University Coordinator for Professional Practice (Stage)
Undergraduate Academic Advising Coordinator (Dietetics Major)
Dietetic Practice Educator and Clinical Coordinator
BA, Life Sciences (Queen’s University)
BSc, FSc (Dietetics Major) (McGill)
MSc (Applied) Human Nutrition (McGill)
Short Bio
Sandy Phillips is a dietetic practice educator and Stage Coordinator with the Professional Practice (Stage) programs, at the School of Human Nutrition, for both undergraduate and graduate programs. Her principal role is to oversee the undergraduate program and advising for the B.Sc. Nutr. Sci. Dietetics Major. She fosters continued improvement of the program, to meet and exceed both the Integrated Competencies for Dietetic Education and Practice (ICDEP) from the Partnership for Dietetic Education and Practice (PDEP), and the standards of the provincial regulatory body (Ordre des diététistes nutritionnistes du Québec).
Sandy is a registered dietitian, and is active at both the provincial level (ODNQ) and national level (Dietitians of Canada). She has past experience on the Steering Council of the Partnership for Dietetic Education and Practice (PDEP), and the PDEP Accreditation Council. She is an experienced accreditation surveyor who has surveyed other dietetic education programs across Canada. Her areas of interest include dietetic education, competency development and accreditation of dietetic education programs. She lectures in the area of nutrition and health, and clinical nutrition diet therapy. She is an associate member of the Ingram School of Nursing, and facilitates Interprofessional Education activities (IPEA 500, 501, 502 and 503). She is also an active member of the group of Professional Schools at McGill, the Retention project and Dialogue McGill.
Memberships
Dietitians of Canada (DC)
Ordre des diététistes nutritionnistes du Québec (ODNQ)
Active Affiliations and Committees
Dietitians of Canada: DC Student Awards Committee (Chair)
Faculty of Agricultural and Environmental Sciences: Faculty Academic Program (F- APC) Committee; Committee on Academic Standing (CAS); and Library Committee.
McGill: Professional Schools (Dialogue McGill)
Key Roles
Teaching in undergraduate nutrition, food and Stage courses.
Administration of Dietetic program and Stage placement sites.
Supervision of dietetic stagiaires and graduate projects.
Administrative responsibilities related to accreditation of program and provincial regulation of the profession as it relates to dietetic stagiaires.
Nutrition and Dietetics: Introduction to the dietetics profession including ethics; provincial regulation; competencies and domains of practice; and dietetic practice in the hospital environment. Introductory activities related to food, food industry, agriculture, public
health nutrition and clinical nutrition.
Offered by: Human Nutrition
Fall
Prerequisite(s): All U0 (freshman) science/math entrance requirements or permission of instructor.
Corequisite(s): All Required courses in Term 1 of the Dietetics Major, IPEA 500
Restriction(s): Open only to students in the B.Sc. (Nutr.Sc.); Major in Dietetics.
Nutrition and Dietetics: Competency-based educational topics linking theory to practice for field placements in the clinical setting. Topics include ethics, leadership and interprofessional teamwork.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
Nutrition and Dietetics: An individualized course of study in dietetics and human nutrition not available through other courses in the School. Emphasis will be placed on application of foods and nutrition knowledge, analytic and synthesis skills, and time management. A written agreement between student and instructor must be made before registration. A "C" grade is required to pass the course.
Offered by: Human Nutrition
Fall or Winter or Summer
Limited enrolment
Prerequisite: registration in NUTR 409 or equivalent.
Restriction: students in the Dietetics Major or documentation of requirement for professional registration
Nutrition and Dietetics: Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes at least one main clinical nutrition rotation, and may include additional weeks in other domains of practice.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
This course includes a $125 fee for the Level IV stage manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Nutrition and Dietetics: Directed professional practice experience in domains of clinical nutrition, management, nutrition education and/or community nutrition. This course includes management and community rotations.
1. This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
Nutrition and Dietetics: A competency-based stage in preparation for field placements. Competencies that are
addressed include cultural and Indigenous, marketing, health claims, recipe demonstration, food literacy and translation of the science of food and nutrition to consumers.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
Terms
This course is not scheduled for the 2024 academic year
Instructors
There are no professors associated with this course for the 2024 academic year
Nutrition and Dietetics: The nutrition care process, clinical reasoning and documentation for the medical record. Preparation for the application of knowledge in practice, for clinical nutrition and food service administration rotations, will be addressed.
Nutrition and Dietetics: Two interrelated modules of directed experience in normal and clinical nutrition and food service management, in health care settings and the private sector.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
The course NUTR 311 includes a $125 fee for the Level II manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Terms
This course is not scheduled for the 2024 academic year
Instructors
There are no professors associated with this course for the 2024 academic year
Nutrition and Dietetics: Four interrelated modules of directed experience in clinical nutrition, food service management, normal nutrition education and community nutrition, in health care settings and the private sector.
This course requires the ability to read in French, to understand spoken French and to speak French at a basic functional level for fieldwork experience.
The course NUTR 409 includes a $125.00 fee for the Level III manual. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Nutrition and Dietetics: An individualized course of study in dietetics/human nutrition under the supervision of a staff member with expertise on a topic not otherwise available in a formal course. A written agreement between student and staff member must be made before registration and filed with the Program Coordinator.
Offered by: Human Nutrition
Fall and Winter
**Due to the intensive nature of this course, the standard add/drop and withdrawal deadlines do not apply. Add/drop is the second lecture day and withdrawal is the fifth lecture day.
Nutrition and Dietetics: Assessment, planning, implementation, communication and evaluation in management of Food and Nutrition Systems. Focus is on application of management theory in dietetic practice.
Restriction: Limited to students registered in the Graduate Diploma in Registered Dietitian Credentialing, and Master of Science, Applied (M.Sc.A.) Human Nutrition (Non-Thesis): Dietetics Credentialing.
The course NUTR 612 includes a $125.00 fee for the working manual. The fee is essentially for printing costs and for the purchase of copyrighted material used in the preparation of the package. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Nutrition and Dietetics: Initial rotation(s) in clinical nutrition. Assessment, planning, implementation, communication and evaluation of clinical nutrition care. Focus is on application of medical nutritional therapy for individuals and groups with a variety of disease states.
Restriction: Only open to students in the M.Sc.(Applied) in Human Nutrition; Non-Thesis - Dietetics Credentialing or Graduate Diploma in Registered Dietitian Credentialing.
The course NUTR 613 includes a $128.75 fee for the working manual. The fee is essentially for printing costs and for the purchase of copyrighted material used in the preparation of the package. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Nutrition and Dietetics: Assessment, planning, implementation, communication, and evaluation of public health and community nutrition programs for a variety of individuals and population groups. Focus is on intervention strategies and their evaluation.
Restriction: Only open to students registered in the Graduate Diploma in Registered Dietitian Credentialing, and M.Sc.(Applied) in Human Nutrition; NonThesis - Dietetics Credentialing.
The course NUTR 614 includes a $128.75 fee for the working manual. The fee is essentially for printing costs and for the purchase of copyrighted material used in the preparation of the package. The fee is refundable until the end of the add/drop period as long as the manual is intact.
Terms
Fall 2024
Winter 2025
Instructors
Hugues Plourde
Hugues Plourde
Publications
Phillips S, Jacobs-Starkey L, Gray-Donald K. Food Habits of Canadians: food sources of nutrients for the adolescent sample. Can J Diet Res Pract 2004 Summer; 65(2):81-4.
