Master of Science (M.S.) in Nutrition and Dietetics

College: College of Science and Health
Department: Nutrition and Public Health
Student Type: Graduate Semester
Degree: Master of Science (M.S.)
Campus: Lisle Campus

Introduction

In our dynamic health care environment, it is essential for health practitioners to develop skills for fostering improved health outcomes. The Master of Science in Nutrition and Dietetics program at Benedictine University provides a powerful foundation in nutrition and health risk. This degree serves as a portal to careers in health promotion and risk reduction, medical nutrition therapeutic intervention and community education.

Students become broadly educated in the core discipline of nutrition and dietetics. Learning at Benedictine University combines instructional expertise with individual initiative, creativity, evidence-based practice and field-based application, so that the adult learner will find the educational experience a stepping stone to professional success.

Mission Statement (Graduate Program)

The Master's Programs in Nutrition create and maintain a learning environment that encourages critical thinking, acquisition of an evidence-based comprehensive knowledge of the interrelationships of science, food, nutrition, and health, and the development of ongoing professional skills that are necessary for becoming outstanding health professionals

Mission Statement (Dietetic Internship – Track A)

The Benedictine University Dietetic Internship will provide a high quality program that is recognized as a superior model for the preparation of entry-level dietitian nutritionists, and display excellence in provision of community nutrition and wellness initiatives and interventions across the lifespan.

Learning Goals

Upon successful completion of the Master of Science in Nutrition and Dietetics core courses, the student will:

Demonstrate applications of nutritional science;
Present evidence-based professional communications; and
Demonstrate application of research for evidence-based practice.

Overview

Benedictine University’s Master of Science in Nutrition and Dietetics program provides advanced evidence-based knowledge and skills to prepare students to become vital professionals in nutrition and dietetics practice areas. Designed for those who want to help others and make a positive difference in individuals and their communities, students gain the essential skills to provide health promotion services and medical nutrition therapy to diverse populations across the lifespan.

In addition to professional preparation, the program also provides an excellent educational background for those who wish to pursue further study at the doctorate level.

Starting the Program - Prerequisite Degree and Courses

For those applying to Track A, additional coursework in medical nutrition therapy is required when a degree has been completed five or more years prior to Dietetic Internship application; courses may be taken at Benedictine University.

Applicants to either track should have a minimum 3.000/4.000 cumulative GPA. GRE results are optional but welcomed with a recommended minimum score of 30th percentile in each of the three areas of the GRE: verbal, quantitative and analytical. Applications without GRE scores will have more weight on grades and references.

Track A

The Admissions process for Track A is via either of two avenues:

Pre-selection of current Benedictine University students in their final year of the DPD undergraduate program, or alumni with a DPD Verification Statement.
Applying through the Dietetic Internship Centralized Application Services (DICAS). Applicants should submit a Benedictine University Graduate application to the Dietetic Internship (DI) program, along with all requirements including references, using DICAS.

Applicants in this track normally have a minimum of 3.200/4.000 GPA in their DPD classes in addition to the required minimum cumulative GPA of 3.000/4.000.

Track B (18 hrs)

Applications for Track B must submit either a DPD Verification Statement OR college/university transcript showing satisfactory completion of a Physiology course (or both Anatomy and Physiology I and II), and a 2000-level general Nutrition course.

Students in Track B who complete an ACEND-accredited Dietetic Internship (or ISPP) external to BenU can be awarded work/life credit for NUTR 5687 Professional Practice in Dietetics;for a maximum of 6 semester credit hours, thereby reducing elective requirements. Applicants must submit the Practice Verification Statement as supporting evidence to the graduate program director and will receive instructions on the steps for eligibility.

Curriculum

Students take an active role in their own learning process through shaping their curriculum through choice of electives. The M.S. in Nutrition and Dietetics program requires 33 semester credits of graduate coursework. The Foundation courses are required of those pursuing any of the two tracks in addition to course requirements specific to that track. Students must earn a grade of ‘B’ or better in foundation courses. Students in Track A must earn a grade of ‘B’ or better in all courses. Graduate students must maintain a GPA of 3.00/4.00.

