by our College Data Analytics TeamThe main focus area for this major is Food & Nutrition. For more details on this concentration, visit its profile page.
Food, Nutrition & Related Services is a major offered under the family, consumer and human sciences program of study at Samford University. We’ve gathered data and other essential information about the master’s degree program in nutrition, such as if the program is offered online, ethnicity of students, how many students graduated in recent times, and more.
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In 2019-2020, the average part-time graduate tuition at Samford was $888 per credit hour for both in-state and out-of-state students. Information about average full-time graduate student tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $20,587 | $20,587 |
| Fees | $640 | $640 |
If you’re interested in online learning, you’re in luck. Samford does offer online classes in its nutrition master’s degree program. To see if the school offers distance learning options in other areas, visit the Samford Online Learning page.
All of the students who received their Master’s in nutrition in 2019-2020 were women.
None of the nutrition master’s degree recipients at Samford in 2019-2020 were awarded to racial-ethnic minorities*.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 0 |
| Hispanic or Latino | 0 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 2 |
| International Students | 0 |
| Other Races/Ethnicities | 7 |
Food, Nutrition & Related Services students may decide to major in one of the following focus areas.
| Focus Area | Annual Graduates |
|---|---|
| Food & Nutrition | 9 |
*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.
