Master of Science in Nutrition with a Specialization in Applied Nutrition
Help others achieve their health and wellness goals while improving lives with an accelerated online M.S. in Nutrition – Applied Nutrition.
Program Overview
Get to know our 100% online Master of Science in Nutrition Program
Open doors to new career options with the Lamar University M.S. in Nutrition – Applied Nutrition online. This affordable applied nutrition program is complementary to higher-level positions in career fields such as nursing, education, community leadership, food services and elder health care.
No matter your background, our streamlined admission process can help you get started right away and finish in as few as 12 months. Also, with five elective choices, you can tailor your nutrition degree to your career goals. Electives include Sports Nutrition, Nutrition in Pregnancy and Infancy, Food Principles and Preparation, Nutrition in Aging, Eating Disorders, and more.
Our 100% online curriculum develops your abilities to meet client needs and solve health challenges. You will learn about the role of nutrition in health, including the physiologic, social, cultural and economic factors that contribute to nutrition needs and concerns. This program also builds on your communication abilities, helping you to provide effective nutrition counseling and education to individuals or groups.
Students who do not have a degree from a related field may be required to take up to 9 credit hours of co-requisites. Applicants who have a conferred undergraduate degree in the following fields require no leveling courses: biology, dietetics, exercise science, health, kinesiology, nursing or nutrition. These particular professions require no leveling courses: dentists, occupational therapists, physical therapists, physicians, physician assistants and nurse practitioners.
In this master's in applied nutrition program, you will:
- Pursue an in-depth study of global cultures and eating habits
- Hone your counseling skills to educate individuals and groups in community clinic settings
- Understand applied statistics
- Pursue an in-depth study of global cultures and eating habits
- Hone your counseling skills to educate individuals and groups in community clinic settings
- Understand applied statistics
Career outcomes for the M.S. in Nutrition – Applied Nutrition program include:
- School Food Service Director
- Social Worker
- Personal Trainer
- Nutrition and Wellness Coach
- Hospital Food Services Management
- Senior Care Management
- School Food Service Director
- Social Worker
- Personal Trainer
- Nutrition and Wellness Coach
- Hospital Food Services Management
- Senior Care Management
Tuition
Learn more about our affordable tuition
Below is the tuition breakdown for the online M.S. in Nutrition – Applied Nutrition. Our tuition is affordable and can be paid by the course.
| Program | Per Credit Hour | Per Program* |
|---|---|---|
| M.S. Nutrition – Applied Nutrition | $360 | $10,802 |
*University fees are included in the tuition listed. University fees are able to be covered by Financial Aid if you choose to apply and are qualified.
Tuition and fees are subject to change without notice due to action by the Board of Regents or the Texas State Legislature.
In addition to textbooks, some courses may require ancillary course materials that may range up to $150 each. Use of additional resources are at the discretion of each professor.
Total program cost depends upon transfer hours and program advisement relevant to program requirements. For more information, contact a Lamar University enrollment specialist.
Financial Aid
Ready to get started on your degree program online but need help finding ways to fund your education? We can help you discover student financing sources that include grants, loans and other payment options. Learn more about financial aid here.
Tuition breakdown:
Calendar
View the upcoming dates and deadlines for our online nutrition degree
Our online Master of Science in applied nutrition features multiple start dates to accommodate your busy schedule. Find the start date that works best for you and apply before the application deadline associated with it.
| 8 week courses | Program Start Date | Application Deadline | Document Deadline | Payment Due | Last Class Day |
|---|---|---|---|---|---|
| Summer I | 5/29/25 | 5/8/25 | 5/15/25 | 5/20/25 | 7/31/25 |
| Fall 1 | 8/21/25 | 7/31/25 | 8/7/25 | 8/12/25 | 10/7/25 |
| Fall 2 | 10/13/25 | 9/22/25 | 9/29/25 | 10/7/25 | 12/10/25 |
| Spring I | 1/20/26 | 12/30/25 | 1/6/26 | 1/13/26 | 3/13/26 |
| Spring II | 3/16/26 | 2/23/26 | 3/2/26 | 3/10/26 | 5/6/26 |
Now enrolling:
Have questions or need more information about our online programs?
Ready to take the rewarding path toward earning your degree online?
Admissions
These are the qualifications for our online Masters of Science in Nutrition degree
Lamar University’s online programs have specific requirements that applicants must meet to enroll. Please review the admission guidelines carefully. For specific questions or more details, view our admission FAQs.
Admission Requirements:
- Online Application
- Bachelor's Degree
- Cumulative GPA of 2.5
University Admission Requirements
- Submit your application and one-time $25 application fee online
- A bachelor's degree from an accredited university is required
- A cumulative GPA of 2.5
Corequisite Requirements
Applicants must satisfy the necessary prerequisites as prescribed for the Master of Science in Nutrition – Applied Nutrition. In some instances, leveling coursework may be required if undergraduate course transcripts do not provide sufficient evidence for successful mastery of cognitive and/or practical applied skills and abilities as related to the program. All leveling courses are taken online.
*All applicants must submit official transcript(s) indicating: 1) The conferred bachelor's or master's degree as required for the program of application from a regionally accredited US institution or its equivalent. 2) The transcript of the most recent attendance if it differs from the institution of the conferred degree. This requirement applies regardless of the length of time in attendance and regardless of whether credit was earned or is desired. However, if a department or program wishes to review additional transcripts from prior attendance for decision purposes, the department or program may directly request the applicant to submit the official transcript(s) to the Office of Admissions for processing. Students must be eligible to re-enter all colleges and universities previously attended. Failure to disclose previous college attendance is justification for revocation of acceptance and dismissal from Lamar University.
