Dietetics (M.S.)
Students admitted to the M.S. Dietetics program are required to complete the following 4000-level courses. These courses can be completed during the fourth year of the B.S. Food and Nutrition major for students in the 3+2 or as part of the first year of the M.S. Dietetics.
For more information, please review the Master of Science in Dietetics Guidebook.
Undergraduate Course Requirements (27 credits)
| Code | Title | Hours |
|---|---|---|
| FN 4500 | Global Nutrition | 3 |
| FN 4640 | Nutrition Counseling | 3 |
| FN 4650 | Clinical Dietetics | 3 |
| FN 4660 | Nutrition Assessment Laboratory | 1 |
| FN 4700 | Quantity Food Production and Equipment | 3 |
| FN 4710 | Quantity Food Production and Equipment Lab | 2 |
| FN 4911 | Community Nutrition | 3 |
| FN 4920 | Nutrition Education | 3 |
| STAT 4310 | Statistical Analysis | 3 |
| ESHS 455 | Design & Analysis of Research in Movement Sciences | 3 |
| Total Hours | 27 | |
This degree requires 30 credits of 5000-level courses and at least 1,000 hours of supervised experiential learning in nutrition and dietetics settings culminating in successful completion of a comprehensive final exam. It is accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
M.S. in Dietetics Course Requirements (30 credits)
| Code | Title | Hours |
|---|---|---|
| FCS 5010 | Seminar | 2 |
| FN 5090 | Nutrition and Dietetics Professional Skills | 1 |
| FN 5650 | Nutrition Therapy and Disease | 3 |
| FN 5660 | Applied Clinical Dietetics | 7 |
| FN 5700 | Management and Leadership in Dietetics | 3 |
| FN 5710 | Applied Food and Nutrition Management | 7 |
| FN 5910 | Applied Community Nutrition | 5 |
| FCS 5990 | Non-thesis Master’s Research | 2 |
| Total Hours | 30 | |
Students will:
- Apply foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups and organizations.
- Apply and integrate client/ patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.
- Apply food systems principles and management skills to ensure safe and efficient delivery of food and water.
- Apply community and populations nutrition health theories when providing support to community or population nutrition programs.
- Demonstrate leadership, business and management principles to guide practice and achieve operational goals.
- Integrate evidence-informed practice, research principles and critical thinking into practice.
- Demonstrate professional behaviors and effective communication in all nutrition and dietetics interactions.