Program Description
The mission of the combined Dietetic Internship and Master of Science in Nutrition with an emphasis in Dietetics Leadership at Concordia College is to prepare thoughtful and competent entry-level registered dietitian nutritionists for advanced leadership roles in careers related to food, nutrition, and dietetics.
The combined Dietetic Internship (DI) and Master of Science (MS) in Nutrition with an emphasis in Dietetics Leadership instills an appreciation of the importance and necessity of leadership for entry-level professional practice in the dietetics profession. The program provides the graduate study and degree requirements established by the Commission on Dietetic Registration (CDR) and the Accreditation Council on Education in Nutrition and Dietetics (ACEND), and exceeds the minimum number of hours of supervised practice experience (dietetic internship) necessary to become a Registered Dietitian Nutritionist (RDN). A minimum of 39 semester credits are required for completion of the program. Students must be enrolled full-time every semester/summer in order to complete the combined DI/MS.
The Applied Dietetic Practice courses make use of food service management, community, and clinical facilities throughout the Fargo-Moorhead area and surrounding communities. Applied Dietetic Practice I is completed in the summer between the two academic years. Applied Dietetic Practice II is completed in the final spring semester. Students also complete their master’s capstone project in the final spring semester. The Applied Dietetic Practice courses, Master’s Capstone, and Statistics and Research Analysis are offered online; all other courses are offered on campus.
Program Goals and Objectives
Goal 1: The program will prepare graduates to take the CDR credentialing exam to become registered dietitian nutritionists.
- At least 80% of interns complete program requirements within 33 months (150% of planned program length).
- Of graduates who seek employment, at least 80% are employed in nutrition and dietetics or related fields within 12 months of graduation.
- 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%.
- The program’s first-time pass rate (graduates who pass the registration exam on the first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
Goal 2: The program will prepare graduates for advancement into management or leadership positions in food, nutrition, dietetics or related fields.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates' preparation for entry-level practice.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates having demonstrated effective leadership skills.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates having demonstrated effective management skills.
Goal 3: The program will prepare graduates to work effectively as part of an interprofessional team.
- At least 80% of program graduates indicate "agree" or "strongly agree" for their preparation to work effectively as part of an interprofessional team.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates having worked effectively as part of an interprofessional team.
- At least 80% of program graduates indicate "agree" or "strongly agree" that there were adequate opportunities throughout the DI/MS to develop effective written communication skills.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates having demonstrated effective written communication skills.
- At least 80% of program graduates indicate "agree" or "strongly agree" that there were adequate opportunities throughout the DI/MS to develop effective public speaking skills.
- At least 80% of employers of program graduates indicate "agree" or "strongly agree" for graduates having demonstrated effective public speaking skills.
Program outcomes data are available upon request by contacting the program director at wagner@cord.edu.
Accreditation Statement
The combined DI/MS at Concordia College is currently granted accreditation by the
Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
(800) 877-1600, ext. 5400
and the Higher Learning Commission. The combined DI/MS is designed to meet the supervised practice requirements for a dietetic internship and the academic requirements to obtain a graduate degree. Graduates of the combined DI/MS will be issued a verification statement, indicating they have completed the ACEND requirements and will be eligible to apply to take the CDR credentialing exam for dietitian nutritionists.
Admission Criteria
In addition to the Concordia College admission criteria for a graduate degree program, applicants for the combined Dietetic Internship and Master of Science in Nutrition must have:
- Completed a didactic program in dietetics accredited by the ACEND and received a verification statement of completion of the knowledge requirements.
- Earned a grade of C or better in undergraduate courses in advanced nutrition, anatomy and physiology, and biochemistry.
- Completed a medical nutrition therapy course within the last five years.
- Completed a graduate or undergraduate course in statistics within the last five years.
Transfer Credit
This program does not accept any transfer credit to apply towards the program.
Admission Procedures
Applicants for the combined Dietetic Internship and Master of Science in Nutrition must have:
- Submitted an application via the online Dietetic Internship Centralized Application System (DICAS)
- Submitted (or plan to submit) an original verification statement from the regionally accredited undergraduate institution granting the baccalaureate degree in nutrition and dietetics or closely related field
Admission Process
DICAS will be available in August 2024. The online application must be completed for Concordia’s program by 11:59 p.m. Central Time on the deadline date designated by DICAS.
