Page History

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• Application
• Non-refundable application fee
• Official transcripts of earlier academic degrees
• GRE scores
• G.R.E. scores
• T.O.E.F.L. or I.E.L.T.S. TOEFL or IELTS and financial statement (if applicable)
• Three 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:

While no single factor determines entry to the program, competitive applicants typically have a minimum of:

• GPA G.P.A. of 3.00 or higher (undergraduate and/or master’s degree)
• GRE G.R.E. Quantitative score of 140, Verbal score of 150. (Please note, the GRE G.R.E. exam must be taken within the last five years)
• TOEFL scores of 100 for the Internet based (IBTI.B.T.) test. IELTS . 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 (i.e., GPA, GRE G.P.A., G.R.E. scores), 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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Individuals who are not formally admitted into the Nutrition Science Graduate Program, but wish to enroll in NSD N.S.D. graduate courses may do so as a non-matriculated student. Non-matriculated students may take up to a maximum of 12 credit hours of coursework, beyond which they must apply to be formally admitted into a graduate degree program.

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If a student is pursuing a M.S. degree, the thesis advisor will advise the student on his/her research. In the first semester of the graduate program, the student should begin meeting with each faculty member to discuss research activities, as well as his/her own research interests and professional goals. A student’s interests should align with his/her thesis advisor’s areas of expertise. Students pursuing a M.S. must secure a thesis advisor by the second semester of the first year by affirming the commitment of a NSD N.S.D. faculty member to serve in this role. Students should be aware of their thesis advisor’s expectations and are expected to meet with their advisor on a regular basis. The thesis advisor will likely have recommendations for coursework relevant to the student’s thesis and can work in consult with the faculty academic advisor to determine recommended courses.

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Graduate courses completed at a previous accredited institution may be petitioned to apply to the nutrition science graduate degree requirements. Students may transfer a maximum of nine graduate credits (with a grade of B or higher) with the approval of the graduate director. Grades from other institutions are not included in the Syracuse University GPA G.P.A. calculation.

Students requesting a transfer of credits or requesting to take a graduate course at another institution are required to complete a petition for each course that is being transferred. Students must also provide a complete syllabus for the class. The graduate director reviews the petitions to determine which courses will be accepted. Permission by the Graduate Director and the DPD D.P.D. Director (if the course is to be counted toward the student’s DPD D.P.D. requirement) must be obtained before the student registers for the course. Failing to obtain permission may result in the course not being counted toward the student’s graduate degree.

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In preparation for the review, all graduate students are required to complete the Annual Review online survey and submit a resume/curriculum vita (CVC.V.) electronically to the nutrition administrative assistant in the beginning of the spring semester. An email with the survey will be sent at least two weeks prior to the due date of the materials. The Annual Review survey and resume/CV C.V. provides faculty with information regarding the student’s academic progress and accomplishments (career goal, honors and awards, conference presentations, publications, research experience, teaching experience, etc.). The information will also be used when awarding assistantships for the forthcoming semester/year.

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All graduate students are required to maintain satisfactory progress in their degree program. This is accomplished by maintaining a cumulative GPA 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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Any student who fails to maintain a cumulative 3.0 GPA G.P.A. is subject to academic probation. Students who do not achieve satisfactory progress after one semester may be dismissed from the program. In the case that a student must repeat a required course (when earning a grade lower than a B), they must do so the next time the course is offered. Students are also subject to dismissal if they fail to complete degree requirements in the required timeframe.

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Nutrition Science Core Courses (16 credits):

NOTE: NSD N.S.D. 652 (Mediterranean, Food and Culture) or NSD N.S.D. 600 (South Asia Food, Culture, Family and Healthcare Systems) may be petitioned as a substitute for NSD N.S.D. 555.

