Campuses:
This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.
Twin Cities Campus
Nutritional Sciences M.P.S.Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Link to a list of faculty for this program.
Contact Information
Dept. of Food Science and Nutrition
225 Food Science and Nutrition | 1334 Eckles Ave | St. Paul, MN 55108
(612) 624-1290 | Fax: (612) 625-5272
Undergraduate Services: fscnug@umn.edu | Graduate Services: fscngrad@umn.edu
Email:
fscngrad@umn.edu
Website: https://fscn.cfans.umn.edu/
Along with the program-specific requirements listed below, please read the
General Information section of
this
website for requirements that apply to all major fields.
The Nutritional Sciences MPS is a terminal, coursework-only degree that prepares students for a career as a Registered Dietitian. This one-year program focuses on coursework that combines advanced knowledge of nutritional sciences with awareness of the practical applications of research. Graduates will be positioned to interpret and communicate nutritional science concepts to educationally and culturally diverse audiences including content experts, educators, media, and the public.
Program Delivery
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program
is 3.00.
Applicants should be in the process of completing the Dietetics (DPD) track of the Nutrition major or hold an RD. Admission is for fall semester only.
For an online application or for more information about graduate education admissions, see the
General Information section of this
website.
Program Requirements
Plan C: Plan C requires
24
major credits and
6
credits outside the
major.
There is no final exam.
This program may not be completed with a minor.
Use of 4xxx courses towards program requirements is not permitted.
A minimum GPA of 3.00
is required for students to remain in good standing.
Required Courses (24 credits)
Take the following courses:
FSCN 5601 - Management of Eating Disorders
(3.0 cr)
NUTR 5622 - Vitamin and Mineral Biochemistry
(3.0 cr)
NUTR 5624 - Nutrition and Genetics
(2.0 cr)
NUTR 5625 - Nutritional Biochemistry
(3.0 cr)
NUTR 5626 - Nutritional Physiology
(3.0 cr)
NUTR 5627 - Nutritional and Food Toxicology
(3.0 cr)
NUTR 8621 - Presentation Skills
(1.0 cr)
Advances in Nutrition
Take each of the following 2-credit NUTR 8260 courses for a total of 6 credits:
NUTR 8620: Advances in Nutrition (2.0 cr)
NUTR 8620: Obesity from the Molecule to the Bedside (2.0 cr)
NUTR 8620: Current Issues in the Dietetics Profession (2.0 cr)
Outside Coursework (6 credits)
Select at least 6 credits from the following in consultation with the advisor, director of graduate studies, and graduate program coordinator.
PUBH 6414 - Biostatistical Literacy
(3.0 cr)
PUBH 6450 - Biostatistics I
(4.0 cr)
PUBH 6806 - Principles of Public Health Research
(2.0 cr)
STAT 5021 - Statistical Analysis
(4.0 cr)
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Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | FScN 4622/Nutr 5627 |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 1.0 [max 1.0] |
Grading Basis: | S-N or Aud |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |