COURSE CURRICULUM

The Master of Science in Nutrition and Dietetics requires completion of 48 to 56 graduate credits and includes more than 1,000 hours of practicum-based learning in clinical nutrition, food service management, and community nutrition settings. The program is designed to prepare students for professional practice as registered dietitians through advanced coursework, supervised experiential learning, research training, and evidence-based clinical practice. Students must earn a grade of B- or higher in graduate courses for credits to count toward the degree. Required courses provide comprehensive preparation across multiple areas of nutrition and dietetics, including managerial skills, dietetics principles and practice, clinical nutrition, community nutrition, counseling, sustainable food systems, and medical nutrition therapy. Courses such as NUTR 831 Dietetics: Clinical Theory and Practice and NUTR 832 Dietetics: Food Service and Community combine classroom learning with supervised practical experiences that strengthen students’ skills in patient care, nutrition assessment, foodservice systems, and public health nutrition. Students also complete NUTR 836 Sustainable Food Systems and Culinary Arts Practicum, which explores sustainability, food systems, and applied culinary practices relevant to modern nutrition careers. Advanced science-based coursework includes Nutritional Biochemistry, Advanced Pathophysiology and Clinical Care, and Practical Applications in Medical Nutrition Therapy, helping students understand disease processes, metabolism, nutrition interventions, and evidence-based healthcare practices. Behavioral Nutrition and Counseling develops communication and counseling skills needed for patient education and nutrition behavior change. The curriculum also includes a year-long research sequence through NUTR 960 and NUTR 961 Research Methods in Nutritional Science, which provides training in research design, data analysis, scientific investigation, and interpretation of nutrition research. Students may further personalize their education through approved elective courses in areas such as sports nutrition, diabetes care, community nutrition, sustainable food systems, nutritional epidemiology, pediatric nutrition, weight management, and gut microbiome research. Some previously completed equivalent coursework may allow substitution with graduate electives. The program integrates academic instruction, clinical experiences, food systems education, counseling, and research training to prepare graduates for successful careers in clinical dietetics, healthcare, community nutrition, foodservice management, wellness programs, public health, and advanced professional or doctoral study in nutrition and dietetics.