Nutrition and Dietetics (Prior B.S./B.A.) — M.S.
The M.S. (for bachelor's degree graduates in non-nutrition areas/international students) is a program for persons with a prior bachelor’s degree. Students who have completed a bachelor’s degree in a nutrition-related field at a non-ACEND accredited program must apply for this degree route. Graduates are eligible to sit for the RDN exam after completion of the M.S. degree.
Program learning outcomes
At the end of this program, the graduate should be able to:
- Integrate scientific information and translation of research into practice.
- Demonstrate beliefs, values, attitudes, and behaviors consistent with the professional dietitian nutritionist level of practice.
- Develop and deliver information, products, and services to individuals, groups, and populations.
- Apply principles of strategic management and systems in the provision of services to individuals and organizations.
- Plan, process, and perform nutrition-related research while protecting the public.
- Demonstrate an ability to translate evidence-based literature into formats that the lay public can understand, including use of videos, writing articles, and counseling.
- Evaluate emerging trends in nutrition and give competent, evidence-based answers to the public.
- Use metabolic pathways to determine patient and client nutritional needs.
Admission is based on a selective process. In addition to Loma Linda University and School of Allied Health Professions admissions requirements, the applicant must also complete the following requirements:
- complete program prerequisites
- have a 3.0 G.P.A. or above (science and non-science prerequisites)
- complete an interview
- Graduate Record Exam (GRE)
- College algebra or higher
- Anatomy and physiology with laboratory, complete sequence (2 terms)
- General chemistry with laboratory, two semesters/three quarters
- Microbiology with laboratory
- Human nutrition
- Medical terminology certificate or course
|AHCJ 305||Infectious Disease and the Health-Care Provider||1|
|DTCS 302||Food Selection and Presentation||5|
|DTCS 304||Community Nutrition||4|
|DTCS 3051||Professional Issues in Nutrition and Dietetics||2|
|DTCS 321||Nutrition and Human Metabolism||4|
|DTCS 329||Organic Chemistry with Applications for Nutrition||4|
|DTCS 334||Biochemistry with Applications for Nutrition||4|
|DTCS 338||Introduction to Clinical Nutrition||2|
|DTCS 340||Nutrition through Life Stages||3|
|DTCS 342||Medical Nutrition Therapy I||5|
|DTCS 343||Medical Nutrition Therapy II||5|
|DTCS 371||Quantity Food Purchasing, Production, and Service||5|
|DTCS 372||Food Systems Organization and Management||4|
|AHCJ 548||Human Resource Management in the Health-Care Environment||3|
|AHRM 571||Statistics and Research for Health Professionals I||3|
|AHRM 572||Statistics and Research for Health Professionals II||3|
|AHRM 604||Research-Proposal Writing||3|
|DTCS 506||Professional Seminar in Nutrition and Dietetics||1|
|DTCS 526||Pharmacology in Medical Nutrition Therapy||2|
|DTCS 545||Nutrition Care Management||4|
|DTCS 554||Advanced Medical Nutrition Therapy||3|
|DTCS 566||Food Chemistry and Experimental Foods||4|
|DTCS 574||Advanced Food Systems Management||3|
|DTCS 576||Exercise Physiology in Medical Nutrition Therapy||3|
|DTCS 5891||Capstone Course in Nutrition and Dietetics||3|
|EPDM 509||Principles of Epidemiology||3|
|NUTR 506||Nutritional Metabolism||3|
|NUTR 510||Advanced Public Health Nutrition||3|
|NUTR 517||Advanced Nutrition I: Carbohydrates and Lipids||4|
|NUTR 518||Advanced Nutrition II: Proteins, Vitamins, and Minerals||4|
|NUTR 526||Nutrition Counseling and Education||2|
|Elective: Any graduate-level course approved by advisor||4|
|RELE5___ Graduate-level ethics course||3|
Affiliation and practicum units are required in addition to the didactic units listed above.
|Affiliation and practicum|
|DTCS 778||Clinical Nutrition Affiliation (6, 12)||12|
|DTCS 795||Nutrition and Dietetics Graduate Practicum||12|
Fulfills service learning requirement
The written comprehensive examination is designed to establish that the student has a broad understanding of nutrition and dietetics, statistics, and basic research methodology. The comprehensive examination will be administered after students have successfully completed the majority of required courses—typically during the Spring Quarter of the student’s third year in the M.S. program.
Normal time to complete the program
One (1) year (three  academic quarters) of undergraduate preparatory work plus two (2) years (eight  academic quarters) of graduate course work at LLU — based on full-time enrollment