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家庭和消费者科学文学硕士-营养学。
Master of Arts in Family and Consumer Sciences - Dietetics
学历文凭
Masters Degree
专业院系
Department of Family and Consumer Sciences
开学时间
课程时长
课程学费
国际学生入学条件
Applicants must also have a minimum undergraduate grade point average GPA of 3.0 on a 4.0 scale Nondegree probationary status may be granted to students with a GPA between 25 and 299 Students with that GPA range may establish eligibility for regular admission to WMU by completing nine credit hours of approved graduate level courses toward their MA with a grade of B or better in each course
Test of English as a Foreign Language TOEFL 80 iBT graduate.
TOEFL Essential 8 Graduate.
International English Language Testing System IELTS Academic - 6.5 graduate.
Pearson Test of English Academic Module PTE - 54 graduate.
Test of English as a Foreign Language TOEFL 80 iBT graduate.
TOEFL Essential 8 Graduate.
International English Language Testing System IELTS Academic - 6.5 graduate.
Pearson Test of English Academic Module PTE - 54 graduate.
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雅思考试总分
6.5
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雅思考试指南
- 雅思总分：6.5
- 托福网考总分：80
- 托福笔试总分：550
- 其他语言考试：Duolingo - 115.
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课程简介
家庭和消费科学专业的硕士课程集中于饮食学，是为目前的饮食实习生或注册营养师设计的，他们希望获得与现有专业技能相辅相成的硕士学位。学生在营养科学领域获得15个学分，在补充领域（例如成人教育，课程计划，赠款撰写，家庭生活教育和研究方法）中获得15个学分。
The M.A. in family and consumer sciences with a concentration in dietetics is designed for current dietetic interns or registered dietitians desiring a master's degree that complements existing professional skills. Students earn 15 credit hours in nutritional science and 15 credit hours in complementary areas such as adult education, program planning, grant writing, family life education, and research methods.
The M.A. in family and consumer sciences with a concentration in dietetics is designed for current dietetic interns or registered dietitians desiring a master's degree that complements existing professional skills. Students earn 15 credit hours in nutritional science and 15 credit hours in complementary areas such as adult education, program planning, grant writing, family life education, and research methods.
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