“I would have saved myself a whole lot of worrying and stress if I had just been confident in what I was bringing to the table from the very beginning” – Madison Brown, BSc, MSc, BASc, MHSc(c)
Current Master’s student Madison Brown joins Sarah on the podcast today to discuss her journey to dietetics, her Master’s and internship application process, and how the global pandemic ultimately affected her decision. Madison already had a BSc and an MSc when she began studying nutrition and entered the application process with her heart set on an internship. Madison talks to Sarah about how she ended up in a Master’s program instead of an internship, and how the application process taught her the importance of recognizing her strengths.
Madison grew up in a very active family of seven where food and nutrition always played an important role. She graduated high school with dreams of becoming a pharmacist and completed a BSc and MSc at University of Waterloo. Madison had taken an elective nutrition course in third year and knew she wanted to pursue dietetics, but it took some time before she was ready to commit. She would go on to enroll in the Food and Nutrition program at Ryerson.
Because she already had a Masters degree, Madison was determined to land an internship. However, when it came time to begin the application process, she found she was lacking in clinical experience. She spent months working on her resume, and in retrospect believes she spent too much time focusing on what she was lacking, rather than building up her strengths. While she didn’t get accepted to any internship programs, she was accepted to the Masters programs at Guelph and Ryerson. The integrated clinical work within the Guelph curriculum appealed to Madison, but then Covid-19 happened, and her plans changed. She is now beginning her MHSc at Ryerson, which she believes ended up being the best decision for her and her future as a dietitian.
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