College of Allied Health
1200 N. Stonewall Avenue
Oklahoma City, OK 73117-1215
(405) 271- 2113
Allen Knehans, PhD, Chair
Susan Sisson, PhD, RDN, CHES, FACSM, Program Director, Graduate Liaison
For a complete listing of the departmental graduate faculty visit this web site http://alliedhealth.ouhsc.edu/Departments/NutritionalSciences/NSFacultyandStaff.aspx
Master of Science
AREAS OF SPECIALIZATION
The graduate program in the Department of Nutritional Sciences is a flexible program whose primary goal is to provide advanced education, training, and research to selected students desiring to develop mastery in an area of nutrition.
- Submission of completed application (including supplemental application from the College of Allied Health);
- Minimum 3.0 cumulative GPA on last 60 hours of undergraduate work or the last twelve hours of graded graduate course work (please note: in calculating GPA, the entire semester in which the last 60 hours fall is counted);
- Department interview;
- TOEFL score of 550 or greater from a student for whom English is a second language;
- B.S. degree (from accredited college or university) in nutrition or dietetics, or permission of Department;
- Completion of the following prerequisites: Biochemistry; Human Physiology; Introductory Nutrition.
MASTER OF SCIENCE DEGREE REQUIREMENTS
This degree program requires a minimum of 34 semester hours, and students may pursue either a thesis or a non-thesis option. The thesis option requires 17-19 hours of core course work (seminar, research methods, statistics, thesis, energy nutrients, and non-energy nutrients); 10 additional hours are to be taken from Departmental offerings, and the remaining five-seven hours may be electives from any area. The non-thesis option requires 16 hours of core course work (seminar, research methods, statistics, masters project, energy nutrients, and non-energy nutrients); 12 additional hours are to be taken form Departmental offerings, and the remaining six hours may be taken from any area.
A wide variety of job opportunities are available for graduates of the program. Graduates may be employed in public health settings, hospitals, clinics, local/state/federal government agencies, wellness centers, private practice, food companies, universities (teaching and research), private industry, and other areas. Marketability is significantly greater if the individual is registry-eligible or a Registered Dietitian.
Current Courses: Search NS prefix courses found online at http://apps.ouhsc.edu/StudentInfo/Courses.aspx?College=AH