The M.S. in Nutrition at OSU is designed to provide the student with advanced training in nutrition through both course work and research. The research areas are varied and cover areas with an emphasis on molecular, biochemical, physiological & community nutrition as it applies to humans. Successful completion of the M.S. in Nutrition will enable students to continue their graduate or professional education or pursue employment in academia, the government or private industry. M.S. students wishing to pursue the Ph.D. degree in Nutrition at OSU will need to apply to the NGP for consideration for the Ph.D. program.
All entering M.S. students are expected to have proficiency in human nutrition, biochemistry & physiology equivalent to NUTR 417/418 & BB 450/451, Z331 & 341. If the student does not have proficiency in one or more of these courses; these courses will be added to the student’s program of study. The curriculum for the M.S. degree in Nutrition is described below.
The OSU graduate school requires a minimum of 45 credits beyond the BS for the M.S., and that no more than half of the credits in a program of study can be from 'slash' courses (those that are taught at 400/500 levels simultaneously). The curriculum is composed of 500-level 'slash' courses and 500 or 600-level graduate-only courses.
The time limit for completion of the M.S. degree is governed by the Graduate School: “All work toward a master’s degree, including transferred credits, course work, thesis, and all examinations, must be completed within seven (7) years.” See Academic Deadlines.
Upon completion of the MS degree in Nutrition, students will demonstrate:
| Course # | Title | Credits |
|---|---|---|
| NUTR 517, 518 | Human Nutrition Science (or equivalent) | 8 |
| BB 550, 551 | General Biochemistry (or equivalent) | 6 |
| IB 531 | Vertebrate physiology I (or equivalent) | 3 |
| IB 532 | Vertebrate physiology II (or equivalent) | 2 |
| Total: 19 | ||
| Course # | Title | Credits |
|---|---|---|
| NUTR 503 | Thesis | 6-12 |
| NUTR 507 | Seminar (2 presentations) | 2 |
| NUTR 550 | Nutritional Status | 4 |
| NUTR 617 | Metabolic Interrelationships I: Macronutrients | 3 |
| NUTR 618 | Metabolic Interrelationships II: Micronutrients | 3 |
| GRAD 520 | Responsible Conduct for Research | 2 |
|
Graduate Level Statistics (For example, St 511-512 Methods in statistical analysis; H524 Health data analysis, or other statistics courses, as determined by the student’s graduate committee) |
3-12 | |
| Required Public Health course | ||
| H 523 | Foundations of Public Health | 4 |
| Total: 30-44 | ||
| Course # | Title | Credits |
|---|---|---|
| NUTR 514 | Health Benefits of Functional Foods | 3 |
| NUTR 520 | Medical Nutrition Therapy | 5 |
| NUTR 535 | Nutrition and Exercise | 3 |
| NUTR 546 | Foodservice Organizations | 4 |
| H 526 | Epidemiology Methods | 3 |
| H 577 | Dietary Interventions for Public Health | 3 |
| H 591 | Selected topics: Public Health Surveillance | 3 |
| NUTR 599/699 | Special topics in nutrition research (see below) | 3 |
Special topics courses include:
Bone Physiology, offered odd years (Winter)
Neuroendocrine Regulation of Energy Metabolism, offered even years (Winter)
Advances in Metabolic Disease, odd years (Spring)
Advances in Cancer Research, offered even years (Spring)
Additional graduate level courses may be added to the student’s program of study. Such additional courses will be determined by the major professor and the student’s graduate committee. A minimum of 45 credits is required to complete the requirements for the MS in Nutrition.
