BA, Biology and Spanish (College of St. Benedict’s, USA)
BSc, Nutrition and Dietetics (U of MN, USA)
MSc (Applied) Human Nutrition (Colorado State U, USA).
Short Bio
Mary Hendrickson is a faculty lecturer and Dietetics Stage Clinical Coordinator at McGill University, where she provides dietetic stagiaires with classroom, medical simulation and professional stage learning environments to enhance the acquisition of skills and knowledge that meet core competencies established by Dietitians of Canada and L’Ordre Professionnel de Diététistes du Quebec. She is the clinical coordinator at the MUHC’s Montreal General Hospital and multiple other acute care, community and food service sites around Montreal and the south shore. She has been a practicing dietitian for over 25 years in the US and Canada. Her other research interests include sustainability, dietetic intern learning, medical simulation and hospital based master’s applied projects.
Awards and Recognitions
McGill Sustainable Project Fund (2011-2013) and Mary H Brown (2012-2014) grants to promote sustainable eating to McGill University students
Active Affiliations
Dietitians of Canada
Ordre professionnel des diététistes du Québec
Academy of Nutrition and Dietetics
New York Dietetic Association
AND Practice groups: Sports, Cardiovascular and Wellness Nutritionists Practice Group; Nutrition Support Practice Group; Hunger and Environmental Nutrition Practice Group
Committees
MUHC Clinical Nutrition Practice Committees- Nephrology Committee; Internal Medicine Care Committee, and Outpatient Programs Committee; McGill Farmers’ Market Stakeholder Group (May 2012- present) to help coordinate student education and research opportunities at the McGill Farmers’ Market; FAES Sustainable Education Project Group 2015-2016; McGill Food Messaging Committee 2014-2016
Research Interests
Evaluation of the impact of interactive learning for dietetic students
Current Research/Key Role
Partner with McGill organizations including McGill’s SHHS, Healthy McGill, Macdonald Run Student Ecological Gardens, Out of the Garden Project, Yellow Door and McGill Farmers’ Market to create opportunities for undergraduate and graduate students to provide education on food preparation and sustainable food systems to McGill students and staff.
Recent MSc project: Evaluated benefits to forging links with the community through a university based gleaning and processing project
Current Masters Applied Projects: Risk of dehydration in TBI patients with dysphagia; Predictors of success in Bariatric surgery patients, and Developing hospital nutrition policies
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.
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.
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 case-based examination at the McGill Simulation Centre to assess basic proficiency in nutritional assessment; nutrition care planning, implementation, and evaluation; professional practice skills; and medical records management. Students will complete nutrition care in a simulated situation for specific nutrition related conditions.
Offered by: Human Nutrition
Restrictions: Only open to students in the M.Sc.(Applied) in Human Nutrition; Non-Thesis - Dietetics Credentialing program and who have successfully completed semesters 1, 2, and 3 of the program with a CGPA of 3.5.
Terms
This course is not scheduled for the 2020 academic year
Instructors
There are no professors associated with this course for the 2020 academic year
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: 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
Terms
Fall 2020
Winter 2021
Summer 2021
Instructors
There are no professors associated with this course for the 2020 academic year
Nutrition and Dietetics: Introduction to the dietetics profession including ethics, policies and procedures; federal and provincial policies in food and nutrition; dietetic practice in the hospital environment; practice competencies in dietetics; including hospital/placement site visits. Introductory activities related to food, food service and 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.
Restriction(s): Open only to students in the B.Sc. (Nutr.Sc.); Major in Dietetics.
Nutrition and Dietetics: Supervised activities related to food, nutrition, nutrition behaviour, health promotion, communication and education for dietetic practice.
The course NUTR 209 includes a $150 fee for the Level I stage manual. The fee is refundable until the end of the add/drop period as long as the materials that have been distributed are returned intact.
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: 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.
The course NUTR 409 includes a $125 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.
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: Interrelated modules of directed experience in clinical nutrition, food service management, nutrition education and community nutrition, in health care setting and in the private sector.
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.
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 2020 academic year
Instructors
There are no professors associated with this course for the 2020 academic year
Nutrition and Dietetics: Theoretical and practical integration of knowledge and skills required during graduate professional practice. Includes clinical assessment and nutritional monitoring techniques, analysis of interviewing and counseling situations, and application of management information systems and quality assurance procedures.
Offered by: Human Nutrition
Winter
Prerequisite: Permission of instructor.
Restriction: Not open to students who have taken NUTR 611.
Terms
This course is not scheduled for the 2020 academic year
Instructors
There are no professors associated with this course for the 2020 academic year
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.
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.
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.
C. Hansen, M.Rose, M. Hendrickson-Nelson. Field to Practice: Integration of Farm Activities into Canadian Dietetics Education. J of Academy of Nutrition and Dietetics. Sept. 2015 suppl 2, Abstracts 115(9): A-68.
Abstract: “Modifying Students’ Intentions to Eat Sustainably”. 8th International Conference on Environmental, Cultural, Economic and Social Sustainability. Tracy McDonough, Hugues Plourde, Mary Hendrickson-Nelson. January 10, 2012
“An Overview of Nutrition.” With Carol Brunzell. The Outpatient Treatment ofEating Disorders. A Guide for Therapists, Dietitians, and Physicians. Ed.James E. Mitchell, MD. Minneapolis; London: U Minnesota P, 2001. 216-41.
“Nutrition Counseling.” With Carol Brunzell. The Outpatient Treatment of Eating Disorders. A Guide for Therapists, Dietitians, and Physicians. Ed. James E. Mitchell, MD. Minneapolis; London: U Minnesota P, 2001. 242-78.
