Food, Nutrition and Health Major

FOOD, NUTRITION AND HEALTH MAJOR

Do you want to customize your degree to pursue your deepest interests? The Food, Nutrition and Health major offers you the flexibility to tailor your degree to your interests in food, nutrition and health without being locked down to any one major. Focus your inquiry through restricted electives in your areas of passion, such as the physical or biological sciences, economics and marketing, ecology, or international development. Create the degree you want, for the career you’re planning.

What You Need to Know

The Food, Nutrition, and Health (FNH) major offers you the flexibility to create the program you want, to address the learning you seek. Develop a course of studies that reflects and satisfies your specific interests, and tailor your degree to the career of your dreams. Our instructors are thought leaders and change-makers in their fields, and offer you unparalleled expertise in the area of food, nutrition and health. A FNH degree marks the jumping-off point for a career that’s rich in innovation, collaboration and human betterment. And doesn’t everyone want that in their day-to-day work?

UBC’s Food, Nutrition and Health program gives you the space to pursue your own interests while gaining a deeper knowledge and perspective of the food system, including issues related to food production, food security and the role of nutrition in disease prevention. With a wide variety of electives to choose from, you’ll develop a customized program that balances content between applied nutrition courses and courses in the science of nutrition. Upon graduation, your FNH major will open doors throughout the nutrition field; our graduates experience a high level of employment in nutrition-related jobs within a few months of graduating. If you want to expand your reach to inspire awareness and change across an even broader audience, you can apply for the dual-degree option that pairs your Bachelor of Food, Nutrition and Health with a Bachelor of Education.

In Food, Nutrition and Health, you will take a combination of degree requirements (required of all students) and restricted electives (courses selected from a broad list of approved electives). You’ll also be able to take a number of unrestricted electives (courses you get to pick yourself).

After you’ve developed a strong foundation in science-based courses like chemistry, biology and math, you can look forward to exciting, career-specific courses such as:

  • FNH 250: Nutrition Concepts and Controversies
  • FNH 351: Vitamins, Minerals and Health
  • FNH 355: International Nutrition
  • FNH 474: Sport Nutrition
  • FNH 477: Nutrition and Disease Prevention

To see the complete list of required courses for this program, please consult the UBC Academic Calendar. Current students, please use the ‘Degree Navigator’ tool in your Student Service Centre (SSC) to track your progress.

FNH General/Nutritional Sciences (major declared 2018W and beyond)

Restricted electives list for the general Food, Nutrition and Health (FNH) Major.

Prerequisites in italic are not required courses in the FNH major.

Food Science-related

Course Number Course Title Prerequisites
FNH 290 Introductory Topics in Food, Nutrition and Health
FNH 300 Principles of Food Engineering One of PHYS 101, PHYS 107, PHYS 117
FNH 301 Food Chemistry I Either (a) CHEM 201 or (b) CHEM 205; and either (a) CHEM 203 or (b) CHEM 233.
FNH 302 Food Analysis Either (a) CHEM 201 or (b) CHEM 205; and either (a) CHEM 203 or (b) CHEM 233
FNH 303 Food Product Development One of LFS 252, BIOL 300, EPSE 482, FRST 231, STAT 200, FNH 301
FNH 309 Food Process Science One of PHYS 101, PHYS 107, PHYS 117
FNH 330 Introduction to Wine Science I Third year standing
FNH 335 Introduction to Wine Science II FNH 330
FNH 402 Functional Foods and Nutraceuticals
FNH 405 Microbiology of Food and Beverage Fermentation One of MICB 201, MICB 202, BIOL 201, BIOL 203, BIOC 203
FNH 413 Food Safety All of MICB 202, CHEM 233
FNH 419 Interfacial Phenomena FNH 300
FNH 430 Enology and Wine Biotechnology One of BIOL 335, MICB 325, FNH 313, BIOC 302
FNH 497A Directed Studies in Food, Nutrition and Health
FNH 499 Undergraduate Thesis approval required

