Master of Arts Applied Nutrition & Dietetics

Nutrition is not only a fundamental human need but also one of the key influencers in the determinants of health. When health needs arise, the public turns to the world’s leading experts in food and nutrition – Registered Dietitian Nutritionists (RDNs).

The Applied Nutrition and Dietetics Program is a new and innovative, entry-level graduate program. It prepares students to take the Commission on Dietetic Registration (CDR) credentialing examination to become a Registered Dietitian Nutritionist (RDN). The program uses competency-based education that integrates online didactic coursework with supervised experiential learning. Throughout the program, students will acquire the skills to examine underlying assumptions, explore issues from multiple perspectives and develop new ways of thinking critically, preparing them to be future leaders in nutrition and dietetics.

47 Total credits

$695 Cost Per Credit Hour

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47 credit hour program
Full & part-time options
January, May and August start dates
Complete your degree in as little as 24 months

Cost of Program

Core Courses

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DIET 532

Human Metabolism

3 credits

This course will focus on human nutrition and metabolism with an emphasis on the functional and regulatory roles of macronutrients and micronutrients. Students will be guided through an exploration of recent scientific literature in the areas of nutrition and biochemistry and the ways one informs the other. Finally, we will consider how several human diseases arise from defects in metabolic pathways, and we will review papers in the scientific literature on several diseases linked to altered metabolism.
HWEL 592

Anatomy & Physiology

1 credit

This course covers essential elements of human anatomy and physiology, the relationship and function of anatomy and physiology, homeostasis, and the role that each of the body systems plays in maintaining it, and the functions of cells and tissues in the body.
HWEL 594

Medical Terminology

1 credit

Medical Terminology is the language specific to the medical industry. This introductory course focuses on the word construction and meaning that characterizes medical language through a study of root words, prefixes, and suffixes. This course focuses on correct pronunciation, spelling and use of medical terms. Anatomy, physiology, and pathology of disease are discussed, yet no previous knowledge of these topics is necessary
MAP 508

Elements of Scholarship

3 credits

This course immerses students in the scholarly process with reference to their major. The three units cover (1) the construction of knowledge and conceptual frameworks; (2) the development of scholarly thinking, including critical and creative modes of thought and techniques of analysis; and (3) the stages of master’s-level academic writing. Throughout, the course emphasizes academic integrity and responsible use of knowledge, including competency in using academic style(s) pertaining to the field.
MAP 509

Research Methods

3 credits

This course provides the skills and knowledge necessary to conduct an inquiry-based, master's-level research study. The course will explore philosophical frameworks, literature review, and research design (problem statement, research questions or hypotheses, data collection and analysis tools) as well as other key aspects of academic research (reliability and validity, ethics, and social relevance). The three major research methods, Qualitative, Quantitative, and Mixed, are examined in relation to the student’s focus of interest. This course sets the foundation for Advanced Research Methods.

Experiential Courses

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DIET 530

Foundations in Dietetic Practice

3 credits

This course is designed to build a solid foundation in dietetic practice. The course will cover the history of the dietetics field, the scope of practice of dietitians, health care ethics, theories of adult learning, and basic counseling skills. The foundational knowledge gained in this course will be built upon through future courses in the dietetics program. 23 estimated SEL hours in an alternate work setting.
DIET 531

Food Science

3 credits

This course explores the chemical composition of food, physical and chemical changes in food associated with household and industrial preparation techniques, the definition of standard products, and appropriate assessment techniques for judging food quality. 70 estimated SEL hours in an alternate work setting
DIET 540

Food Systems I

3 credits

This course provides a comprehensive approach to food service management, to provide graduate students with both didactic content and experiential “hands-on” experience in their selected food service setting. This course will have a specialized focus in quality menu planning, quantity food production, and food delivery based on the specialized needs of target populations within a healthcare facility. The course will also emphasize food quality, sanitation and safety, and provide an overview of food procurement, equipment selection and institutional kitchen layout and design. This course will emphasize application within a healthcare facility, simulated case studies and relevant projects. 230 estimated SEL hours in a professional work setting, 20 estimated SEL hours in an alternate work setting.
DIET 541

