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Partnering for dietetic practical training

The School of Nutrition welcomes new partners and opportunities for collaboration to the Professional Master’s Diploma in Dietetics program
January 28, 2019

In this photo, a student in the Professional Master's Diploma in Dietetics program works with a registered dietitian and registered nurse at North York General Hospital. Photo: Mark Blinch

Sunnybrook Health Sciences Centre and the Hospital for Sick Children are joining the Professional Master’s Diploma in Dietetics (PMDip) program as new partners to the School of Nutrition at Ryerson University.

Beginning in the 2019/2020 academic year, Sunnybrook and Sick Kids will join existing partners St. Michael’s Hospital and North York General Hospital in providing opportunities to Ryerson students for dietetic practical training.

The PMDip in Dietetics is a professional program that provides practical, hands-on dietetic experience in clinical, community and management settings. Graduates are eligible to write the Canadian Dietetic Registration Exam and if successful, become registered dietitians.

“This expanded partnership offers exciting possibilities for innovation and collaboration,” says Judy Paisley, graduate program director and associate professor in the School of Nutrition. “Sunnybrook and SickKids both have long-standing histories of excellence in dietetic practical training.”

The new partnerships will add 12 student spots to the program, for a total enrolment of 24 students.

Students of the program work closely with dietitians in hospitals and other health care settings to obtain the Integrated Competencies for Dietetic Education and Practice, external link. The competencies delineate the entry-­to‐practice standard for registered dietitians in Canada.

“Considered in conjunction with the extraordinary training provided by our current partners at St. Michael’s Hospital and North York General Hospital, our new partners enhance our capacity to draw on a comprehensive roster of expert dietitians working in an array of acute and primary care settings to provide practical training that exceeds the accreditation standards and meets the needs of tomorrow’s dietitians,” says Paisley.

“We look forward to exploring new ways to share our resources, knowledge, and skills to enhance the training experience for our students and preceptors.”