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Master of Science in Nutritional Sciences: Dietetics
The Masters of Science in Dietetics program is an online 36 credit hour program open to Registered Dietitians (RD)†, or those who are RD-eligible†, or those who hold a Didactic Program in Dietetics verification statement. The program prepares students to practice at an advanced level by developing their understanding of research, increasing their ability for independent thought and providing up-to-date knowledge in the dietetics field. This program prepares individuals to integrate and apply principles from the biomedical sciences, human behavior, and management to design and lead effective food and nutrition programs in a variety of settings. The MS in Dietetics is a degree tailored for credentialed, practicing dietitians who seek to enhance their knowledge in a specific area of dietetics practice or retool for new career opportunities in dietetics practice. The program is not recommended for those who wish to pursue a PhD however, it may be appropriate for a Nutrition Practice Doctorate.
STUDENTS APPLYING TO THE PROGRAM:
- Must hold the credential of Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN); OR
- Must have met both the academic and supervised practice requirements of the Commission on Dietetic Registration and be ready to sit for the national credentialing exam to become a Registered Dietitian Nutritionist; OR
- Must hold a verification statement in a Didactic Program in Dietetics
The MS in Dietetics provides the opportunity to complete a master’s degree from a
top tier university with courses taught by some of the best Nutritional Sciences Graduate
Faculty in the nation. Because it is online, the program also provides flexible schedules
to meet your busy lifestyle.
The MS in Dietetics requires completion of 36 credit hours, including 9 core credits*, 6 OSU Nutrition Sciences Core credits**, 18 elective credits and 3 credits of a Graduate Capstone course. The capstone course includes a research paper and presentation as the final requirement for graduate students in NSCI's Master of Science degree, non-thesis option. A faculty advisor and the graduate committee from the Nutritional Sciences department must approve a student’s schedule of courses.
Program Core Credits:
- STAT 5013* - Statistics for Experimenters I or equivalent
- NSCI 5123* - Research Methods in Nutritional Sciences
- NSCI 5963* - Environmental Scanning and Analysis (equivalent to Current Issues and Trends)
OSU Nutritional Sciences Core Credits and Non-thesis Creative Component:
- NSCI 5033** - Macronutrients in Human Nutrition (equivalent to Advanced Human Nutrition: Macronutrients)
- NSCI 5043** - Micronutrients in Human Nutrition
- NSCI 5843** - Graduate Capstone
- NSCI 5013 – Financial Management and Cost Controls in Dietetics
- NSCI 5053 – Functional Foods for Chronic Disease Prevention
- NSCI 5103 – Grant Writing for the Professional
- NSCI 5133 – Advanced Nutrition for Exercise and Sport (equivalent to Nutrition and Human Performance)
- NSCI 5203 – Nutrition in Wellness
- NSCI 5213 – Entrepreneurship in Food Service and Dietetics (equivalent to Entrepreneurship Theory and Practice)
- NSCI 5223 – Advanced Nutrition Across the Life Span (equivalent to Nutrition: A Focus on Life Stages)
- NSCI 5240 - Contemporary Issues in Nutrition
- NSCI 5313 – Dietary and Herbal Supplements
- NSCI 5323 – Nutrition and Physical Activity in Aging
- NSCI 5363 – Maternal and Child Nutrition
- NSCI 5373 – Childhood Nutrition (equivalent to Pediatric Clinical Nutrition)
- NSCI 5443 – Nutrigenomics and Nutrigenetics
- NSCI 5543 – Obesity Across the Life Span
- NSCI 5553 – Global Nutrition and Food Security (equivalent to International Nutrition and World Hunger)
- NSCI 5613 – Advanced Nutrition Education and Counseling (equivalent to Nutrition Education and Counseling)
- NSCI 5643 – Advanced Medical Nutrition Therapy
- NSCI 5683 - Fundamentals of Leadership in Dietetics
- NSCI 5713 - Advanced Community Nutrition (equivalent to Public Health Nutrition)
- NSCI 5753 – Health Care Administration
- NSCI 5913 - Nutritional Epidemiology (equivalent to Pediatric Clinical Nutrition)
- NSCI 6033 - Phytochemicals in Reduction of Chronic Disease
- NSCI 6223 - Nutrition In Immunology
- NSCI 6243 – Nutrition and Cancer (equivalent to Nutritional Aspects of Oncology)
- NSCI 6643 – Clinical Aspects of Nutrition Support
- STAT 5013 Statistics for Experimenters I Introductory statistics course for graduate students. Descriptive statistics, basic probability, probability distributions, fundamentals of statistical inference, hypothesis testing, regression, one-way classification, analysis of variance, comparative experiments, correlation and linear regression, introduction to categorical data analysis.
