Plant-Based Nutrition — M.S.
The Master of Science (M.S.) degree in nutrition provides students with advanced training in nutritional science, with an emphasis on plant-based nutrition, through both coursework and noncourse activities. The program offers a variety of courses in nutritional science emphasizing the role of plant-based dietary practices in human health and the environment. The program prepares students for careers in the field of nutrition, promoting plant-based nutrition for health in health-care facilities, the wellness industry, food services, and educational institutions; for leadership roles in academia, government, or the food industry; and careers involving evidence-based communication of plant-based nutritional science for the health and well-being of the individual, population, and the planet.
The M.S. degree requires a minimum of 48 units and includes research, culminating in either a publishable manuscript or a written report. This is considered a nonthesis M.S. program. A written comprehensive examination is required.
Program learning outcomes
By the end of the program, the graduate should be able to:
- Demonstrate a grasp of the science of nutrients essential to analyzing the role of plant foods in supporting and optimizing human health and longevity;
- Employ research skills to interpret data on nutrition, and apply it to health promotion and intake requirements across the life cycle;
- Develop evidence-based food guidance for plant-centered eating that optimizes health and prevents disease;
- Evaluate the impact of plant-based diets on planetary health, ecology, and the environment;
- Communicate nutrition concepts effectively to individuals and populations.
Educational effectiveness indicators
- Comprehensive examination
- Research paper or final written report
- Oral presentation of research paper or final written report
- Organic chemistry
- Human physiology
- Human nutrition or equivalent
NUTR 506 Nutritional Metabolism or nutritional biochemistry or equivalent
Individuals who may benefit from the program
Those who may benefit from this program include individuals holding a baccalaureate degree in science, registered dietitians, physicians, and other health professionals desiring to apply evidenced-based plant-based diets in their practice, as well as those who want to pursue a Ph.D. in nutrition, working professionals who need an online graduate degree in nutrition, health educators who want to communicate the health benefits of plant-based eating for health promotion, students motivated to promote sustainable diets, and those interested in lifestyle nutrition.
|PHCJ 606||Public Health Fundamentals||4|
|STAT 521||Biostatistics I 1||4|
|NUTR 508||Plant-Based Nutrition for Life Cycle||2|
|NUTR 517||Advanced Nutrition I: Carbohydrates and Lipids||4|
|NUTR 518||Advanced Nutrition II: Proteins, Vitamins, and Minerals||4|
|NUTR 520||Sustainable Food Systems||3|
|NUTR 529||Health Aspects of Vegetarian Eating||3|
|NUTR 556||Nutritional Applications in Lifestyle Intervention||3|
|NUTR 564||Contemporary Issues of Vegetarian Diets||2|
|RELR 540||Wholeness and Health 2||3|
|Choose from elective courses offered at LLU SPH||3-6|
|Statistics and research|
|NUTR 530||Dietary Assessment of Populations||2|
|NUTR 535||Research Applications in Nutrition||3|
Students may take an equivalent statistics course in consultation with advisor.
Fulfills service learning requirement.
A culminating research activity (NUTR 694 Research) carried out under the supervision of the program faculty. The deliverable will be either a publishable peer-reviewed manuscript, or a written project report. Students will also present their work in an oral presentation to their program faculty.
Normal time to complete the program
1.33 year (five  academic quarters) — based on full-time enrollment; part time permitted