Curriculum and Nutrition Philosophies

The King’s College Master of Science in Nutrition and Dietetics (MSND) Future Graduate program is conveniently designed to be completed in two years on a part-time basis. Courses in the MSND program are shorter than a traditional 16-week semester, with each one broken into two seven-week mini-semesters. Completing the program requires 39-42 credit hours, depending on student goals.  

The optional thesis schedule is shown below. Students should begin their thesis by the Summer of their first year to complete their research on time.  

New students are admitted in the Fall. Visit the King’s College Academic Calendar to find key dates and deadlines for each accelerated semester. However, it may be necessary to work outside the Academic Calendar during RWPE supervised experiential learning (SEL) depending on site placement, facility hours, and preceptor availability. 


12 courses – 36 credits 

Grand total graduate credits earned with optional thesis and with traditional RWPE schedule = 42.0 

Grand total graduate credits earned without optional thesis with traditional RWPE schedule = 39.0 

  • ND 601 Physiological Basis of Nutrition I - 3 credits 
  • ND 602 - Physiological Basis of Nutrition II - 3 credits 
  • ND 603 – Advanced Nutritional Biochemistry, Macronutrients & Alcohol - 3 credits 
  • ND 604– Advanced Nutritional Biochemistry, Micronutrients (Vitamins and Minerals) - 3 credits 
  • ND 605 – Nutrition through the Lifecycle - 3 credits 
  • ND 606 – Advanced Sports Nutrition and Energy Metabolism, w/lab - 3 credits 
  • ND 607 – Adv Leadership/Management for Allied Health Careers - 3 credits 
  • ND 608 – Principles of Foods and Management, w/lab - 3 credits 
  • ND 609 – Medical Nutrition Therapy - 3 credits 
  • ND 610 – Nutrition Counseling - 3 credits 
  • ND 611 – Food Systems and Health, w/lab - 3 credits 
  • ND 612 – Nutrition Research Methods – 3 credits 

Nutrition Philosophies

Throughout our curriculum, we teach and model the Total Diet Approach, which is the notion that the overall dietary pattern of foods eaten is the most important focus. This means that everything a person eats “averages out” over time, and the combination of all food and drink is what gives people energy and nutrients to meet their individual needs.

This also means that all foods can fit in a balanced dietary pattern. There are no good foods or bad foods: just foods. Foods have no moral value.

Body acceptance and inclusivity are important, as well as being aware of implicit weight bias. We need to respect different body sizes and shapes and understand that body weight has no moral value and is not the only health status indicator.