Master of Science in Nutrition Curriculum

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Master of Science in Nutrition

The schedule below fulfills the requirements for the combined Dietetic Internship and Master of Science in Nutrition with an emphasis in dietetics leadership (DI/MS) program.

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Summer One

  • 4 credits
  • This course allows the student to understand and demonstrate knowledge of descriptive and inferential statistics used in research, and apply their knowledge to real-world situations and research questions. Emphasis is placed on distinguishing similarities and differences among statistical tests, and recognizing the essentiality of statistics for producing and comprehending scientific research.

Fall One (Odd Year Start)

  • 4 credits
  • This course provides an overview of research methods, reviews of the evidence on the role of physical activity/exercise in the development and treatment of chronic disease, and expands on exercise research and testing protocols for both healthy and special populations. Prerequisite: DATA 608: Statistics and Research Analysis—Nutrition or permission of the instructor.
  • 2 credits
  • This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course.

OR Fall One (Even Year Start)

  • 2 credits
  • This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course.
  • 2 credits
  • This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition or related fields.
  • 3 credits
  • This course is designed to provide a comprehensive view of the nature and practice of leadership. Among the topics explored are historical, philosophical and theoretical foundations; ethics and values; power and influence; conflict management; and effective leadership in formal organizations.

Spring One

  • 2 credits
  • This course will explore the advanced principles of nutrition counseling and education for the general population and for individuals with special health needs. Prerequisite: Medical Nutrition Therapy course.
  • 4 credits
  • This course allows the student to utilize knowledge of nutrition, physiology, and other natural sciences in studying nutritional interventions for individuals with complex pathologic conditions. Emphasis will be placed on learning and using evidenced-based recommendations for dietetics practice. Prerequisite: Medical Nutrition Therapy course.
  • 4 credits
  • This course provides an overview of research methods, reviews the evidence on the role of physical activity/exercise in the development and treatment of chronic disease, and expands on exercise research and testing protocols for both healthy and special populations. Prerequisite: DATA 608: Statistics and Research Analysis-Nutrition or permission of the instructor.

Summer Two

  • 4 credits
  • This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, extension services, and public health facilities. Prerequisites: FND 601 and FND 604

Note: All supervised practice experiences are arranged by program faculty for DI/MS interns.

A sample FND 606 supervised practice rotation schedule is available here.

Fall Two (Odd Year Start)

  • 2 credits
  • This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course.
  • 2 credits
  • This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition or related fields.
  • 3 credits
  • This course is designed to provide a comprehensive view of the nature and practice of leadership. Among the topics explored are historical, philosophical and theoretical foundations; ethics and values; power and influence; conflict management; and effective leadership in formal organizations.

OR Fall Two (Even Year Start)

  • 4 credits
  • This course provides an overview of research methods, reviews of the evidence on the role of physical activity/exercise in the development and treatment of chronic disease, and expands on exercise research and testing protocols for both healthy and special populations. Prerequisite: DATA 608: Statistics and Research Analysis—Nutrition or permission of the instructor.
  • 2 credits
  • This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course.

Spring Two

  • 4 credits
  • This course will serve as the capstone experience for the graduate program in Dietetics Leadership. Students will research, plan, develop, and possibly implement a capstone project that encompasses the knowledge and skills they have gained from the combined dietetic internship and graduate program.
  • 4 credits
  • This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, extension services, and public health facilities. Prerequisites: FND 606

Note: All supervised practice experiences are arranged by program faculty for DI/MS interns.

A sample FND 607 supervised practice rotation schedule is available here.

Master's Capstone Project

The capstone project provides you an opportunity to apply your knowledge of dietetics to research, develop, and implement a unique program prior to graduation. You are paired with an expert in the field as your mentor and also work closely with the DI/MS director for guidance and support. The capstone is an excellent example of your work and valuable when applying for dietitian positions. The capstone experience will validate your leadership skills in the dietetics field.