Course Descriptions

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

This course will provide students with important introductory information related to the College of Pharmacy and Nutrition and the BSc(Nutr) program. It will also provide students with an opportunity to complete some of the mandatory training required as part of the program.

Restriction(s): Admission to Year 1 of the B.Sc.(Nutr.) Program.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Admission to Year 1 of the B.Sc.(Nutr.) Program.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Admission to Year 1 of the B.Sc.(Nutr.) Program.

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: 2 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. There will be costs in addition to tuition fees.

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. Laboratories are designed to focus on the practical aspects of micronutrient nutrition.

Weekly hours: 3 Lecture hours and 1 Practicum/Lab hours
Prerequisite(s): NUTR 120
Prerequisite(s) or Corequisite(s): BMSC 230; and PHSI 208 or BMSC 207 and 208; or permission of the instructor. There will be costs in addition to tuition fees. Students with credit for NUTR 223 will not receive credit for this course.

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. Laboratories are designed to focus on the practical aspects of micronutrient nutrition.

Note: Students with credit for NUTR 221.3 cannot take this course for credit.

An introduction to the profession of dietetics. Topics include a survey of dietetic practice areas, provincial dietetic regulatory bodies, dietetics associations, dietitian resources, group processes, professionalism, communication, and the Canadian healthcare system.

Weekly hours: 3 Lecture hours
Restriction(s): Course only open to students in Year 1 in the B.Sc.(Nutr) Program.
Prerequisite(s): NUTR 190.0.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Only open to students enrolled in Year 2 of the B.Sc.(Nutr.) Program.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Only open to students enrolled in Year 2 of the B.Sc.(Nutr.) Program.

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

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 120 and PLSC 214 or equivalent; or permission of the instructor.

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 choice/consumption will be considered in relation to nutrition and health. Food patterns and food preparation techniques of people from different cultures around the world are also addressed.

Weekly hours: 3 Lecture hours
Prerequisite(s): NUTR 120; or permission of the instructor.

This course provides an advanced 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 addressed. Laboratories are designed to focus on the practical aspects of macronutrient nutrition and energy.

Weekly hours: 3 Lecture hours and 1.5 Practicum/Lab hours
Prerequisite(s): NUTR 120; BMSC 230; and PHSI 208 or BMSC 207 and 208; or permission of the instructor.
Note: There will be costs in addition to tuition fees. Students with credit for NUTR 323.3 cannot take this course for credit.

An application of the principles of nutrition to nutritional requirements, nutrition assessment and nutrition communication throughout the lifespan. The approach will focus on nutrition during pre-conception, pregnancy, lactation, infancy, childhood and adolescence as well as in older adults.

Weekly hours: 3 Lecture hours
Prerequisite(s): NUTR 120; BMSC 230; BMSC 207 and 208; or permission of the instructor.

This course provides an advanced 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 addressed. Laboratories are designed to focus on the practical aspects of macronutrient nutrition and energy.

Prerequisite(s): NUTR 120; BMSC 230; and PHSI 208 or BMSC 207 and 208; or permission of the instructor.
Note: There will be costs in addition to tuition fees. Students with credit for NUTR 321.3 cannot take this course for credit.

A focus on professional communications, reflective writing, evidence-informed practice, and developing nutrition resources. Students achieve competency through guided self-directed experiential learning.

Weekly hours: 1.5 Practicum/Lab hours
Restriction(s): Course only open to students in Year 2 in the B.Sc.(Nutr.) Program.

This course is an introduction to the field of community and public health nutrition and its role in health and healthcare. The process and theoretical foundations of nutrition and health promotion and the theories, research methods, and perspectives applicable to nutrition and health promotion are covered. The role of the community and public health nutritionist in determining, delivering and managing public health and 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 305; or permission of the instructor.

This course 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 2 Practicum/Lab hours
Prerequisite(s): FABS 110 (formerly FABS 210); NUTR 310.3; or permission of the instructor.

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): Basic Food Safety course (FoodSafe I or equivalent); Immunizations and Criminal Record Check; Successful completion of all Year 2 B.Sc.(Nutr.) courses.
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.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Only open to students enrolled in Year 3 of the B.Sc.(Nutr.) Program.

Students will participate in problem-based learning tutorials, case studies, and other Interprofessional activities with students from other health science colleges. These activities are structured around the six competency domains required for Interprofessional collaboration: 1) interprofessional communication; 2) patient/client/family/community-centred care; 3) role clarification; 4) team functioning 5) collaborative leadership and 6) interprofessional conflict resolution.

Restriction(s): Only open to students enrolled in Year 3 of the B.Sc.(Nutr.) Program.

An in-depth examination of contemporary issues and controversies in human nutrition.

Weekly hours: 3 Lecture hours
Prerequisite(s) or Corequisite(s): One 300-level NUTR course; and permission of the instructor.

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 Practicum/Lab hours
Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program, or permission of the instructor.

