You are now in the main content area

Nutrition Communication (MHSc, PMDip)

Overview

This first-of-its-kind program in Canada focuses on advanced communication and knowledge translation skills for interpreting scientific evidence, and tailoring nutrition education and counselling for diverse audiences. Whether creating communication campaigns, counselling patients or engaging with the media, dietitians are Canadians’ most credible source of nutrition information. The accredited practicum option prepares future dietitians for success in current and evolving careers, while the MRP option lets experienced dietitians become leaders in nutrition communication.

Degree awarded: MHSc. Diploma awarded: PMDip

Administered by: Faculty of Community Services

Nutrition Communication graduate program website

PDF fileNutrition Communication graduate program calendar 2020-21

Curriculum

Course code Diploma Requirements: PMDip Dietetics Credits

NC8300

Professional Practice

1

NC8401

Practicum Unit I

1

NC8402

Practicum Unit II

1

NC8403

Practicum Unit III

1

Course Code Degree Requirements: Master of Health Science Credits

NC8101

Appraising Scientific Evidence

1

NC8102

Understanding Health Behaviour

1

NC8103

Nutrition Communication Strategies

1

NC8104

Nutrition Communication Seminar

1

NC8201

Food and Nutrition Policy

1

NC8209

Knowledge Translation

1

 

AND one of the following Options:

 

 

MAJOR RESEARCH PAPER Option:

 

 

Major Research Paper/Project

(Milestone)

NC8205

Directed Studies

1

ACCREDITED PRACTICUM Option: (first offered Fall 2013)*

NC8300

Professional Practice

1

NC8301

Practicum I

3

NC8302

Practicum II

3

 

* This option requires enrollment in an additional term for the second practicum (NC8302)

Major Research Paper/Project
The major research paper/project is an opportunity for students to independently investigate a particular issue or application in nutrition communication. It may be a development/testing of a nutrition communication technique or a multi-media product; an analytic project, such as a comprehensive literature review, policy or secondary data analysis. Students are required to develop a project plan for approval early in the Fall term and submit their final report at the end of the Spring/Summer term. This is a “Milestone”. Pass/Fail

NC8101 Appraising Scientific Evidence
Emphasis will be placed on understanding how to evaluate and interpret research to make informed judgements regarding complex nutrition issues. Students will learn to interpret the tools used by scientists to measure the impact of interventions and scientific outcomes from a variety of research approaches and study designs. Students will learn how to synthesize knowledge and formulate an evidence-based position on a complex nutrition issue by conducting a systematic literature review. 1 Credit

NC8102 Understanding Health Behaviour
Theories and constructs of health behaviour and behavioural change in individuals, practitioners, and organizations are examined using an interdisciplinary framework. Through readings, discussions and applications, students develop an understanding of the social psychological processes that support or impede healthy behaviours and communication tools used to promote behavioural change. Promotion of behavioural change is critically examined within systemic, ethical and personal contexts. 1 Credit

NC8103 Nutrition Communication Strategies
Principles and strategies for adult education, online, and social media communication are examined and applied. Evidence and strategies for evaluating the effectiveness of online communication for health promotion are critiqued. A flexible learning approach enables students to apply communication best practices using varied channels and vehicles. Media training workshops enhance students’ skills and engage them in formulating key messages, simulations, and offering constructive peer feedback. 1 Credit

NC8104 Nutrition Communication Seminar
A flexible learning approach is used to engage students in self-reflection and self-development practices that support their growth as resilient health professionals. Students create professional development plans and identify goals and strategies for success. Principles of universal instructional design and inclusive, accessible communication are discussed and applied. Communication skills are enhanced through opportunities for public speaking and development of creative communications. Pass/Fail. 1 Credit

NC8201 Food and Nutrition Policy
This course provides an overview of contemporary food and nutrition policy issues and debates. The policy development process and roles and perspectives of multiple stakeholders are explored through examinations of current policy issues. Students will develop their ability to critically examine and communicate policy issues and debates to stakeholders as food and nutrition subject matter experts. 1 Credit

NC8205 Directed Studies
Students arrange to work with an individual faculty member on a course designed to pursue readings in a specific area that is relevant to nutrition communication. 1 Credit

NC8209 Knowledge Translation
This course aims to increase students’ understanding of the principles of knowledge translation. Emphasis will be placed on critical appraisal of studies including systematic literature reviews and clinical practice guidelines; and synthesis, interpretation, and communication of research results to the public and professional audiences. 1 Credit

NC8300 Professional Practice
Students engage in discussions, activities and field trips to gain and apply knowledge and skills required for entry level dietetic practice. Students explore current and emerging areas of practice through discussions with guest experts, simulations and have opportunities to meet competencies concerning the application of the standards, policies and legislation governing dietetic practice. 1 Credit

NC8301 Practicum I
This course provides students with experiential opportunities to demonstrate progressive learning as per the Integrated Competencies for Dietetic Education and Practice. A one-week orientation prepares students for full-time placements in external organizations. Monthly workshops use case-based learning, simulations, online modules and engage students in discussions to integrate learning, identify strategies to resolve problems, and demonstrate a collegial approach to professional practice. 3 Credits

NC8302 Practicum II
This course provides students with structured experiences to integrate, build on, and demonstrate the competence related to the Integrated Competencies for Dietetic Education and Practice (ICDEP). Students engage in 4 1/2 days of external rotations and 1/2 day of class weekly. Online study modules and assessments support students’ progress. Class discussions provide opportunities for students to integrate their learning, discuss challenges, identify strategies to resolve problems, and demonstrate a collegial and supportive approach to professional practice. This course is graded as Pass/Fail. Successful achievement of all relevant Integrated Competencies for Dietetic Education and Practice is required to pass the course. Prerequisite: NC8301 3 Credits

NC8401 Practicum Unit I
This course provides students with structured experiences to integrate knowledge and skills while demonstrating their competence as defined by the Integrated Competencies for Dietetic Education and Practice. Students engage in 4 days of highly structured external rotations and 1 day of class weekly. Online study modules and assessments support students’ progress. Class discussions provide opportunities for students to integrate learning, discuss challenges, identify strategies to resolve problems, and demonstrate a collegial and supportive approach to professional practice. Pass/Fail 1 Credit

NC8402 Practicum Unit II
Based on the progressive model of competency attainment, this course provides students with structured experiences to build on their previous experiential learning by adding depth and breadth to their learning. Students will integrate knowledge and skills while demonstrating their competence as defined by the Integrated Competencies for Dietetic Education and Practice. Students engage in 4 days of highly structured external rotations and 1 day of class weekly. Online study modules and assessments support students’ progress. Class discussions provide opportunities for students to integrate learning, discuss challenges, identify strategies to resolve problems, and demonstrate a collegial and supportive approach to professional practice. Pass/Fail 1 Credit

NC8403 Practicum Unit III
Based on the progressive model of competency attainment, this course provides students with structured experiences to build on their previous experiential learning by adding depth and breadth to their learning. Students will integrate knowledge and skills while demonstrating their competence as defined by the Integrated Competencies for Dietetic Education and Practice. Students engage in 4 days of highly structured external rotations and 1 day of class weekly. Online study modules and assessments support students’ progress. Class discussions provide opportunities for students to integrate learning, discuss challenges, identify strategies to resolve problems, and demonstrate a collegial and supportive approach to professional practice. Pass/Fail 1 Credit