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Nutrition & Dietetics in Canada

Why Study Nutrition & Dietetics in Canada

• Studying Nutrition & Dietetics in Canada is a great choice, as there are 7 universities that offer PhD degrees on our portal.
• Over 323,000 international students choose Canada for their studies, which suggests you’ll enjoy a vibrant and culturally diverse learning experience and make friends from all over the world.
• We counted 33 affordable PhD degrees in Canada , allowing you to access quality higher education without breaking the bank. Moreover, there are 509 available scholarships you can apply to.

8  Nutrition & Dietetics PhDs in Canada

Nutritional Sciences The Department of Nutritional Sciences at the University of Toronto offers advanced studies leading to... University of Toronto Toronto, Ontario, Canada

Human Nutritional Sciences The Human Nutritional Sciences PhD program at the University of Manitoba integrates concepts in metabolism,... University of Manitoba Winnipeg, Manitoba, Canada

Agricultural, Food, and Nutritional Science The Department of Agricultural, Food, and Nutritional Science at University of Alberta offers thesis programs... University of Alberta Edmonton, Alberta, Canada

Applied Human Nutrition The graduate program in Applied Human Nutrition at University of Guelph draws on several perspectives in... University of Guelph Guelph, Ontario, Canada

Human Nutrition The Doctor of Philosophy (Ph.D.) in Human Nutrition offered by the School of Human Nutrition in the Faculty of... Faculty of Agricultural and Environmental Sciences Montréal, Quebec, Canada

Human Nutrition The graduate program in Human Nutrition at University of British Columbia offers opportunities for advanced... University of British Columbia Vancouver, British Columbia, Canada

Study in Canada

Canada is one of the most popular study destinations in the world due to its high focus on the quality of its universities and its emphasis on attracting international students who can later immigrate. Canadians are very welcoming to international students and they invest a lot into making sure students are safe, treated fairly, and enjoy their stay in the country. Study in one of the strongest economies in the world while enjoying a high living standard and a flexible study environment. Classes have smaller student groups ensuring everyone gets the attention they need, and encouraging group assignments and debates.

Is Canada the right place for you?

Take the test and find out which country is your best fit.

Explore your Nutrition & Dietetics degree

Nutrition and Dietetics degrees are closely related to Life Sciences and teach students on improving human health and well-being, through a well-organised lifestyle and healthy eating habits. Nutrition degrees offered by universities and colleges abroad aim to ensure a healthy diet for patients, lowering chances for diseases or malnutrition.

Is Nutrition & Dietetics the best for you?

Take the test and find out if Nutrition & Dietetics is the right path for you.

Go to your profile page to get personalised recommendations!

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Human Nutrition (MSc, PhD)

You want to move the needle on global knowledge surrounding human nutrition — and move human wellbeing forward while you’re at it. UBC’s graduate programs in Human Nutrition offer opportunities for you to conduct advanced study and original investigations in basic and applied human nutrition. From bone loss in men who are being treated for prostate cancer to reexamining vitamin D supplementation in newborns, UBC’s original research pushes the planet’s understanding of human nutrition to new levels.

PhD :  Human Nutrition – Doctor of Philosophy – Postgraduate / Graduate Degree Program – UBC Grad School

Msc :  human nutrition – master of science – postgraduate / graduate degree program – ubc grad school, what you need to know.

• Why Pursue Graduate Studies in Human Nutrition at UBC?
• Program Overview
• Degree Requirements

In the lab and in the field, you’ll be deepening your contribution to current knowledge and practice, studying nutrient metabolism, diet and disease, nutrition through the life cycle and human nutrition behaviours.

Our graduate degree programs in Human Nutrition are enriched through collaboration with colleagues in other UBC graduate programs, including Animal Science, Food Science, Pediatrics, Anatomy and Cell Biology, and Pharmaceutical Sciences.

The graduate program in Human Nutrition offers opportunities for advanced study and original investigations in basic and applied human nutrition at both the master’s and doctoral levels. The curriculum includes coursework and thesis research through laboratory or field work in a variety of areas relevant to human nutrition including nutrient metabolism, diet and disease, nutrition through the life cycle and nutrition behaviours.

Research projects also examine environmental, social, and individual determinants of food choices and eating patterns; this includes better understanding of sociocultural effects on diet, and the impact living in “food deserts” can have on good health.

International nutrition projects in Cambodia, Zambia, Rwanda and other countries seek to improve maternal, infant and child nutrition.

For admission with full standing into the MSc program, applicants from a Canadian or American university or college must hold a bachelor degree or its academic equivalent with a minimum overall average in the B+ range (at UBC 76% or higher) in all third- and fourth-year courses. Minimum academic requirements for students from other countries are specified on the Faculty of Graduate and Postdoctoral Studies web site.

For students whose degree was not completed in English, minimum TOEFL scores are 577 (paper version), 233 (computer version), or 90 (Internet version); or IELTS score of 6.5 with no band less than 6.

Students admitted to the MSc program must meet the Faculty of Graduate and Postdoctoral Studies’ master’s degree admission requirements.

In addition, required prerequisite courses include biochemistry, human or vertebrate physiology and advanced nutrition. A minimum of 3 credits (three hours per week, for two academic terms or one academic year) is required in each of biochemistry and physiology, and a minimum of 12 credits is required in nutrition. These prerequisite courses must be completed at the third- or fourth-year level. Students without a background in nutrition, or with fewer than 12 credits of undergraduate courses in nutrition, may apply to the program. However, if admitted, they will be required to take the missing credits of third- or fourth-year nutrition courses early in the graduate program, in addition to the usual MSc course requirements.

Applicants for the PhD degree must ordinarily hold a first-class master’s degree in nutrition with a standing of “A”, and a bachelor’s degree with the above academic standing in nutrition or a related science. For students whose degree was not completed in English, minimum TOEFL scores are 577 (paper version), 233 (computer version), or 90 (Internet version); or IELTS score of 6.5 with no band less than 6.

Students are not normally admitted directly into the PhD program from a bachelor’s program. However, highly qualified students may transfer to the PhD program without completing a MSc thesis. Click here for additional information about transferring programs.

The MSc program requires completion of a minimum of 30 credits, including an 18-credit research thesis and at least 12 credits of coursework. With an 18-credit thesis, students can include a maximum of 3 credits of senior undergraduate courses.

HUNU 500, 531 and at least one other 500-level HUNU graduate course are required of all students in the MSc program.

A student’s supervisory committee may require more than the minimum credits.

The PhD program requires completion of HUNU 500 and HUNU 631. Additional coursework will be selected in consultation with the student’s supervisory committee. All doctoral students are required to successfully complete a comprehensive examination. The major requirement for the PhD is completion of a research dissertation that meets the Faculty of Graduate and Postdoctoral Studies requirements.

Faculty Members

Michael Zulyniak

[cf faculty-interests]

Tamara Cohen

Rajavel Elango

Annalijn Conklin

Angela Devlin

Rachel Murphy

Mahsa Jessri

Barbara Stefanska

Yvonne Lamers

Crystal Karakochuk

Jennifer Black

Zhaoming Xu

Collaborations

The program is enriched through collaboration with colleagues in graduate programs such as Applied Animal Biology, Food Science, Pharmaceutical Sciences, Medicine, Health Care and Epidemiology, Human Kinetics, and the Institute for Health Promotion Research.

Got Questions?

Whether you’ve got questions about your program, your experience or your next steps, Graduate Student Services is here to help. Get in touch.

Where Can a Graduate Degree in Human Nutrition Take You?

Graduates of the MSc and PhD in Human Nutrition have gone on to pursue:

• academic positions at universities or colleges;
• work in consulting;
• careers in health-related fields including medicine and dentistry.
• Students who were registered dietitians before pursuing graduate study have gone on to senior clinical or administrative positions.

Research Updates

Is eating a mixed diet better for health and survival.

An analysis of 20 longitudinal studies looking at the link between dietary diversity and chronic disease impacts.

MSc & PhD in Food Science (Thesis/Research)

Combine the pure sciences to develop innovative and healthy food..

This program is offered through the Department of Food Science which focuses its research on enhancing the quality, safety, functionality and nutrition of foods. Research beside world-renowned professors who focus on food safety, food preservation, dairy science, food analysis, sensory science, nutraceuticals and functional foods.

  #1 in Canada for food science

Study with the best. The University of Guelph is ranked #1 in Canada for Food Science and Technology by U.S. News and World Report .

  Elevate your impact

Broaden your high-paying and leadership career options by achieving a graduate degree. MSc and PhD graduates are highly sought after by Canadian and international food science employers.

  Research-based studies

Alongside a faculty member and other students, you will develop, conduct and publish impactful research that focuses on a topic/issue/opportunity in food science.

  Excellent food science facilities

Access excellent research facilities and equipment. To learn more about the facilities, check out this Virtual Tour of Food Science Labs and Pilot Plant Facilities .

  Leading research centres

Work alongside and in the Canadian Research Institute for Food Safety and the Guelph Food Innovation Centre . 

  Add unique skills to your resume

Benefit from convenient access to short courses, classes and certificates on beer brewing , ice cream and cheese making . 

• SAMPLE COURSES
• CAREER OPPORTUNITIES

Both programs are offered in-person at the Guelph campus. The MSc typically takes two (2) years, while the PhD takes three to four (3-4) years to complete.

• Dairy Chemistry and Microbiology
• Advances in Food Science
• Food Science Communication
• Special Topics in Food Physics
• Special Topics in Food Processing
• Special Topics in Food for Health

This is just a sample of the course options.  View all Food Science graduate courses here.

A food scientist applies knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. Opportunities include 

• Food production manager  
• Processing manager  
• Research and development scientist (in product, process or packaging)
• Food science professor 
• Consultant 

Graduates from the Department of Food Science have careers in diverse fields. We recently conducted a career destination survey of 663 master’s graduates and 149 PhD graduates of the department. View the results here: View the results here:

• Master’s Destinations: Food Science Fact Sheet (PDF)
• Doctoral Destinations: Food Science Fact Sheet (PDF)

More details on funding your graduate studies are available on the Graduate & Postdoctoral Studies website . Note, many food science graduate students compete successfully for University of Guelph scholarships and awards . 

More information on courses and admission requirements can be found here.

Meet Your Profs

My research focuses on trying to understand the implications of what we eat on health. The area I'm most interested in is looking at lipid replacers for hard stock trans and saturated fats, which are the fats that have negative implications in cardiovascular disease.

Dr. Michael Rogers , Faculty Professor, Department of Food Science Hear more from Dr. Rogers

Our relationship with food is such a vital component of our health and microbes play a big role in how to diversify our food and also how they interact with our gut microbiota.

Dr. Gisèle LaPointe , Faculty Professor, Department of Food Science Hear more from Dr. LaPointe

Many consumers are after products that are fresh, minimally processed, and this is really a challenge for the food industry simply because that the products are no longer as stable, so by using antimicrobial active packaging system we should be able to achieve the required shelf-life as well as meeting the consumer demand on the fresh product.

Dr. Loong-Tak Lim , Faculty Professor, Department of Food Science Hear more from Dr. Lim

My research focuses on gluten proteins. The functionality of that protein, it's actually a very intriguing protein, it has an unequalled functionality because it builds structures.

Dr. Iris Joye , Faculty Professor, Department of Food Science Hear more from Dr. Joye

Nutraceutical compounds are very popular. They are food derived bioactive molecules meaning that they are isolated from food and concentrated in pill format. Three out of every four Canadians consume these compounds so they're very popular. And so it becomes very important for us to understand how these compounds affect disease pathophysiology as well as disease treatments.

Dr. Paul Spagnuolo , Faculty Professor, Department of Food Science Hear more from Dr. Spagnuolo

Our research is about is food safety, food microbiology specifically. And really what we're trying to do is either prevent or remove pathogens when they're getting to the food to make it safer.

Dr. Keith Warriner , Faculty Professor, Department of Food Science Hear more from Dr. Warriner

Because I do sensory evaluation, somebody once told me to trust my senses and I think in the research that I do, that's very important because when you eat a food you immediately need to respond to the sensory properties of that food. 

Dr. Lisa Duizer , Faculty Professor, Department of Food Science Hear more from Dr. Duizer

How to Apply

As part of the application requirements, you are required to secure a faculty advisor to supervise your program . Faculty profiles describe research programs in more detail and can be found on the Department of Food Science  website. Contact the faculty member you are interested in working with to discuss potential research opportunities. We recommend connecting via email.  

More details on the U of G graduate program application process here .

Admission Requirements

Applications to the M.Sc. and Ph.D. are evaluated on academic performance in a relevant field of study, referee assessments, statement of interest and experience in appropriate and related fields.  View the full Food Science graduate admission requirements here.

Application Deadlines

• Winter semester (January entry): Applications due by November 1st
• Summer semester (May entry): Applications due by March 1st
• Fall semester (September entry): Application by July 1st

More details on the U of G graduate program application process here.

Helpful Tips for Your Application

• Review the  uploading documents  information for instructions on providing required supporting documents to complete your application.   
• Application to the M.Sc. and Ph.D. require a department supplemental document called the “ Application Fact Sheet ”. Include a completed Application Fact Sheet in your application package via WebAdvisor. 
• Offer letters indicate the requirement for official transcripts by the first class day of the semester in which you start your program.
• International applicants should apply with consideration given to time needed for immigration procedures if you receive an offer. International students are required to submit a valid study permit and passport when they arrive on campus. 
• Not sure what your “admission average” is? Here’s more details on how to calculate it: Calculating Your Admission Average | Graduate & Postdoctoral Studies . International applicants: please  use this guide  to compare your academic credentials and determine the grade equivalency needed. Additional information available on the  International Applicants  page.
• More resources for international applicants are available on the U of G Graduate & Postdoctoral website.

Additional Options

You may also be interested in MSc in Food Safety and Quality Assurance (Course-based) or the Master in Dairy Technology Management (Course-based) .

For questions on applying and admissions, contact: 

Aimee Caldwell Department of Food Science  [email protected] 519-824-4120, Ext. 52705 

For questions on graduate program options, contact:

Leigh West Ontario Agricultural College (OAC) [email protected] 519-824-4120 Ext. 52101  

Hear from Food Science Graduate Students

I specifically pursued research at the University of Guelph because the program has more to offer than any other food science program. Moreover, I deeply admire the research conducted by my supervisor, Dr. Loong-Tak Lim.

