The program emphasizes critical evaluation of scientific information and evidence-based practice and research. Due to the varying backgrounds and professional interests of students, the master’s degree program is flexible. The master’s degree may also serve as a preparatory step toward more advanced study at the doctoral level.
The thesis involves investigative work on a specific topic, extensive examination and interpretation of nutrition literature on that topic, and the presentation of results in a clear and logical form. Completion of the thesis may require an additional year of study beyond completion of coursework.
Students selecting nutrition as a major field of study must have minimum proficiency in chemistry and physiology. A recent course in nutrition must be presented upon entrance.
If you have a bachelor’s degree outside nutrition and would like to become a registered dietitian, make an appointment with the director of the Didactic Program in Dietetics (DPD), Nancy Rindfuss, M.A., R.D., to obtain an evaluation of your DPD status. The evaluation might dictate classes you have to complete prior to starting the program.
Students are able to pursue the degree part-time.
Limited department financial aid is available in the form of graduate assistantships and scholarship credits for students enrolled in masters and doctoral programs. Financial aid is determined based on merit.
Additional information regarding graduate financial aid can be found at https://graduateadmissions.syr.edu/funding/
A maximum of 30 percent of credits counted toward a master’s degree at Syracuse University may be transferred from another institution provided that the credits are an integral part of the degree program.
The M.S. degree requires the completion of a minimum of 30 credits, including a thesis.
Student Learning Outcomes
1. Locate, interpret evaluate and use professional literature and information technologies
2. Develop and apply research designs that include statistical analysis methods
3. Integrate research principles into evidence based practice
4. Demonstrate effective, assertive and professional oral, written and advocacy/negotiation communication and documentation skills and use of current information technologies when communicating with individuals, groups and the public
5. Demonstrate appropriate use and interpretation of nutrition assessment techniques
6. Use the nutrition care process to make decisions, to identify nutrition-related problems and determine and evaluate nutrition interventions, including medical nutrition therapy, disease prevention and health promotion
7. Develop interventions to affect change and enhance wellness in diverse individuals and groups
8. Explain the impact of a food/nutrition policy position on food/public health and nutrition programs, services and research
9. Apply the fundamental biochemical principles to evaluate and solve metabolic and physiologic problems related to macro-and micro metabolism in both health and disease states
Program taught in: