Nutrition & Food Science, Bachelor of Science

Program Information
Credential: 
Bachelor's Degree
Duration: 

1 year at RDC - 3 years at U of A

Delivery: 
Main Campus
Program Cost Estimates: 

Contact Information

Contact Name: 
Dr. Jane MacNeil
Contact Title: 
Associate Dean
Contact Phone: 
403.342.3400 OR 1.888.732.4630
Contact Email: 
inquire@rdc.ab.ca
University Transfer Program

One Year University Transfer Program:

This program is offered in the Faculty of Agricultural, Life, and Environmental Sciences at University of Alberta.

For the most current university program and transfer information, see the Planning Guides in Academic Advising.

The Program

The program at RDC is one year of study toward Bachelor of Science Nutrition and Food Sciences.

Students studying Nutrition and Food Science at the University of Alberta can pursue 5 different majors upon transfer. Students starting at RDC will be best set up to transition into the Nutrition and Food Science General program. The recommended courses at RDC are reflective of this program. If you are pursuing another major in Nutrition, you may experience some added time to finish your degree from the University of Alberta when you transfer. See the Bachelor of Science – Nutrition and Food Science Academic Planning Guide for more information

Transfer Features

The courses in this program can be transferred in full to BSc Nutrition and Food Science at University of Alberta. Refer to University of Alberta calendar for the complete listing of courses under the Faculty of Agricultural, Life, and Environmental Sciences.

Requirements
Admission Requirements: 

Related Link: Admission requirements for specific programs will often refer to Alberta Grade 12 course groups. Visit the Admissions page for detailed group descriptions.

1. Minimum average of 60% with no mark below 50% in:

  1. Biology 30
  2. Chemistry 30
  3. ELA 30-1
  4. Mathematics 30-1
  5. Subject from Group A, B, C, or Macroeconomics 30 and Microeconomics 30, or a minimum of five credits in Career and Technology subjects at the Advanced level from the following strands: Agriculture, Community Health, Foods, Forestry or Wildlife.

OR

2. Mature Student

You must be 19 years of age or older, out of high school for at least one full year before the program starts, and have a minimum average of 60% with no mark below 50% in:

  1. Biology 30
  2. Chemistry 30
  3. ELA 30-1
  4. Mathematics 30-1

Note: In addition to the program admission requirements applicants, whose first language is not English, must demonstrate English language proficiency.

Program Content
University of Alberta

Nutrition and Food Science General Major

  • BIOL 217 (3 credits)
  • KNSS 244 (3 credits)
  • ENGL 219/ENGL 220 (6 credits)
  • CHEM 211 (3 credits)
  • One of: MATH 202/203, CHEM 212, ECON 201, or PSYC 260 (3 credits)
  • STAT 251 (3 credits)
  • COMM 271 (3 credits)
  • Free Elective (6 credits)
Year 1 Course Descriptions

BIOL 217

An introduction to cellular and molecular biology. Topics include: biological macromolecules; membrane stucture and function; cellular structure; bioenergetics and energy flow; respiration and photosynthesis; cell division and the cell cycle; DNA structure and replication; transcription and translation; recombinant DNA and genetic regulation. Prerequisite: Biology 30 and Chemistry 30 Note: BIOL 217 and 218 can be taken in either order.

CHEM 211

Stoichiometry; ideal gases; atomic structure and bonding; thermochemistry; chemical equilibrium; acids and bases; buffers; titrations. Prerequisite: Chem 30 and Math 30

CHEM 212

Titration curves; solubility and complex ion equilibria; entropy and Gibbs energy; chemical kinetics; electrochemistry; bonding and structure. Prerequisite: CHEM 211

COMM 271

This course provides an overview of the development and key theoretical areas whithin the field of Communications Studies; with focus on how communication can serve as an agent of social and cultural change. Major topics to be studied include language; rhetoric; mass media; cultural studies; interpersonal and oral communication; and organizational communication. Prerequisite: ELA 30-1

ECON 201

Scarcity and choice. Methods used in economic science. Specialization; markets; and exchange. Supply and demand. Roles of consumers; firms and resource owners in competitive and monopolistic markets. International trade. Government intervention. Emphasis is on Canadian problems; issues; policies; and institutions. Credit will not be granted for both ECON 100 and ECON 201. Note: It is recommended that you have grade 12 level Math or equivalent as background.

ENGL 219

The focus is on formal preparation for university level essay writing and the skills related to critical reading; interpretation; and argument. Prerequisite: ELA 30-1 or English 095 NOTE: Credit will not be granted for both ENGL 219 and ENGL 210.

ENGL 220

The course explores a range of literary genres while continuing to focus on deepening the required structural and critical skills related to thinking and writing about literature. Pre-requisite: Engl 219 NOTE: Credit will not be granted for both ENGL 220 and 210.

KNSS 244

This course presents an overview of normal nutritional requirements; physiological functions and food sources. It examines the importance of nutritional adequacy in optimal health and disease prevention. Students will learn to evaluate nutritional issues and nutritional status. Note: Not to be taken by students with credit in KNSS 224.

MATH 202

Review of analytical geometry; differentiation and integration of simple functions; and applications. Prerequisite: Math 30-1 Note: You should take MATH 203 if you have at least 70% in Math 31.

MATH 203

Review of analytical geometry; differentiation and intergration of simple functions; and applications. Prerequisite: Math 30 and 31 or the equivalent. Note: Not recommended if you have less than 70% in Math 31.

STAT 251

Data collection and presentation; descriptive statistics. Probability distributions; sampling distributions and the central limit theorem. Point estimation and hypothesis testing. Correlation and regression analysis. Goodness-of- fit and contingency table. Prerequisite: Math 30-1 or Math 30-2 Note: This course may not be taken for credit if credit has already been obtained in any of STAT 241; PSYC 309; SOCI 311; or BUS 306.

PSYC 260

An overview of some of the important areas in psychology. Topics include the nature and history of psychology; research methods; the biological foundations of behavior; genes and evolution; sensation and perception; states of consciousness; learning and adaptation; and memory. Note: This course is a prerequisite for most psychology courses and is normally followed by PSYC 261.