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Course-Based
Course-Based MScFN with Practicum
Application Deadline: January 12 - Fall Term
Program Duration: 12 months
Program Details
In collaboration with their Dietetic Education Coordinator, each student’s practicum schedule will be created, providing the student the opportunity to meet dietetic competencies (which are required for professional registration). Through the practical training placements, students will have the opportunity to develop competencies in:
- Nutrition Care
- Population Health Promotion
- Food Provision
- Management and Leadership
- Professionalism and Ethics
- Communication & Collaboration
Students in this program experience rich and dynamic practicum placements in settings such as community health centres, family health teams, food industry, hospitals, long-term care homes and public health units. The practicum portion of the program is one year in length.
For more details, please visit see: Practicum Overview.
Disclosure:
Students enrolled in this program must complete practicum placements in hospitals and other healthcare settings. Prior to those placements, students are required to show evidence of having received several vaccinations (including COVID-19), completed vulnerable sector screening, and completed various other pre-placement requirements.
5.5 credits
- 1.5 required credits
- FN 9400 Research and Evaluation in Dietetic Practice (required)
- FN 9422 Leadership and Policy in Food Environments (required)
- FN 9444 Advances in Clinical Nutrition (required)
- 4.0 practicum related credits
- FN 9001 Practicum in Dietetics (required)
- FN 9002 Practicum in Dietetics II (required)
- FN 9003 Practicum in Dietetics III (required)
- FN 9004 Dietetic Professionalism (required)
- Academic Integrity Module
- Field-based seminar – The students will attend the seminar series offered for thesis (students enrolled through Health and Rehabilitation Sciences) and project-based MScFN students. The students must attend 50% of the seminars to complete the milestone.
- Evidence-Based Practice Project – Students will complete an evidence-based research project experience as part of their practicum. Students will be asked to share and reflect on their experiences in their evidence-based research project experience as it relates to research in nutrition through formal research day presentations. Research day will be scheduled at the end of term 3.
- Gender-Based and Sexual Violence (GBSV) Prevention Education: Supporting Safer Professional Practice (SSPP).
Program Timeline
Students are enrolled full-time during all 3 academic terms (Fall, Winter and Summer). The program starts in September.
| Term 1 – Fall (Sept-Dec) |
Term 2 – Winter (Jan-April) |
Term 3 – Summer (May-August) |
|---|---|---|
| FN9444 Advances in Clinical Nutrition (online synchronous and asynchronous) |
FN9400 Research and Evaluation in Dietetic Practice (online synchronous and/or asynchronous) |
FN9422 Leadership and Policy in Food Environments (online synchronous and/or asynchronous) |
| FN9001 Practicum in Dietetics I (in placement) |
FN9002 Practicum in Dietetics II (in placement) |
FN9003 Practicum in Dietetics III (in placement) |
| FN9004 Dietetic Professionalism (in placement) |
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| Field-Based Seminar Milestone (attend 4–5 seminars) (online synchronous) |
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|
Academic Integrity GBSV:SSPP |
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