Master of Science in Clinical Dietetics

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 in-seat laboratory experiences during the first and second semester of the program. Upon successful completion, this program provides eligibility to sit for the registration exam leading to the RDN credential. Program outcomes data are available on request from the program director.

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.

Learn more by listening to the Clinical Dietetics podcast.

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Average Wage of $59,410

Highest 10% Made More Than $83,070



The median annual wage for dietitians and nutritionists was $59,410 in May 2017, according to the Bureau of Labor Statistics. The highest 10 percent earned more than $83,070. Employment of dietitians and nutritionists is projected to grow 15 percent by 2026, much faster than the average for all occupations. In recent years, interest in the role of food and nutrition in promoting health and wellness has increased, particularly as a part of preventative healthcare in medical settings. GVSU Clinical Dietetics graduates become Registered Dietitians/Nutritionists (RDNs). Their employment breakdown is as follows:

  • 30% work in hospitals
  • 14% in government
  • 10% outpatient
  • 9% nursing or residential care facilities
  • 6% self employed

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 15% by 2026.
  • Career-focused. Health care professionals with advanced degrees tend to attain a higher profile within the profession.
  • Return on Investment. According to the 2017 Academy of Nutrition and Dietetics Compensation and Benefits Report, a clinical nutrition manager with a master's degree earns on an average of $5000 more per year than an RDN with a bachelor's degree.


Timeline for Track A review: January 15 – Application Submission

  • February 1 – Notification of candidates selected for an interview
  • March 15 – Notification of admission decisions

Track B is now accepting applications for the Fall semester. Application deadline is August 1.

Program Mission Statement

The mission of the program is to develop high potential students into exceptional masters- prepared registered dietitians who positively impact the health of their clients, profession, and communities. 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.


Prepare graduates to become competent, entry-level registered dietitian/ nutritionists to meet employment needs for the state and nation.


Prepare graduates who are committed to their community and profession.


Objective for Program Goal #1:

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • Over a five-year period, 85% of the program graduates will pass the registration examination on the first attempt.
  • Eighty five percent of the graduates will complete the program within three years, which is 150% of the two years.
  • Over a five-year period, at least 80% of the graduates who seek employment will be employed in dietetics-related positions within 12 months of completing the program.
  • During the first year of employment, 100% of employers will assess graduates as competent as compared to other entry-level dietitians (rating of at least a ¾ on employer survey).
  • Over a five-year period, 60% of program graduates will be employed in the state of Michigan.
  • Ninety percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.


Objective for Program Goal #2:

  • Over a five-year period, 60% of graduates will indicate on the alumni survey that they have participated in at least one community service activity during the past year.
  • Over a five-year period, 50% of the graduates will indicate on an alumni survey that they have served the profession of dietetics in a leadership position including tasks such as committee work (involving food and nutrition) and/or serving as a preceptor.

Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN). In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited coordinated graduate at Grand Valley State University are eligible to apply to take the CDR credentialing exam to become an RDN.

For more information about educational pathways to become an RDN please visit:

Courses Offered

The Master of Science in Clinical Dietetics consists of two tracks:

Visit the online catalog for detailed information and the course requirements for these tracks.

Course Requirements


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 if you’ve already applied to Grand Valley. Visit the online catalog for admission requirements for this program.

Admission Requirements



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.

Tour/Discussion Dates for the 2018-19 Academic Year
All tours take place on Thursdays at 11:00 AM.

See Events for dates and to sign up.

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