Nutrition and Dietetics

Major: Nutrition and Dietetics
Degree Awarded: Master of Science (MS)
Calendar Type: Quarter
Total Credit Hours:
63.0
Co-op Option: None
Classification of Instructional Programs (CIP) code: 51.3101
Standard Occupational Classification (SOC) code: 29-1031

About the Program

The Nutrition and Dietetics major is designed to provide both the didactic coursework and supervised practice necessary to prepare students to become Registered Dietitian Nutritionists (RDN). Using knowledge of nutrition science, biology, chemistry, physiology, biochemistry, psychology, and statistics, RDNs address the nutrition needs of individuals or groups, through prevention or management of illness or chronic disease. Upon successful completion of the program, students are eligible to sit for the entry-level exam to become an RDN. This program fulfills the requirements of the Accreditation Council on Education in Nutrition and Dietetics (ACEND) Future Graduate Education Model.

Students spend the first two quarters in the program in the classroom, taking foundation courses. At the completion of these courses, students must pass a comprehensive exam. Beginning in the third quarter, in addition to taking 3 - 6 credits of didactic coursework, students will enroll in 2 credits of supervised practice (up to 20 hours per week) to develop and demonstrate competency in dietetics practice. Supervised practice will be completed at locations in and around the Delaware Valley, or in locations outside of the area with approval from the Program Director.

Students have the option to complete a research thesis. Applicants are encouraged to visit the Program website to review the research programs of the department's faculty.

The program is offered on a full-time basis; students are admitted only in the Fall term.

Program Mission: Drexel University’s Department of Nutrition Sciences, Nutrition and Dietetics Program prepares its graduates for practice as competent and compassionate Registered Dietitian Nutritionists. The learning environment is structured to allow students to implement current technology and evidence-based information, to participate in conducting research, and to engage in experiential learning within the local and global community to contribute to improved health outcomes.

Program Goals and Objectives

Program Goal #1: To prepare graduates to become competent entry-level dietitians.

Objective #1: At least 80% of students will complete the program within 150% of the expected time frame for the program of 21 months.

Objective #2: At least 80% of graduates will be employed in nutrition and dietetics or related fields within 12 months of graduation.

Objective #3: Employers of graduates will rate ten aspects of the employee’s preparation for entry-level practice an average of “4” or better, on a scale of 1=poor to 5=excellent.

Objective #4: At least 90% of graduates are expected to take the Commission on Dietetics Registration (CDR) credentialing exam for dietitian nutritionists within 12 months of program completion.

Objective #5: At least 80% of graduates over a five-year period will pass the CDR credentialing exam for dietitian nutritionists within one year following first attempt.

Objective #6: Graduates of the program will rate ten aspects of their didactic and learning experiences an average of “4” or better, on a scale of 1=poor to 5 =excellent.

Program Goal #2: To increase diversity in the profession by facilitating the success of students from underrepresented groups

Objective #1: At least 20% of graduates will be from underrepresented groups.

Visit the College's MS in Nutrition and Dietetics web page for more information.

Admission Requirements

Degree

A bachelor's degree from an accredited institution in the United States or an equivalent international institution. Must have a GPA of 3.0 or above.

Standardized Tests

GRE: Minimum scores are Verbal 153, Quantitative 153 and Writing 3.0.

Transcripts

Official transcripts must be sent directly to Drexel from all the colleges/universities that you have attended. Transcripts must be submitted in a sealed envelope with the college/university seal over the flap. Please note that transcripts are required regardless of number of credits taken or if the credits were transferred to another school. An admission decision may be delayed if you do not send transcripts from all colleges/universities attended. Transcripts must show course-by-course grades and degree conferrals. If your school does not notate degree conferrals on the official transcripts, you must provide copies of any graduate or degree certificates.

If your school issues only one transcript for life, you are required to have a course-by-course evaluation completed by an approved transcript evaluation agency.

Use our Transcript Lookup Tool to assist you in contacting your previous institutions.

Prerequisites

You must complete the following prerequisite courses with a grade of B or better before starting the program:

  • 1 year English composition and/or literature.
  • 1 semester general biology with lab to include cell and genetics
  • 2 semesters general chemistry, including an introduction to organic chemistry with lab, OR 1 semester general/inorganic chemistry with lab AND 1 semester organic chemistry with lab
  • 1 semester biochemistry
  • 1 semester human physiology or 2 semesters anatomy and physiology
  • 1 semester basic and quantity food preparation
  • 1 semester general psychology
  • 1 semester statistics
  • 1 semester introductory nutrition

Corequisite:

1 semester basic and quantity food preparation must be taken either before or concurrent with the degree program.

References: Two letters of recommendation. You may use our electronic letter of recommendation service. If a recommender prefers to submit an original, hard copy letter, please remind them that it must include an ink signature and be submitted in a sealed envelope.