Brock Levac , Graduate Student MSc in Food Science Hear more from Brock

Food science is a very important field within our industry and in our everyday lives. There was definitely no shortage of finding jobs within the field. There are lots of opportunities for students to get involved and jumpstart their career.

Brenda Zai , Graduate Student MSc in Food Science Hear more from Brenda

The Department of Food Science is a great community and I’ve found it easy to get involved and make friends. I’ve been a member of the Food Science Graduate Club for the past few years and help to plan events for faculty, staff, and graduate students. I’ve also been a Food Chemistry teaching assistant (TA) throughout my grad studies which has been a lot of fun and has given me the opportunity to get to know and learn alongside the Food Science undergrads each year.

Katherine Petker PhD in Food Science

Fully Funded PhD Programs in Nutrition and Food Science

Last updated February 14, 2022

As part of our series  How to Fully Fund Your PhD , here is a list of universities that offer a fully funded PhD in Nutrition and Food Science. A PhD in Nutrition and Food Science can lead to a variety of careers in academia, healthcare, and more.

“Full funding” is a financial aid package for full-time students that includes full tuition remission as well as an annual stipend or salary during the entire program, which is usually 3-6 years. Funding usually comes with the expectation that students will teach or complete research in their field of study. Not all universities fully-fund their doctoral students, which is why researching the financial aid offerings of many different programs, including small and lesser-known schools both in the U.S. and abroad, is essential.

The  ProFellow database  for graduate and doctoral study also spotlights external funding opportunities for graduate school, including dissertation research, fieldwork, language study, and summer work experiences.

Would you like to receive the full list of more than 1000+ fully funded programs in 60 disciplines? Download the FREE Directory of Fully Funded Graduate Programs and Full Funding Awards !

Baylor University, PhD in Exercise and Nutrition Sciences (Waco, Texas) : Depending on funding availability, we typically accept 2-3 new students per year into this program. Doctoral students are usually funded to work on Baylor Laboratories for Exercise Science and Technology grants, research, or assigned as TA’s. The stipend for this assistantship is currently set at $24,000 paid out across all academic terms (fall, spring, summer) beginning in fall 2019. In summer, you will be working primarily as a research assistant.

Columbia University, PhD in Nutrition and Metabolic Biology (New York, NY) : Doctoral students normally receive the annual prevailing stipend and appropriate tuition and health fees for five years, provided that they remain in good academic standing and, in the case of student officers, have discharged responsibly their pedagogical or research duties. For doctoral candidates in Humanities and Social Science departments, as well as Mathematics and Statistics, this includes five summers of support.

Cornell University, PhD in Food Science and Technology (Ithaca, NY): Only applicants for whom we can identify funding for will be admitted to our program. Graduate assistantships include: full tuition, health insurance and an annual stipend of approximately $36,000. Renewal of financial support each semester is contingent upon academic performance constituting good standing in the graduate field and satisfactory performance in any teaching or research responsibilities.

New York University Steinhardt, PhD in Nutrition and Dietetics (New York, NY): The department offers our full-time doctoral students a competitive funding program that includes tuition and living expenses and includes teaching opportunities, and faculty mentoring. All doctoral applicants regardless of citizenship will be considered for scholarships, assistantships, and fellowships. If you are accepted as a full-time NYU Steinhardt PhD student without an alternate funding source, you are eligible for our generous funding package, which includes a scholarship and tuition remission.

University of British Columbia, PhD in Food Science (Vancouver, BC, Canada) : All full-time students who begin a UBC-Vancouver PhD program will be provided with a funding package of at least $22,000 for each of the first four years of their PhD. The funding package may consist of any combination of internal or external awards, teaching-related work, research assistantships, and graduate academic assistantships.

University of Michigan, PhD in Nutritional Sciences (Ann Arbor, MI) : All students admitted to one of our doctoral programs are considered for financial support. There are four types of financial support that we offer our students: Graduate Student Instructor (GSI), Graduate Student Research Assistant (GSRA), Training Grants and Fellowships. Many of our students are offered funding through these opportunities.

University of North Carolina Greensboro, PhD in Nutrition (Greensboro, NC) : Many full-time graduate students are supported by research assistantships. The standard stipends for the 9-month academic year are approximately $16,150 for 1st year doctoral students. These assistantships require 20 hours of service per week. Also, some assistantships are available during the summer. Merit-base and minority-presence fellowships and scholarships are available during the academic year.

University of Saskatchewan, PhD in Food Science (Saskatoon, SK) : Students accepted into the M.Sc. and PhD programs receive financial support from their supervisor’s research funds. Students are also able to apply for academic awards and funds to support the student experience. In addition to potential funding from your department, there are scholarships and awards available to all eligible students.

University of Utah College of Health, PhD in Nutrition and Integrative Physiology (Salt Lake City, Utah) : The Department of Nutrition and Integrative Physiology offers financial assistance to most students through the award of Teaching (TA) and Research (RA) Assistantships. These positions provide financial assistance to graduate students in exchange for teaching/research and/or service related work for the department. A full assistantship provides a tuition waiver and a stipend paid throughout the academic year; these are usually reserved for doctoral students.

© Victoria Johnson 2020, all rights reserved.

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Master of Science (M.Sc.) Doctor of Philosophy (Ph.D.)

Research supervisors

Tuition and funding, admission requirements, application process.

Applications are accepted year round. Students may begin in September or January each year.

A wide range of potential specializations are open to students in our nutrition graduate programs. Research activities focus on areas that are highly relevant to improving health and quality of life and include clinical nutrition, community nutrition, nutritional biochemistry, dietary assessment and nutritional epidemiology, nutrition education, nutrition intervention, food security, food biotechnology and nutrition services administration.

At the University of Saskatchewan (USask) you'll benefit from a large cluster of health science disciplines all on the same campus. There are off-campus opportunities to participate in the Saskatchewan Community Nutrition Residency program or go abroad through our partnerships with the University of the West Indies in the Caribbean and Hawassa University in Ethiopia.

Applicants must be accepted by a faculty supervisor before beginning a formal application. Applicants must contact faculty who have research topics that align with their interests. Please be aware that our faculty receive numerous emails from prospective students every week so you may not receive a response if you are not selected.

Brian Bandy

Associate professor of nutrition.

[email protected] Faculty website

Areas of specialization

Oxidative stress and apoptosis, free radical biochemistry and antioxidant interactions, mitochondrial biogenesis and respiratory activities

Allison Cammer

[email protected] Faculty website

Nutrition and dementia, long-term care, end of life nutrition, aging

Kelsey Cochrane

[email protected] Faculty website

Perinatal nutrition, human milk, micronutrients, clinical trials, developmental origins of health and disease

Carol Henry

Associate professor of nutrition assistant dean.

[email protected] Faculty website

School health, community health, food systems, global health

Jessica Lieffers

[email protected] Faculty website

Oral health and nutrition; nutrition ehealth and mhealth, dietetic professional practice, qualitative research

Hassanali Vatanparast

Associate professor of nutrition joint appointment with the school of public health.

[email protected] Faculty website

Nutritional Epidemiology, Nutrition and chronic diseases

Gordon Zello

Professor of nutrition.

[email protected] Faculty website

Protein and amino acid metabolism in humans and animals investigated using stable isotope methodology; effects of drugs on protein metabolism, ...

Admission to the graduate program does not imply financial support. Obtaining scholarship funding is very competitive. A limited number of University Graduate Scholarships (UGS) are available each year. Graduate Teaching Fellowships (GTF) and Graduate Teaching Assistantships (GTA) may also be available. 

National granting councils (e.g. CIHR, NSERC, SSHRC) and a number of other private or publicly funded agencies and organizations offer merit based fellowships and scholarships. Faculty members who hold research grants or external contracts may be in a position to offer Research Assistantships to their graduate students. Other potential sources of funding include endowment awards, varying in conditions and values.

Graduate students at USask can receive funding from a variety of sources to support their graduate education.

• Scholarships

Thesis or project-based master's program

Graduate students in a thesis or project-based program pay tuition three times a year for as long as they are enrolled in their program.

Doctoral program

Doctoral students pay tuition three times a year for as long as they are enrolled in their program. Both international and domestic PhD students pay the same rate.

Student fees

In addition to tuition above, students also pay fees for programs like health and dental insurance, a bus pass, and other campus services. The amount you need to pay depends on if you are taking classes full time or part time, and if you are on campus or not. The table below assumes you are on campus full-time.

Tuition information is accurate for the current academic year and does not include student fees. For detailed tuition and fees information, visit the official tuition website .

Master of Science (M.Sc.)

• Language Proficiency Requirements : Proof of English proficiency may be required for international applicants and for applicants whose first language is not English
• A cumulative weighted average of at least a 70% (USask grade system equivalent) in the last two years of study (i.e. 60 credit units)
• A four-year honours degree, or equivalent, from a recognized college or university in an academic discipline relevant to the proposed field of study

Qualified students who are required to take additional under‐graduate training in certain areas in order to proceed with graduate courses and research in their selected field may be conditionally admitted to the College.

Doctor of Philosophy (Ph.D.)

• Master’s degree, or equivalent, from a recognized university in a relevant academic discipline. Depending on previous academic preparation, the student may be required to begin their program in the master’s degree, with the intention of transferring to the Doctor of Philosophy program.
• A cumulative weighted average of at least a 75% (USask grade system equivalent) in the last two years of study (i.e. 60 credit units)

Find a supervisor

Using the list above, find a potential supervisor, read about the work they are currently doing and their past publications. If you think you'd like to work with them, contact them and describe your research interests and past academic experience. If they are accepting students, they will instruct you to begin a formal application.

• Tips for contacting supervisors

Submit an online application

Before beginning your online application, be sure that you have carefully reviewed all program information and admission requirements on this page.

During the application, you'll be asked for:

• Personal information such as your name, address, etc.
• For your letters of recommendation, two of your referees must be academic contacts, and the third may be academic or professional
• Your complete academic history from all previous post-secondary institutions

The application takes about 30 minutes to complete. You may save your application and return to it later.

At the end of the application, you will need to pay a non-refundable $120 application fee. Your application will not be processed until payment is received .

• Begin an application
• Detailed application instructions

Submit required documents

Once you've submitted your online application, you will have access to upload your required documents, and provide the contact information for your references. To do this, go to the "Supplemental Items & Documents" tab in your application, and upload the documents outlined below.

Transcripts

Preliminary Statement of Marks

• Once you have submitted your application for admission and paid the application fee, you will be required to upload unofficial PDF copies of your academic transcript(s) from each post-secondary institution attended. This requirement will appear as Preliminary Statement of Marks or Additional Prelim. Statement under admission requirements on your Application Summary when you  check your application status .
• The uploaded transcript can be an unofficial copy of the transcript issued by the university or college, and must include a grading key/legend.
• All pages of a transcript must be uploaded as a single PDF document.
• Uploaded transcripts will be considered unofficial or preliminary. Official copies of your transcripts will be required only for applicants offered admission. This requirement will appear as Post-secondary Transcript under admission requirements on your Application Summary when you  check your application status .

Uploading documents

Post-secondary Transcripts

If you receive an offer of admission, you will then be required to have your official post-secondary transcripts sent (by mail in a sealed envelope directly from the institution) to the address below. Please do not send official documents until we request them.

College of Graduate and Postdoctoral Studies Room 116 Thorvaldson Building, 110 Science Place  Saskatoon, SK CANADA S7N 5C9

• Transcripts usually indicate the institution’s name, grading scheme (typically on back of transcript), your name, course names, numbers, credits, and the grades you have received. Depending on the country or institution, some features may not be available.
• Transcripts in languages other than English must be accompanied by a certified translation.
• If you are a current University of Saskatchewan student completing your undergraduate program then a letter of completion of degree requirements will be required from your college.

Proof of English language proficiency (if required)

Proof of English language proficiency  may be required for international applicants and for applicants whose first language is not English.

For students who are required to provide proof of English proficiency:

• It is your responsibility to have completed an official and approved test with the appropriate score before the application deadline.
• Tests are valid for 24 months after the testing date and must be valid at the beginning of the student's first term of registration in the graduate program.
• Applicants will be required to upload a PDF copy of any required language test score. Uploaded test scores will be considered unofficial or preliminary.

If you receive an Offer of Admission you may be required to have your official language test scores sent to the address below. Please do not send official documents until we request them.

College of Graduate and Postdoctoral Studies Room 116 Thorvaldson Building - 110 Science Place Saskatoon, SK CANADA S7N 5C9

Submit additional documents

In addition to the above official documents, please  upload the following documents:

• Curriculum vitae or resume: including publications, familiarity with research equipment, research-related experience and other relevant information
• After you've applied

College of Pharmacy & Nutrition 2A20.1 Health Sciences Building, 107 Wiggins Avenue University of Saskatchewan Saskatoon, SK S7N 5E5

Graduate Chair Dr. Ed Krol

Graduate Administrator Erin Smith-Windsor Email: [email protected]

• College of Pharmacy & Nutrition Learn more about the academic unit offering this program
• Program and Course Catalogue To view official admission and program requirements

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University of Manitoba Winnipeg, Manitoba Canada, R3T 2N2

Food Science (PhD)

The Food Science PhD program focuses on food processing and food safety, with particular emphasis on relationships with food quality and acceptability. Students will research a variety of areas including food microbiology, product development and processing and food safety and quality.

Program details

Admission requirements.

• Faculty of Agricultural and Food Sciences • Faculty of Graduate Studies

• Doctor of Philosophy

Expected duration

Our research.

Research is one of the most important aspects of the food and human nutritional sciences department and takes place in our specialized facilities, modern laboratories, and collaborative research centres, where our scientists and students work to advance our five broad research themes:

• Applied human nutrition
• Food chemistry and bioresources
• Food processing and preservation
• Food safety and quality assurance
• Metabolic and molecular nutrition

The Food Science (PhD) is a three-year thesis-based program.

Doctor of Philosophy (Food Science)

Expected duration: 3 years

Tuition and fees:  Tuition fees are charged for terms one and two and terms four and five. A continuing fee is paid for term three, term six and each subsequent term. (Refer to Graduate tuition and fees .)

