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Program Information

Degree

M.S. in Food and Nutrition Services

Emphases

Food and Nutrition Services ;
Hospitality Management

Required Credit Hours

30

Program Type

Master's Program

Program Location

Oxford

School

Duration

1-2 years

Degree Requirements and Application Process

Choosing the right graduate program can be difficult enough, so getting the application right shouldn't add to your stress. We've gathered all the info you need to apply to the Master in Science of Food and Nutrition Services program to make things as easy as possible.

Degree Requirements and Prerequisites

The MS in Food and Nutrition Services consists of a minimum of 30 post-baccalaureate credit hours, of which up to 6 credit hours may be transferred from another university or from another master’s degree at UM.

Requirements for the MSFNS Degree 

Students can choose from two tracks within the Master in Science in Food and Nutrition services:

1. The M.S. in Food and Nutrition Services (e.g., non-CP track)
2. The M.S. in Food and Nutrition Services with the Coordinated Program in Dietetics track (e.g., CP track)

The MSFNS degree (Non-CP track) consists of 6 hours of research core requirements and 24 hours of electives.

The MSFNS degree (CP track) consists of 6 hours of research core requirements, 3 hours of electives, 12 hours of CP core, 6 hours CP support courses, 1 hour supervised practice preparation and 8 hours of supervised practice.

• Students in either track may choose to take an additional 6 hours of thesis.
• Students can find a detailed list of suggested electives in the .
• Thesis credits (NHM 697) or supervised practice credits (NHM 699) may not be used as electives.

Students are required to file with the GPC the signed by their Master’s Advisory Committee before enrolling for NHM 693, 697, or 699 credits or taking the master’s written comps, whichever is earlier.

• Once filed, any changes to the Program of Study would require approval of the Master’s Advisory Committee.

Add slips for courses offered in the department are reviewed and signed by the instructor and the Department Chair. 

Transferring students should know that up to 6 credit hours may be transferable from another university or from another master’s degree at UM.

Application Process and Deadlines

Applications for admission to the graduate programs must be submitted to the University of Mississippi Graduate School through the process.

In order to be assured consideration, applicant's must submit the following materials to the Graduate School prior to the aforementioned deadlines: 

• An online application completed through the website.
• A statement of purpose not exceeding 1,000 words, which clearly demonstrates your interest in the field, readiness to pursue a graduate degree, academic and professional goals, and how joining the graduate program will help you meet these goals.
  
  You can also include a statement on how you will contribute to the diversity of the classroom, department, and university community. (Find more information about our commitment to diversity through )
  
  This document should be uploaded as an attachment to the Graduate School online application.
• 2 Letters of academic and professional reference should speak to the applicant’s readiness and ability to succeed in the graduate program.
  
  Remember: the Graduate School’s online reference system sends requests to the recommenders. 
  
• Official GRE scores taken within 5 years of applying to the graduate program sent to the Graduate School
  
  Note: The GRE requirement is waived for the applicants of Online Masters in Hospitality Management.
• Official transcripts from all institutions where a degree was obtained AND from institutions attended for any graduate work sent to the Graduate School.
• Resume or CV is required for those applying to the Coordinated Program in Dietetics CP.
  
  This requirement is optional for all other applicants. 
• Official English proficiency test scores (Only if the applicant’s native language is not English). Submit TOEFL, IELTS, or Pearson’s Test of Academic English scores taken within 2 years of applying to the graduate program sent to the Graduate School.
• Interviews are required for prospective PhD students. Prospective students should contact potential advisors.
  
  The advisor is mutually agreed upon by the student and faculty and should be identified in the statement of purpose.

Instructions for submitting application materials such as test scores and transcripts can be found on .

For questions about the submission process, email the Graduate Schooll.

Application deadlines

Students must submit all of the required documentation to the Graduate School before the following deadlines. 

