Dietetics is one of the most dynamic and versatile of the health-related professions. The 36-credit online Master of Family and Consumer Sciences with Dietetics specialization prepares Registered Dietitians to practice at an advanced level or to pursue doctoral study.
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About the program
The MFCS - Dietetics program develops research skills, stimulates independent thought, and provides up-to-date knowledge in foods, nutrition, food service, and business management.
Learn to integrate and apply the principles from biomedical sciences, human behavior, and management to design and lead effective food and nutrition programs in a variety of settings. You will be able to:
Apply cutting-edge information in food, nutrition, food service management, and wellness to enhance dietetics practice.
Evaluate and apply new research concepts and theories within the profession of dietetics.
- Understand public policy and current systems of healthcare delivery with particular reference to the role of the dietitian.
Students must meet the following criteria to be admitted to the online master’s program:
- Student must hold the credential of Registered Dietician (RD) or be RD-eligible. This means the student has met both the academic and supervised practice requirements of the American Dietetic Association and is ready to sit for the national credentialing exam to become a Registered Dietician.
- Student must meet the master’s program entrance requirements of the admitting university. Typically this requires a minimum of at least a 3.0 undergraduate grade point average (or 3.0 on the last 60 hours of coursework in the undergraduate degree).
Prior approval. The student’s schedule of courses must be approved by the faculty adviser and the graduate committee.
Core courses — 9 credits
- 1 basic statistics course (3 credits)
- 1 research methods course (3 credits). This must be taken in your first 2 semesters in the program.
- 1 current issues/trends course (3 credits). This must be taken in your last 2 semesters in the program.
Elective courses — 21 credits
- Nutrition and Physical Activity in Aging (3 credits)
- Maternal and Child Nutrition (3 credits)
- Nutrition and Human Performance (3 credits)
- Nutritional Counseling & Education Methods (3 credits)
- Advanced Medical Nutrition Therapy (3 credits)
- Nutrition Education in the Community (3 credits)
- Obesity Across the Lifespan (3 credits)
- Pediatric Clinical Nutrition (3 credits)
- Phytochemicals (3 credits)
- Functional Foods (3 credits)
- Nutrition in Wellness (3 credits)
- International Nutrition and World Hunger (3 credits)
- Healthcare Administration (3 credits)
- Managerial Finance I (3 credits)
- Operations Management and Analysis (3 credits)
- Marketing Concepts and Research (3 credits)
- Behavioral Management Theory (3 credits)
- Grant Writing for the Professional (3 credits)
- Food Production Management (3 credits)
- Foundations of Leadership (3 credits)
- Leadership Practicum (3 credits)
- Nutrition: A Focus on Life Stages (3 credits)
- Metabolic Roles of Nutrients (Micronutrients)
- Advanced Nutrition: Nutrigenomics, Nutrigenetics and Advanced Lipid Metabolism in Human Nutrition, Micronutrients in Human Nutrition
- Accounting Concepts and Analysis
Special project/creative component — 6 credits
Students may take up to 9 graduate credit hours as a non-degree-seeking student before being formally admitted to the program. No more than 9 credits earned in non-degree status can be used on the program of study for a degree.