Mission
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:
- to prepare professionals who integrate evidence-based nutrition knowledge and interdisciplinary skills to change dietary behavior needed for promotion of health
- to produce leaders who are able to design and implement programs to provide nutrition care in acute care settings, communities and educational institutions
- 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:
- have integrated the latest advances in nutrient metabolism science knowledge to deal with various health challenges
- have demonstrated critical thinking in the interpretation of the most recent nutrition and food research
- have applied professional and inter-professional teamwork skills and ethical standards in the application of nutrition care
- have demonstrated continuous active learning and awareness of current trends in nutrition and food science through relevant information sources
- have designed and implemented research protocols and used validated and reliable methodology in the field of nutrition and food science
- have used pertinent statistical analyses to interpret scientific data
- have managed available resources and developed programs that integrate promotion of nutritional well-being with cultural needs
- have prepared and delivered presentations and behavior modification techniques to educate and better the health of individuals and groups
Curriculum
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
YEAR ONE
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.)
YEAR TWO
Fall (9 credits)
- Elective course (3 cr.)
- NUT799 Thesis (6 cr.)
Spring (6 credits)
- Elective course (3 cr.)
- Elective course (3 cr.)
