Michigan State University

What you'll study

This programme combines foundational biological and chemical sciences with specialised coursework in human nutrition, clinical care and foodservice systems. Early study typically covers anatomy, physiology, general chemistry and introductory nutrition, followed by intermediate and advanced modules such as medical nutrition therapy, lifespan nutrition, nutrition assessment, metabolism and biochemistry of nutrients.

• Core sciences: human anatomy & physiology, organic and general chemistry, introductory biochemistry and microbiology that underpin clinical nutrition practice.
• Nutrition-specific courses: lifecycle nutrition, clinical dietetics/medical nutrition therapy, community and public health nutrition, nutritional assessment and counselling skills.
• Foodservice and systems: menu planning, management of food service systems, food safety and quality, and cost control for institutional food service.
• Applied learning: supervised laboratory classes, case-based clinical problem solving, communication and counselling practice, and opportunities for field placements or internships through established partnerships with hospitals and community agencies.
• Research and electives: optional undergraduate research with faculty, electives in public health, exercise science, gerontology or business to broaden career options.

Students complete the university's general education requirements in addition to major coursework. The programme meets the Didactic Program in Dietetics (DPD) curricular requirements, providing the academic preparation needed to apply for accredited supervised practice or coordinated programmes required for professional credentialing.

Entry requirements

Admission to Michigan State University requires a high-school diploma (or equivalent) and completion of college-preparatory coursework. Applicants to the Dietetics and Clinical Nutrition Services major are expected to have a strong science background with courses in biology and chemistry and solid preparation in mathematics and English.

• Typical pre-major prerequisites include high-school or college-level biology and chemistry; general chemistry is commonly required prior to declaring the major.
• Competitive applicants usually demonstrate consistent academic performance in science and mathematics; universities may recommend or require a minimum GPA for progression into upper-level major courses.
• Transfer applicants should provide official transcripts and descriptions of previous coursework; some courses may be evaluated for equivalency within the major sequence.
• All students must meet Michigan State University admissions policies and any programme-specific progression guidelines to move from introductory to advanced professional nutrition coursework.

Career prospects

Graduates typically pursue careers that apply clinical nutrition knowledge in healthcare, community and foodservice settings or continue training to become credentialled practitioners. Common pathways include:

• Clinical dietitian/registered dietitian nutritionist (RDN): after completing required supervised practice (dietetic internship or coordinated programme) and passing the national registration exam.
• Community nutritionist and public health roles: positions in public agencies, non-profit organisations, maternal and child health programmes and nutrition education.
• Foodservice and management: management roles in hospitals, long-term care, schools and commercial foodservice, including menu development and operations management.
• Industry and research: positions in food and nutrition companies, product development, quality assurance, regulatory affairs, and entry-level research support roles.
• Further study and specialisation: graduate degrees in nutrition, public health, medicine or allied health fields, and completion of supervised practice programmes for RDN eligibility.

Why study at Michigan State University

Michigan State University offers an established Dietetics and Clinical Nutrition Services pathway within a department that combines teaching, research and community engagement. Students benefit from hands-on laboratory experiences, applied learning opportunities through partnerships with regional hospitals and public health organisations, and faculty active in nutrition research and extension.

• Accredited curricular preparation: the programme fulfils the academic requirements to receive verification for application to supervised practice programmes required for professional credentialing.
• Practical facilities and partnerships: access to clinical simulation, foodservice laboratories and externally supervised placements that bridge classroom learning with real-world practice.
• Interdisciplinary opportunities: easy collaboration with allied departments—such as kinesiology, psychology and hospitality business—that allow students to tailor their degree toward clinical, community or industry careers.
• Support for career development: advising, internship placement assistance and connections through the university's alumni and healthcare networks help graduates move toward licensure, employment or further study.