Nutrition, MSPH
The MSPH Nutrition Program emphasizes the social and environmental determinants of nutrition problems and how to solve them through nutritional assessment of populations, community nutrition actions, health promotion programs, and food and nutrition policies. The program trains future public health nutritionists to manage programs and shape policies that improve the nutritional health and food security of populations. A full spectrum of contexts is addressed, including problems of sustainable development in low- and middle-income countries, and dual burden problems (under- and over-nutrition) common to middle- and high-income countries. Students who have previously completed an accredited didactic program in dietetics have the option to complete a Dietetic Internship jointly with the MSPH program.
Program Competencies
- Identify the major types of food and nutrition-related health problems in domestic and international settings and the factors that cause them.
- Apply various methods to assess the food security and nutritional status of populations, including anthropometric, biochemical, clinical, dietary, and ecological methods.
- Develop a theory-based public health intervention or program
- Develop a plan to monitor and evaluate a public health intervention or program, based on a theory of change.
- Conduct analysis of nutrition and food security data using statistical software, including the interpretation and communication of results.
- Examine the rationale of major policies and programs that affect food, nutrition, and health.
- Apply the concept of public health programming and evaluation to food, nutrition, and health problems.
The MSPH in Nutrition requires 45-46 credits that include:
| Course ID | Title | Credits |
|---|---|---|
| SPHTM Foundational Requirements (15 credits) | ||
| SPHL 6020 | Foundations in Public Health | 3 |
| SPHL 6050 | Biostatistics for Public Health | 3 |
| SPHL 6060 | Epidemiology for Public Health | 3 |
| SPHL 6070 | Health Systems Policy and Management | 3 |
| SPHL 6080 | Design Strategies in Public Health Programs | 3 |
| Program Course Requirements (15-22 credits) | ||
| SBPS 6030 | Social and Behavioral Aspects of Health | 3 |
| SBPS 6340 | Monitoring and Evaluation of Health Programs | 3 |
| SBPS 6750 | Population Nutrition Assessment | 3 |
| SBPS 6770 | Food and Nutrition Policy | 3 |
| SBPS 6610 | Local Food Systems & Nutrition | 3 |
| SBPS 6690 | Essentials of Public Health Nutrition * | 3 |
| SBPS 6780 | Nutrition in Low- and Middle-Income Countries * | 3 |
| SPHL 7950 | Integrative Learning Experience (or SBPS 7980 **) | 0-1 |
| SPHL 9980 | Applied Practice Experience | 0 |
| Electives (9-15 credits) | ||
| Total Credit Hours | 45-46 | |
* Students with an undergraduate degree in nutrition or dietetics or equivalent coursework can waive these courses and take extra electives.
**This course meets the requirement for an Integrated Learning Experience.
Applied Practice Experience (SPHL 9980)
All students in the MSPH in Nutrition will complete an applied practice experience under the supervision of a qualified professional in public health. This part of the curriculum usually occurs after foundational courses are complete.
Integrated Learning Experience (SPHL 7950 or SBPS 7980)
To complete their Integrated Learning Experience, students in the MSPH Nutrition Program will enroll in a 1-credit capstone course (SBPS 7980 Professional Practice Seminar in Nutrition). As an alternative, students can enroll in a 0-credit (SPHL 7950) option to complete a thesis-like Public Health Analysis with a professor in the program.
Model Course Schedule
| Year 1 | ||
|---|---|---|
| Fall | Credit Hours | |
| SPHL 6020 | Foundations in Public Health | 3 |
| SPHL 6080 | Design Strategies in Public Health Programs | 3 |
| SBPS 6030 | Social and Behavioral Aspects of Health | 3 |
| SBPS 6690 | Essentials of Public Health Nutrition | 3 |
| Credit Hours | 12 | |
| Spring | ||
| SPHL 6060 | Epidemiology for Public Health | 3 |
| SPHL 6070 | Health Systems Policy and Management | 3 |
| SBPS 6340 | Monitoring and Evaluation of Health Programs | 3 |
| SBPS 6610 | Local Food Systems & Nutrition | 3 |
| Credit Hours | 12 | |
| Summer Session | ||
| SPHL 9980 | Applied Practice Experience | 0 |
| SPHL 6050 | Biostatistics for Public Health | 3 |
| Credit Hours | 3 | |
| Year 2 | ||
| Fall | ||
| SBPS 6750 | Population Nutrition Assessment | 3 |
| SBPS 6770 | Food and Nutrition Policy | 3 |
| Elective | 3 | |
| Elective | 3 | |
| Credit Hours | 12 | |
| Spring | ||
| SBPS 6780 | Nutrition in Low- and Middle-Income Countries | 3 |
| SPHL 7950 | Integrative Learning Experience (or SBPS 7980 **) | 0-1 |
| Elective | 3 | |
| Credit Hours | 6-7 | |
| Total Credit Hours | 45-46 | |
Students completing the MSPH in Nutrition with a Dietetic Internship begin courses in the summer semester and complete the Dietetic Internship in year 2.