Contact

Erika Grant, MS, RD, LD, CNSC
Director of Dietetics, Graduate Programs in Applied Nutrition
egrant9@une.edu

Mission

The mission of the UNE Master of Science in Applied Nutrition program is to prepare individuals for leadership roles in the field of nutrition, to advance knowledge and expand skills that promote excellence and innovation in all areas of nutrition practice, and to emphasize evidence- based best practices to support the well-being and health outcomes of individuals, families, and communities through education, research, and scholarship.

The Master of Science in Applied Nutrition Dietetics program provides a verification statement upon successful completion of program requirements, which prepares graduates for practice as a Registered Dietitian Nutritionist (RDN) after passing the national registration exam.

Accreditation

Institutional Accreditation

All programs at the University of New England are accredited by the New England Commission of Higher Education (NECHE).

Specialized Accreditation

The University of New England Master of Science in Applied Nutrition Dietetics program is Fully Accredited by the Accreditation Council for Education (ACEND) in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-0040 ext. 5400. 
https://www.eatrightpro.org/ACEND

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 midnight Central Time, December 31, 2023. For more information about this requirement, visit CDR's website: https://www.cdrnet.org/graduatedegree.

In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Graduates who successfully complete the ACEND-accredited graduate program of Master of Science in Applied Nutrition Dietetics program at The University of New England are eligible to apply to take the CDR credentialing exam to become an RDN. In most states, graduates also must obtain licensure or certification to practice.

Program Description

• At least 80% of graduates who respond to the “Alumni Survey” will select “strongly agree” or “agree” indicating they were adequately prepared to be an effective RDN practitioner in their first post- graduate professional position.
• At least 80% of employers who respond to the “Employer Survey” will select “strongly agree” or “agree” indicating the graduates demonstrated ethical behavior and cultural competency in all areas of nutrition and interprofessional practice in their first post-graduate professional position.
• At least 80% of graduates who respond to the “Alumni Survey” will select “strongly agree” or “agree” indicating they were able to communicate evidence-based research in nutrition to a wide variety of audiences in their first post-graduate professional position.
• At least 80% of employers who respond to the “Employer Survey” will select “strongly agree” or “agree” indicating the graduates were able to communicate evidence-based research in nutrition to a wide variety of audiences in their first post-graduate professional position.

Acend Required Objectives

• Program Completion: At least 80% of program graduates complete program/degree requirements within three years and six months (150% of the program length).
• Graduate Employment: Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.

Employer Satisfaction: At least 80% of employers who respond to the “Employer Survey” will select “strongly agree” or “agree” indicating graduates were prepared for entry-level practice.

Graduate Performance on Registration Exam

• At least 80% 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%.

Program outcomes data measuring success against these objectives is available upon request. Please contact the Director of Dietetics for further information.

Transfer Credit

Transfer credit is not accepted for the MSAN Dietetics program.

Experiential Credit

The M.S.A.N. program does not grant academic credit for life experiences or previous work experience.

Admissions

See Online Admissions for more information.

Financial Information

Tuition and Fees

Tuition and fees for subsequent years may vary. Other expenses include books and housing. Please consult this catalog’s Financial Information page for specific tuition and fees information.

Curricular Requirements

Successful graduates of the M.S.A.N. Dietetics program, will receive a verification statement allowing them to sit for the Registered Dietitian Nutritionist registration exam, administered by the Commission of Dietetic Registration (CDR).

Course List

Code	Title	Hours
Program Required Courses
APN 600	Trends & Issues in Nutrition	3
APN 602	Trends and Issues in Nutrition Lab	1
APN 604	Nutrition Across the Lifespan	3
APN 606	Nutr Across the Lifespan Lab	1
APN 610	Research Methods	3
APN 611	Research Methods Lab	1
APN 615	Nutrition and Metabolism	3
APN 616	Nutrition & Metabolism Lab	1
APN 620	Nutrition Education and Health Behavior Change	3
APN 621	Nutrition Education & Health Behavior Change Lab	1
APN 730	Medical Nutrition Therapy	3
APN 731	Medical Nutrition Therapy Lab	1
APN 734	Nutrition Leadership, Community Nutrition and Wellness	3
APN 736	Nutrition Leadership, Community Nutrition, and Wellness Lab	1
APN 755	Applied Nutrition Capstone	3
APN 756	Applied Nutrition Capstone Lab	1
APN 760	Micronutrients: Nutrition and Functional Applications	3
APN 761	Micronutrients: Nutrition & Functional Applications Lab	1
APN 775	Advanced Nutrition Research	3
APN 776	Adv Nutrition Research Lab	1
APN 780	Food and Nutrition Operations Management	3
APN 781	Food and Nutrition Operations Management Lab	1
APN 785	Nutrition Assessment and Application in a Clinical Setting	3
APN 786	Nutrition Assessment and Application in a Clinical Setting Lab	1
Total Hours		48

