Southeast Missouri State University launched a new Master of Science in Applied Nutrition (MSAN) to meet the evolving national standards for dietitian credentialing—while also preparing students to take the lead in addressing community health, sports performance and even stress management through food.
The graduate program, which blends academic coursework with 1,000 hours of supervised experiential learning, was developed in response to new Registered Dietitian (RD) requirements that took effect in 2024. The MSAN is designed to streamline the process, helping students build clinical skills, complete practice hours, and earn a graduate degree in a single, competency-based pathway.
“We wanted to make sure our students had a program that not only meets the new standards, but also reflects the real-world challenges dietitians face today,” said Dr. Charlotte Cervantes, assistant professor and director of the didactic program in dietetics. “The MSAN does just that. From hospitals and health departments to school districts and sports teams, our students are out there making a difference from day one.”
In both the MSAN and the undergraduate nutrition program, students benefit from hands-on learning environments that mirror the profession. In addition to commercial foods labs and clinical rotations, students provide nutrition education to groups ranging from children and college athletes to older adults and underserved communities. Cervantes says students are trained to take a holistic approach to health and to see the power of food beyond the plate.
“Nutrition is a dynamic science,” she said. “Our faculty bring in current research and insights from practicing dietitians to make sure students are learning what’s truly relevant right now—whether that’s how nutrition supports athletic performance or helps manage stress levels.”
Public service is also built into the curriculum. Several SEMO students currently serve as Public Health AmeriCorps members through a partnership with the Missouri Physical Activity & Nutrition Program (MPAN), gaining experience with community organizations like the St. Louis Food Bank, Operation Food Search, the Southeast Food Bank and South Side Farms.
Research is another pillar of SEMO’s nutrition programs. Graduate students complete capstone projects on topics such as clinical outcomes in hospital patients, sports performance strategies, and new food product development. Undergraduate students have presented research at conferences and even published in peer-reviewed journals.
The results speak for themselves. SEMO nutrition graduates are working as registered dietitians in hospitals, public schools, wellness centers and collegiate athletic departments across the country. One standout alumna, Dolapo “Dop” Balogun, is now a sports dietitian for the University of Pittsburgh’s men’s and women’s basketball teams.
“She’s an incredible example of where a SEMO nutrition degree can take you,” Cervantes said. “She was just in my class last week, sharing her journey with current students. Seeing that full-circle moment was incredibly rewarding.”
To learn more about the undergraduate or graduate nutrition programs at SEMO, visit semo.edu/nutrition.