Coursework:

In addition to the minimum program requirements of the Faculty of Graduate Studies, students must complete a minimum of 6 credit hours of coursework at the 7000 level. Of these 6 credit hours, 3 will consist of FOOD 7130: Food Science Seminar

Thesis projects may include basic, applied or practical research relating to the chemistry, physics and/or microbiology of food raw materials, processes and/or products. Thesis topics are assigned within an area of interest to the student and are pertinent to departmental research objectives.

Sample course offerings

• FOOD 7090: Unit Process Operations (3 credit hours)
• FOOD 7150: Food Science Seminar (3 credit hours)
• FOOD 7160: Food Carbohydrates (3 credit hours)
• FOOD 7180: Food Science Cereal Grains (3 credit hours)
• FOOD 7200: Advanced Food Microbiology (3 credit hours)
• FOOD 7240: Topics in Food Science (3 credit hours)
• FOOD 7260: Advanced Meat Science (3 credit hours)
• FOOD 7270: Food Rheology (3 credit hours)

For full course descriptions, please visit the Academic Calendar.

The following are minimum requirements to be considered for entry into the Food Science PhD program. Meeting these requirements does not guarantee acceptance into the program.

Admission Requirements: To be considered for admission to the Food Science PhD program you must have:

• A research-based Master of Science degree in the general areas of food or nutritional sciences, with a minimum University of Manitoba equivalent GPA of 3.5 in Master’s coursework.
• A secured thesis advisor.

Students with a Master of Science in a different scientific discipline will be considered for admission by the Food and Human Nutritional Sciences Graduate Studies Committee (FHNS) on a case-by-case basis.

Students with an honours degree from the University of Manitoba or equivalent may be accepted directly into the PhD program.

In addition to the admission requirements described here, all applicants must meet the minimum  admission and English language proficiency requirements of the Faculty of Graduate Studies .

How to apply

The Food Science PhD program has three application deadlines per year. Applications must be completed online and include several parts:

• $100 application fee (non-refundable)
• Unofficial copies of transcripts
• Curriculum vitae/resume
• Statement of intent
• Two letters of recommendation (must be requested from within the application)
• Proof of English Language Proficiency if required

Please read the Faculty of Graduate Studies online application instructions before beginning your application.

Please note : Students must enter the name of their preferred advisor at time of application. For more information on applying to graduate studies in Food Science, please contact the Graduate Program Assistant .

Application deadlines

Applications open   up to 18 months prior  to start term.

Applicants must submit their online application with supporting documentation and application fee by the deadline date indicated.

Start or continue your application

Our researchers are working in creative ways to address the complex challenges facing the agricultural industry and the broader environmental and health-related challenges facing our society.

Scholarships and awards

The faculty offers nearly $900,000 in awards and bursaries each year, as well as support for student-led programming and initiatives.

Tuition and fees

Learn about tuition and fee requirements for graduate studies at UM.

Explore program requirements and detailed descriptions for required courses throughout the PhD program.

Explore the Faculty of Agricultural and Food Sciences

The Faculty of Agricultural and Food Sciences is continuously evolving to meet the changing needs of our world. Our mission is to develop people, ideas, knowledge and practices to support the provision of food, bio-resources and services that are healthy and sustainable for society, the environment and the agri-food sector.

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With over 140 programs across multiple faculties, schools and colleges, the University of Manitoba offers more learning, teaching and research opportunities than any other post-secondary institution in the province.

• Human Nutritional Sciences (PhD)
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• Plant Science (PhD)
• Microbiology (PhD)

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Admission and application inquiries

Faculty of Graduate Studies Room 500 UMSU University Centre 65 Chancellors Circle University of Manitoba (Fort Garry campus) Winnipeg, MB R3T 2N2 Canada

[email protected] Phone: 204-474-9377

Monday to Friday 8:30 a.m. to 4:30 p.m.

Program inquiries

Department of Food and Human Nutritional Sciences Room 209 Human Ecology Building 35 Chancellors Circle University of Manitoba (Fort Garry campus) Winnipeg, MB R3T 2N2 [email protected] Phone: 204-474-6411 Fax: 204-474-7593

50 Best universities for Nutrition and Food Science in Canada

Updated: February 29, 2024

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Below is a list of best universities in Canada ranked based on their research performance in Nutrition and Food Science. A graph of 1.93M citations received by 58.1K academic papers made by 50 universities in Canada was used to calculate publications' ratings, which then were adjusted for release dates and added to final scores.

We don't distinguish between undergraduate and graduate programs nor do we adjust for current majors offered. You can find information about granted degrees on a university page but always double-check with the university website.

1. University of Guelph

For Nutrition and Food Science

2. University of Toronto

3. University of Alberta

4. University of British Columbia

5. McGill University

6. University of Manitoba

7. University of Saskatchewan

8. Laval University

9. Memorial University of Newfoundland

10. Western University

11. McMaster University

12. University of Waterloo

13. University of Ottawa

14. University of Calgary

15. University of Montreal

16. Dalhousie University

17. Queen's University

18. Carleton University

19. Brock University

20. Simon Fraser University

21. University of Sherbrooke

22. University of Quebec in Montreal

23. Ryerson University

24. Concordia University

25. University of Victoria

26. Lakehead University

27. Polytechnic School of Montreal

28. St. Francis Xavier University

29. University of New Brunswick

30. York University

31. University of Lethbridge

32. University of Quebec, Trois-Rivieres

33. University of Prince Edward Island

34. University of Regina

35. University of Quebec at Chicoutimi

36. Wilfrid Laurier University

37. Acadia University

38. University of Moncton

39. University of Windsor

40. Trent University

41. University of Quebec in Rimouski

42. Mount Allison University

43. Laurentian University

44. University of Winnipeg

45. Mount Saint Vincent University

46. University of Northern British Columbia

47. Ontario Tech University

48. Brandon University

49. British Columbia Institute of Technology

50. Saint Mary's University

The best cities to study Nutrition and Food Science in Canada based on the number of universities and their ranks are Guelph , Toronto , Edmonton , and Vancouver .

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29 Universities in Canada offering Nutrition and Health degrees and courses

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Are you looking for Nutrition and Health courses? Here you can find course providers offering full-time, part-time, online or distance learning options.

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Toronto Metropolitan University

THE World Ranking: 601

Georgian College

George brown college.

Saskatchewan Polytechnic

University of Prince Edward Island

Langara College

University of Saskatchewan

THE World Ranking: 351

University of Alberta

THE World Ranking: 109

University of Guelph

THE World Ranking: 401

Centennial College

Conestoga College

Cape Breton University

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Best PhD Degrees in Nutrition at Universities in Canada

There are 6 study programs available at 6 schools and universities in the world , according to Erudera.

Erudera aims to have the largest and most updated database of study programs available in the world , and new study programs are being added weekly. You can use the filters to narrow down your search or sort your results based on popularity and top rankings to find more specific study programs. Once you filter your results, you can save your chosen programs to a personal list so you can do more research or contact the universities later.

Here are the best Canada universities for Nutrition :

University of Toronto

University of Manitoba

Laval University

McGill University

University of Montreal

University of British Columbia

Human Nutrition

Nutritional Sciences

Human Nutritional Sciences

Erudera's search functionality is still in beta and the results below are auto-generated. Although we do our best to make sure we provide accurate information, we do not take responsibility for the content published by institution representatives on this page. Please report any inaccuracies you happen to find to our support so we can improve the experience for all users.

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Dalla Lana School of Public Health

• MPH: Nutrition and Dietetics
• Our Programs
• Master of Public Health (MPH)

Program Description

The Master of Public Health (MPH) degree in the field of Nutrition and Dietetics offers students opportunities to develop expertise in dietetic practice within the health and food systems, from disease prevention to palliation.

The MPH-Nutrition and Dietetics program is one of the educational programs offered through the Division of Clinical Public Health in the Dalla Lana School of Public Health. It is administered by the Graduate Department of Public Health Sciences in partnership with the Department of Nutritional Sciences , the  University Health Network , and Compass Group Canada .

The dietetic education program (20 month) is accredited by the Partnership for Dietetic Education and Practice (PDEP) and prepares students for eligibility for registration with a Canadian provincial dietetics regulatory body. At the end of the program, all students are expected not only to meet MPH degree requirements, but also to have completed 1250 hours of dietetic practical training and successfully demonstrated competence in all areas of the most current set of Integrated Competencies for Dietetic Education and Practice ( ICDEP ).

Registered Dietitians who have recently graduated from a PDEP-accredited program or its equivalent are welcomed to apply for the MPH-Nutrition and Dietetics, and if accepted into the program will be exempt from some of the courses that are dietetic practical training requirements as part of the accredited program.

Registered Dietitians with >5 years of career experience

The MPH-Nutrition and Dietetics (Advanced Standing) program is designed to provide experienced Registered Dietitians having a minimum of 5 years in practice (in Canada or internationally) with enhanced access to professionally relevant learning and leadership development.

For more information, read the Student FAQ .

Program Goals

Registered Dietitians will lead dietetic and professional practice within an evolving clinical public health landscape.

The MPH Nutrition and Dietetics program fosters caring and innovative dietetic leaders and practitioners within the evolving health and food system.

The curriculum provides robust academic and experiential opportunities to address the health and the social determinants of health of individuals, communities and populations from health promotion, disease prevention and treatment.

The program is governed by a unique partnership between the University of Toronto, University Health Network and Toronto Public Health, that embodies the clinical public health philosophy.

• Collaboration across Systems
• Ethical and Evidence-based Action
• Adaptability and Innovation
• Health Equity
• Interprofessional Lifelong Learning
• Critical and Reflexive Thinking

Program Philosophy

We believe that:

• As the complexity of dietetics increases, there is great potential for dietitians to lead and advance practice across the health and food systems beyond traditional roles;
• a new integrated systems approach to dietetic education using the model of * Clinical Public Health will best enable dietitians to adapt to the evolving health and food systems and address the health of individuals, communities and populations;
• * Clinical Public Health is the integration of health services across the lifespan, challenging traditional notions of medicine and public health to promote an effective approach to health and well-being, in individuals, communities and populations.

Program Learning Outcomes

Given our program Vision, Mission, Values and Philosophy, through this program, our students will:

• Model participative leadership including systems thinking, responsiveness to emerging nutrition issues, peer support and respect, and flexibility given the changing nature of the health landscape.
• Engage in the generation of knowledge and in critical evaluation of current and advanced research, in the area of nutrition and dietetics in the context of clinical public health.
• Assess, plan, implement and evaluate a nutrition care plan as a part of an interprofessional care team that meets the needs of the individual within the context of a broader population health lens.
• Assess, plan, implement and evaluate nutrition interventions that address the needs of groups, communities and populations, using a population health framework and health equity lens, while recognizing the needs of the individual.
• Lead and organize management and food services, using operational planning principles and systems thinking.
• Communicate issues and conclusions clearly, concisely and correctly in written, spoken, and visual forms, to a variety of audiences.
• Contribute productively to interprofessional teamwork through effective collaboration.
• Demonstrate critical thinking in problem solving and decision-making activities in complex and evolving contexts both inside and outside of the profession.
• Exhibit a professional level of initiative, personal responsibility, and accountability by effectively managing the use of time and other resources to achieve milestones and deadlines.
• Engage in reflective practice and action research in order to assess personal capacity and enhance professional practice.
• Participate in the analysis, strategic navigation, and evolution of standards and requirements relevant to dietetic practice.

Career Opportunities

With a comprehensive understanding of the foundations of practice in population and public health, nutrition care and management, and through the development of essential leadership, communication and professional practice skills, graduates will play a pivotal role in the future of nutrition and dietetics.  Graduates will be highly competitive in the changing landscape of employment for health professionals. Currently graduates are employed in settings where nutrition professionals work such as hospitals, public health, government agencies, community health centres, family health teams, community food agencies and the food industry.

Admission Criteria

Applicants must have completed a four-year degree with specialization in Human Nutritional Sciences from a Canadian food/nutrition university program that is accredited or recognized by the Partnership for Dietetic Education and Practice (PDEP), or the equivalent. For individuals who completed their undergraduate dietetics education outside of Canada, academic currency must be assessed by the College of Dietitians of Ontario . We accept KCAT Level 1 Result as demonstration of academic currency.

Students who completed their undergraduate studies in Canada, at a program that is not recognized or accredited by the Partnership for Dietetic Education and Practice (PDEP), are advised to apply to an accredited undergraduate university dietetics program to have their courses assessed and to complete outstanding course requirements (e.g Western University or Toronto Metropolitan University).

We advise all prospective students to review the general DLSPH MPH admission requirements prior to submitting an application.  Information about the online application process can be found here .

International applicants

No applicant will be admitted without evidence of English Language Proficiency (ELP).  As per the policy of the School of Graduate Studies (SGS), the following applicants do not have to provide direct supporting evidence of ELP in the application.

• A Canadian citizen who studied at a Canadian university where instruction is in English or French;
• Any applicant who has obtained a qualifying undergraduate degree from an institution that is recognized by the University of Toronto, and where the language of instruction and examination is uniformly English.

If either criterion above is satisfied, the application can be submitted without test scores or other proof of ELP.

Otherwise, an  approved  test of English Language Proficiency must be submitted at the time of application.  Scores must meet the minimum requirements set by SGS and must be valid (taken within 2 years of submission of the application). See  SGS website  for details.

Applicants who studied outside Canada must consult the School of Graduate Studies website to determine whether evidence of ELP can be waived. The SGS website lists those countries where university instruction in English will be recognized without further documentation.  Click here  for more information.

The program starts in September each year.

Program Requirements

Students are required to complete 10.0 Full Course Equivalents (FCE) within the maximum time limit of 3 years as a full-time student. Most full-time students complete their degree within 2 years.  The 10.0 FCE include a series of MPH degree-required courses, Nutrition and Dietetics field-specific courses, and practica, as well as electives chosen by students. Elective courses may be selected from other Public Health fields as well as other University of Toronto departments with the Program Director’s approval. All students are enrolled in CHL5004H Introduction to Public Health Sciences in the first year of study. This course begins earlier in September than regularly scheduled graduate courses.

*Dietetic Regulatory Body Requirements

Students who wish to qualify for registration with a provincial dietetics regulatory body must complete three FCE of practica and three Foundations of Practice courses.

Students who are Registered Dietitians are required to complete one 8-week practicum (1.0 FCE). Additional electives replace the second practicum (1.5-2.0 FCE) and the three Foundations courses (2.5 FCE).