Degree Program	Deadline for Fall admission	Deadline for Spring admission
M.S. in Food and Nutrition Services	January 15 (rolling*)	October 15 (rolling)
Online Masters in Hospitality Management	July 15 (rolling)	December 15 (rolling)
Ph.D. in Nutrition and Hospitality Management	March 1 (for full funding eligibility)	N/A

*Applications received after January 15 will not be considered for CP.

In case these dates fall on a weekend or legal holiday, the deadlines are automatically extended to the next business day.

After acceptance, applications for graduate assistantship may be submitted online. 

*Applicants for M.S. in FNS who will also be pursuing the Coordinated Program must fulfill the additional requirements:

• An for the CP must be submitted.
• The same Statement of Purpose document will be used for both Graduate School application as well as CP application. Applicants who are pursuing the CP should also address CP-related expectations in the document submitted in their Graduate School application.
• The letters received through the Graduate School application system will be forwarded to the CP application for review and there is no need to send duplicate letters directly to the CP director.

Coordinated Program in Dietetics (+Admission Requirements)

Program Description

We are a 5-semester, 21-month ACEND®-accredited Coordinated Program meeting the knowledge requirements and competencies for entry-level practice as a Registered Dietitian Nutritionist (RDN). Students take coursework in the Fall and Spring of both academic years. Supervised practice hours typically begin in the Summer between the first and second year and continue through the last Fall and Spring semester. We coordinate all supervised practice experience hours required to take the registered dietitian examination. However, if you have a particular area or site that you would like to rotate, we are often able to work with you and potential preceptors to expand your experience. 

Students who complete all requirements at the time of graduation are awarded a Master of Science degree in Food and Nutrition Services and issued a Verification Statement. Both the degree and the Verification Statement is required by the Commission on Dietetic Registration (CDR) to become eligible for the national credentialing examination for Registered Dietitian Nutritionists. 

Admissions & Application Requirements

All applicants to the UMCP receive a holistic review. Applicants are admitted on a competitive, space-available basis. Applications are due each year by January 15 at 11:59 p.m. 

Applicants are required to submit a to be considered for review. The following information will be required:

• Personal Information
• Academic History
  • In the coursework section, you must list at least the following courses (you can list more if you wish). Sample course descriptions and additional information about pre-requisite coursework are located in the program-specific questions section.
  • For applicants without a DPD Verification Statement and not enrolled in a DPD program: 
    • Basic Foods or Culinary course
    • Menu development course 
    • General Nutrition course
    • Nutrition Assessment course 
    • Medical Nutrition Therapy course 
    • Foodservice Management course 
    • Minimum 6 hours of Human Anatomy & Physiology w/2 hours lab 
    • Minimum 3 hours organic chemistry w/1 hour lab OR combined survey of organic and biochemistry course
    • Minimum 3 hours biochemistry OR nutritional biochemistry OR combined survey of organic and biochemistry course
  • For applicants enrolled in a DPD program or with a DPD Verification statement
    • All of your chemistry and biology courses
    • All of your professional DPD courses (nutrition and foods courses) 
  • GRE test scores - you will type them into the academic history section and submit a document of them in the program-specific documents section
  • Official transcripts
    • Transcripts from International institutions must be official or officially certified and must include an English translation.
    • or  is required of all applicants whose native language is not English. 
  • Supporting Information
    • Resume/CV​
    • DPD Verification Statement or course list form, if applicable
    • (optional) Achievements, experiences memberships, licensures/certifications
  • Program materials
    • Questions
    • Program-specific documents
      • Personal Statement (question prompts can be found in that section)
      • Document of GRE scores, downloaded from ETS
      • Copy of DPD Verification Statement, if applicable
    • A minimum of two recommendation letters: one from an academic reference and one from a work or volunteer reference

What to Expect During the Admissions Process

Step 1: Application review

Applications are given a holistic review and scored in the following areas (in no specific order): academic achievement, desirable characteristics, and professional skills & experience. Information from all parts of the application (resume, personal statement, recommendation letters, and transcripts) are used for scoring during this step. 

