Admissions Requirements
- All applicants must hold a Bachelor's Degree
- Minimum GPA requirement of 3.0 overall
- All applicants must have received a Didactic Program in Dietetics (DPD) Verification Statement OR transcripts demonstrating completion of prerequisites
- The GRE is not required
- Applications are submitted through DICAS
- Items submitted through your DICAS application
- Current resume or Curriculum Vitae
- Two letters of recommendation (at least one from a science course faculty member)
- Official transcripts
- Official transcript for Bachelor's degree with conferral date
- Official transcripts for prerequisite courses
- DPD Verification Statement if applicable
- Personal statement (up to 750 words) with short and long term career goals and reason for choosing LIU's program
- Upon completion of your DICAS application, please submit a graduation application for LIU found HERE
- Choose "Reg Dietitian Nutritionist MS" under "Select Major"
- International students whom English is a second language must submit official score results of the Test of English as a Foreign Language (TOEFL). The required minimum acceptable TOEFL score is: 79 Internet-based (213 computer-based or 550 paper-based) or minimum IELTS score: 6.5. International applicants to the graduate program must include an original World Education Services (WES) evaluation with their application.
Candidates for admission will be scheduled for an interview
For those who will not have a Verification Statement from a DPD Program, the following prerequisites are required:
Pre-requisite Courses
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Science Prerequisites
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5 Year Recency Required
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General Chemistry with lab
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At least 4 credits
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C or better
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Organic Chemistry with lab
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At least 4 credits
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C or better
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Biochemistry with lab
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At least 4 credits
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✔️
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C or better
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Microbiology with lab
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At least 4 credits
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C or better
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Anatomy and Physiology, I and II with labs
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At least 8 credits
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✔️
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B or better
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Nutrition Prerequisites
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Nutrition Metabolism or equivalent
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3 credits
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✔️
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B or better
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Introduction to Nutrition Concepts or equivalent
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3 credits
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✔️
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B or better
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Food Science or equivalent
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At least 3 credits
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✔️
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B or better
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Research Methods or equivalent
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At least 3 credits
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✔️
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B or better
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Program Course Sequence
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Semester
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Course
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Title
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Credits
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Fall I
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12 credits
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NTR611
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Orientation
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1
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NTR626
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Advanced Counseling Skills
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3
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NTR627
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Food Service
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2
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NTR628
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MNT I
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3
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NTR633
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Clerkship I
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3
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Spring
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12 credits
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NTR629
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MNT II
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3
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NTR634
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Clerkship II
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3
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NTR636
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Nutrition in the Lifecyle
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3
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NTR703
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Research Methods
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3
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Summer
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5 credits
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NTR631
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Leadership
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2
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NTR632
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Public Health Nutrition
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3
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Fall II
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9 credits
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NTR630
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Advanced Nutrition
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3
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NTR635
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Clerkship III
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3
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NTR706
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Research Project
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3
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38 Credits Total
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All placements during Clerkships are dependent on the availability of facilities and preceptors. The PD is responsible for assigning all students to their supervised practice experiences. Each student will have a variety of experiences including time spent within hospitals, renal dialysis centers, long-term care facilities, outpatient facilities, foodservice locations, community agencies and research. The PD considers the location of the facility and the student’s residence. When possible, supervised practice experiences are made that require minimal travel. It is recommended that all students drive due to the limited public transportation to facilities.
Program Academic Calendar
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Fall I
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Notes
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NTR611
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Begins the Tuesday after Labor Day for a total of 9 days
Week 1: Tuesday-Friday
Week 2: Monday-Friday
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NTR626
NTR627
NTR628
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Mondays
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No Clerkship on Thanksgiving
Other holidays, such as religious holidays will vary; all missed hours need to be made up by the student
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NTR633
Clerkship I
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Tuesday, Wednesday, Thursday
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Winter Break per LIU Academic Calendar
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Spring
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NTR629
NTR636
NTR703
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Mondays
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No Spring Break
End of semester as per LIU Academic Calendar
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NTR634
Clerkship II
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Tuesday, Wednesday, Thursday
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Summer
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NTR631
NTR632
NTR703- continued
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Tuesday- In Person
Thursday- Asynchronous
No in person meetings
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Starts Summer I as per LIU Academic Calendar, but runs 10 weeks total
NTR703 work continues- Research
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Fall II
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NTR630
NTR706
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Mondays
No in person meetings
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No Clerkship on Thanksgiving
Other holidays, such as religious holidays will vary; all missed hours need to be made up by the student
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NTR633
Clerkship III
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Tuesday, Wednesday, Thursday
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Wrap Up Weeks
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Last two weeks of the semester
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Program completion preparation
Conferral Date: January
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Program Manual Overview
Our program manual provides detailed information on the following key areas:
- Student Performance Monitoring: Learn about our assessment methods and progress tracking.
