Contact

Nancy Rindfuss, Director of Didactic Program in Dietetics
554 White Hall
315.443.2269
napaul@syr.edu

Nicole Beckwith, Director of Master of Arts in Nutrition Science
555 White Hall
315.443.2396
nmbeckwi@syr.edu

Program Description

The B.S. in Nutrition/M.A. in Nutrition Science is a 149-credit hour, 5-year program that provides an accelerated path for students interested in becoming a registered dietitian nutritionist for careers in healthcare, community nutrition, food service management, entrepreneurship and sport. The 5-year B.S. in Nutrition/M.A. in Nutrition Science provides the didactic and experiential learning opportunities for students to meet eligibility requirements to take the credentialing exam for dietitians. Coursework for the B.S./M.A. is completed over 5 academic years and includes summer coursework between years 4 and 5.

Admission Requirements

Entry to the accelerated program is a 2-stage process.

1. Undergraduate program application stage: Students enrolled in the B.S. in Nutrition program will express interest in the accelerated program no later than the fall semester of sophomore year by submitting a letter of intent form obtained from the nutrition program website. Applications will be reviewed by a selection committee. Applicants with the highest science course grades will be prioritized. Please note that no more than 15 students will be accepted to the B.S./M.A. program in any given year. 
2. Graduate program application stage: Students formally apply to the graduate program during the spring semester of the senior year. Students are required to demonstrate a cumulative GPA of 3.0 or better and a B or better in required (500-600 level) graduate courses. If a B or better is not earned, the course must be remediated.

Transfer Students

Students who wish to transfer from another program within Syracuse University are required to schedule a meeting with Nancy Rindfuss, Director of Didactic Program in Dietetics, to review admission requirements. Meeting must be completed by the end of the freshmen year.  A minimum overall GPA of 3.0 or higher is required to transfer into the major from within the University. External transfers are only accepted on a space available basis.

Accreditation

B.S in Nutrition and M.A. in Nutrition Science programs are 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.

Financial Support

Undergraduate financial aid will be provided as awarded via Syracuse University Financial Aid Office.
Limited  department financial aid is available in the form of scholarships for students enrolled in master’s programs. Financial aid is determined based on merit.

Part-time Study

The accelerated BS/MA program is a full-time study program.  There is no part-time option for this program.

Transfer Credit

Syracuse University rules will apply for the consideration of transfer credit. Transfer credit will be considered for undergraduate level courses (100-499) that are an integral part of the program. Grades of C or better are required for UG courses considered for transfer. A maximum of 66 credits of UG coursework may be transferred from an associate degree program.
Transfer credit will be considered for graduate level courses (500-799) that are an integral part of the program. Grades of B or better are required for graduate courses considered for transfer. A maximum of 15 credits of graduate coursework may be transferred. 

Satisfactory Progress

Students are required to maintain a cumulative GPA of 2.0 or higher to meet degree requirements for the BS degree. Students must earn a B or better in all 500 and 600 level courses. If a B or better is not earned, the course must be remediated.
Students are required to maintain a cumulative GPA of 3.0 or higher to meet degree requirements for the M.A. degree and earn a B or better in all graduate courses. If a B or better is not earned, the course must be remediated.

Facilities

The Nutrition Assessment, Consultation and Education (ACE) Center, and its expanded location ACE Center II, offers a hands-on learning laboratory to prepare students with traditional and emerging professional competencies critical to nutrition practice. Falk College also houses modern food laboratories in the Susan R. Klenk Learning Café and Kitchens, which includes an experimental food lab kitchen, commercial kitchen, baking nook and café. A video camera system allows faculty and chef instructors to broadcast classes, food demonstrations, and seminars from Falk College to anywhere on campus and across the country. 

BS Nutrition Learning Outcomes

Upon completion of the program, students will be able to:

1. Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
2. Demonstrate effective and professional oral and written communication and documentation.
3. Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
4. Develop an educational session or program/educational strategy for a target population.
5. Assess the impact of a public policy position on nutrition and dietetic practice.
6. Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions, and develop plans to monitor the effectiveness of these interventions.
7. Describe concepts of nutritional genomics and how they relate to medical nutrition therapy, health, and disease.
8. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

MA Nutrition Science Learning Outcomes

Upon completion of the program, students will be able to:

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.

Program Requirements

For requirements for the undergraduate and graduate portions of the accelerated program, visit the BS in Nutrition and the MA in Nutrition Science program pages.
The combined BS/MA program allows for 26 credits of shared course work. During the junior and senior years of undergraduate study, the following graduate courses are completed, and the corresponding BS courses are not required.

Shared degree credits (26 credits)

Graduate Course Substitutions for UG Courses (17 credits)

NSD 627 Public Health Nutrition substitutes for NSD 455 Community Nutrition
NSD 681 Clinical Nutrition Therapy I substitutes for NSD 481 Clinical Nutrition Therapy I
NSD 682 Clinical Nutrition Therapy I Lab substitues for NSD 482 Clinical Nutrition Therapy I Lab
NSD 683 Clinical Nutrition Therapy II substitutes for NSD 483 Clinical Nutrition Therapy II
NSD 684 Clinical Nutrition Therapy II Lab substitutes for NSD 484 Clinical Nutrition Therapy II Lab
NSD 635 Nutrition Leadership and Management substitutes for NSD 435 Nutrition Leadership and Management 
NSD 648 Dietetics Practice Across the Lifespan substitutes for NSD 342 Nutrition in the Life Span

Shared Courses required in both the undergraduate and graduate curriculums (9 credits)

NSD 511 Nutrition Education
NSD 512 Nutrition Counseling

And one of the following:
NSD 555 Food, Culture and Environment
OR
NSD 452 Mediterranean Food and Culture: A Florence Experience/NSD 652
OR
NSD 469 South Asia - Family, Food and Healthcare Systems/NSD 669

*Students in the accelerated pathway would take the graduate level course (i.e. NSD 652 OR NSD 669).

Total Credits Required for BS/MA in Nutrition Combined Program = 149 credits

B.S. Nutrition: 124
M.A. Nutrition: 51
[26 credits shared across both programs]