Nutrition-related

Course Number Course Title Prerequisites
FNH 342 Critical Perspectives on Consumer Food Practices
FNH 350 Fundamentals of Nutrition FNH 250 & BIOL 201
FNH 351 Vitamins, Minerals, and Health FNH 250 & BIOL 201
FNH 355 International Nutrition
FNH 370 Nutrition Assessment FNH 250
FNH 371 Human Nutrition Over The Life Span FNH 250
FNH 398 Research Methods in Human Nutrition FNH 250 & LFS 252
FNH 451 Nutrient Metabolism and Implications for Health All of FNH 350, BIOC 302 and one of BIOL 153, BIOL 155, CAPS 301
FNH 455 Applied International Nutrition FNH 355
FNH 472 Maternal and Fetal Nutrition FNH 350. Third-year standing.
FNH 473 Applied Public Health Nutrition Fourth year standing & FNH 250
FNH 474 Sport Nutrition All of FNH 350, FNH 351
FNH 477 Nutrition and Disease Prevention FNH 398
FNH 490 Advanced Topics in FNH Third year standing
KIN 232 Nutrition, Physical Activity, and Health All of KIN 131, KIN 132. (and second-year standing; similar courses to KIN 131 and KIN 132 can be considered.)
EDCP 493 Special Study in Home Economics: Food Studies
EDCP 497 Practical Foods - a concentrated look at food preparation and food science.

Kinesiology-related

Course Number Course Title Prerequisites
KIN 232 Nutrition, Physical Activity, and Health All of KIN 190, KIN 191 and second year standing; similar courses to KIN 190 and KIN 191 can be considered
KIN 262 Health Policy and Society Second-year standing
KIN 321 Chronic Health Issues and Physical Activity Third year standing
KIN 424 Medical Aspects of Sport and Exercise KIN 140 and third year standing
KIN 432 Sport Nutrition All of KIN 190, KIN 191, KIN 265 and third year standing; similar courses to KIN 190, KIN 191, and KIN 265 can be considered
KIN 460 Aging, Health, and Society Third year standing
KIN 464 Health Promotion and Physical Activity Third year standing

Sustainability-related

Course Number Course Title Prerequisites
APBI 265 Sustainable Agriculture and Food Systems
APBI 361 Key Indicators of Agroecosystem Sustainability
ASIC 220 Introduction to Sustainability Second year standing
GEOG 310 Environment and Sustainability
SCIE 420 Sustainability for Community and the World Fourth year standing & LFS 250 (or other options)
LFS 450 Land, Food, and Community III: Leadership in Campus Food System Sustainability

Business-related

Note: for FNH/FRE business elective options, only FNH 415 can be taken without ECON 101/310.

Course Number Course Title Prerequisites
FNH 415 Business Concepts in Food, Nutrition, and Health Third year standing
FRE 295 Managerial Economics All of ECON 101, ECON 102 and MATH 105.
FRE 302 Small Business Management in Agri-food Industries ECON 101 or ECON 310
FRE 306 Introduction to Global Food Markets ECON 101 or ECON 310
FRE 340 International Agricultural Development ECON 101 or ECON 310
FRE 374 Land and Resource Economics ECON 101 or ECON 310
FRE 385 Quantitative Methods for Business and Resource Management One of ECON 101, ECON 310 and one of LFS 252, BIOL 300, FRST 231, STAT 200.
FRE 420 The Economics of International Trade and the Environment One of ECON 301, FRE 295, COMM 295. (or 6 credits of upper-level FRE or ECON.)
FRE 460 Economics of Food Consumption ECON 101 or ECON 310
FRE 490 Current Issues in Food and Resource Economics ECON 101 or ECON 310
COMR 329 Principles of Organizational Behaviour
COMR 398 Introduction to Business Processes and Operations
COMR 457 Fundamentals of Financial Accounting
COMR 458 Fundamentals of Managerial Accounting One of COMM 293, COMM 457, COMR 457.
COMR 465 Marketing Management Co-reqs: Either (a) all of ECON 101, ECON 102 or (b) ECON 100 or (c) all of ECON 310, ECON 311 or (d) all of ECON 101, ECON 311 or (e) all of ECON 102, ECON 310.
COMR 473 Business Finance Either (a) all of ECON 101, ECON 102 or (b) ECON 100 or (c) all of ECON 310, ECON 311 or (d) all of ECON 101, ECON 311 or (e) all of ECON 102, ECON 310; and one of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184.
COMR 485 Social Entrepreneurship
COMR 493 Strategic Management in Business Pre-reqs: One of COMM 293, COMM 457, COMR 457 and either (a) all of ECON 101, ECON 102 or (b) all of ECON 310, ECON 311 or (c) ECON 100or (d) all of ECON 101, ECON 311 or (e) all of ECON 102, ECON 310. Co-reqs: One of COMM 329, COMR 329 and one of COMM 465, COMR 465 and one of COMM 473, COMR 473.
COMM 320 Foundations in Accounting I only available to students completing the Master of Management dual degree
COMM 321 Organizational Behaviour only available to students completing the Master of Management dual degree
COMM 420 Marketing only available to students completing the Master of Management dual degree
COMM 421 Introductory Finance only available to students completing the Master of Management dual degree
ECON 101 Principles of Microeconomics (equivalent to ECON 310)
ECON 102 Principles of Macroeconomics (equivalent to ECON 311)
ECON 226 Making Sense of Economic Data All of ECON 101, ECON 102
ECON 301 Intermediate Microeconomic Analysis I One of ECON 101, ECON 310 and one of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184 and one of MATH 101, MATH 103, MATH 105, MATH 121. (MATH 104, 110 or 184 recommended. MATH 105 recommended.)

