Combined On-Site Internship + Master's Degree

Interns enrolled in this option will complete their coursework on-campus and their rotations in the greater Bowling Green/Toledo/Findlay area.  This option takes approximately 2 years to complete. The required 1200 supervised practice hours and at least 24 graduate credits are completed the first year. Successful completion of the program requires a Master’s Thesis or Master's Project or a Comprehensive Exam and a minimum of 39-40 graduate credits.

combined internship masterAdmission Requirements

To be eligible for this program, you must have a baccalaureate degree from an accredited college or university, meet the DPD requirements of the  Accreditation Council for Education in Nutrition and Dietetics and have relevant work or volunteer experience. You must participate in the computer matching process and take the GRE general test. You are encouraged to apply for a graduate assistantship. Information regarding assistantships and financial aid can be found on the projected cost to student page.

Schedule Year 1: 

Fall Semester

FN 6200 Introduction to Dietetic Internship
The purpose of this course is to prepare you for rotations.  In addition to content review, you will begin to accumulate supervised practice hours through the completion of simulations, coordination  of BGSU employee wellness programming, working with student athletes and assisting with community events.

FN 6110 Advanced Clinical Nutrition
This course reviews the pathophysiology of major disease states and impact on normal nutrition and metabolism. Current research, critical evaluation of resources, current practice, and evidence-based recommendations for medical nutrition therapy will be addressed.

FN 6100 Macronutrients for Human Nutrition
This course emphasizes metabolism of the structural and energy furnishing nutrients as applied to the nutritional requirements and food supplies of people

FN 6260 Research Methods in Food and Nutrition
This course reviews the foundation of the research process, design, and methodology in food and nutrition. 

Spring Semester

FN 6210 Dietetic Internship I
This course includes placement in hospital, clinical, management and community settings for 32 hours/week. 

FN 6070 Family and Community Nutrition
This course reviews the fundamental nutrition needs for the family and community at all social levels. 

FN 6850 Directed Readings in Food and Nutrition (on campus offering only]
This course includes supervised readings in a focused area of food and/or nutrition. 

FN 6800 Seminar in Food and Nutrition
This course addresses current research in food and nutrition. 

7 – 12 graduate credits

Summer Session

FN 6220 Dietetic Internship II
This course continues the accumulation of supervised practice hours. Interns are in rotations 40 hours/week.


Fall Semester

FN 6090 Micronutrients through the Life Span
This course Emphasizes human needs and food sources of vitamins and minerals during health and disease conditions.

EDFI 6410 Statistics in Education


FN 6990 or 6910 Thesis Research in Food and Nutrition or Master’s Project

9 graduate credits

Spring Semester


FN 6990 or 6910 Thesis Research in Food and Nutrition or Master’s Project

9 graduate credits