Food Systems II

3 credits

This course is the second of two courses, which provides a comprehensive approach to food service management, to provide graduate students with both didactic content and experiential “hands-on” experience in their selected food service setting. This course will have a specialized focus in management and leadership principles in food systems management, quality food production and evaluation, human resource and financial management of food service systems, application of principles of food safety and sanitation, and optimization of sustainability in food systems management. The course will also include marketing of food service, maintenance of knowledge in the area of compliance with accreditation, health department and legislative regulations, and management of vulnerabilities in the food supply chain. Students will be expected to apply and demonstrate an understanding of the local food environment and agricultural practices and processes. This course will emphasize application within a health care facility, visits to local food systems organizations and settings, simulated case studies and relevant projects. Prerequisite: DIET 540 Food Systems I. 240 estimated SEL hours in a professional work setting, 40 estimated SEL hours in an alternate work setting
DIET 550

Medical Nutrition Therapy I

3 credits

This course introduces nutrition as a disease therapy and the role of the clinical dietitian as a member of the health care team. Topics covered include nutrition screening and assessment, medical records documentation, and basic dietary modifications. Prerequisite: DIET 532 Human Metabolism and HWEL 594 Medical Terminology. 60 estimated SEL hours in a professional work setting, 70 estimated SEL hours in an alternate work setting
DIET 551

Medical Nutrition Therapy II

3 Credits

A study of the use of diet in preventing illness and as a means of treating disease. Emphasis is on the nutrition care process, diagnosis, implementation, & monitoring. Clinical rotations allow students to apply what is learned. Prerequisite: DIET 550 Medical Nutrition Therapy I. 300 estimated SEL hours in a professional work setting, 32 estimated SEL hours in an alternate work setting
DIET 560

Community and Public Health Nutrition

3 Credits

This course will cover the study of human nutrition and health problems from a global and community perspective; programs and policies related to nutrition at local, state, and federal levels including preventive nutrition or wellness; and approaches and techniques or effective application and dissemination of nutrition knowledge in the community. Prerequisites: MAP 508 Elements of Scholarship and MAP 509 Research Methods. 80 estimated SEL hours in a professional work setting, 20 estimated SEL hours in an alternate work setting
DIET 570

Leadership

3 Credits

The course presents leadership theories and organizational management models while providing students the opportunity to apply these theories through experiential learning and to enhance leadership development through self-assessment exercises. Included in the course are the identification of leadership competencies and challenges, the skills needed for the successful management of organizations and people, and the role of mentorship in shaping the next generation of leaders. 240 estimated SEL hours in a professional work setting, 48 estimated SEL hours in an alternate work setting

The program presents courses in an organized, sequential manner with each term and year building upon prior learning experiences. Online courses can be accessed 24/7 and include structured assignments that need to be completed within specific periods as indicated in the course syllabi. These courses include full-featured communication resources, allowing for both synchronous and asynchronous interaction between and among students and faculty.

*Students must successfully achieve all of the ACEND competencies contained within each course, earn a B or better in each course, and maintain a 3.0 GPA throughout the program.

View Student Handbook

EARN A SPECIALIZATION IN LESS TIME THAN YOU THINK

Do you also have an interest in human lactation and maternal child health? Then, consider adding a specialization in Human Lactation Studies to your Applied Nutrition and Dietetics program. Adding this specialization will allow you to meet the requirements to sit for the International Board Certified Lactation Consultant (IBCLC) exam as well as the Registered Dietitian Nutritionist (RDN) exam upon completion. It will only require an additional 15-17 more credit hours to graduate with this specialization.

Admission Requirements

Admission to the Master of Arts Program is open to applicants who hold a baccalaureate degree from a regionally accredited institution or a recognized international institution of higher education. Admission decisions are made on an individual basis. Before admission is granted, each application is reviewed by the Admissions Committee to determine if the applicant’s academic history and preparation are satisfactory. Students may be admitted into the M.A. on a full or provisional status.

An undergraduate chemistry course and an undergraduate nutrition course are required pre-requisites to enter the program.

