At Middle Tennessee State University (MTSU), we now offer a 30-hour MPS-Leadership
in Nutrition graduate program. It is 100% online and flexible. Please consider enrolling
now! There is a non-GRE or Portfolio Option. If an undergraduate student has a GPA
of 3.25 no GRE is required for admission. Additionally, if a student has five years
of full-time work experience and a 2.75 GPA no GRE score is required for admission.
Applications are accepted every semester including Fall, Spring, and Summer, with
submission deadlines of the end of July for Fall, end of November for Spring, and
end of March for a Summer start.
Some of the unique courses offered in the MPS-LIN program include: Entrepreneurial
Skills for Nutrition Professionals, Leadership and Motivation, Effective Program Management,
Nutrition and Obesity, Leading Organization Transformation, and Conflict Management
and Negotiation. This 30-credit program includes six free credits for internship
completion and concludes with a student selected Capstone project. Please feel free
to contact Liz Smith at Elizabeth.Ann.Smith@mtsu.edu for additional information.
If you are not currently a registered dietitian, this program is not accredited by
the Accreditation Council for Education in Nutrition and Dietetics to provide eligibility
to complete a dietetic internship or to take the registration exam for dietitians.
MTSU does provide an accredited program
to meet those needs.
Murfreesboro native chooses MTSU for top graduate program in Leadership in Nutrition
When Carmen Bell began looking at graduate programs during her dietetic internship,
the search led to her hometown. “In my search for a graduate program, I learned one of the best ones was at MTSU.
After meeting with the program director, I was sold,” Bell said. “The program is convenient
because it is 100% online and has flexible course sequencing. The professors are amazing.
They are accessible, supportive, and kind.” Besides its convenience, Bell said her
classes are preparing her for her future career as a registered dietitian. “I am gaining
practical application experience through my courses that have expanded my skill set.
Not only have I taken nutrition courses, but leadership, organization, research, and
statistics courses, as well. These are necessary and will prepare me for a leading
position in my career," Bell said.
Program's unique design led registered dietitian back to MTSU
What started as a hobby soon turned into a career for Northern Michigan native Ryan
Rafacz. Now working as a registered dietitian at Monroe Carell Jr. Children’s Hospital
at Vanderbilt, Rafacz said the Leadership in Nutrition program’s unique design is
what led him back to MTSU. “Due to the flexibility of the program, it gave me the
opportunity that I was looking for to continue to work and advance my career while
still raising a family. All of the classes are online, but they still offer the same
full access to professors, MTSU resources, and program guidance.” Through the courses,
Rafacz said he's learned valuable skills. “You must be ready to work and excited to
learn, but there is still the same encouragement, inspiration, and exceptional support
that I have always come to know and love about MTSU. I can say without a doubt that
it has already provided me with an incredible amount of usable skills and resources
to set me up for success in a leadership role."
- Family and Consumer Science Extension Educator or Specialist (RD or Non-RD)
- Family and Consumer Science Teacher – secondary education (Non-RD)
- Health Department (W.I.C.) (RD or Non-RD)
- Registered Dietitian – after completing the MPS, those students having completed an internship will be eligible
to sit for the CDR exam. Registered Dietitians can work in a vast variety of areas
including hospitals, management, community, private practice, and research.
- Wellness companies (RD or Non-RD)
View the Bureau of Labor Statistics Occupational Outlook for Dietitians and Nutritionists.
MTSU offers the Master of Professional Studies (M.P.S.), an online program designed
for working professionals, with five concentrations available: Human Resources Leadership, Leadership in Nutrition, Strategic Leadership, and Training and Development.
Each M.P.S. program consists of 12 hours of core requirements, 15 hours related directly
to the concentration, and a 3-hour culminating professional project.
Applicants must have the following:
- an earned bachelor’s degree from an accredited university or college
- an acceptable grade point average (GPA) in all college work taken (at least 2.75 for
- completion of the Graduate Record Examination (GRE) with acceptable scores (generally at least 146 verbal, 144 quantitative, and
4.0 on analytical writing), OR a non-GRE option is available for those with a 2.75
GPA or higher and five (5) years of professional full-time work experience. This option
requires the submission of a portfolio of works.
