The program, which is accredited by the Accreditation Council for Nutrition and Dietetic Education (ACEND), offers several ways to individualize your path. First, you can choose between the onsite or distance tracks.
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Onsite Track: Coursework is completed in person, through hybrid learning, or online. The sites in which students complete their supervised practice (SP) hours are coordinated by the Program Director with student input. These sites are within a 100-mile radius of Marywood University’s campus.
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Distance Track: Coursework is completed online. Although the sites in which students complete their SP hours are coordinated by the student, assistance is provided.
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It is not required to have preceptors or sites identified as part of the DICAS application process.
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After choosing your track, you then choose your degree. Both degree options are 39 credits, incorporate your supervised practice requirements, meet the specifications for eligibility to take the RDN credentialing exam upon graduation, are STEM-Designated, and are intended to be completed in 22 months (full time). You can choose to complete an independent research project/thesis or the capstone course.
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Master of Science (MS) in Nutrition
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Masters of Science (MS) in Sports and Human Performance Nutrition (SHPN)
The academic coursework, which spans the duration of the program, incorporates supervised experiential learning which prepares you for your SP experiences, the RDN exam, and your future. The SP experience at sites is added in the summer between the first and second years and continues until the end of your final semester. You will gain real world experience, under the supervision of a preceptor and the guidance of the program director, in Community Nutrition, Food Systems Management, and Medical Nutrition Therapy (MNT) in the Long Term and Acute Care practice settings. Additionally, we offer courses that are specifically intended to prepare you for your SP experiences and the RDN exam.
Program Goal 1:
The Marywood University Dietetic Graduate Program-Experiential Track will develop competent graduates to encourage critical thinking and evidence-based practice to promote wellness and to treat individuals and diverse populations.
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Program Objectives for Goal 1 are measured by the following standards:
Upon completion of the program:
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At least 80% of program students complete all program/degree requirements within 33 months (150% of the program length). (RE 2.1.c.1.a)
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At least 90% of the program graduates will have completed at least one health promotion project throughout the program timeline.
One-year post completion:
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On the one‐year post completion employer survey, of those that respond 90% will score “agree or strongly agree” with a mean value of 2.0 or greater regarding graduate’s preparation for entry-level practice. (RE 2.1.c.1.d)
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Of graduates who seek employment 70% are employed in nutrition and dietetics or related fields within 12 months of the program graduation. (RE 2.1.c.1.b)
Over a three-year period:
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The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%. (RE 2.1.c.1.2)
Program Goal 2:
The program will produce graduates who are confident self-directed leaders capable of effective advocacy and demonstrate commitment to the community and the profession.
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Program Objectives for Goal 2 are measured by the following standards:
Upon completion of the program:
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At least 85% of program graduates will take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion. (RE 2.1.c.1.c.1)
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On the end of program survey, at least 75% of graduates who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding the program fostering self-directed learning.
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On the three-year post program survey, at least 80% of graduates who respond will “agree or strongly agree” with a mean value of 2.0 or greater regarding leadership service in the dietetics profession and/or the community at large.
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On the three-year post program survey, at least 40% of program graduates who respond will indicate they have become a preceptor or mentor dietetic students.
Program outcomes data are available upon request. Please contact the program director at jbodzio@marywood.edu.
Facilities & Technology
O'Neill Center for Healthy Families
The O'Neill Center for Healthy Families, located on University Avenue, provides classroom and research space, joining academic programs to innovative research. Students from the Nursing, Nutrition and Dietetics, Exercise Science, Respiratory Therapy, and Physician Assistant programs have classes in this building. It is also home to The Human Performance Lab, a state-of-the-art facility designed to serve the needs of student, professional, amateur, and recreational athletes and the community.
The Keith J. O'Neill Center for Healthy Families, dedicated on October 18, 2002, was named in honor of its benefactor, esteemed alumnus and former trustee Keith J. O'Neill '76, the first male to graduate from Marywood's dietetics program and an accomplished leader in the dietetics profession. He credits Marywood for "(giving) me the skills and confidence to take on the challenges that come from running a large food service department and eventually from the challenges created by starting my own company."
In 2024, Marywood University further expanded its deep commitment to health sciences during the dedication of the Pascucci Family Health Sciences Pavilion, a transformative addition to the Keith J. O'Neill Center for Healthy Families and a cornerstone of the EMPOWER Campaign.
The $11.5 million Pascucci Family Health Sciences Pavilion is a realization of Marywood's commitment to providing state-of-the-art facilities for education in the health sciences. Generously supported by the Pascucci Family and other dedicated donors, this new space elevates the learning experience of future healthcare professionals and contributes to the University's mission of fostering excellence in education.
