Program Overview
Overview of the MPH/RD Program
The Master of Public Health (MPH) with a Registered Dietitian (RD) program from the Gillings School is designed for aspiring clinical dietitians who aim to help people live healthier lives through better nutrition. This program offers customized internship placement services to assist students in fulfilling the course and internship requirements to sit for the Commission on Dietetic Registration (CDR) exam.
What You’ll Learn
With the MPH/RD program, students can earn a master’s in public health from a leading school. The program focuses on providing students with a public health background to strengthen their practice as an RD. By earning an RD degree with this program, students will be equipped to provide customized nutritional support enriched by an understanding of the personal, social, economic, and environmental factors affecting clients’ health.
RD Curriculum
The MPH-RD program is a 49-credit program that includes:
- Gillings MPH Core curriculum – 12 credits
- Nutrition and Dietetics Coursework – 31 credits
- Practicum with Dietetic Internship – 3 credits
- Culminating Experience – 3 credits
Required Courses
In addition to the interdisciplinary, 12-credit Gillings MPH Core, the nutrition and dietary coursework includes:
- NUTR 400: Introduction to Nutritional Biochemistry
- NUTR 600: Macronutrient Metabolism
- NUTR 611: Nutrition Across the Life Cycle
- NUTR 620: Micronutrient Metabolism
- NUTR 630: Nutrition Communications, Counseling and Culture
- NUTR 640: Medical Nutrition Therapy
- NUTR 650/L: Food Science and Food Science Lab
- NUTR 723: Public Health Nutrition Management
- NUTR 805: Food and Nutrition Policy
- NUTR 813: Nutritional Epidemiology
- NUTR 992: Nutrition MPH/RD Culminating Experience
Practicum with Dietetic Internship
The program includes a coordinated dietetic internship that qualifies students to sit for the CDR national licensure exam. Students can expect to complete 240 hours of a traditional public health practicum experience and approximately 1,000 hours of a dietetic internship.
Public Health Practicum
The practicum gives students the opportunity to apply theories learned in the classroom in a new or different kind of health care environment. This field experience occurs after completing most of the RD curriculum and must be interactive, not exclusively observational.
Dietetic Internship Experience
The dietetic internship is designed to prepare students to be competitive in the job market, succeed on the CDR exam, and lead a safe and effective dietetics practice. The internship provides a well-rounded experience integrating clinical and public health skills in various settings.
Phases of the Dietetic Internship
- Public Health Nutrition Experience: Under the mentorship of a public health nutritionist or dietitian preceptor, students practice community assets mapping and gathering information on health resources available in their community.
- Clinical Nutrition Experience: Students practice clinical dietetics with an RD’s supervision, assessing and supporting the nutritional needs of patients with acute and chronic illnesses.
- Advanced Nutrition Experience: Students work full-time as a clinical dietitian at an organization involved in nutritional health and well-being, developing their career goals and facilitating the transition from student to professional.
Culminating Experience
In the required Culminating Experience, students write a major paper on a public health issue related to nutrition science and/or dietetics.
Accreditation
The UNC Gillings School of Global Public Health MPH-RD Program is accredited as a Future Education Model Graduate Program by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
Why Become a Registered Dietitian?
Registered dietitians provide one-on-one counsel, support, and motivation to help clients improve their health through nutrition. As a public health-prepared RD, graduates can:
- Assess the dietary needs of clients in diverse settings.
- Design meal plans for patients recovering from acute and chronic illness.
- Provide medical nutrition therapy in hospital settings and long-term care facilities.
- Advocate for affordable, nutritious food choices in their community.
- Oversee meal programs in food service settings.