Applied Human Nutrition, M.A.H.N.
Food and Human Nutritional Sciences
Head: Dr. Cristina Rosell
Associate Head (Dietetics): Dr. Semone Myrie
Campus Address/General Office: W575 Duff Roblin Building
Telephone: 204-474-6564
Email Address: MAHN.info@umanitoba.ca
Website: umanitoba.ca/agricultural-food-sciences/food-and-human-nutritional-sciences
Academic Staff: Please visit our Academic Staff webpage
Applied Human Nutrition Program Information
The Master of Applied Human Nutrition (MAHN) is a one-year Master’s program that provides the practicum program needed for students to become Registered Dietitians (RD) in Canada.
Admission Information
Admission to the Faculty of Graduate Studies
Application and Admission Procedures are found in the Academic Guide.
Admission requirements for Master’s students are found in the Master’s Degrees General Regulations section of the Guide.
Applied Human Nutrition M.A.H.N. Admission Requirements
Applicants must have completed/will complete:
- an accredited undergraduate degree program before June 30 of the intake year and within the last 3 years; or
- have an academic assessment by the College of Dietitians of Manitoba (CDM) demonstrating equivalency and/or upgrading requirements (if any) have been met.
It is strongly recommended that applicants have a minimum grade of B or equivalent in all upper level 3000/4000 (3rd or 4th year) Nutrition courses (HNSC for UM students) taken within an accredited undergraduate program.
A grade of B or higher is required in all courses taken to meet the academic upgrading, if required by CDM.
Application Information
Students should complete and submit their online application with supporting documentation by the date indicated on the M.A.H.N. Applied Human Nutrition program of study page.
Degree Requirements
The Master of Applied Human Nutrition program is comprised of 30 credit hours of graduate level coursework, including 18 credit hours of practicum training. Students must meet the minimum 1250 contact hours of practical placements, as per PDEP accreditation standards.
Expected Time to Graduate: 1 year
Progression Chart
| Year 1 | ||
|---|---|---|
| Fall | Hours | |
| HNSC 7700 | Applied Human Nutrition Practicum 1 | 6 |
| HNSC 7730 | Advanced Applied Human Nutrition 1 | 3 |
| HNSC 7750 | Advanced Applied Human Nutrition 3 | 3 |
| Hours | 12 | |
| Winter | ||
| HNSC 7710 | Applied Human Nutrition Practicum 2 | 6 |
| HNSC 7740 | Advanced Applied Human Nutrition 2 | 3 |
| Hours | 9 | |
| Spring | ||
| HNSC 7720 | Applied Human Nutrition Practicum 3 | 6 |
| HNSC 7760 | Practice-Based Dietetics Research | 3 |
| Hours | 9 | |
| Total Hours | 30 | |
Registration Information
Students should familiarize themselves with the Faculty of Graduate Studies ‘GRAD’ courses applicable to their program. If you have questions about which GRAD course(s) to register in, please consult your home department/unit.
Students who have previously attended another accredited practicum program may request transfer credit for courses. A decision on advance credit cannot be determined until official transcripts and complete course descriptions have been reviewed.
Assessment of credit and time lapse will involve consolation with the College of Dietitians of Manitoba to ensure currency is met.
Regulations
Students must meet the requirements as outlined in both Supplementary Regulation and BFAR documents as approved by Senate.
Supplementary Regulations
Individual units may require specific requirements above and beyond those of the Faculty of Graduate Studies, and students should consult unit supplementary regulations for these specific regulations.
Bona Fide Academic Requirements (BFAR)
Bona Fide Academic Requirements (BFAR) represent the core academic requirements a graduate student must acquire in order to gain, and demonstrate acquisition of, essential knowledge and skills.
All students must successfully complete:
- GRAD 7300 prior to applying to any ethics boards which are appropriate to the student’s research or within the student’s first year, whichever comes first; and
- GRAD 7500 within the first term of registration;
unless these courses have been completed previously, as per Mandatory Academic Integrity Course and Mandatory Research Integrity Online Course.