- competency in word processing, library retrieval systems, presentation graphics, spreadsheets,
and databases (Students must be computer literate—using email, posting discussions,
using chat, web page navigation, uploading attachments, etc.—as well as have excellent
time management skills in order to be successful in the online course environment.);
- regular access to a computer and reliable Internet connection
Applicants who do not meet the criteria for unconditional admission may apply as a
non-degree seeking student and take up to 6 hours before officially applying to the
For complete curriculum details, click on the REQUIREMENTS button to the right.
If you are not currently a registered dietitian or do not hold a bachelor’s degree
in the field of nutrition, please note that this program does not provide eligibility to sit for the National
Registration examination to become a registered dietitian, nor does it provide eligibility
to apply to a dietetic internship.
Professional Studies, Leadership in Nutrition Concentration, M.P.S.
Pamela D. Morris, Program Director
The University College offers the Master of Professional Studies (M.P.S.) with concentrations in Human Resources Leadership, Leadership in Nutrition, Operations Research, Strategic Leadership, and Training and Development. For more information, contact Pamela.Morris@mtsu.edu, call (615) 898-5920, or visit www.mtsu.edu/mps.
If you are not currently a registered dietitian, this program is not accredited by the Accreditation Council for Education in Nutrition and Dietetics. It does not provide eligibility to complete a dietetic internship or to take the registration exam for dietitians. MTSU does provide an accredited program to meet those needs. Please go to mtsu.edu/programs/dietetics/about for more information.
Admission to the Master of Professional Studies program requires
- an earned bachelor's degree from an accredited university or college;
- an acceptable grade point average (GPA) in all college work taken (at least 2.75 for unconditional admission);
- three (3) letters of recommendation;
completion of a portfolio of works OR Graduate Record Examination (GRE) based on criteria below:
completion of a portfolio of works for those with a 3.25 GPA or higher; OR
completion of a portfolio of works for those with a 2.75 GPA or higher and five (5) years of professional full-time work experience; OR
completion of the GRE General Test with acceptable scores;
- competency in word processing, library retrieval systems, presentation graphics, spreadsheets, and databases. Students must be computer literate (using email, posting discussions, using chat, web page navigation, uploading attachments, etc.) as well as have excellent time management skills in order to be successful in the online course environment;
- regular access to a computer and reliable Internet connection.
All application materials are to be submitted to the College of Graduate Studies.
- submit application with the appropriate application fee (online at www.mtsu.edu/graduate/apply.php). Once this initial application has been accepted, the applicant will receive directions on how to enter the graduate portal to be able to submit other materials.
- submit official transcripts from all collegiate institutions attended;
- submit three letters of reference;
- submit official scores on the Graduate Record Exam (GRE). A composite GRE score of 291 is expected for consideration of unconditional admission. applicants with a 2.75 GPA or higher and five (5) years of professional full-time work experience may submit a portfolio of works in place of a GRE score. Applicants who meet this requirement may inquire about the portfolio requirements by e-mailing Pamela.Morris@mtsu.edu or going to www.mtsu.edu/university-college/mps/portfolio.php.
The Master of Professional Studies with a concentration in Leadership in Nutrition requires completion of 30 semester hours.
- complete 30 semester hours of graduate credit (See Curriculum section below for specifics.);
- complete a professional project during the final semester of the program.
Curriculum: Professional Studies, Leadership in Nutrition
The following illustrates the coursework requirements.
Core Courses (12 hours)
PRST 6000 - Leading Organizational Transformation
Focuses on the leadership aspects of creating, implementing, and monitoring initiatives that will help an organization's employees make the essential transitions necessary to enable their organization to successfully transform to the needs of its operational environment.
PRST 6100 - Professional Environment: Issues and Ethics
Introduces the discipline of ethics and values. Explores the various theories and practices that have led to, and continue to dominate the study of ethics and values in public service. Students will display their knowledge of ethics and values in various reading, writing, and oratorical assignments.
