Master of Science (M.S.) Major in Human Nutrition (Non-thesis Option) | Texas State University

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingLearning StrategiesMonitoringSocial PerceptivenessCritical Thinking

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and Security

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningNear VisionSpeech ClarityWritten ExpressionFluency of Ideas

Tasks

Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
Prepare a major meal, following recipes and determining group food quantities.

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculators

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium29-2051.00	Dietetic Technicians	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: advanced (Level 4)(based on Master's Degree)

Departmental nutrition care standards — establish, evaluate, and continuously improve protocols that govern patient monitoring, assessment, and reporting across an entire dietary department.
Strategic menu and diet program development — design evidence-based nutritional programs for diverse populations at an organizational or community-system level, setting dietary policy direction.
Food service operational model — lead the planning, execution, and quality evaluation of large-scale meal production systems across multiple facilities or service lines.
Dietetic technician workforce development — mentor and train emerging and developing staff, design competency-based onboarding curricula, and oversee continuing education in a healthcare organization.
Interdisciplinary leadership — chair or co-lead nutrition-focused workgroups within health care teams, integrating dietary expertise into broader patient care improvement initiatives.
Job specifications and HR frameworks — author comprehensive job descriptions, performance standards, and staffing models for nutrition and food service personnel at an organizational level.
Organizational nutrition research agenda — direct multi-project research support activities, coordinate data collection across teams, and translate findings into departmental policy and practice.
Technology and systems optimization — evaluate, select, and implement medical, ERP, and analytical software platforms to modernize nutrition informatics and food service management across the organization.
Regulatory and safety compliance leadership — interpret law, government, and public safety standards to establish departmental policies ensuring full compliance across all food production and patient care functions.
Stakeholder communication and advocacy — present nutrition program outcomes, resource needs, and strategic recommendations to executive leadership, boards, or community health partners using high-level written and oral communication.

Course Pathway

18 courses in this program

118 courses