Providing students with the opportunity to gain the necessary competency for careers as entry-level dietitians.

This program is for students who are seeking to become entry-level Registered Dietitian Nutritionists (RDN), have earned a bachelor’s degree and have completed course pre-requisite requirements.

The program builds upon the foundation, knowledge, and skills students have acquired from accredited didactic programs in dietetics or other bachelor’s degree programs along with pre-requisite coursework. The carefully structured program integrates didactic and supervised experiential learning in the application of the nutrition care process and is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Upon completion of the program, graduates are eligible to take the credentialing examination for dietitians offered through the Commission on Dietetics Registration (CDR). Successful completion of the exam is usually a prerequisite for state licensure or certification.

Why this degree makes a difference in society today…tomorrow…

Due to rising public interest in nutrition, a growing and aging population, the childhood obesity epidemic, and increased emphasis on health education and healthy lifestyles, the demand for trained nutrition professionals is increasing. They work with businesses, schools, advocacy groups and legislators to ensure all people have access to adequate nutrition, at school, at home, and at work. In healthcare, they collaborate with patient care teams to help prevent and treat illness. Nutrition research expands the body of knowledge in health and wellness, sparking advances in public health and quality of life, from pregnancy through adolescence and adulthood. Whether you want to inspire health in your community or around the world, nutrition is a universal avenue to make a difference.


Graduates of the MA in Nutrition Science program are well-prepared for careers in a variety of sectors, including:

  • Clinical: Health care, patient care teams, disease management, pharmaceutical companies, nutritional program development, counseling.
  • Business: Medical and food service equipment research and development, food company research and development, quality control, employee wellness programming.
  • Consultation, private practice: Consulting, disease management, writing, public speaking, private practice, counseling.
  • Research and education: Teaching, curriculum development, program administration, internship management, research.
  • Community and public health nutrition: Health promotion, disease prevention, disaster relief, legislation, policy development, lobbying, advocacy, research, international relations.
  • Communications: Journalism, writing/editing, public relations, marketing, sales.

Our Facilities

Learn using equipment and technology that mirrors—or exceeds—what is found in practice settings. Our Nutrition Assessment, Consultation and Education (ACE) Center is a hands-on learning laboratory to prepare students with traditional and emerging professional competencies critical to effective nutrition practice. The ACE Center includes a lecture hall with a demonstration kitchen and teaching station, two small private consultation rooms, a physical assessment room, and a small conference room with a large media screen. The Center’s counseling and physical assessment rooms are equipped with two teaching mannequins, a tube feeding placement simulator, wall-mounted stadiometers and electronic scales, pediatric measuring equipment with several multi-ethnic infant mannequins, electronic blood pressure monitors, a lactation education baby, and a variety of food models. In the ACE Center, students practice nutrition-focused physical examinations on a patient simulator. This facility allows for unlimited opportunities for direct practice with indirect calorimetry to measure how many calories someone is utilizing, instead of estimations that use imperfect mathematical equations. Additional enhancements to student learning include class experiences measuring body composition with the BOD POD testing system used extensively in university and medical facilities, the military and health and wellness settings to track body composition.

Experiential Learning

The MA in Nutrition Science program provides a minimum of 1000 hours of supervised experiential learning. These opportunities are infused across the curriculum as simulated and hands-on practice. The MA in Nutrition Science handbook describes how experiential learning is integrated into our program and the affiliated agencies where on-site learning occurs.

If you have already completed experiential learning, learn more about how we award prior credit of learning in our handbook.

Immersion Travel

Syracuse University students have access to one of the highest-quality international study abroad programs in the country

In “Mediterranean Food and Culture: An Italian Experience,” students travel to Italy to investigate the geographic, cultural, historic, and socio-economic underpinnings of the Mediterranean diet, critique the health benefits and implications of following a Mediterranean diet. Once in Italy, students experience the current Mediterranean diet from farm-to-table by exploring small artisan producers for cheese, olive oil, pasta, and wine. They explore the significance of local/regional production not only from a food system, but also from a legislative and labeling perspective. Students even get to work in the fields, shop for the freshest ingredients, and cook authentic Italian meals.

