Ryan Koop, a recent graduate of the Master of Applied Nutrition (MAN) program, always knew he wanted a career in food. But he wasn't sure of the path to take to get there.
"I wasn't super sold on culinary school," explains Koop. "I wanted to do something in food and enjoyed science classes, and a guidance counsellor suggested I combine those two things and look into nutrition."
With that advice, Koop found his path at U of G, where he completed his undergrad in Applied Human Nutrition, before moving into the MAN program.
"It's a great program from my experience," Koop says.
One day in class, the rest in hands-on training
What makes MAN stand out is that it's Ontario's only one-year master's program in nutrition. It also offers a full introduction to the dietetics profession by combining coursework with practicum training, allowing students to gain hands-on experience in practicums while gathering knowledge in the classroom.
"It truly lives up to the idea of being a combined master's practicum, where students are engaged in graduate coursework on Mondays and then they go out into practicum from Tuesdays to Fridays," says Alexia Prescod, MAN coordinator.
Koop and fellow MAN classmate Karanjit Kang were drawn to the accelerated schedule.
"You get to apply your knowledge as you learn it," Kang says. "You can grow as you build your knowledge base through your master's."
Kang worked in the automotive business prior to making the shift to nutrition, crediting a love of food to his own journey to U of G.
"When I started taking my nutrition seriously and working with nutrition professionals, I really felt that they changed the direction of my life," Kang says. "Health and nutrition have a bigger impact than people think."
Real-world experience through practicum placements
Many of the nutrition classes are taught in the Anita Stewart Memorial Food Laboratory on campus
MAN students complete one of two streams: the Classic Stream or the Waterloo Regional Health Network Stream (MAN-WRHN).
In the Classic Stream, students complete three 40-day placements with community partners within Guelph and the Toronto area. MAN-WRHN students take part in five clinical rotations within the WRHN, gaining 37 weeks of hands-on experience.
Program coordinators assist with all program placements, ensuring students leave with a well-rounded experience in the nutrition field.
"The support is massive," Kang says. "Everyone's here to help you succeed and find your gaps."
No matter which stream they choose, students leave the MAN program with the training they need to write the registration exam to join the College of Dietitians of Ontario or the dietetic regulatory body in another province. Once that exam is complete, the career options for graduates are nearly endless.
"Some work as dietitians in public health community spaces, some work with community health centres offering cooking classes and addressing food insecurity," Prescod says. "Other dietitians are interested in business, some work in long-term care. It's a whole spectrum."
Diversifying the nutrition field
As the nutrition field evolves, the MAN program is also expanding and diversifying. This includes recruiting more men into an industry that has long included mostly women. According to the College of Dietitians of Ontario, 97% of registered members in 2023 were women.
"Considering how diverse Canada is, we need a health-care workforce that mirrors that diversity," Prescod says. "As a profession, dietetics has historically lacked diversity. Dietitians of Canada has set and is actively pursuing the of goal of fostering diversity and inclusion within the profession."
Prescod says the MAN program is working to encourage applications from students from a wide variety of backgrounds and life experiences.
"Having diverse student cohorts means that Canadians will see members of their communities in the health-care teams they engage with," she says.
