Dietetics

McGill’s School of Human Nutrition is Canada’s longest established teaching and research institution in the field of human nutrition. Our driving mission is to improve human health by understanding nutrients, health, environment and society. We train future leaders in areas like dietetics, nutrition, food function, food security, global nutrition, and nutritional biochemistry in health.

The Dietetics Major is a 3.5 year (115 credit) accredited, professional program that leads to qualification to become licensed as a Registered Dietitian/Nutritionist. You will gain hands-on experience through 40 weeks of supervised internships (stages) in various domains including clinical, community nutrition and food service systems management.

Upon completion, graduates are eligible to become a registered professional dietitian (RD or p.dt.) with the Ordre des diététistes nutritionnistes du Québec (ODNQ). Note that in order to become a member of ODNQ, there is a French language requirement. Once registered as an RD in Quebec, then graduates can apply to any other province in Canada as an RD without needing to do the national exam (CDRE). Note that regulatory bodies in other provinces (except Quebec) require successful completion of a national exam (CDRE) for new graduates who did not first register and become licensed in Quebec. The B.Sc Nutr Sci Dietetics Major program is accredited and the most recent accreditation information can be found on our website: https://www.mcgill.ca/nutrition/programs/undergraduate/dietetics .

Accepted international credentials

Applicants are reviewed on their high school transcript with particular emphasis on yearly averages and results in prerequisite subjects (prerequisite subjects must have been completed during the last two years of high school).

Bologna-signatory countries

The Dietetics Major leads to many career opportunities in food and nutrition. A dietitian is a licensed health professional who can work in a variety of settings.  You could pursue a career in: 

• Private practice 
• Agri-food industries  
• Clinical nutrition in hospitals, medical clinics and long-term care centres 
• Community agencies related to food and nutrition 
• Food service management 
• Grocery chains, health and fitness centres 
• Nutrition and health promotion agencies 
• Nutrition communication agencies and the media