Personal Statement/ Essay: Approximately 500 words explaining your reasons for pursuing a degree from Drexel, your short- and long-term career plans and how your background, experience, interest, and/or values—when combined with a Drexel degree—will enable you to pursue these goals successfully.

Interview/Portfolio: Admissions interview is not required.

CV/Resume: Required.

International Students:
International applicants, as well as immigrants to the United States and U.S. permanent residents whose native language is not English and who have not received a bachelor's degree or higher in the United States, Australia, Canada, Ireland, New Zealand, or the United Kingdom, must show proficiency in English speaking as well as listening, writing and reading. American citizens born on U.S. military bases abroad may be waived from the TOEFL requirement after providing documentation of this status. Otherwise, applicants must meet one of the following requirements:

If you take the TOEFLiBT exam, you must have: a minimum combined score for listening, writing, and reading sections of 79 plus a speaking section score of 26 or higher.

Degree Requirements

Core Courses
NFS 525Nutritional Assessment Through the Life Cycle3.0
NFS 530Macronutrient Metabolism3.0
NFS 531Micronutrient Metabolism3.0
NFS 601Research Methods3.0
Required Courses
FDSC 506Food Composition & Behavior3.0
NFS 510Profession of Dietetics3.0
NFS 526Lifecycle Nutrition3.0
NFS 543Medical Nutrition Therapy I3.0
NFS 544Medical Nutrition Therapy II3.0
NFS 545Nutrition in Critical Care3.0
NFS 546World Nutrition3.0
NFS 550Foodservice Systems Management3.0
NFS 609Individualized Supervised Practice Pathway *15.0
NFS 630Nutrition Counseling3.0
NFS 690Community Nutrition3.0
NFS I699Independent Study in NFS3.0
Elective **3.0
Total Credits63.0

Sample Plan of Study

Term 1Credits
NFS 530Macronutrient Metabolism3.0
NFS 531Micronutrient Metabolism3.0
FDSC 506Food Composition & Behavior3.0
 Term Credits9.0
Term 2
NFS 525Nutritional Assessment Through the Life Cycle3.0
NFS 526Lifecycle Nutrition3.0
NFS 601Research Methods3.0
 Term Credits9.0
Term 3
NFS 510Profession of Dietetics3.0
NFS 609Individualized Supervised Practice Pathway3.0
NFS 690Community Nutrition3.0
 Term Credits9.0
Term 4
NFS 543Medical Nutrition Therapy I3.0
NFS 550Foodservice Systems Management3.0
NFS 609Individualized Supervised Practice Pathway3.0
 Term Credits9.0
Term 5
NFS 544Medical Nutrition Therapy II3.0
NFS 609Individualized Supervised Practice Pathway3.0
NFS 630Nutrition Counseling3.0
 Term Credits9.0
Term 6
NFS 546World Nutrition3.0
NFS 609Individualized Supervised Practice Pathway3.0
Elective3.0
 Term Credits9.0
Term 7
NFS 545Nutrition in Critical Care3.0
NFS 609Individualized Supervised Practice Pathway3.0
NFS I699Independent Study in NFS3.0
 Term Credits9.0
Total Credit: 63.0

