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MS, Nutrition and Dietetics: 34-Credit Clinical Nutrition

The 34-credit Master of Science in Nutrition and Dietetics with a Concentration in Clinical Nutrition is designed to provide advanced clinical dietetics training to students who already have Registered Dietitian credentials or have completed a dietetic internship.

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Degree Details

Official Degree Title

Master of Science in Nutrition and Dietetics with a Concentration in Clinical Nutrition

Format
Full-time or Part-time
Credits
34
Start Date
Spring
Application Deadline

The goal of the Clinical Nutrition Concentration within the MS degree in Nutrition and Dietetics is to provide you with the knowledge and skills to:

  1. Educate individuals and the public on food choices that will optimize health and prevent disease

  2. Apply nutrition principles and diet assessment to the treatment of diet-related disease conditions

  3. Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups

  4. Help improve the nutritional status of individuals and population groups

  5. Monitor trends and issues in the discipline of nutrition, and translate this information into curriculum, education, and training programs

  6. Apply research principles and methods to the examination of current problems in nutrition and health

This degree is designed for those who already hold the Registered Dietitian (RD) credential or have successfully completed an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited dietetic internship. 

As a master’s student, you will strengthen your clinical nutrition knowledge and practical dietitian skills by combining course work in advanced clinical nutrition, personalized electives, and research experience.

Graduates of the 34-credit master’s are currently employed in a wide variety of positions, including:

  • Clinical dietitians or managers of nutrition programs in hospitals, clinics, and long-term care facilities

  • Members of clinical specialty teams in pediatrics, internal medicine, family medicine, infectious-disease surgery, renal, gastrointestinal, cardiovascular and critical care services

  • Community nutritionists in programs sponsored by local, state, and federal agencies of the government and private sector

  • Private nutrition consultants to the general public, health care agencies, weight management programs, government agencies, and the food industry

  • Staff members of local and state health departments, federal agencies such as USDA, Library of Congress, National Institutes of Health, and the Food and Drug Administration

  • Nutrition teachers in schools, universities, and health programs

  • Writers, editors, and staff members of food and nutrition organizations, magazines, and newspapers

  • Public relations specialists and media consultants in print, radio, television.

  • Product development staff to food companies

  • Authors and editors of cookbooks and textbooks

  • Owners and managers of restaurants, catering firms, and other food service establishments

Questions 

If you have any additional questions about our degree, please feel free to contact Charlotte Shron at chd267@nyu.edu and Steven Ho at sh93@nyu.edu.

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Nutrition and Food Studies

411 Lafayette Street, 5th Floor
New York, NY 10003
Phone: 212-998-5580

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