- Student Remediation and Retention: Discover the support strategies in place to help students succeed.
- Supervised Experiential Learning Documentation: Understand the requirements for documenting hands-on learning experiences.
- Equitable Treatment: Explore our commitment to fairness and inclusivity within our program.
- Policies and Procedures: The manual also includes all policies and procedures for the MS RDN Program. In addition to program-specific policies and procedures, students in the MS RDN Program must follow LIU policies and procedures, which can be found HERE and in the LIU Student Handbook found HERE
- Graduation and Program Completion Requirements: The manual outlines the specific criteria students must meet to obtain their MS degree and Verification Statement upon completing the program.
- Assessment of Prior Learning: The manual outlines the program’s assessment of prior learning which includes a comprehensive evaluation process that includes portfolio reviews, standardized assessments, and competency achievement, recognizing both relevant work experience and graduate coursework to ensure individual experiences and knowledge are effectively credited toward program requirements.
All students in the MS RDN Program are required to have a laptop and reliable access to Wi-Fi throughout the program. While Wi-Fi is available on campus, it’s important for students to also have access at home.
Course Descriptions
Fall I:
NTR611: Orientation is a 1-credit course which includes: a review of policies and procedures the Academy of Nutrition and Dietetics Standards of Professional Performance, Scope of Dietetics Practice Framework, and the Code of Ethics; testing to ensure understanding of medical terminology (textbook chapters are assigned for the month of August before the start of the program); the Nutrition Care Process (NCP) using case scenario; creating educational materials, lesson plans and conducting presentations; patient privacy and confidentiality; ADIMEs, PMRs and patient interviews using our Simulation Center.
NTR 626: Advanced Counseling Skills is a 3-credit course that provides the student with a conceptual basis for patient/client-centered nutrition counseling. The focus is on developing non-verbal and verbal skills to engage the patient in an effective problem-solving process. Skill-building practice sessions will include discussion, case presentations, simulated learning, and self-evaluation. This course is offered in the first semester of LIU Post’s MS/RDN Professional Program so the students can utilize the foundational skills obtained in class throughout their didactic courses, SEL, counseling patients/clients, and communicating with interdisciplinary team members in their supervised practice settings throughout the program.
NTR627: Food Service is a 2-credit course that will cover the principles of food service management including a review of historical food service industry, the systems theory of management, menu planning, and the operational functions of foodservice management. Fundamentals of food safety and sanitation will be covered in depth. This course will aid in preparing students for the RDN exam by reviewing key areas of Domains III and IV.
NTR628: MNT I is a 3-credit course that covers the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this initial semester, the cause, prevention and treatment of certain medical conditions such as diabetes mellitus, and cardiovascular disease are examined. Nutritional assessment techniques are reviewed to evaluate dietary, biochemical, and anthropometric changes that relate to nutrition and disease processes. Case studies are incorporated into the course to develop clinical practice skills and SEL experiences allow for continuous assessment and reflection on skills and competencies. Theories and concepts are applied through a variety of methods such as nutrition assessment, care plans, chart notes, and case studies. Practical applications of tools and techniques including Nutrition Focused Physical Exams (NFPE) used for assessment and management of nutritional status are covered including practice with an Electronic Health Record.
NTR633: Clerkship I is a 3-credit course that serves as an introduction to the various roles of the RDN. The students spend approximately 24 hours per week on site in various areas of practice including, Institutional Food Service (IFS) establishments, School Food Service (SFS) establishments, Long Term Care (LTC) centers, Community Agencies (CA), Counseling and Education (C&Ed) areas and Hospitals (only students with a DPD VS or who completed an undergraduate nutrition degree will be allowed to attend a hospital or renal dialysis in their first Clerkship). Students are continuously assessed by their preceptors as well as the PD and Clinical Instructor (CI) throughout their time within each of the practice setting areas. Assessments include the evaluation of student work in the areas of food demonstrations, in-services, nutritional assessments, menu planning/development, etc.