Elective Course Requirements (20 credits)

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Nutrition Science Electives (20 credits):

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Graduate students may choose to audit courses during the fall and spring semesters. Permission of the instructor must be obtained by completing a “Grading Option Application Form” with the instructor’s signature. The form is then returned to the Student Records Office at 106 Steele Hall. (Forms are available at the Student Records Office, or the student’s academic department.) Audited courses are not counted toward the graduate degree and students are required to pay 60% of the tuition cost.

Sample Course Schedule (

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M.A., Non-

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D.P.D.)

Year 1 - Fall

Year 1 - Spring

Year 2 - Fall

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Nutrition Science Core Courses (16 credits):

NOTE: NSD 652 N.S.D. 652 (Mediterranean Food and Culture) or NSD 600 N.S.D. 600 (South Asia Food, Culture, Family and Healthcare Systems) may be petitioned as a substitute for NSD 555 N.S.D. 555.

Elective Course Requirements (16 credits)

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Nutrition Science Electives (14 credits):

Independent Study

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Graduate students may choose to audit courses during the fall and spring semesters. Permission of the instructor must be obtained by completing a “Grading Option Application Form” with the instructor’s signature. The form is then returned to the Student Records Office at 106 Steele Hall. (Forms are available at the Student Records Office, or the student’s academic department.) Audited courses are not counted toward the graduate degree and students are required to pay 60% of the tuition cost.

Sample Course Schedule (

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M.S., Non-

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D.P.D.)

Year 1 - Fall

Year 1 - Spring

Year 2 - Fall

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* Core

Master’s Thesis (6 credits,

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N.S.D. 997)

In addition to their coursework, M.S. students must complete a Master’s Thesis. 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 thesis topic should be selected in a specific area of interest that is reflected by the selection of courses within the major and related fields. Completion of the thesis may require an additional year of study beyond completion of coursework.

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All theses must be approved by the student’s Master’s Thesis committee. The committee is comprised of the student’s thesis advisor (who will serve on the committee) and two other NSD faculty members. NSD tenured N.S.D. faculty members. N.S.D. tenured and tenure track faculty, Professors of Practice, or any faculty member with a PhDPh.D., may serve on the committee. A tenured/tenure track faculty must chair the final defense committee.

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The student may select one faculty member from outside of the department if his/her expertise is related to the student’s thesis. Committee members should be given at least two weeks to read the proposal prior to the defense date. At the thesis proposal defense, the student is expected to present key aspects of the proposed thesis and respond to questions posed by the thesis committee. Students whose proposal is approved by the committee may proceed with their study, subject to any committee recommendations. Proposals not approved by their committee may not proceed until approval is acquired. The thesis proposal defense should occur prior to the end of the spring semester of the first year of study.

Students are required to determine if their research study requires Institutional Review Board (IRBI.R.B.) approval. This is typically necessary if the research involves gathering data from human subjects. Instructions can be obtained from the Office of Research Integrity and Protections web site under Human Research.

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After the faculty thesis advisor has given his/her approval, the thesis is to be submitted to the thesis committee members at least two weeks prior to the thesis defense. Following the defense, committee members may require students to make changes to the thesis.

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All students must follow the graduate school guidelines for formatting their thesis (Preparing Your Thesis/Dissertation).

Didactic Program in Dietetics (

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D.P.D.)

Dietetics within the discipline of Nutrition is the science of applying food and nutrition to health. Master’s students who are pursuing the DPD D.P.D. verification with courses from the master’s degree in Nutrition Science complete a minimum of 37 credits. Upon successful completion of all DPD D.P.D. course requirements, the student will receive the DPD D.P.D. Verification and will be qualified to apply to a supervised dietetic internship program. Students who have successfully completed their Dietetic Internship will be eligible to take the national examination to become a registered dietitian. Our most recent match rate for dietetic internships was 89%, compared to 62% nationally. Our five-year average match rate is 83%. The pass rate for our graduates on the registration examination for dietitians was 91% for the past five years.

