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Welcome
Welcome to the Nutrition Science Graduate Program in the Department of Nutrition and Food Studies in the David B. Falk College of Sport and Human Dynamics. We hope that you have a rewarding and successful time in graduate school. This handbook describes the tasks and deadlines that are necessary for you to earn your graduate degree. The information noted in this version of the Nutrition Science Graduate Handbook applies to all students admitted in fall 2023. Students are held to the program requirements for the year in which they matriculate. All graduate students should refer to the handbook for answers to questions regarding graduate policies and procedures.
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The priority deadline for applications for the Nutrition Science Graduate Program is February 15th and admittance is for the fall semester only. Learn more about how to apply and required application materials. All prospective graduate students are advised to become familiar with and follow the Graduate School admission procedures. International students should also visit International Graduate Student admissions, which provides additional information and instructions regarding admissions procedures. All applicants must submit the following:
Application
Non-refundable application fee
Official transcripts of earlier academic degrees
T.O.E.F.L. or I.E.L.T.S. and financial statement (if applicable)
Three recent (within 3 years) letters of recommendation (preferably from faculty members)
Personal statement reflective of career goals and objectives (including research)
In addition to the general admissions requirements of the Graduate School, Nutrition Science Graduate Program applicants must document completion of the following:
courses | credits |
|---|---|
W.R.T. 105/205 Writing I & II | 6 |
P.S.Y. 205 Psychology | 3 |
Behavior/Social Sciences | 6 |
B.I.O. 121/123 General Biology I & II | 6-8 |
B.I.O. 216/217 Anatomy & Physiology I & II (plus lab) | 6-8 |
C.H.E. 106/116 Chemistry I & II | 6-8 |
M.A.T. 221 Statistics | 3 |
N.S.D. 225 Nutrition in Health | 3 |
While no single factor determines entry to the program, competitive applicants typically have a minimum of:
G.P.A. of 3.00 or higher (undergraduate and/or master’s degree)
TOEFL scores of 100 for the Internet based (I.B.T.) test. I.E.L.T.S. of 7 or above.
Admission decisions are made by the Nutrition Science Graduate Admissions Committee and are based on the student’s academic background, experience (e.g., research activity, related work experience), letters of recommendation, personal statement and areas of interests. It is common for successful applicants to have well beyond the minimum requirements.
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The faculty advisor will review the advisee’s information and provide a summary of his/her progress to the graduate nutrition faculty committee. Nutrition faculty may provide additional information regarding student progress and performance. If faculty have concerns about a student's progress, the student will meet with the graduate program director to discuss concerns and create a plan for future success.
Academic Standards
Satisfactory Progress
All graduate students are required to maintain satisfactory progress in their degree program. This is accomplished by maintaining a cumulative G.P.A. of 3.0 (B) or higher in all courses listed in their program of study. This includes graduate courses taken outside the Nutrition Science Graduate Program (anthropology, education, psychology, sociology, etc.). Students must earn a B or better in all required courses.
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Nutrition Science M.S. Degree Program
The M.S. in Nutrition Science requires the completion of a minimum of 30 credits and includes a thesis. The degree is comprised of 19 credit hours of required core course work (core) and 11 credit hours of electives.
Nutrition Science Core Courses (19 credits):
course | credits |
|---|---|
N.S.D. 654 Nutrition Research Methods | 3 |
N.S.D. 665 Metabolism of Micronutrients | 3 |
N.S.D. 667 Metabolism of Macronutrients | 4 |
N.S.D. 695 Nutritional Status Evaluation | 3 |
N.S.D. 997 Master's Thesis | 3 |
H.F.S. 621 Statistical Concepts I OR P.H.P. 630 Analysis of Public Health Data | 3 |
Elective Course Requirements (11 credits)
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Nutrition Science Electives (11 credits):
course | credits |
|---|---|
N.S.D. 511 Nutrition Education | 3 |
N.S.D. 512 Nutrition Counseling | 3 |
N.S.D. 513 Nutrition Education Experience | 1 |
N.S.D. 515 Physical Assessment and Multiskilling for Dietitians | 1 |
N.S.D. 516 Nutrition Counseling Experience | 1 |
N.S.D. 555 Food, Culture and Environment | 3 |
N.S.D. 617 Integrated Food and Nutrition Therapy | 3 |
N.S.D. 625 Sports Nutrition | 3 |
N.S.D. 627 Public Health Nutrition | 3 |
N.S.D. 637 Integrative and Functional Nutrition | 3 |
N.S.D. 647 Weight Management/Disordered Eating | 3 |
N.S.D. 648 Dietetics Practice Across the Lifespan | 3 |
N.S.D. 652 Mediterranean Food and Culture | 3 |
N.S.D. 655 Issues in Community Nutrition | 3 |
N.S.D. 658 Participatory Program Planning | 3 |
N.S.D. 660 Readings in Nutrition | 1 - 3 |
N.S.D. 670 Experience Credit | 1 - 6 |
N.S.D. 680 Seminar in Food and Nutrition | 1 |
N.S.D. 681 Clinical Nutrition Therapy I | 3 |
N.S.D. 682 Clinical Nutrition Therapy I Lab | 1 |
N.S.D. 683 Clinical Nutrition Therapy II | 3 |
N.S.D. 684 Clinical Nutrition Therapy II Lab | 1 |
N.S.D. 685 Nutritional Genomics | 3 |
N.S.D. 755 Field Experience in Community Nutrition | 3 |
N.S.D. 756 Food and Public Policy | 3 |
N.S.D. 765 Problems in Human Metabolism | 3 |
Independent Study
M.S. students may take up to 3 credits as “Independent Study.” An independent study may include research projects, literature reviews, or other scholarly activities beyond those involved in standard coursework. All independent studies are conducted under the supervision of a faculty member. Students must complete the Independent Study Form prior to registering. The independent study must be completed in the semester when it is undertaken.