• What is considered academic achievement?
  • Examples: GRE scores, overall GPA, and grades in pre-requisite courses
• What is considered desirable characteristics?
  • Examples: perseverance, initiative, time management, interpersonal skills, and self-awareness
• What is considered professional skills & experience?
  • Examples of professional skills: food preparation and/or serving, cash/money management, employee scheduling, customer service, or teaching (does not have to be directly related to nutrition)
• Examples of professional experiences: shadowing in a professional work setting, working with populations that are different from you, or fluency in a language other than English

To assist in scoring your application, we recommend that you indicate the approximate hours/week and approximately how many weeks/months/years you were involved in specific volunteer activities or jobs. These can be indicated directly on your resume or described in your personal statement. 

Step 2: Virtual Interviews

Students who advance to step 2 of admissions will be asked to interview with a panel of preceptors, the UM CP Director, and/or current students and faculty via Zoom. The following areas are scored during the second round of selection (in no particular order): verbal communication skills, organizational skills, conflict resolution, and self-awareness.

Step 3: Invitation to the program/Notification of waitlist status/Invitation to apply later

Students who are admitted into the program will be required to complete the University of Mississippi Graduate School application ($50 fee) within 7 days of acceptance in order to reserve their space. This will include submission of official GRE scores. If you have not yet completed your degree or pre-requisites, additional official transcripts will be required before you can begin the program. You can find more information about the application to the UM Graduate School here: Overview of Application Process.

Some students may be notified that they are on a waitlist. This means that if the program has a space become available, you may be extended an invitation.

Once all spaces have been accepted, the remaining applicants may be invited to apply again at a later date. Although applicants will not be provided with exact scores or rankings, applicants can request a meeting with the CP Director to go over areas of weakness in their application.

Tuition and Financial Aid for the Coordinate Program in Dietetics

Students are charged tuition and course fees based on the number of hours they are enrolled each semester. More details about tuition can be found at the University Bursar’s . Information about total cost of attendance can be found at the University’s Office of Financial Aid .

A $150 course fee will be added each of the semesters (minimum of 3) that the student is registered for NHM 699 Supervised Practice. This course fee covers incidental costs incurred by the program for activities at rotation sites (such as food for cooking demonstrations), activities to enhance experiential learning (such as taste testing oral nutrition supplements), and program director travel to rotation sites.

In addition to tuition and fees, students should be prepared for the following program costs:

• Textbook/supplies                                                                             Approximately $800
• Professional liability insurance for at least 1 year                              Approximately $75/year
• Professional membership fees for 2 years                                         Approximately $50/year
• Travel to supervised practice sites in 2^nd year                                    Approximately $1000
• Travel to at least 1 professional meeting                                           Approximately $1000
• TB Skin test, Drug screening, other medical documentation           Approximately $100
• Online course fee for one required course                                           Approximately $100

*Some required courses are offered online in some semesters. If students choose to take the course during the semester that it is offered online, a course fee of $33.33 per credit hour will be assessed. More information can be found on .

Full-time or part-time graduate students are eligible for federally guaranteed student loans and other forms of financial assistance. Those interested in such assistance should contact the University of Mississippi Office of Financial Aid at 1-800-891-4596 or at .

Professional scholarships may be available through the Academy of Nutrition and Dietetics Foundation.

Additionally, students may for the first year of the program.

• It is not usually not recommended that students hold a graduate assistantship during the second year of the program, due to scheduling availability at supervised practice sites. Discussion with the CP Director is strongly recommended before accepting a graduate assistantship during the second year to avoid delayed placement at certain sites and delayed completion of the program.

 

Program Mission, Goals, and Objectives

Program Mission

The mission of the Coordinated Program in Dietetics is to prepare competitive entry-level registered dietitian nutritionists by combining graduate courses with supervised practice experiences to offer the student diverse exposures in education, research, and practice.

Program Goals & Objectives

Goal 1: Graduates will utilize evidence-based principles to practice as entry-level Registered Dietitian Nutritionists in a variety of settings.

