Dietetics

Biochemistry of carbohydrates, lipids, proteins, nucleic acids; enzymes and coenzymes. Introduction to intermediary metabolism.

Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.

Food insecurity is one of the most critical issues humanity has faced in history. The magnitude of this phenomenon, reflected in its worldwide presence and in the number of individuals affected, makes it an imperative component of all nations' and of all internaltional agencies' agendas. Its complexity of determinants and its numerous consequences require the involvement of multipe disciplines and sectors. McGill undergraduate students as future professionals tackling global issues require an integrated and multidisciplinary training on food security.

Metabolism in humans and domestic animals. The chemistry of alimentary digestion, absorption, transport, intermediary metabolism and excretion.

Microbial growth and activity in soil, water, food, plants, people and animals.

Accounting, budgets, costs and financial decisions in food and nutrition settings.

Human resources fundamentals, employment law and the employee lifecycle.

A study of the organization, functions and regulation of various organ systems in mammals. The nervous, endocrine, muscular, cardiovascular, respiratory, urinary, digestive and reproductive systems are discussed.

This course looks at the importance of nutrition from the molecular to the organismal levels in human health and disease. The focus will be on the significance of nutrients in regulating metabolism, and impact of genotype in the metabolism of nutrients.

A detailed study of the endocrine system and its role in the maintenance of homeostasis in higher vertebrates, including the endocrine regulation of energy balance.

Nutrient utilization, requirements and recommended allowances as related to physiological development throughout the life cycle. Physiological, psychological and environmental determinants of eating behaviour.

Introduction to how diverse approaches to nutrition research including international, community, laboratory, clinical, molecular, meta-analyses are necessary to advance the field of nutrition. Emphasis on ethics, scientific method, research process and analysis of results.

This course focuses on the nutrition status of populations, communities and groups of people using a public health lens. It identifies and assesses human nutrition issues and problems, their causes, influencing factors and social conditions using a social determinants of health framework. Offers opportunities to design and conduct needs assessments, design and plan programs and plan for their evaluation. The purpose and role of participatory approaches with diverse populations and Indigenous populations in particular will be analyzed. Health systems, public health and political influence in Canada, as related to nutrition will be addressed.

A half day workshop, including preparatory work, that introduces interprofessional education, interprofessional practice, and the roles of the different healthcare professionals that make up an interprofessional team.

A half day workshop, including preparatory work, introducing effective communication and interactions in interprofessional teams.

Introduction to the principles of interprofessional collaboration through case-based learning experience. Observation and analysis of simulated interprofessional interactions involving a person receiving care and their care partners. Team dynamics, communication strategies, and collaborative decision-making processes to identify best practices and challenges in interprofessional teamwork, emphasizing reflection on professional roles, mutual respect, and person-centered care in complex clinical contexts.