Family and Consumer Sciences, M.S., Concentration in Nutritional Sciences for Continuing DIP Graduates (NS-DIP)

Total Credit Hours in NS-DIP Concentration - 33 hours

II. Program Requirements

Year 1

Professional Core-9 hour

FCSG 5800 Research in Foods and Nutrition ( 3 )  

FCSG 5420 Biostatistics ( 3 )  

Nutritional Science Concentration Course- 9 hours

FCSG 5600 Advanced Nutrition ( 3 )  

FCSG 5630 Sports Nutrition ( 3 )  

FCSG 5740 Pediatric Nutrition ( 3 )  

FCSG 5640 Public Health Nutrition ( 3 )  

* Students must maintain a 3.3 cumulative GPA in Year 1 to continue into Year 2. If a student does not meet the GPA requirement, they can continue by transferring to the general NS concentration. 

Year 2

DIP Required Course- 9 Hours

FCSG 5910 Nutrition Through the Life Cycle ( 3 )  

FCSG 5920 Special Problems in Dietetics ( 3 )  

FCSG 5930 Applied Medical Nutrition Therapy ( 3 )  

Internship Capstone- 6 Hours

FCSG 6000 Dietetics Internship ( 6 )  

III. Exit Requirements

1. A cumulative grade point average of 3.0 or higher is required.
2. Successful completion of at least 33 credit hours of required NS-DIP course is required as well as 15 hours of community service and attendance at Food & Nutrition Conference & Expo (FNCE)
3. Successful completion of 6 credit hours of supervised internship practice is required.
4. Performance survey completed by site preceptor must show evidence of performing as an entry-level Registered Dietitian Nutritionist (RDN) in all rotations.
5. Successful completion of a RDN Comprehensive Exit Examination (85% minimum is required.
6. Met all RDN Eligibility Requirement evidenced by VS
7. Agree to take RDN exam within 12 months of completing the program.