Preparation for Doctoral Studies

The MPH program in Nutrition and Dietetics does not require students to complete a thesis.  However, students have the opportunity to complete research practica and research papers, and are eligible for many PhD programs. Applicants wishing to pursue doctoral studies should familiarize themselves with the specific admission requirements of doctoral programs of interest.

Completing an Emphasis

What is an Emphasis? An emphasis is an area of professional focus within our practical dietetic training program. It incorporates additional required coursework, and specific practical training assignments to allow students with targeted professional interests to experience greater involvement and enhanced mentoring relationships in the area of dietetic practice where they hope to make their career.

Is an Emphasis consistent with a Clinical Public Health approach to dietetic training? The MPH-Nutrition and Dietetics program remains committed to a clinical public health philosophy: developing comprehensive expertise in dietetic practice within the health and food systems, from disease prevention to palliation. And all students in the program receive training across all areas of dietetic practice to meet the standards for entry to the profession.

Recognizing the overall clinical public health focus of this program and the need to prepare all students for fundamental dietetic competency at entry to practice, we believe there is room for some students to customize their program more closely to their professional aspirations. With additional classroom learning, focussed placements, and the opportunity to develop mentoring relationships with professionals in their particular area of interest, we feel this emphasis will enhance their learning experience and better prepare those students to apply their skills in their preferred area of practice.

Do all MPH-Nutrition and Dietetics students need to apply for an Emphasis? An emphasis is not required for the successful completion of the MPH-Nutrition and Dietetics program. It will be an option for students who begin the program with a deep interest in a particular area of dietetic practice.

NB: MPH- Nutrition and Dietetics students who enter the program having already completed a program of practical dietetic training (including Advanced Standing students) are not eligible to apply for an Emphasis.

Can students complete an Emphasis and a Collaborative Specialization? An emphasis may be compatible with students’ interest in relevant Collaborative Specializations, but we recognize that scheduling all of the various program requirements will be a challenge. Students who wish to complete both an Emphasis and a Collaborative Specialization will need to work with the Program Director to plan their course and placement selections carefully.

NB: Students in the MPH-Nutrition and Dietetics program will not be permitted to complete more than one Emphasis during their MPH program.

• Clinical Nutrition Emphasis
• Management and Food Systems Emphasis
• Public Health Nutrition Emphasis 

MPH: Nutrition & Dietetics – Advanced Standing

Applicants who have completed a dietetic internship, have at least 5 years of relevant professional work experience as a Registered Dietitian, and are members in a regulatory body of dietetics may be interested in the MPH: Nutrition and Dietetics – Advanced Standing option.

Frequently Asked Questions from Applicants

Please review the information in the MPH: Nutrition & Dietetics Frequently Asked Questions page.

You can also watch our latest webinar.

The College of Dietitians of Ontario The Department of Nutritional Sciences University Health Network Clinical Nutrition Compass Group Canada LinkedIn / Instagram

Required Courses

Elective courses.

• Graduate School
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• Graduate Degree Programs

Master of Nutrition and Dietetics (MND)

Canadian immigration updates.

Applicants to Master’s and Doctoral degrees are not affected by the recently announced cap on study permits. Review more details

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The MND is a new graduate professional program based on national competencies and accreditation standards for entry into the dietetics profession in Canada.

The program involves 28 months of study with practice education placements occurring throughout the program and across British Columbia. The curriculum includes courses that focus on advanced clinical nutrition, food provision management, leadership, business and entrepreneurship, counselling, Indigenous Peoples’ health, social justice and professional dietetic practice.

For specific program requirements, please refer to the departmental program website

What makes the program unique?

Students who successfully go through the course learning and practice education components will be eligible to take the national exam to become Registered Dietitians in British Columbia. 

Program Structure

The program involves 28 months of study with practice education placements occurring throughout the program and across British Columbia. The curriculum includes courses that focus on advanced clinical nutrition, food provision management, leadership, business and entrepreneurship, counselling, Indigenous People’s health, social justice and professional dietetic practice.

Quick Facts

Program enquiries, admission information & requirements, 1) check eligibility, minimum academic requirements.

The Faculty of Graduate and Postdoctoral Studies establishes the minimum admission requirements common to all applicants, usually a minimum overall average in the B+ range (76% at UBC). The graduate program that you are applying to may have additional requirements. Please review the specific requirements for applicants with credentials from institutions in:

• Canada or the United States
• International countries other than the United States

Each program may set higher academic minimum requirements. Please review the program website carefully to understand the program requirements. Meeting the minimum requirements does not guarantee admission as it is a competitive process.

English Language Test

Applicants from a university outside Canada in which English is not the primary language of instruction must provide results of an English language proficiency examination as part of their application. Tests must have been taken within the last 24 months at the time of submission of your application.

Minimum requirements for the two most common English language proficiency tests to apply to this program are listed below:

TOEFL: Test of English as a Foreign Language - internet-based

Overall score requirement : 90

IELTS: International English Language Testing System

Overall score requirement : 6.5

Other Test Scores

Some programs require additional test scores such as the Graduate Record Examination (GRE) or the Graduate Management Test (GMAT). The requirements for this program are:

The GRE is not required.

Prior degree, course and other requirements

Prior degree requirements.

Bachelor's degree in any field.

Course Requirements

Applicants with an undergraduate degree from any discipline can apply to the MND program. However, applicants must complete five prerequisites with a minimum final grade of 72% (B) in each course to showcase their foundational knowledge of food, nutrition, and health.

• Two-terms/full-year (6 credits or equivalent) Human Physiology (e.g. FNH 160 & 161,  BIOL 155  or BIOL 153, or CAPS 301)
• One-term (half-year) Introductory Biochemistry (e.g.  BIOL 201 , or BIOC 202)
• One-term (half-year) Statistics (e.g.  STAT 200 , or LFS 252, or BIOL 300, or EPSE 482, or FRST 231)
• One-term (half-year) Introductory Nutrition (e.g.  FNH 250 )
• One-term (half-year) Introductory Food Science (e.g.  FNH 200 )*

*Understanding the difficulty of accessing an equivalent Food Science course to FNH 200, even as part of a nutrition degree in Canada, the MND program allows this course to be in-progress at the time of application. See condition a. below.

Applicants can have multiple attempts at each prerequisite; the higher grade will be used in the GPA calculation. If multiple courses are declared to fulfill one prerequisite, then a simple average of these course grades will be used.

The MND Program will accept either condition a. or b., but not both:

• At the time of applying to the program, an applicant is allowed FNH 200 and a maximum of one other prerequisite course in progress.

For example, having both FNH 200 and biochemistry, or FNH 200 and human physiology in progress are allowed, but an applicant with both biochemistry and physiology in progress will not be considered eligible for admission to the MND

A transcript from the institution needs to display that the course is “registered” or “in-progress”. The deadline for submitting the final grade of all “in-progress” courses is May 3 of the admission year (e.g. for 2024 September intake, all grades should be submitted by May 3, 2024) . An applicant with a conditional admission offer who fails the prerequisite course may forfeit their spot in the program.

• Maximum one prerequisite course can be graded as “credit” or “complete” via the official transcript, without a percentage or letter grade. The admissions reviewers will acknowledge completion of the course, but it will not be included in the GPA evaluation. This condition does not substitute any prerequisite with a grade below 72 (B) on the applicant’s transcript.

As part of the required Self-Report Form , all applicants will identify their prerequisite courses.  If required, you will submit additional forms and course syllabi. All applicants should review the prerequisite flowchart carefully, to understand whether their Self-Report Form will require supporting documentation. 

For more information, please visit the program site . 

Other Requirements

All applicants are required to fill out a Self-Report Form to declare their prerequisite course equivalency. Please visit the program page for more details. 

2) Meet Deadlines

September 2025 intake, application open date, canadian applicants, international applicants, deadline explanations.

Deadline to submit online application. No changes can be made to the application after submission.

Deadline to upload scans of official transcripts through the applicant portal in support of a submitted application. Information for accessing the applicant portal will be provided after submitting an online application for admission.

Deadline for the referees identified in the application for admission to submit references. See Letters of Reference for more information.

3) Prepare Application

Transcripts.

All applicants have to submit transcripts from all past post-secondary study. Document submission requirements depend on whether your institution of study is within Canada or outside of Canada.

Letters of Reference

A minimum of three references are required for application to graduate programs at UBC. References should be requested from individuals who are prepared to provide a report on your academic ability and qualifications.

Statement of Interest

Many programs require a statement of interest , sometimes called a "statement of intent", "description of research interests" or something similar.

Supervision

Course-based programs do not have a thesis component. While they may assign academic advisors to students, they do not require applicants to reach out to individual professors / faculty members to seek commitment as their thesis supervisor. Please do not contact faculty members for the purposes of thesis supervision if you are applying to this program.

Criminal Record Check

Citizenship verification.

Permanent Residents of Canada must provide a clear photocopy of both sides of the Permanent Resident card.

4) Apply Online

All applicants must complete an online application form and pay the application fee to be considered for admission to UBC.

Tuition & Financial Support

Financial Support

Applicants to UBC have access to a variety of funding options.

Employer support

Organizations may provide their employees with tuition benefits as part of an employment package to support lifelong learning of their workforce.

Scholarships & awards (merit-based funding)

Professional / course-based programs usually do not provide merit-based funding. Some programs may offer bursaries.

Financial aid (need-based funding)

Canadian and US applicants may qualify for governmental loans to finance their studies. Please review eligibility and types of loans .

All students may be able to access private sector or bank loans.

Foreign government scholarships

Many foreign governments provide support to their citizens in pursuing education abroad. International applicants should check the various governmental resources in their home country, such as the Department of Education, for available scholarships.

Working while studying

The possibility to pursue work to supplement income may depend on the demands the program has on students. It should be carefully weighed if work leads to prolonged program durations or whether work placements can be meaningfully embedded into a program.

International students enrolled as full-time students with a valid study permit can work on campus for unlimited hours and work off-campus for no more than 20 hours a week.

A good starting point to explore student jobs is the UBC Work Learn program or a Co-Op placement .

Tax credits and RRSP withdrawals

Students with taxable income in Canada may be able to claim federal or provincial tax credits.

Canadian residents with RRSP accounts may be able to use the Lifelong Learning Plan (LLP) which allows students to withdraw amounts from their registered retirement savings plan (RRSPs) to finance full-time training or education for themselves or their partner.

Please review Filing taxes in Canada on the student services website for more information.

Cost Estimator

Applicants have access to the cost estimator to develop a financial plan that takes into account various income sources and expenses.

Career Options

Successful graduates from the program will be able to join the allied health professional teams and serve as Registered Dietitians in various hospitals under BC health authorities, long-term care units, community food/nutrition care programs, and private sectors. 

Further Information

Specialization.

The Nutrition and Dietetics curriculum includes courses that focus on advanced clinical nutrition, food provision management, leadership, business and entrepreneurship, counselling, Indigenous People’s health, social justice and professional dietetic practice.

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• Top Nutrition and Dietetics Universities in Canada

Top Nutrition and Dietetics Universities in Canada offer students diverse education covering the fundamentals of nutritional science and food manufacturing, preservation, storage, and distribution.

Depending upon the level, students will learn how biology, behaviour, physiology, and other applied sciences play a role in nutrition and food science at a basic and advanced level. 

Depending upon the major, the food science and nutrition program prepares you for various careers in the public and private sectors. 

You can find a career in the following roles in diverse industries: nutrition-lifestyle management and food quality assurance.

• Diabetes educator
• Food product developer or marketer
• Foodservice manager or administrator
• Food/nutrition writer/journalist
• Health educator
• Nutrition educator
• Public health or community nutritionist
• Registered or professional dietitians in-home care, hospitals, and primary care
• Sensory scientist
• Sports nutritionist

Top Universities for Nutrition and Dietetics in Canada

According to US News and World Report, these are the leading universities in Canada for food science and technology degrees.

Other famous universities to study this course are: ‘

• University of Toronto
• Ryerson University
• Acadia University

Top Nutrition and Dietetics Universities in Canada: Bachelor of Nutrition and Dietetics

Bachelor in nutrition and dietetics courses in canada.

Eligibility

Application Requirement / Document Checklist

• Academic documents (transcripts, character, and provisional certificates) from class and +2 level. 
• Valid English test scorecards
• Statement of Purpose
• SAT/ACT Scores
• Identification documents like passports
• Proof of Scholarships
• Application fees

Academic Requirements

• Applicants must pass 12 years of education with a minimum of 70% in the intermediate level. The intermediate level should encompass subjects like maths, chemistry, and biology.  
• SAT/ACT Scores are not always compulsory. However, they help boost your overall profile, compensate for a lower GPA and also help you get scholarships. 
• If you have a lower academic percentage, you can go for a diploma and an advanced diploma in Food Sciences. In addition to having less demanding entry requirements, diplomas have lower tuition fees. 

English test scores

You need these minimum test scores to apply for a Bachelor's degree in Nutrition and Dietetics in Canada. 

• IELTS: A minimum of 6.0- 7.0, with no band less than 6.0
• TOEFL: An overall score of 70- 90, with at least 18 in each section
• PTE: A minimum score of 50- 68, with no band score less than 50.  

Tuition fees for Bachelor of Nutrition and Dietetics in Canada

Top Nutrition and Dietetics Universities in Canada: Master of Nutrition and Dietetics

Master in nutrition and dietetics courses in canada.

Besides the Master's degree courses top public universities offer, public colleges in Canada also offer PG Diploma in Food Science. 

Document checklist for applying

• Official certificates of bachelor's level including transcript, character, and provisional certificate. 
• Intermediate-level documents, including character, provisional, and transcripts. 
• Statement of Purpose (SOP)
• 2-3 Letters of Recommendation, depending upon the University
• Valid English Proficiency test results
• GRE Scores (Not always mandatory)
• Work experience, if asked
• Additional essays and interviews

Academic Requirement

Applicants must pass a Bachelor's degree with a minimum of 72% in relevant areas like food science, nutrition, public health, chemistry, etc.  

