Master of Science and Dietetic Internship

Earn your M.S. and complete your Dietetic Internship

Degree Types:
Master's
Modality:
On Campus
Schedule:
Full Time

Our mission in the M.S./D.I. program is to provide an environment in which dietetic interns like you will acquire the knowledge, competencies, skills, and professionalism needed to be future leaders in the diverse field of dietetics. Graduates will be skilled entry-level registered dietitians with a strong scientific foundation in nutrition therapy, coupled with hands-on experience in relevant areas of dietetic practice. We promote a strong commitment to citizenship, collaboration, and ethical standards. Dedication to the highest level of patient and community service forms the foundation for all we do.

Our students also benefit from the expertise of many other highly qualified registered dietitians who supervise affiliations outside of Tufts Medical Center, including WIC programs, the Joslin Diabetes Center, Dialysis Clinic, Incorporated (DCI), and the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.

Overview

The Combined Master’s Degree/Dietetic Internship Program requires completion of a Master of Science degree. You will receive a Master of Science degree from Tufts University and after completion of the program, it may be possible to continue in pursuit of a doctorate.

The Combined Master’s Degree/Dietetic Internship Program follows the Tufts University Friedman School Academic Calendar for Boston Degree Programs.

The Combined Master’s Degree/Dietetic Internship Program offered by the Frances Stern Nutrition Center (FSNC), Tufts Medical Center and the Friedman School of Nutrition Science and Policy at Tufts University, is a full time 20 month program. Successful completion of the program fulfills requirements for eligibility to take the Registration Examination for dietitians upon completion of the program.

A Verification Statement is issued by and signed by the Dietetic Internship Director after the student has demonstrated satisfactory completion of at least 2096 hours of supervised practice. This statement is issued upon completion of the dietetic internship and Master of Science degree. If a student has not satisfactorily completed the following requirement, a Verification Statement will not be issued.

The Frances Stern Nutrition Center has been accredited by the accrediting body of the Academy of Nutrition and Dietetics, currently the Accreditation Council for the Education in Nutrition and Dietetics (ACEND) since 1936 as a dietetic internship designed specifically to train clinical nutritionists. This program's area of emphasis is clinical nutrition, which was chosen because we believe that solid preparation in clinical nutrition and medical nutrition therapy provides a strong basis for the training of a competent entry-level dietitian because clinical healthcare teams are increasingly reliant upon RDs to optimize outcomes in both preventive and therapeutic management of health and disease. Upon satisfactory completion of the program, the student is eligible to take the examination to become a Registered Dietitian. 

Goal 1: Program graduates will be competent entry-level registered dietitians with special expertise in clinical nutrition therapy that have a foundation needed to practice nutrition successfully in a variety of areas (such as clinical dietetics, health promotion, disease prevention, palliation, research, industry, or government). 

  • Objective 1.1: At least 80% of interns complete program requirements within 30 months (150% of program length).
  • Objective 1.2: Of graduates who seek employment, at least 85% are employed in nutrition and dietetics or related fields within 12 months of graduation.
  • Objective 1.3: At least 90% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
  • Objective 1.4: The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
  • Objective 1.5: 85% of employers who respond to the employer survey are satisfied with our graduates’ preparation for entry-level practice.
  • Objective 1.6: The program’s first-time pass rate (graduates who pass the registration exam on the first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 90%.
  • Objective 1.7: 90% of graduates who respond to the alumni survey will rate themselves satisfied with their clinical training as preparation for their professional positions at one and five years post-graduation. 

Goal 2:  Program graduates will practice with a strong commitment to citizenship, collaboration, and ethical standards and successfully navigate current and future professional issues and challenges. 

