Doctoral Program
Students are required to complete the core curriculum in Nutrition which includes the following academic areas: Biochemistry, Statistics, Physiology, Nutrition and Seminar. Atleast 64 semester credit hours are required beyond the MS level or 96 semester credit hours beyond the B.S. level. Near or at the end of the didactic portion of the program, students take a preliminary exam intended to assess knowledge and competence in nutrition and related fields. Students passing the preliminary exam are admitted to candidacy for a Ph.D. degree.
Every doctoral student at Texas A&M University majoring in Nutrition must complete the following core curriculum during his or her postgraduate program. All students are expected to be active participants in the Intercollegiate Faculty of Nutrition seminar series each semester they are enrolled.
Subject Requirements (with B.S.):
Nutrition – 12 Credits, 600 level
Biochemistry – 6 Credits, 600 level
Physiology – 6 Credits, 600 level
Statistics – 6 Credits, 600
Seminar** – 6 Credits, 600 level
Note:
**(4 hours of section 601, 1 hour of section 602 and 1 hour of section 602 in which student presents seminar on their research project at the Tuesday Intercollegiate Faculty of Nutrition seminar – given during the last semester here).
Subject Requirements (With M.S.):
Nutrition – 6 Credits, 600 level
Biochemistry – 3 Credits, 600 level
Physiology – 3 Credits, 600 level
Statistics – 3 Credits, 600 level
Seminar** – 3 Credits, 600 level
Note:
** (2 hours of section 601 and 1 hour of section 602 in which student presents seminar on their research project at the Tuesday Intercollegiate Faculty of Nutrition seminar given during the last semester here).
Core requirements may not be met by 691 (research) or 685 (special problems) credits.
A single course may not be used to meet more than one core subject requirement. For example, NUTR 642 (Nutritional Biochemistry) may not be used for both Biochemistry and Nutrition requirements on the same degree plan.
The degree plan of the Ph.D. student is the responsibility of the student and the student’s graduate committee. The purpose of the core is only to provide a minimum number of courses in various disciplines to ensure that students receive a foundational education in Nutrition.
Master of Science Program
Students are required to complete a minimum of 33 credit hours of graduate lecture, Seminar, and research courses, and to complete and defend a thesis. The core lecture courses are in Nutrition, Biochemistry, Physiology, and Statistics.
Subject Requirements:
Nutrition or course cross-listed with nutrition – 6 credits
Biochemistry* – 3 credits
Physiology – 3 credits
Statistics – 3 credits
Nutrition Seminar** – 3 credits
Notes:
*Biochemistry 411 or equivalent may be used to meet the 3 credit Biochemistry requirement for the M.S. degree.
** (2 hours of section 601 and 1 hour of section 602)
Combined Graduate Degree (M.S. or Ph.D.) – Dietetic Internship
The combined Graduate Degree-Dietetic Internship is an accredited program of the Commission on Accreditation for Dietetics Education. Students complete the course requirements for graduate study in College Station and then a dietetic internship. The primary affiliations for the dietetic internship are the Central Texas Veterans Health Care System and Scott and White Memorial Hospital. Other affiliations include King’s Daughters Hospital, Bryan Independent School District, College Station Independent School District, Texas Cooperative Extension, Excellence in Health, Brazos County and Waco-McLennan County WIC, Gambro Health Care Inc., and Texas A&M Athletic Department. Examples of rotations to which interns are assigned include the clinical specialties of cardiology, pediatrics, surgery, nutrition support, gastroenterology, psychiatry, physical medicine and rehabilitation, renal dialysis, and general medicine. Community nutrition rotations include those with public health, wellness programs, eating disorders programs, and a food distributor while food service management may be done in either the hospital or school food service setting. The interns who have completed the program have come from more than 50 universities and colleges and are employed in areas of clinical and community nutrition, food service management, and the food industry from coast to coast. Approximately 10% are pursuing doctoral degrees.
