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).
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
Dietitians of Canada
Ordre professionnel des diététistes du Québec
Academy of Nutrition and Dietetics
New York Dietetic Association The Center for Mindful Eating
AND Practice groups: Sports, Cardiovascular and Wellness Nutritionists Practice Group; Hunger and Environmental Nutrition Practice Group
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
Evaluation of the impact of interactive learning for dietetic students
Current Research/Key Role
Partner with McGill organizations including 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. Partner with the Depot to conduct research on evaluating nutrition education workshops.
Recent MSc project: Risk of dehydration in TBI patients with dysphagia; Predictors of success in Bariatric surgery patients.
Current Master's Applied project: Evaluating Nutrition and Culinary Education After-school Programs in Five Diverse Neighborhoods and implementation of virtual cooking workshops for children during COVID.
Nutrition and Dietetics: Provides students who have a basic biology/chemistry background with the fundamental information on how macronutrients, vitamins and minerals are metabolized in the body, followed by application to evaluate current issues of maximizing health and disease prevention at different stages of the lifecycle.
Offered by: Human Nutrition
Corequisites: FDSC 230 [for students that have not taken the CEGEP equivalent OOXV].
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: 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.
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.
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.
Nutrition and Dietetics: A case-based Stage preparation course, including activities 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 simulated
situations for specific nutrition-related conditions, along with completing a comprehensive written evaluation.
Nutrition and Dietetics: Final 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.