Nutrition Sciences Faculty

Joan Rosen Bloch, PhD, CRNP (University of Pennsylvania). Associate Professor. Maternal and infant health outcomes with a particular focus on racial and ethnic perinatal health disparities.
Joseph Boullata, PharmD, RPh, BCSNP, FASPEN (University of Maryland). Clinical Professor. Nutrition-medication interactions; vitamin D metabolism; nutrition support.
Charlene Compher, PhD, RD, CNSC, LDN, FADA, FASPEN (Drexel University) Courtesy Appointment. Visiting Research Professor.
Robin M. Danowski, MS, RD, LDN. Instructor. Renal Nutrition
Nyree Dardarian, MS, RD, LDN, CSSD, FAND (Drexel University) Director, Center for Nutrition and Performance. Clinical Assistant Professor. Energy expenditure;sports nutrition
Franceso De Luca, MD (Catholic University of Sacred Heart, Rome, Italy) Courtesy Appointment. Visiting Research Professor.
Angelo Del Parigi, MD (University of Bari, Italy) Courtesy Appointment. Visiting Research Professor.
Jonathan Deutsch, PhD (New York University). Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development; food sustainability.
Rose Ann DiMaria-Ghalili, PhD, MSN, BSN, CNSC (New York University, School of Education, Division of Nursing). Associate Professor. Nutrition and surgical recovery to improve the care of older adults undergoing surgery; nutrition assessment, inflammation, and health outcomes.
Garrison L. Draper, MSc, CSCS, USAW, ISPAS (Edith Cowan Univerity, Perth, WA) Courtesy Appointment. Visiting instructor
Susan Ettinger, PhD, RD, DABN, CDN (Columbia University) Courtesy Appointment. Visiting Research Professor.
Debi Page Ferrarello, RN, MSN, MS, IBCLC, RLC (Jefferson University, Arcadia University). Instructor. Human lactation
Andrea Judge, MPH, IBCLC, RLC (University of North Carolina). Clinical Instructor. Human lactation
Joseph Kehayias, PhD (Indiana University). Professor. Body composition analyses; measurement of sarcopenia; osteoporosis; energy expenditure.
Tanya V.E. Kral, PhD (Pennsylvania State University) Courtesy Appointment. Visiting Research Professor.
Jake Lahne, PhD (University of Vermont). Assistant Professor. Sensory perception and preference in foods; flavor chemistry and sensory properties of alcoholic beverages; artisan, traditional, and local foods; consumer food choice and taste; cooking practice and food agency
Beth L. Leonberg, MS, MA, RD (Colorado State University, Rowan University) Director, Didactic Program in Dietetics . Instructor. Pediatric nutrition.
Rachelle Lessen, MS, RD, IBCLC, LDN (Arcadia University). Instructor. Human lactation
Michael Lowe, PhD (Boston College). Professor. Prevention and treatment of eating disorders and obesity; effects of appetitive responsiveness and dietary restraint on eating regulation; psychobiology of obesity-proneness; empirical foundations of unconscious processes.
Janell L. Mensinger, PhD (City University of New York). Associate Teaching Professor. Behavioral health promotion strategies, treating obesity, clinical research methods, statistics. Body perception, obesity and eating disorders.
Brandy-Joe Milliron, PhD (Arizona State University). Assistant Professor. The development and evaluation of modifications in the natural environment to promote healthier living; farm to table school initiatives;
Juan Muniz, PhD (Oregon State University) Director, Nutrition Biochemistry Laboratory. Assistant Research Professor. Food microbiology; community-based research to assess pesticide levels in homes; prevention of health effects of pesticides for indigenous farmworkers.
Jennifer Nasser, PhD, RD, FTOS (Rutgers University). Associate Professor. Dopamine-mediated mechanisms of food intake regulation in humans and its impact on metabolic homeostasis, especially as it applies to obesity, eating disorders and aging.
Margaret O'Neil, PT, PhD, MPH (MCP Hahnemann University; Duke University; University of North Carolina at Chapel Hill). Associate Professor. Measurement of and interventions to improve physical activity and fitness levels and promote participation in children and youth with who are overweight/obese and those with physical disabilities (especially cerebral palsy).
Irene E. Olsen, PhD, RD, LDN (Tufts University) Courtesy Appointment. Visiting Research Professor.
Jennifer Quinlan, PhD (North Carolina State University). Associate Professor. Food microbiology; microbiological quality and safety of produce, dairy and meat products in markets in high vs. low socioeconomics areas, Bacillus and Clostridium spores in food processing.
Sobhana Ranjan, PhD, RD (University of Delhi, India) Courtesy Appointment. Visiting Research Professor.
Barry Ritz, PhD (Drexel University) Courtesy Appointment. Visiting Research Professor.
Patricia A. Shewokis, PhD (University of Georgia). Professor. Roles of cognition and motor function during motor skill learning; role of information feedback frequency on the memory of motor skills, noninvasive neural imaging techniques of functional near infrared spectroscopy(fNIR) and electroencephalograpy (EEG) and methodology and research design.
Sinclair A. Smith, MS, DSc (Boston University) Chair, Health Sciences. Professor. The use of magnetic resonance spectroscopy and near infrared spectroscopy to non-invasively study neuromuscular metabolism in humans; creatine supplementation on mitochondrial respiration; weight training studies.
Deeptha Sukuman, PhD (Rutgers University). Assistant Professor. Vitamin D and magnesium and bone mineral density; obesity and bone mineral density.
Alison Ventura, PhD (Pennsylvania State University) Courtesy Appointment. Visiting Research Professor. Factors that contribute to the development of eating behaviors and dietary preferences during infancy and early childhood.
Stella Lucia Volpe, PhD, RD, LDN, FACSM (Virginia Polytechnic Institute and State University) Chair, Nutrition Sciences. Professor. Prevention of obesity and diabetes across the lifespan; mineral metabolism and exercise; energy balance; sports nutrition.

Emeritus Faculty

Donna H. Mueller, PhD (Temple University) Registered Dietitian, Nutrition and Foods. Associate Professor Emeritus. Clinical nutrition; pediatric nutrition; nutrition in pulmonary diseases, especially cystic fibrosis; nutrition in developmental delay; dental nutrition; dietetic education and professional development.
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