Course-based MScFN with Practicum
The course-based MScFN with practicum program offers students online graduate level courses and in-person practical dietetic training experiences with placements across southwestern Ontario and beyond. Graduates of this program earn a Master of Science in Foods and Nutrition (MScFN) degree and complete a practicum which is recognized by Accreditation Canada, preparing students to write the Canadian Dietetic Registration Examination (CDRE) which is required to become a Registered Dietitian in Canada.
Program Duration
12 months. Students are enrolled full-time during all 3 academic terms (Fall, Winter and Summer). The program starts in September.
Course Load
5.5 credits
- 1.5 required credits
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- 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 9003 Dietetic Professionalism (required)
Non-course Milestone Requirement:
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- Academic Integrity Module
- Field-based seminar – The students will attend the seminar series offered for thesis (student 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.
Program Timeline
Accredited Practicum
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, competencies in the following areas will be targeted:
- Nutrition Care
- Population & Public Health
- Management
- Research
- Professional Practice
- 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.
Tuition
Fee Schedules - Office of the Registrar - Western University
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