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2016-2017 University Catalog
Nutrition, MS
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Banner Code: HH-MS-NUTR
College: College of Health and Human Services
Department: Nutrition and Food Studies
The master’s program in nutrition emphasizes a skill-set tailored to expanding nutrition-related needs. Through course work, students learn to assess, evaluate, and intervene in the most current and relevant nutrition issues. The curriculum prepares graduates to work for agencies, businesses, and organizations that seek to improve nutrition at the local, national, and global level. This program also prepares students to engage in further study for research careers in nutrition.
Admission Requirements
Applicants must meet the admission standards and application requirements specified in the Admissions section of the catalog and must apply using the online Application for Graduate Admission. For application deadlines and detailed application requirements, please refer to the CHHS Admissions website.
Transfer of Credit
Transfer credit is governed by university transfer of credit policy and the university requirements for master’s degrees , and transfer credit must be approved by the program director and the dean. Students who enroll initially through non-degree studies should seek course advising through the department prior to taking a course and plan to submit their application to the MS in Nutrition program in their first semester of study.
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Degree Requirements
The program of study requires students to complete 39 credit hours distributed among the following categories of courses: Nutrition Core (30 credits for the thesis option and 33 credits for the practicum option), Electives (3 credits), and a Capstone Experience (6 credits for thesis option or 3 credits for practicum option). Nutrition Core Courses (30-33 credits)
Elective (3 credits)
Students select one of the following elective courses from any topic area. All electives must be approved by advisor. Nutrition Intervention, Programs, and Policy
Capstone Experience (3-6 credits)
Students must select either the Practicum or Thesis option. Practicum Option (3 credits)
The practicum option entails a supervised practical application of previously studied theory through fieldwork. Students will be required to engage for a minimum of 200 contact hours per practicum in a nutrition-related organization under the guidance of a preceptor and a faculty advisor. Students must attend one seminar course, complete a project while working in the agency, and produce a formal report and presentation during the practicum. Students will enroll in the Pre-Practicum course (1 credit) the semester prior to conducting the practicum. In their final semester, students will enroll in the Nutrition Practicum (2 credits). Thesis Option (6 credits)
The thesis option is a research project incorporating an original design to test a theory and resulting in a final written thesis. The topic must fall within one of the areas of faculty expertise within the department, including: food science, food studies, global nutrition, public health nutrition, nutrition policy, nutrition assessment, and chronic disease and nutrition. Students may register for the thesis only with approval from their advisor and after they have completed at least 18 credits of the program.
Students in the master’s thesis option are required to work with a committee of three faculty members. It is the responsibility of the student to form a committee at least 9 months before the desired graduation. The thesis director and at least one of the committee members must be members of the Department of Nutrition and Food Studies faculty, but the third member may or may not be from the Department. Students must take two thesis classes (6 credits total) while working on their thesis. Students must develop a proposal and have it approved by their committee and by the appropriate University committees, such as the Human Subjects Review Board, before undertaking the project. The thesis must conform to the format stated within Mason’s University Libraries guidelines. |
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