COURSE CURRICULUM

The Master of Science in Nutrition Sciences program is a 52-credit professional degree that integrates advanced didactic coursework with supervised experiential learning (SEL) to prepare students for competency-based practice in dietetics and nutrition care. The curriculum is designed in alignment with Accreditation Council for Education in Nutrition and Dietetics (ACEND) standards and incorporates both scientific foundations and applied clinical training to ensure graduates are eligible for the national Registration Examination for Dietitians administered by the Commission on Dietetic Registration (CDR), leading to the Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) credential. The program begins with advanced scientific coursework in vitamin and mineral metabolism, biochemistry, nutritional pharmacology, food science, and research methodology, which establishes a strong evidence-based foundation for understanding human nutrition and disease processes. Students progress through integrated courses in nutrition across the lifespan, therapeutic cooking, food systems management, and community nutrition, each paired with supervised experiential learning components that provide hands-on practice in clinical, community, and foodservice environments. These SEL courses, including lifecycle, food systems, community nutrition, clinical nutrition, and culminating rotation experiences, allow students to directly apply theoretical knowledge in real-world settings while developing professional competencies. Clinical preparation is further strengthened through courses such as Nutrition Care Process and Physical Assessment, Nutrition Counseling, and Nutrition and Disease, which emphasize patient assessment, individualized care planning, and therapeutic interventions. The curriculum also incorporates leadership and management training through healthcare financial management coursework, ensuring graduates understand organizational operations within healthcare systems. A capstone project serves as the culminating academic requirement, allowing students to synthesize research, evidence-based practice, and applied nutrition knowledge into a comprehensive scholarly or applied project. Overall, the program develops professionals who are competent in medical nutrition therapy, public health nutrition, food systems management, and community-based interventions, while also emphasizing ethical practice, cultural competence, scientific inquiry, and lifelong learning.