Masters of Food and Nutrition
Graduate studies in Food and Nutrition at Bowling Green State University is distinguished by:
Flexibility that enables you to pursue an option that supports your professional goals;
The opportunity to work closely with talented faculty members who are noted for both professional and scholarly expertise;
Coursework and field experience that foster creativity, critical thinking, and problem-solving skills;
A focus on lifelong learning and ongoing professional development.
The graduate studies in Food and Nutrition requires completion of a master’s thesis or master’s project and graduate coursework in nutrition, research and a minor (cognate). The nutrition core includes study in nutrition science, community nutrition and medical nutrition therapy. The research core includes study in statistics, research methods, and thesis/project. The minor, or cognate, is a focused area of coursework that supports your career goals. Our students select cognates in many different areas, including biology, counseling, human development and public health.
Food and Nutrition Core (15 hours):
FN 6070 Family and Community Nutrition (3)
FN 6090 Micronutrients Through the Life Span (3)
FN 6100 Macronutrients for Human Nutrition (3)
FN 6110 Clinical Nutrition (3)
Plus 3 hours of other FN graduate courses
Synthesis (10 – 12 hours):
FCS 6260 Research Methods or other selection (3)
EDFI 6410 Statistics or other selection (3)
F&N 6990 or F&N 6910 Thesis or Project (4-6)
Additional Requirements (12 hours):
Seminar - by advisement (3)
Cognate – 3 courses of concentrated study by advisement (9)
Minimum Hours Required for Graduation 37-39
FN 6070 – Family and Community Nutrition
On demand. Fundamental nutrition needs for the family and community at all social levels. A survey of various community-related nutrition problems and their role in human nutrition. Prerequisite: basic nutrition or consent of instructor.
FN 6090 – Micronutrients Through the Life Span
On demand. Emphasis on human needs and food sources of vitamins and minerals during health and disease conditions. Identification and discussion of the chemical and physical properties of these micronutrients in foods and human systems. Prerequisite: advanced nutrition or consent of instructor.
FN 6100 – Macronutrients for Human Nutrition
On demand. Emphasis on metabolism of the structural and energy furnishing nutrients as applied to the nutritional requirements and food supplies of people; current literature and research in proteins, carbohydrates, and lipids. Prerequisite: advanced nutrition or consent of instructor.
FN 6110 – Advanced Clinical Nutrition
On demand. Metabolic and physiologic basis for nutrition intervention in health and disease. 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. Prerequisites: FN 4380 or equivalent, or consent of instructor. Approved for distance education.
FCS 6260 – Research Methods in Family and Consumer Sciences
Fall. This course provides an overview of the research process from problem formulation through presentation of findings. Research methodology emphasizing specific FCS content areas. Graded A/F.
EDFI 6410 – Statistics in Education
Statistics as a tool in education and research, descriptive statistics, transformation of scores, sampling and probability, linear correlation and regression, introduction to statistical inference, basic tests of significance, and effect size.
FN 6910 – Master’s Project
Fall, Spring. Completion of a project in Food and Nutrition. May be repeated. Enrollment in excess of six hours is acceptable, but no more than six hours may be credited toward degree. Prerequisite: FCS 6260 or other research methods course or consent of instructor. Graded S/U.
FN 6990 – Thesis Research in Food and Nutrition
Credit for thesis study. May be repeated. Enrollment in excess of six hours acceptable, but no more than six hours may be credited toward degree. Graded IP.
- Step 1: Apply Online Step 2: Submit Transcripts
Complete the application form. There is a $45 application fee. Note: if for some reason all of your transcripts don’t arrive or you change your mind, another application and fee is required for the next semester.
Step 3: Standardized Test
Click APPLY ONLINE NOW
Enter USERNAME and PASSWORD
Request official copies of transcripts from every college or university you have attended and have two official transcripts sent directly to:
110 McFall Center
Attn: Graduate Admissions
Bowling Green State University
Bowling Green, OH 43403-0083Step 4: Letters of Recommendation and MFN application
Complete and submit test scores from the GRE. TOEFL scores are required from applicants whose native language is not English
Three letters of recommendation and Masters of Food and Nutrition application must be forwarded to:
Graduate Studies Coordinator
School of Family and Consumer Sciences
Bowling Green State University
206 Johnston Hall
Bowling Green, OH 43403