Difference between revisions of "McGill Nutrition and Dietetics"
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Revision as of 17:42, 25 March 2010
Contacts
Website: https://home.mcgill.ca/dietetics/
Phone: 514-398-7848
Admissions e-mail: louise.thibault@mcgill.ca
Program Information
- MSc (Applied) program in Human Nutrition and Dietetics
- 18 months in length (3 semesters, full-time)
- Field of studies:
- Clinical
- Community/International
- Experimental Animal Nutrition
Admission Requirements
Course and Degree Requirements
- Degree: A Honours Bachelor’s degree (Subject area related to Human Nutrition)
- Required Courses/Background
- Minimum 6 months’ work experience
- Applicants must have undergraduate knowledge in courses required by Dietitians of Canada for dietetic internship program and in courses required by l’Ordre professionnel des diestestistes du Quebec.
- Applicants who do not hold a BSc. In Nutrition may be considered for the Qualifying Program (2 terms). After completion, students will have to re-apply for the degree program.
For more information, click here
GPA
- Minimum: 3.2 GPA, 3.0 cGPA (4.0 scale) in the last 2 years of study
For more information, click Here
Supporting Documents
- Two official transcripts
- Two letters of recommendation – preferably in the area of specialization
- English Proficiency Test – required for those who’s first language is not English
- Graduate Record Exam (GRE) – required for those who has not graduated from a North American institution
- Application fee of $100 – non-refundable
For more information, click here
Dates for Guaranteed Consideration
- Canadian
- Fall: March 15
- Winter: Oct 15
- Summer: March 1
- International
- Fall: Jan 15
- Winter: Sept 15
- Summer: Jan 15
For more information, click here
Tuition 2009-2010
For a 30 credit year:
- Quebec Residents - $3,500
- Out-of-province- $ 7,100 (year 1) ; $5,000 (year 2)
- International students - $15,000 (year 1), $9,000 (year 2)
- For additional fees including books, lodging and food, add an extra $13,000 annually
For more information on tuition, click here