Students learn to work and communicate effectively in groups, develop personal leadership skills, adhere to professional standards, explore philosophies of care, 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.

Weekly hours: 1.5 Practicum/Lab hours
Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program.
Prerequisite(s): NUTR 330

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
Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program, or permission of the instructor.
Note: Students with credit for NUTR 440.6 cannot take this course for credit.

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
Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program; or permission of the instructor.
Prerequisite(s): NUTR 425.3 and NUTR 441.3
Note: Students with credit for NUTR 440.6 cannot take this course for credit.

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.

Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program.

Building on material introduced in NUTR 365 and NUTR 366, this course focuses on managerial decision making relevant to managing organizational change, human resources, and financial management of food service systems in a range of settings in public and private sectors. Using a combination of lectures, case studies, and problems, students examine current issues in food service systems and practices and apply quality improvement mechanisms in their management.

Weekly hours: 3 Lecture hours
Restriction(s): Only open to students in Year 3 in the B.Sc.(Nutr.) program.

Not Available

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.

This course provides a comprehensive thirty-three-week practicum located primarily within the Saskatchewan Health Authority (SHA) with possible experiences in other organizations (e.g., government, federal agencies, Tribal Councils, and non-profit groups). All areas of entry-level practice will be experienced across the spectrum of dietetic practice through a variety of rotations. Students will apply their knowledge and skills, and are expected to participate and contribute meaningfully, productively, and safely to direct patient care and dietetic practice.

Restriction(s): Restricted to students who have been approved through the Saskatchewan College of Dietitians licensure pathway.
Prerequisite(s): Completion of all required academic upgrading or bridging courses as determined by the Saskatchewan College of Dietitians licensure pathway. Food Safe Level 1, TLR Training, N95 Fit Test, WHMIS training, Criminal Record Check, and Immunizations up to date and submitted to the College of Pharmacy and Nutrition.
Note: This course cannot be repeated for credit.

Students will begin to use the Nutrition Care Process to provide individualized care to patients, residents, and clients in a variety of healthcare settings including acute care, long-term care, outpatient and primary care. Students will deliver nutrition care and medical nutrition therapy by conducting nutrition assessments, determining nutrition diagnoses, planning nutrition interventions, and monitoring and evaluating achievement of nutrition goals.

Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course..

Students will work with patients, residents, and clients with higher medical acuity, and/or requiring more complex and/or specialized medical care and treatment. They will use the Nutrition Care Process to provide individualized care to patients, residents, and clients in a variety of healthcare settings including acute care, long-term care, outpatient and primary care. Students will deliver nutrition care and medical nutrition therapy by conducting nutrition assessments, determining nutrition diagnoses, planning nutrition interventions, and monitoring and evaluating achievement of nutrition goals. Students will progressively manage an increasing caseload and complete staff relief to demonstrate entry-level dietetic competence.

Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course.

Students will manage quantity food provision to support health. Students will gain experience in a variety of food provision and management situations, including determining food provision requirements of a group/organization, planning, managing and evaluating institutional food provision, and foodservice staff management and supervision. Students will work on quality improvement projects to meet operational needs. Students will demonstrate entry-level dietetic competence in food service production, staff training, quality improvement and financial management. Students will apply skills learned in Years 1-3 courses, and are expected to participate and contribute meaningfully, productively, and safely to direct patient care and dietetic practice.

Prerequisite(s): NUTR 366.
Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course.

Students will learn the role of dietitians in health promotion, assess food and nutrition needs within communities and populations, and collaborate in planning to promote health. Students will work on projects to address complex intersectoral health issues such as food security and health equity. Students will work in interprofessional teams and engage with community members and stakeholders to plan and prioritize actions to address community health. Students will demonstrate entry-level dietetic competence in population health promotion. Students will apply skills learned in Years 1-3 courses, and are expected to participate and contribute meaningfully, productively, and safely to direct patient care and dietetic practice.

Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course.

Students will develop skills in research processes and procedures and complete a practice-based dietetic research project. They will critically appraise literature, identify relevant methodology, obtain ethical and operational approval, collect and analyze data, and communicate findings.

Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course.

Students will complete required orientation and training for practicum placement within the Saskatchewan Health Authority and other agencies. Students will participate in food, nutrition, and dietetic education sessions and complete a variety of activities and assignments to achieve the Integrated Competencies for Dietetic Education and Practice. Students will apply skills learned in Years 1-3 courses, and are expected to participate and contribute meaningfully, productively, and safely to direct patient care and dietetic practice.

Restriction(s): Only open to students enrolled in Year 4 of the BSc(Nutr) program.
Note: Students with credit for NUTR 531.30 will not receive credit for this course.

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 1) Nutritional epidemiology, 2) Community engagement and capacity building in global health and nutrition research, and 3) The application of qualitative research in nutritional health research. 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

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

Weekly hours: 3 Reading hours

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

Weekly hours: 3 Reading hours

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.

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

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