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Master’s Thesis (1-6 credits, N.S.D. 997)
Master's Project (3 credits, N.S.D. 996)
In addition to their coursework, students must complete either a master’s thesis or master's project as part of the MS program. Students should discuss these options with their academic advisor in the first semester of the program to determine which one is best fit. While the thesis involves investigative work on a specific topic, extensive examination and interpretation of nutrition literature on that topic, and the presentation of results in a clear and logical form, the master's project enables the application of nutrition skills and concepts to a nutrition related problem in either a community or clinical situation. Completion of the thesis or project may require an additional year of study beyond completion of coursework.
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Master’s Comprehensive Exam
Master’s students are required to complete the Master’s Comprehensive Examination as part of their master’s degree and must pass this in order to receive their degree. The Master’s Comprehensive Examination is given to candidates who are in the final stages of completing all requirements for the master’s degree. This examination provides the master’s candidate an opportunity to demonstrate his/her capabilities for critical analysis and thinking and assimilation of information contained in the body of nutrition literature. The exam is a take home exam. It will be given to students in early March of their final year of study; students will be given two weeks to complete the exam. Students will participate in an oral defense of their written responses to a group of nutrition graduate faculty on a specified date toward the end of the semester.
If the student fails to pass the Comprehensive Exam, they will be given a second chance to complete it. Failure to pass the second time will result in suspension from the Nutrition Science Graduate Program.
Certificate Of Advanced Study in Integrative and Functional Nutrition
The objective of the Certificate of Advanced Study in Integrative and Functional Nutrition at Syracuse University’s Falk College is to educate and train nutrition and other allied health professionals in personalized approaches to health and wellness. The rising public interest and awareness in nutrition and healthy lifestyles. changing demographics, a growing epidemic of nutrition related non-communicable diseases across the lifespan have created a growing need for nutrition professionals to work with clients in a patient centered manner using a systems biology approach.
The certificate, which will officially launch as a fully online program in the fall of 2022, aims to enhance their understanding of nutrition within the context of the individual’s genetic, environmental and lifestyle factors through educational training that is inter-professional, and evidence based using the Nutrition Care Process and Model. Nutrition care within the integrative and functional healthcare paradigm seeks to promote optimal wellness by combining evidence based conventional and complementary diet and lifestyle therapies in a sustained, coordinated manner that addresses the spectrum of acute to chronic disease conditions.
The CAS in Integrative and Functional Nutrition requires the completion of a minimum of 12 credits comprised of 3 core courses and 1 elective course.
Courses (Core)
Credits
NSD 637 Integrative and Functional Nutrition
3
NSD 617 Integrative Food and Nutrition Therapy
3
NSD 685 Nutritional Genomics
3
Courses (Electives)
Credits
NSD 512 Nutrition Counseling
3
NSD 765 Problems in Human Metabolism
3
Thesis | Project | |
Primary mentor | Tenure-line faculty member in Nutrition science | Tenure-line or teaching faculty member in Nutrition science |
Thesis or Project Proposal and Proposal Defense | Thesis proposal approved by primary mentor then submitted to thesis committee. An oral defense of the proposal will take place before the end of the spring semester (Year 1). The thesis proposal consists of literature review to support the need for the study, study aims/hypothesis, methodology and timeline.
