by our College Data Analytics TeamDietetics/Dietitian is a concentration offered under the dietetics and clinical nutrition services major at Marshall University. We’ve pulled together some essential information you should know about the master’s degree program in dietetics, including how many students graduate each year, the ethnic diversity of these students, whether or not the degree is offered online, and more.
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In 2019-2020, the average part-time graduate tuition at Marshall University was $1,176 per credit hour for out-of-state students. The average for in-state students was $491 per credit hour. Information about average full-time graduate student tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $7,506 | $19,840 |
| Fees | $1,322 | $1,322 |
Online degrees for the Marshall University dietetics master’s degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the Marshall University Online Learning page.
Women made up around 93.8% of the dietetics students who took home a master’s degree in 2019-2020. This is in the same ballpark of the nationwide number of 92.5%.
Of those graduates who received a master’s degree in dietetics at Marshall University in 2019-2020, 21.9% were racial-ethnic minorities*. This is about the same as the nationwide number of 21%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 2 |
| Hispanic or Latino | 3 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 22 |
| International Students | 2 |
| Other Races/Ethnicities | 3 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