Application deadlines:
Summer term - February 1^st| Fall term - June 1^st| Spring term - October 1^st

To apply for admission in the M.A. Program, applicants should submit a Union application accompanied by the following:

Official transcripts detailing an earned Bachelor’s degree with a GPA of 3.0 or greater; if conferred GPA is less than 3.0, transcripts from all universities and/or colleges attended must be provided.
A grade point average of 3.0 or better (on a 4.0 scale) in the major field of study and in all subsequent graduate work. An official transcript with the baccalaureate degree noted from the school(s) attended must be sent directly from the undergraduate school to the admission office. Candidates who do not have a 3.0 GPA may be considered for admittance to the program. Such exceptions are considered on a case-by-case basis and may require additional coursework.
Students with international transcripts are responsible for obtaining an evaluation of their transcripts through an international evaluation service.
A statement of purpose that describes the applicant’s reasons for applying and the type of research they would like to do in the M.A. The statement of purpose should also demonstrate graduate-level writing skills and command of the English language.
Three letters of recommendation from people who know the applicant academically or professionally and who can speak to their potential to succeed in graduate study.
An updated resume.
English proficiency is required of all applicants whose first language is not English. Most students fulfill the English requirement by taking the Test of English as a Foreign Language (TOEFL). At both the graduate and undergraduate levels, our TOEFL requirement is 79 on the Internet-based test. See http://www.ets.org/toefl and https://myunion.edu/international-students/. Students may also demonstrate English proficiency by successfully completing a valid undergraduate or master’s level degree for which the language of instruction was English.

Meet Our Faculty

What makes Union’s M.A. with a major in Applied Nutrition and Dietetics unique?

“Our program is offered exclusively online, which allows for the ability for students to attend classes on their time. The small class size allows students to form lasting mentoring relationships with faculty.”

Lisa Akers
Applied Nutrition and Dietetics Advisor

Mission, Goals & Objectives

We are dedicated to educating highly motivated, competent and socially responsible entry-level Registered Dietitian Nutritionists (RDNs). With the knowledge and skills they gain through experiential learning and scholarship, they will be prepared to engage in a lifetime of empowering and educating others.

GOAL 1 - Prepare competent, entry-level graduates who reflect the ability to integrate theory and practice in decisions-making.

Objective 1: “At least 80% of program graduates complete program/degree requirements within 30 months years”. (RE 2.3.b.1)

Objective 2: “Of graduates who seek employment, 50% are employed in nutrition and dietetics or related fields within 12 months of graduation”. (2.3.b.2)

Objective 3: “70% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion”. (2.3.b.4.a)

Objective 4: “The program’s one-year pass rate (graduates who pass the registration exam within one year of the first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%”. (2.3.b.4.b)

Objective 5: At least 80% of employers are satisfied with graduate preparation for entry-level practice. (RE 2.3.b.3)

Objective 6: At least 80% of program graduates who respond to the alumni survey will indicate that they make evidence-based practice decisions, taking into account the unique values and circumstances of the client and community.

GOAL 2 - Prepare graduates who are connected to the community as socially responsible practitioners.

*Outcomes data is available upon request.

Applying Your Applied Nutrition & Dietetics Degree to Real-World Experience

Students who graduate from our program and successfully complete the RDN credentialing examination will be qualified to work in a wide variety of settings. Some may work in hospitals or other health care facilities, developing nutrition plans and providing nutrition education to patients. Others may manage food service operations in institutions such as schools, universities and correctional facilities. Sports nutrition, corporate wellness programs and the food industry are other possibilities. Teaching opportunities also exist in public health settings and universities. Some graduates may even go into nutrition-related research or private practice.

Accreditation

Beginning in 2024, a master’s degree will be required in order to gain candidacy to sit for the Registered Dietitian Nutritionist (RDN) Examination. Our graduate demonstration program, under the Future Education Graduate Model Standards, is a candidate for accreditation. The Accreditation Council for Education in Nutrition and Dietetics (ACEND) released the Future Education Model Accreditation Standards for programs in nutrition and dietetics (www.eatrightpro.org/FutureModel). These accreditation standards integrate didactic coursework with supervised experiential learning in a competency-based curriculum designed to prepare nutrition and dietetics practitioners for future practice. Program graduates will be eligible to take the Commission on Dietetic Registration (CDR) credentialing exam to become a Registered Dietitian Nutritionist (RDN).

Union Institute & University’s M.A. with a major in Applied Nutrition and Dietetics has been granted candidate status by:

Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza
Suite 2190
Chicago, Illinois 60606-6995
Phone: (800)-877-1600 ext 5400
Email: acend@eatright.org
www.eatright.org/ACEND

Supervised Experiential Learning

Supervised experiential learning is incorporated and interwoven throughout the program with classroom-based activities and off-site collaborative projects and rotations with local food and nutrition agencies and organizations.

