The Diploma in Dietetic Education and Practical Training is a one year professional, post-graduate program for those with a PDEP-accredited undergraduate degree in nutrition and dietetics. This innovative diploma is a comprehensive program that combines the rich learning experiences of academic courses with extensive practical training to prepare you for a career as a registered dietitian.
Placements are located throughout Ontario and due to new partnerships starting in 2019, students can select Hamilton Health Sciences Centre or London Health Sciences Centre to complete a majority of their practical training.
Applications Open December 2, 2019 and Close January 10, 2020 at 4:00pm
The Diploma is accredited under PDEP and prepares students for registration with a dietetics regulatory body (http://www.pdep.ca).
This innovative program combines the rich learning experiences of academic courses with extensive hands-on practical training to prepare you for a career as a Registered Dietitian.
- Undergraduate degree from dietetic education program accredited under DC/PDEP (or U.S. ACEND) from 2017* or later
- Minimum GPA of 70% in final two years of accredited program or last 10 full-course equivalents (FCE)
- No single grade below 60% in any core/required undergraduate, FCE, transfer or distance course
- Completion of application package
- Contact information for two professional referees
- Submission of Class G2 driver’s license (or equivalent)
- In-person multi-mini interview process at Brescia in mid-February for selected applicants
- English and computer literacy required
*If you graduated more than 3 years ago (2016 or earlier), you have 2 options to demonstrate that your knowledge is current to become eligible to apply:
1. Achieve a Level 1 Result on the College of Dietitians of Ontario’s Knowledge and Competence Assessment Tool. For more information: https://www.collegeofdietitians.org/cdo-masterpage/applicants/kcat-demonstrating-academic-currency.aspx
2. Upgrade core upper year courses at Brescia. Contact us for more information.
1. Post-graduate courses—taken prior to the start of practicum placements
2. Practicum placements
Early May – Early June (5 weeks onsite at Brescia)
1. Orientation & pre-placement training (1 Week) – includes Motivational Interviewing, Non-Violent Crisis Intervention Training & Nutrition Support Workshops
2. Pre-placement Courses: (4 Weeks)
a) FN 4901Y—Dietetic Simulation Practice &FN 4902Y—Regulatory, Legal & Ethical Issues of Dietetic Practice (2 weeks, 35 hours/week)
b) FN 4903Y—Practice-based Dietetic Research (1 week, 35 hours/week)
*Progression into the Practicum Placement is dependent upon completion of Pre-Placement courses with an average grade of at least 70% and no grade below 60%
PRACTICUM PLACEMENTS (FN Course 4904) – throughout Ontario, with cohorts also located at London Health Sciences and Hamilton Health Sciences
The minimum number of weeks in each practice area are listed below. Students can increase weeks in any area by using 8 flex weeks. Typically, those completing placements at London Health Sciences Centre or Hamilton Health Sciences Centre will use a majority of flex weeks in nutrition care placements.
1. Nutrition Care (16 weeks)
2. Population and Public Health (6 Weeks)
3. Management (6 Weeks)
4. Research (4 Weeks)
5. Flex Weeks (8 weeks) – can be added to nutrition care, population health, management or research
6. Educational Seminars (2 Weeks)
7. Vacation – late December (2 Weeks)
8. Educational Seminars and Exit Interviews (1 Week)
Total Program Length: 5 weeks in orientation/courses + 45 weeks in practicum/seminars = 50 weeks
This course provides a critical appraisal of processes involved in patient care, counseling, nutritional assessment and clinical activities for various disease conditions. Building on skills and knowledge gained from undergraduate clinical courses, this course uses simulation exercises and case studies to engage students in critical thinking, clinical reasoning and evidence-based decision-making to promote an in-depth understanding of the relationship between clinical conditions and nutritional modifications. Students will begin to think like a clinician and follow patient-centred care practices, learning to act as each patient’s nutritional ombudsman. Legal principles/issues related to informed consent, liability, and regulatory and legal issues as they relate to dietetic practice are incorporated into case discussions. Ethical dilemmas and their resolution will provide opportunities for developing competence and judgment skills, attitudes and confidence. By the end of the course, students will have a better understanding of current dietetic practice from both a clinical practice and regulatory perspective.
Foods and Nutrition 4903Y Practice-Based Dietetic Research
This course provides interactive, applied learning and skills that students can immediately use for their practice-based projects. Topics include managing references, writing a literature review, designing a survey, facilitating a focus group, developing a research poster and more. Topics will vary according to current assigned projects. Preceptors supervising students in upcoming research placements can arrange to attend this course at no charge.
Foods and Nutrition 4904Y Practicum
Students complete 1400 hours of supervised practice in various organizations and locations. They work on-site or conduct site-related work on a predetermined schedule, typically 35-40 hours per week. Students must successfully complete the practical training demonstrating entry-level competence in all areas of dietetic practice (nutrition care, management, population health and practice-based research), to satisfy the practicum requirements for the diploma.
Oct. 19 & 20, 2019: Brescia Homecoming
Oct. 30, 2019: Speaker Series: Twists & Turns – Kiran Bains, MSc., RD
Nov. 20, 2019: Research Ready Lecture Series
Nov. 25, 2019: Dietitians of Canada Networking Event
Thinking of becoming a dietitian?
Check out this handout by the Dietitians of Canada.
Related Graduate Program: Masters of Science in Food and Nutrition