Send all required documents to:
Lamar University Online Admissions
PO Box 10017
Beaumont, TX 77710
OR
Submit electronically to [email protected]
Check to see if the program is offered to residents in your state before applying by clicking here.
Courses
Read about our Master of Nutrition online classes
The M.S. in Nutrition – Applied Nutrition online program consists of 10 courses (30 credit hours), which includes 9 hours of core coursework, 6 hours of concentration courses, and 15 hours of electives. Students with undergraduate degrees in a field not related to nutrition or health may be required to take additional leveling courses.
Registered Dietitian Nutritionists (RDN) can receive up to 6 hours of graduate credit in the M.S. in Nutrition program.
Proof of current RDN registration must be provided to the M.S. in Nutrition program director after acceptance into the program to receive credit. The 6 credit hours in lieu of coursework credit hours are for the following courses:
- NUTR 5309 – The Energy Nutrients
- NUTR 5332 – Vitamins & Minerals
By the end of this course, students will be able to:
- Interpret and evaluate current nutrition research literature.
- Demonstrate effective written communication utilizing professional, reflective, and research-based skills.
- Design a proposal for a hypothetical community nutrition intervention applying evidence-based guidelines, scientific literature, and systematic reviews.
By the end of this course, students will be able to:
- Calculate and interpret parametric statistics to include those of central tendency, variability, correlation, regression, t-test, ANOVA, power, and effect size.
- Calculate and interpret nonparametric statistics to include chi-square and correlation.
- Demonstrate an understanding of which statistical procedures are appropriate with different data types.
By the end of this course, students will be able to:
- Finalize and submit, in writing and verbally, a proposal for carrying out a hypothetical community nutrition intervention.
- Create a resume utilizing a professional profile approach.
- Formulate intentional life-long learning activities as a part of a career development plan aimed at refining professional expertise.
By the end of this course, students will be able to:
- Describe how principles of motivational interviewing skills influence the stages and processes of health behavior change.
- Explain how communication and cultural competence are key to the nutrition professional.
- Implement skills necessary to plan, apply, and evaluate learning in working with clients.
By the end of this course, students will be able to:
- Interpret the impact that worldview, religion, and health have on dietary practices.
- Describe how principles of cultural competence can be used to integrate healthy food choices into various cultural food patterns.
- Explain how cultural food patterns contribute to diseases of under- and over-nutrition.
By the end of this course, students will be able to:
- Explain how the body processes carbohydrate, fat, protein, and alcohol.
- Interpret how the body utilizes the energy nutrients under different conditions.
- Explain the health effects of the energy nutrients.
By the end of this course, students will be able to:
- Clarify the physiological roles and interrelationships of a specific micronutrient.
- Explain the clinical and public health concerns, given a specific micronutrient.
- Apply evidence-based research to a case involving a specific micronutrient.
By the end of this course, students will be able to:
- Explain hazards to the food supply and describe methods of preventing foodborne illness.
- Describe the composition of food products.
- Apply the research process to conduct food science experiments.
By the end of this course, students will be able to:
- Identify quality assurance areas related to menu and production management.
- Explain forecasting personnel and food production as it relates to the menu and equipment specifications.
- Plan and evaluate cycle menus for noncommercial institutions.
By the end of this course, students will be able to:
- Assess Complementary and Alternative Medicine (CAM) and explain its categories, principles, and scope.
- Distinguish the differences in the principles and clinical assessment techniques between conventional medicine and traditional Chinese medicine (TCM), and the treatment options used in TCM.
- Evaluate the scientifically supported complementary/integrative nutrition therapy options and other commercial products on their safety and effectiveness in managing a health/disease condition such as cardiovascular disease, obesity, cancer, or diabetes.
By the end of this course, students will be able to:
- Analyze nutrient needs during the preconception period, pregnancy, lactation, and infancy.
- Summarize nutritional assessment tools and techniques used during the preconception period, pregnancy, lactation, and infancy.
- Evaluate nutrition problems, concerns, and interventions during the preconception period, pregnancy, lactation, and infancy.
By the end of this course, students will be able to:
- Evaluate nutrition assessment instruments and nutrition education tools used in the aging population.
- Discuss the nutrition aspects of the continuum of care for older adults: community-residing through hospice.
- Apply aspects of nutrition assessment and nutrition recommendations to an elderly individual.
By the end of this course, students will be able to:
- Analyze epidemiological trends related to overweight and obesity status.
- Recognize evidence-based intervention, monitoring, and evaluation strategies for weight management.
- Identify strategies utilized in weight management within community settings.
By the end of this course, students will be able to:
- Analyze the etiological factors involved in the development of eating disorders in diverse populations.
- Appraise instruments used in screening and establishing the prevalence of eating disorders.
- Investigate the occurrence of eating disorders among specific populations including athletes.
By the end of this course, students will be able to:
- Analyze energy and nutrient needs in the continuum of sports nutrition from general fitness to the elite athlete.
- Evaluate sport nutrition recommendations including the use of ergogenic aids.
- Apply practical sports nutrition knowledge to individual athletes in their specific sport/activity.
