Nutrition, Dietetics, & Food Management
We are excited to announce that we will again be able to offer Meal Management in the 2017-2018 academic year. Fall semester, 2017, Dr. Karen Byrd will be joining the Nutrition, Dietetics, and Food Management team. Dr. Byrd will be coming from Purdue University with a PhD in Hospitality Management. She is excited to teach the Meal Management course, and we look forward to the new and exciting things that she will bring to our program and campus.
To the Nutrition, Dietetics and Food Management program at Murray State University! Nutrition, Dietetics and Food Management program offers a B.S. degree with a choice of three tracks.
The Dietetics track prepares students to become Registered Dietitians (RD), the primary professionals in the field of food and nutrition.
Food Management Track
The Food Management track prepares students for careers in the business of foods and food service management.
Nutrition and Foods Track
The Nutrition and Foods track provides a curriculum for students interested in a general knowledge of nutrition and food for positions not requiring the RD credential. Elective hours in this track allow for a minor.
Dietetic Internship Program
The Murray State University Dietetic Internship Program is designed to meet the competencies for entry-level dietetics practice and to prepare interns for the Registration Examination for Dietitians. The program has a Medical Nutrition Therapy concentration and provides interns with a minimum of 1200 supervised practice hours in a variety of healthcare settings. The program is 10 months in duration, and is completed during the summer, fall and spring semesters. Interns will receive 21 hours of graduate credit upon completion of the program. MSU had clinical agreements with supervised practice sites across Kentucky and Tennessee.
Interns complete supervised experiences in Medical Nutrition Therapy, Management Practice in Dietetics, Community Nutrition and Long-Term Care. An Advanced Practice experience is completed after all clinical rotations. This experience allows the intern to function independently as an entry-level dietitian in the hospital setting.