Nutrition and Food

O.S.S.D. with six Grade 12 U/M courses including Grade 12 U English, Grade 12 U Chemistry (SCH4U), and Grade 12 U Biology (SBI4U).

Notes: 

1. ENG4U/EAE4U is the preferred English.
2. The grade(s) required in the subject prerequisites (normally in the 70-75 percent range) will be determined subject to competition.
3. It is recommended that students include a Grade 12 U Mathematics course (or equivalent), a Grade 12 U/M Social Sciences and Humanities course, and a senior level Family Studies course in their secondary school studies.
4. Subject to competition, candidates may be required to present averages/grades above the minimum.

The program is designed to ensure that graduates are flexible and responsive to changing trends in health and community settings, foodservice and food industries, education, private practice and entrepreneurial endeavours.

Students will engage in two years of foundation courses in the physical and biological sciences, nutrition, food science and food applications, marketing, research methods, family in society, and professional practice. The foundation years form the basis for advanced study in the core nutrition and food disciplines supported by a broad range of electives to enhance personal and professional development.

The Nutrition and Food program is accredited by the Dietitians of Canada. Students who plan to qualify for admission to the College of Dietitians of Ontario (CDO) (external link, opens in new window)  will select courses from the Table I and Table II Elective Lists in order to meet the comprehensive academic requirements for dietetics. Following graduation, students must complete a practicum requirement through an approved dietetic internship or a relevant master’s degree. The DC Program Director (at Ryerson) provides academic planning assistance to help program students meet their professional goals. As access to internships is competitive, students with cumulative GPAs less than 3.00 should also consider other career opportunities.

Many of the School’s graduates have chosen careers in the food and foodservice industry. Typical positions include: sales and marketing in both business and consumer settings, quality assurance and quality control, product development and recipe analysis, foodservice management, consumer affairs, consulting, and owner-operator of one’s own business.

Selection of particular electives allows for membership in a number of organizations such as the Canadian Association of Foodservice Professionals, the Canadian Institute of Food Science and Technology, and the Ontario Home Economics Association.

Graduates who are interested in obtaining, from the Ontario College of Teachers, their Ontario College of Teachers Certificate of Qualification in Family Studies Education must complete their pre-service education training at a faculty of education. Past graduates have specialized in primary, junior intermediate, and senior teaching levels. After two years of successful teaching, Ontario teachers may apply to take additional summer courses to obtain their specialist’s certificate.

Students who have an interest in furthering their education may consider post-graduate studies. Programs completed by graduates of this program include: Master of Science programs in nutritional sciences, nutrition, consumer studies, and family studies; Master of Health Science programs in health promotion and community nutrition; master's degree in business administration, education or law; or doctor of medicine. The School provides planning assistance and counselling for interested students.

The program has and continues to attract a mix of students - those coming directly from Grade 12 U, M or equivalent studies, and those who have worked or who transfer from other universities or colleges. To assist students in meeting the program’s entrance requirements, Ryerson offers Grade 12 U or equivalents in Chemistry, Biology and English through The G. Raymond Chang School of Continuing Education.

The program counts on students entering with a solid foundation in the physical sciences (such as biology and chemistry) as well as strong social science and communication skills. Computers are used widely in many courses, and some facility with information technology is expected. Special workshops are often available to assist students in developing these capacities. 

A wide range of interdisciplinary electives is offered within the Faculty of Community Services, enhancing students’ understanding of issues such as homelessness and disabilities, and professional skills such as health promotion and community development. All students graduating are required to have one interdisciplinary, international or exchange course as part of their degree requirements. 

Senior students have an opportunity to engage in cultural and educational opportunities abroad, subject to availability of spaces and academic performance. Currently, second year students may apply to study for a semester in their third year at the Royal Melbourne Institute of Technology (RMIT) in Adelaide, Australia, the University of South Australia in Melbourne, Australia and Curtin University of Technology, Perth, Australia. The School’s program advisor assists students with all arrangements. 

Students may apply to challenge the courses under the following conditions:

1. Informal education opportunities (non-credit courses) and/or current work experience have allowed the student to develop advanced skill and knowledge in the relevant course areas. Therefore the student feels she/he does not need to take the course to prove achievement of course objectives.
   
2. The student must be enrolled in the program. For further details see section on Challenge Credits.

For information on courses available for challenge, refer to the Curriculum Advising website at https://www.torontomu.ca/curriculumadvising (opens in new window)  for complete details.

Students must take three lower level liberal studies courses and three upper level liberal studies courses to graduate. Students must not choose courses that are restricted for their program or major.

Please refer to the liberal studies section of the calendar for more information on the Liberal Studies Policy. Further information on liberal studies can also be found at the Faculty of Arts/Liberal Studies website (opens in new window) .

Table A - Lower Level Restrictions

Table B - Upper Level Restrictions

Students may pursue any Minor offered by Ryerson (with some exceptions). Please refer to the Minors section of this calendar for further information on individual Minor requirements and exclusions.

Undergraduate students wishing to pursue a continuing education certificate program should be aware of possible program exclusions. Please refer to the Certificate Registration section (opens in new window)  of the Curriculum Advising website for complete details. 

New curriculum for students admitted Fall 2014 and after. Students admitted prior to Fall 2014 see Bachelor of Applied Science (Nutrition and Food) - Former Curriculum.

Revised curriculum begins 2016-2017 for students admitted Fall 2015 and after.

Revised curriculum begins 2016-2017.

An optional Concentration may be selected from Professional Table I starting in 5th Semester.

Starting in 5th Semester, students will choose 11 elective courses from Table I, Table II and the Open Elective Table. Of these, a minimum of four courses must be taken from Professional Table I.

Revised curriculum begins 2017-2018.

Begins 2016-2017.

To register in the optional Concentration in Nutrition and Health Research, students must first complete FNR 100, FNR 201, and FNR 310, and then obtain written approval from a faculty member who agrees to supervise the research in FNR 400 and FNR 401.

In addition, to continue in the Concentration and to have it noted on the transcript, students must attain a grade of at least A- in FNR 400.

REQUIRED:

In addition to fulfilling Ryerson University's Graduation Requirements, students graduating from the Nutrition and Food program are required to have one interdisciplinary, international or exchange course as part of their degree requirements.  

A Program Advisory Council (PAC) is a group of volunteers that provides expert advice to a school or department on program related matters such as curriculum, program review, technology and trends in the industry, discipline or profession. For more information, see  (PDF file) Senate Policy #158 (Program Advisory Councils).

Donna Barnes
Instructor
School of Nutrition
 
Pierrette Buklis
Senior Manager, Health & Nutrition
General Mills Canada
 
Gayle Bursey
Director, Chronic Disease & Injury Prevention
Peel Health
 
Barb Ledermann
Senior Nutrition Manager of North America
Unilever
 
Michele McCall
Instructor
School of Nutrition
 
Sandy Skrzypczyk
Health Promotion Specialist
Public Health Services

Students admitted Fall 2012 and Fall 2013.

Last Offered 2016-2017.

In addition to fulfilling Ryerson University's Graduation Requirements, students graduating from the Nutrition and Food program are required to have one interdisciplinary, international or exchange course as part of their degree requirements.