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5.13 - Nutritional Sciences

College of Allied Health

Nutritional Sciences

1200 N. Stonewall Avenue
Oklahoma City, OK 73117-1215
(405) 271- 2113

Norman Hord, PhD, Chair

Susan Sisson, PhD, RDN, CHES, FACSM, Graduate Program Director

For a complete listing of the departmental graduate faculty visit this web site

Master of Science

Nutritional Sciences

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.


  1. Submission of completed application (including supplemental application from the College of Allied Health);
  2. 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);
  3. Department interview;
  4. TOEFL score of 550 or greater from a student for whom English is a second language;
  5. B.S. degree (from accredited college or university) in nutrition or dietetics, or permission of Department;
  6. Completion of the following prerequisites: Biochemistry; Human Physiology; Introductory Nutrition.

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

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