Academic and Technical Standards

Minimum Grade Point Average

Matriculated graduate students must maintain a cumulative GPA of 3.0 or better. Failure to do so will result in academic probation and possible termination from the program. Any student receiving a grade below B- on any individual course has failed that course must re-enroll and repeat the course to achieve a grade of B- or better. Any student who receives a grade of F in two or more courses may be dismissed from the program. An F that is replaced through retaking the course does not count toward this policy. 

Graduation

Candidates must fulfill all program requirements and are required to earn a minimum cumulative GPA of 3.0 to be eligible to graduate. All students must file an Application to Graduate with the Registrar’s Office via UNE Compass. Please see our Graduation FAQ for complete instructions and the answers to frequently asked questions. 

Code of Ethics for the Nutrition and Dietetics Profession

Principles and Standards

M.S.A.N. Dietetics students are required to become members of the Academy of Nutrition and Dietetics. Student members are held to the principles and standards of Nutrition and Dietetics practitioners.

Competence and Professional Development in Practice (Non-Maleficence)

Nutrition and dietetics practitioners (students) shall:

1. Practice using an evidence-based approach within areas of competence, continuously develop and enhance expertise, and recognize limitations.
2. Demonstrate in-depth scientific knowledge of food, human nutrition, and behavior.
3. Assess the validity and applicability of scientific evidence without personal bias.
4. Interpret, apply, participate in, and/or generate research to enhance practice, innovation, and discovery.
5. Make evidence-based practice decisions, taking into account the unique values and circumstances of the patient/client and community, in combination with the practitioner's expertise and judgment.
6. Recognize and exercise professional judgment within the limits of individual qualifications and collaborate with others, seek counsel, and make referrals as appropriate.
7. Act in a caring and respectful manner, mindful of individual differences, cultural, and ethnic diversity.
8. Practice within the limits of their scope and collaborate with the inter-professional team.

Integrity in Personal and Organizational Behaviors and Practices (Autonomy)

Nutrition and dietetics practitioners (students) shall:

1. Disclose any conflicts of interest, including any financial interests in products or services that are recommended. Refrain from accepting gifts or services that potentially influence or may give the appearance of influencing professional judgment.
2. Comply with all applicable laws and regulations, including obtaining/maintaining a state license or certification if engaged in practice governed by nutrition and dietetics statutes.
3. Maintain and appropriately use credentials.
4. Respect intellectual property rights, including citation and recognition of the ideas and work of others, regardless of the medium (e.g. written, oral, electronic).
5. Provide accurate and truthful information in all communications.
6. Report inappropriate behavior or treatment of a patient/client by another nutrition and dietetics practitioner or other professionals.
7. Document, code, and bill to most accurately reflect the character and extent of delivered services.
8. Respect patient/client autonomy. Safeguard patient/client confidentiality according to current regulations and laws.
9. Implement appropriate measures to protect personal health information using appropriate techniques (e.g., encryption).

Professionalism (Beneficence)

Nutrition and dietetics practitioners (students) shall:

1. Participate in and contribute to decisions that affect the well-being of patients/clients.
2. Respect the values, rights, knowledge, and skills of colleagues and other professionals.
3. Demonstrate respect, constructive dialogue, civility, and professionalism in all communications, including social media.
4. Refrain from communicating false, fraudulent, deceptive, misleading, disparaging, or unfair statements or claims.
5. Uphold professional boundaries and refrain from romantic relationships with any patients/clients, surrogates, supervisees, or students.
6. Refrain from verbal/physical/emotional/sexual harassment.
7. Provide objective evaluations of performance for employees, coworkers, and students and candidates for employment, professional association memberships, awards, or scholarships, making all reasonable efforts to avoid bias in the professional evaluation of others.
8. Communicate at an appropriate level to promote health literacy.
9. Contribute to the advancement and competence of others, including colleagues, students, and the public.

Social Responsibility for Local, Regional, National, Global Nutrition and Well-being (Justice)

Nutrition and dietetics practitioners (students) shall:

1. Collaborate with others to reduce health disparities and protect human rights.
2. Promote fairness and objectivity with fair and equitable treatment.
3. Contribute time and expertise to activities that promote respect, integrity, and competence of the profession.
4. Promote the unique role of nutrition and dietetics practitioners.
5. Engage in service that benefits the community and enhances the public's trust in the profession.
6. Seek leadership opportunities in professional, community, and service organizations to enhance health and nutritional status while protecting the public.

