{"id":7764,"date":"2022-08-01T10:54:08","date_gmt":"2022-08-01T15:54:08","guid":{"rendered":"https:\/\/www.nicholls.edu\/catalog-2023-2024\/?page_id=7764"},"modified":"2023-03-24T15:50:51","modified_gmt":"2023-03-24T20:50:51","slug":"master-of-science-in-clinical-nutrition-and-dietetics-leadership","status":"publish","type":"page","link":"https:\/\/www.nicholls.edu\/catalog-2023-2024\/graduate_studies\/arts_and_sciences\/master-of-science-in-clinical-nutrition-and-dietetics-leadership\/","title":{"rendered":"Master of Science in Clinical Nutrition and Dietetics Leadership"},"content":{"rendered":"\n\n\n\n\n
Barbara Blake, MAC, MS, CCC-SLP
\nInstructor of Health Sciences
\nHead of Department of Allied Health Sciences
\nOffice: 107-A Gouaux Hall
\nPhone: 985-448-4139<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
Sherry Foret, Ed.D., RDN, LDN
\nAssistant Professor of Dietetics
\nDirector of Dietetic Graduate Studies
\nOffice: 107-B Gouaux Hall
\nPhone: 985-448-4732<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Description<\/strong>
\nThe program leading to the Master of Science degree in Clinical Nutrition and Dietetics Leadership requires the completion of thirty-six semester hours in the field of Dietetics. The primary focus of the program is the preparation of dietitians for clinical practice with an emphasis in leadership. The program consists of a clinical nutrition, leadership, and research core. The elements of the Master of Science degree serve to make prospective dietitians proficient in their content areas, and to enhance their professional development of leadership skills.<\/p>\n

Admission Requirements<\/strong>
\nIn addition to all general requirements for admission to the University and to Graduate Studies, applicants must:
\nAdmission requirements into the Master’s program includes acceptance into the Dietetic Internship Program or the following:<\/p>\n

    \n
  • Bachelor’s degree and a DPD Verification statement from an accredited Didactic Program in Dietetics, Dietetic Internship Program, or confirmation of registered dietitian credentials.<\/li>\n
  • Undergraduate GPA: minimum of 2.8<\/li>\n
  • Conditional admissions with the approval of the program admissions committee<\/li>\n<\/ul>\n

    Graduate Course Work<\/strong><\/p>\n

    Required Courses (18 hours)<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
    DIET 501 (3) Leadreship Theories and Practice<\/td>\n<\/tr>\n
    DIET 502 (3) Leadership in Clinical Nutrition<\/td>\n<\/tr>\n
    DIET 503 (3) Food Systems Management<\/td>\n<\/tr>\n
    DIET 504 (3) Public Policy and Advocacy in Dietetics<\/td>\n<\/tr>\n
    DIET 505 (3) Research I<\/td>\n<\/tr>\n
    DIET 506 (3) Research II<\/td>\n<\/tr>\n
    <\/td>\n<\/tr>\n
    Elective Courses (18 hours)<\/strong>
    \nElective course work is selected from approved courses in Dietetics, Business, and Nursing.<\/td>\n<\/tr>\n
    \u00a0<\/strong><\/td>\n<\/tr>\n
    Allied Health Sciences<\/strong><\/td>\n<\/tr>\n
    AHSC 500 (3) Interprofessional Communication and Collaboration in Healthcare<\/td>\n<\/tr>\n
    \u00a0<\/strong><\/td>\n<\/tr>\n
    Dietetics<\/strong>
    \nDIET 510 (3) Advanced Counseling and Education Theories<\/td>\n<\/tr>\n
    DIET 511 (3) Nutrition in the Older Adult<\/td>\n<\/tr>\n
    DIET 512 (3) Nutrition Entrepreneurship<\/td>\n<\/tr>\n
    DIET 513 (3) Current Topics in Advanced Nutrition (can be repeated when content differs)<\/td>\n<\/tr>\n
    DIET 520 (3) Dietetics Pre-Professional Practice I (Restricted Course, DI only)<\/td>\n<\/tr>\n
    DIET 521 (6) Dietetics Pre-Professional Practice II (Restricted Course, DI only – only 3 hours can be used toward degree credit)<\/td>\n<\/tr>\n
    DIET 522 (6) Dietetics Pre-Professional Practice III (Restricted Course, DI only – only 3 hours can be used toward degree credit)<\/td>\n<\/tr>\n
    DIET 523 (6) Dietetic Intership (may be repeated for credit for a maximum of 12 credit hours)<\/td>\n<\/tr>\n
    <\/td>\n<\/tr>\n
    Business<\/strong>
    \nMKTG 501 (3) Market Analysis, Planning and Control<\/td>\n<\/tr>\n
    MNGT 502 (3) Managing Human Capital<\/td>\n<\/tr>\n
    BSAD 507 (3) Leadership, Ethics, and Accountability<\/td>\n<\/tr>\n
    <\/td>\n<\/tr>\n
    Nursing<\/strong>
    \nNURS 505 (3) Applied Statistics for the Health Sciences<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Barbara Blake, MAC, MS, CCC-SLP Instructor of Health Sciences Head of Department of Allied Health Sciences Office: 107-A Gouaux Hall Phone: 985-448-4139 Sherry Foret, Ed.D., RDN, LDN Assistant Professor of Dietetics Director of Dietetic Graduate Studies Office: 107-B Gouaux Hall Phone: 985-448-4732 Description The program leading to the Master of Science degree in Clinical Nutrition […]<\/p>\n","protected":false},"author":46,"featured_media":0,"parent":7064,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-7764","page","type-page","status-publish","hentry"],"yoast_head":"\nMaster of Science in Clinical Nutrition and Dietetics Leadership - 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