SWAG��Ƶ

The mission of the Master of Science in Applied Nutrition program is to prepare individuals for leadership roles in the field of nutrition, to advance knowledge and expand skills that promote excellence and innovation in all areas of nutrition practice, and to emphasize evidence-based best practices to support the well-being and health outcomes of individuals, families, and communities through education, research, and scholarship.

Master of Science in Applied Nutrition Program Goals

Graduates of the Master of Science in Applied Nutrition Program will:

1. Interpret, evaluate, communicate and apply complex nutritional concepts to a wide variety of individuals, communities, and organizations
2. Use evidence-based knowledge to inform best practices in nutrition professions
3. Provide leadership and innovation to the nutrition profession, facilitating the growth and application of best practices in the field to our region and globally
4. Utilize theories of health behavior and the translation of theory into practice as a valuable tool in public health, community, and clinical nutrition settings

Objectives in support of the goals of the Master of Science in Applied Nutrition Program

Program Objectives
Graduates of the Master of Science in Applied Nutrition Program will:

1. Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives
2. Apply core research principles to measure the nutrition status and environment of individuals and communities
3. Develop communications and collaboration strategies with representatives from government, non-profit, community, and business entities regarding nutrition initiatives
4. Interpret and modify explanations of complex nutrition concepts for various audiences
5. Research, develop and disseminate evidence-based and theory-driven educational materials and work-products at an audience-appropriate level for topics related to nutrition and health promotion

There are degree focus areas that allow the Masters of Science in Applied Nutrition students to concentrate in growing areas of the nutrition industry and to pursue an educational pathway that best addresses their personal and professional needs. The focus area-specific objectives are based on the student’s chosen focus and are listed below.

Degree Focus Area: Obesity and Health Promotion

Graduates completing this focus area will be able to:

1. Define and explain key concepts related to overweight/obesity to a variety of audiences
2. Describe the prevalence of and trends in overweight/obesity
3. Develop materials to combat the impacts of overweight/obesity
4. Analyze and communicate the medical, psychosocial, and economic costs associated with overweight/obesity to a variety of audiences
5. Compare overweight/obesity prevention and treatment approaches to evaluate their efficacy at the individual and community levels
6. Propose and communicate new approaches to combat the incidence of overweight/obesity for a variety of audiences based on analysis of existing policy and regulations

Degree Focus Area: Nutrition and Disease Prevention

Graduates completing this focus area will be able to:

1. Analyze nutrition research literature to apply it to nutrition practice
2. Analyze and communicate evidence-based nutrition information to a variety of audiences
3. Apply theories of health behavior in nutrition practice settings
4. Analyze and communicate research in nutrition-related disease prevention and progression to a wide variety of audiences
5. Design and implement nutrition and wellness research to include identifying research hypotheses, analyzing data, interpreting research results, and writing publishable reports

Degree Focus Area: Sustainable Nutrition

Graduates completing this focus area will be able to:

1. Assess current regional and global agricultural policies and practices in relation to environmental stewardship, human health, and food justice
2. Analyze nutrition, food systems, and agricultural literature to apply it to nutrition practice, education and advocacy
3. Evaluate the environmental sustainability of traditional and current diets worldwide and how they can meet nutritional needs while lessening environmental impacts
4. Analyze and communicate evidence-based nutrition and food systems information to a variety of audiences
5. Design and implement nutrition and food systems research to include identifying research hypotheses, analyzing data, interpreting research results, and writing publishable reports

Degree Focus Area: Generalist, Applied Nutrition

Students selecting this focus area will develop skills in and an understanding of multiple competency areas of nutrition study and practice, dependent on their individualized course of study. This option allows the student to take the requisite first-year classes, and then diversify their educational plan of study to best meet their personal and professional needs.

All programs at the SWAG��Ƶ are accredited by the New England Commission of Higher Education (NECHE).