- NSCI 5033 Macronutrients in Human Nutrition (equivalent to Advanced Nutrition: Nutrigenomics, Nutrigenetics& Advanced Lipid Metabolism
in Human Nutrition)
This course is designed to give students the opportunity to explore and integrate topics and ideas that are at the forefront of the field of nutritional science. The course will require students to examine topics that are new and/or controversial and have implications that range from the cellular/molecular/biochemical level up to clinical/educational level. The primary goal of this course will be to emphasize the integrative and complex nature of human nutrition research from basic science to clinical studies to population studies and dietary recommendations.
- NSCI 5043 Micronutrients in Human Nutrition Interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the coordination of structure and function is related to the metabolic needs of the cell and its response to the environment. This integrated approach will form the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states.
- NSCI 5123 Research Methods in Nutritional Sciences Basic components of the research process and the application of various research methods in dietetics, including the use of various research designs for answering research questions, methods for conducting research, evaluation of research articles, development of research proposals, communication of research findings, and demonstration of understanding of ethical issues in research.
- NSCI 5843 Non-Thesis Creative Component Prerequisite(s): Final Semester and consent of the instructor. A guided course serving as the final requirement for graduate students in NSCI’s Master of Science degree, non-thesis option. Not recommended for student interested in pursuing a PhD.
- NSCI 5963 Enrvironmental Scanning and Analysis (equivalent to Current Issues and Trends) Discussion of changes in the economic, social, ethical, political, legal, technological, and ecological environments in which dietitions practice. Implications of these changes for education, practice and research within the field with particular emphasis on the healthcare industry.
- NSCI 5013 Financial Management and Cost Controls in Dietetics This course overviews the fundamental knowledge of financial management, managerial accounting and operational cost controls for dietetics, hospitality and related industries. Important topics include review of managerial accounting concepts, value and risk analyses, budgeting, asset management, expansion via franchising and management contracts, cost-volume-profit analyses, and operational applications for financial performance.
- NSCI 5053 Functional Foods for Chronic Disease Prevention Integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.
- NSCI 5103 Grant Writing for the Professional Grant writing, identifying external funding, managing grants, preparing manuscripts for peer-reviewed publication, and preparing papers and poster for presentation at professional meetings.
- NSCI 5133 Advanced Nutrition for Exercise and Sport (equivalent to Nutrition and Human Performance) This course is designed to develop an understanding of nutrition, based upon knowledge of the biochemical and physiological process and functions of specific nutrients in meeting nutritional requirements. Emphasis will be placed upon the relationship of optimal nutrition and physical efficiency and performance.
- NSCI 5203 Nutrition and Wellness Course will address wellness promotion through nutrition. Nutritional risk and protective factors will be examined as they relate to public health and individual nutrition.
- NSCI 5213 Entrepreneurship in Dietetics Development and management of small businesses or private practice within the dietetics industry. Business plan development, marketing, cost considerations. Overview of consulting to healthcare and hospitality operations and examination of skills required for success.
- NSCI 5223 Advanced Nutrition Across the Life Span (equivalent to Nutrition: A Focus on Life Stages) The influence of normal physiological stresses on nutritional needs throughout the life span will be explored. Evaluating dietary intake and identifying appropriate community nutrition services will be included in the on-line discussions. Specific considerations, such as the influence of age and cultural heritage, will be incorporated. An opportunity will be given to each student to plan, present, and evaluate a mini nutrition education lesson.
- NSCI 5240 Food Culture This course is designed as a survey of topics that affect how we perceive food in the modern world. Food is examined as a badge of cultural identity, focus of media scrutiny and promotion, symbol of religion, and driver of technology.
