Master of Science in Clinical Dietetics at Grand Valley
Grand Valley State University's Master of Science in Clinical Dietetics program is an innovative program taught by nationally recognized faculty. Track A and B in the M.S. are part of Grand Valley's Department of Allied Health Sciences and College of Health Professions.
Track A is a 49 to 52 credit coordinated graduate program designed for those who need supervised practice. Classes are taught using the hybrid model, with some Saturday laboratory experiences. Upon successful completion, this program provides eligibility to sit for the registration exam leading to the RDN credential.
Track B is a part-time, 39 to 42 credit hybrid program designed especially for credentialed Registered Dietitians (RDs) or Registered Dietitian Nutritionists (RDNs) who desire a master’s degree. The program enables working professionals to build on their broad knowledge and attain deeper comprehension and skill in practice, allowing them to be more competitive in practice now and in the future.
We are now actively interviewing for our August cohort, if you are still interested in a seat in the program please complete your application form as soon as possible.
Timeline for Track A review: January 15 – Application Submission
February 1 – Notification of candidates selected for interview
March 15 – Notification of admission decisions
Track B is now accepting applications for Spring/Summer 2018. Application deadline is April 1, 2018
Why Study Clinical Dietetics at Grand Valley?
- Accredited. The Coordinated Graduate Program (Track A) at Grand Valley State University is now accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of The Academy of Nutrition and Dietetics to take students! 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.
- Experiential Learning. Hands-on work in state-of-the-art facilities, including simulation, nutritional assessment, and human performance laboratories.
- In-Demand. The Bureau of Labor Statistics indicates employment opportunities are expected to increase 20% from 2010 to 2020; faster than the average for all occupations.
- Career-focused. Health care professionals with advanced degrees tend to attain a higher profile within the profession.
- Return on Investment. According to the 2015 Academy of Nutrition and Dietetics Compensation & Benefits Report, a Director of Clinical Nutrition earns an average of $79,500/year with a bachelor's degree, and $87,000/year with a master's degree.
The Clinical Dietetics M.S. application deadline is January 15 for Track A and December 1 for Track B. The $30 application fee is waived for previous applicants of Grand Valley.
For more information on tuition and fees, please visit the costs portion of the GVSU Financial Aid website. For financial support, scholarship search, and filing for FAFSA, please visit the GVSU Financial Support website.
Note: Grand Valley does not charge a higher tuition rate based on residency. Tuition is based on the program in which you chose to enroll.
Interested in Learning more about the Master of Science in Clinical Dietetics program?
Join us for a Tour & Discussion Session!
Clinical Dietetics will be offering tours/discussion sessions for prospective students throughout the year. The tour will last approximately 1 hour and will include viewing our lab facilities, classrooms, and library areas of the Cook-DeVos Health Sciences building. Prospective students will hear more about our program's highlights and have an opportunity to have their questions answered. Tour groups are limited to 7 participants, and pre-registration is required. All tours will begin in the Cook-DeVos (CHS) building lobby. Parking passes are available for non-GVSU registrants and will be emailed approximately one week prior to the scheduled tour. Click here to reserve your spot. All tours take place on Fridays at 10:00 AM.
Tour/Discussion Dates for the Spring/Summer 2018:
June 22, July 27, August 31