The mission of the Department of Nutrition and Dietetics is to prepare dietetic professionals who possess those qualities of competence, compassion and conduct requisite to a health professional. Our position in a university-based health center mandates that we prepare individuals who assume leadership positions in application, teaching, administration, and the expansion of knowledge in nutrition and dietetics.
We demonstrate creativity and innovation in the educational process as a model for others and engage in research that contributes to the development and application of knowledge in nutrition and dietetics. Our expertise is shared with professional colleagues for their continued growth and offered to the community as a partner committed to ensuring its continued vitality. To this end, the Department has a curricular thread in sustainable food systems.
|Nutrition & Dietetics Home||Doisy College of Health Sciences Home
|Application Deadline for Beginning Term||The Application Package||Apply Online|
|Fall: July 1 (International: May 1)||Transcript(s); Three (3) Letters of Recommendation; GRE G scores; Resume; Professional Goal Statement; An on-campus or telephone interview is desired.
Three (3) Personal Potential Index evaluations are required.
(Advantages of the web application)
|Spring: Nov. 1 (International: Oct. 1)|
|Summer: April 1|
Tel. No.: 314.977.8523
|Chair: Mildred Mattfeldt-Beman, Ph.D.
Admissions Coordinator: Jeanne Young
Accreditation:The Didactic Program in Dietetics and the Supervised Practice Program (Dietetic Internship) at Saint Louis University is currently granted accreditation by The Accreditation Council for Education in Nutrition and Dietetics (ACEND) (www.eatrightacend.org/ACEND/).
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) is the Academy of Nutrition and Dietetics accrediting agency for education programs preparing students for careers as registered dietitians or Dietetic Technician, Registered.
ACEND exists to serve the public by establishing and enforcing eligibility requirements and accreditation standards that ensure the quality and continued improvement of nutrition and dietetics education programs. Programs meeting those standards are accredited by ACEND.
Assistantship Application Deadline: March 31
Required Additional Application Materials for International Students
Check our English Proficiency Policy page for specific TOEFL and IELTS score requirements. You may also visit our international prospects, applicants and students page for more information about international application requirements.
For International Applicants, Saint Louis University has partnered with International Skill Verification Services (ISVS) to interview applicants from the People’s Republic of China, Hong Kong, India, Thailand, Indonesia, Japan, Malaysia, South Korea, Taiwan and Vietnam. Your participation in the ISVS International Study Candidate Assessment Process (ISCAP) will enable us to provide greater consistency in evaluations and deliver faster and more efficient response times for admissions and scholarship decisions. SLU, therefore, strongly suggests that all applicants from the People’s Republic of China, Hong Kong, India, Thailand, Indonesia, Japan, Malaysia, South Korea, Taiwan and Vietnam register and complete the ISCAP. The ISCAP interview and writing assignment is conducted online. You many participate in the ISCAP using a recent laptop computer from any private place with a strong Internet connection.
The ISCAP is a guided interview-based process that requires no specific preparation. It is designed to give universities a better sense of your spoken English and ad hoc English writing skills, as well as give you the opportunity to powerfully share who you are with us. Please visit the ISVS website for more information and to schedule your interview.
Nutrition and Dietetics Application Review Process
Admission Statistics: The Department provides an atmosphere in which faculty, dietetics practitioners, advisors from other health disciplines, and consultants can create an educational plan that is prospective, and addresses changing health care issues.
Credit Hours/Coursework: Applicants can choose from one of three emphases: Culinary Entrepreneurship (30 semester hours), Food Innovation and Entrepreneurship (30 hours), Medical Dietetics (31 hours), Nutrition and Physical Performance (30 hours) or a Master of Science in Nutrition & Dietetics/Master of Public Health dual-degree (54 total hours). | Graduate Degrees Offered
Program Description: We emphasize medical dietetics or nutrition and/or physical performance. Our primary goals are to promote proficiencies in education administration and counseling as they apply to nutritional care. | More about the Nutrition & Dietetics Dept.
Curriculum & Program Details: Students may pursue either full-time or part-time study in any of the Master's emphases. Most classes are offered late afternoon or during evening hours permitting employment flexibility. All options require research, submission of results to refereed journal, and satisfactory completion of a comprehensive oral examination. Nutrition & Dietetics graduate curricular tracks | Nutrition & Physical Performance (NPP) track | Medical Dietetics track | M.S. in Nutrition & Dietetics/Master of Public Health dual-degree track | Culinary Entrepreneurship | Food Innovation and Entrepreneurship
About the Nutrition & Dietetics Faculty: The faculty are recognized as experts in the field and pursue research and teaching interests in the areas of nutrition education, sports nutrition, nutrition support/enteral nutrition, cardiovascular nutrition, healthful trends in food service, community nutrition, geriatric nutrition, quality assurance, health service utilization, women's health and fitness, culinary arts, and sustainable food systems. Nutrition faculty members are registered dietitians with graduate degrees and a certified executive chef brings his expertise to culinary components of the curriculum. | Nutrition & Dietetics Faculty & Staff
Program Highlights: Program curriculum builds upon a strong foundation in the sciences and includes unique aspects such as the investigation of nutrition topics in the media, the study of ethnic meal patterns, and hands-on exposure within clinical, culinary and management settings. Courses include classroom, lab, and community experiences. Studying abroad is possible for students through planning with their academic advisors.