Nutrition and Dietetics

Chair and Clinical Associate Professor: Byington

Professors: Blanton, Marincic

Associate Professor: Weeden

Clinical Assistant Professors: Hilvers, Reader

Emerita: Dundas, McKnight, Schneider

Master of Science in NutritionDegreeM.S.
Master of Science in Nutrition/Dietetic InternshipDegreeM.S.

The Master of Science in Nutrition with Dietetic Internship is a combined Master of Science and Dietetic Internship.

Applications for the Master of Science in Nutrition, MS are not being accepted for catalog year 2022-2023.


Three graduate faculty (Blanton, Marincic, and Weeden) are available to work on capstone projects with a nutrition focus.

Master of Science in Nutrition-Dietetic Internship

The mission of the Idaho State University Master of Science in Nutrition – Dietetic Internship is to prepare caring and competent entry-level registered dietitian nutritionists who collaborate with other health professionals through a supervised practice experience that exceeds the performance standards of the Accreditation Council for Education in Nutrition and Dietetics. 

Program Goals 

Goal #1: Program graduates are professionally competent entry-level registered dietitian nutritionists through a comprehensive supervised practice experience.

  • At least 80% of program interns complete program within 24 months (150% of program length).
  • Of graduates who seek employment, 75 percent are employed in nutrition and dietetics or related fields within 12 months of graduation.
  • 90 percent of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
  • 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%.
  • 90% of working RDNs over a five-year period will be satisfied that the MS-DI program adequately prepared them for effective entry-level careers in dietetics.

Goal #2: Prepare program graduates to be caring registered dietitian nutritionists who promote collaboration within their practice setting.

  • 50% of graduates over a five-year period will participate in professional organizations within the first year following graduation.
  • Of those employers who respond to the survey, 90% of employers will rate program graduates’ preparation for entry-level practice as satisfactory or higher.
  • 50% of employers over a five-year period will rate program graduates’ collaboration within their employment setting as satisfactory or higher.

Program Student Learning Outcomes (SLOs) and Courses for Assessment

SLO 1: Spur systemic behavioral changes at the community and population levels.

  • NTD6620 Nutrition Epidemiology
  • NTD6622 Maternal, Infant, and Child Health

SLO 2: Address public health issues across the life span, including but not limited to obesity, diabetes, and chronic disease.

  • NTD5561 Nutritional Biochemistry
  • NTD6620 Nutrition Epidemiology
  • NTD6622 Maternal, Infant, and Child Health
  • NTD6624 Nutrition and Aging
  • NTD6640 Research, Writing, and Grantsmanship
  • NTD6650 Capstone Project II

SLO 3: Help individuals make behavioral changes to improve health outcomes.

  • NTD6624 Nutrition and Aging
  • NTD6650 Capstone Project II

Practicum courses NTD6655, 6656, and 6657 are assessed using ACEND Core Competencies.  Please contact the department for more information.

How to Read Course Descriptions

Courses

NTD 5509 Professional Readings: 1-3 semester hours.

Identification and investigation of conceptual ideas about the relationship of programs, trends, legislation, and developments in food and nutrition. 1-3 credits. May be repeated. PREREQ: Permission of instructor.

NTD 5539 Sports Nutrition: 3 semester hours.

Nutrition recommendations for competitive and recreational athletic performance. Rationale for nutrition practices through an examination of individual nutrient metabolism. Controversies and misinformation addressed. Equivalent to CFS 5539. SUGGESTED PREREQ: NTD 2239 or equivalent or permission of instructor.

NTD 5557 Experimental Foods: 3 semester hours.

Development of experimental methods and their application to cookery and food technology; preparation of student for independent investigation in foods; acquaintance with literature in the field. Two hours lecture/four hours laboratory. SUGGESTED PREREQ: NTD 1104 or equivalent or permission of instructor.

NTD 5561 Nutritional Biochemistry I: 3 semester hours.

Advanced study of nutrition science, including protein, carbohydrate, lipid, vitamin, and mineral metabolism. Introduction to research methodology and professional literature. Equivalent to CFS 5561. SUGGESTED PREREQS: NTD 2239, CHEM 1101, CHEM 1102 and CHEM 1103 or higher levels of chemistry including inorganic, organic, and biochemistry or permission of instructor.

