

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 Nutritionist credentials or have completed a dietetic internship.
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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:
Educate individuals and the public on food choices that will optimize health and prevent disease
Apply nutrition principles and diet assessment to the treatment of diet-related disease conditions
Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups
Help improve the nutritional status of individuals and population groups
Monitor trends and issues in the discipline of nutrition, and translate this information into curriculum, education, and training programs
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
If you have any additional questions about our degree, please feel free to contact Steven Ho at sh93@nyu.edu.
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New York, NY 10003
Phone: 212-998-5580
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