Program Profile

The Bachelor of Science in Nutrition degree is designed to provide a foundation in the physical and social sciences along with a variety of courses in foods, nutrition, and professional skills. The Program prepares graduates for careers in nutrition, dietetics, or the health professions including medicine, physiotherapy, nursing, and dentistry. In addition, through the Consumer Food stream, the program prepares students for careers in food science, the food industry, and food services. Students interested in teaching in secondary schools may qualify by completing the Bachelor of Education degree following the Bachelor of Science in Nutrition. Graduates have also pursued careers in law and journalism.

The four-year Bachelor of Science in Nutrition (with the Dietetics Option) is an accredited program recognized by the Partnership for Dietetic Education and Practice (PDEP), and prepares students for eligibility for registration with a provincial dietetics regulatory body after completing an accredited dietetic internship or practicum program.  Acadia University offers two practicum streams (graduate and integrated). The Dietetic Practicum Program provides students with the opportunity to work with a variety of individuals in the nutrition and dietetics field and enables students in the integrated stream to bring their experience back to the classroom.

Graduates of the Bachelor of Science in Nutrition (Dietetics Option) may also apply for a post-degree practicum program or one of the Masters with practicum programs. 

Purpose Statement:

The School of Nutrition and Dietetics is the "go to spot" for students interested in learning about nutrition, food and health. As part of a unified team, we inspire and compel our students to learn, question, and develop into well-rounded, competent, and independent food and nutrition leaders. Our strong curriculum includes innovative and integrated approaches that enhance student and faculty visibility. Our outcomes are recognized locally and nationally. Our faculty and staff support each other, and our school’s reputation is enhanced as a result of the building of individual careers in teaching, scholarly activity, and community service.


1. Prepare students with foundational and applied knowledge in food, nutrition, and dietetics incorporating and valuing:

   i. Professional written and oral communications skills

  ii. Critical thinking and reflection abilities

 iii. Client-centeredness

 iv. Teamwork, collaborative learning, community service, and leadership

  v. New and emerging research approaches and findings, and stay on top of current research

2. Prepare students to apply for careers of their choice.

3. Prepare students for ethical and professional conduct.