In addition to the general entrance requirements and nutrition courses required for admission into the program, prerequisites are required for the students pursuing DPD D.P.D. verification. All prerequisite courses must be completed prior to starting the graduate program. Any course taken from this list via another institution must first be approved by the DPD D.P.D. Director. Any courses taken without prior approval may not be accepted toward DPD D.P.D. Verification. Students who wish to have their transcript evaluated for approval of these classes may email the DPD D.P.D. Director, Nancy Rindfuss.

Prerequisites for

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D.P.D.

Please note: In addition to the nutrition science graduate program core courses, students completing the DPD D.P.D. must take the following classes: NSD 511 N.S.D. 511 Nutrition Education; NSD 512 N.S.D. 512 Nutrition Counseling; NSD 627 N.S.D. 627 Public Health Nutrition; NSD 648 N.S.D. 648 Dietetics in the Lifespan; NSD 680 N.S.D. 680 Seminar in Food and Nutrition; NSD 681 N.S.D. 681/683 Medical Nutrition Therapy I and II; NSD 682 N.S.D. 682/684 Medical Nutrition Therapy III & IV Lab. For further details about the DPD D.P.D. requirements please refer to the Didactic Program in Dietetics Manual (PDF).

Please Note: If the student is a graduate of the Syracuse University undergraduate DPD D.P.D. program, they will have had to complete NSD 481, NSD 482, NSD 483, NSD 484, NSD 511, NSD 512 and NSD 555 or NSD 452 N.S.D. 481, N.S.D. 482, N.S.D. 483, N.S.D. 484, N.S.D. 511, N.S.D. 512 and N.S.D. 555 or N.S.D. 452 for their undergraduate degree. These classes cannot be used toward the Graduate Degree in Nutrition Science; other courses need to be completed to fulfill the credit requirements for the graduate degree. In accordance with the University’s academic policies, once a course has been counted towards a degree or certificate, it cannot be counted again towards another degree.

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If you believe that you need accommodations for a disability, please contact the Office of Disability Services (ODSO.D.S.), located in Room 303 of 804 University Avenue, or call (315) 443-4498, TDDT.D.D.: (315) 443-1371 for an appointment to discuss your needs and the process for requesting accommodations. ODS . O.D.S. is responsible for coordinating disability-related accommodations and will issue students with documented Disabilities Accommodation Authorization Letters, as appropriate. Since accommodations may require early planning and generally are not provided retroactively, please contact ODS O.D.S. as soon as possible.

Syracuse University Religious Observances Policy

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Students who have completed their graduate coursework are expected to register for GRD G.R.D. 998 (0 credits). Students are required to enroll every semester (fall and spring) from the time of matriculation into the program until degree conferral. Failure to do so will result in the loss of their “full-time status” and university-related privileges.

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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 NSD Grievance N.S.D. Grievance Committee. A copy of the Student Grievance Processes are available from the CollegeSyracuse University.

Assistantships, Fellowships and Awards

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All graduate assistants are required to participate in the All-University TA T.A. Orientation Program that is held two weeks prior to the start of the fall semester. Students who receive an assistantship in the spring semester should contact the Graduate School for the dates and times of the Spring TA T.A. orientations. In addition to graduate assistantships, the department has a limited number of scholarship credits available to be awarded to deserving students (number of tuition credits awarded may vary).

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Funds for travel and other related expenses are available for students presenting their work at national conferences from the Graduate Student Organization (GSO(G.S.O.) and the Falk College Dean’s Office. Students applying for the "Graduate Student Travel Subsidy" must complete the form and submit the completed applications to the GSO G.S.O. and a copy to the Nutrition Science Graduate Program Director.

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Information Technology and Services (ITSI.T.S.) is the SU S.U. organization that manages the campus computer infrastructure.

