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Dietetics MS |

Mission, Goals & Outcomes



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Mission, Goals, & Outcome


The M.S. in Dietetics at Eastern Illinois University is designed to equip graduates to work effectively in a variety of settings utilizing clinical, food service/ management, and/or community dietetics competencies. The 1280-hour internship builds on undergraduate and graduate academic courses. The program features a Nutrition Education Emphasis.



  • Provide an environment conducive to critical thinking and problem solving through learning and application of the historical, current and emerging aspects of dietetics practice within the Academy of Nutrition and Dietetics. (Measured through program evaluations, graduate comprehensive exams, thesis defenses, dietetic intern portfolios, alumni surveys, employer satisfaction and job placement.)

  • Enhance student's ability to work independently and collaboratively while developing professional competencies of a dietitian as identified by the Academy of Nutrition and Dietetics. (Measured through program completion rate, dietetic intern portfolios, registered dietitian exam pass rate and program evaluations.)

  • Provide an environment that supports the program's unique Nutrition Education emphasis, including varied opportunities, experiences and instructional presentations for nutrition education throughout the MS and DI programs. (Measured through program evaluations, dietetic intern portfolios, course projects, and obtainment of Nutrition Education Specialist Certificate.)



Upon completion of the program, the graduate will

  • exhibit the professional competencies of a dietitian as identified by the Academy of Nutrition and Dietetics
  • meet the criteria for a Nutrition Education Specialist as specified by the Society for Nutrition Education. 
  • apply scientific principles related to nutrition needs and processes through the life cycle in health and disease. 
  • demonstrate ability to function effectively within different health, education, and community organizational systems. 
  • apply principles of education in the development of group and individual nutrition programs.
  • demonstrate critical thinking, problem solving and investigative skills., alumni satisfaction and employer satisfaction.