  • Objective 2.1: 95% of graduates will conduct their professional practice and personal behavior in accordance with the Academy of Nutrition and Dietetics’ Code of Ethics. 
  • Objective 2.2:  85% of graduates who respond to the alumni survey will report an understanding of leadership and management issues and approaches in a variety of organizational systems.
  • Objective 2.3: 85% of graduates who respond to the alumni survey will report the attainment of the knowledge and skills needed to participate in nutrition research.
  • Objective 2.4: 50% of graduates who respond to the alumni survey will have a professional publication.
  • Objective 2.5: 50% of graduates who respond to the alumni survey will have submitted a poster or provided a nutrition related presentation to a professional or community audience. 

Meeting our goals over the past 9 years:

  • 100% of enrolled students have completed the program within 150% of time or 30 months.
  • 100% of our graduates have taken the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.
  • 98% of our graduates passed the CDR credentialing exam for dietitian nutritionists within the first year.
  • 98% of our graduates who sought employment were employed in dietetics within twelve months of program completion.
  • 100% of employers of our graduates are satisfied with our graduate’s preparation for entry-level practice
  • 100% of graduates indicate they are satisfied with their clinical training.

Additional program outcome data is available upon request. Please contact Dietetic Internship Director, Kelly Kane at kelly.kane@tuftsmedicine.org for further information. 

Prerequisites

A Baccalaureate degree from an accredited college or university; a minimum university cumulative grade point average of 3.0 is preferred.

The school has permanently removed the GRE as a requirement. Read more on our admissions page

COMPLETION OF THE DIDACTIC PROGRAM IN DIETETICS ACADEMIC REQUIREMENT. For information concerning academic requirements for Academy membership and for general information concerning application to dietetic internships, refer to Become a Registered Dietitian Nutritionist (Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190, Chicago, Illinois 60606-6995 or 800-877-1600) or the Accreditation Council for Education in Nutrition in Dietetics or ACEND 120 South Riverside Plaza, Suite 2190, Chicago, IL, 60606-6995, acend@eatright.org or 800-877-1600, ext. 5400.

Deadline for Application 

The deadline for application to the Combined Dietetic Internship / Master's Degree Program at Frances Stern Nutrition Center/Tufts University is January 15, 2026. You may opt to apply for Early Decision for the Fall 2025 admission. The Early Decision Deadline is October 8, 2025. Do not send any materials directly to Tufts University. 

Frances Stern Nutrition Center Dietetic Internship participates in the Centralized Online Dietetic Internship Application (DICAS) and only participates in the spring admissions cycle. In addition to the DICAS application, you are also required to complete and submit the Tufts University Friedman School of Nutrition Science and Policy application form.  Do NOT send materials directly to FSNC or Tufts University. 

Selection Criteria 

Application to the Combined / Master's Degree/Dietetic Internship Program requires successful completion of the Didactic Program in Dietetics requirements and fulfillment of the application process noted above. 

Interns are selected based on: 

  • Scholastic achievement 
  • Professional references 
  • Written and oral expression 
  • Leadership abilities 
  • Professional activities 
  • Work experience 
  • GRE scores (optional) 

Application Checklist 

  • Submit personal statement, recommendations, and transcript through this application. 
  • DICAS charges $50 for the first application and $25 for each additional application. 
  • Complete Application Information and Academic History Section 
  • Do NOT submit essays, recommendations, or other supporting material through the online application.   
  • Pay a $70 application fee through the online application system. 

Note: The cost for participating in the Dietetic Internship Centralized Application System (DICAS) is separate from the Tufts Application Fee.

Notification and Acceptance 

Early Decision Applicants 

If students wish to apply for Early Decision for the Fall 2026 start date, the application deadline is October 8, 2025. 

 Early Decision Applicants will be notified if they are accepted, waitlisted, or rejected from the program by November 1, 2025. Applicants have until 5 pm EST on November 15, 2025 to accept or decline the internship appointment.  

Regular Decision Applicants 

If students wish to apply for Regular Decision for the Fall 2026 start date, the application deadline is January 15, 2026. 

Regular Decision Applicants will be notified if they are accepted, waitlisted, or rejected from the program by March 1, 2026. Applicants have until 5 pm EDT on March 15, 2026 to accept or decline the internship appointment.  