The fee to use DICAS is $50 for the first application submitted and $25 for each additional application.
As part of the DICAS application, applicants must submit a personal statement specific to the Concordia College DI/MS. The personal statement should include a discussion of why they are selecting the Concordia College DI/MS, why they feel they are a good fit for the DI/MS, and future goals in relation to program experiences.
The Concordia College DI/MS maintains the option of conducting interviews of internship applicants; however, an interview is not required in order to be considered for admission to the program.
Applicants will be notified of their acceptance into the program by the DI/MS Director or their designee by March 1, 2025. Applicants must provide their decision to enroll in the DI/MS to the DI/MS Director by March 15, 2025.
Students shall secure their spot in the Concordia College DI/MS by submitting an online, non-refundable deposit of $300. Students will receive an email notice from Concordia Graduate and Continuing Studies with their student ID and password, email address, and instructions for making their deposit. The deposit will be applied to the first fall tuition payment.
Tuition and Fees
For information on tuition, fees, financial aid, and loan deferments, please visit www.ConcordiaCollege.edu/dieteticinternship.
Dropping Courses
Due to limitations on the cohort size, students enrolled in the DI/MS are not allowed to drop a graduate course without accompanying withdrawal from the DI/MS.
Repeating Courses
Due to limitations on the cohort size, students enrolled in the DI/MS are not allowed to repeat graduate courses. If a student earns a grade of C- or lower in any course, the student will need to completely withdraw from the program.
Academic Leave
Due to limitations on the cohort size, students enrolled in the DI/MS are not eligible for academic leave.
Academic Suspension and Academic Dismissal
Due to limitations on the cohort size, students enrolled in the DI/MS who are placed on academic suspension will need to completely withdraw from the program.
Contact Information
Meredith G. Wagner, Ph.D., RDN, LRD, FAND
Director, Combined Dietetic Internship and Master of Science in Nutrition with emphasis in Dietetics Leadership
Director, Graduate and Post-Baccalaureate Education
Chair, Department of Nutrition, Dietetics and Exercise Science
Associate Professor, Nutrition, Dietetics and Exercise Science
Concordia College
901 8th St. S.
Moorhead, MN 56562
218.299.3755 / email: wagner@cord.edu
Gwen W. Halaas, MD, MBA
Dean of Sanford Heimarck School of Health Professions
Concordia College
901 8th St. S.
Moorhead, MN 56562
218.299.4981 / email: ghalaas@cord.edu
Susan J. Larson, Ph.D.
Dean of the College
Concordia College
901 8th St. S.
Moorhead, MN 56562
218.299.3001 / email: vpaa@cord.edu
Graduate Teaching Faculty
Meredith G. Wagner, Ph.D., RDN, LRD, FAND, Nutrition, Dietetics and Exercise Science
Ashley Roseno, Ph.D., RDN, LRD, Nutrition, Dietetics and Exercise Science
Betsy Cogan, Ph.D., RDN, Nutrition, Dietetics and Exercise Science
Kirsten Theye, Ph.D., Communication Studies and Theatre Art
Aileen L.S. Buslig, Ph.D., Communication Studies and Theatre Art
Shontarius D. Aikens, Ph.D., Offutt School of Business
Philip C. Lemaster, Ph.D., Psychology
Major Requirements
The requirements for a Master of Science in Nutrition are listed below.
| First Year | ||
|---|---|---|
| Summer | Hours | |
| DATA 608 | Statistics & Research Analysis (Online Course) | 4 |
| Hours | 4 | |
| Fall | ||
| Select one of the following groupings: | 6-7 | |
| Advanced Study of Micronutrients and Dietetics Management and Leadership: Theory and Application |
||
| Advanced Study of Macronutrients and Organizational Communication |
||
| Hours | 6-7 | |
| Spring | ||
| FND 601 | Nutrition Counseling and Education | 2 |
| FND 604 | Advanced Medical Nutrition Therapy | 4 |
| COM 617 | Applied Research Methods in Communication | 4 |
| Hours | 10 | |
| Second Year | ||
| Summer | ||
| FND 606 | Applied Dietetic Practice I (online course) | 4 |
| Hours | 4 | |
| Fall | ||
| Select one of the following groupings: | 6-7 | |
| Advanced Study of Macronutrients and Organizational Communication |
||
| Advanced Study of Micronutrients and Dietetics Management and Leadership: Theory and Application |
||
| Hours | 6-7 | |
| Spring | ||
| FND 605 | Master's Capstone (online course) | 4 |
| FND 607 | Applied Dietetic Practice II (online course) | 4 |
| Hours | 8 | |
| Total Hours | 38-40 | |
For information on the academic and program schedule, please visit www.ConcordiaCollege.edu/dieteticinternship.