Spring I:
NTR629: MNT II is a 3-credit course that follows MNT I and continues to address covering the pathophysiology and MNT for specific disorders and diseases. Clinical skills related to interpreting laboratory values and planning enteral and parenteral nutrition therapy is addressed. Case studies and SEL is incorporated throughout the semester to further develop, assess and reflect on the student’s clinical practice skills. Theories and concepts are applied through a variety of methods such as nutrition assessment, including NFPE, care plans, chart notes, and case studies. Practical applications of tools and techniques used for assessment and management of nutritional status will be covered
NTR634: Clerkship II is a 3-credit course that is a continuation from Clerkship I and allows students to spend time with RDNs in various professional roles. The students spend approximately 24 hours per week on site in various areas including a hospital, renal dialysis center, LTC centers, C&Ed settings and other CA settings. The students is continuously assessed by their preceptors as well as the PD and CI throughout their time spent within each of the practice setting areas.
Assessments include food demonstrations, in-services, nutrition assessments, etc. Clerkship II allows for advancement of clinical and practice skills by the students as they advance through designated competencies. These practice setting experiences allows the students to perform and demonstrate competencies at a more advanced level compared to Clerkship I. Clerkship II encourages more independence within the practice settings and more opportunities for students to obtain feedback from their preceptors as well as the PD and CI.
NTR636: Nutrition in the Lifecycle is a 3-credit course that focuses on the nutritional requirements during the various stages of the human life cycle, particularly as related to growth, development and aging. The psychosocial aspects of food intake is explored as well throughout this course. Current understanding of special needs, developmental characteristics and risks or issues common to various age groups will also be examined.
NTR703: Research Methods is a 3-credit course that provides students with practical tools for the initiation and development of a research proposal. The scientific approach to problem solving, data collection and analysis is reviewed at length to prepare students for their research project later in the program. The skills acquired in this course allows students to participate in research as a RDN in the future. All students receive an incomplete (INC) at the end of the Spring semester and continue working on a finalized research proposal over the summer.
Summer:
NTR631: Leadership is a 3-credit course that focuses on the application of the principles of leadership and management in various professional settings (acute and long-term care, ambulatory care), consultant services and the development of approaches to leadership, debate and disagreement in the practice setting, practice management, negotiation and ethical decision making. These topics will be addressed through debates, simulation, and roleplaying. Course topics include management ethics, standards of practice, strategic planning, financial and human management, quality improvement, leadership styles, negotiation and teamwork.
NTR632: Public Health Nutrition is a 3-credit course that focuses on current and emerging issues in public health nutrition to address interventions aimed at improvement in populations of diverse cultures and nutrition policy. Course topics include an overview of global and US public health nutrition goals, malnutrition, nutrient deficiencies and obesity around the globe. Throughout the course, nutrition surveillance systems, practices and processes of local and global food markets, global food systems and legislation will be explored. An experimental component in global and public health at the local or global level is included.
Fall II:
NTR630: Advanced Nutrition is a 3-credit course that focuses on the macronutrients: carbohydrate, fat, and protein and the interrelationships of these nutrients in human metabolism. The course also includes a detailed discussion of the role of vitamins and minerals in human metabolism and health. A review of recently published research is included throughout this course including the evolving field of nutrigenomics.
NTR633: Clerkship III is a 3-credit course that is a continuation of Clerkship II that allows students to spend time working in more advanced clinical practice settings. The students spend at least 24 hours per week on site in various areas of practice including a hospital, renal dialysis center, C&Ed settings or other CA settings. The students are continuously assessed by their preceptors as well as the PD and CI through various assessment tools, as well as incorporate self-reflection throughout their time spent within each of the practice setting areas. Clerkship III allows for advancement of clinical and practice skills by the students as they advance through designated competencies. The students perform staff relief during Clerkship III. These practice setting experiences allows the students to perform and demonstrate competencies at a more advanced level compared to Clerkships I and II. Clerkship III encourages independent and entry level practice skills within the practice settings and more opportunities for students to obtain feedback from their preceptors and clinical instructors.
NTR 706: Research Project is a 3-credit course that allows for the successful completion of the MS degree through the completion of a systematic review of the literature. Students in this course transition their proposal from NTR703 to their final research project. Each student has their own faculty mentor and reader for continued feedback and assessments throughout the process. A final presentation is also a requirement for this course.
Accreditation
The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.
Accreditation Council for Education in Nutrition and Dietetics
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
Phone: 1-800-877-1600 extension 5400
Website: https://www.eatrightpro.org/acend
Mission Statement
The mission of the Master of Science and Registered Dietitian Nutritionist (MS/RDN) Professional Program is to prepare students to become Registered Dietitian Nutritionists who can apply advanced knowledge and skills from both didactic and supervised experiential learning experiences into entry-level practice. Students will be prepared to contribute to professional practice and leadership in various settings, and so they can participate in lifelong learning. The MS/RDN Professional Program has been planned by the Nutrition Faculty to be in accord with the mission and goals of its organization and the standards set forth by ACEND, and the Standards of Professional Performance of the Academy of Nutrition and Dietetics. The MS/RDN Professional Program emphasizes competency-based learning with the integration of didactic and supervised experiential learning experiences to prepare students to become Registered Dietitian Nutritionists (RDNs).