PRST 6300 - Research Methods
Study and application of research methods appropriate to professional studies. Provides a general introduction to research methods as well as providing practical exposure to problem statements, literature reviews, writing the research proposal, and organizations of the research report. Quantitative and qualitative research methodologies briefly covered in preparation for later courses in these areas.
PRST 6600 - Statistical Analysis
Prerequisite: PRST 6300. Explores the fundamental principles that form the foundation of the scientific process. Ultimate goal is to enhance student's ability to effectively interpret and translate the results of research.
Leadership in Nutrition Concentration (15 hours)
Leadership (3-6 hours)
BCED 5660 - Corporate Communication
Prerequisite: BCED 3510 or equivalent. Research and analysis of case studies of significant research; case studies in business communication; communication policies, principles, and procedures from the executive's viewpoint.
COMM 6650 - Conflict Management and Resolution
Explores the role of communication in conflict management/resolution between or among individuals or groups. Potential topics may include interpersonal and workplace conflict, tools for conflict resolution, including mediation and negotiation.
HSC 6530 - Effective Program Management
Addresses the knowledge and skills required for developing, implementing, managing, and evaluating programs to meet the needs of for-profit and nonprofit organizations. In addition, it covers the aspects of writing grant proposals to support those programs.
MGMT 6740 - Leadership and Motivation
Issues in leadership and motivation in business organizations. An examination of the theoretical framework for leadership and motivation processes serves as foundation. Emphasis on practical issues and applications of leadership development and motivation.
Nutrition (9-12 hours)
NFS 6100 - Advanced Studies in Food and Culture
Comprehensive investigation of the roles that culture plays in food practices, beliefs, and health of Native Americans, Europeans, Africans, Mexicans and Central Americans, Islanders, Asians, Middle Easterner, and other groups.
NFS 6200 - Current Issues in Macronutrients
Prerequisite: CHEM 3530/3531 or permission of instructor. Current issues and controversies in carbohydrates, lipids, and proteins with emphasis on metabolic aspects related to health promotion and disease prevention.
NFS 6210 - Current Issues in Micronutrients
Prerequisite: CHEM 3530/3531 or permission of instructor. Current topics in vitamin and mineral metabolism with emphasis on the physiological requirements, assessment techniques, and roles in health promotion and disease prevention.
NFS 6290 - Dietetic Internship
Planned educational experiences in administration of food service systems and experiences in a health care facility applying principles of normal and clinical nutrition to nutritional problems occurring throughout the life cycle.
NFS 6300 - Entrepreneurial Skills for Nutrition Professionals
Addresses the management tools, networking resources, and marketing principles necessary for nutrition professionals to be successful entrepreneurs. Available opportunities examined with a focus on the many non-traditional ways nutrition professionals can develop and build their businesses.
NFS 6600 - Nutrition and Obesity
Examines the context, prevalence, causes, consequences, and treatment of obesity and weight-related issues in the United States and other developed and developing societies. Topics focus on the nutrition-related physiological, psychological, sociological, economic, and political aspects of obesity.
Professional Project (3 or 4 hours)
PRST 6998 - Professional Project
3 to 4credit hours
Capstone course for the Master of Professional Studies degree. The integrative culmination of the program of study.
PRST 6998 must be taken during the final semester of the program. Students should begin planning their projects when they enter the M.P.S. program. They should consult their advisors about appropriate topics and submit their proposals for approval prior to entering this course.
Students applying for EXL Scholar Designation should take EXL 6000 for 1 credit hour.
MPS students are limited to no more than 6 hours of prior learning assessment (PLA) credit and transfer credit combined.
Our adjunct faculty bring outstanding professional experience to our programs. Many are industry leaders with decorated careers and honors. Importantly, they are innovative educators who offer hands-on learning to our students to prepare them to enter and thrive in a dynamic, and oftentimes emerging, industry and professional world. They inspire, instruct, and challenge our students toward academic and professional success.
Affiliated Dietetic Internship Partnerships