NTD 5581 Special Problems in Nutrition and Dietetics: 1-2 semester hours.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor.

NTD 5585 Nutritional Biochemistry II: 3 semester hours.

Human metabolism in health and disease. Emphasizes interrelationships among hormones, carbohydrates, proteins, lipids, vitamins and minerals within tissues and organs. SUGGESTED PREREQS: NTD 4461 or NTD 5561 or permission of instructor.

NTD 5595 Dental Nutrition: 1 semester hour.

This course reviews the role of nutrition in attaining and maintaining optimal oral health. The course explores how the essential nutrients influence oral health, nutrition in special populations, and nutrition and disease processes that can influence oral health. This course is only available to students in the Idaho Dental Education Program in the Department of Dental Science.

NTD 5599 Experimental Course: 1-6 semester hours.

The content of this course is not described in the catalog. Title and number of credits are announced in the Class Schedule. Experimental courses may be offered no more than three times with the same title and content. May be repeated.

NTD 6609 Seminar for Dietetic Interns: 2 semester hours.

Introduction to dietetic internship practicum. Will include a review of clinical skills, program expectations and preparatory case studies. Only students who have been admitted to the M.S. Nutrition with the dietetic internship option can enroll.

NTD 6610 Current Topics in Nutrition: 1 semester hour.

Review of current issues and topics in nutrition and the effect on dietetics practice; course content will vary on enrollment. Students must be admitted into either track of the MS in Nutrition or have permission of instructor.

NTD 6620 Nutritional Epidemiology: 3 semester hours.

Study of the design, execution, analysis, and interpretation of diet and nutrition epidemiologic studies. Discussions about quantitative techniques for collecting dietary data sets, including anthropometrics, body composition , biomarkers, dietary assessments, and nutrition intake analyses. Review of the interrelationships between disease, diet and health status and implications for public health policy. Previous nutrition and statistics courses required for enrollment.

NTD 6622 Maternal, Infant, and Child Nutrition: 3 semester hours.

Advanced study of nutrition in human growth and development during pregnancy, lactation, infancy, childhood, adolescence. Therapeutic nutritional management of diseases specific to pregnancy, infancy, and childhood are addressed. Prerequisites: previous nutrition course, Lifecycle nutrition preferred.

NTD 6624 Nutrition and Aging: 3 semester hours.

Exploration of the physiological, psychosocial, and chronic degenerative conditions associated with aging and the nutritional implications of each. The epidemiological basis for setting dietary goals and program development to support the nutritional needs of the elderly is addressed. Prerequisites: Previous nutrition course, Lifecycle nutrition preferred.

NTD 6640 Research, Writing, and Grantsmanship: 3 semester hours.

An application of principles and research design and grant writing in the health sciences. Restriction: admission to MS in Nutrition degree or permission of instructor.

NTD 6645 Capstone Project I: 1-3 semester hours.

Course lays groundwork for capstone project. Scholarly project idea development, approvals, and beginning data collection. Under the supervision of an academic faulty member. 1-3 credits required. May be repeated. PREREQ: NTD 6640, and approval of advisor and/or chairperson.

NTD 6650 Capstone Project II: 1-3 semester hours.

Completion of scholarly project under the supervision of an academic faculty member. Includes research summation, final written work, and project defense. 1-3 credits required. Continuation of NTD 6645. May be repeated. PREREQ: NTD 6645, and approval of advisor and/or chairperson.

NTD 6651 Thesis: 3-6 semester hours.

Scholarly project under the supervision on an academic faculty member. Minimum of 3 credits required. May be repeated. PREREQ: NTD 6640 and approval of advisor and/or chairperson.

NTD 6655 Dietetic Internship Practicum I: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: Acceptance into Track 1 M.S. Nutrition with Internship and NTD 6609.

NTD 6656 Dietetic Internship Practicum II: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: NTD 6655

NTD 6657 Dietetic Internship Pract III: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: NTD 6655 and NTD 6656.

NTD 6699 Experimental Course: 1-6 semester hours.

The content of this course is not described in the catalog. Title and number of credits are announced in the Class Schedule. Experimental courses may be offered no more than three times with the same title and content. May be repeated.