Public health-related

Course Number Course Title Prerequisites
KIN 262 Health Policy and Society Second year standing
SPPH 300 Working in International Health
SPPH 301 Understanding the Sociocultural Determinants of the Health of Populations
SPPH 302 Topics in Health Informatics for Health/Life Sciences Students
SPPH 381A Selected Topics - PUBLC HLTH ETHCS
SPPH 381C Selected Topics - ENVIRNMTL HLTH
SPPH 381D Selected Topics - CAN HLTH POLICY
SPPH 404 First Nations Health: Historical and Contemporary Issues
SPPH 410 Improving Public Health: An Interprofessional Approach to Designing and Implementing Effective Interventions

Science-related

Course Number Course Title Prerequisites
PHYS 131 Energy and Waves Prerequisite: One of PHYS 12, PHYS 100. Corequisite: One of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184.
BIOL 209 Biodiversity of Algae, Fungi and Bryophytes One of BIOL 121, SCIE 001.
BIOL 210 Vascular Plants One of BIOL 121, SCIE 001. (or 8 transfer credits of first-year biology.) Equivalents: APBI 210
BIOL 234 Fundamentals of Genetics Either (a) all of BIOL 112, BIOL 121 or (b) SCIE 001. (; or (c) a corequisite of one of CHEM 203 or CHEM 223 and one of BIOL 112 or BIOL 121.)
BIOL 323 Structure and Reproduction of Fungi BIOL 121
BIOL 335 Molecular Genetics One of BIOL 233, BIOL 234, MICB 322, FRST 302
BIOL 343 Plants and Peoples Third year standing
BIOC 402 Proteins: Structure and Function One of BIOC 302, BIOC 303, BIOT 380
BIOL 421 Plant-Microbe Interactions BIOL 200 and one of BIOC 202, BIOC 203, BIOL 201, BIOL 233, BIOL 234, BIOL 260
CHEM 205 Physical Chemistry Either (a) SCIE 001 or (b) one of MATH 100, MATH 102, MATH 104, MATH 110, MATH 120, MATH 180, MATH 184 and one of CHEM 130, CHEM 123, CHEM 154.
CHEM 208 Coordination Chemistry One of CHEM 130, CHEM 123, SCIE 001.
CHEM 211 Introduction to Chemical Analysis One of CHEM 113, CHEM 123, SCIE 001.
CHEM 213 Organic Chemistry Either (a) one of CHEM 203, CHEM 223 or (b) a score of 76% or higher in CHEM 233
CHEM 301 Aqueous Environmental Chemistry One of Chem 201, 205 or 251 (physical chemistry)
CHEM 305 Biophysical Chemistry One of MATH 200, MATH 217, MATH 226, MATH 253, MATH 263 and either (a) CHEM 201 or (b) a score of 76% or higher in CHEM 205 or (c) CHEM 304 or (d) PHYS 203.
CHEM 304 Fundamentals of Thermodynamics and Statistical Mechanics CHEM 123 and one of MATH 200, MATH 217, MATH 226, MATH 253, MATH 263.
CHEM 311 Instrumental Analytical Chemistry CHEM 211
CHEM 330 Advanced Organic Chemistry CHEM 213
CHEM 341 Global Challenges: A Chemical Perspective One of CHEM 203, CHEM 233, CHEM 260
CPSC 100 Computational Thinking
CPSC 103 Introduction to Systematic Program Design
CPSC 110 Computation, Programs, and Programming
DSCI 100 Introduction to Data Science
ENVR 200 Introduction to Environmental Science Second year standing
MICB 201 Introductory Environmental Microbiology One of BIOL 112, BIOL 200, SCIE 001
MICB 203 Basic Microbiology Laboratory One of MICB 153, BIOL 112, SCIE 001
MICB 301 Microbial Ecophysiology BIOL 201 & MICB 201
MICB 306 Molecular Virology MICB 202
MICB 308 Paradigms in Bacterial Pathogenesis Either (a) MICB 202 and one of BIOL 201, BIOC 202, BIOC 203; or (b) BIOT 380.
MICB 325 Analysis of Microbial Genes and Genomes One of MICB 201 or BIOL 234, and third-year standing or higher