Required – Nutrition and Dietetics Foundation

Course List
Code	Title	Hours
PBHL 5502	Introduction to Biostatistics	3
PBHL 6500	Research Methods in Public Health	3
NUTR 5581	Obesity Prevention and Management	3
NUTR 5585	Complementary Nutrition Therapies	3
PBHL 6203	Public Health Program Planning and Evaluation	3
or PBHL 6898	Community Health Analysis
Total Hours		15

Track A [Dietetics Internship]

Course List
Code	Title	Hours
NUTR 5445	DI Life Span in Community Settings	2
NUTR 5455	DI Foodservice	2
NUTR 5460	Advanced Medical Nutrition Therapy	3
NUTR 5465	DI Clinical	3
NUTR 5466	DI Clinical LTC/Sub Acute	1
NUTR 5475	Nutrition Clinic Management	2
NUTR 5480	DI Skill & Practice Competence & Professional Issues	2
NUTR 5491	Nutrition Assessment Lab	3
Total Hours		18

¹: On campus only

Track B

Course List
Code	Title	Hours
NUTR 5583	Science of Sports Nutrition	3
PBHL 5506	Leadership and Management in Health Organizations	3
PBHL 6201	Health Communication and Marketing	3
Select three of the following: ¹		9
NUTR 5501	Dimensions of Wellness
NUTR 5561	Maternal and Child Nutrition
NUTR 5687	Professional Practice in Dietetics ¹
NUTR 6688	Research Internship ²
PBHL 5501	Introduction to Public Health
PBHL 5504	Introduction to Epidemiology
PBHL 5505	Health Systems, Law and Policy.
PBHL 6009	Social Determinants of Health
PBHL 6501	Environmental Health
PBHL 6502	Public Health Grant Writing
Total Hours		18

¹: External dietetic interns and those holding the RDN credential can enroll in NUTR 5687 and be awarded up to 6 credits, reducing the number of required electives. Contact the department for more information
²: On campus only, with consent of faculty researcher.

