MS Program with DI
Students may pursue concurrent enrollment in the Dietetic Internship Program and one of our MS programs to earn both a Master of Science degree and a Dietetic Internship Graduate Certificate.
The well-established master's program and dietetic internship at OHSU has been providing top-notch graduate education since 2003. With over 100 graduates, the concurrent master's program with dietetic internship is well-positioned to meet the new graduate degree requirement for RD/RDNs.
Students can combine the Dietetic Internship with the in-person, MS in Human Nutrition or the online, MS in Food Systems and Society:
- Master of Science in Human Nutrition/DI (MSHN/DI) Program: The Master of Science in Human Nutrition trains nutrition and dietetic professionals in the methods, implementation, and interpretation of nutrition science and its application, preparing them to advance the field of nutrition in research, clinical, management, and/or community areas of practice. Students in the program take graduate coursework in biostatistics, nutritional physiology, nutrition epidemiology and research, and advanced metabolism of macro and micronutrients. Working under the guidance of a faculty mentor, each student completes a thesis or capstone project.
- Master of Science in Food Systems and Society/DI (MSFSS/DI) Program: Students in the Master of Science in Food Systems and Society learn how to identify, assess, and address social problems in the food system encountered by many dietitians. The MSFSS curriculum is grounded in critical inquiry in which you address social justice problems in the food system. In your FSS Capstone, you conduct text-based research on a social justice problem that is of particular interest to you and that contributes new knowledge to the field of dietetics. The FSS curriculum is fully online, collaborative, and closely guided by FSS faculty.
For both MS/DI programs of study, the majority of DI courses and supervised practice rotations are completed during the first year while the master's coursework is completed throughout the two-year program. Both programs may be completed in eight to nine quarters, depending on the thesis or capstone project.
The DI portion of the program provides students with the supervised practice experience needed to fulfill the competencies for dietitian nutritionists established by the Accreditation Council for Education in Nutrition (ACEND). The program includes rotation sites in Portland and throughout the state of Oregon. The supervised practice component of the program consists of approximately 32 hours of supervised practice experiences (Tuesday through Friday) and didactic instruction on Mondays. The program has a strong clinical focus complemented by community outreach experiences. The program also encourages participation in enrichment activities in food security, sustainable food systems and food access
Mission
The Dietetic Internship program prepares graduates to deliver evidence-based nutrition care and dietetics services to improve the health of Oregonians and individuals living throughout the United States. We foster the pursuit of excellence in students through the provision of a wide array of experiences in professional leadership and practice to be carried forward into their careers as Registered Dietitian Nutritionists.
Program goals and objectives
To prepare graduates for competitive entry-level positions in the field of nutrition and dietetics.
Objectives
- Over a five-year period, 90% of students enrolled in the DI program will complete the program within 18 months, which is 150% of the program duration.
- Over a five-year period, 75% of students enrolled in the combined MS/DI program will complete the program within 36 months, which is 150% of the program duration.
- 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%
- 80% of graduates will obtain employment in the field of nutrition and dietetics within one year of graduation.
- 75% of employers will rate our graduates as either superior or above average in comparison to employees of similar age, education, experience, and responsibility.
To foster professional leadership and specialty practice skills in graduates.
Objectives:
Of those who respond to follow-up surveys:
- 25% of graduates will report that they have assumed a leadership role in their place of employment within five years of graduation. Examples could include, but are not limited to, serving as a project lead, committee chair, task force member, spokesperson, trainer, or manager.
- 50% of graduates will report involvement within a local, state, or national professional organization and/or volunteer organization within five years of graduation. Examples could include, but are not limited to, serving on a board of directors or conference planning committee, participating in nutrition advocacy events, serving as an item writer for the registration exam, or volunteering at a non-profit such as a food bank or faith-based organization.
- 25% of graduates will report that they have obtained or are working towards obtaining one or more specialty certification(s) from the Commission on Dietetic Registration, National Board of Nutrition Support Certification, National Certification Board for Diabetes Educators, or other certification from an accredited professional organization, or a graduate degree from an accredited university within five years of graduation.
- 50% of graduates will report that they have become a preceptor for one or more dietetic internship program within five years of graduation.
Outcome data available upon request.