Math, Engineering and Statistics-related

Course Number Course Title Prerequisites
APSC 366 The Art of the Possible: An Introduction to Engineering for Non-Engineers
MATH 200 Calculus III One of MATH 101, MATH 103, MATH 105, MATH 121, SCIE 001.
STAT 300 Intermediate Statistics for Applications One of STAT200, STAT241, STAT251, COMM291, BIOL300, FRST231, ECON325, or equivalent.
STAT 302 Introduction to Probability One of MATH 200, MATH 226, MATH 217, MATH 253, MATH 254

Social Science-related

Course Number Course Title Prerequisites
ADHE 327 Teaching Adults
ADHE 329 Developing Short Courses, Workshops and Seminars
ADHE 330 The Community Practice of Adult Education
ANTH 210 Eating Culture
APBI 222 Introduction to Horticulture
APBI 260 Agroecology I: Introduction to principles and techniques Credit will be granted for only one of APBI 260 or APBI 265.
APBI 290 Introductory Topics in Applied Biology
LFS 302A International Field Studies - INTERNL FLD STD
LFS 400 Audio Storytelling
LFS 496A Career Development Internship
LFS 490 Topics in Land and Food Systems
PSYC 367 Sensory Systems Either (a) PSYC 100 or (b) all of PSYC 101, PSYC 102. (or (c) 6 credits of 200-level Psychology (but not 205 or 263).)
SOCI 342 Consumers and Consumption One of SOCI 100, SOCI 101, SOCI 102
SOCI 360 Sociology and Natural Resources One of SOCI 100, SOCI 101, SOCI 102
SOCI 423 Sociology of Food One of SOCI 100, SOCI 101, SOCI 102

Social Science-related

(for students who plan to apply to Dietetics)

Course Number Course Title Prerequisites
ANTH 201A Ethnic Relations - ETHNIC RELATIONS
ANTH 210 Eating Culture
ANTH 217 Culture and Communication
ANTH 227 Introduction to Medical Anthropology
FMST 210 Family Context of Human Development
FMST 312 Parent-child Relationships One of SOCI 200, FMST 210.
FMST 314 Relationship Development One of SOCI 200, PSYC 100, PSYC 101, PSYC 102, SOCI 240
PSYC 101 Introduction to Biological and Cognitive Psychology
PSYC 102 Introduction to Developmental, Social, Personality, and Clinical Psychology
PSYC 304 Brain and Behaviour Either (a) PSYC 100 or (b) two of PSYC 101, PSYC 102, PSYC 205, PSYC 207, PSYC 208, PSYC 216, PSYC 217, PSYC 277. (Strongly recommended: PSYC 101 and one of PSYC 216, or either PSYC 217 or 277, or either PSYC 260 or 270.). Second year standing.
PSYC 305A Personality Psychology - PERSONALITY PSYC Either (a) PSYC 100 or (b) two of PSYC 101, PSYC 102, PSYC 205, PSYC 207, PSYC 208, PSYC 216, PSYC 217, PSYC 277. (Strongly recommended: PSYC 102 and either PSYC 216 or one of PSYC 217 or 277). Second year standing.
PSYC 314 Health Psychology Either (a) PSYC 100 or (b) two of PSYC 101, PSYC 102, PSYC 205, PSYC 207, PSYC 208, PSYC 216, PSYC 217, PSYC 277. (Strongly recommended: PSYC 102 and either PSYC 216 or one of PSYC 217 or 277). Second year standing.
SOCI 100 Introduction to Sociology
SOCI 200 Sociology of Family
SOCI 240 Introduction to Social Interaction

source: http://wiki.ubc.ca/LFS:Restricted_Electives/FNH

Food, Nutrition and Health (major declared in 2017W or earlier)

