Food and Nutrition

Stephanie Taylor-Davis, Chair
Website: www.iup.edu/foodnutrition

The Master of Science degree program is designed to provide advanced training in food and nutrition through both course work and research. The program prepares students for food- and nutrition-related careers or to complement their existing occupations by increasing the depth of their knowledge with respect to food and nutrition, developing research skills, and enhancing their application skills by specializing in the area of applied human nutrition. Students choose either the thesis or non-thesis option and may also opt to select a specialization track: Education.

Graduates of the program are employed by hospitals, non-profit organizations, foodservice and hospitality industries, educational institutions, public health agencies, fitness facilities, and state and federal government. Students may continue their education to pursue doctoral degrees.

The department also offers an accredited Dietitian-Nutritionist Program (DNP) for those students interested in becoming a registered dietitian-nutritionist (RDN). Admission to the DNP requires a separate application. Information can be obtained by contacting the Program Director for the Dietitian-Nutritionist Program (DNP). Students enrolled in the two-year DNP program will earn their master’s degree (MS in Food and Nutrition) as well as earn eligibility to sit for the national examination for registered dietitian-nutritionists upon successful program completion. The DNP is open to students who have a bachelor’s degree in dietetics and/or nutrition, or closely related degree. The DNP is accredited to admit 18 students across two tracks, the in-resident track and the distance track. The DNP provides students with practice skills in clinical areas, community nutrition, and food service, as well as exposes the student to many populations, disease states, and conditions. All curriculum-based master’s courses are 100% online with both synchronous and asynchronous interactions with faculty and peers. The practicum-based courses allow students to work directly with field professionals at on- and off-site locations to practice skills as a pre-professional.

Admission Criteria

The eligibility requirements for applying to this program include evidence of completion of prerequisite courses: chemistry, anatomy, and physiology at the undergraduate level. Preference is given to students with a minimum undergraduate GPA of 3.0; however, those with GPAs below this will be considered on a case-by-case basis.

Students who enter the program usually have a baccalaureate degree in nutrition/dietetics or a health-related field. Those with degrees in areas such as education, other sciences, and culinary arts may also qualify and value a graduate degree in food and nutrition. In addition to the admissions application, all official transcripts, a goal statement, a resume, and letters of recommendation must be on file with the school of graduate studies and research prior to any department decision.

The Department of Food and Nutrition accepts applications for graduate assistantships in early spring of each year.