Phase II Selection 

If the combined MS/DI program has open positions after the March deadline, the following procedures will be followed to fill open positions. 

Monday, March 16, 2026 – If there are open positions, applicants who are interested in participating in the Phase II selection can update and submit their application to the on DICAS. Applications must be submitted by April 1, 2026, but will be reviewed on a rolling basis. 

  • New applicants must meet the application requirements as stated above, including completing an application to the Friedman School of Nutrition Science and Policy at Tufts University 

If you are interested in learning more about the combined MS/DI program, virtual open houses take place on the third Thursday of every month at 1:30 pm EST. Please email Kelly.Kane@tuftsmedicine.org to register.

The Combined Master’s Degree/Dietetic Internship Program requires completion of a Master of Science degree and is the only ACEND-accredited program offered through the Friedman School of Nutrition Science and Policy at Tufts University. The student receives a Master of Science degree from Tufts University. 

The Combined Master’s Degree/Dietetic Internship Program follows the Tufts University Friedman School Academic Calendar for Boston Degree Programs. 

The Combined Master’s Degree/Dietetic Internship Program offered by the Frances Stern Nutrition Center (FSNC), Tufts Medical Center, and the Friedman School of Nutrition Science and Policy at Tufts University, is a full-time 20-month program. Successful completion of the program fulfills requirements for eligibility to take the Registration Examination for Dietitian Nutritionists.

A Verification Statement is issued by and signed by the Dietetic Internship Director after the student has demonstrated satisfactory completion of at least 2096 hours of supervised practice. This statement is issued upon completion of the dietetic internship and Master of Science degree. If a student has not satisfactorily completed the following requirement, a Verification Statement will not be issued. 

Frances Stern Nutrition Center 

The Frances Stern Nutrition Center was established in 1918 by Frances Stern, a pioneer in the field of applied nutrition. The Center was the first organization of its kind in the world and has served as a model for many other nutrition clinics in the U.S. and abroad. 

In the early 1900s most people did not understand the fundamental principles of nutrition. Frances Stern, a well-respected nutritionist for the US Department of Agriculture, recognized this problem and simply suggested, "Someone should show them." Taking her own advice to heart, Stern revolutionized nutritional education by using visual aids in her instruction. She believed that it is better to show rather than tell people how much they can eat. 

Tufts Medical Center 

Nutrition resources at the Tufts Medical Center include both adult and pediatric clinical programs for hospitalized and ambulatory patients, as well as the Frances Stern Nutrition Center. Tufts Medical Center is the major clinical unit affiliated with the Tufts University School of Medicine. Tufts Medical Center has established a national and international reputation for research, teaching, patient care, and graduate and postgraduate education. 

Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts 

Scientists at the HNRCA examine how nutrition impacts healthy aging and the role nutrition plays in preventing diseases of aging. The HNRCA, which is an independent research facility located two blocks away from the Friedman School on the Tufts Boston campus, was established in 1977 as a unique partnership between the USDA and the University.  Many of the scientists at the HNRCA’s 20 research labs are also Friedman School faculty.  Friedman students have unique opportunities to conduct research under the supervision of HNRCA scientists who have international stature in their respective areas of research expertise. 

Boston Food Allergy Center 

The Boston Food Allergy Center offers patients with food allergy and/or food-associated gut disorders comprehensive state-of-the-art diagnostic studies and treatments including oral food challenges, skin prick testing, patch testing, component-resolved diagnostics, endoscopies, as well as various breath tests to evaluate for H. pylori, small intestinal bacterial overgrowth (SIBO) and various food intolerances. Students will work with Dr. John Leung, a US-trained physician triple board-certified in Allergy/Immunology, Gastroenterology, and Internal Medicine in reviewing clinical history, physical exam, and previous laboratory, histological, and endoscopic data, confirming a diagnosis and providing a customized nutrition therapy plan. 