More Details About Supervised Experiential Learning

Supervised experiential learning sites are remote and student-identified. Students are required to have these rotations secured before registering for their first course. Union Institute and University’s Clinical and Curriculum Coordinator works directly with students to select and secure experiential learning sites, obtain Affiliate Agreements with each of those sites, obtain the appropriate background checks and complete any additional paperwork in order for students to fulfill their experiential learning requirements. Students should contact the Clinical and Curriculum Coordinator immediately after learning of their acceptance into the program.

The supervised experiential learning site must be conducive to learning and be able to provide experiences to meet specific accreditation-required competencies. Preceptors at the facility must have the appropriate credentials and expertise relative to their area of practice. The facility must be willing to assign the preceptors and staff the appropriate length of time required to educate and train the students. It is required that all preceptors and staff at the training site recognize that students are there for learning purposes and are not to routinely replace employees. An affiliation agreement will be executed by Union Institute & University administration and the facility providing experiences.

Reasons for discontinuation of a supervised practice site include failure to provide the students with the required learning opportunities to meet specific required competencies and student complaints related to unethical or inappropriate behaviors experienced at the site.

Each year, the appropriateness of supervised practice facilities will be reviewed by the program based on changes in the program and/or changes that have occurred in the supervised practice facility that might impact the ability of the facility to provide the needed learning experiences.

Preceptors for each experiential learning site will be required to submit their curriculum vitaes/resumes, which will be reviewed by the Program Director and the Clinical and Curriculum Coordinator to ensure that they have the appropriate education and experience to guide students.

Additional information about experiential learning can be found in our University Catalog.

Frequently Asked Questions

What types of careers are available in the field of dietetics?

Registered Dietitian Nutritionists (RDNs) are the world’s leading experts in the use of food and nutrition to promote health and prevent and/or manage disease. RDNs work in a variety of settings including, but not limited to hospitals, private practice, public health departments/clinics, food service operations, hunger relief agencies, nonprofit organizations, schools and universities. Many states and U.S. territories have provisions that regulate the dietetics profession and associated titles (e.g. dietitian and nutritionist) and as such require state licensure and certification of dietitians. Please be sure you are educated on the regulations in your state or U.S. territory. Further information can be found here: https://www.cdrnet.org/state-licensure

Upon completion of the Master of Arts with a Major in Applied Nutrition and Dietetics, am I a Registered Dietitian Nutritionist (RDN)?

How does the Supervised Experiential Learning (SEL) component of your program work? Do I need to travel to Cincinnati, OH for this internship?

No, there is no travel needed in our program. Supervised Experiential Learning (SEL) is interwoven into certain classes within the Applied Nutrition and Dietetics major. Certain classes have a large SEL component while others will not. SEL can take place in a professional setting or in an alternate work setting (e.g. role-play, virtual simulation, case studies, etc.), which will be dictated by the course. Each instructor has designed the SEL component of their course(s) to meet the requirements of ACEND. The SEL component of the program that requires students to work in a professional work setting is remote and student-identified, so you can choose a preceptor and location that is convenient for you. We have a Clinical Coordinator who works directly with students to help them secure SEL sites and secure all of the necessary agreements with the facility.

How do I go about securing a Supervised Experiential Learning (SEL) site and preceptor?

Students will generally need more than one SEL site, which would include a food service site, a clinical site, a leadership site, and a public health site; however, some of these can be combined. For example, students may be able to use a hospital for their food service SEL, clinical SEL, and leadership SEL. Foodservice SEL sites can include hospitals, schools, jails, etc. Ideally, Clinical SEL sites should be acute care settings such as hospitals, but depending on the facility long-term care facilities may also work.
Leadership SEL sites include hospitals, nonprofit organizations, public health sites, food service sites, etc. Public health SEL sites can include public health clinics, federal Women, Infants, and Children (WIC) clinics, Federally Qualified Health Centers, etc.
Students must have a preceptor to oversee and facilitate their on-site learning. We encourage students to use the Academy of Nutrition and Dietetics website to search for experts in their area upon admission into the program. Preceptors are not required to be RDNs.
The Supervised Experiential Learning (SEL) component of the program requires a completed SEL Application, background check, proof of health insurance, proof of professional liability insurance, and a completed Affiliation Agreement between UI&U and the facility. An SEL Packet, detailing all of this information, is available to all current students.
The internship approval process can take up to 90 days.

