Course Overview

The Nutrition (MS) program at Brigham Young University is designed to provide advanced education and research opportunities in the field of nutrition and dietetics. The program focuses on developing expertise in nutritional science, clinical dietetics, and public health nutrition, preparing students for leadership roles in health and wellness sectors. A unique feature of this program is its emphasis on integrating scientific research with practical application, often through hands-on experiences and community outreach initiatives.

Career Prospects

Graduates of this program are well-equipped to pursue careers in clinical nutrition, public health, research, and education. The curriculum is tailored to meet the requirements for becoming a Registered Dietitian Nutritionist (RDN), pending completion of necessary internships and examinations. The program also supports roles in policy development and health promotion.

Key Faculty and Staff

While specific faculty names are subject to change, the program is supported by experienced professors and researchers in the Department of Nutrition, Dietetics, and Food Science. Faculty members are often involved in cutting-edge research in areas such as metabolic health, food security, and dietary interventions.

Unique Facilities and Partnerships

Students have access to state-of-the-art laboratories for nutritional analysis and food science research. The university also maintains partnerships with local hospitals, community health organizations, and government agencies, providing opportunities for practical training and internships.