Master of Clinical Nutrition - Coordinated Program
UT Southwestern has been a leader in clinical nutrition education for nearly 30 years. Today, our Master of Clinical Nutrition–Coordinated Program gives students world-class training in a profession that helps people improve their health and enhance their lives. As of 2024, all students wishing to become an R.D. must have a master's degree.
If you’re already a licensed health professional and would like to enhance your credentials, our Master of Nutrition – Registered Dietitian/Licensed Health Professional Track is designed for you.
UT Southwestern offers a host of significant advantages for your advanced training in clinical nutrition:
- Our location on a large medical center campus provides an ideal environment for the in-depth study of clinical dietetics and medical nutrition therapy.
- You’ll have the opportunity to explore research questions with leading clinical investigators.
- You’ll learn with expert faculty members who are actively involved in research, patient care, community outreach, and consultation in a range of areas, including nutrition and chronic conditions, heart and lipid disorders, obesity prevention, and menu and food product analysis.
- There’s no need to complete a separate internship after graduation because our program combines the course work and the supervised clinical practice hours you need to be eligible for registration as a dietitian.
- We’re located near the heart of Dallas, a thriving center for health care, business, education, and the arts.
Put the proven strength of UT Southwestern in your corner as you prepare for a career in clinical nutrition. We’re dedicated to your success.
About Clinical Nutrition
Optimum nutrition is an essential tool in the management of diabetes, high blood pressure, obesity, cancer, and other diseases. Clinical nutrition encompasses the impact of nutrition from birth to advanced age and its role in the treatment of a range of medical conditions.
Key elements include:
- The chemical and functional components of food
- The physiological effects of food components
- How human behavior affects food choices
- The impact of the surrounding environment on food choices
Clinical nutrition professionals use their expertise in these areas to prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. They work in a wide variety of clinical, community, institutional, and corporate settings.
Their responsibilities – which vary by working environment – can include assessing the nutritional status of clients/patients, planning nutritional care, providing nutritional counseling/education, consulting with the patient’s care team, managing human and material resources, developing operating budgets, designing menus to meet special needs, planning the procurement and production of foods, and developing and applying quality assurance standards.
Clinical Nutrition Today
Changes in food trends and increased emphasis on prevention and treatment of disease make the field of nutrition continuously challenging and rewarding. Today, there are more than 81,000 registered dietitians in the United States, according to the American Dietetic Association’s Commission on Dietetic Registration.
According to November 2010 data from PayScale Inc., average registered dietitian salaries range from $41,000 to $58,000.
Outlook for Tomorrow
The Bureau of Labor Statistics predicts that jobs for clinical nutrition professionals will grow by 9 percent through 2018.
Public interest in maintaining a healthy lifestyle and the increasing demand for wholesome foods will continue to drive the employment market for dietitians.
As America ages, there will be greater demand for dietitians to address the health needs of older adults. More job opportunities will arise in hospitals, retirement homes and communities, nursing-care facilities, home health care agencies, and community health programs.
Here are more resources for information about clinical nutrition, education, and professional opportunities.