M.A./M.S. Dual Degree Option

The Department of Nutritional Sciences has a long-standing agreement with the Graduate College to allow some CPMA coursework to additionally count toward the Master of Science in Nutritional Sciences (M.S.) graduate degree.

A Master of Science degree is a graduate degree, meaning it develops a different skill set than the Master of Arts professional degree. The Coordinated Program for Master of Arts in Dietetics (CPMA) degree program seeks to teach skills required for the profession of dietetics. The M.S. program seeks to enhance critical thinking and problem solving, to teach students how to ask good questions, gather and evaluate information, and share new knowledge with others. Students do not have to complete an M.S. to be a registered dietitian, but it may help develop specific skills that can translate to the workplace, depending on the type of career the student desires. Any student who wants to know more about the M.A./M.S. dual option should speak with the CPMA and M.S. Program Directors.

All students who are eligible for the CPMA program may decide to complete the dual degree option—students who have completed an undergraduate degree as well as students who have completed the minimum 90 prerequisite hours but have not completed an undergraduate degree. Every student must apply for the MS and pay the associated application fee(s). As students are accepted into the CPMA program, they will receive information on the process to apply for the MS, should they decide to do so.

Students who begin the CPMA program without an undergraduate degree are eligible to apply to the MS program after completing the Bachelor of Nutritional Sciences, which occurs after Summer I. Nine hours of coursework in Fall II will count toward both the CPMA and MS degrees.

Students who have already completed an undergraduate degree when they begin the CPMA program are eligible to apply to the MS immediately and may earn 19 hours of credit through coursework that counts toward both the CPMA and MS degrees.

A minimum of 34 credit hours is required for the MS in Nutritional Sciences. These remaining hours include core requirements (including Thesis, Biostatistics Methods I, and Seminar) plus additional hours of electives as selected by the student. Many Nutritional Sciences electives are taught every other year, so students have the opportunity to take a wide variety of courses. Potential electives may be found on the MS Curriculum web page. All students in the M.A./M.S. dual option must complete a thesis, and students will work with their individual faculty mentor to complete this project.

Completion of the M.S. in addition to the M.A. degree is anticipated to add approximately one semester to the program, but time for completion is dependent on the individual student’s preference in number of additional M.S.-only courses they wish to enroll in and in choice of thesis project.

For additional information and requirements for the M.S., please see that program handbook and/or contact the M.S. Program Director.

Cost

Students may expect additional costs that include, but are not limited to, a personal computer, textbooks, lab fees, insurance, and supplies. Students are required to assume financial responsibilities for expenses associated with clinical requirements. For financial aid information, contact the Financial Aid Office at (405) 271-2118.

It is the student’s responsibility to ensure they are enrolled in the prescribed courses and to pay tuition and fees at the time designated by the Bursar's Office. Details regarding tuition/fee charges and collection are available from the Bursar's Office.

Fellowships

Oklahoma Nutrition Information and Education (ONIE) Project Fellowship

The ONIE Fellowship is centered around the development of public health and dietetic leaders who will advance public health nutritional research and practice through evidence-based practice. 

Through this paid fellowship, ONIE fellows will gain a public health-focused skill set to complement their dietetic training, including:

• In-depth experience on how community nutrition interventions are designed, implemented, and evaluated
• Practical experience in the development, design, and execution of developing nutrition education materials in digital and print formats
• Grant writing and reporting of outcomes from community nutrition interventions
• Introduction to program budget management

In addition to these skills, Fellows will receive:

• Biweekly paid stipend
• Automatic in-state tuition
• Flexible work hours based on class schedules
• Opportunity for thesis/dissertation research (for MS/Ph.D. students)

Applications will be open to Nutritional Sciences students each fall. Based on funding, additional positions may be advertised at other times. Preference will be given to applicants in their first semester who plan to work with ONIE for their entire program. 

Applications include:

• Resume
• Cover letter answering the question, “What intrigues you about this opportunity?”
• Sample work/portfolio that includes a writing sample, a social media post about nutrition, and any other demonstration of suitability for this opportunity

Select applicants will be asked to interview with ONIE leadership. Final selections will be made by a committee including ONIE leaders and Nutritional Sciences faculty. 

Applications are due May 15 each year; selection will be made by June 30.

Study Abroad Opportunity

Each year in May, the Department of Nutritional Sciences offers the course Mediterranean Diet and Culture which takes place at the University of Oklahoma Arezzo campus in Arezzo, Tuscany.

