M a s t er of S c i e nce i n Cl i n ica l N u t r i t ion:
u n d e r s ta n d i n g t h e p ow e r o f f o o d
A growing understanding of the health impact
of sound nutrition, along with concerns about
an aging population, food safety and rise in
nutrition-related disorders, is fueling demand for
nutrition experts. As a graduate student in LIFE’s
Clinical Nutrition program, you’ll be surrounded
by students and faculty who share your passion for
health and wellness.
Nutrition professionals with a master’s degree are
most often considered by employers for sought-after
specialized positions (in pediatrics, critical care,
geriatrics and other fields) and for management
roles well ahead of candidates with a B.S. only.
Robust Research Emphasis
All students with the foundation of a bachelor’s
degree need to understand and interpret the
implications of clinical research, use such research
in evidence-based practice, and collect and
analyze data. Contemporary dietetics professionals
must also possess a strong understanding of
nutrigenomics, the study of the effects of food
on gene expression and an understanding of the
biological activity of food components.
Toward this end, as a student in the M.S.
Clinical Nutrition degree program, you will have
significant opportunities to participate in clinical
research activities and explore the growing field of
nutrigenomics.
Based on your interests, you will choose from two
areas of research focus. If you have a particularly
strong interest in research, you may opt to complete
a graduate thesis that will rely on original research
4 | GRADUATE STUDIES | Life University
to develop new knowledge. Or, you may choose to
complete research-oriented coursework and hands-on
experience and then sit for a comprehensive exam in
lieu of the graduate thesis.
Excellent Facilities
The Nutrition and Dietetics Department at LIFE
has six contemporary teaching kitchen stations
where you will receive interactive training and
group learning. Nutrition students also enjoy
classes in the culinary demonstration amphitheater
where chef instructors can show in real time the
concepts being taught in class. Stadium seating
and the latest projection capabilities enhance the
demonstration experience, ensuring you won’t miss
a thing. The department also has state-of-the-art
clinical rooms for assessment and research for both
undergraduate and graduate students.
“On the Ground” Field Experience
Advanced classroom and laboratory instruction
in the master’s program is linked with hands-on
field experience to best prepare students to enter
satisfying careers at a more senior level. You will
roll up your sleeves with four intensive field
experiences in community, clinical, teaching
and management settings.
These advanced field rotations of 10 weeks for
five hours per week will give you opportunities
to shadow dietitians, interact with clients and
connect advanced theory with practice. During the
final three weeks of a rotation, you will fulfill the
role of “staff relief,” actually assuming the duties
of your on-site mentor.