Food Science Lab
In addition to traditional food testing tools, our Food Science Lab contains equipment to prepare students for food preparation in real-world commercial settings:
- Blast chiller and rethermalization unit
- Metabolic kitchen
- Sensory evaluation lab
- Ingredient room
Estimated Costs to Students
Tuition, costs and fees at Marywood University
Estimated Program-Specific Costs
Program-Specific costs include supplies and services such as program course fees, clearances, health physical, vaccinations, background check, and membership and subscription fees estimated to cost approximately $1,000.
Variable Costs
Variable costs include but are not limited to books and other course resources, housing, transportation, uniforms, and site-specific onboarding. These vary by geographical location and site.
Financial Aid
Students may also seek out additional scholarships and financial aid information on the Academy of Nutrition and Dietetics Students and Advancing Education website or through other organizations.
All students who are completing the onsite or distance versions of the program should have access to a personal technological device such as a laptop, cell phone, or tablet and a working microphone and camera. Students should have access to the internet. Students may require access to Zoom, Google Meet, or other video meeting platforms. Students will need access to their email, MarywoodYou Portal, Brightspace, Typhon, EhrGo, Adobe, and either Google or Microsoft Office suite to have access to spreadsheets, word processing, forms, and slides/powerpoint. Canva access is recommended but not required.
Faculty
Lindsay Howard
Department Chair | Assistant Professor of Practice
David T Frable
Assistant Professor
Kathryn Louise Tullio
Assistant Professor of Practice
Jessica R Bodzio
Associate Professor of Practice
Maureen Tara Burke
Assistant Professor of Practice
Kate E Conklin
Lecturer
Kristine A Danilovitz
Lecturer
Maria K Deleo
Lecturer
Kaitlyn M Eck
Lecturer
Eduardo Rene Escobar
Lecturer
Ciarra Falzone
Administrative Assistant | Administrative Assistant
Gabrielle Celeste Giordano
Lecturer
Kevin Jay Goff
Lecturer
Erikah M Groninger
Lecturer
Julie M Leonard
Lecturer
Dr. Alan M Levine
Professor Emeritus | Lecturer | Lecturer
Dr. Erin Ann O'Hora
Lecturer | Lecturer
Aubrey C Redd
Lecturer
Karina L Rosser
Lecturer
Catherine E Sarkozy
Lecturer
Nicole Schofield
Lecturer
Stefanie M Smith
Lecturer
Alaina Joelle Sokolowski
Seasonal Help | Lab Assistant (PT)
Saige Marie Sterner
Lecturer
Scott Robert Summers
Lecturer
Emily J Wargo
Instructor of Practice
Maria Wolfel
Lecturer
Coursework (39 Total Credits)
|
Course Number |
Course Name |
Total Credits |
|---|---|---|
|
Research Courses |
|
|
|
ND 590 |
Research Methodology |
3 |
|
ND 596 |
Capstone Experience |
3 |
|
|
OR |
|
|
ND 595 |
Research Thesis A B & C |
3 total |
|
Foundation & Elective Courses |
|
|
|
ND 503 |
Endocrine Disorders, Nutrition, and Exercise |
3 |
|
ND 505 |
Maternal and Child Nutrition |
3 |
|
ND 520 |
Recent Trends in Nutrition |
3 |
|
ND 530 |
Health Promotion |
3 |
|
ND 534 |
Private Practice and Counseling |
3 |
|
ND 535 |
Organization Leadership in Healthcare |
3 |
|
ND 537 |
Entrepreneurship |
3 |
|
ND 561 |
Medical Nutrition Therapy I |
3 |
|
ND 562 |
Medical Nutrition Therapy II |
3 |
|
ND 581 |
Advanced Topics Macronutrients |
3 |
|
ND 582 |
Advanced Topics Macronutrients |
3 |
|
SHPN 549 |
Sports Nutrition I Theory |
3 |
|
SHPN 550 |
Sports Nutrition II Application |
3 |
|
SHPN 575 |
Body Composition for Sports and Performance |
3 |
|
Experiential Learning Courses |
|
|
|
ND 553 |
Preparation for Supervised Experiential Learning |
1.5 |
|
ND 565 |
Supervised Experiential Learning in Community Nutrition |
1 |
|
ND 500 |
Supervised Experiential Learning in Professional Practice |
1.5 |
|
ND 566 |
Supervised Experiential Learning in Food Systems Management |
1 |
|
ND 568 |
Supervised Experiential Learning in Medical Nutrition Therapy (Long-term Care and Acute Care) |
1 |
Program Learning Outcomes
