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Nutrition

Bachelor of Science in Nutrition [B.Sc. (Nutr.)]

Learn how to get the most out of your degree and prepare for your future career.

Human nutrition is the science of nutrients —carbohydrate, protein, fat, vitamins and minerals, and how they are related to health. It also encompasses the study of the relationship of food and eating to overall well-being and quality of life. You will learn how nutrients are ingested, digested, absorbed, metabolized, stored and excreted. You will also study food availability, management of food production and distribution systems, sociocultural eating patterns, and how the food choices we make can affect our health. You will become an expert in food and nutrition so that you are prepared to help individuals, groups, organizations and populations in different settings (e.g., hospitals, long term care homes, government, community clinics, tribal councils, non-profit organizations) achieve their food and nutrition-related goals through assessment, theraputic counselling, medical nutrition therapy, management, programming and advocacy. Successful completion of all classroom and practical training components as part of this degree will make you eligible to register with a provincial dietetic regulatory body (e.g., Saskatchewan College of Dieticians) to become a Registered Dietitian (RD).

Not a USask student?

Learn more about studying nutrition at USask and apply for admission.

Explore your major

Learn more about some of the required program-specific courses for this degree. View the course and program catalogue or meet with an academic advisor to understand all major requirements.

Year 1 courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

BMSC 200.3 | Biomolecules
BMSC 207.3 | Human Body Systems I
BMSC 208.3 | Human Body Systems II
BMSC 230.3 | Metabolism
COMM 102.3 | Introduction to Business Management
FABS 110.3 | The Science of Food
NUTR 120.3 | Basic Nutrition
NUTR 190.0 | Introduction to the BSc(Nutr) Program
NUTR 191.0 | Interprofessional Education (IPE) Activities
NUTR 192.0 | Interprofessional Education (IPE) Activities
NUTR 210.3 | Food Fundamentals and Preparation
NUTR 221.3 | Advanced Nutrition Micronutrients
NUTR 230.3 | Professional Practice I
PLSC 214.3 | Statistical Methods 
Basic food safety training certificate


Academic tips

What will I learn?
  • Gain expertise in food and nutrition including food composition and science, food environments, human nutrition and metabolism, and nutritional requirements throughout all stages of the lifecycle
  • Acquire knowledge and skills to provide medical nutrition therapy to help individuals with various diseases to meet their nutrition needs using strategies like nutrition education, therapeutic counselling, supplementation, and nutritional support
  • Understand and manage institutional food service operations (e.g., hospitals, long term care homes, industry, educational institutions)
  • Plan and deliver programs to meet the nutrition needs of communities and populations
  • Develop teamwork, leadership, management, professionalism, communication, and collaboration skills to be able to work effectively as a Registered Dietitian in various workplaces

Gain relevant experience

  • Consider a spring/summer study abroad experience to earn credit toward your degree
  • Explore undergraduate research opportunities
  • Consider enrolling in an experiential learning course as an elective
  • Watch for emails from the SPNSS looking for student volunteers for recruitment activities and to sit on the College of Pharmacy and Nutrition committees (e.g., Undergraduate Academic Affairs, Nutrition Program Committee, Nutrition Program Advisory Committee, Professionalism Panel)
  • Join the Nutrition Professional Enhancement Club (NPEC)

Create local and global connections

Get career ready

 Featured courses

Explore your major

Learn more about some of the required program-specific courses for this degree. View the course and program catalogue or meet with an academic advisor to understand all major requirements.

Year 2 courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

BMSC 210.3 | Microbiology
NUTR 291.0 | Interprofessional Education (IPE) Activities
NUTR 292.0 | FInterprofessional Education (IPE) Activities
NUTR 305.3 | Research Methods
NUTR 310.3 | Food Culture and Human Nutrition
NUTR 321.3 | Advanced Nutrition Macronutrients and Energy
NUTR 322.3 | Nutrition Throughout the Lifespan
NUTR 330.3 | Professional Practice II
NUTR 350.3 | Introduction to Public Health and Community Nutrition
NUTR 365.3 | Quantity Food Production and Service
NUTR 366.3 | Food Service Management Practicum
PATH 205.3 | Survey of Pathology

You choose
  • Two courses (6 cu) from unrestricted electives
Year 3 courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

COMM 201.3 | Introduction to Financial Accounting
NUTR 391.0 | Interprofessional Education (IPE) Activities
NUTR 392.0 | Interprofessional Education (IPE) Activities
NUTR 420.3 | Current Issues in Nutrition
NUTR 425.3 | Nutritional Assessment
NUTR 430.3 | Professional Practice III
NUTR 441.3 | Clinical Nutrition I
NUTR 442.3 | Clinical Nutrition II
NUTR 450.3 | Nutrition Program Planning and Evaluation
NUTR 466.3 | Organization and Management of Nutrition Services
Advanced food safety training instruction

You choose
  • Three courses (9 cu) from of unrestricted electivess

Academic tips

Add to your major

Choose from a variety of options to complement your major.

