Global public health issues of malnutrition, both under- and over-nutrition, including obesity, diabetes, and cardiovascular disease, affect more than two billion people, creating a critical need for well-prepared nutrition professionals locally, nationally and abroad. Our new 34-credit and 100-percent online Master of Science in Nutrition will prepare you to help improve the health of these individuals.
The nutrition degree program is designed for the professional who is already licensed and practicing in their field and who has a bachelor’s or graduate degree (nurses, physicians, podiatrists, chiropractors, etc.). This program does not prepare students for licensing as a registered dietitian. Upon completing the integrated, evidence-based course work culminating in a practicum with thesis, you will have an excellent understanding of nutrition science. The graduates of this program are nutritionists and will be able to assume key roles in a variety of areas in the following public and private settings: community and public health, education and research, clinical, business and industry, wellness and media. Job titles include managers, researchers, educators, advocates and directors who can provide leadership in creating and implementing programs and policy concerning nutrition. The U.S. Bureau of Labor’s Occupational Handbook reports that the job outlook for nutrition experts is expected to increase 20 percent from 2010 to 2020, faster than the average for all occupations.
The degree goals of the program are to provide society with knowledgeable and professionally educated people to enhance the nutrition health infrastructure and the health of individuals and the greater population.
The program provides students with a wide range of skills and tools necessary to work in the nutrition health arena. The curriculum was developed from established curricula in nutrition in other accredited institutions of higher learning.
The M.S. in Nutrition will provide an academic program of study that fosters skill acquisition and competency in key areas of nutrition health practice, both current and emerging.
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