REQUIRED COURSES

Degree Focus: Nutrition and Disease Prevention

Degree Focus: Obesity and Health Promotion

Degree Focus: Sustainable Nutrition

Minimum Grade Point Average

Matriculated graduate students must maintain a cumulative GPA of 3.0 (B) or better. Failure to do so will result in academic probation and possible termination from the program. Any student receiving a grade below B- on any individual course has failed that course must re-enroll and repeat the course to achieve a grade of B- or better. Any student who receives a grade of F in two or more courses is dismissed from the program.

Graduation

Candidates must fulfill all program requirements and are required to earn a minimum cumulative GPA of 3.0 to be eligible to graduate. All students must file an Application to Graduate with the registrar’s office via U-Online. Please see our Graduation FAQ for complete instructions and the answers to frequently asked questions.

Adding, Dropping, and Withdrawing from Courses

The last day permissible for matriculating graduate students to add or drop a course without financial penalty is the second day of class.

Students who withdraw from a course must do so in writing and will receive a “W” on their transcript indicating withdrawal. Students will receive a partial refund if they withdraw from a course within the first or second week. Be aware that no portion of the tuition will be refunded after the second week of the course. Students who have not participated in the course by the end of the second week will be administratively withdrawn from the course and will not receive a tuition refund.

Email requests for withdrawals must be submitted from a student’s SWAG��Ƶ email to be considered.

Matriculating students who withdraw after completing more than 2/3 of a course will receive a grade of “WF” (withdrawn failing) or “WP” (withdrawn passing), based on the instructor’s assessment of the student’s current standing in the course. A “WF” is calculated as an “F” in the student’s GPA. Upon successful completion of the course, the new grade will be used to calculate the GPA. Students will be dismissed from their program after two failing grades (including a “WF”).

University Withdrawal

All matriculated students who wish to withdraw from the University must complete notification documentation available from Registration Services. Documentation must be signed by designated academic and administrative authorities.

Leave of Absence (Academic Stop-Out)

Students may stop out of their program for up to two semesters. Students need to coordinate stop-outs in advance with their assigned student support specialist, and stop out time is considered part of the time allotted to complete the academic program. Application for readmission is not necessary if the student returns as planned.

However, the student who does not return at the specified time or who exceeds two semesters of stop out will be administratively withdrawn and will be subject to readmission procedures. Readmitted students are subject to the re-admittance term’s catalog (this may mean that policies and/or program requirements have been changed or updated since previous admission, and should be reviewed for potential impact on degree requirements, time to complete the degree, and degree planning).  

Note: It is the responsibility of the student to contact the student support specialist and student financial services to indicate a change of plans; stop out time can affect financial aid eligibility and repayment.

Medical Leave of Absence

In the event that a leave of absence is taken due to medical reasons, a doctor’s note may be required in order to return to active standing within the program.

Audit Policy

A student may, with prior consent of the Program Director or designee, enroll in a course for an audit grade (AU). This must be requested at the time of registration for the course and must be accompanied by signed approval of the instructor and Program Director or designee. This applies to both matriculated and non-matriculated students. Reversal or change of an audit grade is not possible. Once enrolled for AU the grade becomes permanent on a student's academic record. The student who wishes later to be graded for such a course must re-enroll in and pay for graded credit. In auditing a course, the student is expected to complete all lectures and discussion boards, but is not permitted to submit course work for evaluation, take examinations, receive grades, or earn credit. Auditing a course does not count toward enrollment status (i.e. part-time, full-time, etc.) and therefore cannot be considered for financial aid purposes, veteran's benefits, etc.

Academic Integrity Policy

The SWAG��Ƶ values academic integrity in all aspects of the educational experience. Academic dishonesty in any form undermines this standard and devalues the original contributions of others. It is the responsibility of all members of the University community to actively uphold the integrity of the academy; failure to act, for any reason, is not acceptable.

Academic dishonesty includes, but is not limited to the following:

1. Cheating, copying, or the offering or receiving of unauthorized assistance or information.
2. Fabrication or falsification of data, results, or sources for papers or reports.
3. Action which destroys or alters the work of another student.
4. Multiple submission of the same paper or report for assignments in more than one course without permission of each instructor.
5. Plagiarism, the appropriation of records, research, materials, ideas, or the language of other persons or writers and the submission of them as one's own.