English Test Scores

The minimum English scores to get admitted into the Master of Nutrition or Master of Food Science

• IELTS: A minimum of 6.5-7.0 on the academic IELTS, with no band score less than 6.0-7.0. 
• TOEFL: Minimum 79- 100 on the Internet-based test
• PTE: Overall 58 to 70, minimum 58

Tuition fees for Master of Nutrition and Dietetics in Canada

Top Nutrition and Dietetics Universities in Canada: PhD in Nutrition and Dietetics

Doctorate in nutrition and dietetics courses in canada.

Document Checklist for applying

• Academic documents such as transcripts, character certificates, and provisional certificates of master, bachelor, and intermediate levels 
• English Language Scores- Should be valid
• Application fees (CAD 100-200)
• GRE/ GMAT Scores, A Good GRE/GMAT Score is an entry requirement for most PhD Programs. 
• Experience letter for gap
• Research Proposal
• 2-3 Letter of Recommendation (LOR)
• Identification documents like passport
• Applicants must complete a Master's degree in Food Science and Nutrition with a minimum 3.0 GPA. The Master's degree should also encompass a substantial research component. 
• To enrol in a PhD in a Nutrition course, candidates must find and finalise the supervisor.

Cut-off Scores that universities ask for- 

• IELTS:  6.5- 7.0, with a minimum of 6.0 in each band
• TOEFL: 79-100, with a minimum subscore of 19 in each band
• PTE: 58-70, with a minimum subscore of 58

Tuition fees and financial aid

The cost of studying for a Doctor of Philosophy in nutrition and food science-related programs for international students in Canada ranges from CAD 8,000 to CAD 20,000 per year. 

Since this course is research-based, universities allocate tremendous funding opportunities for deserving students who can prove their research skills to professors. 

Top Nutrition and Dietetics Universities in Canada: Scholarships

Top Nutrition and Dietetics Universities in Canada: Scope, Jobs, and Salary

Nutrition and Dietetics students can find jobs in hospitals or clinics etc. The job responsibilities could primarily involve providing nutritional advice/care for persons with acute or chronic disease conditions.  

Other options include Dietitians community agencies (helping prevent disease and promote healthy eating, food service management ( providing the guidance and supervision necessary to link safe and nutritious meals with nutritional needs), and so on.

Some dietitians have also been working in media, marketing, or communications with the food industry or other food-related businesses.  

After a few years of experience, you can start your own consulting business.  

Evidently, a nutrition and dietetics degree from leading universities in Canada can help you get a job in several areas.

Jobs profiles and salaries: 

The salary you are likely to earn also differs depending on the place. This is a rough estimation of the hourly pay rate for graduates in different states of Canada.

Related Posts :

Best colleges in Canada for international students [10 best]

Top ranking Canada universities for 2023 [Top 8]

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PhD Courses in Canada

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PhD Degrees in Canada

A PhD is the highest degree awarded at global universities. Study is based on a substantial research project in an area of academic interest, typically up to 100,000 words in length, written as a thesis which must be defended in an oral examination at the end of the program. All PhD students are assigned a supervisor, and the duration of a PhD is typically three years full-time and six years part-time.

Very few research degrees feature taught modules, and as such a student is expected to take more responsibility for their work and schedule. Universities in Canada are known for their academic excellence and state-of-the-art research infrastructure, along with their support for enterprise partnerships.  

PhD Entry Requirements

Canadian institutions are free to admit anyone to a PhD program, with admission generally conditional on the prospective student having completed an undergraduate degree with at least upper second-class honours, as well as a master's degree . English language ability proof is a must, and a minimum IELTS score of 6.5 is generally required. There is usually a first-year assessment to remain in study and the thesis is submitted at the end of the completed program.

Once you have decided on an area of research and have looked into how you will fund your study, there are a number of documents required when submitting your application. They include:

• Academic transcripts
• Academic references
• Personal statement
• Research proposal

- PhD Research Proposal

A research proposal is required by all students when applying to study for a PhD. The proposal should address the research you wish to undertake, how you will do it, and why it is important. A panel of experts must accept the proposal before your program can begin.

How much does a PhD cost in Canada?

Funding and researching a PhD can be expensive. Candidates can cost between $5,000-$20,000 per year, although this is still considerably cheaper than US or UK equivalents. Dedicated scholarships can help support your PhD, and it is rare for a PhD student not to be supported by some form of bursary, grant or scholarship .

Study a PhD in Canada

If you are interested in studying a research degree in Canada, arrange a free consultation with SI-Canada today.

Increase your chances of success when applying

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Study permit applications.

• The volume of study permit applications have increased dramatically in the last five years.
• In 2023, Immigration, Refugees and Citizenship Canada (IRCC) received over 914,000 new study permit applications (excluding extensions). Compared to that number in 2022 – 713,000 new permits – this represents a 28% increase just in the past year.
• Most new study permits are processed within 66 days, as of January 31, 2024. New study permit applications under the Student Direct Stream are processed within 34 days as of January 31, 2024.
• The measures announced on January 22, including a cap on study permit intake, aim to curb the rapid increases in the number of international students arriving in Canada.

Post-Graduate Work Permits

• Similarly, in the last five years, the number of post-graduation work permit (PGWP) holders has more than doubled. On December 31, 2023, there were over 396,000 individuals who held a PGWP compared to 179,000 in 2019 (i.e. 121% increase).
• More than half of all PGWP holders in Canada are working in Toronto, Vancouver, or Montreal. Of the individuals who held a PGWP on December 31, 2023, 39% indicated to IRCC that they were destined to Toronto, 12% to Vancouver, and 8% to Montreal.

Key Messages

• The volume of international students coming to Canada has significantly increased in the past five years.
• IRCC is taking action to curb volumes, ensure that international students have a positive experience here, and keep Canada’s competitive edge in recruiting top talent.
• IRCC has already introduced a number of measures through the International Student Program review.
• To reduce volumes and mitigate incidence of fraud, the Department introduced mandatory letter of acceptance verification to all post-secondary institutions in December 2023 and increased the minimum funds requirement in January 2024 so that students are financially better prepared for life in Canada.
• IRCC is also looking to adopt a Recognized Institutions Framework to attract and retain top international talent – with redacted related to housing.
• Finally, on January 22, IRCC implemented a two-year cap on study permit applications, with some exceptions. This measure is meant to slow the growth of the program to ensure that international students are adequately supported while they are here.

Supplementary Information

• From December 31, 2022 to December 31, 2023, the number of international students in Canada grew by over 200,000, the largest one-year increase in the program’s history.
• Over the past five years, the number of study permit applications received by IRCC per year has more than doubled. In 2019, IRCC received 425,000 new study permit applications (excluding extensions) compared to 914,000 in 2023.

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Human Nutrition (M.Sc.)

Program description.

The Master of Science (M.Sc.) in Human Nutrition (Thesis) offered by the School of Human Nutrition in the Faculty of Agricultural & Environmental Sciences is a research-intensive program that emphasizes innovative and specialized learning opportunities. The program's objective is to equip students with skills in literature review, resourceful thinking, and academic writing to either continue their studies or pursue professional opportunities.

Keywords: clinical nutrition, metabolism, public health nutrition, nutritional epidemiology, nutrigenomics, global food security, Indigenous populations, nutritional biochemistry, health inequities

Unique Program Features

• The program is suitable for students with an undergraduate degree in nutritional sciences, exercise physiology, kinesiology, food science, biochemistry, medicine, or another closely related field;
• Faculty members are experts in a broad range of academic disciplines in the area of nutrition research which makes for a dynamic setting to advance in nutritional knowledge. These research areas include clinical, community, and international nutrition as well as molecular and cellular nutrition;
• Graduates have pursued successful careers in research, international health agencies, government agencies, and industry.

University-Level Admission Requirements

• An eligible Bachelor's degree with a minimum 3.0 GPA out of a possible 4.0 GPA
• English-language proficiency

Each program has specific admission requirements including required application documents. Please visit the program website for more details.

Visit our Educational credentials and grade equivalencies and English language proficiency webpages for additional information.

Program Website

MSc in Human Nutrition website

Department Contact

Graduate Program gradstudies.macdonald [at] mcgill.ca (subject: MSc%20in%20Human%20Nutrition) (email)

Available Intakes

Application deadlines.

Note: Application deadlines are subject to change without notice. Please check the application portal for the most up-to-date information.

Application Resources

• Application Steps webpage
• Submit Your Application webpage
• Connecting with a supervisor webpage
• Graduate Funding webpage

Application Workshops

Consult our full list of our virtual application-focused workshops on the Events webpage.

Department and University Information

Graduate and postdoctoral studies.

• Introduction
• Conclusions
• Article Information

For primary and secondary outcomes, percent change and P values are presented. A Wald test was used to evaluate a significant difference in diet at 8 weeks from baseline (interaction term). Error bars indicate IQRs. HDL-C indicates high-density lipoprotein cholesterol; LDL-C, low-density lipoprotein cholesterol; and TMAO, trimethylamine N -oxide.

Trial Protocol

eMethods. Supplementary Methods

eResults. Supplementary Results

eAppendix. Plant-Based Dietary Intervention Reporting Checklist

eFigure 1. TwiNS Study Design

eTable 1. Twin Lifestyle Behaviors, n = 42 (21 Pairs of Twins)

eFigure 2. Macronutrient Distribution by Phase and Diet

eTable 2. Macronutrient Distribution by Phase and Diet

eFigure 3. Fat Distribution by Phase and Diet

eTable 3. Fat Distribution by Phase and Diet

eFigure 4. Grain Distribution by Phase and Diet

eTable 4. Grain Distribution by Phase and Diet

eFigure 5. Protein Distribution by Phase and Diet

eTable 5. Protein Distribution by Phase and Diet

eFigure 6. Carbohydrate Distribution by Phase and Diet

eTable 6. Carbohydrate Distribution by Phase and Diet

eFigure 7. Dietary Cholesterol Distribution by Phase and Diet

eTable 7. Dietary Cholesterol Distribution by Phase and Diet

eFigure 8. Dietary Vitamin B12 Distribution by Phase and Diet

eTable 8. Dietary Vitamin B12 Distribution by Phase and Diet

eFigure 9. Dietary Iron Distribution by Phase and Diet

eTable 9. Dietary Iron Distribution by Phase and Diet

eFigure 10. Vegetable Servings Distribution by Phase and Diet

eTable 10. Vegetable Servings Distribution by Phase and Diet

eFigure 11. Animal-Based Protein Distribution by Phase and Diet

eTable 11. Animal-Based Protein Distribution by Phase and Diet

eFigure 12. Meat Alternatives Distribution by Phase and Diet

eTable 12. Meat Alternatives Distribution by Phase and Diet

eTable 13. Diet Satisfaction (D-Sat28) of Participants by Diet Assignment and Phase

eTable 14. Self-Efficacy to Plan, Shop, Cook, and Choose Meals by Diet Assignment and Phase

eTable 15. Diet Preferences of Participants by Diet Assignment

eTable 16. Perceptions of Delivered, Pre-Prepared Meals by Diet Assignment

eTable 17. Barriers to Adherence to Study Eating Patterns by Diet Assignment

eTable 18. Factors that Improve Dietary Adherence and Sustainability by Diet Assignment

eTable 19. Average Self-Rated Dietary Adherence by Diet Assignment and Phase

eTable 20. Cardiovascular Health Outcomes at the End of 4 Weeks and Main Effect Model Estimates, Standard Errors, and 95% Confidence Interval for Primary and Secondary Outcome Analysis

eFigure 13. Sensitivity Analysis of the Change in Trimethylamine N-Oxide (TMAO) With Three Outliers Removed, (Mean ± SE)

eTable 21. Paired T-Tests of Cardiovascular Health Outcomes at the End of 8 Weeks

eTable 22. Unpaired T-Tests of Cardiovascular Health Outcomes at the End of 8 Weeks

eTable 23. Average Macronutrient and Micronutrient Composition of Trifecta Food Delivery Meals by Meal Type and Diet Assignment

eReferences

Data Sharing Statement

• Error in Results Section JAMA Network Open Correction December 26, 2023

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Landry MJ , Ward CP , Cunanan KM, et al. Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins : A Randomized Clinical Trial . JAMA Netw Open. 2023;6(11):e2344457. doi:10.1001/jamanetworkopen.2023.44457

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Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins : A Randomized Clinical Trial

• 1 Stanford Prevention Research Center, Department of Medicine, School of Medicine, Stanford University, Palo Alto, California
• 2 Department of Population Health and Disease Prevention, Program in Public Health, University of California, Irvine
• 3 Quantitative Sciences Unit, Department of Medicine, Stanford University, Palo Alto, California
• 4 Department of Microbiology and Immunology, School of Medicine, Stanford University, Stanford University, Palo Alto, California
• 5 Chan Zuckerberg Biohub, San Francisco, California
• 6 Center for Human Microbiome Studies, Stanford University School of Medicine, Stanford, California
• Correction Error in Results Section JAMA Network Open

Question   What are the cardiometabolic effects of a healthy plant-based (vegan) vs a healthy omnivorous diet among identical twins during an 8-week intervention?

Findings   In this randomized clinical trial of 22 healthy, adult, identical twin pairs, those consuming a healthy vegan diet showed significantly improved low-density lipoprotein cholesterol concentration, fasting insulin level, and weight loss compared with twins consuming a healthy omnivorous diet.

Meaning   The findings from this trial suggest that a healthy plant-based diet offers a significant protective cardiometabolic advantage compared with a healthy omnivorous diet.

Importance   Increasing evidence suggests that, compared with an omnivorous diet, a vegan diet confers potential cardiovascular benefits from improved diet quality (ie, higher consumption of vegetables, legumes, fruits, whole grains, nuts, and seeds).

Objective   To compare the effects of a healthy vegan vs healthy omnivorous diet on cardiometabolic measures during an 8-week intervention.

Design, Setting, and Participants   This single-center, population-based randomized clinical trial of 22 pairs of twins (N = 44) randomized participants to a vegan or omnivorous diet (1 twin per diet). Participant enrollment began March 28, 2022, and continued through May 5, 2022. The date of final follow-up data collection was July 20, 2022. This 8-week, open-label, parallel, dietary randomized clinical trial compared the health impact of a vegan diet vs an omnivorous diet in identical twins. Primary analysis included all available data.

Intervention   Twin pairs were randomized to follow a healthy vegan diet or a healthy omnivorous diet for 8 weeks. Diet-specific meals were provided via a meal delivery service from baseline through week 4, and from weeks 5 to 8 participants prepared their own diet-appropriate meals and snacks.

