To foster a diverse learning environment informed by our engagement in research and scholarship that prepares nutrition and food students for professional careers, reflective practice, and responsible citizenship.
Our guiding principles
- Professional courses in nutrition, food, consumer and family studies are supported by foundation courses in natural and social sciences, business management, communications and research methods.
- Our commitment to social justice within professional courses expands students' capacity to understand the social and cultural environment in which they function, both as professionals and as citizens.
- Our program blends theory with practice in preparing graduates for private and public sector opportunities which will enhance the quality of life for individuals, families and communities.
- Research and scholarly activities benefit faculty, staff, students and our professional communities. Students experience the implementation, interpretation, and critical analysis of research methodologies throughout the curriculum to develop an appreciation for practice-based research, evidence-based practice and research as a transferable professional skill. All students participate in a series of applied research courses, and are expected to maintain their professional knowledge base through regular reviews of relevant research.
- Each student will have an opportunity to engage in an international or interdisciplinary learning initiative and various minor programs with other Ryerson students who are preparing to practice in other professions.
- Graduates are encouraged to share in lifelong learning, uphold the responsibilities of their professions and recognize the essential nature of their link to the community.