Students seeking admission to the M.S. Dietetics program are required to complete the following undergraduate coursework. These courses can be completed during the fourth year of the B.S. Food and Nutrition major at the University of Idaho or will need to be completed as part of the first bridging year of the M.S.
Undergraduate Course Requirements (26 credits)
|FCS 362||Introduction to Clinical Dietetics||3|
|FCS 389||Intro Clinical Nutrition Lab||1|
|FCS 463||Helping Skills in Dietetics||2|
|FCS 473||Community Nutrition||3|
|or H&S 490||Health Promotion|
|FCS 482||Quantity Food Production and Equipment||3|
|FCS 483||Quantity Food Production and Equipment Lab||2|
|FCS 486||Nutrition in the Life Cycle||3|
|FCS 491||Research Methods in Food Nutrition||3|
|or PEP 455||Design & Analysis of Research in Movement Sciences|
|FCS 492||Nutrition Education||3|
|STAT 431||Statistical Analysis||3|
This degree will require 33 credits of 500-level courses and at least 1,200 hours of supervised experiential learning in nutrition and dietetics settings culminating in successful completion of a comprehensive final exam. It will be accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
M.S. in Dietetics Course Requirements (32 credits)
|FCS 509||Nutrition and Dietetics Professional Skills||1|
|FCS 565||Nutrition Therapy and Disease||4|
|FCS 566||Applied Clinical Dietetics||7|
|FCS 573||Applied Community Nutrition||5|
|FCS 587||Management and Leadership in Dietetics||3|
|FCS 588||Applied Food and Nutrition Management||7|
|FCS 599||Non-thesis Master's Research||1|
- 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.