Students admitted to the M.S. Dietetics program are required to complete the following 400-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.
Undergraduate Course Requirements (27 credits)
|FN 465||Clinical Dietetics||3|
|FN 466||Nutrition Assessment Laboratory||1|
|FN 491||Community Nutrition||3|
|FN 464||Nutrition Counseling||3|
|FN 471||Quantity Food Production and Equipment Lab||2|
|FN 470||Quantity Food Production and Equipment||3|
|FN 305||Nutrition in the Life Cycle||3|
|FN 453||Research Methods in Food Nutrition||3|
|FN 492||Nutrition Education||3|
|STAT 431||Statistical Analysis||3|
This degree requires 30 credits of 500-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)
|FN 509||Nutrition and Dietetics Professional Skills||1|
|FN 565||Nutrition Therapy and Disease||3|
|FN 566||Applied Clinical Dietetics||7|
|FN 570||Management and Leadership in Dietetics||3|
|FN 571||Applied Food and Nutrition Management||7|
|FN 591||Applied Community Nutrition||5|
|FCS 599||Non-thesis Master's Research||2|
- 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.