NUTR 5400 Independent Study. Arranged on a specific topic in dietetics by teaching/learning contract with Dietetic Internship Director. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5445 DI Life Span in Community Settings. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. This course provides students with practical experience in maternal, infant, child and elderly nutrition practice in community settings. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5455 DI Foodservice. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the Foodservice course is that the dietetic intern will demonstrate competencies to perform the duties and responsibilities necessary to successfully manage a clinical and/or retail foodservice operation. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5460 Advanced Medical Nutrition Therapy. (Formerly 5515) Application of clinical assessment techniques, data gathering methods, care planning, and documentation for patients with complex disease states. Critical analysis and application of current issues in the clinical nutrition case arena. Student skill in gathering and applying information from a variety of sources is enhanced. Requirements related to patient confidentiality and professional conduct are emphasized. Prerequisite: Acceptance into Nutrition and Dietetics 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5465 DI Clinical. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the DI clinical course is that the dietetic intern will develop his/her core clinical nutrition skills in an acute care healthcare facility. The intern will gain experience in the assessment, evaluation, and education as it relates to the medical nutrition therapy needs of patients. The intern will develop skills in all aspects of the Nutrition Care Process. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Grade "B" or better in NUTR 5460; or concurrent enrollment in NUTR 5460 with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5466 DI Clinical LTC/Sub Acute. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. In this course the dietetic intern will develop skills to perform quality, accurate, timely, and ethical medical nutrition therapy to residents of intermediate care and retirement living facilities, in accordance with facility, state and federal guidelines. Further, the dietetic intern will gain experience collaborating with other medical professionals and managing clinical activities. Transportation is required. Prerequisite: To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Grade "B" or better in NUTR 5460. 1 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5475 Nutrition Clinic Management. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the Nutrition Clinic Management course is that the dietetic intern will develop his/her competencies to perform quality, accurate, timely and ethical nutrition education and counseling of clients via management of The Healthy Table Nutrition Education Center at Benedictine University. The intern will gain experience in the field of community nutrition and group education through experiences at several offsite locations. Further, the dietetic intern will gain experience in project management, and training/supervising a peer while managing all activities at the Healthy Table. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5477 Specialized Professional Practice. Supervised field placement for ACEND accredited Dietetic Internship Program. This elective internship provides professional practice experience in a non-traditional setting. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program. Prerequisite: NUTR 5460 and consent. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5480 DI Skill & Practice Competence & Professional Issues. (Formerly 5618) This course focuses on guiding students through the process of demonstrating competence in all ACEND required Competencies and Learning Outcomes, as well as the competencies for the Public Health and Community Nutrition concentration area for the program. An outcome of the course is a completed competency portfolio that is a graduation requirement for the DI concentration. In addition, test taking strategies and sample test questions related to the CDR Registration Exam are introduced to the students. Prerequisite: NUTR 5515 or 5460. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5490 Selected Topics. Special topics in nutrition adjusted to the needs of the students in Dietetics. Topics may be changed so that the course may be repeated for credit. Prerequisite: Acceptance into Nutrition and Dietetics. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5491 Nutrition Assessment Lab. Comprehensive overview of methods and development of skills for conducting nutrition assessment (dietary, biochemical, nutrition focused physical, anthropometry) and waivered point-of-care testing. Collaboratively conduct health screening event. Observe swallow screen and practice placement of feeding tubes. Analyze nutrition status to determine nutrition requirements and inform nutrition diagnosis. Transportation may be required. Pre-requisite: Credit or co-registration in NUTR 4371, or credit or co-registration in NUTR 5460. Lab fee of $250. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5500 Independent Study. (Formerly 500) Arranged on a specific topic by teaching/learning contract with instructor. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5501 Dimensions of Wellness. (Formerly 501) Dimensions of Wellness. Survey course explores the science of wellness using a seven-dimensional model, including components, related elements, and measurement. Students develop a wellness assessment and strategic action plan. Discussion examines issues in each dimension. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5539 Health and Wellness Research Planning. (Formerly 539) Principles and application of the research process with a focus on community-based research and evaluating outcomes of health educational programs. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall and Spring Terms)

NUTR 5540 Independent Study. Arranged on a specific topic in dietetics by teaching/learning contract with Dietetic Internship Director. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5557 Nutrition Communications through Technologies. (Formerly 557) This course applies new and emerging technologies for collaboration, communication and dissemination of nutrition services and innovations. Prerequisites: acceptance into Nutrition and Dietetics program; or NUTR 5501 or NUTR 5561 or NUTR 5583; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring Term)

NUTR 5561 Maternal and Child Nutrition. NUTR 5561 Maternal and Child Nutrition. Study the physiological and metabolic changes that occur in pregnancy, and infancy through early childhood. Examine the nutrition and cultural factors impacting growth and development. Evaluate and critique nutrition programs and strategies for this population. 2000-level Nutrition and Anatomy Physiology courses recommended. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5563 Nutrition in Aging. (Formerly 563) Study the physiological and metabolic changes that occur in in the aging population. Examine the nutrition and cultural factors impacting health and independence. Evaluate and critique nutrition programs and strategies for this population. Prerequisites: Acceptance into Nutrition and Dietetics; or NUTR 5561 or 5581 or 5583; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5564 Nutrition Health Policy. (Formerly 564) Study the approach and aspects of policy making processes that address nutrition problems and issues. Analyze and develop polices within evidence, contexts (political, economic, cultural, nutritional), and need. Prerequisites: Acceptance into Nutrition and Dietetics; or NUTR 5561 or 5581 or 5583; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5581 Obesity Prevention and Management. Exploration of the epidemiology, pathophysiology, and diverse contributors to global pandemic of obesity including physiological, genetic and environmental and policy factors. Discussion examines current issues impacting obesity. Students evaluate the efficacy of weight loss strategies for public. Research Methods course recommended. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring Term)