Main Outcomes and Measures   The primary outcome was difference in low-density lipoprotein cholesterol concentration from baseline to end point (week 8). Secondary outcome measures were changes in cardiometabolic factors (plasma lipids, glucose, and insulin levels and serum trimethylamine N -oxide level), plasma vitamin B 12 level, and body weight. Exploratory measures were adherence to study diets, ease or difficulty in following the diets, participant energy levels, and sense of well-being.

Results   A total of 22 pairs (N = 44) of twins (34 [77.3%] female; mean [SD] age, 39.6 [12.7] years; mean [SD] body mass index, 25.9 [4.7]) were enrolled in the study. After 8 weeks, compared with twins randomized to an omnivorous diet, the twins randomized to the vegan diet experienced significant mean (SD) decreases in low-density lipoprotein cholesterol concentration (−13.9 [5.8] mg/dL; 95% CI, −25.3 to −2.4 mg/dL), fasting insulin level (−2.9 [1.3] μIU/mL; 95% CI, −5.3 to −0.4 μIU/mL), and body weight (−1.9 [0.7] kg; 95% CI, −3.3 to −0.6 kg).

Conclusions and Relevance   In this randomized clinical trial of the cardiometabolic effects of omnivorous vs vegan diets in identical twins, the healthy vegan diet led to improved cardiometabolic outcomes compared with a healthy omnivorous diet. Clinicians can consider this dietary approach as a healthy alternative for their patients.

Trial Registration   ClinicalTrials.gov Identifier: NCT05297825

Plant-based diets have gained recent popularity not only for their lower environmental impact compared with an omnivorous dietary pattern but also for their health benefits. 1 , 2 The most significant global health crises affecting our generation are noncommunicable diseases and climate change, which are both inextricably linked to diet, 3 and dietary patterns high in plants and low in animal foods can maximize health and environmental benefits. 4 , 5 Plant-based diets contain a diverse family of dietary patterns, which encourage a reduced consumption of animal foods. 6 Abundant evidence from observational and intervention studies 7 - 13 indicates that vegan diets are associated with improved cardiovascular health and decreased risk of cardiovascular disease, likely because of the higher daily consumption of vegetables and fruits, legumes, whole grains and nuts, and seeds compared with other different types of dietary patterns. 14

A vegan dietary pattern is typically lower in energy density but higher in fiber, vitamins, minerals, and phytonutrients compared with other dietary patterns. 15 However, sometimes a vegan dietary pattern can limit specific nutrients, such as vitamin B 12 , iron, and calcium. 15 , 16 Most studies 17 , 18 examining vegan diets have been epidemiologic examinations, with a few reported clinical studies. 19 , 20 A confounding factor to consider in epidemiologic studies is the bias of self-decided vegans who may differ from nonvegans in factors that may influence diet and health. 21 In addition, a poorly formulated vegan diet can include low-quality plant foods, such as refined carbohydrates and added sugars. 22 To address these concerns, we designed a trial to compare the cardiometabolic effects of a healthy vegan diet with a healthy omnivorous diet, exposing both groups to vegetables, legumes, fruits, whole grains, nuts, and seeds. To control for genetic differences that might alter the cardiometabolic effects of diet, 23 we randomly assigned identical twins to follow the 2 diets for 8 weeks.

This study followed the ethical standards of the Declaration of Helsinki 24 and was approved by the Stanford University Human Subjects Committee on March 9, 2022. All study participants provided written informed consent. The trial protocol is given in Supplement 1 . Additional methods are available in the eMethods in Supplement 2 . This report follows the 25-item Consolidated Standards of Reporting Trials ( CONSORT ) reporting guideline of design, participants, interventions, outcomes, sample size, randomization, participant flow, baseline data, outcomes, ancillary analyses, limitations, and interpretation. Race and ethnicity data were collected via self-report and included to characterize the population for generalizability of findings.

This single-site, parallel-group, dietary intervention randomized clinical trial randomized healthy, adult identical twins to a healthy vegan or omnivorous diet for 8 weeks. Participant enrollment began March 28, 2022, and continued through May 5, 2022. The date of final follow-up data collection was July 20, 2022.

The primary outcome was the difference from baseline to 8 weeks in low-density lipoprotein cholesterol (LDL-C) levels between the diet groups. Secondary outcomes included differences from baseline to 8 weeks in body weight and levels of fasting triglycerides, high-density lipoprotein cholesterol, glucose, insulin, trimethylamine N -oxide (TMAO), and vitamin B 12 . Exploratory assessments included diet quality, adherence, and qualitative factors to help interpret the study’s findings (eFigure 1 in Supplement 2 ).

We aimed to recruit 22 pairs of identical twins 18 years or older, a sample size determined by resource availability rather than a formal power calculation. Identical twins were recruited primarily from the Stanford Twin Registry and randomized using computerized random-number generation by a statistician (K.M.C.) blinded to the intervention, delivery, or data collection. Adult twins 18 years or older willing to consume a plant-based (vegan) or omnivore diet for 8 weeks were included. We excluded participants who weighed 45.36 kg (100 lb) or less, had a body mass index (calculated as weight in kilograms divided by height in meters squared) of 40 or higher, had an LDL-C level of 190 mg/dL or higher (to convert to millimoles per liter, multiply by 0.0259), had a systolic blood pressure of 160 mm Hg or higher or diastolic blood pressure of 90 mm Hg or higher, or were pregnant. Individuals self-reported race and ethnicity for the purpose of demographic reporting. Inclusion and exclusion criteria have been previously published. 25

The study consisted of two 4-week phases: delivered meals and self-provided meals. Participants were provided all no-cost meals for the first 4 study weeks by a nationwide meal delivery company (Trifecta Nutrition). It was expected that after 4 weeks of food delivery and health educator counseling that participants would understand the amounts and types of foods they should purchase and prepare to achieve maximum adherence to the diets when self-providing meals.

Research staff worked with Trifecta Nutrition to develop menu offerings to match a healthy vegan and omnivorous diet, which emphasized vegetables, fruits, and whole grains while limiting added sugars and refined grains. During the initial 4 weeks, meals were delivered once each week, with 7 days of breakfast, lunch, and dinner meals. Participants also purchased and consumed snacks to meet their energy requirements following guidance from health educators.

Guiding principles were reinforced: (1) choose minimally processed foods; (2) build a balanced plate with vegetables, starch, protein, and healthy fats; (3) choose variety within each food group; and (4) individualize these guidelines to meet preferences and needs (eAppendix in Supplement 2 ). Although weight loss was not discouraged, our diet design did not include a prescribed energy restriction and was not intended to be a weight loss study. Participants were told to eat until they were satiated throughout the study.

Two types of dietary data were collected. For the primary reporting data, 3 unannounced 24-hour dietary recalls—a structured interview intended to capture detailed information about food and drink intakes—were administered within a 1-week window (2 weekdays and 1 weekend day) of each time point (baseline, week 4, and week 8). Data were collected via telephone by a registered dietitian (L.R.D.) using Nutrition Data System for Research (Nutrition Coordinating Center). For the secondary reporting data, participants were encouraged to log their food intake using the Cronometer app (Cronometer Pro, Nutrition Tracking Software for Professionals; Cronometer); these data were used by health educators for real-time guidance of participants.

At 3 time points, participants visited the Stanford Clinical and Translational Research Unit after an overnight fast of 10 to 12 hours: baseline, 4 weeks (phase 1), and 8 weeks (phase 2). Blood draw and clinical measures were assessed using standard methods (eMethods in Supplement 2 ). Stool samples were collected for future analysis to examine changes to the gut microbiome (eg, microbial diversity), metabolites, inflammatory markers, and additional health factors.

Descriptive statistics, mean (SD) or number (percentage), were used for continuous and categorical variables, respectively. Table 1 presents baseline summary statistics by study group. For the primary analysis, we investigated differences between groups in the change from baseline to week 8 for LDL-C between vegan and omnivorous diets among identical twins. Primary analysis included all available data. A linear mixed model was used and included fixed effects for diet and time (baseline as reference) and an interaction effect for diet × time and a random effect for twin pair to account for the correlation between identical twins (ie, random intercept allowed intercept to vary for each twin pair). A Wald test was used to evaluate a significant difference in diet at 8 weeks from baseline (interaction term). Finally, we present model estimates (95% CIs) for diet at 8 weeks. For each secondary outcome, we evaluated a statistical model similar to the primary model as described herein.

Analyses were completed using R Studio, version 2022.12.0 (Posit Software). A 2-sided P  ≤ .05 was considered to be statistically significant. No correction was applied for multiple comparisons, and secondary and exploratory analyses should be interpreted accordingly.

A total of 22 pairs of randomized twins (N = 44) were enrolled in the study. The CONSORT flow diagram of participants ( Figure 1 ) shows 22 twin pairs randomized to receive either a vegan or omnivorous diet (1 twin per diet); 21 pairs in both groups contributed to the final analyses. Baseline characteristics ( Table 1 ) included the following: mean (SD) age, 39.6 (12.7) years; 34 (77.3%) female and 10 (22.7%) male; 5 (11.4%) Asian, 2 (4.5%) Black/African American, 1 (2.3%) Native Hawaiian/Pacific Islander, 32 (72.7%) White, 4 (9.1%) multiracial, and mean (SD) body mass index, 26.9 (4.9). Most twins (33 of 42 [78.6%]) currently lived with their twin, and most reported being similar to their twin (29 of 42 [69.0%]) ( Table 2 ; eTable 1 in Supplement 2 ).

Reported energy intake during each of the two 4-week phases (food delivery and self-provided) were lower compared with baseline for both groups (eFigures 1 to 5 and eTables 2 to 6 and 23 in Supplement 2 ). Intake of vegetables, animal-based protein sources, and plant-based protein sources by diet group and per intervention phase are provided in eFigures 6 to 12 and eTables 10 to 12 in Supplement 2 . Additional results are available in the eResults, eTables 7 to 9, and eFigures 7 to 9 in Supplement 2 .

Participants receiving the vegan diet showed a mean (SD) decrease of 13.9 (5.8) mg/dL (95% CI, −25.3 to −2.4 mg/dL) in the unadjusted mean LDL-C level at 8 weeks from baseline compared with participants receiving the omnivorous diet ( Table 2 ). As early as 4 weeks, we observed a significant decrease in mean LDL-C level among vegans compared with omnivores (eTable 20 in Supplement 2 ). The percentage of change from baseline to 8 weeks in primary and secondary outcomes between vegan and omnivorous diet groups ( Figure 2 ) showed a significant decrease in LDL-C level among the vegan compared with the omnivore group ( Table 2 ). Participants’ mean (SD) baseline LDL-C level was 114 (33.5) mg/dL, 26 leaving minimal room for participants to improve through diet alone.

Compared with participants receiving the omnivorous diet, participants receiving the vegan diet saw a significant mean (SD) decrease of 2.9 (1.3) μIU/mL in fasting insulin (95% CI, −5.3 to −0.4 μIU/mL) from baseline to 8 weeks ( P  = .03) (to convert to picomoles per liter, multiply by 6.945) ( Table 2 ). Vegan participants had a significant mean (SD) decrease of −1.9 (0.7) kg in body weight (95% CI, −3.3 to −0.6 kg) from baseline to 8 weeks compared with participants on the omnivorous diet ( P  = .01) ( Figure 2 ), although weight loss was observed for both diet groups. Vegans also experienced a larger but nonsignificant absolute median decrease in fasting high-density lipoprotein cholesterol, vitamin B 12 , and TMAO levels; a lesser but nonsignificant decrease in glucose levels; and a nonsignificant increase in fasting triglycerides at 8 weeks from baseline compared with omnivores ( Figure 2 ).

Three outlier TMAO levels greater than 15 μM were noted: 2 at baseline and 1 at 8 weeks. After the outliers were eliminated, the TMAO level was significantly different between diet groups at 8 weeks: in this analysis, participants on the vegan diet showed a mean (SD) decrease of −2.1 (0.7) μM (95% CI, −3.5 to −0.7 μM) in the difference of TMAO from baseline to 8 weeks compared with participants on the omnivorous diet (eFigure 13 in Supplement 2 ).

Paired and unpaired 2-tailed t tests indicate minimal differences between statistical analysis approach (eTables 21 and 22 in Supplement 2 ). Participants receiving the omnivorous diet had nominally higher diet satisfaction at weeks 4 and 8 compared with vegan participants (eTable 13 in Supplement 2 ). Additional results are available in eResults and eTables 14 to 20 in Supplement 2 .

In this randomized clinical trial of healthy, adult identical twins, the 8-week change in LDL-C level—the primary outcome—was significantly lower for twins receiving the vegan diet compared with twins receiving the omnivorous diet. Insulin levels and weight were also significantly lower among the twins on the vegan diet from baseline to 8 weeks. Vegan-diet participants had total lower protein intake as a percentage of calories, lower dietary satisfaction, lower intake of dietary cholesterol, but higher intake of vegetable servings and intake of dietary iron. Vegans had lower intake of vitamin B 12 , yet serum vitamin B 12 levels were not statistically different than omnivores at 8 weeks, likely because of preserved stores. 27 Long-term vegans are typically encouraged to take a cyanocobalamin (vitamin B 12 ) supplement.

Two factors may have limited our opportunity to observe additional differences between the study groups. First, participants in both diet groups were assigned to eat a healthy diet, usually healthier compared with their prestudy dietary pattern demonstrated by increased vegetable intake and decreased refined grains intake. Even the omnivorous participants improved their diet quality during the 8-week intervention (eg, increased vegetables and whole grain intake and decreased added sugars and refined grains). Second, within both groups, potential differences in clinical end point changes may have been blunted because participants were healthy at baseline. For example, participants’ mean baseline LDL-C level was 114 mg/dL, 26 leaving minimal room for participants to improve through diet alone. Nonetheless, we observed significant improvements in 3 clinical outcomes (LDL-C, insulin, and weight) among the vegan participants.

