Academic Catalog 2017–2018

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Master of Science in Nutrition


The mission of the M.S. in Nutrition is to prepare graduates who can contribute to the prevention and management of nutrition-related problems in order to improve the health and well-being of individuals and groups.

Program Objectives

The objectives of the program are:

  1. to prepare professionals who integrate evidence-based nutrition knowledge and interdisciplinary skills to change dietary behavior needed for promotion of health
  2. to produce leaders who are able to design and implement programs to provide nutrition care in acute care settings, communities and educational institutions
  3. to produce investigators with the required competencies to interpret, design and conduct research in the field of nutrition and food science

Learning Outcomes

Upon completion of the program, graduates will:

  1. have integrated the latest advances in nutrient metabolism science knowledge to deal with various health challenges
  2. have demonstrated critical thinking in the interpretation of the most recent nutrition and food research
  3. have applied professional and inter-professional teamwork skills and ethical standards in the application of nutrition care
  4. have demonstrated continuous active learning and awareness of current trends in nutrition and food science through relevant information sources
  5. have designed and implemented research protocols and used validated and reliable methodology in the field of nutrition and food science
  6. have used pertinent statistical analyses to interpret scientific data
  7. have managed available resources and developed programs that integrate promotion of nutritional well-being with cultural needs
  8. have prepared and delivered presentations and behavior modification techniques to educate and better the health of individuals and groups


A minimum of 30 credits are required to graduate, distributed as follows:

  • Required Core Courses (12 credits)
  • Elective Courses (12 credits)
  • Thesis (6 credits)

Required Core Courses (12 credits)

  • NUT701 Advanced Biostatistics (3 cr.)
  • NUT702 Research Methods for Nutrition and Food Science (2 cr.)
  • NUT751 Advanced Nutrient Metabolism I (3 cr.)
  • NUT752 Advanced Nutrient Metabolism II (3 cr.)
  • NUT791 Graduate Seminar (1 cr.)

Elective Courses (12 credits)

Students must choose four of the following:

  • NUT712 Advanced Quality Systems (3 cr.)
  • NUT713 Food Product Development (3 cr.)
  • NUT720 Advanced Nutrition Assessment (3 cr.)
  • NUT723 Advanced Therapeutic Nutrition (3 cr.)
  • NUT731 International Nutrition/Nutrition in Emergencies (3 cr.)
  • NUT741 Sports Nutrition (3 cr.)
  • NUT761 Nutritional Epidemiology (3 cr.)
  • NUT781 Special Topics in Nutrition and Food science (3 cr.)

Thesis (6 credits)

Recommended Study Plan


Fall (8 credits)

  • NUT702  Research methods for Nutrition and Food Science (2 cr.)
  • NUT751  Advanced Nutrient Metabolism I (3 cr.)
  • Elective course (3 cr.)

Spring (7 credits)

  • NUT701  Advanced Biostatistics (3 cr.)
  • NUT752  Advanced Nutrient Metabolism II (3 cr.)
  • NUT791 Graduate Seminar (1 cr.)


Fall (9 credits)

  • Elective course (3 cr.)
  • NUT799 Thesis (6 cr.)

Spring (6 credits)

  • Elective course (3 cr.)
  • Elective course (3 cr.)