MS in Nutrition, George Mason University

This course is well-suited for students aiming to develop practical and research skills in nutrition for impactful careers or further study. The curriculum is designed to meet current needs across diverse sectors, including healthcare, public health, and sports. With flexible concentrations and options for practicum or thesis, students can tailor their learning to their career goals, making it ideal for those seeking comprehensive, specialized training in nutrition.

The program provides three optional concentrations to specialise in: Community Nutrition, Dietetics, and Nutrition and Performance. Community Nutrition focuses on expanding skills to improve public health nutrition initiatives globally. Dietetics prepares students for entry into the dietitian profession, emphasizing Medical Nutrition Therapy. Nutrition and Performance emphasizes interdisciplinary approaches to physical activity and nutrition, preparing students for roles in sports nutrition and related fields, even qualifying them for ISSN certification.

To earn the MS in Nutrition, students must complete 39–45 credits, including core courses such as Foundations of Public Health, Nutrition Across the Lifespan, and Food Systems. Depending on the chosen concentration, students will also complete 12 to 21 credits of specialized courses. Options include practicum and thesis for capstone experience, with specific coursework tailored to each concentration. Maintain a minimum GPA of 3.00 for graduation.

Graduates of this program are prepared to pursue roles in nutrition agencies, public health organizations, clinical settings, and sports performance environments. The curriculum also positions students for further graduate research, and those focusing on Nutrition and Performance can seek ISSN certification. The diverse concentrations equip students for a range of careers related to health, community outreach, and sports nutrition.