M.S. Nutrition & Dietetics

General UW-Stout Graduate School Application

All prospective graduate students at UW-Stout must follow a standard application process through our Graduate School. Beyond that, each graduate program has specific requirements that must be met to be successfully admitted to the program:

Program-Specific Admission Requirements

Eligibility

To be admitted with full status to the M.S. Nutrition & Dietetics program, you must:

• Have earned a minimum GPA of 3.0

The prerequisites for admission to the program are statistics (Stats 320 or equivalent), physiology and anatomy (BIO 234 or equivalent), nutrition (FN 212 or equivalent), and advanced nutrition (FN 320 or equivalent).

Applicants who are denied admission due to deficiencies in these prerequisites will be advised that the courses can be taken at UW-Stout as a special non-degree student, but this will not guarantee admission into the graduate program.

In alignment with the Accreditation Council for Education in Nutrition and Dietetics, the M.S. in Nutrition & Dietetics program has the following overarching program objectives: 

• At least 80% of full-time students will complete program/degree requirements within 18 months (150% of the program length).*
• Of graduates who seek employment, 80% are employed in nutrition and dietetics or related fields within 18 months of graduation.*
• 80% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.*
• The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.*

In order to meet the program objectives, the following learning objectives are established for this program:

• Apply and integrate graduate-level nutritional sciences principles when presented with a practical problem.
• Design, implement, evaluate, and disseminate nutrition research.
• Demonstrate creative, critical, and strategic thinking skills that can be applied to nutrition and dietetics.
• Employ a professional, philosophical, and ethical approach to work following the professional code of ethics.
• Apply effective leadership, management, and collaboration strategies to meet operational goals.
• Apply evidence-based food and nutrition information to meet the needs of individuals, groups, and organizations.
• Utilize patient-centered educational strategies to create nutrition care plans that promote positive outcomes.
• Integrate public policy, the physical and social and cultural environment, food, nutrition, and biological influences into community nutrition practice.
• Demonstrate effective communication skills.

Advisory Committee Members