Charges of academic dishonesty will be reviewed by the Program Director. Penalties for students found responsible for violations may depend upon the seriousness and circumstances of the violation, the degree of premeditation involved, and/or the student’s previous record of violations. Appeal of a decision may be made to the Dean whose decision will be final.  Student appeals will take place through the grievance process outlined in The College of Graduate and Professional Studies Student Handbook.

Student Access Center

The Student Access Center works to ensure that the University promotes respect for individual differences and that no person who meets the academic and technical standards needed for admission and continued enrollment at SWAG��Ƶ is denied benefits or subjected to discrimination due to a disability. Toward this end, and in conjunction with federal and state laws, the University provides reasonable accommodations for qualified students.

Experiential Learning

Experiential learning is highly valued by the College of Graduate and Professional Studies. Many courses within the College feature experiential-learning components. However, at this time, no credit will be awarded to students for purely experiential learning experiences undertaken in lieu of coursework.

Upon acceptance, students may apply to transfer up to three, 3-credit courses (maximum of nine credits) into the Master of Science in Applied Nutrition program.

To request consideration for transfer credit, a student must provide an official transcript and a course syllabus for each course. Transfer credit is awarded at the discretion of the College of Graduate and Professional Studies based on specific program details listed below. Requests for approval of transfer credit should be submitted to, and will be granted at the discretion of, the Program Director.

Transfer courses must:

• Be classified as graduate level.
• Have been taken within five years of application.
• Have been completed with a grade of “B” or better. 
• Be equivalent to one of the required program courses or an elective course that meets the goals of the student’s education. 

ADMISSIONS REQUIREMENTS

• A bachelor’s degree or above from a regionally accredited institution or its equivalent. See International Admissions for details regarding evaluation of international degrees for grade and degree equivalency.
• Undergraduate cumulative GPA of 3.0 or better.
• Previous coursework in Nutrition and/or Biology, and Statistics is highly recommended.
• Computer with internet connection, including the hardware and software requirements described in our . Must also possess sufficient computer skills to navigate the internet as all classes are accessed 100% online.

Application Process

• Completed online application:
• Submission of the non-refundable application fee
• Resume or Curriculum Vitae
• Goal Statements
• Three professional references
• Official transcripts reflecting conferral of a bachelor’s degree or above from a regionally accredited institution. All transcripts are to be submitted from the original institutions.

Note: Transcripts for any coursework appearing as transfer credit on the transcript of the conferred degree can be waived if the coursework is unrelated to the degree being sought. The program admissions committee defines all coursework not eligible for waiver.

PROCEDURES AND POLICIES

• Applications for admission are accepted through SWAG��Ƶ’s online application only. Detailed instructions are included in the online application.
• Official transcripts, as well as other documents to support the application, must be submitted to the College of Graduate and Professional Studies, 716 Stevens Ave, Portland, ME, 04103
• Applications received and completed by the respective deadlines will be given full consideration. Applications submitted and/or completed after the deadline will be reviewed for the next available term.
• Admissions are rolling and decisions are made by the program admissions committee throughout the cycle.
• International applicants and applicants with international degrees must have their transcripts evaluated for degree and grade equivalency to that of a regionally accredited US institution.  See International Admissions
• All applicants to SWAG��Ƶ must be able to understand and communicate in English to be admitted to the university.  SWAG��Ƶ accepts several methods of English Proficiency, seeInternational Admissions. 
• If an applicant cannot prove English Proficiency in another way, scores from the Test of English as a Foreign Language) are required and must be submitted as a part of the completed application. 

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Policy Exceptions

The Master of Science in Applied Nutrition program and Admissions Committee in collaboration with the Office of Graduate and Professional Admissions reserve the right to make exceptions to the admissions criteria and to make changes or exceptions to policies and procedures, on a case by case basis, when it deems such a decision is necessary and appropriate.

TUITION AND FEES

Tuition and fees for subsequent years may vary. Other expenses include books and housing. For more information regarding tuition and fees, please consult the Financial Information section of this catalog.