Our results corroborate a previous finding showing that eating a vegan diet can improve cardiovascular health. 28 A larger body of evidence from randomized clinical trials suggests that vegetarian and other plant-based dietary patterns lower weight 29 - 31 and improve lipid management, 30 , 32 , 33 glucose metabolism, 33 , 34 blood pressure, 35 - 37 and cardiometabolic health. 38 Our results also mirror a recently completed 2-year dietary intervention trial among African Americans randomized to a vegan or low-fat omnivorous diet, finding improvements in body weight and cardiovascular disease risk factors. 39

Novel to this study was our population of identical twins, a valuable resource in scientific research that provided a unique opportunity to investigate the effects of a dietary intervention while controlling for genetic and environmental factors, 40 influences that can significantly impact health outcomes, including body weight, cardiovascular health, and metabolic function. 40 , 41 Because identical twins have nearly identical DNA and many shared experiences (eg, upbringing, geographic region growing up, and similar exposure to other variables), observed differences in health outcomes after adoption of different dietary patterns can largely be attributed to the diet itself.

We were surprised that TMAO concentrations did not significantly differ between diets at 8 weeks because of the higher meat content in the omnivorous diet and of the meat TMAO precursors choline and carnitine. 42 , 43 Although some studies 44 , 45 report a positive association between the concentration of serum TMAO and development of cardiovascular disease, whether TMAO is a bystander or mediator of disease remains unknown. In a sensitivity analysis that removed 3 TMAO outlier participants, lower TMAO levels were found in the vegan participants. Prior research 42 , 43 has suggested that vegans have lower TMAO levels than meat or fish eaters because of the TMAO precursors choline and carnitine in animal products. In a recent crossover dietary trial (Study With Appetizing Plantfood-Meat Eating Alternative Trial [SWAP-MEAT]), 46 participants consuming plant-based alternative meat vs animal meat had significantly lower TMAO concentrations. In addition to our 3 TMAO outliers, we observed variability among participants in TMAO concentration changes. Further investigation is needed on TMAO as a risk factor for cardiovascular disease and the association of dietary choline and carnitine vs fish with serum TMAO concentrations.

A recent meta-epidemiologic study 47 examining dietary recommendations from current clinical practice guidelines recommends diets rich in unrefined plant foods and low in refined and animal-based foods. Clinical practice guidelines from the American Heart Association recommend that practitioners encourage patients to choose healthy sources of protein, mostly from plants, to promote cardiovascular health. 11 , 48 Additionally, Dietary Guidelines for Americans, 2020-2025 49 includes a healthy, vegetarian-style dietary pattern that can be adopted for improved health and chronic disease prevention. Although our findings suggest that vegan diets offer a protective cardiometabolic advantage compared with a healthy, omnivorous diet, excluding all meats and/or dairy products may not be necessary because research 22 , 50 suggests that cardiovascular benefits can be achieved with modest reductions in animal foods and increases in healthy plant-based foods compared with typical diets. We believe lower dietary satisfaction in the vegan group may have been attributable to the strictness of the vegan diet, creating more barriers for people to follow the vegan diet guidelines. Some people may find a less restrictive diet preferable for LDL-C–lowering effects. Future studies assessing health benefits of less strict plant-based diets will be necessary to assess these benefits, especially in a study model limiting additional biases (eg, in twins). Within a clinical setting, patients should be supported in choosing a dietary pattern that fits their needs and preferences. 41 , 51 Clinicians should allow patients to make informed choices that support them to choose which dietary approach is most suitable for them. At a population level, wider adoption of a culturally appropriate dietary pattern that is higher in plant foods and lower in animal foods can promote health and environmental benefits. 3 , 4 , 10 , 52

Several aspects of our design and implementation were strengths. First, enrolling identical twins was beneficial because we were able to eliminate the confounding influences of age, sex, and genetic factors that may affect clinical outcomes. Identical twins often share a similar environment and lifestyle, reducing environmental factors on the study results. Second, the initial 4-week period of food delivery facilitated participants’ high adherence to the diet, whereas the latter 4 weeks of self-provided foods increased generalizability. Third, we used LDL-C, a well-established cardiometabolic clinical value, as the primary outcome. 26 Fourth, we assessed an extensive set of well-studied secondary clinical outcomes to evaluate overall cardiometabolic health. Fifth, diet data collection using the state-of-the-art Nutrition Data System for Research allowed us to assess and report on adherence—an important metric in free-living trials 53 —and compare macronutrient and micronutrient intakes. Sixth, previous trials 11 , 13 , 31 , 50 , 54 , 55 have reported similar metabolic and weight loss benefits of vegan diets yet tended to focus on very low–fat vegan diets, study populations with diabetes or overweight, and comparison diets with limited attention to equipoise. Novelties of the current trial were the use of a more moderate- and higher-fat vegan diet (unsaturated fat), 11 the generally healthy population without diabetes or overweight, and a healthy omnivorous comparison diet (eg, higher in vegetables and fiber than the baseline diet). Seventh, to provide fair and objective comparisons and avoid “straw man” comparators, we emphasized high-quality, exemplary dietary choices to participants on both diets.

The study also has some limitations. First, the adult twin population was generally healthy and may not be generalizable to other populations. Second, we studied a small sample size (N = 44); however, the use of monozygotic twins may reduce issues of reproducibility because the twins acted as their own controls. Third, study duration was short (8 weeks); however, in this study as well as several previous trials, 46 , 56 clinically relevant changes in cardiovascular risk factors (eg, LDL-C and weight) were observed as early as 4 weeks into the intervention. Fourth, there was no follow-up period, which limited insights of poststudy stability and sustainability of diet behaviors. Fifth, our study was not designed to be isocaloric; thus, changes to LDL-C cannot be separated from weight loss observed in the study. We designed this study as a “free-living” study; thus, the behavior of following a vegan diet may induce the physiological changes we observed. However, the biological mechanisms cannot be determined to be causally from solely the vegan diet alone because of confounding variables (weight loss, decrease in caloric intake, and increase in vegetable intake). Sixth, diversity in education and socioeconomic status was lacking.

In this randomized clinical trial, we observed cardiometabolic advantages for the healthy vegan vs the healthy omnivorous diet among healthy, adult identical twins. Clinicians may consider recommending plant-based diets to reduce cardiometabolic risk factors, as well as aligning with environmental benefits.

Accepted for Publication: October 12, 2023.

Published: November 30, 2023. doi:10.1001/jamanetworkopen.2023.44457

Correction: This article was corrected on December 26, 2023, to fix the last sentence in the Secondary Outcomes subsection of the Results section.

Open Access: This is an open access article distributed under the terms of the CC-BY License . © 2023 Landry MJ et al. JAMA Network Open .

Corresponding Author: Christopher D. Gardner, PhD, Stanford Prevention Research Center, Department of Medicine, School of Medicine, Stanford University, 3180 Porter Dr, Palo Alto, CA 94304 ( [email protected] ).

Author Contributions: Dr Gardner had full access to all of the data in the study and takes responsibility for the integrity of the data and the accuracy of the data analysis. Drs Landry and Ward are co–first authors.

Concept and design: Landry, Cunanan, Perelman, Robinson, J. L. Sonnenburg, Gardner.

Acquisition, analysis, or interpretation of data: All authors.

Drafting of the manuscript: Landry, Ward, Cunanan, Durand, Perelman, Dant.

Critical review of the manuscript for important intellectual content: Landry, Ward, Cunanan, Robinson, Hennings, Koh, Dant, Zeitlin, Ebel, E. D. Sonnenburg, J. L. Sonnenburg, Gardner.

Statistical analysis: Landry, Ward, Durand, Zeitlin.

Obtained funding: J. L. Sonnenburg, Gardner.

Administrative, technical, or material support: Perelman, Robinson, Hennings, Dant, E. D. Sonnenburg, J. L. Sonnenburg.

Supervision: Cunanan, Dant, E. D. Sonnenburg, J. L. Sonnenburg, Gardner.

Conflict of Interest Disclosures: Dr Ebel reported receiving grants from the National Science Foundation Postdoctoral Research Fellowship in Biology during the conduct of the study. Dr Gardner reported receiving funding from Beyond Meat outside the submitted work. Dr J. L. Sonnenburg is a Chan Zuckerberg Biohub investigator. No other disclosures were reported.

Funding/Support: This study was funded by the Vogt Foundation (Drs Robinson, J. L. Sonnenburg, and Gardner and Ms Hennings), grants UL1TR001085 and TL1R001085 from the Stanford Clinical and Translational Science Award unit (Dr O’Hara), and grant T32HL161270 from the National Heart, Lung, and Blood Institute (Dr Ward).

Role of the Funder/Sponsor: The funders had no role in the design and conduct of the study; collection, management, analysis, and interpretation of the data; preparation, review, or approval of the manuscript; and decision to submit the manuscript for publication.

Data Sharing Statement: See Supplement 3 .

Additional Contributions: We acknowledge the study participants without whom this investigation would not have been possible.

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Facility for Rare Isotope Beams

At michigan state university, investigating the conditions for a new stellar process.

A scientific research team studied how the barium-139 nucleus captures  neutrons in the stellar environment in an experiment at  Argonne National Laboratory ’s (ANL)  CARIBU facility using FRIB’s Summing Nal (SuN) detector . The team’s goal was to lessen uncertainties related to lanthanum production. Lanthanum is a rare earth element sensitive to intermediate neutron capture process (i process) conditions. Uncovering the conditions of the i process allows scientists to determine its required neutron density and reveal potential sites where it might occur. The team recently published its findings in  Physical Review Letters   (“First Study of the 139Ba(𝑛,𝛾)140Ba Reaction to Constrain the Conditions for the Astrophysical i Process”).

Artemis Spyrou , professor of physics at FRIB and in the Department of Physics and Astronomy at Michigan State University (MSU), and Dennis Mücher , professor of physics at the  University of Cologne in Germany, led the experiment. MSU is home to FRIB, the only accelerator-based U.S. Department of Energy Office of Science (DOE-SC) user facility on a university campus. FRIB is operated by MSU to support the mission of the DOE-SC Office of Nuclear Physics as one of 28 DOE-SC user facilities.

Combining global collaboration and world-class educational experiences

The experiment was a collaborative effort involving more than 30 scientists and students from around the world. Participating institutions included the  University of Victoria in Canada, the  University of Oslo in Norway, and the  University of Jyväskyla in Finland. 

“The collaboration is essential because everyone comes from different backgrounds with different areas of expertise,” Spyrou said. “Together, we’re much stronger. It’s really an intellectual sharing of that knowledge and bringing new ideas to the experiment.”

The international collaboration also included five FRIB graduate and two FRIB undergraduate students. FRIB is an educational resource for the next generation of science and technical talent. Students enrolled in nuclear physics at MSU can work with scientific researchers from around the world to conduct groundbreaking research in accelerator science, cryogenic engineering, and astrophysics. 

“Our students contribute to every aspect of the experiment, from transporting the instrumentation to unpacking and setting it up, then testing and calibrating it to make sure everything works,” Spyrou said. “Then, we all work together to identify what’s in the beam. Is it reasonable? Do we accept it? Once everything is set up and ready, we all take shifts.”

Measuring the i process 

Producing some of the heaviest elements found on Earth, like platinum and gold, requires stellar environments rich in neutrons. Inside stars, neutrons combine with an atomic nucleus to create a heavier nucleus. These nuclear reactions, called neutron capture processes, are what create these heavy elements. Two neutron capture processes are known to occur in stars: the rapid neutron capture process ( r process) and the slow neutron capture process ( s process). Yet, neither process can explain some astronomic observations, such as unusual abundance patterns found on very old stars. A new stellar process—the i process—may help. The i process represents neutron densities that fall between those of the r and s processes.

“Through this reaction we are constraining, we discovered that compared to what theory predicted, the amount of lanthanum is actually less,” said Spyrou. 

Spyrou said that combining lanthanum with other elements, like barium and europium, helps provide a signature of the i process. 

“It’s a new process, and we don’t know the conditions where the i process is happening. It’s all theoretical, so unless we constrain the nuclear physics, we will never find out,” Spyrou said. “This was the first strong constraint from the nuclear physics point of view that validates that yes, the i process should be making these elements under these conditions.”

Neutron capture processes are difficult to measure directly, Spyrou said. Indirect techniques, like the beta-Oslo and shape methods, help constrain neutron capture reaction rates in exotic  nuclei . These two methods formed the basis of the barium-139 nucleus experiment.

To measure the data, beams provided by ANL’s CARIBU facility produced a high-intensity beam and delivered it to the center of the SuN detector, a device that measures gamma rays emitted from decaying  isotope beams. This tool was pivotal in producing strong data constraints during the study.

“I developed SuN with my group at the National Superconducting Cyclotron Laboratory, the predecessor to FRIB,” Spyrou said. “It’s a very efficient and large detector. Basically, every gamma ray that comes out, we can detect. This is an advantage compared to other detectors, which are smaller.”

The first i process constraint paves the way for more research

Studying the barium-139 neutron capture was only the first step in discovering the conditions of the i  process. Mücher is starting a new program at the University of Cologne that aims to measure some significant i  process reactions directly. Spyrou said that she and her FRIB team plan to continue studying the i process through different reactions that can help constrain the production of different elements or neutron densities. They recently conducted an experiment at ANL to study the neodymium-151 neutron capture. This neutron capture is the dominant reaction for europium production.

This material is based upon work supported by the National Science Foundation.

Michigan State University operates the Facility for Rare Isotope Beams (FRIB) as a user facility for the U.S. Department of Energy Office of Science (DOE-SC), supporting the mission of the DOE-SC Office of Nuclear Physics. Hosting what is designed to be the most powerful heavy-ion accelerator, FRIB enables scientists to make discoveries about the properties of rare isotopes in order to better understand the physics of nuclei, nuclear astrophysics, fundamental interactions, and applications for society, including in medicine, homeland security, and industry.

The U.S. Department of Energy Office of Science is the single largest supporter of basic research in the physical sciences in the United States and is working to address some of today’s most pressing challenges. For more information, visit  energy.gov/science .

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Integrated Program in Nutrition and Dietetics

The Integrated Program in Nutrition and Dietetics (IPND) combines graduate-level didactic coursework with supervised experiential learning (SEL). This ACEND accredited program qualifies graduates to take the registration examination for dietitians and to apply for active membership in the Academy of Nutrition and Dietetics . Faculty members are committed to disseminating evidence-based information and advanced nutrition knowledge so as to prepare graduates to become adept registered dietitian nutritionists. The program is designed for our graduates to make significant and meaningful contributions to the science and practice of the profession, and prepares graduates to actively address the health needs of society and the unique needs of urban areas.

