University of Wisconsin–Madison

Overview

The Master of Science in Clinical Nutrition at the University of Wisconsin–Madison equips students with advanced clinical and research skills essential for professional practice in dietetics and nutrition. This program prepares graduates to assess patients with complex health conditions, implement evidence-based nutritional care, and design research-informed interventions.

What you'll study

The curriculum includes core and advanced coursework that covers clinical nutrition practice, nutrition counseling, and research methodologies. Students can also select electives to tailor their education to specific interests, such as public health or specialized nutrition areas.

Sample course areas

• Advanced Clinical Nutrition: Critical Care and Nutrition Support
• Advanced Clinical Nutrition: Pediatrics
• Advanced Nutrition Counseling and Education
• Clinical Nutrition Research
• Human Energy Metabolism
• Personalized Nutrition: Genetics, Genomics, and Metagenomics

Capstone / culminating experience

Students are required to complete a significant academic project, which may include a research thesis or a capstone project, depending on the selected degree plan. This experience is designed to showcase the ability to apply the nutritional care process and engage in clinical nutrition research.

Electives and specialization

Electives are chosen in consultation with an academic advisor, allowing students to align their studies with professional aspirations in clinical practice, community nutrition, or public health pathways.

Entry requirements

Applicants are typically expected to hold a minimum GPA of 3.00 from their previous academic work. Proficiency in English is also required, which can be demonstrated through standardized tests such as IELTS or TOEFL, or alternative assessments recognized by the university.

Career prospects

Graduates of the Clinical Nutrition program can pursue a variety of career opportunities in healthcare settings, research institutions, and community organizations. Potential roles include clinical dietitian, nutrition consultant, public health nutritionist, and research scientist, among others. The program's comprehensive training equips students with the skills needed to impact patient care and public health positively.