Masters Professional Program (MPS)
The Experiential Track of the MPS in Nutritional Sciences is an optional pathway within the MPS program that leads to RDN credentialing eligibility.
The curriculum integrates the 30 credits of online MPS graduate coursework plus a three-credit food systems and organizational management course (online) with three semesters of supervised experiential learning (SELs) in clinical nutrition, community nutrition and foodservice management. These three SELs are currently based in two locations: Hershey and University Park. Our first class (2019-2021) of Experiential Track students began in summer 2019, and we welcomed our second class (2020-2022) this past summer. We are looking forward to admitting our third class in the spring (application deadline is February 15th, 2021). Our program is always looking for new sites and preceptors, and if you or your organization would like to accommodate our students for SEL experiences or wish to learn more about SEL experiences, please contact Denise Lawson, Supervised Experiential Learning (SEL) Coordinator at email@example.com. We also welcome current RDNs to register for individual courses that are advanced practice courses and provide the latest knowledge and skills in nutrition and dietetics. These courses can be viewed on our website.
The MPS program director was invited to the 2020 Food and Nutrition Conference and Expo on October 19th, 2020 to present a pre-conference workshop for preceptors on our innovative approach to preceptor training using the coaching model in the competency-based education model: “Put me in Coach! A Preceptor’s Guide to Competency-Based Education.”
To learn more about the MPS program, please register for one of our upcoming informational webinars: Nutritional Sciences Informational Webinar
December 08, 2020 / 12:00 pm (EST) Register here
January 19, 2021 / 12:00 pm (EST) Register here
Applications for the MPS in Nutritional Sciences (without Experiential Track) continue to be accepted three times per year as follows: July 15 for fall semester, November 15 for spring semester, and April 15 for summer semester.
Excellence and quality graduate education is our priority. This program allows flexibility, student-centered programming and a leadership emphasis that prepares future nutrition and dietetics professionals to move the profession forward and for success in the 21st century workforce.