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Food, Nutrition and Health Major

  • ADHE 327 Teaching Adults
  • ADHE 329 Developing Short Courses, Workshops and Seminars
  • APBI 260 Food and Environment I
  • APBI 311 Animal Physiology I
  • APBI 312 Animal Physiology II
  • APBI 314 Animals and Society
  • APBI 315 Animal Welfare and the Ethics of Animal Use
  • APBI 318 Applied Plant Breeding
  • APBI 324 Introduction to Seed Plant Taxonomy
  • APBI 327 Introduction to Entomology
  • APBI 342 Soil Biology
  • APBI 360 Agroecology II
  • APBI 398 Research Methods in Applied Animal Biology
  • APBI 401 Soil Processes
  • APBI 402 Sustainable Soil Management
  • APBI 403 Soil Sampling, Analyses and Data Interpretation
  • APBI 418 Intensive Fish Production
  • APBI 419 Fish Health
  • APBI 426 Plant-Microbe Interactions
  • APBI 428 Integrated Pest Management
  • APBI 440 Plant Genomics
  • APBI 444 Agroforestry
  • APBI 460 Advanced Agroecology
  • APBI 495 Principles of Wildlife Management in Forests and Agricultural Environments
  • BIOC 203 Fundamentals of Biochemistry
  • BIOC 302 General Biochemistry
  • BIOC 402 Proteins: Structure and Function
  • BIOC 403 Enzymology
  • BIOC 410 Nucleic Acids-Structure and Function
  • BIOL 201 Cell Biology II: Introduction to Biochemistry
  • BIOL 301 Biomathematics
  • BIOL 310 Introduction to Animal Behaviour
  • BIOL 320 Survey of Algae
  • BIOL 325 Introduction to Animal Mechanics and Locomotion
  • BIOL 328 Introductory Parasitology
  • BIOL 331 Developmental Biology
  • BIOL 332 Protistology
  • BIOL 335 Molecular Genetics
  • BIOL 336 Fundamentals of Evolutionary Biology
  • BIOL 337 Introductory Genetics Laboratory
  • BIOL 347 Principles and Methodology in Biological Research
  • BIOL 352 Plant Physiology II: Plant Development
  • BIOL 362 Cellular Physiology
  • BIOL 402 Aquatic Ecology
  • BIOL 404 Ecological Methodology
  • BIOL 415 Evolutionary Processes in Plants
  • BIOL 416 Principles of Conservation Biology
  • BIOL 418 Evolutionary Ecology
  • BIOL 430 Genome Evolution
  • BIOL 434 Population Genetics
  • BIOL 441 Cell Biology of Intracellular Trafficking
  • BIOL 450 Molecular Adaptation of Animals to the Environment
  • BIOL 454 Comparative Animal Physiology
  • BIOL 462 Ecological Plant Biochemistry
  • BIOL 463 Gene Regulation in Development
  • CAPS 301 (previously PHYL 301) Human Physiology
  • CAPS 390 Introduction to Microscopic Human Anatomy
  • CAPS 391 Introduction to Gross Human Anatomy
  • CHBE 230 Computational Methods
  • CHBE 241 Material and Energy Balances
  • CHBE 251 Transport Phenomena I
  • CHBE 344 Unit Operations I
  • CHBE 345 Unit Operations II
  • CHEM 205 Physical Chemistry
  • CHEM 211 Introduction to Chemical Analysis
  • CHEM 301 Aqueous Environmental Chemistry
  • CHEM 304 Fundamentals of Thermodynamics and Statistical Mechanics
  • CHEM 305 Biophysical Chemistry
  • CHEM 311 Instrumental Analytical Chemistry
  • CHEM 312 Introduction to Quantum Mechanics and Spectroscopy
  • CHEM 313 Advanced Organic Chemistry for the Life Sciences
  • CHEM 330 Advanced Organic Chemistry
  • CHEM 401 Principles of Spectroscopy
  • CHEM 411 Synthesis and Chemistry of Natural Products
  • CNPS 362 Basic Interviewing Skill
  • CNPS 364 Family Education and Consultation
  • ECON 101 Principles of Microeconomics
  • ECON 102 Principles of Macroeconomics
  • ECON 221 Introduction to Strategic Thinking
  • ECON 226 Making Sense of Economic Data
  • ECON 234 Wealth and Poverty of Nations
  • ECON 255 Understanding Globalization
  • ECON 301 Intermediate Microeconomic Analysis I
  • ECON 302 Intermediate Macroeconomic Analysis I
  • ECON 303 Intermediate Microeconomics II
  • ECON 310 Principles of Microeconomics
  • ECON 311 Principles of Macroeconomics
  • ECON 325 Introduction to Empirical Economics
  • ECON 326 Methods of Empirical Research in Economics
  • FMST 210 Family Context of Human Development
  • FMST 312 Parent-child Relationships
  • FMST 314 Relationship development
  • FMST 316 Human Sexuality
  • FNH 300 Principles of Food Engineering
  • FNH 301 Food Chemistry I
