Program Requirements
General Program Requirements:
Number of Credits Required Beyond the Baccalaureate: 48
Required Courses:
| Code | Title | Credit Hours |
|---|---|---|
| College Core Course | ||
| HRPR 5001 | Current and Emerging Issues in Public Health and Health Professions | 0 |
| Public Health Core Courses | ||
| ENVH 5004 | Environmental Health | 1.5 |
| EPBI 5006 | Biostatistics and Applied Analysis of Health | 4.5 |
| EPBI 5101 | Fundamentals of Epidemiology | 3 |
| HPM 5006 | Political and Economic Aspects of Health | 3 |
| SBS 5001 | Fundamentals of Public Health | 3 |
| SBS 5002 | Program Planning, Theory, and Practice | 3 |
| Nutrition Courses | ||
| NUTR 5015 | Nutrition Education and Counseling | 3 |
| NUTR 5035 | Nutritional Biochemistry | 3 |
| NUTR 5087 | Food Preparation and Management I | 1.5 |
| NUTR 5387 | Dietetics Experiential Learning | 3 |
| NUTR 5525 | Food Preparation and Management II | 1.5 |
| NUTR 5535 | Medical Nutrition Therapy | 3 |
| NUTR 5815 | Cultural and Community Nutrition | 3 |
| NUTR 5835 | Nutrition Through the Lifecycle | 3 |
| SBS 5015 | Public Health Nutrition | 3 |
| MPH Fieldwork Experience | ||
| NUTR 9289 | MPH Fieldwork I | 3 |
| NUTR 9389 | MPH Fieldwork II | 3 |
| Total Credit Hours | 48 | |
Proposed Plan of Study Outlined by Year and Term
| Year 1 | ||
|---|---|---|
| Fall | Credit Hours | |
| EPBI 5101 | Fundamentals of Epidemiology | 3 |
| HRPR 5001 | Current and Emerging Issues in Public Health and Health Professions | 0 |
| NUTR 5035 | Nutritional Biochemistry | 3 |
| SBS 5001 | Fundamentals of Public Health | 3 |
| Credit Hours | 9 | |
| Spring | ||
| EPBI 5006 | Biostatistics and Applied Analysis of Health | 4.5 |
| NUTR 5015 | Nutrition Education and Counseling | 3 |
| NUTR 5087 | Food Preparation and Management I | 1.5 |
| SBS 5015 | Public Health Nutrition | 3 |
| Credit Hours | 12 | |
| Year 2 | ||
| Summer I | ||
| HPM 5006 | Political and Economic Aspects of Health | 3 |
| SBS 5002 | Program Planning, Theory, and Practice | 3 |
| Credit Hours | 6 | |
| Summer II | ||
| NUTR 9289 | MPH Fieldwork I | 3 |
| Credit Hours | 3 | |
| Fall | ||
| ENVH 5004 | Environmental Health | 1.5 |
| NUTR 5525 | Food Preparation and Management II | 1.5 |
| NUTR 5535 | Medical Nutrition Therapy | 3 |
| NUTR 9389 | MPH Fieldwork II | 3 |
| Credit Hours | 9 | |
| Spring | ||
| NUTR 5387 | Dietetics Experiential Learning | 3 |
| NUTR 5815 | Cultural and Community Nutrition | 3 |
| NUTR 5835 | Nutrition Through the Lifecycle | 3 |
| Credit Hours | 9 | |
| Total Credit Hours | 48 | |
Minimum Grade to be Earned for All Required Courses: B-
Culminating Events:
Supervised Experiential Learning:
Students have the opportunity to synthesize and integrate the knowledge and skills acquired in coursework through Supervised Experiential Learning (SEL) that includes 280 hours in clinical, 140 hours in foodservice and 500 hours in public health settings. SEL counts toward the hours required by ACEND and CEPH, the accrediting bodies for dietetics and public health.
During the clinical and foodservice SEL, students develop skills and judgment needed by practicing RDNs. During the public health SEL, students have a rich public health experience, taking a deep dive into the population needs and assets, community context, and environmental influences. The public health SEL provides students with the opportunity to develop expertise in a specific area of public health nutrition and to contribute to the public health nutrition body of knowledge.
Evaluative Paper:
As part of the public health SEL, students work with their preceptor and instructor for Fieldwork I and II (SBS 9289 and SBS 9389) to develop a nutrition intervention or program evaluation. This is an exciting opportunity to build on existing knowledge, develop unique public health nutrition skills, and practice as a public health nutritionist.