The course includes two focus areas: learning about the history and health benefits of the Mediterranean diet and experiencing Italian food culture. Special guest lecturers have included the internationally recognized scientist Dr. Pier Luigi Rossi, who discussed how the Mediterranean diet affects genetics and metabolism of nutrients, and food historian Professor Karima Moyer-Nocchi, who described how poverty and food scarcity led to the development of the most iconic Italian food—pasta.

Students experience Italian food culture from farm to table throughout the course. Course activities have included tasting different varieties of honey with the beekeeper who produced them, learning how wine can be produced organically, and touring a Pecorino cheese factory to discuss the enzymatic processes that make cheese. Students learn how to cook Italian favorites, including a lesson on pasta making and an advanced cooking class for a three-course meal with a local chef from one of the finest restaurants in Arezzo. They visit a preschool to learn how food culture values are taught to Italian children, instilling in them a life-long appreciation for fresh, seasonal, and healthy food.

The majority of the course takes place in Arezzo, but also included are trips to Florence, Rome, Assisi, Cortona, and other areas in Tuscany.

The course lasts approximately two weeks during the May intersession and fits in with the CPMA curriculum. The course is not required for the CPMA but may be taken as an extra elective or for credit toward the Master of Science dual degree program. Undergraduates with an interest may also take this course. More information can be found at the OU Education Abroad office.

Accreditation

The OUHSC Coordinated Program for Master of Arts in Dietetics is accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND), the Academy of Nutrition and Dietetics accrediting agency for education programs preparing students for careers as registered dietitians.

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 CDR’s website: http://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 Coordinated Program for Master of Arts in Dietetics at the University of Oklahoma Health Sciences Center 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. For more information about state licensure requirements click here.

Further information about accredited dietetic education programs may be obtained from:

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, Illinois 60606-6995
Phone: 800/877-1600, ext. 5400

Admission Requirements

To be considered for admission, an applicant must:

1. Have successfully completed, or be in the process of completing, prerequisite coursework (90 credit hours - no more than 60 credit hours from a two-year college will count toward the required 90 and at least 30 credit hours must be earned at a four-year institution) from any accredited college or university prior to starting the program;
2. Complete a bachelor's degree from an accredited college or university, or complete requirements to be eligible to earn the B.S. in Nutritional Sciences degree after the completion of 30 hours in the program;
3. Have a 2.75 cumulative GPA. Courses taken during the spring 2020 semester may have a “P” for passing or “S” for satisfactory due to the COVID-19 pandemic. Please note that the required 2.75 cumulative GPA still applies. The College of Allied Health does not recognize academic forgiveness nor reprieve policies. All attempts of a course are included in the calculation of GPAs;
4. Have a 2.75 GPA in prerequisite science courses listed under the "Prerequisites" section. Nutrition is a science-based discipline, and students with poor science grades are not good candidates for this program. Courses taken during the spring 2020 semester may have a “P” for passing or “S” for satisfactory due to the COVID-19 pandemic. Please note that the required 2.75 prerequisite science GPA still applies;
5. Submit official transcripts from all colleges and/or universities attended and non-refundable application fees;
6. Students for whom English is a second language must earn a minimum score of 600 (paper-based) or 100 (internet-based) within two years prior to application on the Test of English as a Foreign Language (TOEFL). The OUHSC institution code for the TOEFL is 6902.  This requirement will be automatically waived with one of the following degrees – Diploma from U.S. High School, 4-year Bachelor’s Degree from U.S. Institution, or Master’s Degree from U.S. Institution.
7. All international/Non US Citizen applicants are required to have all transcripts/mark sheets from foreign institutions evaluated by World Education Services (WES) or Educational Credential Evaluators (ECE); and
8. Submit a completed on-line application. Application deadline is February 1st for fall admission. All official, sealed transcripts and TOEFL scores (if applicable) must be received by the application deadline. Late transcripts and test scores may result in an automatic denial.

• The GRE is neither required or preferred for the Master of Arts in Dietetics or the Master of Science in Nutritional Science applications.
• Application FAQ’s:  A Curriculum Vitae (CV) is not required.  A Resume is not required.  There is no required formatting for the Career Goal Statement.  Use your best judgement.
• Prerequisite courses are transferrable and must be evaluated as part of the application process. Certain prerequisite courses (Introductory Nutrition, Biochemistry, and Human Physiology) must have been taken in the five years prior to admission. The CPMA does not award supervised practice credit for prior learning (e.g. prior work experience). For special consideration, contact the Program Director.

Note: If you plan on applying to the program this year, submit an official, sealed transcript from every institution attended as soon as possible to ensure that we receive the transcripts by the application deadline. Transcripts take time to process from one institution to the other; therefore, order your transcripts ASAP! Once your spring/summer grades have been posted, please mail us an updated transcript.