The program is comprised of 53 credits of coursework including four seminar courses that complement and incorporate the four SEL rotations students are expected to complete: Community Nutrition, Food Service/Management, Focused Nutrition Practice, and Clinical Nutrition. SEL rotations may occur year-round based on availability and courses may be scheduled during the Fall, Spring, and/or Summer semesters. Students can anticipate completing their SEL hours on days when they are not in class for most rotations (with the exception that the clinical rotation will likely be full time with evening courses scheduled). The program uses a cohort model where all students admitted to a pathway take the same sequence of courses together. There are two pathways available for completing the program:

• 2 year pathway, 24-months: 9-18 CR per semester
• 3 year pathway, 33 months: 3-12 CR per semester

Download the IPND Handbook (PDF)

The mission of the Integrated Program in Nutrition and Dietetics is to prepare graduates ready to practice as Registered Dietitian Nutritionists with increased competence and advanced skills in clinical and community nutrition, and to advance the science and practice of nutrition and dietetics.

• Life-long Learning
• An interdisciplinary approach to healthcare
• Socially and ecologically sustainable food systems
• Superior model of learning that integrates didactic and supervised practice, allowing for immediate reinforcement of classroom learning with practical field experiences, simulations, and standardized patients
• Guarantees supervised practice placement, eliminating the stress of the internship matching process
• Prepares graduates to be workplace-ready a year early (2 years for IPND vs 3 years for DP+DI model) with potential professional earnings of ~$65,000 during that time

Goal 1 : Program graduates will demonstrate evidence-based practice to advance the science in the field of nutrition and dietetics.

Objectives:

• Full-Time: At least 80% of students complete program requirements within 3 years (150% of the program length).
• Part-Time: At least 80% of students complete program requirements within 4.5 years (150% of the program length).
• At least 80% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
• The program's one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
• At least 80% of the graduates who respond to exit surveys will rate the quality of their preparation in the Integrated Program to be satisfactory or better.

Goal 2: Program graduates will be prepared for careers in nutrition and dietetics as skilled practitioners with an advanced degree who are equipped to actively address the changing health needs of urban metropolitan areas such as NYC.

• Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
• At least 80% of employers who respond to the employer survey will rate the preparation of Integrated Program graduates as Good to Excellent.
• At least 80% of the graduates who respond to alumni surveys will rate the quality of the Integrated Program in preparing them for their first job in nutrition and dietetics as fairly well or better.

Outcomes data is available upon request.

Hunter's IPND, within the Department of Nutrition and Public Health, is an ACEND-accredited Graduate Program in Nutrition and Dietetics under the Future Education Model Accreditation Standards. For further information and ACEND accreditation, contact:

Accreditation Council for Education in Nutrition and Dietetics 120 South Riverside Plaza Suite 2190 Chicago, Illinois 60606-6995 Phone: (800)-877-1600 ext: 5400 E-mail: [email protected] https://www.eatrightpro.org/acend

Effective January 1, 2024, the Commission on Dietetic Registration (CDR) requires a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In order to be approved for registration examination eligibility with a bachelor’s degree, an individual must have met all eligibility requirements and be submitted into CDR's Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023 . For more information about this requirement visit CDR's website . In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited Integrated Program in Nutrition and Dietetics program at Hunter College are eligible to apply to take the CDR credentialing exam to become an RDN.

In some states, graduates also must obtain licensure or certification to practice. All U.S. states and territories with licensure and certification laws accept the RDN credential for state licensure and certification purposes.· Even though the Certified Dietitian Nutritionist (CDN) license in the state of New York is optional and not required in addition to the RDN certificate to practice, our students often tell us that their start date is pushed back if they don't receive this certification. See information about state licensure requirements.

See more information about educational pathways to become a RDN.

IPND: 53 credits (15 didactic courses + 4 supervised practice courses) over 2 year: Total In-State Tuition: ~$30,000 (*includes the Academic Excellence Fee of $150/Cr which is in addition to the base graduate tuition rate).

* The $150/cr translates to an additional total of $7,950 for the 53-credit program; which will be ~$4,690 over the 2 years.

Uses of the Academic Excellence Fee:

• Expanded placement assistance, support services, and clinical faculty to ensure guaranteed placements and increase faculty student ratios
• Expanded use of simulation technologies and standardized patients to enhance clinical courses
• Expanded use of review courses and software to better prepare students for RDN exam
• Enhanced specialized support for student research and learning experience
• Enhanced support for bringing in guest lecturers and visiting scientists

See Hunter Registrar website for tuition and fee costs and Hunter's helpful online tuition calculator.

Additional Program and NYC associated costs:

Please note that there are costs associated with onboarding for rotations. We estimate a total of $300. The costs depend on the individual rotation sites. We have no control over their demands, but aim to choose sites preferentially that cover the charges for onboarding costs. Please keep us informed.

• Background checks (may include fingerprinting, criminal background checks, and various health checks) ~$300
• Books ~$400/annually
• Personal Computer (necessary for assignments as well as online courses) prices vary widely ($300-$3000); loaner laptops and tablets are available on a first-come first-serve basis through Hunter's Library.
• Transportation ~ NYC Metrocard minimum of $32 per week
• Liability insurance ~$36/annually
• Conferences and meetings (costs for events vary) ~$100
• Housing ~$1,000-4,000/month – highly variable in NYC
• Health insurance (highly variable)
• Food Depends on what you usually eat; Hunter College estimates ~$3402/yr.

Admission Requirements

• Completion of a Hunter Graduate application .
• Admission is Fall semester only.
• Undergraduate degree from an accredited university with GPA of at least 3.0 preferred (overall and major).
• Completion of  all   prerequisites  (minimum 34 credits)  by the end of July  preceding the Fall semester of expected entry.  A 3.3 GPA in all required prerequisite coursework  with a minimum grade of "B" for Introductory Nutrition and Food Science, and a minimum grade of "C" for all other courses. Prerequisites may be taken at a two- or four-year accredited institution, either in a traditional setting or online.
• Minimum score: 600 (paper-based), 250 (computer-based), or 100 (internet-based).

Application Content

Submit all application materials to Hunter Graduate Admissions :

• Hunter Graduate online Application
• Electronic official transcript(s) from all institutions of higher learning attended (official transcipt not required if currently attending Hunter)
• Statement of interest (500 words maximum)
• 2 letters of recommendation
• GRE* scores (Hunter ETS GRE code =2301) and TOEFL scores, if applicable.   *GRE is not a requirement for application or admission to the MS Programs.

Application Deadline: March 1

• Non US-institution : Applicants who have completed all or part of their university studies in a non-US institution and/or require student visas must submit their applications by  February 1.

Prerequisites

As a science-based didactic program, the IPND requires a strong foundation in chemistry and the biological sciences. Appropriate science/lab classes are a single semester and often denoted as appropriate for health professions. It is preferred that the two Nutrition (NFS) prerequisite courses be completed at Hunter College or by our Challenge Exam (see below) although this is not required.  Please note that you do not need prerequisite courses to be approved in advance . To help as a guide in prerequisite selection, see this   course equivalency link   showing select institutions previous applicants have attended.

*Introduction to Nutrition (NFS 14100) and Introduction to Food Science I (NFS 13100) can also be taken on a self-study basis, with the "Challenge Exam" option (guidelines below.) NFS 14100 and NFS 13100 are also available at Hunter as online courses. Please see the Hunter College  Schedule of Classes .

**A 1 (one) semester course in Anatomy with lab (4 credits) plus a 1 (one) semester course in Physiology with lab (4 credits) can be substituted for classes A&P 1 & 2.

For Prospective Master's Students Only

A Challenge Exam may be taken in lieu of the Introduction to Nutrition and/or the Food Science prerequisite coursework requirement for the Integrated Program in Nutrition and Dietetics.

Challenge Exam Dates

• August 12, 2024
• December 9, 2024

Time : 11am - 1pm,  In-person

To sign up for a future challenge exam complete our  ONLINE REQUEST FORM For additional information contact:  [email protected]

Note that only one exam can be taken on any exam date.  Prior to the exam date, an email will be sent to students who register for the exam detailing the procedures for accessing the Silberman building and taking the exam.

The cost  of each exam is $125.00.

Please bring a check for $125.00 made payable to "Hunter College Nutrition & Food Science." Please also bring a #2 pencil and calculator with you.

Materials for the Exam:   On the day of the exam,  please bring a check for $125.00 made payable to "Hunter College Nutrition & Food Science"), a #2 pencil, and a calculator.

Challenge Exam Textbooks: Books can be purchased online, from the  Hunter College Bookstore  and at Barnes & Noble.

• Study chapters 1-13 and be prepared for some mathematical calculation questions (you are allowed to use a calculator)
• Study chapters 1-19 and be prepared for some mathematical calculation questions (you are allowed to use a calculator)

The 53 - credit, 1050 supervised hours MS-IPND is comprised of the courses below. There are two path options for the program, a 2-year and a 3-year, at the bottom of this page you will see a sample sequence of courses by semester for each of the paths.

Classes meet once per week Fall & Spring semesters, Monday thru Thursday mornings or afternoons (occasionally a class may need to be scheduled in the evening), and are in-class, hybrid or online as noted in the CunyFirst online semester course schedule. In addition, one class is given the Summer I preceeding the first Fall semester and one class is given during Summer II; both are online either fully or partially asynchronous.

Supervised Experiential Learning (SEL) rotations may meet Monday-Friday when the schedule allows and are usually scheduled on days when classes are not held during the semester

Students must maintain an average GPA of 3.0 throughout the program in accordance with Hunter College Graduate Policies. All students must complete a minimum of 53 credits of the Program Coursework, demonstrate required competence, meet all SEL requirements-including the minimum hours, as well as comply with all policies, procedures, and standards of professional behavior in order to graduate from the program and receive a Verification Statement.

The online schedule, registration, and student records system for all CUNY institutions is known as CunyFirst. To locate the Nutrition courses & schedule, in CunyFirst, select 'Hunter', the semester and year, and for department: 'Public Health-NUTR.' Graduate course numbers are 70000 - 79999.

Note: Fall semester at Hunter typically starts the last week of August pre-Labor Day.

Component Requirements of MS-IPND

All courses are 3 credits unless noted otherwise

Didactic Coursework - total 41 credits

• PH 75000 Biostatistics
• NUTR 72500 Nutrition Research
• NUTR 71500 Food Service & Management
• NUTR 72000 Community Nutrition Education
• NUTR 73300 Nutrition & Human Development
• NUTR 73100 Advanced Nutrition I
• NUTR 73200 Advanced Nutrition II
• NUTR 73400 Clinical Nutrition I
• NUTR 73500 Clinical Nutrition II
• NUTR 74600 Nutrition & Disease
• NUTR 74700 Advanced Nutrition & Assessment Lab (1 credit)
• NUTR 74800 Nutrition Assessment & Counseling
• NUTR 75600 Food Science & Environment
• NUTR 75700 Food Science & Environment Lab (1 credit)
• NUTR 78003 Capstone (including final Comprehensive Exam)

Seminars and Supervised Experiential Learning (SEL) - total 12 credits and ~1050 hours SEL

• NUTR 70000 Dietetics Seminar - Community Nutrition with ~100 hours SEL
• NUTR 70100 Dietetics Seminar- Focused Nutrition Practice with ~300 hours SEL
• NUTR 70200 Dietetics Seminar - Food Service/Management with ~200 hours SEL
• NUTR 70300 Dietetics Seminar - Clinical Nutrition with ~450 hours SEL

NUTR Culminating Experience - total 3 credits

• NUTR 78003 Capstone or NUTR 79000 Thesis

Students in the Capstone complete a research paper and take a final comprehensive exam. A final grade in the course is indicative of passing the exam. Upon completion of the DPD academic coursework and Capstone, students will receive  a  Verification Statement

Sample Schedule for 2-year IPND Path

Sample Schedule for 3-year IPND Path

For Didactic Coursework

Students may receive credits or course waivers in two ways:

• Graduate credit and course wavier based on previous, recent (within 5 years) graduate coursework:
• If a student has taken one of the graduate courses offered in the IPND curriculum and earned a minimum grade of B (pass/fail NOT accepted).
• The student must supply a description of the course and course syllabus, notes, exams, etc. from the other college or university;
• The IPND Director will determine if courses are equivalent and acceptable. If the course appears substantially equivalent, the student may be required to take an examination administered by the IPND Director. If the student scores >80% on the exam, the course requirement will be waived and the credits transferred.

NB: A maximum of four graduate level IPND courses (12 credits) may be transferred into the MS degree program.

• A course waiver may be granted on prior learning through experience:
• A student with work experience in one of the practice areas covered by the IPND coursework may elect to demonstrate their competency by a challenge exam.
• An exam covering the material will be administered by the Program Director. If the student scores >80% on the exam, the course will be waived without credit .
• The student will be required to take replacement graduate level courses in order to meet the minimum 53 credit graduate requirement. No verification statement will be issued unless the student earns an MS degree in Nutrition from Hunter College.

For SEL Rotation Experiences

The Hunter College Integrated Program in Nutrition and Dietetics participates in the Prior Assessed Learning program recognized by the Accreditation Council for Nutrition and Dietetics (ACEND). The Prior Assessed Learning (PAL) program is designed to grant varying degrees of credit for SEL in specific rotations of the IPND based on the qualified applicant’s learning as demonstrated through paid work or volunteer experiences. Experiences considered for PAL must meet competencies required by ACEND that are equivalent to an entry-level dietitian . Credit for SEL is given for learning and gaining knowledge, not for work experience, and thus is given when an applicant demonstrates an increase in knowledge and skills. PAL will not be granted as a replacement for any of the didactic portion or SEL rotation-associated seminar courses of the IPND. Experiences submitted for PAL will have taken place as part of a professional career , e.g., as a chef with managerial tasks or as an employee at an agency operating or developing nutrition programs.

PAL credit will not exceed 50% of the total hours of the SEL rotations (currently = 525 hours) and does not replace the experience integrated into the coursework in the form of projects and assignments.

Dr. Khursheed Navder , RDN, FAND Director, Integrated Program in Nutrition and Dietetics Hunter College Department of Nutrition and Public Health Silberman Building, Room 502 2180 Third Avenue New York, NY 10035 (212) 396-7776 [email protected]