Falk College’s nationally-acclaimed nutrition program offers unique experiential leaning opportunities for individuals interested in delivering nutrition counseling and education, conducting nutrition research, or pursuing nutrition careers in allied-health and medical professions, business, athletics, and more.
The master’s degree represents professional qualification for many practitioners in dietetics and community nutrition and has become the terminal degree for many students. At the graduate level, students study the theory and application of nutrition science and prepare for research, teaching, or practice in clinical, community, corporate, government, or educational settings. Because of the varying backgrounds and professional interests of students, the master’s degree program is flexible. Nutrition students can expand their studies, or tailor it to specific career interests by taking electives in complimentary areas of study like public health, food studies, exercise science, education or biology.
The M.A. degree requires the completion of a minimum of 36 credits. For a complete Nutrition Science M.A. description, visit the course catalog.
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.
The program emphasizes critical evaluation of scientific information and evidence-based practice and research. Sample courses include:
- Food, Culture and Environment
- Dietetics Practice Across the Lifespan
- Nutrition Research Methods
- Medical Nutrition Therapy I and II
- Nutritional Status Assessment
- Food and Public Policy
- Problems in Human Metabolism
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.
Syracuse University students have access to one of the nation’s best-ranked study abroad programs in the nation. Nutrition students have opportunities to study gastronomy in Italy, drug policy in the Netherlands, health education in South Africa, health policy in Switzerland, and social policy and public health in the United Kingdom, to name a few. For more information about study abroad, visit suabroad.syr.edu.
Graduates of the Nutrition Science M.A. 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, 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.
- Food and nutrition management: Food services, wellness programming, nutrition planning, health and lifestyle coaching, agriculture.
- 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.
Are you interested in becoming a registered dietitian?
If you have a bachelor’s degree outside nutrition and would like to become a registered dietitian, make an appointment with the director of the Didactic Program in Dietetics (DPD), Nancy Rindfuss, M.A., R.D., to obtain an evaluation of your DPD status. Read more about the DPD process in the Didactic Program in Dietetics Handbook.
Limited department financial aid is available in the form of graduate assistantships and scholarship credits for students enrolled in masters and doctoral programs. Financial aid is determined based on merit.
Additional information regarding graduate financial aid can be found on the Syracuse University Graduate Student Aid page.