The combined MS/dietetic internship is predominantly an in-person experience with a few limited remote rotations. A personal laptop with a camera and microphone is required for use during remote rotations. All supervised practice rotation sites and preceptors are provided for the student. Credit will not be provided for prior learning experiences.

MGH Weight Center/Tufts Medicine Weight and Wellness Center 

Students take part in the multidisciplinary care approach to obesity management. They observe and participate in individual and group counseling sessions. In addition, they are exposed to both the medical and surgical approaches to weight loss. Typically, two to three weeks are spent in the Tufts Medical Center Weight and Wellness Center (partial remote rotation) and three weeks are spent in the MGH Weight Center (in person). 

Affiliations in Inpatient Acute Care 

Clinical Experiences in Tufts Medical Center Inpatient Acute Care Setting: Interns are precepted in each specialty area by dietitians having expertise in the various specialty areas listed below (all in person).

Adult 

Students function in the role of a clinical dietitian in an acute care hospital setting under the supervision of the clinical dietitians who have specialized expertise in particular areas of nutrition intervention. The students initially observe the dietitian and assist in daily tasks. They are later given individuals, groups, or a floor of patients to screen, assess, develop care plans, monitor, and counsel under the supervision of the dietitian. Interns also perform nutrition-focused physical exams to evaluate for muscle/fat wasting, edema, ascites, etc. and calculate each patient’s estimated energy requirements.  Each rotation provides a gradual increase in patient acuity and type of nutrition intervention required. The students' experience is enhanced by attendance at team conferences, medical and surgical rounds, journal review. Additionally, interns attend and actively participate in weekly nutrition support rounds with dietitians and physicians. Journal articles and other readings pertinent to each rotation are available as resources. Students are also responsible for assuring that food service to patients is appropriate. They interact with the Food Services Department and are responsible for communicating pertinent patient information to them. 

a. Cardiology/Heart Failure

In this three week introduction to acute care, the dietetic intern develops basic skills in nutrition assessment, planning, implementation, monitoring, and appropriate medical record documentation for patients with the following problems: cardiomyopathy, congestive heart failure, myocardial infarction, atherosclerosis, heart transplantation, postoperative surgical needs, and hyperlipidemias. The intern will develop appropriate nutrition care plans, monitor status, and provide nutrition education for these patients. 

b. General Medicine / General Surgery I 

During this three week rotation, the intern uses their newly acquired skills in nutrition assessment for more complicated medical patients including renal, cardiac, diabetes, gastrointestinal, and the aging population. In addition, the dietetic intern identifies the special nutrition needs of surgical patients by assuming responsibility for the nutrition care of patients on the following surgical services: vascular, oncology, gastroenterology, gynecology, cardiothoracic, bariatric surgery, and general surgery. They develop appropriate nutrition care plans for patients on various modified diets are involved in education of patients and families. Interns are also introduced to patients on enteral nutrition and become familiar with the nutrient content of standard enteral formulas and are able to recognize indications for use. 

c. General Medicine II/Solid Organ Transplantation

During this three-week rotation, the intern continues to refine their nutrition assessment skills on more complicated medical patients as well as patients pre- and post-solid organ transplantation. They work with patients receiving enteral nutrition and may be introduced to patients on parenteral nutrition.

d.  Hematology/ Oncology/ Bone Marrow Transplant 

In this three week rotation, interns provide nutrition care to patients having different types of cancers, including solid tumors, leukemias, lymphomas, and myelodysplastic syndromes. They also identify the special nutrition needs of patients post bone marrow transplant and become familiar with chemotherapeutic agents and their side effects. Interns continue to practice their skills related to enteral and parenteral nutrition. and are introduced to parenteral nutrition during this three week rotation if not previously introduced. 

e.  Critical Illness/Nutrition Support 

In this final three-week inpatient acute care rotation, interns provide nutrition care to patients with critical illness in the medical and surgical intensive care units. Interns attend and contribute to daily medical rounds and are responsible for designing and implementing enteral and parenteral nutrition support regimens. 

