Clinical Nutrition & Dietetics - M.S.
The innovative 16-month Master of Science in Clinical Nutrition & Dietetics hybrid program serves students who have earned a bachelor's degree and have completed the required prerequisites. It has been granted candidacy status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics and meets requirements set forth for students seeking RD/RDN credentialing. Each new cohort begins in the fall semester and completes the program at the end of the next fall semester.
The program builds upon Johnson & Wales University’s tradition of hosting strong culinary nutrition and nutrition and dietetics programs. Students take courses in nutrition and health wellness, research and inquiry, grantsmanship, nutrition education and counseling, current topics in nutrition, advanced medical nutrition, culinary nutrition and foodservice management, and clinical supervised experiential learning with emphasis on interprofessional collaboration. This hands-on experience includes at least 1,000 hours of supervised and alternative experiential learning.
Upon completion of the program requirements, students receive a Master of Science in Clinical Nutrition & Dietetics and verification statement to confirm their eligibility to take the Commission on Dietetic Registration credentialing exam to become a Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN).
Upon completion of the program, graduates are expected to:
- Leverage comprehensive and science-based expertise in the nutrition and dietetics fields to educate appropriate stakeholders.
- Integrate client/patient-centered principles and competent nutrition and dietetics practice to ensure positive outcomes.
- Oversee and implement food systems management skills and principles to ensure safe and efficient food production and delivery.
- Customize evidence-based, nutrition-focused programming and political advocacy to support positive outcomes for diverse communities/populations.
- Use leadership, business management, and continuous quality improvement principles to guide practice and achieve operational goals.
- Integrate evidence-informed practice, research principles, and critical thinking into practice.
- Demonstrate professional behaviors and effective communication in nutrition and dietetics interactions.
Clinical Nutrition & Dietetics
Master of Science
Credits Foundation Courses * | ||
| DIET5030 | Introduction to Dietetics I ** | 3 |
| DIET5060 | Introduction to Dietetics II ** | 3 |
| Core Courses | ||
| DIET5350 | Nutrition for Health & Wellness Experience | 3 |
| DIET5550 | Nutritional Counseling and Education Experience | 3 |
| DIET5600 | Culinary Nutrition and Food Service Management | 5 |
| DIET5700 | Current Topics in Nutrition Seminar ** | 1 |
| DIET6150 | Clinical Supervised Practice Experience I | 3 |
| DIET6450 | Clinical Supervised Practice Experience II | 9 |
| NUTR5100 | Macronutrients in Human Nutrition ** | 3 |
| NUTR5200 | Micronutrients in Human Nutrition ** | 3 |
| NUTR5300 | Nutrition for Health and Wellness ** | 3 |
| NUTR5500 | Nutritional Counseling and Education ** | 3 |
| NUTR6100 | Advanced Clinical Nutrition ** | 3 |
| NUTR6200 | Grantsmanship and Publication ** | 3 |
| NUTR6950 | Nutrition Capstone | 3 |
| RSCH5700 | Research and Inquiry ** | 3 |
| Total Credits | 48.0-54.0 | |
- *
Foundation courses are required for students without a DPD verification statement.
- **
Courses may only be available online. Students should consult with their academic advisor regarding course availability and for planning purposes.
Admissions Criteria
You must have earned one of the following:
Bachelor’s degree in nutrition from a regionally accredited institution with a overall minimum cumulative GPA of 3.0/4.0 and a signed verification statement from a Didactic Program in Dietetics (DPD)
Or
Bachelor’s degree from a regionally accredited institution and successful completion of the following prerequisites with a minimum grade of “B” for Introduction to Nutrition course for nutrition majors and a minimum grade of “C” for all other courses and an overall minimum cumulative GPA of 3.0/4.0:
- Anatomy and/or Physiology with laboratory
- General Chemistry with laboratory
- Organic Chemistry with or without laboratory
- General Biology with or without laboratory
- Microbiology with laboratory
- Biochemistry with or without laboratory
- Statistics
- SERV Safe Foodservice Certification
DPD Verification Statements must have been signed within the past five years, and prerequisite courses must have been taken within the past five years.
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s Licensure & Professional Certification Disclosures.
Application Process
Students must apply via the Dietetic Internship Centralized Application Process (DICAS). Be prepared with the following information to complete the application:
1. Transcripts from all accredited universities attended
2. A minimum of three letters of recommendation.
3. Personal Statement (maximum of 1500 words)
4. Résumé or CV
Upon being selected as a finalist for the program, students must complete an in-person or virtual interview to assess interpersonal and communication skills, as well as overall commitment to the field of nutrition and dietetics.