Nutrition Science, MA

Contact

Sudha Raj, Graduate Program Director

562 White Hall

315-443-2556

sraj@syr.edu

Nicole Beckwith, Director of the MA in Nutrition Science

555 White Hall

315-443-2396

nmbeckwi@syr.edu

Program Description

The program builds upon the foundation, knowledge, and skills students have acquired from accredited didactic programs in dietetics or other bachelor’s degree programs along with pre-requisite coursework. The carefully structured program integrates didactic and supervised experiential learning in the application of the nutrition care process and is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Upon completion of the program, graduates are eligible to take the credentialing examination for registered dietitians offered through the Commission on Dietetics Registration.

Admission

The priority deadline for applications is February 15th. Applications will be accepted until the desired enrollment is reached.

Application
Non-refundable application fee
Official transcripts of earlier academic degrees
Resume
Three letters of recommendation (preferably from faculty members)
Personal statement reflective of career goals and objectives (including research)
International Student Language Proficiency Documentation

In addition to the general admissions requirements of the Graduate School, Nutrition Science Graduate Program applicants must document completion of the following:

WRT 105/205 Writing I & II - or equivalent 6 crs.
PSY 205 Psychology- or SOC 101 Introductory Sociology or equivalent 3 crs.
BIO 121/123 General Biology I & II - or equivalent 6 crs.
BIO 216/217 Anatomy & Physiology I & II (plus lab) - or equivalent 6-8 crs.
CHE 106/116 Chemistry I & II - or equivalent 6 crs.
MAT 221 Statistics- or equivalent 3 crs.
NSD 225 Nutrition in Health - or equivalent 3 crs.
A course in food safety/service or ServeSafe Manager Certification
An introductory food science course or food preparation course
A course in quantity food preparation and production

While no single factor determines entry to the program, competitive applicants typically have a minimum of:

G.P.A. of 3.00 or higher (undergraduate and/or master’s degree)

Admission decisions are made by the Nutrition Science Graduate Admissions Committee and are based on the student’s academic background (i.e., G.P.A.,), experience (e.g., research activity, related work experience), letters of recommendation, personal statement and areas of interests.

Part-Time Study

There is no part-time option for this program.

Financial Support

Limited department financial aid is available in the form of graduate assistantships and scholarships for students enrolled in masters and doctoral programs. Financial aid is determined based on merit.

Additional information regarding graduate financial aid can be found at https://www.syracuse.edu/admissions/cost-and-aid/apply/graduate/

Transfer Credit

With approval of the program director, a maximum of 30 percent of credits counted toward the master’s degree may be transferred from another institution provided that the credits are an integral part of the degree program, and the student earns a grade of B or higher.

Degree

The M.A. degree requires the completion of a minimum of 51 credits.

Student Learning Outcomes

1. Utilize the nutrition care process with individuals, groups or populations in a variety of practice settings.

2. Integrate the principles of cultural competence within own practice and when directing services.

3. Apply an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness.

4. Integrate knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle.

5. Engage in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy.

6. Demonstrate leadership skills to guide practice.

7. Apply current research and evidence-informed practice to services.

51 credits total required for the MA degree in Nutrition Science

Core Courses (16 credits)

NSD 654 - Nutrition Research Methods 3 credit(s)
NSD 665 - Metabolism of Micronutrients 3 credit(s)
NSD 667 - Metabolism of Macronutrients 4 credit(s)
NSD 695 - Nutritional Status Evaluation 3 credit(s)
And choose one of the following:
HFS 621 - Statistical Concepts I 3 credit(s)
OR
PHP 630 - Analysis of Public Health Data 3 credit(s)

Required Dietetics Courses (35 credits)

NSD 511 - Nutrition Education 3 credit(s)
NSD 512 - Nutrition Counseling 3 credit(s)
NSD 627 - Public Health Nutrition 3 credit(s)
NSD 635 - Nutrition Leadership and Management 3 credit(s)
NSD 637 - Integrative and Functional Nutrition 3 credit(s)
NSD 648 - Dietetics Practice Across the Lifespan 3 credit(s)
NSD 650 - Dietetics Practicum 1-6 credit(s) (4 crs. total of NSD 650 required.)
NSD 675 - Practicum Pre-Planning 0 credit(s)
NSD 680 - Seminar in Food and Nutrition 1-3 credit(s) (2 crs. total of NSD 680 required.)
NSD 681 - Clinical Nutrition Therapy I 3 credit(s)
NSD 682 - Clinical Nutrition Therapy I Lab 1 credit(s)
NSD 683 - Clinical Nutrition Therapy II 3 credit(s)
NSD 684 - Clinical Nutrition Therapy II Lab 1 credit(s)
And choose one of the following:
NSD 555 - Food, Culture and Environment 3 credit(s)
NSD 652 - Mediterranean Food and Culture: A Florence Experience 3 credit(s) *
NSD 669 - South Asia - Family, Food and Healthcare Systems 3 credit(s) *
*Elective courses NSD 652 and NSD 669 include a travel abroad component. Students will register for a zero-credit travel class in the semester following either NSD 652 or NSD 669 course work. Please see course instructor for details.

Comprehensive Examination

The comprehensive examination for the M.A. degrees consists of an essay test on advanced topics in nutrition and an oral examination.

Master’s students are required to complete the master’s Comprehensive Examination as part of their master’s degree and must pass this in order to receive their degree. The Master’s Comprehensive Examination is given to candidates who are in the final stages of completing all requirements for the master’s degree. This examination provides the master’s candidate an opportunity to demonstrate his/her capabilities for critical analysis and thinking and assimilation of information contained in the body of nutrition literature. If the student fails to pass the Comprehensive Exam, they will be given a second chance to complete it. Failure to pass the second time will result in suspension from the Nutrition Science Graduate Program.

Satisfactory Progress

Certification for an advanced degree at Syracuse University requires a minimum average of 3.0 for work comprising the program for the degree and a 2.8 average for all credits earned. Nutrition Science MA students must also attain a B or better in all required course work.