

Theory and methods of nutritional assessment for individuals, including methods for assessment of dietary intake, biochemical, anthropometric and clinical evaluation using the Nutrition Care Process.

Weekly hours: 3 Lecture hours and 2 Tutorial hours
Restriction(s): Minimum third-year standing in the B.Sc.(Nutr.) Program.
Corequisite(s): NUTR 441.3.


NUTR 430.3: Professional Practice III

Students learn to work and communicate effectively in groups, develop personal leadership skills, adhere to professional standards, begin the process of dietetic continuing competence, apply foundational nutrition knowledge to experiential learning, and complete a variety of evidence-informed dietetic practice projects related to acquiring entry-level dietetic competency and professionalism with increasing levels of responsibility and accountability.

Prerequisite(s): NUTR 330 and third year standing in the B.Sc.(Nutr.) program.


NUTR 441.3: Clinical Nutrition I

The role of nutrition in the etiology, pathogenesis, and treatment of human disease, with particular attention to chronic diseases such as diabetes, obesity, and coronary heart disease. Principles underlying nutritional care will be emphasized.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s) or Corequisite(s): NUTR 425.3
Note: Students with credit for NUTR 440.6 cannot take this course for credit.


NUTR 442.3: Clinical Nutrition II

Principles of medical nutrition therapy and etiology, pathophysiology, and nutrition-related intervention for selected diseases and conditions including gastrointestinal, renal, hypermetabolic, and neoplastic disorders.

Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
Prerequisite(s) or Corequisite(s): NUTR 425.3 and NUTR 441.3
Note: Students with credit for NUTR 440.6 cannot take this course for credit.


NUTR 450.3: Nutrition Program Planning and Evaluation

Provides an understanding of the theories, principles, and techniques involved in planning and evaluating nutrition programs. Students will work together to plan a nutrition program for a local agency or organization.

Prerequisite(s): NUTR 350.


NUTR 466.3: Organization and Management of Nutrition Services

A study of philosophy and functions of management as applied to food services, principles of organization, human resource management, work improvement, utilization of resources and labour-management relations.

Weekly hours: 3 Lecture hours
Prerequisite(s) or Corequisite(s): NUTR 365; COMM 102; minimum third year standing in the B.Sc.(Nutr.) program.


NUTR 480.3: Directed Studies in Nutrition

Provides individual students with an opportunity to undertake independent and advanced study in nutrition. Projects may involve laboratory or field work and/or library research. The student must choose the project in consultation with a faculty member.

Permission of the course coordinator and supervising faculty member.
Note: Students with credit for NUTR 481 may not take this course for credit.


NUTR 498.2: Special Topics

Not Available


NUTR 531.30: Professional Practice IV

Thirty-six week practicum located primarily within the Saskatchewan Health Authority (SHA) with experiences in other organizations (for example, government, federal agencies, Tribal Councils, and non-profit groups). The course provides students with opportunities to acquire the knowledge, skills, and behaviors required to practice as a dietitian. All areas of entry-level practice will be experienced across the spectrum of dietetic practice.

Prerequisite(s): Completion of all required courses from Years 1, 2, and 3; criminal records check.
Note: The 36-week practice-based experience includes a 2-week break. Students with credit for NUTR 530 will not receive credit for this course.


NUTR 810.3: Advances in Human Nutritional Sciences Research

Recent advances in nutritional sciences with emphasis on findings that advance our knowledge of human nutrition. Students read the current literature and participate in classroom lectures and seminars.

Prerequisite(s): Undergraduate courses in NUTR at the second-year level and above.


NUTR 811.3: Advances in Public Health Nutrition Research

Concepts and recent advances in a variety of topics in the domain of Public Health Nutrition are described and discussed with emphasis on evaluating nutritional status at population level and on community-based nutrition interventions. The course is instructed in three sections including Nutritional epidemiology, Food Security, Food and Culture. Students will be exposed to quantitative and qualitative approaches to research in public health nutrition. Students will learn through a combination of faculty lectures and student presentations, assignments, practice on data analyses and interpretation, and papers in a self-directed study format.

Weekly hours: 3 Lecture hours


NUTR 820.3: Current Issues in Nutrition

An in-depth examination of contemporary issues such as diet and heart disease, influence of lifestyle factors on nutrition, nutrition labelling and health claims, and nutraceuticals. Controversies in nutrition and cultural aspects of food are also discussed.

Weekly hours: 3 Lecture hours
Prerequisite(s): Senior-level NUTR course or permission of the instructor.


NUTR 898.3: Special Topics

Advanced level of guided reading and special projects in selected areas of nutrition.

Weekly hours: 3 Reading hours


NUTR 899.6: Special Topics

Advanced level of guided reading and special projects in selected areas of nutrition.

Weekly hours: 3 Reading hours


NUTR 990.N/A: Seminar

Staff and graduate students present papers and discuss current research topics at meetings held regularly throughout the year. Graduate students under the direction of the Division are required to attend these seminars.


NUTR 994.N/A: Research

Students writing a Master's thesis must register for this course.


NUTR 996.N/A: Research

Students writing a Ph.D. thesis in Nutrition must register for this course.