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Graduate Nutritional Sciences

Objectives

The Graduate Program in Nutritional Sciences has three major objectives:

  1. To foster a program of excellence with specialized expertise in the study of human nutritional issues with emphasis on the needs of the underserved poor, ethnic minorities, and disadvantaged populations
  2. To prepare competent graduate professionals in the field of human nutrition, with the skills and abilities to improve the nutritional wellbeing and the quality of life for individuals and families
  3. To conduct disciplinary and interdisciplinary research to improve the nutritional wellbeing and the quality of life of ethnic minorities and the underserved.

 

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Admission Requirements

A cumulative grade point average of 3.0 on a 4.0 scale is preferred and a cumulative grade point average of 3.0 in major course work is required. Each graduate department may have additional "special admission requirements" which are noted on this page.

  • Completed on-line application and signature page
  • The non-refundable $75 application fee (Waivers accepted for FAMU Feeder Program and McNair Scholars)
  • Official transcripts should be expedited electronically through the National Student clearing house http://www.studentclearinghouse.org/ or http://www.parchment.com/.
  • GRE Scores (Only official score reports are accepted within 5 years of the test date) www.gre.org
  • Statement of Academic and Research Interest
  • Autobiographical Sketch (Personal biography)
  • Resume
  • Three letters of recommendation

Master of Science

A student who does not meet the above requirement may be admitted as a provisional degree student. Two categories of students may be admitted provisionally into the master's programs of the Graduate School:

  1. those who have the minimum 3.0 cumulative grade point average (GPA) and who would otherwise qualify for regular degree admission status except for deficiencies in course preparation and
     
  2. those who have less than the minimum 3.0 cumulative average but who on other grounds are judged by the department as capable of completing a graduate program. A student having only a bachelor's degree from an accredited institution who is admitted into the master's programs in the latter category must have a GPA of 2.7; students admitted from graduate programs must have a cumulative GPA of 3.0 in graduate courses. All students admitted provisionally may take a minimum of nine credit hours per semester and are allowed a maximum of one year to qualify as a regular degree student. However, students in this category who were admitted with less than a 3.0 GPA must complete 12 graduate credits during the academic year.

Students seeking the Master of Science in Nutrition must show evidence of successful completion of the following undergraduate courses: one year of general chemistry*, one year of organic chemistry*, one semester of biochemistry, and two semesters of nutrition. These courses are considered deficiencies for students who have not previously enrolled in them. 

Doctor of Philosophy

Students desiring to enter the Ph.D. program in nutrition must: hold a master's degree and show evidence of having successfully completed at least one year of general chemistry*,  lecture and lab, one year of organic chemistry*, two semesters of nutrition, and one semester of biochemistry.

Program Faculty

  • Dr. Celia Batista Almeida, Associate Professor and Chair

celia.desouzabatista@howard.edu |

  • Dr. Sapna Batheja,  Assistant Professor and Dietetic Clinical Coordinator

sapna.batheja@howard.edu |

  • Dr. Chimene Castor, Associate Professor

chimene.castor@howard.edu |

  • Dr. Avis P. Graham, Assistant Professor and Director of the Coordinated Program in Dietetics

apgraham@howard.edu |

  • Dr. Thomas V. Fungwe, Professor

thomas.fungwe@howard.edu |

  • Dr. Avis P. Graham, Adjunct Faculty

apgraham@howard.edu |

  • Dr. Allan A. Johnson, Professor and Director of Graduate Studies

ajohnson@howard.edu |

  • Dr. Katherine Manuel, Assistant Professor and Director of the Coordinated Program in Dietetics

kmmanuel@howard.edu |

  • Dr. Oyonumo E. Ntekim, Associate Professor

     oyonumo.ntekim@howard.edu |

  • Dr. Linda Thompson, Assistant Professor

      linda.thompson@howard.edu |