- NSCI 5313 Dietary and Herbal Supplements (NOTE: Students are advised to complete Human Physiology prior to enrollment) Explore the safety and efficacy of botanical/herbal and dietary supplements in health applications including: dietary supplementation in the prevention and treatment of chronic disease.
- NSCI 5323 Nutrition and Physical Activity in Aging This course identifies the basic physiological changes during aging and their impacts in health and disease. The focus will be on successful aging with special emphasis on physical activity and nutrition. Practical application to community settings is addressed.
- NSCI 5363 Maternal and Infant Nutrition (equivalent to Maternal and Child Nutrition) This course is a critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. The course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity.
- NSCI 5373 Childhood Nutrition This course examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medical conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.
- NSCI 5423 Food Writing for Professionals Understanding and appreciating how to communicate effectively in writing about food and food-related topics. Hands-on experience in research and writing for various audiences and types of media.
- NSCI 5453 Nutrition and Health Disparities Examination of nutrition and health disparities in the U.S. Identifcation of sociocultural
determinants of health and their influence on nutrition and health outcomes. Exploration
of interdisciplinary strategies to reduce nutrition and health disparities.
- NSCI 5513 Public Health Nutrition This course examines U.S. public health and nutrition concerns in diverse U. S. populations, examines nutritional status in communities, looks at health communication and considers nutrition policies and community-based nutrition-based interventions. Students explore roles of dietitians, nutritionists, and others in developing and delivering nutrition policies and interventions in U. S. communities.
- NSCI 5543 Obesity Across the Life Span Exploration of the affects that obesity has on public health, the healthcare system, and society in general. Overview of strategies to prevent obesity across the lifespan.
- NSCI 5553 Global Nutrition and Food Security Advanced study of the magnitude, causes, and nature of hunger and undernutrition in low income countries; emphasis on programs, policies and planning directed toward alleviating hunger.
- NSCI 5613 Advanced Nutrition Education and Counseling (equivalent to Nutrition Counseling and Education Methods) Nutrition education for groups and individuals in clinical and community settings. Includes discussion and experience in applying learning theory, assessing educational needs, stating goals and objectives, selecting learning activities, implementing and evaluating instruction, and documenting care provided.
- NSCI 5643 Advanced Medical Nutrition Therapy The course will discuss the role of diet in disease including diet as a factor related to prevention of disease or illness, diet as an etiologic agent in illness and diet as a treatment for disease. Medical nutrition therapy is the use of specific nutrition services to treat an illness, injury or condition and involves two phases: 1) assessment and 2) treatment, which includes diet therapy, counseling and/or the use of specialized nutrition supplements.
- NSCI 5683 Fundamentals of Leadership in Dietetics Study of key issues in the theory, research, and application of leadership within the context of dietetics practice. Includes defining leadership, understanding effective/dysfunctional leadership, and gaining greating insight into one's own leadership style and functioning.
- NSCI 5713 Advanced Community Nutrition Current issues in community nutrition with emphasis on program development and evaluation of community nutrition programs. Analysis of the impact of economic, political, legislative and cultural diversity factors in the field of community nutrition.
- NSCI 5753 Health Care Administration Comprehensive review of current health care institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments. Current issues in today's healthcare environment and challenges which must be met by healthcare administrators.
- NSCI 6033 Phytochemicals in Reduction of Chronic Disease The course is an overview on phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. It will cover recent findings on chemistry, physiological functions, potential health implications of phytochemicals and integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.
- NSCI 6223 Nutrition in Immunology Principles and issues related to nutrition and immunology. Impact of nutrients and nutritional status on integrity of the immune system.
- NSCI 6243 Nutrition and Cancer (equivalent to Nutritional Aspects of Oncology) Students will gain understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, the role of nutrition in specific cancers will be explored. Students will learn about sources of information for cancer prevention programs, and how to apply this information to clinical patient management.
- NSCI 6643 Clinical Aspects of Nutrition Support Specialized nutrition assessment and support. Review of energy expenditure and substrate utilization in specific disease states. Current methods for the initiation and management of enteral and parenteral nutrition therapy including access, metabolic and mechanical complications. Evaluation of nutrition support methodology in selected disease states.