Nutrition

The University of Massachusetts Amherst offers a comprehensive and dynamic program in Nutrition designed to prepare students for diverse careers in the fields of health, wellness, food industry, and public health. This program combines rigorous coursework, practical experience, and research opportunities to provide students with a thorough understanding of human nutrition, dietetics, food science, and community health initiatives. Students will explore various aspects of micronutrients and macronutrients, nutritional assessment, metabolism, food safety, and the role of nutrition in disease prevention and management. The curriculum emphasizes evidence-based practices, critical thinking, and application of scientific principles to real-world challenges in nutrition and health.

Throughout the program, students have opportunities to engage in internships, laboratory work, and community outreach projects, fostering hands-on learning that bridges theoretical knowledge with practical skills. Faculty members are experts in their fields, known for their research in areas such as clinical nutrition, sports nutrition, public health policy, and food systems. The program also emphasizes the importance of cultural competency and sustainability in nutrition practices, preparing graduates to work effectively in diverse environments and with varied populations.

Graduates of the Nutrition program at UMass Amherst will be equipped to pursue careers as registered dietitians, nutritionists, public health officials, food industry consultants, or continue their education in graduate or professional programs. The program's strong foundation in science, complemented by experiential learning and research opportunities, ensures that students are well-prepared to contribute to improving health outcomes and promoting nutritional well-being across communities. With access to state-of-the-art facilities and a supportive academic environment, students can expect to develop the knowledge, skills, and confidence needed to excel in the ever-evolving field of nutrition.

The Master of Science Degree Program

For the Master of Science program, a bachelor’s degree in nutrition or a related field such as biochemistry, biology, exercise science, food science, physiology or public health is appropriate. Students with other bachelor’s degree emphases may also apply if prerequisite coursework is completed. At least five out of seven of the following core preparation courses must be taken before admission: Introductory Biology or Zoology, Human Physiology, General Chemistry (2 semesters), Organic Chemistry, Biochemistry, Microbiology, Basic Human Nutrition. The remainder must be taken while enrolled in the Master’s program, but not for graduate credit. The focus of the M.S. degree program can be on either Nutrition Sciences or on Community Nutrition. The M.S. student can select either the thesis or the non-thesis route to complete the degree requirements.

Degree Requirements

The thesis option requires a minimum of 32 graduate credits and the non-thesis option a minimum of 36 graduate credits according to the following:
1. Nutrition Core:

• These courses must be taken by those who do not have a B.S. degree in nutrition. Graduate credits are given for courses numbered above 500.
• NUTRITN 352 Life Cycle Nutrition
• NUTRITN 572 Community Nutrition
• NUTRITN 577 Nutritional Problems in the U.S.
• NUTRITN 585 Medical Nutrition Therapy KIN 574 Energy Metabolism or 
• NUTRITN 430 Nutrition and Metabolism

2. Advanced Nutrition Core—11 credits
These courses must be taken by all enrolled in the M.S. program.

• NUTRITN 630 Nutrition and Chronic Diseases
• NUTRITN 731 Nutritional Assessment
• NUTRITN 793/4 Seminar (2 semesters, 2 credits)
• BIOST&EP 540 Introductory Biostatistics

3. Nutrition Concentration—6 credits
Choose either the Nutrition Sciences or the Community Nutrition concentration:
a. Nutrition Sciences

• NUTRITN 714 Advanced Nutrition— Vitamins
• NUTRITN 715 Advanced Nutrition— Minerals 

b. Community Nutrition:

• NUTRITN 585 Practical Skills in Nutrition Counseling
• NUTRITN 640 Public Health Nutrition

4. Electives—6 credits
a. Nutrition Sciences:

• Two courses, with at least one from outside the Department.

b. Community Nutrition: 

• BIOST&EP 630 Principles of Epidemiology and One course from outside the Department. 

5. Culminating Experience:
Choose from Thesis or Non-thesis Option:
a. Thesis Option (9-13 credits):

• BIOST&EP 640 Intermediate Biostatistics
• NUTRITN 699 M.S. Thesis (6-10 credits)

b. Non-thesis Option (13 credits):
6 credits of coursework at the 500 level or above, within or outside the Department, plus:
1. Nutrition Sciences:

• NUTRITN 696 Research Problems (6 credits), and one additional seminar, special topics course or journal club (1 credit)

2. Community Nutrition:

• NUTRITN 696 Research Problems (4 credits)
• NUTRITN 698 Practicum (3 credits)

All students are encouraged to gain practical experience and to complete the requirements of the American Dietetic Association for eligibility to become a Registered Dietitian (R.D.).

Master of Public Health Degree (M.P.H.) in Nutrition

Also available online, this degree program prepares those with an advanced degree and three to five years of relevant, post-B.S. experience for practice and career advancement in a public-health nutrition setting. Two courses in nutrition are also required.

