2022-2023 Undergraduate & Graduate Catalog
The clinical dietetics program is part of Grand Valley's School of Interdisciplinary Health (SIH) and College of Health Professions (CHP).
Degree Offered: Master of Science in clinical dietetics
Clinical dietetics is a systematic approach to treating medical conditions, complex disease processes and their associated symptoms through medical nutrition therapy (MNT). The registered dietitian nutritionist (RDN) uses and applies advanced nutrition knowledge, MNT, and the nutrition care process to promote health and prevent disease.
Program Mission Statement
To develop high-potential students into exceptional masters' prepared, entry-level dietitians who positively impact the health of their clients, profession, and communities. The program is 52-55 credits and the curriculum is designed to provide for achievement of the competencies established for entry-level dietitians through excellence in both the classroom and supervised practice settings, encouragement of community service, and commitment to the Code of Ethics of the Academy of Nutrition and Dietetics.
The program's supervised practice sites are diverse, providing access to different health systems, and a wide demographic of patients. These practice sites are available locally and regionally. In addition to the supervised practice sites, clinical applications will be taught in technologically superior simulation laboratories. The M.S. in clinical dietetics will use problem-based learning, meaningful and sustainable group projects, and multiple opportunities to demonstrate critical thinking as they emerge as highly trained and sought-after entry-level dietitians.
Track A is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics and 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995. Phone: (312) 899-0040 ext. 5400. Fax: (312) 899-4817. Email: [email protected] eatright.org/ACEND
In addition to the university requirements for admission, all students seeking a degree through Track A of the clinical dietetics, M.S. program must also meet the following requirements:
- Grade point average of 3.0 (B) from all undergraduate coursework or a satisfactory score on the GRE
- Personal statement of career goals and background experiences, including an explanation of how this program will help achieve educational and professional objectives
- 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 gvsu.edu/gradapply, and they will be sent a link to fill out for their online recommendation
- Personal interview
- Verification statement from an ACEND accredited undergraduate program OR all prerequisite courses completed: General Biology, Statistics, Anatomy & Physiology I and II, Chemistry, Organic Chemistry, Biological Chemistry* or Organic & Biochemistry*, Microbiology with Lab, Basic Nutrition, Clinical Nutrition* or Advanced Nutrition* or Medical Nutrition Therapy*, Community Nutrition, Nutrition in the Life Cycle, Food Production & Kitchen Management or Serve Safe Manager certification. *Class must be completed with a 2.7 (B-) or better.
- Successful completion of all Track A prerequisite courses
Program Prerequisites* Course marked * require B- (2.7) grade or better. Recommend C or better in remaining prerequisites.
- BIO 120 - General Biology I (4 credits)
- BMS 105 - Basic Nutrition (3 credits)
- BMS 212 - Introductory Microbiology (3 credits) AND BMS 213 - Laboratory in Microbiology (1 credit)
- BMS 250 - Anatomy and Physiology I (4 credits)
- BMS 251 - Anatomy and Physiology II (4 credits)
- BMS 304 - Community Nutrition (3 credits)
- BMS 305 - Clinical Nutrition (3 credits)* OR BMS 306 - Advanced Human Nutrition (3 credits)* OR AFN 400 - Applied Medical Nutrition Therapy (3 credits)
- BMS 407 - Nutrition in the Life Cycle (3 credits)
- CHM 109 - Introductory Chemistry (4 credits) OR BOTH CHM 115 - Principles of Chemistry I (4 credits) AND CHM 116 - Principles of Chemistry II (5 credits)
- CHM 231 - Introductory Organic Chemistry (4 credits) OR BOTH CHM 241 - Organic Chemistry for Life Sciences I (5 credits) AND CHM 242 - Organic Chemistry for Life Sciences II (4 credits)
- CHM 232 - Biological Chemistry (4 credits) OR CHM 461 - Biochemistry I (4 credits)
- HTM 250 - Food Production and Kitchen Management (4 credits) OR Current Serv-Safe Manager Certification OR AFN 300 - Food Protection Management (3 credits)
- STA 215 - Introductory Applied Statistics (3 credits)
Our program is located on the Health Campus in Raleigh Finkelstein Hall, School of Interdisciplinary Health within the College of Health Professions in Grand Rapids, MI.
The following programs are available: