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Curriculum

Fall Term (Year 1 Students)  
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FN 9711A

Nutrition Research and Epidemiology – This course will provide an introduction to principles of epidemiology as applied to nutrition. Students will learn about study design, conduct, analysis, and interpretation of epidemiologic studies related to nutritional status, diet and disease relationships. Students will learn how to enter and analyze their own data, and will develop a conceptual understanding of multivariate statistics.

FN 9111A

Food and Nutritional Policies and Regulations – This course is designed to provide advanced study of the Food and Nutritional Policies and Regulations for topical / current issues in nutrition, food science and technology in health and disease.

FN 9211A

Leadership and Food Management
This course integrates practice-based research and experience-based issues in Leadership and Food Management, in a number of different environments, including but not limited to Healthcare (both acute and long term care), Industry, Hospitality, Education institutions and Entrepreneurship.

See course outlines

Winter Term (Year 1 Students)
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FN 9888B

Seminar in Food and Nutritional Sciences 

FN 9444B

Advances in Clinical Nutrition
An intensive review and critical evaluation of the current medical nutrition management of diverse disease conditions in different stages of the life cycle.

FN 9666B

Community Nutrition and Program Planning
Advanced study of the principles and practice of community nutrition and education.  Based on an understanding of the impact of public policy and social determinants on health, students will explore concepts of health promotion, program planning and evaluation, and current public health priorities.

It is expected that on weekdays when classes are not scheduled students will be available for dedicated research work and practicum preparation.

See course outlines

Continuing Students
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FN 9811

Practicum in Foods and Nutrition
For students in the Internship Stream, the dietetic practicum experiences will be in different areas of practice, such as:

  • Nutrition Care
  • Population & Public Health
  • Management
  • Research
  • Professional Practice
  • Communication & Collaboration

Students will rotate in each of these areas and the experiences will be offered by different facilities such as hospitals, public health units, community health centres, long-term care homes, and foodservice organizations. 

The practicum will typically begin in May following the completion of two terms of course work and the practicum will last for three terms.

Placements will vary from 4 to 12 weeks in length. Preceptors in each facility will supervise student’s experiences and will evaluate their competencies.

In addition, the Dietetic Education Co-ordinator will monitor student’s experiences to ensure a smooth working relationship between the program, the preceptors and the students.

See course outlines