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SPECIALIZATION IN FOODS AND NUTRITION
The Specialization in Foods and Nutrition prepares students for possible employment in foods and nutrition related areas such as food production and distribution industries, institutional and community health services, hospitality and pharmaceutical industries, education and volunteer agencies. Graduates also may pursue advanced study in areas such as Community Development, Education, Child Care and Development, and Food Service Management. Students are encouraged to seek academic counselling early in the program, especially if they intend to combine the Specialization with a Major or Minor in a complementary field. Admission Requirements
Completion of first-year requirements with no failures. Students must have an average of at least 68% in the following 4.0 courses:
4.0 courses: Foods and Nutrition 232, 235a/b, 241a/b, 342a/b, 344a/b, 348a/b, 351a/b
1.0 course: Human Ecology 255a/b, 349a/b
0.5 course: Chemistry 213a/b
1.0 course: Physiology 130
2.0 courses from: Foods and Nutrition 342a/b, 361a/b, 364a/b, 373a/b, 439a/b, 449a/b, 452a/b, 458a/b, 471a/b, 486a/b, Human Ecology 330a/b, 338a/b, 343a/b
0.5 course from Biology 217b, 285b or Biochemistry 280a
NOTE: To remain in the Specialization, students must maintain a cumulative module average of least 65% with no failures.
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