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
• International Student Language Proficiency Documentation*

*International applicants must have transcripts evaluated to verify equivalent US bachelor's degree requirements. We accept evaluations from NACES member organizations, with World Education Services (WES) as our preferred provider.

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

• WRT 105 Studio 1: Practices of Academic Writing/WRT 205 Studio 2: Critical Research and Writing - or equivalent 6 crs.
• PSY 205 Foundations of Human Behavior  or SOC 101 Introduction to Sociology or equivalent 3 crs.
• BIO 121 General Biology I/BIO 123 General Biology II - or equivalent 6 crs.
• BIO 216 Anatomy & Physiology I/BIO 217 Anatomy and Physiology II  (plus lab) - or equivalent 6-8 crs.
• CHE 106 General Chemistry Lecture I/CHE 116 General Chemistry Lecture II - or equivalent 6 crs.
• MAT 221 Elementary Probability and Statistics I - or equivalent 3 crs.
• NSD 225 Nutrition in Health - or equivalent 3 crs.
• A course in food systems and safety (ServeSafe Manager Certification will be accepted to meet food safety requirement)
• 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 merit-based scholarships for students enrolled in master's programs. 

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 accredited 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.

MA Degree in Nutrition Science

Course List

Code	Title	Credits
Core Courses
NSD 654	Nutrition Research Methods	3
NSD 665	Metabolism of Micronutrients	3
NSD 667	Metabolism of Macronutrients	4
NSD 695	Nutritional Status Evaluation	3
HFS 621	Statistical Concepts I	3
or PHP 630	Analysis of Public Health Data
Required Dietetics Courses
NSD 511	Nutrition Education	3
NSD 512	Nutrition Counseling	3
NSD 627	Public Health Nutrition	3
NSD 635	Nutrition Leadership and Management	3
NSD 637	Integrative and Functional Nutrition	3
NSD 648	Dietetics Practice Across the Lifespan	3
NSD 650	Dietetics Practicum	4
NSD 675	Practicum Pre-Planning	0
NSD 680	Seminar in Food and Nutrition	2
NSD 681	Clinical Nutrition Therapy I	3
NSD 682	Clinical Nutrition Therapy I Lab	1
NSD 683	Clinical Nutrition Therapy II	3
NSD 684	Clinical Nutrition Therapy II Lab	1
Select one of the following:		3
NSD 555	Food, Culture and Environment
NSD 652	Mediterranean Food and Culture: A Florence Experience (*)
NSD 669	South Asia - Family, Food and Healthcare Systems (*)
*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.
Total Credits		51

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.