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Degree Awarded: Bachelor of Applied Science (BASc)
Program Website:
Administered by: School of Nutrition
Program Format: Full-time, four-year program.

The School of Nutrition offers a four-year baccalaureate program that focuses on nutrition, food and health from an integrative and multi-disciplinary perspective. The School provides a diverse learning environment that prepares nutrition and food graduates for professional careers, reflective practice and responsible citizenship informed by our engagement in research and scholarship.

Admission Information

O.S.S.D. with six Grade 12 U/M courses including Grade 12 U English, Grade 12 U Chemistry (SCH4U), and Grade 12 U Biology (SBI4U).


  1. ENG4U/EAE4U is the preferred English.
  2. The grade(s) required in the subject prerequisites (normally in the 70-75 percent range) will be determined subject to competition.
  3. It is recommended that students include a Grade 12 U Mathematics course (or equivalent), a Grade 12 U/M Social Sciences and Humanities course, and a senior level Family Studies course in their secondary school studies.
  4. Subject to competition, candidates may be required to present averages/grades above the minimum.

Program Overview/Curriculum Information

The School of Nutrition offers a four-year Bachelor of Applied Sciences (BASc) program that focuses on nutrition, food and health from an integrative and multidisciplinary perspective. The program is designed to ensure that graduates are flexible and responsive to changing trends in health and community settings, foodservice and food industries, education, private practice and entrepreneurial endeavours. Graduates of the program are able to apply a social determinants of health perspective to assess, plan, implement, monitor, and evaluate nutrition and food issues, interventions, and innovations for individuals and communities.

The Nutrition and Food program is an accredited program recognized by the Partnership for Dietetic Education and Practice (PDEP). There are three educational steps to becoming a registered dietitian - you must meet both academic and practical experience requirements before qualifying to write the Canadian Dietetics Registry Exam (CDRE). Academic requirements can be obtained by completing specific courses within an accredited program such as the one at Ryerson University. The second step is to complete a supervised practical training (accredited dietetic internship or an accredited master’s program). The final step is to pass the CDRE. As access to internships is competitive, students with cumulative GPA less than 3.00 should also consider other career options.

Our program is also recognized by the Canadian Institute of Food Science and Technology, the Canadian Association of Food Service Professionals, Ontario Home Economists in Business and the Ontario Family Studies/Home Economics Educators Association. The program offers academic and career planning to support students in their next steps post-graduation.

Students will engage in two years of foundation courses in the physical and biological sciences, nutrition, food science and food applications, marketing, research methods, family in society, and professional practice. A wide range of interdisciplinary, international, and liberal studies electives are offered, enhancing students’ understanding of issues such as homelessness and disabilities, and professional skills such as health promotion and community development.

Students may pursue any Minor or Certificate offered by Ryerson (with some exceptions). Many of our students choose to pursue a Certificate in Food Security or in Gerontology. Popular Minors include those in Psychology, Marketing, and Family Supports. Please refer to the Minors chapter of this calendar and Registration in a Certificate Program for further information on individual Minors and Certificates. Additional information can also be found on the School of Nutrition website .

In addition to dietetics, our graduates pursue diverse professional pathways in food service, the food industry, community agencies, government and companies active in the marketing and promotion of food products. Examples of career paths our alumni have pursued after graduation include: food stylist, nutrition consultant, nursing home administrator, hospitality manager, health promoter/educator, food inspector, and food scientist. Please refer to the program website for a complete listing.

Students who have an interest in furthering their education may consider post-graduate studies. Alumni of the program have pursued post-graduate training in nutritional sciences, nutrition, family studies, health promotion, business administration, education and law.

The program has and continues to attract a mix of students - those coming directly from Grade 12 U, M or equivalent studies, and those who have worked or who transfer from other universities or colleges. To assist students in meeting the program’s entrance requirements, Ryerson offers Grade 12 U or equivalents in Chemistry, Biology and English through The G. Raymond Chang School of Continuing Education.

The program counts on students entering with a solid foundation in the physical sciences (such as biology and chemistry) as well as strong social science and communication skills. Computers are used widely in many courses, and some facility with information technology is expected. Special workshops are often available to assist students in developing these capacities.

Senior students have an opportunity to engage in cultural and educational opportunities abroad, subject to availability of spaces and academic performance. Currently, students may apply to study for a semester in their third year at the Royal Melbourne Institute of Technology (RMIT) in Adelaide, Australia, the University of South Australia in Melbourne, Australia, and Curtin University of Technology, Perth, Australia.