Application Procedure

Review and follow the instructions for application to the College of Allied Health.

Students accepted for admission must confirm their intention to enroll by paying a non-refundable deposit on enrollment. The deposit is applied toward tuition and fees during the first term.

Application FAQ’s

The Graduate Record Examination (GRE) is not required. A Curriculum Vitae (CV) is not required. A Resume is not required.  There is no required formatting for the Career Goal Statement.  Use your best judgement.

Curriculum

CPMA by Semester

Plan of Study Grid

Year 1
Fall Semester		Hours
NS 7153	Nutrition During the Life Cycle	3
NS 5132	Adult Weight Management	2
NS 7111	Clinical Dietetics Profession	1
NS 7192	Nutrition Assessment	2
NS 5233	Research Methods	3
NS 7212	Quantity Foods	2
NS 5104	Nutrtional Biochemistry and Physiology	4
	Hours	17
Spring Semester
NS 7222	Nutrition Counseling	2
NS 7121	Counseling Practicum	1
NS 7244	Medical Nutrition Therapy	4
NS 5823	Energy Nutrients	3
NS 5253	Experimental Foods	3
NS 7412	Food Preparation Practicum	2
	Hours	15
Summer Semester
NS 5133	Public Health Nutrition I	3
NS 7313	Dietetic Education Capstone Seminar	3
	Hours	6
Year 2
Fall Semester
NS 5134	Advanced Medical Nutrition Therapy	4
NS 7213	Food and Nutrition Management	3
NS 5833	Non-Energy Nutrients	3
NS 6133	Public Health Nutrition II	3
NS 7542	Medical Nutrition Therapy Practicum	2
	Hours	15
Spring Semester
NS 7615	Clinical Nutrition Practicum 1	5
NS 7625	Food and Nutrition Services Management Practicum 1	5
	Hours	10
Summer Semester
NS 7635	Community Nutrition Practicum 1	5
	Hours	5
	Total Hours	68

¹

May be completed in any order.

Subject to change, if needed.

The CPMA observes the University calendar which may be accessed through the Office of Admissions and Records website. However, the supervised practicum may require that students work during holidays. For example, during the spring of the second year, there is no spring break as students will be onsite in healthcare facilities as a part of their supervised practice.

The final three practicums may be completed in any order based on availability of rotation sites.

Prerequisites

Course numbers are those of the University of Oklahoma. Approved prerequisite courses are offered at many institutions. It is extremely important that you look up every course you have taken, plan to take, and/or are currently enrolled in to verify that they are equivalent courses. The responsibility is yours to enroll in equivalent courses and we provide the tools to make sure you do. Check the Transfer Equivalencies Database or with your school advisor regarding equivalent courses. There are instructions on that page on how to request a transcript evaluation for particular courses if your courses are not listed in the database.

All prerequisites are required unless noted in the footnotes.  Please read the footnote descriptions located directly underneath the table.

Course List

Code	Title	Hours
CHEM 1315	General Chemistry	4-5
CHEM 1415	General Chemistry (Continued)	4-5
Varies - Upper Level General Education Course		3
P SC 1113	American Federal Government	3
Varies - Artistic Forms		3
MATH 1503	College Algebra	3
PSY 1113	Elements Of Psychology	3
ENGL 1113	Principles Of English Composition	3
ENGL 1213	Principles Of English Composition	3
Varies - Foreign Language 1st course
Varies - Foreign Language 2nd course
HIST 1483	United States, 1492 To 1865	3
or HIST 1493	United States, 1865 To The Present
Varies - Western Culture		3
Varies - World Culture or Non-Western Culture		3
Varies - Upper Level Courses		10
BIOL 1005	Concepts in Biology.	4-5
or BIOL 1124	Intro Biol: Molecule/Cell/Phys
BIOL 2124	Human Physiology	4
HES 2823	Introductory Nutrition	3
Varies - General Education Course - Core V: First Year Experience		3
Varies - Electives 1		varies

¹

Electives to equal 87 credit hours when admitted without a "First Year Experience" general education course or electives to equal 90 credit hours when admitted with a "First Year Experience" general education course completed

Remedial courses do not count towards the credit hours. Students attending a two-year college may use their transfer credit to meet certain lower-division course requirements only.

Additional Information

Varies = there are multiple courses that are equivalent for these prerequisites. If you are attending OU in Norman for these courses, click here for equivalent courses; if attending another institution, please check the Transfer Equivalency Database link below.