Gain relevant experience

Create local and global connections

Get career ready

Career readiness competencies

Career Readiness Competencies are transferable skill sets that will prepare you for the world of work and include the top attributes that employers are looking for:

  • Career & Self-Development
  • Communication
  • Critical Thinking
  • Equity & Inclusion
  • Leadership
  • Professionalism
  • Teamwork
  • Technology

Explore your major

Learn more about some of the required program-specific courses for this degree. View the course and program catalogue or meet with an academic advisor to understand all major requirements.

Final Year courses

The courses listed here and in the Course and Program Catalogue are not necessarily offered each year and do not represent the totality of your requirements.

NUTR 533.6 | Nutrition Care I
NUTR 534.6 | Nutrition Care II
NUTR 535.6 | Food Provision Management and Leadership
NUTR 536.6 | Population Health Promotion
NUTR 537.3 | Dietetic Research
NUTR 538.3 | Selected Topics in Practical Dietetic Education and Training

NUTR 531.30 Practicum
  • 33 weeks of practicum
  • Orientation (1-2 weeks)
  • Break (2 weeks)

Apply to graduate

Academic tips

Consider appyling to a graduate program
Find a program

Gain relevant experience

  • Consider running for a leadership position with the USask Students' Union (USSU)
  • Watch for emails from the SPNSS looking for student volunteers for recruitment activities and to sit on the College of Pharmacy and Nutrition committees (e.g., Undergraduate Academic Affairs, Nutrition Program Committee, Nutrition Program Advisory Committee, Professionalism Panel)
  • Join the Nutrition Professional Enhancement Club (NPEC)

Create local and global connections

Get career ready

Career readiness competencies

Career Readiness Competencies are transferable skill sets that will prepare you for the world of work and include the top attributes that employers are looking for:

  • Career & Self-Development
  • Communication
  • Critical Thinking
  • Equity & Inclusion
  • Leadership
  • Professionalism
  • Teamwork
  • Technology

Possible destinations

People with a nutrition degree take their knowledge and skills into many different industries and occupations. Some of the career paths listed here require further education and training.

Career paths

  • Community Dietitian
  • Food Services Dietitian
  • Food Services Manager
  • Food Services Director
  • Health Educator
  • International Aid Worker
  • Long Term Care Dietitian
  • Media Dietitian
  • New Food Product Developer
  • Public Health Director
  • Public Health Nutritionist
  • Quality Control Specialist
  • Registered Dietician
  • Regulatory Affairs Manager
  • Regulatory Affairs Specialist
  • Renal Dietitian
  • Research Coordinator
  • Research Assistant
  • Research Chef
  • Sales Representative
  • Sensory Scientist
  • Sports Nutritionist
  • Surgery/ICU Dietitian
  • University Professor
  • Wellness Coordinator

Graduates from the USask BSc Nutrition program have the knowledge of nutrition science, critical thinking skills and professionalism to prepare them for the diverse opportunities available to practice in the field of dietetics. They demonstrate empathy and a people-centered approach to harness the power of food for health.

—Sharon Walker, M.Ed., R.D., Director Nutrition Services, Saskatchewan Health Authority

Where do USask alumni work?

  • Abbott Nutrition
  • Alberta Health Services
  • Allan Blair Cancer Centre
  • Bridgeport Centre for Eating Disorders
  • Canadian Sports Institute
  • Correctional Services Canada
  • Fitness Gyms
  • Health Canada
  • New–Life Mills Limited 
  • Private Practice
  • Saskatchewan Health Authority
  • Saskatchewan Intercultural Association
  • Saskatchewan Polytechnic
  • Saskatoon Cancer Centre 
  • Tribal Councils
  • University of British Columbia
  • University of Saskatchewan
  • University of Toronto
  • Vancouver Island Health Authority
  • YWCA Saskatoon

Explore Canadian salaries for various occupations using the Job Bank Career Planning Tool

"The most valuable experience I have had as a nutrition student is the practical application of what we are learning. The structure of the classes, labs, and practicum makes it easy to see how applicable and transferable our learning is to the real world as a professional."

—Heather, third-year nutrition student

 

"The professors, many of which consider themselves dietitians first and professors second, are incredibly knowledgeable, experienced, highly proficient researchers who coach students how to think critically and grow toward becoming a highly capable and confident dietitian. Studying at USask to become a dietitian is a privilege."

—Jenn, third-year nutrition student

"This degree opens up many doors for us as future professionals. Not only do we have the ability to register anywhere in Canada, but we can find a career that resonates with us as individuals. The practicum gives us the experience that we need to thrive in any career setting we may choose. Whether we decide to work in the hospital as a clinical dietitian, make a real difference within a community as a community dietitian, or even open our own practice – we are prepared."

—MacKenzie, third-year nutrition student