Program Requirements
General Program Requirements:
Number of Credits Required Beyond the Baccalaureate: 48
Required Courses:
| Code | Title | Credit Hours |
|---|---|---|
| College Core Course | ||
| ±á¸é±Ê¸éÌý5001 | Current and Emerging Issues in Public Health and Health Professions | 0 |
| Public Health Core Courses | ||
| ·¡±·³Õ±áÌý5004 | Environmental Health | 1.5 |
| ·¡±Êµþ±õÌý5006 | Biostatistics and Applied Analysis of Health | 4.5 |
| ·¡±Êµþ±õÌý5101 | Fundamentals of Epidemiology | 3 |
| ±á±Ê²ÑÌý5006 | Political and Economic Aspects of Health | 3 |
| ³§µþ³§Ìý5001 | Fundamentals of Public Health | 3 |
| ³§µþ³§Ìý5002 | Program Planning, Theory, and Practice | 3 |
| Nutrition Courses | ||
| ±·±«°Õ¸éÌý5187 | Nutrition Education and Counseling | 3 |
| ±·±«°Õ¸éÌý5035 | Nutritional Biochemistry | 3 |
| ±·±«°Õ¸éÌý5087 | Food Preparation and Management I | 1.5 |
| ±·±«°Õ¸éÌý5387 | Dietetics Experiential Learning | 3 |
| ±·±«°Õ¸éÌý5525 | Food Preparation and Management II | 1.5 |
| ±·±«°Õ¸éÌý5535 | Medical Nutrition Therapy | 3 |
| ±·±«°Õ¸éÌý5887 | Cultural and Community Nutrition | 3 |
| ±·±«°Õ¸éÌý5835 | Nutrition Through the Lifecycle | 3 |
| ³§µþ³§Ìý5015 | Public Health Nutrition | 3 |
| MPH Fieldwork Experience | ||
| ±·±«°Õ¸éÌý9289 | MPH Fieldwork I | 3 |
| ±·±«°Õ¸éÌý9389 | MPH Fieldwork II | 3 |
| Total Credit Hours | 48 | |
Proposed Plan of Study Outlined by Year and Term
| Year 1 | ||
|---|---|---|
| Fall | Credit Hours | |
| ·¡±Êµþ±õÌý5101 | Fundamentals of Epidemiology | 3 |
| ±á¸é±Ê¸éÌý5001 | Current and Emerging Issues in Public Health and Health Professions | 0 |
| ±·±«°Õ¸éÌý5035 | Nutritional Biochemistry | 3 |
| ³§µþ³§Ìý5001 | Fundamentals of Public Health | 3 |
| Ìý | Credit Hours | 9 |
| Spring | ||
| ·¡±Êµþ±õÌý5006 | Biostatistics and Applied Analysis of Health | 4.5 |
| ±·±«°Õ¸éÌý5087 | Food Preparation and Management I | 1.5 |
| ±·±«°Õ¸éÌý5187 | Nutrition Education and Counseling | 3 |
| ³§µþ³§Ìý5015 | Public Health Nutrition | 3 |
| Ìý | Credit Hours | 12 |
| Year 2 | ||
| Summer I | ||
| ±á±Ê²ÑÌý5006 | Political and Economic Aspects of Health | 3 |
| ³§µþ³§Ìý5002 | Program Planning, Theory, and Practice | 3 |
| Ìý | Credit Hours | 6 |
| Summer II | ||
| ±·±«°Õ¸éÌý9289 | MPH Fieldwork I | 3 |
| Ìý | Credit Hours | 3 |
| Fall | ||
| ·¡±·³Õ±áÌý5004 | Environmental Health | 1.5 |
| ±·±«°Õ¸éÌý5525 | Food Preparation and Management II | 1.5 |
| ±·±«°Õ¸éÌý5535 | Medical Nutrition Therapy | 3 |
| ±·±«°Õ¸éÌý9389 | MPH Fieldwork II | 3 |
| Ìý | Credit Hours | 9 |
| Spring | ||
| ±·±«°Õ¸éÌý5387 | Dietetics Experiential Learning | 3 |
| ±·±«°Õ¸éÌý5835 | Nutrition Through the Lifecycle | 3 |
| ±·±«°Õ¸éÌý5887 | Cultural and Community Nutrition | 3 |
| Ìý | Credit Hours | 9 |
| Ìý | Total Credit Hours | 48 |
Minimum Grade to be Earned for All Required Courses:ÌýB-
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 (SBSÌý9289 and SBSÌý9389) 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.