Visit here for a list of Pre-Requisite Courses for MS in Nutrition

Core Courses: 20 hours

FN 610 Research Methods in Foods and Nutrition (3)
FN 611 Nutrition and the Lifecycle I (2)
FN 612 Nutrition and the Lifecycle II (2)
FN 620 Advanced Nutrient Metabolism I (2)
FN 621 Advanced Nutrient Metabolism II (2)
FN 625 Seminar in Nutrition (1; taken 2x, total of 2 hours)
FN 627 Food and Society (3)
FCS 645 Regression Analysis and other Multivariate Models (3)

Elective Hours:  9 or 12 hours1
3–4  electives2 (3 hrs each)

Elective Courses:
FN 614 Medical Nutrition Therapy, Assessment & Counseling I (4)
FN 615 Medical Nutrition Therapy, Assessment & Counseling II (4)3
FN 630 Nutrition Education and Counseling (3)
FN 635 Gastronomy (3)
FN 636 Sustainable Food Systems (3)
FN 650 Vitamins, Minerals, and Nutraceuticals (3)
FN 655 Nutrition and Physical Performance (3)
FN 656 Obesity and Weight Management (3)
FN 660 Food, Film & Culture (3)
FN 675 Topics in Foods, Nutrition and Dietetics (1–3)
FN 800 Graduate Study (1)

1  3 courses (9 hrs) if pursuing thesis option, 4 courses (12 hrs) if pursuing practicum option.
2  One course must have a food focus (choose from FN 635, FN 636, FN 660). 
3  Students selecting FN 614 & 615 as elective courses must also take 1 food-focused MS approved elective, totaling 11 elective hrs.

Directed Study: 3 or 6 hours
FN 670 Practicum in Nutrition (3) or FN 680 Thesis in Nutrition (6)

TOTAL HOURS = 34

FN 610 RESEARCH METHODS IN FOODS AND NUTRITION
Using the scientific method and elements of critical thinking, students will design and develop a research project to be conducted as part of their thesis or project hours. Appropriate evaluation and analyses will be applied to their proposal. Students will leave the course with a completed research proposal. 3 hours; fall.

FN 611 NUTRITION AND THE LIFECYCLE I
This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition in pregnancy, lactation, and infancy through adolescence will be studied. Special reference to agencies offering nutrition services. 2 hours; fall.

FN 612 NUTRITION AND THE LIFECYCLE II
This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition in adulthood and older adults will be studied. Special reference to agencies offering nutrition services. 2 hours; spring.

FN 620 ADVANCED NUTRIENT METABOLISM I
A study of the role of carbohydrates, fiber, and lipids in human nutrition and biology. Mechanisms of absorption, digestion, functions, requirements, and intermediary metabolism in cells with emphasis on integration with other nutrients and systems. Clinical significance, current issues, and critical analysis of the research and professional literature. 2 hours; spring.

FN 621 ADVANCED NUTRIENT METABOLISM II
A study of the role of amino acids, protein, energy metabolism and food regulation in human nutrition and biology. Mechanisms of absorption, digestion, function, requirements, and intermediary metabolism in cells with emphasis on integration with other nutrients and systems. Clinical significance, current issues, and critical analysis of the research and professional literature. 2 hours; spring. Pre- or Co-requisite: FN 620 Advanced Nutrient Metabolism I.

FN 625 SEMINAR IN NUTRITION
A presentation-based course, the first part of the semester will be spent conducting a literature review on selected topics in the field. Students will develop oral presentations based on their literature review and will be required to develop and distribute a written abstract and bibliography on their topic. 1 hour; fall & spring.

FN 627 FOOD AND SOCIETY
Designed as a culminating experience in the program, this course is a critical examination of the social, political, economic and environmental influences on the American and global food system. Students will study the dominant and alternative methods for producing and distributing food to people, and the relationship between human health and the food supply. Students will propose solutions to problems involving the food system in a semester project. 3 hours; fall. Prerequisites: completion of all other graduate required courses.

FCS 645 REGRESSION ANALYSIS AND OTHER MULTIVARIATE MODELS
This course begins with linear regression and building models for estimation and prediction in the biological sciences. The same concepts will be examined using multiple regression and residual analysis will be added. Topics also will include analysis of variance and covariance, basic concepts of experimental design, and ethical issues in data analysis and interpretation. Statistical software will be used. 3 hours; spring.