Advanced Clinical Experience/Staff Relief 

In this affiliation, interns assume total responsibility for inpatient nutrition care in an assigned area for a two to four-week period (in person). 

Food Service Management 

Through experience and observation, students develop skills in managing time and other resources; establishing safe and sanitary practices; purchasing, receiving and storing of food; developing, implementing and evaluating menus; providing for quality control; educating food service employees. The administrative and management skills developed in this affiliation promote greater effectiveness and adaptability in both clinical and community nutrition. It takes place at Tufts Medical Center's Food Service Department led by Sodexo during a two to three week period (in person). 

Optional Affiliation 

An affiliation of about three weeks' duration in an area of special interest to the intern is planned. This is done to allow students to explore an area of interest or to permit a more in-depth experience in a specific area. The Optional Affiliation time is application-oriented, whereas Senior Independent Study (Senior Project) is more research-oriented and is usually designed towards producing a publication. Students can plan their own optional rotation or can choose from a rotation from the following options: Joslin Diabetes Center (diabetes-focused), Children’s Hospital Boston (pediatric-focused), or Kate Farms formulas (industry-focused). All affiliation choices must be discussed with and approved by the Dietetic Internship Director 

The combined MS/dietetic internship is predominantly an in-person experience with a few limited remote classes. A personal laptop is required for use during remote classes. Students wishing to view the MS or PhD degree requirement worksheet associated with their year of entry for the most accurate requirements. 

Required Courses 

Seven core courses are required for all students and are taught at the Friedman School of Nutrition Science and Policy. The core courses include: 

  • Nutritional Biochemistry (NUTR 315) (In Person) 
  • Advanced Medical Nutrition Therapy (NUTR 316) (In Person) 
  • Principles of Epidemiology (NUTR 204) (In Person) 
  • Fundamentals of Nutrition Policy and Programming: How Science and Practice Interact (NUTR 203; common substitute NUTB 206) or other approved policy class of choice (In Person) 
  • Statistical Methods for Health Professionals I and II (NUTB 250 and NUTB 350) (Online)
  • Advanced Clinical Nutrition Practice in Kidney Disease (NUTR 0374) (In Person) 
  • Senior Project (enroll via NUTR 497: Directed Study)  

Electives 

The remainder of graduate course work consists of additional elective courses for a total of 33 credits. Students have the opportunity to take elective courses in the graduate degree programs at Tufts University School of Medicine Master of Public Health program, Harvard University School of Public Health, Brandeis University, Boston College, Boston University, and Graduate School of Arts and Sciences at Tufts University, as well as at the Friedman School of Nutrition Science and Policy. 

Joint Internship Classes 

Lectures by prominent Boston physicians, dietitians, and other experts are offered regularly in joint classes for all the dietetic internships of Greater Boston and throughout Massachusetts including, Beth Israel-Deaconess Medical Center, Massachusetts General, Brigham and Women’s Hospital, Simmons University, Boston University, University of New Hampshire, Delicious Living Nutrition, Hebrew Rehabilitation Center, and University of Massachusetts at Amherst. This gives interns a chance to meet professional colleagues and to become familiar with the extensive health care resources of the city.  Topics include: Nutrition Support, Sports Nutrition, Weight and Health, Pediatrics, Diabetes, Eating Disorders, Gut Health, Motivational Interviewing, Nutrition Policy, Private Practice/Entrepreneurship, Sustainability, Nutrition Communications, and others. Some class days are in-person, while others are remote. 