  • FNH 302 Food Analysis
  • FNH 303 Food Product Development
  • FNH 309 Food Process Science
  • FNH 313 Microorganisms in Food Systems
  • FNH 330 Introduction to Wine Science 1
  • FNH 355 International Nutrition
  • FNH 370 Nutrition Assessment
  • FNH 371 Human Nutrition Over the Life Span
  • FNH 398 Research Methods in Human Nutrition
  • FNH 402 Functional Foods and Nutraceuticals
  • FNH 403 Food Laws, Regulations and Quality Assurance
  • FNH 405 Microbiology of Food and Beverage Fermentation
  • FNH 413 Food Safety
  • FNH 436 Integrated Functional Genomics
  • FNH 455 Applied International Nutrition
  • FNH 472 Maternal and Fetal Nutrition
  • FNH 473 Applied Public Health Nutrition
  • FNH 474 Sport Nutrition
  • FNH 477 Nutrition and Disease Prevention
  • FNH 497A-E Directed Studies in Food, Nutrition and Health
  • FRE 295 Managerial Economics
  • FRE 302 Small Business Management in Agri-food Industries
  • FRE 306 Introduction to Global Food Markets
  • FRE 340 International Agricultural Development
  • FRE 374 Land Economics
  • FRE 385 Quantitative Methods for Business and Resource Management
  • FRE 420 Trade and Domestic Policy in Global Food Markets
  • FRE 490 Current Issues in Food and Resource Economics
  • FRST 430 Advanced Biometrics
  • KIN 190 Anatomy and Physiology I
  • KIN 191 Anatomy and Physiology II
  • KIN 303 High Performance Conditioning in Physical Activity and Sport
  • KIN 351 Biomechanics II Mechanical Properties of Tissues
  • KIN 361 Introduction to Athletic Training
  • KIN 373 Research Methods in Human Kinetics
  • KIN 375 Exercise Physiology II
  • KIN 461 Prevention of Sports Injuries I
  • KIN 464 Health Promotion and Physical Activity
  • KIN 471 Prevention of Sports Injuries II
  • LFS 302A/B International Field Studies
  • LFS 400 Audio Storytelling
  • LFS 450 Land, Food, and Community III: Food System Sustainability
  • LFS 496A/B Career Development Internship
  • MICB 202 Introductory Medical Microbiology and Immunology
  • MICB 203 Basic Microbiological Laboratory
  • MICB 300 Microbial Ecology
  • MICB 301 Microbial Ecophysiology
  • MICB 302 Immunology
  • MICB 306 Molecular Virology
  • MICB 308 Paradigms in Bacterial Pathogenesis
  • MICB 325 Analysis of Microbial Genes and Genomes
  • MICB 402 Advanced Immunology
  • MICB 404 Topics in Molecular Bacterial Pathogenesis
  • MICB 405 Bioinformatics
  • MICB 406 Topics in Molecular Virology
  • MICB 407 Viral Infections in Humans
  • MICR 408 Advanced Bacterial Pathogenesis
  • MICB 412 Topics in Immunological Research
  • MICB 418 Industrial Microbiology and Biotechnology
  • PHIL 333 Bio-Medical Ethics
  • PHYS 101 Energy and Waves
  • PCTH 325 Rational Basis of Drug Therapy
  • PSYC 300A Abnormal Psychology- ABNORMAL PSYC
  • PSYC 301 Brain Dysfunction and Recovery
  • PSYC 302 Infancy
  • PSYC 304 Brain and Behaviour
  • PSYC 305A Personality Psychology- PERSONALITY PSYC
  • PSYC 306A Principles of Animal Behaviour- PRIN ANIML BEHAV
  • PSYC 307 Culture Psychology
  • PSYC 308A Social Psychology- SOCIAL PSYC
  • PSYC 309A Cognitive Processes-COGNTV PROCESSES
  • PSYC 314 Health Psychology
  • PSYC 315 Childhood and Adolescence
  • PSYC 319 Applied Developmental Psychology
  • PSYC 360 Biopsychology
  • PYSC 361 Motivation
  • PYSC 365 Cognitive Neuroscience
  • PSYC 367 Sensory Systems
  • SOCI 200 Sociology of the Family
  • SOCI 240A Introduction to Social Interaction
  • SOCI 301A Sociology of Development and Underdevelopment
  • SOCI 324 Sociology of the Life Course
  • SOCI 342 Consumers and Consumption
  • SOCI 440A Economic Sociology
  • SOCI 360A Sociology and Natural Resources
  • SOCI 415A Theories of Family and Kinship
  • SOCI 425A Urban Sociology
  • SOCI 444 Sociology of Aging
  • SPPH 200 Understanding the Sociocultural Determinants of the Health of Populations
  • SPPH 300 Working in International Health
  • SPPH 400 Statistics for Health Research
  • SPPH 410 Improving Public Health: an Interprofessional Approach to Designing and Implementing Effective Interventions
  • SPPH 411 Violence Across the Lifespan

