Faculty Lecturer;聽Dietetics Educator (Glen Site-MUHC)
T: (514) 934-1934 ext 34442 | kalliopi.kasvis [at] mcgill.ca (Email) | Macdonald-Stewart Bldg MS2-019 |
"I hope to inspire students to pursue both a clinical and research-based practice, to solidify our evidence-based interventions."
Degrees
PhD Health and Exercise Science (Concordia University 2023)
MSc Human Nutrition聽 Thesis (平特五不中 2015)
BSc Nutritional Sciences - Dietetics Major (平特五不中 2012)
BA Specialization Broadcast Journalism (Concordia University)
Short Bio
Popi Kasvis is a registered dietitian, dietetics educator and faculty lecturer at the School of Human Nutrition, for both undergraduate and graduate level students. Her work as a clinical stage coordinator ensures the acquisition of skills and knowledge required by students to become entry-level dietitians. Classroom teaching, medical simulations and professional stage oversight are tools used to help students achieve all competencies set out by both the Integrated Competencies for Dietetic Education and Practice (ICDEP) and the Ordre des di茅t茅tistes nutritionnistes du Qu茅bec (ODNQ). Additionally, Popi hopes to foster an interest in dietetic research among graduate students, by overseeing projects within the Master鈥檚 Applied program. Prior to her work as a dietetics educator, Popi was a clinical dietitian specializing in supportive cancer care at the 平特五不中 Health Centre.
Active Affiliations
- Ordre des di茅t茅tistes nutritionnistes du Qu茅bec (ODNQ)
- Graduate Admissions Committee, School of Human Nutrition
- Lister Committee for Science Engagement
Research Interests
My main research interests lie in developing diet and exercise interventions that help maintain or improve health-related quality of life in patients with advanced cancer.
Courses
聽 Individual and team taught
NUTR 208
Professional Practice Stage 1A
2 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
NUTR 209
Professional Practice Stage 1B
2 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
NUTR 310
Professional Practice Stage 2A
2 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
- Winter
- One 3-hour lecture/week
- Prerequisite(s): NUTR 209.
- Prerequisite(s): Fall term U2 required Dietetics Major courses
NUTR 311
Professional Practice Stage 2B
5 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
- Prerequisite(s): All U2 required courses: AEMA 310, NUTR 343, ANSC 323, ANSC 424, NUTR 307, NUTR 310, NUTR 337 (NUTR 342 or NUTR 446), NUTR 344, NUTR 345, NUTR 346.
- 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.
NUTR 322
Applied Sciences Communication
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Nutrition and Dietetics: The principles and techniques of communicating applied sciences to individuals and groups in both the professional and public milieu. Effective public speaking and group interaction techniques. Communication materials selection, development, use, and evaluation. Writing for the media. Balancing risk and reason in communicating scientific findings.
Offered by: Human Nutrition
- Winter
- 2 lectures, 1 lab
- Prerequisite: Completion of 15 credits in a B.Sc. program
NUTR 409
Professional Practice Stage 3B
9 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
- Winter: 11 weeks
- Prerequisites: NUTR 311, NUTR 342 or NUTR 446 , NUTR 450, NUTR 505, NUTR 545 and NUTR 546.
- 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.
- Terms
- Instructors
- Joane Routhier, Hugues Plourde
NUTR 508
Professional Practice Stage 4A
7 Credits
Offered in the:
- Fall
- Winter
- Summer
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.
Offered by: Human Nutrition
- Corequisite(s): NUTR 509
- Prerequisite(s): NUTR 409
- 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.
NUTR 625
Emerg Issues for Nutritionists
3 Credits
Offered in the:
- Fall
- Winter
- Summer
Nutrition and Dietetics: Emerging issues in nutrition and dietetics relevant to professional practice. Emphasis on research and writing updates for professional practice documents. Effective oral communication skills with other allied health professionals, as well as the general public. A focus on online communication, evaluating and promoting accurate nutrition science appropriate for diverse target groups. Skills associated with professional leadership roles.
Offered by: Human Nutrition
- Prerequisites: NUTR 695, NUTR 696
- Restriction: Not open to students who have taken NUTR 626. Only open to students registered in the M.Sc. (Applied)in Human Nutrition; Non-Thesis - Dietetics Credentialing program.
Publications