• Objective 1: At least 80% of students complete program requirements within 32 months (2 years, 8 months).
• Objective 2: Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
• Objective 3: At least 90% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
• Objective 4: 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%.
• Objective 5: At least 80% of employers responding to a survey state that they “agree” or “strongly agree” with the statement “The UM CP Graduate was adequately prepared for entry-level practice.”
• Objective 6: At least 80% of employers responding to a survey state that they “agree” or “strongly agree” with the statement “The UM CP Graduate always utilizes evidence-based principles in their practice.”

Goal 2: Graduates will be effective advocates and leaders in the profession of dietetics.

• Objective 7: At least 80% of graduates will participate in advocacy and leadership opportunities (such as volunteering with a professional organization, planning for an advanced practice credential, representing the profession on an interprofessional team, or holding a formal leadership position) within the first 12 months after graduation.

*Program outcomes data are available upon request.

Accreditation

The Coordinated Program in Dietetics at the University of Mississippi is accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND®)

120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
312-899-0040 ext 5400.

• More information about accreditation can be found at the .

Effective January 1, 2024, the Commission on Dietetic Registration (CDR) will require a minimum of a master’s degree to be eligible to take the credentialing exam to become a registered dietitian nutritionist (RDN).

In order to be approved for registration examination eligibility with a bachelor’s degree, an individual must meet all eligibility requirements and be submitted into CDR’s Registration Eligibility Processing System (REPS) before 12:00 midnight Central Time, December 31, 2023.

• For more information about this requirement visit . 

Licensure and Public Disclosure

College	School of Applied Sciences
Program	M.S. in Food and Nutrition Services: Coordinated Program in Dietetics
Program Licensure Outcomes	The Coordinated Program in Dietetics at ÌÇÐÄTV¹ÙÍø is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Upon graduation, students are eligible to take the exam for Registered Dietitian Nutritionists, administered by the Commission for Dietetic Registration (CDR).   Individuals must meet state regulations, determined by occupational settings, for the state in which they wish to practice. Compliance with state regulatory requirements is mandatory, and the only avenue towards legal practice.
Program Regulated by every state licensure / certification board	This program meets the regulations for licensure in the state of Mississippi.   We have not determined if the program curriculum meets the educational requirements for licensure or certification in the other US states, territories or the District of Columbia.
College Program Contact	nhm@olemiss.edu
More information	The National Accrediting Body (CDR) supplies information relative to individual state regulations. https://www.cdrnet.org/state-licensure.
Date of Last Revision	2/8/2022

Apply For Graduate Assistantship

For students interested in applying for a graduate assistantship in the Department of Nutrition and Hospitality Management please apply through the following link: 

Explore the Student Handbook

Find curriculum details, academic policies, and program expectations for the M.S. in Food and Nutrition Services.

Find Courses in the Master in Science of Food and Nutrition Services

Check out some of the key classes you’ll encounter as a MSFNS graduate student. Curious about what else is offered? Browse the full catalog of courses. 

NHM 525 Research I Principles of Research

Introduction to social and human science research in food, nutrition, and hospitality with primary focus on the development of research ideas, definition and measurement of variables, identification of research subjects, and development of sound research strategy and design.

NHM 526 Statistics I in NHM

A study of statistical foundations and techniques used for applied research in food, nutrition, and hospitality management.

What does food and nutrition services look like on the job market?

69K

Median income for in 2023.

63K

Median income for in 2023.

Food and Nutrition Services Jobs

• Food Service Manager
• Clinical Dietitian
• Pediatric Dietitian
• Culinary Health Advisor
• Consumer Advocate
• Policy Analyst
• Restaurateur
• Nutrition Journalist

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We're here for you!

I’d be happy to answer any questions you have about the Master of Science in Food and Nutrition Services program.

Megan Black

Graduate Enrollment Manager

• meblack@olemiss.edu
• 601-498-1210

Meet the Graduate Program Coordinator

Our graduate coordinator guides students through every stage—from application to graduation and career success. If you have any questions about the M.S. in Food and Nutrition Services, don't hesitate to reach out!

Megan Black

Graduate Enrollment Manager

• meblack@olemiss.edu
• 601-498-1210

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