Students must also meet additional BFAR requirements that may be specified for their program.
General Regulations
All students must:
- maintain a minimum degree grade point average of 3.0 with no grade below C+,
- meet the minimum and not exceed the maximum course requirements, and
- meet the minimum and not exceed the maximum time requirements (in terms of time in program and lapse or expiration of credit of courses).
Courses
Selected topics related to consumer acceptability of foods.
Studies of selected problems and programs in community nutrition emphasizing program planning and evaluation.
A critical study of selected topics in food and nutrition research involving oral presentations and discussions. This is a required course for all M.Sc. students in the department of Foods and Nutrition.
Lectures and critical reviews will be used to discuss recent/significant research advances in the fields of protein nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7440 by the Department of Animal Science.
Equiv To: ANSC 7440
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of energy/carbohydrate nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7450 by the Department of Animal Science.
Equiv To: ANSC 7450
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of lipid nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7460 by the Department of Animal Science.
Equiv To: ANSC 7460
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of vitamin nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7470 by the Department of Animal Science.
Equiv To: ANSC 7470
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of mineral nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7480 by the Department of Animal Science.
Equiv To: ANSC 7480
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of phytochemical nutrition and metabolism, pertinent to mammalian physiology. Also offered as ANSC 7490 by the Department of Animal Science.
Equiv To: ANSC 7490
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of food lipid development, processing, analysis and function.
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of food flavour and off-flavour chemistry and in the mechanics of sensory assessment.
Lectures and critical reviews will be used to discuss recent/significant research advances in the field of nutraceuticals and the impact of food and raw materials on nutrition and human health.
Focus on public policy related to the nutrition and health status of Canadians, including food and nutrition policies, health public policy, influence of trade regulations, context of health systems, social and economic environments.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: permission of instructor
Focus on epidemiology principles and survey techniques for assessing and predicting individual nutritional status, assessing relevant community resources and reporting results to granting agencies and decision makers.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: permission of instructor
Lectures and critical reviews will be used to discuss recent/significant research advances in nutrition and foods research.
Theoretical approaches to dietary behaviour change and critical analysis of their application in nutrition intervention programs for individuals and populations.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: permission of instructor
Practicum placements, and approved, dietetics-related in partial fulfillment of the Integrated Competencies for Dietetic Education and Practice. Restricted to students in the MAHN program. Course graded pass/fail.
Practicum placements, and approved, dietetics-related in partial fulfillment of the Integrated Competencies for Dietetic Education and Practice. Restricted to students in the MAHN program.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Pre-requisite: HNSC 7700. Course graded pass/fail.
Practicum placements, and approved, dietetics-related in partial fulfillment of the Integrated Competencies for Dietetic Education and Practice. Restricted to students in the MAHN program.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Pre-requisite: HNSC 7710. Course graded pass/fail.
Lectures and critical reviews in topics related to the dietetics profession, embedded in nutrition care, food provision and population health promotion. Emphasis will be placed on addressing issues impacting nutritional health of indigenous communities. Restricted to students in the MAHN program. Co-requisite with HNSC 7700.
Lectures and critical reviews in topics related to the dietetics profession, embedded in nutrition care, food provision and population health promotion. Emphasis will be placed on knowledge related to sustainable food systems and linkage to nutritional health. This course will develop from concepts positioned in HNSC 7730. Restricted to students in the MAHN program. Pre-requisite HNSC 7730; Corequisite with HNSC 7710.
Lectures and critical reviews in topics related to the dietetics profession, embedded in nutrition care, food provision and population health promotion. Emphasis will be placed on the development of leadership and advocacy skills. This course will develop from concepts positioned in HNSC 7740. restricted to students in the MAHN program. Pre-requisite HNSC 7740; Co-requisite with HNSC 7720.
A practice-based research project relevant to dietetic practice, conducted within a collaborative model.
PR/CR: A minimum grade of C is required unless otherwise indicated.
Prerequisite: Restricted to students in the MAHN program.