School of Nutrition

About the Program

Mission Statement:

The Mission of the School of Nutrition is to provide a diverse learning environment that prepares nutrition and food graduates for professional careers, reflective practice and responsible citizenship informed by our engagement in research and scholarship.

Program Overview

The School of Nutrition offers a four-year baccalaureate program that focuses on nutrition, food and health from an integrative and multi-disciplinary perspective. The School provides a diverse learning environment that prepares nutrition and food graduates for professional careers, reflective practice and responsible citizenship informed by our engagement in research and scholarship. The program is designed to ensure that graduates are flexible and responsive to changing trends in health and community settings, foodservice and food industries, education, private practice and entrepreneurial endeavours.

Students will engage in two years of foundation courses in the physical and biological sciences, nutrition, food science and food applications, marketing, research methods, family in society, and professional practice. The foundation years form the basis for advanced study in the core nutrition and food disciplines supported by a broad range of electives to enhance personal and professional development.

The Nutrition and Food program is accredited by the Dietitians of Canada. Students who plan to qualify for admission to the College of Dietitians of Ontario (CDO) will select courses from the Table I and Table II Elective Lists in order to meet the comprehensive academic requirements for dietetics. Following graduation, students must complete a practicum requirement through an approved dietetic internship or a relevant Master’s degree. The DC Program Director (at Ryerson) provides academic planning assistance to help program students meet their professional goals. As access to internships is competitive, students with cumulative GPAs less than 3.00 should also consider other career opportunities.

Many of the School’s graduates have chosen careers in the food and foodservice industry. Typical positions include: sales and marketing in both business and consumer settings, quality assurance and quality control, product development and recipe analysis, foodservice management, consumer affairs, consulting, and owner-operator of one’s own business.

Selection of particular electives allows for membership in a number of organizations such as the Canadian Association of Foodservice Professionals, the Canadian Institute of Food Science and Technology, and the Ontario Home Economics Association.

Graduates who are interested in obtaining, from the Ontario College of Teachers, their Ontario College of Teachers Certificate of Qualification in Family Studies Education must complete their pre-service education training at a faculty of education. Past graduates have specialized in primary, junior intermediate, and senior teaching levels. After two years of successful teaching, Ontario teachers may apply to take additional summer courses to obtain their specialist’s certificate.  For further information, see the Undergraduate Calendar.

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.
  
• The School's 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.
  
• The 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 life long learning, uphold the responsibilities of their professions and recognize the essential nature of their link to the community.