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

Visit the College of Pharmacy and Nutrition's website for detailed admissions information.

1. At least 30 credit units of course work, including specific pre-requisite courses, with a minimum average of 70%
   • 6 credit units of General Biology (BIOL 120.3 and 121.3 at the U of S)
   • 3 credit units of General Chemistry
   • 3 credit units of Organic Chemistry
   • 6 credit units of English Literature and Composition
   • 6 credit units of Psychology or Sociology
   • 6 credit units unrestricted electives
2. Test of critical skills
3. Personal profile
4. Proficiency in English

Ranking for admission is based upon academic performance and personal qualities.

Academic Record — 60% weighting
The admission average is based on the 30 credit units of required subjects (weighted as 40% of the admission average) and the cumulative average obtained on all courses at the university level
(weighted as 60% of the admission average).

Test of Critical Skills — 30% weighting
Applicants are required to attain a minimum level of achievement on the Test of Critical Skills to be considered for admission.

Personal Profile —10% weighting
Written Personal Profile that assesses motivation for and understanding of the profession.

There are 26 first year seats.

Saskatchewan Residents

Applicants must have lived and worked full-time in Saskatchewan for at least 12 consecutive months prior to admission without being a full-time student. To qualify, you must pay income taxes in Saskatchewan and have a Saskatchewan health card. You cannot qualify for residency by attending school if your home is elsewhere. Applicants from border communities (e.g., Lloydminster, AB and Flin Flon, MB), residents of the Yukon, Northwest Territories and Nunavut, members of the R.C.M.P. or the Canadian armed forces, graduates of the University of Saskatchewan, and children or spouses of graduates of the University of Saskatchewan are considered Saskatchewan residents for the purpose of their admission application to Pharmacy or Nutrition.

Non-Saskatchewan Canadian Residents and International Applicants

Up to 4 of 26 positions may be offered to out of province and international applicants.

Education Equity Program- Saskatchewan Residents

There are two spaces in the first year for qualified Aboriginal applicants. Applicants must supply proof of Aboriginal ancestry.

Special Case Category

One Saskatchewan student may be admitted under special circumstances or for compassionate reasons. Applicants applying under this category must provide appropriate documentation for review and are considered on a case-by-case basis. This position may not be filled every year.

Repeating or Returning Student

Applicants who have previously attended the College of Pharmacy and Nutrition may be considered for readmission under this category.

2012-2013 Nutrition and Dietetics Entry Admission Statistics

Quota: 26
20: SK
4: non-SK
2: Equity

Total Applicants: 98
85 (SK)
13 (non-SK)
4: Equity

Admission Averages
70.08 to 89.69%

Gender Admitted
Females: 25
Males: 1

Years of University
1 year: 6
+2 years: 20

Age Range: 19-29

Nutrition and dietetics is an ever-changing and ever-challenging field. Dietitians, as experts in food and nutrition, help individuals, groups, families, organizations and populations achieve their food and nutrition-related goals through assessment, counselling, management, programming and advocacy. Choose to study nutrition and dietetics and you will join a group of professionals who have a positive impact on society and share a gratifying work experience.

If you answer “yes” to the following questions, Nutrition might be the right choice for you:

• Should people take multivitamins?
• Does the food an athlete eats affect performance?
• Are there foods that lower the chances of getting cancer?
• Why do people with diabetes need to be careful about when they eat?
• What are GMOs?

The U of S Nutrition Program structure is unique in Canada! It's one of only a few in Canada that incorporates the dietetic internship as part of the degree requirements, which in turns allows students to practice after graduation – a huge asset! The program is a partnership with the Regina Qu'Appelle Health Region, Saskatoon Health Region, and affiliated health regions and Tribal Councils throughout the province.

• NUTR 310: Food Culture and Human Nutrition
• The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and consumption will be studied in relation to contemporary food and nutrition issues in Canada.
• NUTR 425: Nutritional Assessment
  Theory and methods of nutritional assessment for individuals and groups, including methods for assessment of dietary intake, biochemical, anthropometric and clinical evaluation.
• NUTR 531: Professional Practice IV
  Thirty-six week practice-based experience with either Saskatoon Health Region or Regina Qu'Appelle Health District (plus experiences in other health regions and Tribal Councils in the province). The course provides students with opportunities to acquire the knowledge, skills and behaviors required to practice as a dietitian. All areas of entry-level practice will be experienced across the spectrum of nutritional care.

• Clinical dietetics in hospitals and health centres – assess nutritional status of patients and provide nutrition care; specialize in pediatrics, geriatrics, eating disorders, intensive care, weight management, diabetes, cardiology, nephrology, AIDS/HIV and other areas.
• Community health – assess nutrition needs of populations and develop health promotion strategies and nutrition education programs.
• Food services in hospitals and long-term care homes – manage food production and distribution systems.
• Private practice – provide expertise to individuals, athletes, sports teams, workplaces and the media.
• Industry and business – participate in food and nutrition research and product development, marketing and consumer education.
• Government and universities – develop food and nutrition policies, educate future dietitians and conduct research (advanced studies are needed for university faculty positions).
• Community and international organizations and agencies – work with social programs such as food banks and international agencies on hunger and food security issues.