Food and Nutrition Services (MS)
Description
The Master of Science in food and nutrition services degree prepares students for doctoral studies in nutrition, food service management, or hospitality management for postsecondary teaching positions, or for careers in established or emerging clinical or industrial settings. The program is designed to provide students with a broad background in nutrition, food service management, or hospitality management; development of necessary analytical skills; and exposure to current nutrition, food service management, and hospitality management research.
Minimum Total Credit Hours: 30
Goals/Mission Statement
The mission of the M.S. in food and nutrition services is to prepare students for entry into nutrition-related or hospitality management- related fields of study and/or their industries with excellence and integrity.
Course Requirements
Core Curriculum
| Code | Title | Hours |
|---|---|---|
| NAHM 5250 | Research I - Principles of Research | 3 |
| NAHM 5260 | Statistics I in NHM | 3 |
| Total Hours | 6 | |
Emphasis - Coordinated Program
Description
The Coordinated Program (CP) track requires 36 hours for the nonthesis completion option and 39 hours for the thesis completion option.
Course Requirements
Requirements for the M.S.F.N.S. degree for the CP track are 6 hours of research core requirements; 12 hours of CP core requirements; 7 hours of supervised practice support courses/preparation; at least 8 hours of supervised practice; and 3 hours of electives. Students may choose to take an additional 6 hours of thesis.
| Code | Title | Hours |
|---|---|---|
| Research Core | ||
| NAHM 5250 | Research I - Principles of Research | 3 |
| NAHM 5260 | Statistics I in NHM | 3 |
| CP Core | ||
| NAHM 5310 | Community Nutrition: Theory and App | 3 |
| NAHM 5320 | Nutrition Edu and Coun: Theory & Practic | 3 |
| NAHM 5330 | Foodservice Management: Theory and App | 3 |
| NAHM 5340 | Medical Nutrition Therapy: Theory and Ap | 3 |
| CP Support Courses | ||
| May be waived for students with DPD Verification Statements OR based on the Assessment for Prior Learning Policy | ||
| NAHM 5110 | Advanced Nutrition | 3 |
| NAHM 5220 | Nutrition Policy | 3 |
| Supervised Practice | ||
| Complete at least 8 hours: | 8 | |
| Supervised Practice (can be repeated to equal total required hours) | ||
| Electives | ||
| Complete an additional 3 hours of graduate courses that are not directed research, practicum, core, or thesis. Committee approval required. | 3 | |
See department for full list of available electives | ||
| Thesis | ||
| For thesis option: 6 hours of thesis are required. | 0-6 | |
| Thesis | ||
| Total Hours | 35-41 | |
Emphasis - Non-Coordinated Program
Description
The Non-Coordinated Program (non-CP) track requires 30 hours for the nonthesis completion option and 36 hours for the thesis completion option.
Course Requirements
Requirements for the M.S.F.N.S. degree for the non-CP track are 6 hours of research core requirements and 24 hours of electives. Students may choose to take an additional 6 hours of thesis.
| Code | Title | Hours |
|---|---|---|
| Research Core | ||
| NAHM 5250 | Research I - Principles of Research | 3 |
| NAHM 5260 | Statistics I in NHM | 3 |
| Electives | ||
| Additional 24 hours of graduate courses that are not directed research, practicum, or thesis. At least 12 hours must be NAHM. Committee approval required. List of suggested electives below. | 24 | |
| Thesis | ||
| For thesis option: 6 hours of thesis are required. | 0-6 | |
| Thesis | ||
| Total Hours | 30-36 | |
Suggested Electives (24 Hours)
| Code | Title | Hours |
|---|---|---|
| NAHM 5310 | Community Nutrition: Theory and App 1 | 3 |
| NAHM 5320 | Nutrition Edu and Coun: Theory & Practic 1 | 3 |
| NAHM 5330 | Foodservice Management: Theory and App 1 | 3 |
| NAHM 5340 | Medical Nutrition Therapy: Theory and Ap 1 | 3 |
| NAHM 5110 | Advanced Nutrition 1 | 3 |
| NAHM 5150 | Nutrition Along the Weight Continuum | 3 |
| NAHM 5160 | Nutrition in Aging | 3 |
| NAHM 5220 | Nutrition Policy 1 | 3 |
| NAHM 6130 | Theoretical Application for Nutrtnl. Ed | 3 |
| NAHM 6140 | Foundations in Child Nutrition Managemen | 3 |
| NAHM 5180 | Maternal, Child, & Adolescent Nutrition | 3 |
| NAHM 6190 | Sports Nutrition | 3 |
| NAHM 6200 | Global Leadership in Service Orgs. | 3 |
| NAHM 6210 | Advanced Human Development | 3 |
| NAHM 6230 | Nutritional Epidemiology | 3 |
| NAHM 6910 | Special Topics in Nutrition and Hospital | 3 |
| NAHM 6060 | Ethics and Human Subjects Research | 3 |
| NAHM 6150 | Advanced Financial Mgt. in Hospitality | 3 |
| NAHM 6240 | Advanced Marketing Hospitality Industry | 3 |
| NAHM 6270 | Topics in Hospitality and Leadership | 3 |
| NAHM 6280 | Organizational Behavior in Hospitality | 3 |
| NAHM 6620 | Advanced Hotel Operations | 3 |
| NAHM 6710 | Advanced Service Quality Management. | 3 |
| NAHM 6760 | Adv. Hospitality Information Technology | 3 |
| NAHM 6930 | Directed Independent Research | 1-6 |
| EXSC 5150 | Stress and the Brain | 3 |
| EXSC 5420 | Sports Psychology | 3 |
| EXSC 6080 | Methods & Procedures of Graded Exercise | 3 |
| EXSC 6110 | Exercise Physiology I | 3 |
| EXSC 6160 | Exercise Physiology II | 3 |
| EXSC 6150 | Physiological Aspects of Aging | 3 |
| SJNM 5350 | Health Communication | 3 |
| PBHL 5050 | Health Program Planning | 3 |
| PBHL 5110 | Applied Statistics | 3 |
| PBHL 5150 | Motivational Interviewing | 3 |
| PBHL 5280 | Public Health Policy | 3 |
| PBHL 5060 | Health Equity | 3 |
| PBHL 5450 | Human Health and Illness | 3 |
| PBHL 6000 | Foundations of Public Health | 3 |
| PBHL 6350 | Theories in Health | 3 |
| PBHL 6460 | Epidemiology | 3 |
| PBHL 6850 | Health Program Evaluation | 3 |
| PHIL 6340 | Problems in Biomedical Ethics | 3 |
| Other courses recommended by the advisory committee | ||
- 1
Denotes courses required for the CP track
Learning Outcomes
- Students will be able to demonstrate how to interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions.
- Students will be able to demonstrate effective and professional oral and written communication and documentation when communicating with individuals, professional groups, and the public.
- Students will be able to incorporate professional knowledge with effective management and education techniques to facilitate food, nutrition, and hospitality related behavior change.
- Students will be able to use a decision making process to identify nutrition- or hospitality-related problems, and to determine and evaluate appropriate interventions.
- Students will be able to apply knowledge of nutrition or hospitality management to enhance the well being of individuals and groups.
- Students will be able to apply management and business theories and principles to the development, marketing, and delivery of nutrition or hospitality programs or services.