Besides tuition, books, technology fees, and professional liability insurance listed in the student handbook, are there additional costs that the students should expect?

Additional costs are Union's Supervised Experiential Learning (SEL) hours reporting system, a kitchen food scale, and food ingredients for product development. Some SEL sites require additional vaccines, fingerprinting, drug testing, and lab coats.

Where applicable, students must show proof of health and auto insurance, which may be an additional cost if students don’t already have insurance.

For more information visit myunion.edu/tuition-fees.

What are the steps to becoming a Registered Dietitian Nutritionist (RDN) under a Future Graduate Program (GP) like yours?

Students must complete the didactic and Supervised Experiential Learning (SEL) portion of our program, gaining at least 1,000 SEL hours prior to graduation. Graduates of the program are eligible to obtain a verification statement, which allows them to sit for the RDN credentialing exam. In some cases, state licensure is needed to practice as an RDN. More information about state licensure can be found on the Commission on Dietetic Registration’s website.

What are the technology requirements for students?

Recommended Computer Proficiencies for Union Institute and University (UI&U) Students

We expect our students to have the following computer-based skills and knowledge to effectively participate in UI&U’s online courses:

A general understanding of computer hardware and software.
A general understanding of computer operating systems. (Windows, macOS, Chrome OS, etc.)
The ability to perform basic computer functions including:
o Using a keyboard and mouse and/or tablet
o Using a printer
o Managing files and folders: save, name, copy, move, backup
o Uploading and downloading computer files
o Using productivity software applications, such as Word, PowerPoint, and Excel
o Creating, editing, and saving documents in different formats
o Copying and pasting content
o Installing and uninstalling software applications
Working knowledge of popular web browsers: Internet Explorer/Edge, Firefox, Chrome, and Safari
Experience with email systems including sending mail and downloading attachment
Understanding safe computer practices – using Antivirus, not opening suspicious emails, backing up data, not sharing credentials, etc.
Using videoconferencing software such as WebEx, Skype, or Zoom
Sending/receiving text messages

Recommended Technology Specifications for Union Institute and University Students
The following are suggested guidelines for your personal technology to ensure your academic success as an online learner at UI&U.

Your internet connection:
A minimum of 3 Mbps of internet bandwidth is recommended to participate in Zoom conferences effectively and to stream the videos embedded in your Brightspace courses. Use the speed test tool in your preferred browser to measure your available bandwidth in any location.

Your personal devices:

Processor speed 2 GHz and higher
o Recommended: Intel Core 2 duo 2.0 GHz and higher OR AMD Athlon 64 x2 1.9 GHz and higher
At least 4 GB of memory

Computers using Microsoft Windows:

Supported operating systems: Windows 10
Supported versions of Microsoft Office: Office 365 and Office 2010 and higher

Apple Computers:

Supported operating systems: Mac OS 10.11 or higher
Supported versions of Microsoft Office: Office 365 and Office 2011 and higher

Supported Browsers for computers

Browser	Supported Browser Version(s)
Microsoft® Edge	Latest
Mozilla® Firefox®	ESR - latest version (including a 12-week overlap with the previous version)
Google® Chrome™	Latest
Apple® Safari®	Latest

Tablet and Mobile Support

Device	Operating System	Browser	Supported Browser Version(s)
Android™	Android 5.0 +	Chrome	Latest
Apple	iOS^®	Safari, Chrome	The current major version of iOS (the latest minor or point release of that major version) and the previous major version of iOS (the latest minor or point release of that major version).
Windows	Windows 10	Edge, Chrome, Firefox	Latest of all browsers, and Firefox ESR.

Disclosure

Registered Dietitian Nutritionists (RDNs) are the world’s leading experts in the use of food and nutrition to promote health and prevent and/or manage disease. RDNs work in a variety of settings including, but not limited to hospitals, private practice, public health departments/clinics, food service operations, hunger relief agencies, nonprofit organizations, schools, and universities. Many states and U.S. territories have provisions that regulate the dietetics profession and associated titles (e.g. dietitian and nutritionist) and as such require state licensure and certification of dietitians. Please be sure you are educated on the regulations in your state or U.S. territory. Further information can be found at: cdrnet.org/state-licensure-agency-list.

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