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: 
Program Cost Estimates

Contact Information

Contact Name: 
Dr. Nancy Brown
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.

Related Careers

Nutrition and Food Science involves applying basic sciences (Chemistry, Biology, Biochemistry, and Microbiology) to the processing, preservation, and distribution of food. Graduates will find work in all aspects of the food handling industry:

Dietitians

Government

  • control of food processing

Private Industry

  • food processing

International Agencies

  • Canadian International Development Agency
  • United Nations

Research

  • food handling, processing, and preserving
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 either the Nutrition and Food Science General program or the Dietetics Specialization 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: Applicants whose first language is not English must demonstrate English language proficiency in addition to the program admission requirements.

Graduation Requirements: 

You must pass 20 term university transfer courses or a minimum of 60 credit hours, and achieve a minimum cumulative GPA of 2.00 to receive a Diploma in University Transfer Studies.

Program Content
University of Alberta

Nutrition and Food Science General Major/Dietetics Specialization Major

  • BIOL 217 (3 credits)
  • CHEM 211/212/351 (9 credits)
  • ENGL 219/ENGL 220 (6 credits)
  • STAT 251 (3 credits)
  • KNSS 244 (3 credits)
  • Free Elective (6 credits)
Year 1 Course Descriptions

BIOL 217

Survey biological macromolecules, membrane structure 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

CHEM 211

Introduction to the discipline and essential concepts of chemistry focusing on stoichiometry, reactions and titrations, ideal gases, atomic structure and bonding, chemical equilibrium, and acids and bases. Prerequisite: Chem 30 and Math 30-1.

CHEM 212

Continued introduction to the discipline and essential concepts of chemistry focusing on buffers, titration curves, solubility and complex ion equilibria, thermodynamics and thermochemistry, chemical kinetics, and electrochemistry. Pre-requisite: Chem 211.

CHEM 351

An introduction to the chemistry of carbon compounds focusing on the molecular structure, nomenclature, reactions, reaction mechanisms and stereochemistry of hydrocarbons, and some functional groups including haloalkanes, alcohols, thiols, ethers and epoxides, Introuction to the use of important organic compounds related to industry, agriculture and everyday purposes. Prerequisite: CHEM 211 or CHEM 102 Anti-requisite: Chem 251

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

Explore university-level essay composition and the skills related to critical reading, interpretation, and argument. Prerequisite: ELA 30-1 or equivalent. 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

Compute limits, derivatives and integrals of a variety of single-variable functions. Interpret the theoretical meaning of these tools and their use in applications. Intended for students without prior calculus experience. Prerequisite: MATH 30-1. Anti-requisite: MATH 203

MATH 203

Compute limits, derivatives and integrals of a variety of single-variable functions. Interpret the theoretical meaning of these tools and their use in applications. Intended for students with prior calculus experience. Prerequisite: MATH 31 Anit-requisite: MATH 202

STAT 251

Explore methods for the collection, organization and summarization of data. Interpret the concepts of probability and distributions in order to make inferences about quantitative problems in applied settings. Prerequisite: Math 30-1 or Math 30-2 Anti-requisite: STAT 241, PSYC 309, SOCI 311, and BUS 306

PSYC 260

Fundamental terminology, procedures, findings, and theories related to basic psychological processes. Topics may include the nature and history of psychology, research methods, biological foundations of behaviour, sensation and perception, states of consciousness, learning, memory, language and thought.