Dietetics Master of Science (M.S.) in Food Science and Nutrition

Curriculum

The master's degree in dietetics requires completion of 37 semester credits; six credits will be thesis or non-thesis research.

Required courses

  • FSHN 696C – Group Study (1 cr.)

    This course should be taken the first fall semester after acceptance into the CSU program. It is designed to help the CSU Home student through the CSU processes, understand the GP IDEA process, and have a greater understanding of Evidence Analysis research.

  • FSHN 501 - Research Methods in Dietetics (3 cr.)

    Basic components of the research process and the application of various research methods in dietetics, including the use of various research designs for answering research questions, methods for conducting research, evaluation of research articles, development of research proposals, communication of research findings, and demonstration of understanding of ethical issues in research.

    OR
    EDRM 600 – Introduction to Research Methods (3 cr.)
  • EDRM 606 – Principles Quantitative Data Analysis (3 cr.)

    Statistical methods applied to experimental and survey data from social or natural sciences; test of hypotheses concerning treatment means; linear regression; product-moment, rank, and biserial correlations; contingency tables and chi-square tests.

  • FSHN 503 – Issues in Dietetic Practice (3 cr.)

    Review of current issues in the economic, social, ethical, political, legal, technological, and ecological environments in which foodservice, hospitality, and healthcare organizations operate. Learn about the impact of these changes on dietetics practice.

  • FSHN 504 – Micronutrients (3 cr.)

    Interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the coordination of structure and function is related to the metabolic needs of the cell and its response to the environment. This integrated approach will form the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states.

  • FSHN 540 – Nutrigenetics and Advanced Lipid Metabolism (3 cr.)

    This course is designed to give students the opportunity to explore and integrate topics and ideas that are at the forefront of the field of nutritional science. The course will require students to examine topics that are new and/or controversial and have implications that range from the cellular/molecular /biochemical level up to clinical/educational level. The primary goal of this course will be to emphasize the integrative and complex nature of human nutrition research from basic science to clinical studies to population studies and dietary recommendations.

Comprehensive research paper

  • FSHN 698 – Research (6 cr.)

    Students will work with their advisor and committee to complete their research and present the findings.

Selected elective courses

Select 15 credits from the following:

  • FSHN 506 – Nutrition and Human Performance (3 cr.)

    This course is designed to develop an understanding of nutrition, based upon knowledge of the biochemical and physiological process and functions of specific nutrients in meeting nutritional requirements. Emphasis will be placed upon the relationship of optimal nutrition and physical efficiency and performance.

  • FSHN 507 – Nutrition Education in the Community (3 cr.)

    Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education.

  • FSHN 508 – International Nutrition and World Hunger (3 cr.)

    Advanced study of the magnitude, causes, and nature of hunger and undernourished in low income countries; emphasis on programs, policies and planning directed toward alleviating hunger.

  • FSHN 510 – Pediatric Clinical Nutrition (3 cr.)

    This course examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medical conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.

  • FSHN 511 – Maternal/Child Nutrition (3 cr.)

    This course identifies the basic physiological changes during aging and their impacts in health and disease. The focus will be on successful aging with special emphasis on physical activity and nutrition. Practical application to community settings is addressed.

  • FSHN 512 – Nutritional Aspects of Oncology (3 cr.)

    Students will gain understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, the role of nutrition in specific cancers will be explored. Students will learn about sources of information for cancer prevention programs, and how to apply this information to clinical patient management.

  • FSHN 520 – Advanced Medical Nutrition Therapy (3 cr.)

    The course will discuss the role of diet in disease including diet as a factor related to prevention of disease or illness, diet as an etiologic agent in illness and diet as a treatment for disease. Medical nutrition therapy is the use of specific nutrition services to treat an illness, injury or condition and involves two phases: 1) assessment and 2) treatment, which includes diet therapy, counseling and/or the use of specialized nutrition supplements.

  • FSHN 660 – Women's Issues in Lifecycle Nutrition (3 cr.)

    This course is a critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. The course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity.

  • FTEC 578 – Bioactives and Probiotics for Health (3 cr.)

    The course is an overview on phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. It will cover recent findings on chemistry, physiological functions, potential health implications of phytochemicals and integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.

  • EDUC 670 – Grant Writing (3 cr.)

    Grant writing, identifying external funding, managing grants, preparing manuscripts for peer-reviewed publication, and preparing papers and poster for presentation at professional meetings.

What Next?

  • Learn more about being a student in this program, including information about course structure, assignments, time commitments, and interaction with peers and faculty.

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