| Project proposal approved by primary mentor then submitted to thesis committee. An oral defense of the proposal will take place before the end of the spring semester (Year 1). Project proposal defense after problem statement is established and protocols are established. The project proposal consists of literature review to support the need and rationale for the project, the project plan for implementation, and timeline. |
Final thesis or project | The final thesis should be written in a manuscript format for a peer-reviewed primary research article. This will include introduction, methods, results, discussion, conclusions. Tables and figures should be included as appropriate. See graduate school guidelines for formatting. | Statement of problem to be addressed. Background and/or Literature review Description of approach, setting, data collection, define process of analysis. Discussion of outcomes, evaluation of intervention as to whether goals were met, make recommendations, discuss applications and limitations. The final project should be written in a report format. This will include introduction/literature review, description of the project plan, project implementation, findings, conclusions, future recommendations and applications. Tables and figures should be included as appropriate. AMA and APA referencing styles is required. |
Thesis or Project Defense | Thesis defense after completion of project and with final approval from thesis advisor. | Project proposal defense after problem statement is established and protocols are established. Project defense after completion of project to present results, discuss applications and limitations. |
Defense Committee & Timeline | Thesis advisor Two graduate faculty Graduate school appointed Chair for Final defense Submission of final thesis to committee two weeks prior to defense. Defense will be scheduled based on Graduate school deadlines. | Project advisor Two graduate faculty Department decision on Chair for final defense of project. The Chair will be a faculty member from outside the Nutrition department will represent the Graduate school and ensure a fair process. Submission of final written project to committee two weeks prior to defense date. Schedule to be determined by Department. |
Dissemination of Results | Journal manuscript Poster or oral presentation at a national or international conference. | Article in a Practice based journal publication, newsletter article, or a conference presentation. |
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Syracuse University Academic Integrity Policy
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To take a leave of absence:
A graduate student must complete the official withdrawal/leave of absence form.
The department chair of the student’s primary program must sign the form.
The student must hand deliver the form to the Office of Student Services, Falk 330, Barclay Suite. (In the case where a student is unable to do so, the department chair may send the form to the Office of Student Services.)
To return from the leave of absence:
A graduate student must complete a petition to be readmitted to their program.
The department chair must sign the petition.
The student must send the petition to the Office of Student Services, Graduate Recorder, Falk 330, Barclay Suite.
Grievance
If a student believes s/he has been treated unfairly or inappropriately by the faculty, s/he should state this in writing to the Graduate Director and request to meet with the faculty. If students wish to appeal decisions by the faculty, they may submit a grievance report to the N.S.D. Grievance Committee. A copy of the Student Grievance Processes are available from Syracuse University.
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Information Technology and Services (I.T.S.) is the S.U. organization that manages the campus computer infrastructure.
Students wishing to use any of the computers within the labs, you must have a valid NetID and password. I.T.S. has public computer labs conveniently located around campus for students to use. The computers are directly connected to the SU campus network, allowing e-mail transactions and Internet access. Locations and hours of operation for the labs are listed under I.T.S. Computer Labs. Students in the Nutrition Science Program may also use the computer labs located in the Falk Complex.
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The list of N.S.D. faculty members and professional staff, a brief description of their academic backgrounds, research interests, and contact information are presented below. Further information about their academic careers is available on the Falk College Directory.
Lynn S. Brann, Ph.D., R.D.N., F.A.N.D.
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Contact Information: e-mail: lbrann@syr.edu, Phone: 315-443-4805
Kay Stearns Bruening, Ph.D., R.D.N., F.A.N.D.
Associate Professor, Undergraduate Program DirectorAssociate Dean of Academic Affairs
Contact Information: e-mail: ksbrueni@syr.edu, Phone: 315-443-9326
Jane Burrell, M.S., R.D.N., C.D.N.
Associate Teaching Professor
Contact Information: e-mail: jbuzcate@syr.edu, Phone: 315-443-4882
Chaya Lee Charles, M.S., R.D., C.S.G., C.D.N.
Assistant Associate Teaching Professor
Contact Information: e-mail: clmono@syr.edu, Phone: 315-443-9437
Maria Erdman, M.S., R.D., C.D.N., C.S.O.
Associate Teaching Professor
Contact Information: e-mail: mberdman@syr.edu, Phone: 315-443-2162
Jessica L. Garay, Ph.D., R.D.N., F.A.N.D.
Assistant Professor
Contact Information: e-mail: jlgaray@syr.edu, Phone: 315-443-3479
Sudha Raj, Ph.D., R.D.N., F.A.N.D.
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Contact Information: e-mail: sraj@syr.edu, Phone: 315-443-2556
Latha Ramalingam, Ph.D.
Assistant Professor
Contact Information: e-mail: lramalin@syr.edu, Phone: 315-443-9324
Margaret A. Voss, Ph.D.
Associate Professor, Undergraduate Program Director
Contact Information: e-mail: mavoss@syr.edu, Phone: 315-443-5654
Maryam Yuhas, Ph.D., R.D.N.
Assistant Professor
Contact Information: e-mail: myuhas@syr.edu, Phone: 315-443-9323
N.S.D. Professional Staff
Nicole Beckwith, M.A., R.D., C.D.N.
Director, Dietetic Internship
Contact Information: email: nmbeckwi@syr.edu; Phone: 315-443-2396
Nancy Rindfuss, M.A., R.D.N., C.D.N.
Director, Didactic Program in Dietetics
Contact Information: email: napaul@syr.edu; Phone: 315-443-2269
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MacKenzie Kelly
Administrative Assistant
Contact Information: e-mail:zvblitz@syr mkelly47@syr.edu; Phone: 315-443-5573