Study Foods and Nutrition at Brescia

"Brescia has provided me with the confidence, skills and ability to help me achieve my desired career goals and aspiration to work as a clinical dietitian"

Anna Shier, BSc Honors Specialization Nutrition and Dietetics

    Study this renowned program at Brescia

Brescia is renowned for this outstanding program. Our Honors Specialization in Nutrition and Dietetics (BSc) is accredited by Dietitians of Canada, making it the first step to becoming a Registered Dietician (RD). There are also other specializations available within the nutrition program taught through class projects, visiting lecturers, student associations, volunteer placements and ground-breaking research.

    Flexible Study options in Foods and Nutrition

A wide range of options are available to you in this program, including Honors in Nutrition and Dietetics (BSc), in Food Science and Technology (BSc), in Nutrition and Families (BA), in Food Management (BMOS), and a combination of Nutrition and Dietetics in a Combined Degree Program.

You can join one of many student associations including the Student Human Ecology Association, the Canadian Association of Foodservice Professionals, the CAFP Brescia Student Branch Newsletter and the Prediabetes Initiative and Partnership.

    Prepare for a successful career

  • The Clinical Nutrition courses teach you about assessment of food and nutrient intakes; therapeutic nutritional care; metabolic and physiological alterations in selected diseases; issues in the practice of medical nutrition therapy and the overall management of disease.
  • The Community Nutrition courses teach you about the social determinants of health; needs assessment and program planning used by nutritionists; how to incorporate behavioural theory into the development of nutrition programs; and enable you to gain practical experience by taking part in a community-based program in the London area.
  • The Food Services courses teach you about the elements of food service operations; the complexity of menu planning; food safety and control points; frameworks for ethical decision-making; quality improvement practices.
  • The Food Science courses teach you about major groups of micro-organisms important in food production; modern food technologies; food product development process; the physical structure, chemical composition and nutritive value of foods; and enable you to gain practical experience.