The “South Asian Cultures: Family, Food, and Health Care Systems” course takes place on campus in the spring and includes a cultural immersion trip to India during the spring break. Students and faculty visit three cities in India -New Delhi, the capital city of India in the North, Mumbai in Western India and Chennai in South India. During the visit to India, students visit the historic Taj Mahal in Agra, schools, religious centers, and community program sites to see food preparation and distribution, non-government organizations, high and low resource hospitals and their dietetic facilities, educational institutions, Ayurvedic institutions, and a biodynamic farm. The immersion experience also includes food walks, meals in a family home, and interactions with families and communities in both rural and urban areas.

Abroad programs are subject to scheduling changes. For a precise schedule of when these programs offered, please contact the department directly. For more information, visit SU Abroad.

Future Education Model

The MA in Nutrition Science program is newly accredited under ACEND’s Future Education Model Accreditation Standards. Syracuse University was accepted as a demonstration cohort to participate as a pilot program of ACEND’s vision to implement competency-based learning to prepare nutrition and dietetics professionals for future practice.

Contact Nicole Beckwith,, (315) 443-2396 for more information.

Program Goals

Our Mission and Goals

Through integrated didactic and experiential learning, the mission of the Syracuse University Master of Arts in Nutrition Science program is to prepare graduates for success as registered dietitian nutritionists who apply the nutrition care process to positively impact individuals, families, and communities.

Program goals:

  • Graduates will be prepared for successful careers in nutrition and dietetics.
  • Graduates will apply their didactic and experiential learning to populations using evidence-based nutrition and dietetics practices

Program objectives can be found in the M.A. in Nutrition Science handbook. Outcome data is available upon request by contacting the program director: Nicole Beckwith.

Credentialing Exam

Once you have completed all requirements of the Master of Arts in Nutrition Science, you will be eligible to take the credentialing examination for dietitians to become an RDN, offered by the Commission on Dietetic Registration (CDR). Please see the M.A. in Nutrition Science handbook for graduation completion requirements.

After January 1, 2024, the CDR will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).

Professional Licensure

Obtaining your license to practice or professional licensure/certification requirements vary from state to state, which may affect your ability to apply for a professional license/certification upon the completion of the program. Please view our program’s Professional Licensure Disclosure Statement regarding the Master of Arts in Nutrition Science program’s ability to meet specific state licensure or certification requirements.

For additional information about state licensure requirements visit the Academy of Nutrition and Dietetics website.

For additional information about becoming a Certified Dietitian Nutritionist in New York State visit the N.Y.S. Office of the Professions website.


The Master of Arts in Nutrition Science program at Syracuse University is fully accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, 1.800.877.1600 ×5400).

Expenses and Financial Aid

A current estimated Cost of Attendance can be obtained from Syracuse University Financial Aid Office. Estimated program cost of attendance can be found in the M.A. in Nutrition Science handbook. Graduate students qualify for financial aid through the graduate school in the form of loans. General financial aid information can be found at the Syracuse University Office of Financial Aid.

William W. Allen Nutrition Scholarships are designed to raise awareness of hunger in America by supporting dietetic students as they learn about the ways in which dietitians can contribute to community nutrition programs that address widespread food insecurity. Scholarship awards are applied towards tuition fees. Application requirements and deadline will be communicated to admitted students by the program director.

Getting Admitted

Admission decisions are made by the Nutrition Science Graduate Admissions Committee and are based on the student’s academic background, experience, letters of recommendation, personal statement and areas of interests. While no single factor determines entry to the program, competitive applicants typically have a GPA of 3.00 or higher. For a complete listing of admissions requirements, transfer credits, and assessment of prior learning policies, see the MA in Nutrition Science handbook.

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