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Clinical Dietetics, M.S.

Clinical dietetics uses food as a medical intervention. Registered dietitians/nutritionists perform nutritional assessments and develop individualized treatment plans using food as the therapy modality.

Visit the program website for more information.

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9%
Michigan Job Growth by 2024
10%
West Michigan Job Growth in 2024
$60,382
Median Annual Wage

Source: EMSI, 2020

Program Overview

The coordinated graduate program in clinical dietetics is a five-semester program which results in the award of a Master of Science and a verification statement for completion of supervised practice. Graduates are eligible to take the national registration examination offered through the Commission on Dietetic Registration. Upon successful passing of the examination the graduate is awarded the RDN credential. The program is fully accredited by The Accreditation Council for Education in Nutrition and Dietetics.

The program provides the opportunity for students to build on their broad knowledge and attain deeper comprehension and skill in practice. Specialized knowledge allows RDNs to be more competitive in practice now and in the future. This is a benefit not only to the practitioner, but also for his/her patients and clients.

Why Study Clinical Dietetics at Grand Valley?

  • Hands-on work in state-of-the-art simulation facilities.
  • Experienced and nationally recognized faculty.
  • Eighty percent or better pass rate on the registration examination.
  • Over 100 practice sites and preceptors across the state of Michigan.

Application Deadlines

Application deadline for Track A is January 15 for fall admission. Visit gvsu.edu/grad/clinicaldiet and select Admissions Requirements for details.

The $30 nonrefundable application fee is waived if the applicant has previously applied to GVSU.

Location & Format

Classes for the program are a combination of online and in-seat on the GVSU Health Campus, near the Grand Rapids Medical Mile.

Format:

Coursework

The program consists of 52-55 credits and is taught in a hybrid format, meeting both in-seat and online. Supervised practice sites are located throughout the state of Michigan.

  • Nutritional assessment
  • Advanced medical nutrition therapy
  • Food, culture, and health environment
  • Food and culinary science
  • Research methodology
  • Health care regulation and policy
  • Nutrition education, counseling, and coaching
  • Research project or thesis

Career Options

This program has a clinical emphasis but also trains students in school nutrition services and public health/community nutrition, making graduates employable in all dietetic domains. Graduates can be found at hospitals, medical centers, long-term care facilities, dialysis clinics, rehabilitation centers, WIC programs, community nutrition organizations, and school nutrition services.

Skills Employers Want

The Master of Science in Clinical Dietetics at GVSU will develop the skills you need to land the job you want. Whether the skills are advanced or general, you will build a resume of qualifications that are sure to attract employers. The following skills correlate with those pulled from actual job postings.

  • Dietetics
  • Medical Nutrition Therapy
  • Nutritional Assessment
  • Food Services
  • Pediatrics
  • Nutrition Intervention
  • Nutrition Diagnosis
  • Clinical Nutrition

Source: EMSI, 2020

Admission Requirements

All students seeking a degree through Track A of the Clinical Dietetics, M.S. program must also meet the following requirements:

  1. Grade point average of 3.0 (B) from all undergraduate coursework or a satisfactory score on the GRE
  2. Personal statement of career goals and background experiences, including an explanation of how this program will help achieve educational and professional objectives
  3. Recommendations: Two professional or academic recommendations received online, addressing the candidate's potential for graduate study completion. You will provide the emails of two references in your account at www.gvsu.edu/gradapply, and they will be sent a link to fill out for their online recommendation
  4. Personal interview
  5. Evaluation of documented community service or work experience in food and nutrition
  6. Verification statement from an ACEND accredited undergraduate program OR  all prerequisite courses completed  (General biology, basic nutrition, human anatomy, introductory microbiology and lab, human physiology and lab, introductory chemistry, introductory organic chemistry, biological chemistry*, food production and kitchen management, introduction to psychology, clinical nutrition*, introductory applied statistics, basic pathophysiology*, pharmacological aspects of biomedical sciences*, community nutrition, nutrition in the life cycle, health communication, international food and culture, behavioral modification and application, and sociology of food). *Class must be completed with a 2.7 (B-) or better
  7. Successful completion of all Track A pre-requisite courses

For More Information

College of Health Professions Department of Allied Health Sciences

Master of Science in Clinical Dietetics
Jody Vogelzang, PhD, RDN, FAND, CHES
Program Director
500 Lafayette Ave. NE, Finklestein Hall 420A
Grand Rapids, MI 49503
vogelzjo@gvsu.edu
(616) 331-5059
gvsu.edu/grad/clinicaldiet

Accreditation

The coordinated graduate program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-5400.

 

ARE YOU A GVSU ALUM?

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