Students wishing to use the Syracuse University computer system must obtain a personal account from the ITS I.T.S. Information Center. I.T.S. ITS computer labs are conveniently located across campus for student use. These computers are directly connected to the SU S.U. campus network, allowing email transactions and Internet access. All of the labs are equipped with Pentium computers. Locations and hours of operation for the labs are listed under ITS 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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Students are provided a $20 credit at the beginning of each academic year in August (this $20 credit covers the next 12 months) for printing services in the ITS I.T.S. public computer labs. The university’s online Print Quota Management System automatically deducts the cost of the print service from $20 credit until the $20 credit is exhausted. Cost for black and white printing is 4 cents per piece of paper, 2 cents per side. Duplex printing is required. For more information, please visit Managing Your Student Print Account.

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Students in the Nutrition Science Program may use any of the libraries located on the SU S.U. campus as well as the Environmental Science and Forestry (ESFE.S.F.) library. A valid SUID S.U.I.D. card is needed to gain access to the library and to check out books from the circulation desk. NSD students . N.S.D. students may find that they will predominantly use the E.S. Bird Library on Waverly Avenue and the Science and Technology Library located in Carnegie Hall on the main academic quad.

The Nutrition Program works closely with librarian Anita Kuiken, who assists in developing library resources for the program. She can assist both students and faculty in need of specific research materials.

The SU S.U. library system maintains a web site. Students can access information about the library, locations, and hours of service from the web. SUMMIT, the Syracuse University Library catalogue, and most of the library databases are also available online. Visit the library for more detailed information about available library resources.

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Students in the Graduate Nutrition Science Program are eligible to participate in the university Graduate Student Organization. The Graduate Student Organization (GSO(G.S.O.) is a senate body made up of graduate student representatives who work for graduate students across the university. In addition to discussing graduate student business at its open meetings, the GSO G.S.O. runs events and activities for graduate students throughout the year. G.S.O. GSO is open to all graduate students at Syracuse University. Students are automatically billed for GSO G.S.O. membership as part of their mandatory fees. The GSO G.S.O. office is located in Room 303 Lyman Hall.

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The Nutrition Education & Promotion Association (NEPA) is a student run association that brings together Syracuse University students who are interested in nutrition and encourages them to share their interest with the surrounding campus and community. Each year, NEPA sponsors a well-known speaker to visit the Syracuse University campus and lecture on nutrition and a healthy life-style. NEPA is involved in many on and off campus community service activities. The club meets once a month to plan those events and other activities. For more information, contact the NEPA faulty advisor, Jane Uzcategui.

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N.S.D. Faculty and Professional Staff

The list of NSD faculty 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 Brann,

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Ph.D., R.D.N., F.A.N.D.

Associate Professor, Nutrition Science Graduate Program Director, Research Leave (Spring 2019)

Education: BSB.S., Human Nutrition, University of Maine; M.S. Nutrition Science, The University of Tennessee, Knoxville, TNTennessee; Ph.D. Human Ecology (Nutrition), The University of Tennessee, Knoxville, TNTennessee

Disciplinary Focus: Pediatric Nutrition

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Contact Information: e-mail: lbrann@syr.edu, Phone: 315-443-4805

Kay Stearns Bruening

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, Ph.D., R.D.N., F.A.N.D.

Associate Professor, Interim Undergraduate Program (Fall 2018)

Education: BSB.S., Biology, St. Lawrence University; MAM.A., Nutrition, Syracuse University; Ph.D., Clinical Nutrition, New York University

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Contact Information: e-mail: ksbrueni@syr.edu, Phone: 315-443-9326

Chaya Lee Charles

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, M.S., R.D., C.S.G., C.D.N.

MS, RD, CSG, CDN, Assistant Teaching Professor

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Contact Information: e-mail: clmono@syr.edu, Phone: 315-443-xxxx

Tanya Horacek,

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Ph.D., R.D.

Professor, Director Undergraduate Nutrition Program, Research Leave (Fall 2018)

Education: BSB.S., Life Sciences, Pennsylvania State University; MAM.A., Communication Studies, University of Nebraska-Lincoln; PhDPh.D., Nutritional Science, University of Nebraska-Lincoln

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Contact Information: e-mail: thoracek@syr.edu, Phone: 315-443-9323

Sudha Raj

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, Ph.D., R.D.N., F.A.N.D.

