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Graduate Programs Tuition and Fees

Degree Description

The Master of Science in Nutrition is an online, 33 credit hour program with two concentrations: Dietetic Internship Concentration and Non-Internship Concentration. Both concentrations are designed to meet societal needs for highly trained nutrition professionals.

Transfer Credit and GPA

A total of 12 graduate hours may be transferred from a regionally accredited graduate school. All transfer credit must be approved by the student’s advisor and collegiate graduate coordinator. All transfer credit must have been earned within the eight-year period allowed for the degree. The student must have an overall GPA of at least 3.00 on graduate-level work at °ÄÃÅ¿ª½±½á¹û and a grade of B or better in any course that the student wishes to transfer to °ÄÃÅ¿ª½±½á¹û. It is the responsibility of the student to initiate a request for transfer of credit. Graduate transfer credit will not be posted to the student’s transcript or included in the calculation of the student’s GPA until the graduation transcription is prepared.

Admission Requirements

For both concentrations, applicants must meet the °ÄÃÅ¿ª½±½á¹û Graduate admission requirements .

Additional requirement for admission to the Dietetic Internship Concentration is as follows:

*Students must be accepted to the MSU Dietetic Internship Program accredited with the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Non-Intership Concentration of M.S. in Nutrition

Graduate students enrolled in the Non-Internship Concentration will complete a 33 credit hour program that includes courses in nutrient metabolism, lifecycle nutrition, pathophysiology, nutrition for the aging adult, performance nutrition, trends in the food supply, statistics and nutrition research. Students in the Non-Internship Concentration also have the opportunity to take elective courses aligned with their professional goals.

Curriculum

• NTN 620 Nutrition for the Aging Adult
• NTN 621 Performance Nutrition
• NTN 622 Trends in the Food Supply
• NTN 623 Leadership and Management in Food, Nutrition and Dietetics
• NTN 630 Nutrient Metabolism
• NTN 633 Nutrition Throughout the Life Cycle
• NTN 635 Pharmacology for Allied Health Professionals
• NTN 645 Pathophysiology for Nutrition-Related Diseases
• Three Approved Electives for 9 hours
  A list of approved electives will be provided by an academic advisor.

 

NOTE: Above curriculum establishes eligibility in the state of Kentucky for licensure as a Certified Nutritionist. .