Degree Requirements
All candidates must complete 44 graduate cred-its as follows:
1. Public Health coursework—15 credits. One course from each of the following categories:

• BIOST&EP 540 Introductory Biostatistics
• BIOST&EP 630 Principles of Epidemiology
• COM-HLTH 601 Application of Social and Behavior Theories in Public Health Interventions
• COM-HLTH 620 Principles of Public Health Practice 
• ENV-HLTH 565 Environmental Health Practices

2. Nutrition coursework—17 credits

• BIOST&EP 634 Nutritional Epidemiology
• NUTRITN 572 Community Nutrition
• NUTRITN 577 Nutritional Problems in the U.S.
• NUTRITN 640 Public Health Nutrition
• NUTRITN 731 Nutritional Assessments
• NUTRITN 793/4 Graduate seminars (2 credits)
• NUTRITN Elective graduate course (3 credits)

3. Elective coursework—a graduate course in Nutrition (3 credits).
4. Practicum—3 credits. 120-200 hours of field training in Public Health Nutrition.
All M.P.H. students are required to complete a practice experience as part of their degree requirement, and may receive credit for the practice experience depending on their major department’s policy. Practice experiences may be paid or unpaid. Placements are arranged in consultation with the student’s faculty adviser or the Office of Public Health Practice and Outreach in the School of Public Health and Health Sciences. The adviser reviews the student’s interests, preferences, financial standing, experience, and skills, and is usually able to arrange for interviews with a suitable organization either directly or through another faculty member.
5. Project or additional courses—6 credits as: 
a. Project and oral project-presentation, or
b. additional 6 credits of coursework (2 courses, 3 cr. each), and a final oral exit examination.

• A completed Application Form.
• A $75 application fee. This fee cannot be waived or deferred.
• International Student Sponsor Statement is required of all international students.
• One official transcript from all colleges/universities attended, undergraduate and graduate, where (nine) 9 or more credits were taken are required. If they are not mailed directly from the college/university, they should be enclosed in sealed envelopes signed by the college/university.  If the official transcripts and/or degree certificate(s) are not in English, notarized English language translations in duplicate must accompany them. Do not list colleges/universities where (eight) 8 or fewer credits were taken.
• Letters of recommendation (academic references) from two (2) professors or instructors who have taught you in courses in the field you are applying to here. After submission of the electronic application, we will send an email to each referee giving them instructions on how to electronically deliver the recommendation to the Graduate School. All recommendations will be considered confidential unless the applicant doesn't waive his/her right of access.
• Scores from the following standard examinations:
  • GRE (Graduate Record Examination)-General Test required by nearly all graduate programs - (refer to Degrees and Programs Offered)
  • GRE SUBJECT TEST (not a universal requirement-refer to the Programspage for those programs requiring a Subject Test)
  • GMAT (Graduate Management Admissions Test)-for graduate applicants to Management, Hospitality & Tourism Management, and Sport Management


  • English Language Test: Either TOEFL (Test of English as a Foreign Language), or IELTS (International English Language Testing System)-only the academic version of test is accepted, or PTE Academic (Pearson Test of English)

Scholarships

• Teaching and research assistantships are available on a competitive basis. Each assistantship includes a stipend, tuition waiver, and health-fee waiver, as well as a waiver of some student fees.In addition to graduate assistantships offered through the department, a limited number of fellowships are available on a competitive basis through the School of Public Health and Health Sciences and through the Graduate School on a competitive basis.
• Virginia A. Beal Scholarship 
• Helen S. Mitchell Scholarship
• Peter L. Pellett Scholarship 

The University of Massachusetts Amherst offers comprehensive programs in Nutrition designed to prepare students for diverse careers in health, dietetics, public health, and food industry sectors. The undergraduate Bachelor of Science in Nutrition provides a solid foundation in human nutrition, food science, biochemistry, physiology, and related disciplines. Students enrolled in this program gain practical knowledge about the role of nutrients in human health, dietary planning, and disease prevention. The curriculum emphasizes hands-on experience, critical thinking, and research skills necessary for careers in clinical nutrition, community health, food industry innovation, and policy development.

The program includes coursework in anatomy, microbiology, chemistry, and psychology to ensure a well-rounded understanding of factors influencing nutritional health. Students also have opportunities for internships with health organizations, hospitals, and food companies to enhance practical skills and professional networking. In addition, the university offers a dietetics concentration that prepares students to meet the requirements for certification as a Registered Dietitian Nutritionist (RDN). This pathway involves completing necessary coursework, supervised practice experiences, and passing the Commission on Dietetic Registration exam.

Graduate opportunities in nutrition include master’s and doctoral programs that focus on specialized fields such as sports nutrition, clinical research, community health initiatives, and food system management. The university promotes interdisciplinary research and collaboration, allowing students to participate in projects related to public health nutrition, sustainable food systems, and policy advocacy. Faculty members are recognized experts in their fields, often engaged in cutting-edge research aimed at improving health outcomes across diverse populations.

The university also supports student organizations and clubs related to nutrition and health, fostering a community of passionate learners and future professionals. Overall, the Nutrition program at UMass Amherst combines rigorous academics, practical training, and research excellence to prepare graduates who can contribute meaningfully to improving health and nutrition in society.