Program Timeline 

First Year (Entering Student) 

Orientation (August) 

Review of: 

  • Program 
  • Policy and Procedures 
  • Schedule 
  • Code of Ethics 
  • Scope of Practice Framework 
  • Standards of Practice 
  • Standards of Performance for Dietetics Professionals 

Coursework (No Rotations) (September - December)

Courses: 

  • Nutritional Biochemistry (NUTR 315) 
  • Principles of Epidemiology (NUTR 204) 
  • Statistical Methods for Health Professionals I (NUTB 250) 
  • Fundamentals of Nutrition Policy and Programming: How Science and Practice Interact (NUTR 203; common substitute NUTB 206) 
  • 1 or 2 Electives 
  • Seminars and Joint Class Days 

Clinical Re-orientation, Coursework, and Rotations (January - May)  

Courses: 

  • Advanced Medical Nutrition Therapy (NUTR 316) 
  • Statistical Methods for Health Professionals II (NUTB 350), and Joint Class Days 

Rotations (may include): Food Service, Ambulatory, Management, Weight and Wellness Center, Dental, Research 

Vacation: Spring Break (typically third week of March) 

Second Year (Senior Student) (June - May) 

Coursework and Rotations (June – August) 

Student program evaluation at the end of the first year. 

Meeting with graduating second year students to get advice and feedback. 

Coursework: Begin work on Senior Project (enroll via NUTR 497: Directed Study)

3-4 electives required prior to graduation for a minimum of 33 credits.

Rotations may include: Inpatient Acute Care, Neonatal ICU, MGH Weight Center, WIC/Public Health, Renal, Boston Food Allergy Center, Optional, Staff Relief, any first-year rotations not completed 

Vacation:  One week to be taken anytime from June of the second year until the end of the program. 

Coursework and Rotations (September – December) 

Coursework: Advanced Clinical Practice in Kidney Disease (NUTR 374); Continue work on Senior Project  

(enroll via NUTR 497: Directed Study),  

possible elective (3-4 required prior to graduation) 

Rotations may include: Inpatient Acute Care, Neonatal ICU, MGH Weight Center, USDA HNRCA, Renal, Boston Food Allergy Center, Optional, Staff Relief, any first year rotations not completed 

Seminars 

Vacation: One week in December (typically the week of Christmas) 

Coursework and Rotations (January – May) 

Coursework: Complete work on Senior Project (enroll via NUTR 497: Directed Study), possible elective

Rotations may include: Inpatient Acute Care, Neonatal ICU, MGH Weight Center, WIC/Public Health, USDA HNRCA, Renal, Boston Food Allergy Center, Optional, Staff Relief, any first year rotations not completed 

Seminars: Jean Inman RD Exam Review Course 

Transfer of Courses Previously Taken 

A student may transfer toward their Master of Science/Dietetic Internship degree program a course previously taken at other universities or other Tufts University schools, provided the course was not used toward another degree. Transfer of a course(s) does not reduce the cost of the Dietetic Internship degree program. Only courses that have been taken within the last five years at regionally accredited U.S. universities are routinely considered for transfer. Students who wish to transfer courses taken outside the U.S. or for courses taken more than five years prior to enrollment should discuss the possibility with the Academic Dean and exceptions will be made on a case-by-case basis. The maximum quantity of transfer courses as semester hour units allowed for M.S./Dietetic Internship degree program is 6 semester hour units. 

The following materials are required for a course to be considered for transfer of semester hour units: 

  1. An official transcript demonstrating a grade of B or better in the course and showing the year the course was taken; 
  1. A detailed syllabus, in English. (Note: if a syllabus is not available, students may petition the Academic Dean to substitute course notes or other material); 
  1. The amount of the Friedman School semester hour units requested; 
  1. A completed Petition for Transfer of a Course form with all of the above information. 

 

Successful completion of the Combined MS/Dietetic Internship requires:

  1. Obtaining all undergraduate transcripts, including Didactic Program in Dietetics (DPD) coursework, demonstrating attainment of an undergraduate degree and a DPD verification statement.
  2. Completion of 2096 supervised practice hours
  3. Completion of all Tufts University Friedman School Master of Science degree requirements. Please refer to the Degree Requirement Worksheet for the specific coursework.
  4. Meeting all objectives for required affiliations including satisfactory completion of all internship rotations, assignments, attendance, and behavioral requirements, and following all policies and procedures of the FSNC Dietetic Internship
  5. Payment of the clinical training fee and tuition in fullSatisfactory evaluations by clinical staff and faculty, completed and shared with students upon completion of each required experience, which confirm attainment of all competencies outlined for the internship including successful completion of:
    1. Clinical Case Presentation
    2. Journal Club Presentation
    3. Sample Professional Development Portfolio
    4. Legislative Assignment
    5. Minimum 8 hours of community service
    6. Obtaining all rotation evaluations

