To meet accreditation requirements and create the high-performance learning environment our students seek, we set the bar high for our applicants.

Here are the steps you’ll need to take to be considered:

  • Complete a baccalaureate degree in any field from a regionally accredited institution before courses begin in the fall
  • Earn a recommended GPA of 3.0 on a 4.0 scale
  • Complete and submit an online application by February 15
  • Pay a $50 application fee
  • Submit official, certified copies of academic records from all colleges and universities you’ve attended. Read additional requirements for international students.
  • Prepare a personal statement of your career goals
  • Submit three letters of recommendation. (We recommend letters from instructors, professors, and work supervisors who know you and your academic or work performance well.)
  • Submit your scores from the Graduate Record Examination
  • Submit your TOEFL scores if you’re an international student

Complete the Following Prerequisite Courses

Component AreasTexas Common Course NumbersCredit Hours
English composition ENGL 1301, 1302, 1311, 1312, 2311, 2314, 2315 or equivalent (must include composition; technical writing is also recommended) 6
College algebra MATH 1314 or higher 3
Statistics MATH 1342 or 2342 3
Natural Sciences (all courses must be completed with a grade of C or higher)
General chemistry with laboratory CHEM 1411, 1412, or 1413 4
Organic chemistry with laboratory CHEM 2423 4
Biochemistry Must be upper-division course 3
Microbiology BIOL 2321 or 2421 3
Human physiology (must include all body systems) BIOL 2401 and 2402 or 2301 and 2302 4
Genetics BIOL 2316 or 2416 3
Nutrition BIOL 1322, NUTR 1322, or HECO 1322 3
Nutrition Through The Lifecycle No Texas Common Course Number Available


Social and Behavioral Sciences
Psychology, Sociology, or Anthropology PSYC 2301, SOCI 1301, ANTH 1301 or higher 3
Principles of management or Introduction to business BMGT 1303 or equivalent, or BUSI 1301 or equivalent 3
Total Credit Hours 45

Special note about prerequisites: You can complete your prerequisite courses at most community colleges and four-year universities. If you’re unsure about which courses at your school qualify, please contact the Department of Clinical Nutrition at 214-648-1520 or via email.

If you are accepted to the program, you’ll need to provide these items before courses begin:

  • Background check prior to enrollment
  • Drug screen
  • Immunization records to Student Health Services, in compliance with state requirements

Essential Functions

Everyone who applies for admission to the UT Southwestern School of Health Professions, including people with disabilities, must be able to perform specific essential functions, which differ depending upon the academic program. Essential functions are the basic activities that a student must be able to perform to complete the program’s curriculum. Applicants who cannot perform the program’s essential functions, either with or without reasonable accommodations, may not be considered for admission.

Each School of Health Professions student must be able to:

  • Attend scheduled classes and laboratory sessions and be present for examination and testing
  • Travel to practicum sites and have mobility within and around the sites
  • Assimilate information presented via lecture, handouts, videos, discussions, computer, and/or other educational modalities
  • Complete assignments such as written assignments, oral presentations, class participation, examinations, and computer-based activities
  • Apply the assimilated information to appropriate clinical situations
  • Effectively communicate with patients/clients, their families, faculty, and other professionals using oral, telephonic, written, and computer modalities in private and group settings
  • Make effective use of learning resources at UT Southwestern and affiliated facilities

In addition to essential functions for all students, each student in the Master of Clinical Nutrition–Coordinated Program must be able to:

  • Participate in supervised practice activities for eight-hour days
  • Demonstrate sufficient problem-solving skills to assess multi-factorial aspects of nutritional care and organize and prioritize necessary tasks within time constraints
  • Demonstrate sufficient vision, smell, and taste to evaluate the appearance, aroma, and flavor of food
  • Demonstrate sufficient upper-body strength and manual dexterity to operate and clean household and institutional equipment required for food preparation and food service
  • Demonstrate sufficient vision to observe compliance with food sanitation and safety codes