Glossary of Terms

Autonomy: Ensures a patient, client, or professional has the capacity and self-determination to engage in individual decision-making specific to personal health or practice.¹

Beneficence: Encompasses taking positive steps to benefit others, which includes balancing benefit and risk.¹

Competence: A principle of professional practice, identifying the ability of the provider to administer safe and reliable services on a consistent basis.²

Conflict(s) of Interest(s): A personal or financial interest or a duty to another party that may prevent a person from acting in the best interests of the intended beneficiary, including simultaneous membership on boards with potentially conflicting interests related to the profession, members, or the public.²

Customer: Any client, patient, resident, participant, student, consumer, individual/person, group, population, or organization to which the nutrition and dietetics practitioner provides service.³

Diversity: “The Academy values and respects the diverse viewpoints and individual differences of all people. The Academy's mission and vision are most effectively realized through the promotion of a diverse membership that reflects cultural, ethnic, gender, racial, religious, sexual orientation, socioeconomic, geographical, political, educational, experiential, and philosophical characteristics of the public it serves. The Academy actively identifies and offers opportunities to individuals with varied skills, talents, abilities, ideas, disabilities, backgrounds, and practice expertise.⁴”

Evidence-based Practice: Evidence-based practice is an approach to health care wherein health practitioners use the best evidence possible, i.e., the most appropriate information available, to make decisions for individuals, groups, and populations. Evidence-based practice values, enhances, and builds on clinical expertise, knowledge of disease mechanisms, and pathophysiology. It involves complex and conscientious decision-making based not only on the available evidence but also on client characteristics, situations, and preferences. It recognizes that health care is individualized and ever changing and involves uncertainties and probabilities. Evidence-based practice incorporates successful strategies that improve client outcomes and are derived from various sources of evidence, including research, national guidelines, policies, consensus statements, systematic analysis of clinical experience, quality improvement data, specialized knowledge, and skills of experts.²

Justice (social justice): Supports fair, equitable, and appropriate treatment for individuals¹ and fair allocation of resources.

Non-Maleficence: The intent to not inflict harm.¹

¹

Fornari A. Approaches to ethical decision-making. J Acad Nutr Diet. 2015;115(1):119-121.

²

Academy of Nutrition and Dietetics Definition of Terms List. June, 2017 (Approved by Definition of Terms Workgroup Quality Management Committee May 16, 2017). Accessed October 11, 2017.

³

Academy of Nutrition and Dietetics: Revised 2017 Standards of Practice in Nutrition Care and Standards of Professional Performance for Registered Dietitian Nutritionists. J Acad Nutr Diet. 2018; 118: 132-140.

⁴

Academy of Nutrition and Dietetics "Diversity Philosophy Statement" (adopted by the House of Delegates and Board of Directors in 1995).

Program Goals

Master of Science in Applied Nutrition Program Goals

Graduates of the Master of Science in Applied Nutrition Program will:

• Interpret, evaluate, communicate, and apply complex nutrition concepts to a wide variety of individuals, communities, and organizations.
• Use evidence-based knowledge to inform best practices in nutrition professions.
• Provide leadership and innovation to the nutrition profession, facilitating the growth and application of best practices in the field to our region and globally.
• Utilize theories of health behavior and the translation of theory into practice as a valuable tool in public health, community, and clinical nutrition settings.

Master of Science in Applied Nutrition, Dietetics Goals

In addition to the above, M.S.A.N. Dietetics graduates will:

• Be competent practitioners that are equipped to pass the RDN exam, that are ethical and skilled in-patient care, and that are competitively employable in the field.
• Use evidence-based knowledge to inform best practices in nutrition professions and Medical Nutrition Therapy.

Objectives in Support of the Goals of the Master of Science in Applied Nutrition Program

Graduates of the Master of Science in Applied Nutrition Program will:

• Develop and utilize nutrition concepts and best practices for nutrition and health promotion initiatives.
• Apply core research principles to measure the nutrition status and environment of individuals and communities.
• Develop communications and collaboration strategies with representatives from government, non-profit, community, and business entities regarding nutrition initiatives.
• Interpret and modify explanations of complex nutrition concepts for various audiences.
• Research, develop, and disseminate evidence-based and theory-driven educational materials and work products at an audience-appropriate level for topics related to nutrition and health promotion.