Students must take three lower level liberal studies courses and three upper level liberal studies courses to graduate. Students must not choose courses that are restricted for their program or major.

Please refer to the liberal studies chapter of this calendar for more information on the Liberal Studies Policy. Further information on liberal studies can also be found at the Faculty of Arts' Liberal Studies website.

Table A - Lower Level Restrictions

FNU courses and CHY 182 are not available for credit.  

Table B - Upper Level Restrictions

GEO 509 and SOC 808 are not available for credit.

Students may pursue any Minor offered by Ryerson (with some exceptions). Please refer to the Minors chapter of this calendar for further information on individual Minor requirements and exclusions.

Undergraduate students wishing to pursue a continuing education certificate program should be aware of possible program exclusions. Please refer to the Certificate Registration section of the Curriculum Advising website for complete details.

Full-Time, Four-Year Program

1st Semester


CHY 123 General Chemistry
FNN 100 Nutrition and Health
FNP 100 Introduction to Professional Practice
PLN 103 Physiology I

One course from Table A - Lower Level Liberal Studies.

2nd Semester


CHY 200 Organic Chemistry
FND 100 Food Science I
FNF 100 Families and Health
PLN 203 Physiology II

One course from Table A - Lower Level Liberal Studies.

3rd Semester


CHY 204 Biochemistry I
FNN 200 Nutrition and Metabolism
FNR 100 Introduction to Research and Statistics
FNS 200 Quantity Food Management

One course from Table A - Lower Level Liberal Studies.

4th Semester


CHY 205 Biochemistry II
FNN 201 Nutrition Through the Lifespan
FNR 201 Research Methods and Statistics
FNS 250 Introduction to Food Systems
MKT 100 Principles of Marketing

An optional Concentration may be selected from Professional Table I starting in 5th Semester.

Starting in 5th Semester, students will choose 11 elective courses from Table I, Table II and the Open Elective Table. Of these, a minimum of four courses must be taken from Professional Table I.

5th Semester


FND 300 Food Science II
FNN 202 Public Health Nutrition
FNR 310 Senior Quantitative Research Project

PROFESSIONAL AND PROFESSIONALLY-RELATED: Two courses from Table I or Table II or Open Elective Table.

6th Semester


FNP 300 Nutrition Communication: Theory/Practice

One course from Table B - Upper Level Liberal Studies.

PROFESSIONAL AND PROFESSIONALLY-RELATED: Three courses from Table I or Table II or Open Elective Table.

Revised curriculum begins 2017-2018.

7th Semester


FND 401 Social and Cultural Dimensions of Food
FNP 250 Markets, Food Systems/Food Policy

One course from Table B - Upper Level Liberal Studies.

PROFESSIONAL AND PROFESSIONALLY-RELATED: Two courses from Table I or Table II or Open Elective Table.

8th Semester

One course from Table B - Upper Level Liberal Studies.

PROFESSIONAL AND PROFESSIONALLY-RELATED: Four courses from Table I or Table II or Open Elective Table.


An optional Concentration may be selected from Professional Table I starting in 5th Semester.

To register in the optional Concentration in Nutrition and Health Research, students must first complete FNR 100, FNR 201, and FNR 310, and then obtain written approval from a faculty member who agrees to supervise the research in FNR 400 and FNR 401.

In addition, to continue in the Concentration and to have it noted on the transcript, students must attain a grade of at least A- in FNR 400.


FNR 320 Senior Qualitative Research Project
FNR 400 Independent Research Study I
FNR 401 Independent Research Study II
Graduation Requirement Variation

In addition to fulfilling Ryerson University's Graduation Requirements, students graduating from the Nutrition and Food program are required to have one interdisciplinary, international or exchange course as part of their degree requirements.

Program Advisory Council

A Program Advisory Council (PAC) is a group of volunteers that provides expert advice to a school or department on program related matters such as curriculum, program review, technology and trends in the industry, discipline or profession. For more information, see Senate Policy #158 (Program Advisory Councils).

Donna Barnes
School of Nutrition

Honey Bloomberg
Team Lead, Public Engagement & Communications
EatRight Ontario

Christy Brissette
80 Twenty Nutrition

Cristina Cicco
Project Coordinator
College of Dietitians of Ontario

Ann Mackay
School of Nutrition