1) A four-year Bachelor of Applied Science (BASc) or Bachelor of Science (BSc) degree in Nutrition and Food (or equivalent*) with a minimum B average overall.
2) Two letters of recommendation, at least one of which must be academic.
3) Minimum of a B (or equivalent) in at least one course in each of the five areas:
a) undergraduate research methods (or equivalent),
b) introduction to statistics (or equivalent),
c) interpersonal/professional communications
d) biological sciences (e.g., physiology, biochemistry) , and
e) social sciences (e.g. sociology, psychology).
4) A test of English language proficiency, for those whose previous language of instruction was not English.