BS/MS Department of Foods and Nutrition, University of Georgia
Effective for students enrolling in the graduate program in 2013
Subject to change
Contact: Dr. Mary Ann Johnson, FDN Graduate Coordinator, mjohnson@fcs.uga.edu and your
undergraduate advisor.
Application: Students typically apply at the end of their junior year or during the semester that they will
have completed 90 credit hours and when grades for organic chemistry, biochemistry, and at least one
semester of physiology are showing on their transcript (“C” or better). Applications must be completed
by May 15 for fall admission or December 15 for spring admission.
Program of study
Six semester credit hours of course work used to fulfill graduate degree requirements may be used jointly
to fulfill undergraduate degree requirements. For Honors Students, 12 semester credit hours of course
work used to fulfill graduate degree requirements may be used jointly to fulfill undergraduate degree
requirements. Because 121 semester credit hours are required to complete the undergraduate majors, 30
hours are required for the MS, and 36 hours are required for the MS non-thesis, the following number of
hours are required:
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Undergraduate student admitted to MS:
Undergraduate student admitted to MS non-thesis:
Honors student admitted to MS:
Honors student admitted to MS non-thesis:
145 semester credit hours
151 semester credit hours
139 semester credit hours
145 semester credit hours
It is proposed that these courses be taken at the graduate level and count for dual credit in the
undergraduate and graduate program:
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



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Consumer Foods majors: FDNS 6100 Micronutrient Nutrition, FDNS 7010 Directed Research in
Foods and Nutrition (3 credits)
Honors Consumer Foods majors add 6 credit hours from the following: FDNS 6650 Experimental
Study of Food (4 credits), FDNS 6510 Nutrition Related to the Human Life Cycle, FDNS 6630
Cultural Aspects of Foods, FDNS 6640 Food Sanitation and Safety, FDNS 6600 Food and the
Consumer.
Dietetics majors: FDNS 6100 Micronutrient Nutrition, FDNS 6520 Dietetic Practice and Nutrition
Support
Honors Dietetics majors add 6 credits of FDNS 6530 Medical Nutrition Therapy, FDNS 6500
Nutrition Assessment and Intervention
Nutrition Science majors: FDNS 6100 Micronutrient Nutrition, FDNS 7010 Directed Research in
Foods and Nutrition (2 credits)
Honors Nutrition Science majors: add 6 credits hours from FDNS 6530 Medical Nutrition Therapy (4
credits), FDNS 6510 Nutrition related to the Human Life Cycle (3 credits), FDNS 6550 Nutritional
Biodynamics (3 credits)
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Below is a sample course plan for a 3/2 BS/MS non-thesis with Honors (145 credits required) for students
enrolled in our undergraduate dietetics major, which is our most popular undergraduate major. The
graduate course requirements are shown in bold italics and the undergraduate program of study is based
on the undergraduate dietetics sample course plan
(http://www.fcs.uga.edu/fdn/undergraduate/dietetics.html).
Fall Semester
Spring Semester
Engl 1101
3
Engl 1102
3
Math 1113
3
Social Science
3
CHEM 1211/1211L
4
CHEM 1212/1212L
4
PSYC 1101
3
BIOL 1103/1103L
4
FDNS 2000
1
World Lang. & Culture
3
14
17
STAT 2000
4
MIBO 2500/2500L
4
CHEM 2211/2211L
4
CHFD 2100 or HACE2100
3
SPCM 1100
3
Social Science
3
World Lang & Culture
3
World Lang. & Culture
3
PE
1
FDNS 2100
3
15
16
BCMB 3100
4
CBIO 2210 / 2210L
4
CBIO 2200/2200L
4
FDNS 3100
3
Major Elective
3
FDNS 3610/3610L
4
FDNS 3600/3600L
4
FDNS 4600
3
15
14
FDNS 6100
3
FDNS 6530
4
FDNS 4610
1
FDNS 4620
2
FDNS 4510
3
FDNS 4540
3
FDNS 6500
3
FDNS 6520
2
FDNS 4645
Major electives
2
3
FDNS 8560
FDNS 8580
2
2
15
15
FDNS 6400
3
FDNS 4660
3
FDNS 8900
2
Graduate Elective #2
3
Graduate Statistics
3
Graduate Elective #3
3
Graduate Elective. #1
3
FDNS 7210
3
Undergraduate elective
1
12
12
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Admission Standards
Admission to the joint BS/MS program will generally occur at the end of the student’s junior year in the
department of foods and nutrition. To be admitted to the graduate program, students must have completed
90 semester credit hours of college coursework. Preference for admission to the joint program would be
given to students who have:
1. Earned a GPA on all college course work in foods and nutrition (FDNS), biology (BIOL), cell
biology (CBIO), veterinary physiology (VPHY), chemistry (CHEM), and biochemistry (BCMB) of
3.2 or better,
2. Earned a GPA on all college course work (overall GPA) of 3.0 or better,
3. Have completed one course in physiology (e.g., CBIO or VPHY) and one course in biochemistry
(e.g., BCMB 3100 or 4010) with grades of “C” or better,
4. Scored a sum of 1000 or better on the Verbal plus Quantitative portions of the GRE,
5. A faculty member who agrees to serve as the Major Professor.
Criteria two through five are the MS admission standards applied to students holding a bachelor’s degree.
Criterion one has been added for students wishing acceptance to this joint degree program.
Students who do not meet these standards at the end of their junior year (90 semester credit hours), may
be admitted after they have completed 105 semester credit hours, if they have attained the required
qualifications at that time.
Admissions Process
Students seeking admittance to the joint BS/MS program must submit a Graduate School application,
complete with recommendations, transcripts, and GRE scores, as well as an application to the department
of foods and nutrition. Applications should be received 5 weeks before the end of the junior year (e.g.,
after 90 semester credit hours have been completed, approximately April 1 (or May 15 if need to
complete organic chemistry, biochemistry, and physiology) OR November 1 (or Dec 15 if need to
complete organic chemistry, biochemistry, and physiology). An updated transcript must be submitted
immediately when the current semester ends.
Refer to our website for complete information about the materials required for admission:
www.fcs.uga.edu/fdn/graduate.
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