NUTR 5583 Science of Sports Nutrition. NUTR 5583 Science of Sports Nutrition. The course examines the metabolic and physiologic basis for macronutrient and micronutrient recommendations during training, competition/performance, and recovery. Includes disease applications and case studies. 2000-level Nutrition and Anatomy Physiology courses recommended. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring and Summer Terms)

NUTR 5585 Complementary Nutrition Therapies. "NUTR 5585 Complementary Nutrition Therapies. Investigation of the use, efficacy, and regulation of nutritional therapies for treatment of disease, with a focus on dietary supplements. Students investigate and evaluate accumulated evidence of specific therapies for diseases. Discussion examines current issues surrounding dietary supplementation. Research Methods course recommended. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5589 Dietetic Internship. (Formerly 589) Supervised field placement in community education, health care, and management organizations. Taken more than once to total the 12 semester credits required for the MS in Nutrition and Dietetics degree and to meet 1,200 clock-hour requirement for Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics Dietetic Internship Program Verification Statement. May be enrolled in multiple sections of the course simultaneously. Prerequisite: Credit or co-registration in NUTR 5460. To take this course, students must show completion of DPD, and separate acceptance into Dietetic Internship program. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 18.

Campus: LISLE

NUTR 5659 Entrepreneurship. (Formerly NUTR 6559) Through this course, students explore entrepreneurial personalities, steps for starting and growing a business in nutrition/dietetics, ethical and legal issues, and tips for managing creativity and establishing a successful enterprise. The major project is a new business plan. Prerequisite: Acceptance into the the MS ND or MS NW. 3 semester credit hour/s.

Campus: LISLE

NUTR 5687 Professional Practice in Dietetics. Recognition of completion of an accredited supervised practice placement (e.g., dietetic internship, ISPP) in community nutrition, medical dietetics and management through an organization accredited by the ACEND of AND, external to BenU. Awarded only to those who have completed a Dietetic Internship (evidenced by a Practice Verification Statement) or Registered Dietitians (evidenced by a notarized copy of USA CDR RD card) through Work/Life Experience credit. Credits awarded determined by the Director of the Nutrition Graduate Programs, based on nature of experience completed. Credits substitute only for general electives in the M.S. in Nutrition and Dietetics program, and are awarded as the final credits in the program. Considered external credit. A $150 Work/Life Experience Fee is assessed per credit hour awarded. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE

NUTR 5890 Selected Topics. Special topics in nutrition adjusted to the needs of the students. Topics may be changed so that the course may be repeated for credit. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6600 Independent Study. (Formerly 600) Arranged on a specific topic by teaching/learning contract with instructor. 1-3 semester credit hours. Consent Required. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE

NUTR 6610 Issues in Metabolism. (Formerly 610) Examines emerging or current issues in metabolism. Critiques claims within framework of metabolic regulation principles. Reviews the evidence and potential policy implications. Prerequisite: Acceptance into MS in Nutrition and Dietetics AND NUTR 5539; or NUTR 5583; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6640 Community Engagement. (Formerly 640) Examines the role of nutrition organizations in terms of social responsibilities. Discussion of systemic approach to community change, and techniques for initiating and sustaining community partnerships. Students assess and identify existing and emerging problems in communities. In collaboration with professionals and stakeholders in the community, students work in teams to plan, develop, and evaluate practical solutions to a problem in a community nutrition sector. Prerequisites: NUTR 5539; AND NUTR 5561 or NUTR 5581; AND PBHL 5507; OR acceptance into MS in Nutrition and Dietetics. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term, Even Years)

NUTR 6658 Venture Planning in Nutrition. (Formerly 658) This course examines the process of planning a successful launch for a new venture or program. Students in this class will examine actual business ventures or programs they intend to launch or that they are already operating. Prerequisites: NUTR 5557 and NUTR 5581; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term)

NUTR 6688 Research Internship. (Formerly 688) Practical research applications in planning, data collection, entry, and/or analyses. Transportation may be required. 3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 6.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6693 Descriptive Research. (Formerly 693) Students complete a review of current literature and actively participate in research processes, including examination of surveys, planning and implementing a survey to collect, tabulate, analyze, and interpret data. Students are required to purchase a specific SPSS program. Prerequisites: PBHL 5502 and NUTR 5539. A grade of “B” or better is required to advance to NUTR 6695. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term)