Degree Requirements
Students seeking the Master of Science degree and verification statement from Concordia College indicating successful completion of the program must satisfy all general requirements set forth by Concordia College as well as the following requirements set forth by the Department of Nutrition, Dietetics and Exercise Science.
Successful completion of a minimum of 39 credits:
| Code | Title | Hours |
|---|---|---|
| COM 614 | Organizational Communication | 4 |
| COM 617 | Applied Research Methods in Communication | 4 |
| BUSN 662 | Leadership: Theory and Application | 3 |
| DATA 608 | Statistics & Research Analysis | 4 |
| FND 600 | Advanced Study of Macronutrients | 2 |
| FND 601 | Nutrition Counseling and Education | 2 |
| FND 602 | Advanced Study of Micronutrients | 2 |
| FND 604 | Advanced Medical Nutrition Therapy | 4 |
| FND 606 | Applied Dietetic Practice I 1 | 4 |
| FND 607 | Applied Dietetic Practice II 1 | 4 |
| FND 609 | Dietetics Management | 2 |
| FND 605 | Master's Capstone | 4 |
| Total Hours | 39 | |
- 1
FND 606 Applied Dietetic Practice I and FND 607 Applied Dietetic Practice II are each graded with IP until completion of these courses.
Credits from upper-division nutrition and dietetics courses will not be accepted nor will exemptions be made for prior experience.
Successful completion of a minimum of 1200 hours of supervised practice experience (dietetic internship).
Successful completion of a master’s capstone project with oral presentation at a professional event.
All course requirements must be completed with at least a grade of C. An overall GPA in the graduate program must be a 3.0 or higher.
Courses
This course is designed to provide a comprehensive view of the nature and practice of leadership. Among the topics explored are historical, philosophical and theoretical foundations; ethics and values; power and influence; conflict management; and effective leadership in formal organizations.
An examination of how communication enacts and affects organizational behavior. Topics include: organizational assimilation, organizational culture, motivation, power, decision making, leadership, learning styles, conflict management, nonverbal communication, organizational ethics, diversity and change management. Emphasis is placed on the ability to apply organizational research and theory to organizational behavior. The course includes readings, experiential exercises, case study discussions, exams and papers.
A course in scientific inquiry methods in communication, including the study of methods of research design, data collection and analysis. Topics include the ethical application of research methods in various contexts, and the development of applied research methods available to effectively collect and analyze communication data. Prerequisite: Graduate-level statistics or permission of the instructor.
This course allows the student to understand and demonstrate knowledge of descriptive and inferential statistics used in research, and apply their knowledge to real-world situations and research questions. Emphasis is placed on distinguishing similarities and differences among statistical tests, and recognizing the essentiality of statistics for producing and comprehending scientific research
This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course.
This course will explore the advanced principles of nutrition counseling and education for the general population and for individuals with special health needs. Prerequisite: Medical Nutrition Therapy course.
This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course.
This course allows the student to utilize knowledge of nutrition, physiology, and other natural sciences in studying nutritional interventions for individuals with complex pathologic conditions. Emphasis will be placed on learning and using evidenced-based recommendations for dietetics practice. Prerequisite: Medical Nutrition Therapy course.
This course will serve as the capstone experience for the graduate program in Dietetics Leadership. Students will research, plan, develop, and possibly implement a capstone project that encompasses the knowledge and skills they have gained from the combined dietetic internship and graduate program.
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities.
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities.
This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition, dietetics or related fields.
FND 606 Applied Dietetic Practice I and FND 607 Applied Dietetic Practice II are each graded with IP until completion of these courses.