Program Goals and Objectives
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Goal 1: Program graduates will become competent Registered Dietitian Nutritionists and meet the requirements for entry-level dietetics practice.
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The program goal will be evaluated by:
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Objective 1. Program Completion
Expected outcome: At least 80% of program graduates complete program/degree requirements within 2 years (150% of program length).
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Objective 2. Graduate Employment
Expected outcome: Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
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Objective 3. Graduate Performance on Registration Exam
3.1 Expected outcome: At least 90% of program graduates will take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
3.2 Expected outcome: The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
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Objective 4. Employer Satisfaction
Expected outcome: At least 80% of graduates who respond to an alumni survey will state they were somewhat or well-prepared for an entry-level dietetics position.
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Goal 2: To produce Registered Dietitian Nutritionists who will have the necessary skills to contribute to professional practice and leadership in various settings, and who participate in lifelong learning.
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The program goal will be evaluated by:
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Objective 1. Employer Satisfaction
Expected outcome: At least 80% of employers who respond to our employer survey will state that graduates meet expectations for preparation of entry-level dietitian positions and job performance.
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Objective 2. Alumni Surveys
Expected outcome: At least 25% of graduates who respond to an alumni survey will be involved in professional organizations, have enrolled in an advanced degree program or have worked as preceptors since completing their program.
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*Program outcomes data is available upon request to the Program Director Tuition and Fees
Tuition and Fees for the MS/RDN Professional Program
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Tuition per credit (subject to change) *
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$1405
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Tuition for 38-Credit MS RDN Program
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$53,390
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University Fee (per semester)
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$1017
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Program Fee (per semester)
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$100
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Total Cost of Program
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$57,858
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Other Fees:
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Books and Supplies (estimate)
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$400
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Lab Coat (estimate)
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$30
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Background Check/fingerprinting (some facilities require)
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$150
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Campus Health Insurance**
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$3,994
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Room and Board/Houses (estimated costs)
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$2300/month
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Transportation-gas (estimated costs) ***
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$150/month
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*Reflect 2024-2025 fees.
**All clinical students, residential students, and intercollegiate athletes are automatically enrolled in the Aetna Health Plan but can waive participation online if they have comparable coverage.
*** Public transportation is limited on Long Island; each student is expected to have his/her own car.
Financial Assistance
LIU Post’s Financial Assistance Office, located in Kumble Hall, provides assistance for students who need loans, grants and work-study to pay for tuition and other college expenses. It also provides one-on-one financial aid counseling and information about obtaining scholarships and other financial assistance. To apply for financial aid, you must file a Free Application for Federal Student Aid (FAFSA) annually. The FAFSA is processed, and a Student Aid Report (SAR) is generated and mailed or e-mailed to the student. New York State residents should also file the Tuition Assistance (TAP) Application which can be accessed at the completion of the online FAFSA application. Additional information and support can be found by visit our Financial Aid website:
HERE
Tuition Liability
Students in the MS RDN Program follow LIU’s policy on tuition liability. Tuition liability is the amount of money a student owes the University for tuition, fees, room, board, and miscellaneous charges based on your expected presence or participation in university activities. (8.2 p)
- Zero liability results when a student properly drops or officially withdraws from classes in accordance with University policy prior to the start of the term or during the drop/add period. During zero liability, refunds will be processed and charges removed for tuition and all fees.
- Partial liability results when a student properly drops or officially withdraws from classes after the drop/add period. The amount due to the University will be prorated according to the published session liability schedule, and partial refunds will be processed.
- 100% liability results when a student is liable in full to the University for all tuition, fees, room, board, and miscellaneous charges. During 100 percent liability, no refunds will be processed, and payment is due in full at the time of withdrawal.
Faculty
Laura Feldman, MS, RDN, CDN, CDCES
Director, Undergraduate Didactic Program in Dietetics
Assistant Professor of Nutrition
516-299-4152
Laura.Feldman@liu.edu
Dr. Deborah Marcello, DCN, RDN, CDN
Director, Graduate Nutrition Programs
Assistant Professor of Nutrition
516-299-3224
Deborah.Marcello@liu.edu
Michelle Burch, MS, RDN, CDN, CDCES
Assistant Professor Nutrition
516-299-3503
Michelle.Burch@liu.edu
