Department of Food and Nutrition

If you're passionate about food, health and nutrition, now is the time to pursue your interest at Framingham State University. We offer a variety of undergraduate, graduate and professional development programs to give you the competitive edge in today's health and wellness market place.

At our traditional New England campus, you'll find that excellence goes hand-in-hand with intellectual development and enrichment.  We offer a small, close-knit community of faculty and students.  By keeping classes small our dedicated faculty members can provide you with individualized advising and career counseling.  We attract the highest caliber faculty who offer you a diverse and enriching curriculum.  In fact, our Food and Nutrition graduates have a high pass rate on the national Registration Exam for Dietitians.

Learn more about our:

Our Undergraduate, Graduate and Professional Development Programs

With the connection between diet, health and disease expanding, more people are looking for ways to stay healthy. Now is the time to launch your career in food and nutrition at Framingham State University.

Enroll in one of our undergraduate, graduate or professional development programs and you will embark on a course of study that will challenge, excite and change the way you think about the world of food, health and nutrition.

When you graduate, you'll have the tools, knowledge and opportunity to shape the future of wellness and health care delivery systems, the nutrition education process, and the changing food environment.

Undergraduates: If you're just getting started, choose from one of three programs:

Graduate Programs: If you've already earned your bachelor's degree and are interested in a master's degree, we offer several options:

Professional Development Programs: If you are exploring a new career path or want to meet continuing education requirements, check out our graduate certificate and professional development programs:

Steps to Become a Registered Dietitian

  • Complete a minimum of a bachelor’s degree at a US regionally accredited university or college including course work accredited or approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.
  • Complete an ACEND-accredited supervised practice program and receive a Verification Statement. The accredited supervised practice program can be
    • combined with undergraduate or graduate studies through a Coordinated Program OR
    • through a Dietetic Internship at a health-care facility, community agency, or a foodservice corporation
  • Pass a national examination administered by the Commission on Dietetic Registration (CDR).


The Nutrition and Dietetics and the Coordinated Program in Dietetics concentrations are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995; 312-899-0040, extension 5400;

News and Announcements
FSU Food and Nutrition hosted a Massachusetts Dietetic Association meeting on April 17, 2014. Student presentations were featured in this 9th annual Medical Nutrition Therapy FYI. The following Coordinated Program in Dietetics students and topics were presented: Kirtan Singh, Cinnamon & Type 2 Diabetes Treatment; Alison Lang, Liberalization of Cholesterol restriction in the elderly; Amanda Meisner, Albumin and prealbumin as markers of malnutrition; Michelle Landstrom, Efficacy of sodium restrictions on Congestive Heart Failure; Taylor Pierce, Probiotics/symbiotics for Inflammatory Bowel Disease; Mary Challis, Mono- and polyunsaturated fats and Non-alcoholic Fatty Liver Disease (NAFLD); Jane MacKeen, Wheat Dependent Exercise Induced Anaphylaxis. Research presented was originally developed for the Seminar in Clinical Nutrition course taught by Dr. Suzanne Neubauer, Department of Food and Nutrition. Attendees received two hours of continuing education credits and had an opportunity to network prior to the presentations over a light supper.
Michelle Landstrom, Amanda Meisner, Jennifer Navaroli, and Kirtan Singh, Food and Nutrition students, presented posters at the April 11th Massachusetts Dietetic Association Annual Nutrition Convention and Exposition held at the Framingham Sheraton. Research presented was originally developed for a Seminar course in 2013-14 taught by Dr. Suzanne Neubauer, Department of Food and Nutrition. Posters are accepted following a peer review process. Poster topics included: The Role of Medium Chain Fatty Acids in Weight Management (Landstrom); The effects of intermittent fasting on weight loss and metabolism (Meisner); The Gluten Free, Casein Free Diet for the Treatment of Autism (Navaroli); and The effect of cranberry products on UTI (Urinary Tract Infection) Prevention (Singh).

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PO Box 9101

Framingham, MA 01701-9101


Phone: 508-620-1220

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