Upon successful completion of the MS/DI program, the intern will receive a Dietetic Internship Verification Statement and the student’s information will be submitted to the Commission on Dietetics Registration (CDR) for eligibility for the RD exam. The Dietetic Internship Verification Statement and submission to CDR will not be provided until all the above requirements are met. 

The combined Master of Science/Dietetic Internship program provides the education and training necessary to become a Registered Dietitian Nutritionist (RDN). Completion of educational programs and supervised practice that are ACEND-accredited is required for the training to become a RDN. Our program is an ACEND-accredited supervised practice program designed to be undertaken after completion of a baccalaureate degree from an accredited college university and the Didactic Program in Dietetics. Since January 1, 2024, the Commission on Dietetic Registration (CDR) requires a minimum of a master’s degree to be eligible to take the credentialing exam to become a RDN.  In addition, CDR requires that individuals complete coursework and supervised practice in program(s) accredited by ACEND. Graduates who successfully complete the ACEND-accredited dietetic internship program at Tufts University/Tufts Medical Center are eligible to take the CDR credentialing exam to become a RDN. The Registration Exam requirements are set by CDR. After successfully passing the Registration Examination, graduates can practice as RDNs. For more information about educational pathways to become a RDN click here.

Graduates must complete continuing professional educational requirements to maintain registration as a RDN. In most states, graduates also must obtain licensure or certification to practice. The Board of Registration of Dietitians/Nutritionists grants licenses to qualified individuals who comply with the requirements of the statute. The Board also ensures that licensees have complied with continuing professional education requirements necessary to maintain current knowledge and renew their license.

While state interpretations of statutes may vary, it is ACEND's considered opinion that this program meets the educational requirements for dietetics licensure and certification in all states. However, completing an ACEND-accredited academic program alone does not qualify an individual for licensure or certification as a RDN in any state. Individuals should review their state's licensing statutes and regulations to understand the specific requirements, including supervised practice and examinations, needed to obtain a dietetics license. More information about state licensure and certification can be found at this link: State Licensure

The Master of Science/Dietetic Internship program is designed to meet the educational requirements for the State of Massachusetts. Determinations regarding professional licensure and certification eligibility associated with this program are outlined below.

  • The Program meets the educational requirements for professional licensure and/or certification as an entry-level registered dietitian in Alabama, Alaska, Arkansas, Connecticut, Delaware, Washington DC, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Washington, West Virginia, Wisconsin, and Wyoming.

Since no licensure or certification exists in some states, a determination has not been made as to whether or not the program meets the educational requirements for professional licensure and/or certification as an entry-level registered dietitian in: Arizona, California, Colorado, Michigan, and Virginia.

The Combined Dietetic Internship/Master’s Degree Program at the Frances Stern Nutrition Center, Tufts Medical Center, is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. The next program review is scheduled for Fall 2025. ACEND is a specialized accrediting body recognized by the Commission on Recognition of Postsecondary Accreditation and the United States Dept of Education. 

Contact ACEND: 
(800) 877-1600 ext. 5400 
acend@eatright.org 
Accreditation Council for Education in Nutrition and Dietetics 
120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995 

*The Combined Dietetic Internship/Master's Degree will participate in the online dietetic internship centralized application process (DICAS). Please see the "How to Apply" tab below for further instructions. 

Program Costs (2025-2026) 

Accepted students can apply for financial aid. For information about financial aid, please refer to the Office of Financial Aid page. 

Scholarships

All admitted students are automatically considered for small merit scholarships. For students who wish to apply for a small financial need-based scholarship, a separate form will be sent after acceptance. Recipients of these awards will be notified by June.

