Loyola University Chicago

What you'll study

This master’s blends core nutrition science with applied clinical training. Typical modules cover advanced medical nutrition therapy, nutrition assessment and diagnosis, pathophysiology related to nutrition, lifespan nutrition (paediatric to geriatric), and community and public health nutrition. Students also study research methods and biostatistics for clinical practice, ethics and professional issues in dietetics, and foodservice management and safety.

The programme includes extended supervised practice (clinical rotations) in hospital and outpatient settings, where students gain hands-on experience in patient assessment, developing and monitoring nutrition care plans, and interdisciplinary team working. Most students complete a capstone project or practicum portfolio that integrates evidence-based practice, case management and quality improvement activities.

Entry requirements

• A bachelor’s degree in nutrition, dietetics, or a related health/science field from an accredited institution; applicants without a nutrition-specific degree may be considered if they have completed prerequisite coursework (e.g. human nutrition, biochemistry, physiology) prior to enrolment.
• A verification statement or proof of completion of a Didactic Program in Dietetics (DPD) may be required for candidates seeking eligibility for supervised practice components; check with admissions for specific pathways.
• Academic transcripts demonstrating readiness for graduate study, a personal statement outlining professional goals and clinical interest areas, and at least two professional or academic references.
• Practical requirements prior to clinical placements typically include health screening, background checks, immunisations and basic life support (CPR) certification; some programmes may request a CV and interview as part of selection.

Career prospects

Graduates are prepared for clinical nutrition roles in acute care hospitals, outpatient clinics, long‑term care facilities, and community health settings. The combination of coursework and supervised practice equips students to pursue registration/licensure where applicable (for example, eligibility pathways for the Registered Dietitian credential in relevant jurisdictions) and to work as clinical dietitians or nutritionists.

Other career directions include roles in nutrition support teams, paediatric and oncology nutrition services, public health and community programmes, foodservice management, industry roles in nutrition science and product development, and academic or clinical research. Graduates may also progress to leadership, education or specialist practice areas with additional experience or certification.

Why study at Loyola University Chicago

• Clinical integration with a major academic medical centre and a range of affiliated hospitals and outpatient sites provides diverse supervised-practice opportunities across specialties.
• Loyola’s interdisciplinary and patient-centred approach emphasises collaborative practice with physicians, nurses and allied health professionals, preparing students for real-world clinical team environments.
• The university’s focus on service, ethics and social responsibility supports training in community nutrition and public-health approaches, reflecting the needs of diverse urban populations.
• Access to experienced faculty with clinical and research backgrounds and facilities such as teaching kitchens and simulation resources enhances practical skill development and evidence-based practice.
• Support services for graduate students, including career advice, professional development workshops and clinical placement coordination, help transition graduates into employment or further professional credentials.