| Credits | Course | |
| Year 1 |
||
| HNSC 1200 | 3 | Food: Facts & Fallacies |
| HNSC 1210 | 3 | Nutrition for Health & Changing Lifestyles |
| CHEM 1300 | 3 | Structure & Modeling in Chemistry |
| CHEM 1310 | 3 | Introduction to Physical Chemistry |
| BIOL 1020 | 6 | Biology 1 and |
| BIOL 1030 | Biology 2 | |
| PSYC 1200 | 6 | Introduction to Psychology |
| Elective (see notes) | 3 | Representative Literary Works/Twentieth-Century Literature or Humanities/Social Sciences |
| Year 2 | ||
| HNSC 2130 | 3 | Nutrition through the Lifecycle |
| HNSC 2140 | 3 | Basic Principles of Human Nutrition |
| HNSC 2150 | 3 | Composition, Functional & Nutritional Properties of Food |
| HNSC 2160 | 3 | Food Preparation & Preservation |
| CHEM 2360/MBIO 2360 | 3 | Biochemistry 1: Bio-molecules |
| CHEM 2370/MBIO 2370 | 3 | Biochemistry 2: Catabolism, Synthesis |
| BIOL 1412 | 3 | Elective4: Physiology of the Human Body |
| HEAL 2600 | 3 | Integration of Health Determinants of Individuals |
| STAT 1000 | 3 | Basic Statistical Analysis I |
| CHEM 2210 | 3 | Introduction to Organic Chemistry 1: Structure and Function |
| Elective4: | 3 | |
| Year 3 | ||
| HNSC 3310 | 3 | Macronutrients & Human Health |
| HNSC 3300 | 3 | Vitamins & Minerals in Human Health |
| HNSC 3320 | 3 | Nutrition Education & Dietary Change |
| HNSC 3330 | 3 | Ingredient Technology for Designed Foods |
| HMEC 2000 | 3 | Research Methods and Presentation |
| HMEC 3000 | 3 | Introduction to Social Epidemiology |
| STAT 2000 | 3 | Basic Statistical Analysis II |
| PHYS 1020 | 3 | Elective: General Physics 1 |
| PHYS 1030 | 3 | Elective: General Physics 2 |
| Free Elective | 3 | Course Title: |
| Year 4 | ||
| HNSC 4290 | 3 | Food, Nutrition, & Health Policies |
| HNSC 4320 | 3 | Nutritional Management of Disease States |
| HNSC 4160 | 3 | Seminar in Foods & Nutrition |
| FOOD 4150 | 3 | Food Microbiology |
| HNSC | 3 | HNSC Elective |
| HNSC | 3 | HNSC Elective |
| HNSC | 3 | HNSC Elective |
| HNSC | 3 | HNSC Elective |
| HNSC | 3 | HNSC Elective |
| Free Elective | 3 | Course Title: |
*You must have the prerequisites for any course you take. We will not override prerequisites in order to allow you to progress more quickly.
NOTES:
• Check and consult the Undergraduate Calendar for former course numbers, other equivalents and for prerequisites.
• Changes have been made to the list of required courses as given in the Undergraduate Calendar to accommodate the requirements of the University of Manitoba’s pre-med professional preparation: CHEM 1310 replaces CHEM 1320 ; CHEM 2360 and CHEM 2370 replace CHEM 2770 and CHEM 2780.
• HNS (department) electives are the student’s choice. To graduate, the student MUST include 15 credits of department electives (listed below).
• Courses designated as electives will fulfill the 24 credit hours of electives listed as degree requirements in the Undergraduate Calendar. The courses listed as electives meet the requirements of the University of Manitoba’s pre-med professional preparation.
• June 1, 2006 Announcement - Change in Entrance Requirement for the Faculty of Medicine
The Faculty of Medicine will no longer require applicants to have specific English or French literature courses as a pre-requisite to Medicine. We have, as a result, increased the Humanities/Social Science Requirement.
As a result of change in the entrance requirement applicants must now have completed at least 18 credit hours in the humanities/social sciences. Applicants who complete a 4 Year Major or Honours program may waive up to 12
credit hours of the humanities/social sciences prerequisite. Applicants with a BSc (General) or BA (General) must complete the full requirement. The Admissions Committee is currently considering reducing the number of credit
hours that may be waived. Students planning to apply in future years should consider taking the full requirement. The Faculty of Arts describes the recognized subject fields for humanity and social science requirements in
section 5.1.1 of the Undergraduate Calendar. Further changes are expected to entrance requirements beginning September 2009. Please review with the Faculty of Medicine.
Department Electives:
Department Electives (15 credit hours required) (pre-requisites in parentheses)
HNSC 3260 Food Quality Evaluation - 3cr hrs
HNSC 3350 Culture and Food Patterns - 3cr hrs
HNSC 3342 HNSC 3342 Management for Food and Nutrition Professionals - 3cr hrs
HNSC 4120 Senior Thesis (Application required. Enrolment limited) - 3cr hrs
HNSC 4122 Research Project in Human Nutritional Sciences (Application required. Enrolment limited) - 6cr hrs
HNSC 4140 Food Production & Management - 3cr hrs
HNSC 4270 Sensory Evaluation of Food - 3cr hrs
*HNSC 4280 Food Product Development (requires MKT 2210, STAT 2000, and HNSC 3330 or consent of instructor) - 3cr hrs
HNSC 4300 Community Nutrition Interventions - 3cr hrs
HNSC 4310 Nutrition and the Elderly - 3cr hrs
[offered in alternate years, opposite HNSC 4340 ]
HNSC 4340 Maternal & Child Nutrition - 3cr hrs
[offered in alternate years, opposite HNSC 4310 ]
HNSC 4350 Nutrition in Exercise & Sport - 3cr hrs
*HNSC 4540 Functional Foods & Nutraceuticals - 3cr hrs
HNSC 3870 Food Geographies - 3cr hrs
In the event of discrepancies between this document and the Undergraduate Calendar, the information given in the Undergraduate Calendar will prevail.