Loan Deferment

For students entering the program with undergraduate student loans, the principal payment on the loan may be deferred while enrolled in the combined MS/DI program, which is full time. Interest may accrue during deferment dependent upon the type of loan. Please refer to your lender for details regarding your loan repayment.

Expenses for one year of a two-year program 

 Tuition: $27,336 
 Fees: $660 
 Health Insurance: $988 
 Clinical Training Fee*: $10,000 
 Total Direct Costs 
 $38,984
 
Books & Supplies: $750 (including a laptop with a camera and microphone is needed for remote learning and distance education) 
 Room & Board (off-campus): $22,726
 Transportation/Travel: $802 
 Personal: $3,600  
 Drug Test : $100 
 Loan Fees :$902 
 Total Indirect 
 $28,130 
 
 Expenses Covered by Program  
 CORI check, OIG check, Liability Insurance  
 Total 
 $63,346 

*The Dietetic Internship has a one-time Clinical Training Fee of $20,000 charged by Tufts Medical Center. Students may request an increase in their financial aid to cover this expense.

Graduates of our program hold a variety of positions in the fields of nutrition and policy. Learn more about the Ellie Block and Family Career Services Center, a dedicated career services center for the Friedman School. 

Academics 

  • Dean, health professions school 
  • Faculty member, coordinated undergraduate program in dietetics 
  • College instructor  
  • Full professor in a dental school 
  • Dietetic internship director 

Clinical  

  • Director of Clinical Nutrition Services 
  • Dietitian on an inpatient nutrition support team 
  • Adult clinical inpatient dietitian 
  • Advanced practice dietitian at a veteran’s hospital 
  • Nutritionist in ambulatory services of a teaching hospital  
  • Nutritionist in a rehabilitation institute 
  • Clinical nutritionist in a community hospital 
  • Transplant dietitian in a teaching hospital 
  • Pediatric inpatient dietitian 
  • Pediatric clinical nutrition specialist 
  • Neonatal intensive care unit dietitian 

Ambulatory/Private Practice 

  • Dietitian in private practice 
  • Nutritionist in an outpatient bariatric center 
  • Dietitian in a wellness center 
  • Nutritionist at an athletic facility 

Research 

  • Research unit project manager 
  • Research coordinator 
  • Principal research dietitian  
  • Metabolic kitchen supervisor 
  • Pediatric researcher at a children's hospital and research institute 
  • Clinical research dietitian 

Community 

  • Senior program manager for a community based pediatric nutrition initiative 
  • Nutritionist for neighborhood health centers  
  • Dietitian in a maternal and infant care center 
  • State food and nutrition specialist (cooperative extension) 
  • Nutritionist at a health center  
  • Community health dietitian 
  • Nutrition communication specialist at a dairy council 

Industry/Leadership 

  • Chief Executive Officer at a dairy council 
  • Healthcare marketing associate 
  • Consultant for private health organization 
  • Nutrition consultant at a healthcare management company 
  • Innovations manager 

Food Service 

  • Senior Director of food and nutrition service 
  • Nutritionist in the private sector - food industry 
  • Project manager at a restaurant company that focuses on sustainability and local sourcing 
  • Formula Room manager 

Global  

  • Global nutrition advisor at a global development organization 
  • Health and nutrition coordinator at a global humanitarian organization 
  • Treasurer for a non-profit educational farm and community dedicated to service in sustainability and the arts 

Publishing  

  • Managing editor at a nutrition journal 

Additionally, alumni of the Frances Stern Nutrition Center have been employed by a wide range of companies and organizations, including the World Health Organization, Oke USA Fair Trade Fruit Company, Mathematica, Bon Appetit Management Company, The Almond Board, USDA, California Department of Public Health, Equal Exchange Program, Kaiser Permanente, DynaMed, Med Mark Nutrition Labeling Initiative, Plenitud PR, Agha Khan Foundation. 

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