Lipscomb celebrates milestone with graduation of inaugural Masters of Science in Nutrition and Dietetic Internship program cohort
Kim Chaudoin |
Lipscomb University marked a significant milestone with the graduation of the first cohort from its new Masters of Science in Nutrition and Dietetic Internship (MSDI) combined program in May.
This inaugural class of 12, hailing from 11 different universities across the nation, including the University of Georgia, University of New Hampshire, the University of Texas-Austin, California State University-Long Beach and Baylor University, completed a rigorous five-semester curriculum that blended academic coursework with extensive hands-on experience in the field of dietetics.
“We are proud of our graduates and to reach this milestone for this new program model,” said Tracy Noerper, program director of the graduate nutrition program. “They have worked hard to complete this program and we know they will have a tremendous impact on those they serve.”
Since arriving on campus in August 2022, the cohort has embarked on a comprehensive journey through graduate classes covering a range of topics including biostatistics, pharmacology, research design, medical nutrition therapy, and sports and global nutrition. The program is distinctive in offering three concentrations—medical nutrition therapy, health promotion and wellness, and sports nutrition—addressing growing needs within the field.
Following their coursework, each student completed over 1,000 experiential hours in dietetics rotations across Middle Tennessee. Their studies culminated in a capstone nutrition research project, that included a professional poster presentation to their colleagues about their findings.
Cara Hodgins, a member of the May graduating cohort, earned her undergraduate degree in nutrition and dietetics with a minor in sustainable agriculture and food systems from Michigan State University. She was initially interested in Lipscomb’s graduate program in nutrition and dietetics internship because of the program’s flexible option to do the first year of classes online, even though ultimately she ended up moving to Nashville and taking classes in person.
“I've had a great experience in this program, the professors are extremely helpful and created a family-like environment from day one,” said Hodgins, who plans to move back to Michigan to study for the Registered Dietitian credentialing exam. “I'm really grateful for them and those in my cohort, as well.”
“I liked that Lipscomb offered classes and concentrations in eating disorders, sports and weight management,” said Hodgins. “Many other programs did not have classes like this.”
Noerper explained that the new MSDI combined program model builds on Lipscomb’s strong programs that were already in place while preparing for the future.
“A master’s degree is now a national requirement for professional credentialing as a registered dietitian, and this credential can enhance credibility and trustworthiness in the field. This new program prepares our students at the highest level,” explained Noerper. “Lipscomb has had a strong graduate-level dietetics program in place for more than 20 years, and we are very proud of the courses and the quality experiences this new program offers our graduate students.”
The benefit of having a Master of Science in nutrition and dietetics means that students have advanced knowledge in a variety of nutrition-focused subjects which makes them highly competitive in the workforce, Noerper said. In addition to coursework, “students graduate with hands-on research experience, both written and oral, which helps to foster critical thinking skills and the ability to conduct nutrition research in their future careers,” she said.
As a result, the number of graduate students in the program nearly doubled with two cohorts running at a time. While developing this new program model, Noerper said it was designed to create a better work-life balance for student success with courses offered in the first three semesters prior to the second experiential year. In addition, this new program is available for current Registered Dietitian Nutritionists (RDN) or RDN-eligible individuals seeking a graduate degree to remain competitive in the marketplace.
“I appreciated that it was a longer program, splitting up the classes and internship rather than doing the internship and classes at the same time, allowing for more flexibility and time to work a part time job while taking classes,” shared Hodgins.
Anne Lowery, dietetic internship director, said Lipscomb’s program is one of the few of its kind in the nation.
"There are many dietetic internship programs nationally to meet the demands of undergraduates aspiring to become registered dietitian nutritionists, but the Lipscomb MS DI program is unique in its offering of three concentrations that are in high demand in the marketplace,” said Lowery.
“With the profession’s projected growth of 7 percent in the next decade, faster than the national average of 3 percent growth for all occupations, our program prepares individuals for clinical, community and food service professions in the field of dietetics while also offering specialization in the areas of sports nutrition, health promotion and wellness, medical nutrition therapy and specialty practice such as eating disorders.”
Lowery said Lipscomb’s cohorts are consistently full while other well-established programs across the nation have openings. In addition, the program has a number of professional partners across Middle Tennessee in hospitals, community clinics, school nutrition, WIC and Second Harvest Food Bank among others where students get hands-on experience.
“The goal for the second year of experiential rotations for dietetic interns is to provide both depth and breadth of experience across dietetics practice areas, which allows individuals to apply knowledge gained in the previous graduate courses,” Lowery explained. “Our graduates are competent to work as entry-level practitioners and are often hired by our partnering organizations.”
Adrienne Shaw, who received a Bachelor of Science in dietetics and minor in health promotion from Michigan State University, chose Lipscomb’s program because of the specialized concentrations.
“Prior to graduating from MSU, I was primarily looking for programs that offered a master's degree, as well as the option to concentrate in sports nutrition,” said Shaw, who graduated in May. “Not only did the MSDI program at Lipscomb University meet this criteria, it also was also relatively closer to my family who is located in North Carolina.”
Shaw said her decision to pursue her master’s degree at Lipscomb was a good one.
“I have enjoyed every minute of my program because not only have I grown within my field of study academically, but I have also grown as an individual,” she said. “My instructors, professors, preceptors and peers have provided me with tremendous support throughout this journey. Of which, I will be forever grateful for.”
Learn more about the Masters of Science in Nutrition and Dietetic Internship program at Lipscomb University.