NUTR 6695 Applied Research. (Formerly 695) Students conduct research, with a focus on data entry, development and testing of research hypotheses through data analyses, interpretation of statistical data and outputs, and compare findings to the literature. In addition students develop appropriate graphics and develop a research manuscript. Students must take the NUTR 6695 and 6696 sequentially (i.e., two terms in a row) with the same Research Supervisor (Course Instructor) and same cohort of students. Fee: $170. Prerequisites: NUTR 6693. A grade of “B” or better is required to advance to NUTR 6696. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6696 Research Communication. Students refine the manuscript for publication and develop a professional continuing education seminar to report methods and outcomes. Students must take the NUTR 6695 and 6696 sequentially (i.e., two terms in a row) with the same Research Supervisor (Course Instructor) and same cohort of students. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6890 Selected Topics. Special topics in nutrition adjusted to the needs of the students. Topics may be changed so that the course may be repeated for credit. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

Faculty

Catherine Arnold (1990), Ed.D., M.S., RDN, LDN
Nutrition
Professor, Nutrition and Public Health
Ed.D. 2006, Educational Psychology, Northern Illinois University
M.S. 1985, Clinical Nutrition, Rush University
B.S. 1984, Nutrition, Benedictine University

Bonnie Beezhold (2011), Ph.D., M.H.S., MCHES
Associate Dean, College of Science and Health, Nutrition
Professor, Nutrition and Public Health
Ph.D. 2008, Exercise and Nutritional Sciences, Arizona State University
M.H.S. 2002, Int'l Health, Johns Hopkins Bloomberg S/Pub Health
B.S. 1984, DePaul University

Paula Sochacki (2017), Ed.D., M.P.H., RDN, LDN
DPD Program Director, Assistant Department Chair, Nutrition
Associate Professor, Nutrition and Public Health
Ed.D. 2016, Adult and Higher Education, Northern Illinois University
M.P.H 2004, Community Nutrition/Dietetics, Benedictine University
B.S. 2001, Nutrition, Benedictine University

Dietetic Internship Director

Catherine Arnold (1990), Ed.D., M.S., RDN, LDN
Dietetic Internship Director
Ed.D. 2006, Educational Psychology, Northern Illinois University
M.S. 1985, Clinical Nutrition, Rush University
B.S. 1984, Nutrition, Benedictine University

Lecturers

Jan Dowell, M.S., M.H.S., RDN, CSSD, LDN
Lecturer, Nutrition

Laurie Schubert, Ph.D., RDN, CSSD, LD
Lecturer, Nutrition

The lecturers listed are individuals who have been employed as instructors on an as-needed basis, within the last several years, to teach courses at Benedictine University. Instructors listed may not currently be employed by Benedictine University. The University is fortunate to be able to provide our students with part-time faculty whose experience, credentials and commitment to education add to the high quality of our resident faculty.

Students in the Master of Science in Nutrition and Dietetics program, will achieve the following student learning outcomes (SLO):

Student Learning Outcome 1: Demonstrate applications of nutritional sciences.
• University SLO: 1. Disciplinary Competence and Skills; 2. Critical and Creative Thinking Skills

Student Learning Outcome 2: Present evidence-based professional
communications.
• University SLO: 3. Communication Skills

Student Learning Outcome 3: Demonstrate application of research for evidence-informed practice.
• University SLO: 1. Disciplinary Competence and Skills; 2. Critical and Creative Thinking Skills; 5. Analytical Skills

Academic Catalog

Master of Science (M.S.) in Nutrition and Dietetics

Introduction

Mission Statement (Graduate Program)

Mission Statement (Dietetic Internship – Track A)

Learning Goals

Overview

Starting the Program - Prerequisite Degree and Courses

Track A

Track B (18 hrs)

Curriculum

Required – Nutrition and Dietetics Foundation

Track A [Dietetics Internship]

Track B

Faculty

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