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  1. Programs
  3. Nutrition and Food Systems

Nutrition and Food Systems

University of Kentucky

Master's DegreeCIP: 51.3101

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Lexington, Kentucky

    South Limestone, Lexington, Kentucky, 40506-0032

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingSocial PerceptivenessCritical ThinkingLearning StrategiesMonitoringJudgment and Decision MakingService Orientation

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityBiologyMedicine and DentistryTherapy and Counseling

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningSpeech ClarityWritten ExpressionNear VisionFluency of IdeasCategory FlexibilityInformation Ordering

Tasks

  • Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
  • Prepare a major meal, following recipes and determining group food quantities.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio

Technology

Analytical or scientific softwareData base user interface and query softwareMedical softwareCalendar and scheduling softwareEnterprise resource planning ERP softwareCloud-based data access and sharing softwareGraphics or photo imaging software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculatorsAutomated blood pressure cuffsBioelectric impedance machinesGlucometersHydrostatic weighing machinesKetone metersManual blood pressure cuffsMetabolic cartsPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitors

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: advanced (Level 4)(based on Master's Degree)

  • Departmental nutrition care standards — establish, evaluate, and continuously improve protocols that govern patient monitoring, assessment, and reporting across an entire dietary department.
  • Strategic menu and diet program development — design evidence-based nutritional programs for diverse populations at an organizational or community-system level, setting dietary policy direction.
  • Food service operational model — lead the planning, execution, and quality evaluation of large-scale meal production systems across multiple facilities or service lines.
  • Dietetic technician workforce development — mentor and train emerging and developing staff, design competency-based onboarding curricula, and oversee continuing education in a healthcare organization.
  • Interdisciplinary leadership — chair or co-lead nutrition-focused workgroups within health care teams, integrating dietary expertise into broader patient care improvement initiatives.
  • Job specifications and HR frameworks — author comprehensive job descriptions, performance standards, and staffing models for nutrition and food service personnel at an organizational level.
  • Organizational nutrition research agenda — direct multi-project research support activities, coordinate data collection across teams, and translate findings into departmental policy and practice.
  • Technology and systems optimization — evaluate, select, and implement medical, ERP, and analytical software platforms to modernize nutrition informatics and food service management across the organization.
  • Regulatory and safety compliance leadership — interpret law, government, and public safety standards to establish departmental policies ensuring full compliance across all food production and patient care functions.
  • Stakeholder communication and advocacy — present nutrition program outcomes, resource needs, and strategic recommendations to executive leadership, boards, or community health partners using high-level written and oral communication.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported