Nutrition and Dietetics (M.S.)

The Master of Science in Nutrition and Dietetics is designed as a 4-semester program of required coursework and supervised practice rotations. We invite new students to begin each Fall semester. Upon conclusion of the program, our graduates are eligible and well-prepared to take the Registered Dietitian Nutritionist (RDN) exam. Our program’s RDN exam pass rates well exceed the national average for both first attempt and passing within one year of first attempt.  

The first year of the curriculum is comprised of academic course work that integrates supervised experiential learning, the core of which focuses on culinary skill development, nutrition counseling, clinical care and research. The program's second year includes practicum-based supervised experiential learning in a variety of clinical, community, and food service operations rotations integrated with curriculum-related coursework. The program is responsible for finding high-quality supervised experiential learning rotation sites and student’s preferences and professional goals are strongly considered when assigning rotations.

Admission Requirements

• Applicants must have a minimum of a 3.0 GPA.

The Master of Science in Nutrition and Dietetics program at the University of New Hampshire is currently granted accreditation by ACEND of the acend@eatright.org, 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995.

Degree Requirements

The Master of Science in Nutrition and Dietetics requires that students complete required coursework (48-56 credits), including over 1,000 hours of practicum-based learning and related course work in food service, community and clinical experiences. The program learning outcomes integrated into the program reflect those established by ACEND.

Students must earn a B- or better in graduate courses to earn credit toward the degree.

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Students who have taken NUTR 804 or equivalent undergraduate or graduate course and earned a B- or better will substitute one approved graduate elective course 

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NUTR 829 is taken twice for a total of 4 credits

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Students who have taken NUTR 850 or equivalent undergraduate or graduate course and earned a B- or better will substitute an approved graduate elective course 

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Students who have previously taken both NUTR 850 and NUTR 875 or equivalent courses will only need to take one additional approved graduate elective during their first Fall semester 

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Students who have taken NUTR 875 or equivalent undergraduate or graduate course and earned a B- or better will substitute an approved graduate elective course

Sample Degree Plan

This sample degree plan serves as a general guide; students collaborate with their academic advisor to develop a personalized degree plan to meet their academic goals and program requirements.

Program Learning Outcomes

Competency for Registered Dietitian Nutritionists (CRDNs) Explained

UNH’s Master of Science in Nutrition and Dietetics accreditation agency, ACEND, requires that the curriculum covers certain competencies which are “specific knowledge, skills, values, and behaviors required for effective performance as a practitioner.” These are identified as CRDNs (Competency for Registered Dietitian Nutritionists). Each required non-elective course will contain CRDNS, some of which may be tracked by the instructor and program. A complete list of the required CRDNs are as follows:

• Competency 1.1: Applies an understanding of environmental, molecular factors (e.g., genes, proteins, metabolites) and food in the development and management of disease
• Competency 1.2: Applies an understanding of anatomy, physiology, and biochemistry
• Competency 1.3: Applies knowledge of microbiology and food safety
• Competency 1.4: Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food
• Competency 1.5: Applies knowledge of patho-physiology and nutritional biochemistry to physiology, health and disease
• Competency 1.6: Applies knowledge of social, psychological and environmental aspects of eating and food
• Competency 1.7: Integrates the principles of cultural competence within own practice and when directing services
• Competency 1.8: Applies knowledge of\\npharmacology to recommend, prescribe and administer medical nutrition therapy
• Competency 1.9: Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness
• Competency 1.10: Applies knowledge of\\nmath and statistics
• Competency 1.11: Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals
• Competency 1.12: Demonstrates knowledge of and is able to manage food preparation techniques
• Competency 1.13: Demonstrates computer skills and uses nutrition informatics in the decision making process
• Competency 1.14: Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle
• Competency 1.15: Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations
• Competency 1.16: Gains a foundational knowledge on public and global health issues, policies and nutritional needs

• Competency 2.1: Applies a framework to assess, develop, implement and evaluate products, programs and services
• Competency 2.2: Selects, develops and/or implements nutritional screening tools for individuals, groups or populations
• Competency 2.3: Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings
• Competency 2.4: Implements or coordinates nutritional interventions for individuals, groups or populations
• Competency 2.5: Prescribes, recommends and administers nutrition- related pharmacotherapy

• Competency 3.1: Directs the production and distribution of quantity and quality of food products
• Competency 3.2: Oversees the purchasing, receipt and storage of products used in food production and services
• Competency 3.3: Applies principles of food safety and sanitation to the storage, production and service of food
• Competency 3.4: Applies and demonstrates an understanding of agricultural practices and processes

• Competency 4.1: Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs
• Competency 4.2: Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy

• Competency 5.1: Demonstrates leadership skills to guide practice
• Competency 5.2: Applies principles of\\norganization management
• Competency 5.3: Applies project management principles to achieve project goals and objective
• Competency 5.4: Leads quality and performance improvement activities to measure evaluate and improve a program services products and initiatives
• Competency 5.5: Develops and leads implementation of risk management strategies and program

• Competency 6.1: Incorporates critical thinking skills in practice
• Competency 6.2: Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research
• Competency 6.3: Applies current research and evidence-informed practice to service

• Competency 7.1: Assumes professional responsibilities to provide safe, ethical and effective nutrition services
• Competency 7.2: Uses effective communication, collaboration and advocacy skills

Nutrition and Dietetics (M.S.)

Location/Delivery: College of Life Sciences and Agriculture, Durham Campus [In-Person Program]

This program is designed to prepare graduates for professional licensure/certification as follows:

Registered Dietitian Nutritionist

Registered Dietitian Nutritionist (RDN) Examination

The University of New Hampshire has determined this program meets the educational requirements for licensure/certification in:¹
Alabama, Alaska, American Samoa, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Federated States of Micronesia, Florida, Georgia, Guam, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Northern Mariana Islands, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, Republic of Palau, Republic of the Marshall Islands, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, U.S. Virgin Islands, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming.

Additional information and related resources are available on the Office of the Registrar's website.

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State specific post-education requirements are subject to change. Students are responsible for confirming these requirements in their state of residence and intended practice.