Teaching Professor, Interim Graduate Program Director (Spring 2019)

Education: B.Sc., Nutrition and Dietetics, Madras University, Madras, India; M.Sc., Foods, Nutrition & Dietetics, Bombay University, Bombay, India; MS M.S. Nutrition Science, Syracuse University, Syracuse, NY; PhDNew York; Ph.D., Syracuse University, Syracuse, NYNew York

Disciplinary Focus: Vegetarianism, cultural food practices, consequences of global nutrition transition

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Contact Information: e-mail: sraj@syr.edu, Phone: 315-443-2556

Jessica Garay Redmond,

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Ph.D., R.D.N., F.A.N.D.

Assistant Professor

Education: BSB.S., Nutritional Sciences; BSB.S., Human Development, Cornell University; MS M.S. Exercise Science, George Washington University; PhD Ph.D. Science Education (Exercise Physiology), Syracuse University

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Contact Information: e-mail: jgredmon@syr.edu, Phone: 315-443-xxxx

Dayeon Shin

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, Ph.D., R.D.N., L.D.

PhD, RDN, LD, Assistant Professor

Education: BS: B.S., Nutritional Science and Food Management, Ewha Womans University, Seoul, Korea; MS M.S. Human Nutrition, Michigan State University; PhDPh.D., Human Nutrition, Michigan State University

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Contact Information: e-mail: dshin03@syr.edu, Phone: 315-443-2757

Jane Uzcategui,

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M.S., R.D.N., C.D.N.

Associate Teaching Professor

Education: Certified Nutrition Support Dietitian 1997-2007; BSB.S., Applied Nutrition, The Pennsylvania State University, University Park, PAPennsylvania; Approved Pre-professional Practice Program/Marriott St. Luke’s Hospital, New Bedford, MA; MSMassachusetts; M.S., Clinical Nutrition, Finch University of Health Sciences/Chicago Medical School

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Contact Information: e-mail: jbuzcate@syr.edu, Phone: 315-443-4882

Margaret Voss,

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Ph.D.

Professor of Practice

Education: BSB.S., Environmental & Forest Biology, SUNY ESF; MSE.S.F.; M.S., Environmental & Forest Biology, SUNY ESF; PhD E.S.F.; Ph.D. Biology, Syracuse University

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Contact Information: e-mail: mavoss@syr.edu, Phone: 315-443-5654

Jennifer Wilkins,

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Ph.D., R.D.

Daina E. Falk Endowed Professor of Practice

Education: BSB.S., Environmental Health, Huxley College of Environmental Studies at Western Washington University; MSM.S., Nutrition Education, Teachers College at Columbia University; PhDPh.D., Nutrition and Consumer Economics, Washington State University

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Research Interests: Diet, health and community implications of emerging food system such as influences of Community Supported Agriculture (CSAC.S.A.) participation on food preferences, diet composition and food skill development particularly among low income families; regional dietary guidance; influence of food consumption patterns on per capita land, water and energy requirements; and roles of dietary guidance and consumer food choice in addressing sustainability issues

Contact Information: e-mail: jlwilk01@syr.edu, Phone: 315-443-3479

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N.S.D. Affiliated Faculty

Donna Acox

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, M.A., M.S., R.D.N., F.A.N.D.

MA, MS, RDN, FAND, Adjunct Professor

Contact Information: email: dlacox@syr.edu; Phone: 315-443-3853

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N.S.D. Professional Staff

Nicole Beckwith,

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M.A., R.D., C.D.N.

Director, Dietetic Internship

Contact Information: email: nmbeckwi@syr.edu; Phone: 315-443-2396

Nancy Rindfuss,

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M.A., R.D.N., C.D.E.

Director, Didactic Program in Dietetics

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