Sequence of Courses

Semester 1 (Fall): 9 semester hours graduate course work

FCS 420 Advanced Nutrition - 3 credits

FCS 497 Introduction to Research Methodology - 3 credits

FCS 401 Theories and Issues in Family and Consumer Sciences - 3 credits

Semester 2 (Spring): 10 semester hours graduate course work

FCS 445 Statistics - 3 credits

FCS 417 Advanced Medical Nutrition Therapy - 4 credits

ELECTIVE - 3 credits

Semester 3 (Summer): 4 credit hours of graduate course work

FCS 498 Supervised Practice - 2 credits - 360 clock hours of graduate practicum (minimum)

FCS 499 Master's Thesis - 2 hours

Semester 4 ( Fall): 5 credit hours of graduate course work

FCS 402 Graduate Seminar in Food and Nutrition - 2 credits

FCS 498 Supervised Practice - 2 credits - 360 clock hours of graduate practicum (minimum)

FCS 499 Master's Thesis - 1 credit

Semester 5 (Spring): 5 credit hours of graduate course work

FCS 402 Graduate Seminar in Food and Nutrition - 2 credits

FCS 498 Supervise Practice - 2 credits - 360 clock hours of graduate practicum (minimum)

FCS 499 Mater's Thesis - 1 credit

Students will complete a minimum of 1081 hours of supervised practice - approximately 384 hours of clinical nutrition, approximately 320 hours of food service management, approximately 320 hours of community nutrition, 25 hours from the Advanced Medical Nutrition Therapy course, and 32 hours from the Graduate Seminar course. In addition, 15 hours of orientation to the program is also required but is not a portion of the total supervised practice hours.

Students may elect a non-thesis option. An additional 10 hours of graduate course work is required and must be approved by the Dietetic Internship Director in consultation with the Graduate Coordinator.