FN 614 MEDICAL NUTRITION THERAPY, ASSESSMENT AND COUNSELING I
FN 614/615 are to provide a comprehensive study of the nutritional care process for graduate students seeking to obtain foundation knowledge and skills toward Didactic Program in Dietetics verification. Application and integration of biological, physiological, and chemical parameters influencing specific medical conditions will facilitate evaluation of nutritional etiology and support for disease processes. Assessment, development of appropriate evidence-based nutritional interventions, and interviewing/counseling of the individual/group will be incorporated into the courses. Case studies and hands-on experiential learning experiences in anthropometric assessment and interviewing/counseling of the individual/group will be incorporated as the focus of the courses. Functioning as a member of a care-team will be stressed. 4 hours; fall. Prerequisites: CHE 221/241, BIO 322/342 or BIO 323/343, and BIO 334/344.

FN 615 MEDICAL NUTRITION THERAPY, ASSESSMENT AND COUNSELING II
FN 640/641 are to provide a culminating comprehensive study of the nutritional care process for graduate students seeking to obtain foundation knowledge and skills toward Didactic Program in Dietetics verification. Application and integration of biological, physiological, and chemical parameters influencing specific medical conditions will facilitate evaluation of nutritional etiology and support for disease processes. Assessment, development of appropriate evidence-based nutritional interventions, and interviewing/counseling of the individual/group will be incorporated into the courses. Case studies and hands-on experiential learning experiences in anthropometric assessment and interviewing/counseling of the individual/group will be incorporated as the focus of the courses. Functioning as a member of a care-team will be stressed. 3 hours; spring. Prerequisites: FN 614.

FN 630 NUTRITION EDUCATION AND COUNSELING
An interactive course with students developing, reviewing and implementing various forms of nutrition education targeted to specific population groups. Students will develop, implement and evaluate nutrition education materials. 3 hours.

FN 635 GASTRONOMY
Study of the various factors that contribute to pleasurable dining will be studied. Sensory evaluation will be conducted. Students will reflect upon their own experiences with food and dining, and using critical and analytical thinking skills they will develop a greater awareness of food. Readings will be discussed in terms of their contribution to the understanding of a food and dining experience. 3 hours.

FN 636 SUSTAINABLE FOOD SYSTEMS
This course will examine the relationships among diet, the various systems that produce our food, and the environment. Students will study the various agricultural and production methods and strategies for producing food, their impact on the natural environment, and sustainability. Students will connect personal dietary decisions to the broader social and global issues surrounding food, the environment, and health. 3 hours.

FN 650 VITAMINS, MINERALS, AND NUTRACEUTICALS
A study of the essential vitamins and minerals in humans, mechanisms of absorption, digestion, functions, requirements, metabolism, and current issues. A review of functional foods, phytochemicals, herbs, and other biologically active compounds in foods, and their relevance to the prevention and treatment of disease. Critical analysis of the research and professional literature. 3 hours.

FN 655 NUTRITION AND PHYSICAL PERFORMANCE
A study of diet and nutrition needs and assessment of athletes and physically active people, and the factors affecting diet and nutritional status in this population. Nutrition facts and fallacies in sport nutrition, efficacy of supplements, engineered foods, and ergogenic aids for the enhancement of physical performance. 3 hours.

FN 656 OBESITY AND WEIGHT MANAGEMENT
A comprehensive review of literature in the field of overweight/obesity and its health consequences in child and adult cohorts. Program, policy and position papers of organizations dealing with obesity will be evaluated. Strategies for weight management including diet, physical activity and behavior will be studied. Current research in treatment, pharmacological and surgical intervention. 3 hours.

FN 660 FOOD, FILM & CULTURE
Guided by social science theories, this course explores the connections between food and culture, as expressed through the media of film and writing, exploring the ways in which the use of food illuminates historical, sociocultural, and environmental influences on food choices of cultural groups. The aim of the course is to find out what food, as depicted in film and writing, tells us about our world, our communities, and ourselves. Field experiences at local markets and foodservice establishments provide hands-on experience with cultural foods. 3 hours.

FN 675 TOPICS IN FOODS, NUTRITION, AND DIETETICS
Advanced study of a variety of current, new, and/or controversial topics in the field of foods, nutrition, and dietetics. 3 hours. Prerequisite: permission of graduate advisor.

FN 670 PRACTICUM IN NUTRITION
A supervised field experience with an organization, agency, business or other entity in the field of foods and nutrition or an applied project. Students will meet with a faculty supervisor to design a suitable field experience and establish measurable objectives and learning outcomes to be achieved at the conclusion of the course. Prerequisites: FN 610, FCS 645, and permission of graduate advisor. 3 hours; spring & summer.

FN 680 THESIS IN NUTRITION
Research in nutrition and dietetics directed by a graduate committee. Prerequisites: FN 610, FCS 645, and permission of graduate advisor. 6 hours.

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