Find out what to expect with the Master of Science + Dietetic Internship (M.S.+D.I.) program. Students can begin the program in the summer prior to the official start of the program or complete the program in Year 2 (fall).
Study plan for the Master of Science + Dietetic Internship (M.S.+D.I.)
Year 1 (fall) | 11 credit hours
An integrated study of the biochemical and physiological aspects of human macronutrient metabolism, with reference to nutrient interrelations and energy balance in the normal human adult and in common clinical problems.
Advanced study in institutional and hospital dietetic management, including personnel, financial, operational, and regulatory issues.
Supervised clinical experience in clinical and community nutrition and food service systems management. Course meets the requirements of the American Dietetic Association for the postbaccalaureate experience needed for dietetic registration.
Year 1 (spring) | 11 credit hours
A continuation of NTRD-N 751. An integrated study of the biochemical and physiological aspects of human metabolism, with reference to selected organ systems such as the immune system, bone, adipose tissue, genetic, and epigenetics in normal human adults and in common clinical problems.
Study of research methodology utilized in dietetics. Course includes critique of literature and preparation of research proposal.
Supervised clinical experience in clinical and community nutrition and food service systems management. Course meets the requirements of the American Dietetic Association for the postbaccalaureate experience needed for dietetic registration.
Year 1 (summer) | 8 credit hours
Study of physiological and biochemical alterations that occur during disease states and their effect on nutritional requirements and methods of providing nutrients.
Supervised clinical experience in clinical and community nutrition and food service systems management. Course meets the requirements of the American Dietetic Association for the postbaccalaureate experience needed for dietetic registration.
Year 2 (fall) | 6 credit hours
Potential electives
- HLSC-H 541 Administration and Supervision of Rehabilitation Organizations (3 credits)
- HLSC-H 560 Survey of Adaptive Rehabilitation Technology (3 credits)
- HLSC-H 562 Psychological Aspects of Disability (3 credits)
- HPER-H 510 Organization and Administration of School Health Programs (3 credits)
- HPER-P 527 Childhood Motor Development (3 credits)
- KINE-K 525 Psychological Foundations of Exercise and Sport (3 credits)
- KINE-K 535 Physiological Basis of Human Performance (3 credits)
- KINE-P 560 Corporate Fitness and Wellness (3 credits)
- KINE-K 562 Exercise Prescription in Health and Disease (3 credits)
- NTRD-N 600 Legal and Ethical Issues in Nutrition and Dietetics (3 credits)
- NTRD-N 640 U.S. Public Health Nutrition (3 credits)
- NTRD-N 650 Food Science (3 credits)
- NTRD-N 652 Meal Planning for Culturally Diverse Populations (3 credits)
- NTRD-N 655 U.S. Food Market Place (3 credits)
- NTRD-N 674 Pediatric Nutrition (3 credits)
- NTRD-N 670 Nutrition in Pregnancy (3 credits)
- NTRD-N 750 Vitamins and Minerals (3 credits)
- NTRD-N 753 Nutrition and the Microbiome (3 credits)
- NTRD-N 760 Personalized Adult Medical Nutrition Therapy I (3 credits)
- NTRD-N 762 Personalized Adult Medical Nutrition Therapy II (3 credits)
- NTRD-N 765 Advanced Pediatric Nutrition (3 credits)
- PBHL-E 765 Nutritional Epidemiology (3 credits)
- PBHL-H 507 Management of Individual and Group Behavior (3 credits)
- PBHL-H 508 Managing Health Care Accounting Information for Decision Making (3 credits)
- PBHL-H 509 Health Services Financial Management (3 credits)
- PBHL-H 514 Health Economics (3 credits)