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The thesis is designed for nutritional science graduates to apply foundational sciences and integrate evidence-based guidelines to the development and application of a nutrition-based research project. Students will select a topic that incorporates one or more of the disciplines of nutritional sciences, such as integration of food and nutritional sciences, foodservice systems, management, nutrition education and counseling, the nutrition plan of care, leadership and/or service to the community. A research/abstract manuscript for publication will be submitted in a professional and ethical format. This course is distributed over the course of two semesters, 3 credits beginning the third semester and 3 credits during the final semester of the Program.
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