International Health, MSPH, Human Nutrition - Dietitian
Program Overview
Master of Science in Public Health (MSPH) International Health, Human Nutrition - Dietitian
Overview
The Dietitian program seeks to attract and train future experts in public health nutrition across a range of professional interests and backgrounds. Entry into the Master of Science in Public Health (MSPH) program in Human Nutrition requires, at a minimum, a bachelors degree and eight prerequisite courses.
Requirements for Admission
- A bachelors degree
- Eight prerequisite courses
- For important information regarding ACEND accreditation, tuition, prerequisites, and curriculum, please refer to the MSPH, Human Nutrition - Dietitian homepage.
- International students in F-1 status who complete this program and obtain post-completion Optional Practical Training (OPT) may be eligible for the STEM OPT Extension.
Advising Faculty
- Laura Caulfield
Program Requirements
Course location and modality can be found on the BSPH website. For a full list of program policies, please visit the MSPH Human Nutrition - Dietitian webpage.
Course List
| Course List Code | Title | Credits |
|---|---|---|
| PH.220.600 | International Travel Preparation, Safety, & Wellness | 1 |
| PH.220.602 | Global Approaches to Public Health and Society | 3 |
| PH.220.611 | IH Professional Seminar Series Part 1: Cross-disciplinary Connecting and Communicating with Clarity | 0.5 |
| PH.220.612 | IH Professional Seminar Series Part 2: Putting Your Best Foot Forward on Paper | 0.5 |
| PH.220.613 | IH Professional Series Part 3: Interpersonal Engagement and Networking Skills | 0.5 |
| PH.220.614 | IH Professional Series Part 4: Incorporating and Negotiating Across Diverse Perspectives | 0.5 |
| PH.220.841 | International Health Masters Independent Goals Analysis | 1 |
| PH.221.602 | Applications in Managing Health Organizations | 3 |
| PH.550.860 | Academic & Research Ethics at BSPH | |
| PH.222.641 | Principles of Human Nutrition in Public Health | 4 |
| PH.222.642 | Assessment of Nutritional Status | 3 |
| PH.222.644 | Nutrient Metabolism | 3 |
| PH.222.654 | Food, Culture, and Nutrition | 4 |
| PH.222.655 | Nutrition and Life Stages | 3 |
| PH.222.657 | Food and Nutrition Policy | 2 |
| PH.222.658 | Critical Thinking in Nutrition | 1 |
| PH.222.860 | Graduate Nutrition Seminar | 1 |
| PH.140.621 | Statistical Methods in Public Health I | 4 |
| PH.140.622 | Statistical Methods in Public Health II | 4 |
| PH.140.623 | Statistical Methods in Public Health III | 4 |
| PH.140.624 | Statistical Methods in Public Health IV | 4 |
| PH.140.651 | Methods in Biostatistics I | 4 |
| PH.140.652 | Methods in Biostatistics II | 4 |
| PH.140.653 | Methods in Biostatistics III | 4 |
| PH.140.654 | Methods in Biostatistics IV | 4 |
| PH.340.721 | Epidemiologic Inference in Public Health I | 5 |
| PH.550.604 | Qualitative Reasoning in Public Health | 2 |
| PH.224.690 | Qualitative Research Theory and Methods | 3 |
| PH.224.691 | Qualitative Data Analysis | 3 |
| PH.222.815 | Human Nutrition - Registered Dietitian (RD) Program Practicum | 28 |
| PH.222.850 | Msph Capstone Human Nutrition | 4 - 16 |
| PH.182.640 | Food- and Water- Borne Diseases | 3 |
| PH.222.651 | Nutrients in Biological Systems | 2 |
| PH.222.652 | Nutrition in Disease Treatment and Prevention | 3 |
| PH.222.661 | Designing Healthy Diets | 2 |
| PH.222.664 | Food insecurity and nutrition: Partnering with community organizations to make change | 2 |
| PH.222.671 | Developing Skills in Clinical Nutrition I: Medical Terminology & Laboratory Value Assessment | 0.5 |
| PH.222.672 | Developing Skills in Clinical Nutrition II: The Nutrition Care Process (NCP) and Nutrition Focused Physical Exam (NFPE) | 0.5 |
| PH.222.673 | Developing Skills in Clinical Nutrition III: Nutritional Counseling Across the Life Span | 1 |
| PH.222.674 | Developing Skills in Clinical Nutrition IV: Expanded Studies | 1 |
| PH.552.601 | Foundational Principles of Public Health | 0.5 |
Program Policies
For a full list of program policies, please visit the MSPH Human Nutrition - Dietitian webpage where students can find a link to the most recent Academic Guide.
MSPH Human Nutrition - Dietitian Program Learning Outcomes
According to the requirements of the Council on Education for Public Health (CEPH), all BSPH degree students must be grounded in foundational public health knowledge.
Educational Objectives
The MSPH program in Human Nutrition is designed to train professionals to focus on understanding and solving public health problems in food and nutrition across a diverse societal landscape. The MSPH degree in Human Nutrition prepares students to assume professional, technical, and management positions within public health nutrition programs or government, international or non-governmental agencies, universities, hospitals, and private industry.
Overall Program Goal
There are four overarching academic competencies that students are expected to master during the course of their Master's degree program. Students should:
- Demonstrate knowledge of public health nutrition problems and characterize these problems in terms of measurable indicators
- Identify nutrition problems of public health importance; analyze and synthesize relevant data; and develop and implement prevention, control, and evaluation plans
- Participate in a field, laboratory, or clinical experience related to nutrition research or programs from the conception of ideas through design, management, monitoring, data collection, and analysis
- Communicate through written reports, oral presentations, and other media nutrition information of high technical quality and program or policy relevance
Program Concentration Competencies
- Explain the roles of energy, macronutrients, and micronutrients in biological processes and functions;
- Examine the biological, social, cultural, and behavioral influences on nutrition in the different stages of human development;
- Examine appropriate measures and indicators of dietary intake, physical activity, nutritional status, and metabolic dysfunction to characterize the nutritional health or risks of individuals or populations;
- Propose policy options to address specific food and nutrition problems in a given setting or context;
- Apply cultural information to the development, implementation, and evaluation of nutrition intervention programs;
- Apply theories of behavior change and counseling techniques as part of the nutrition care process;
- Formulate dietary recommendations considering cross-cultural factors to meet the needs of individuals, communities, and populations;
- Employ multiple management tools to assess the food environment and food access landscape and to develop a project plan to enhance nutrition services for community organizations.