MS in Nutrition and Food Systems

Graduate education leading to a MS in Nutrition and Food Systems and replacing the MS in Hospitality and Dietetics Administration. The 17 hour graduate-level core emphasizes contemporary nutrition topics, such as research methods and health behavior theories, community programming and intervention development, food systems, chronic disease diagnosis and process related to lifestyle behaviors, statistics, and a nutrition and food systems seminar. 

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View the PDF iconMS in Nutrition and Food Systems Graduate Student Handbook

Program Highlights:

The Department of Dietetics and Human Nutrition seeks to educate students using a multidisciplinary approach in order to emphasize the impacts of food systems and diet on human health while exploring strategies to reduce the risk of chronic disease among individuals and communities. 

The goal is to provide students with expertise in nutrition and food systems, applying practical and critical thinking skills to address nutrition-related problems in an evolving global society. 

Browse the DHN Graduate Student Theses and Dissertations. 

Student Learning Outcomes: 

  1. Explain the mechanics of food systems as well as the goals, elements, and actions necessary to support and strengthen the systems
  2. Investigate how food related polices affect food access, the health of communities, and vulnerable populations
  3. Apply evidence-based nutrition and food systems information to solve practical problems among diverse populations and geographic settings
  4. Develop, implement, and evaluate nutrition programs at the community, national, and global levels using interdisciplinary approaches
  5. Promote healthy lifestyles through education, advocacy, and improved access to nutritious foods
  6. Integrate nutrition principles into the treatment and prevention of chronic disease          
  7. Analyze and apply research methods within a variety of nutrition and food systems studies and settings
  8. Generate new knowledge through research in nutrition and food systems
  9. Implement diagnostic measures through the nutrition care process to critical evaluations and resolution of major nutrition problems.