source: http://wiki.ubc.ca/LFS:Restricted_Electives/FNH_(2017W_or_earlier)

Minors

You may choose to supplement your Food, Nutrition and Health major with a minor program, which involves taking courses in a subject area outside of your specialization. As a Food, Nutrition and Health student, you are eligible to apply for a Minor in Arts, Commerce, Science, Fermentations, Sustainable Food Systems, or Kinesiology. To learn more about minors, including application timelines, click here.

Dual Degree with Bachelor of Education

Earn your teaching degree at the same time as your degree in Food, Nutrition and Health. This efficient five-year program lets you complete two bachelor’s degrees with fewer credits, getting you into professional practice as soon as possible. Upon graduation, you’ll be eligible for a British Columbia Professional Teaching Certificate and will be prepared to teach in the secondary system, with specific expertise in home economics. You can learn more about this dual-degree option, including application timelines, right here.

Dual Degree with Master of Management

If you’re thinking of taking your Food, Nutrition and Health degree into the business arena, you may want to apply for the Bachelor of Science (Food, Nutrition and Health) – Master of Management Dual Degree. Please note: admission to this program is primarily available to students coming directly out of high school. Depending on enrolment, the UBC Sauder School of Business may release a limited number of spaces on a competitive basis to students who are going into their third year at UBC (or those who are transferring to UBC for their third year). Learn more about this dual-degree program option and the application process in the Faculty of Commerce and Business Administration section of the UBC Academic Calendar.

If you are a current FNH student interested in the Food, Nutrition and Health major, you will be prompted to select your specialization through your Student Service Centre (SSC) when registering for second year. This major is not competitive.

If you are a high school, college or university student and you want to major in Food, Nutrition and Health at UBC, you should apply for the Bachelor of Science in Food, Nutrition and Health. You can learn more here.

The simplified and detailed course flow charts below can help to guide you as you plan your course selections.
Food, Nutrition & Health flowchart Food, Nutrition and Health Major Flow Chart

Where Can a Food, Nutrition and Health Major Take You?

Here’s just a handful of careers where Food, Nutrition and Health graduates have applied their LFS degrees:

  • home economics teacher
  • food service management
  • family life educator
  • lab technician
  • nutrition educator
  • sales representative
  • food quality control

Get a head start on your career-related work experience while you’re at UBC. Check out What You Can Do With a Food, Nutrition and Health major here, and scroll through our job board for postings that relate to your field of study!

Got Questions?

If you are a prospective or current student with questions about planning for or choosing this major, or if you have questions about how your transfer credits apply, get in touch! One of our academic advisors in LFS Student Services will be glad to help you.

If you are already in the Food, Nutrition and Health major and have specific questions about restricted electives and Directed Studies, please contact your program advisor, Vivien Measday.

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