Nutrition | Health Studies & Applied Educational Psychology

Back to Health Studies & Applied Educational Psychology

Nutrition

Department of Health Studies & Applied Educational Psychology

Visit Program Website

Program Description

The Program in Nutrition is a vibrant forward-looking program that builds on its rich past. Since its founding in 1909, the Program in Nutrition at Teachers College has been a leader in developing strategies for promoting health through encouraging dietary change.

The Teachers College Program in Nutrition aims to prepare graduates to take a wide range of nutrition positions and is committed to attracting and supporting students who have the drive and motivation to persist and succeed in their careers, especially members of groups historically underrepresented in higher education. We admit students who have undergraduate degrees in a wide variety of fields, students who are career changers, and students who wish to combat health disparities facing low-resource communities. Such students bring valuable knowledge, skills and attitudes to our Program and to the field of nutrition.

Our graduates work in a variety of settings that include health agencies, hospitals, private practice, athletic departments and organizations, media organizations, food advocacy organizations, nutrition education organizations and governments at the local, state, national and international levels. Our graduates work as dietitians in clinical and community capacities and serve as teachers, faculty, or resource specialists in schools and universities. They conduct individual counseling, provide group education, and promote policy and systems change. Many of our graduates are researchers, working in a variety of areas related to behavioral aspects of diet, nutrition education, nutritional epidemiology, public health nutrition, nutrition and exercise, and sustainability of the food system.

  • The mission of our Program is to welcome diverse students, empowering them to become nutrition leaders through a rigorous curriculum and supervised worksite practice. Graduates use research, advocacy, and behavior change strategies to inspire healthy physical activity and food choices, to prevent and manage diet-related medical conditions, to transform the food system, and to improve food access for all.

We include issues about race, equity, and inclusion across our curriculum and provide experiential learning at clinical, community, and food service sites in New York City’s diverse communities. This is paired with our strong foundation in nutrition science, analytical reasoning, and medical nutrition therapy enabling our graduates to develop strong cross-cultural abilities and communication skills.

To educate the next generation of nutrition professionals, the Program offers Master of Science degrees that prepare students to complete the Registered Dietitian Nutritionist (RDN) exam. The Integrated MS-RDN Track degrees offer three specializations: Nutrition Education (NE), Nutrition and Public Health (NPH), and Nutrition and Exercise Physiology (NEP). 

The Program also offers an advanced Ed.M.. degree in Community Nutrition Education, and a Ph.D. in Behavioral Nutrition.

  • Through these degree programs, students gain a thorough grounding in nutrition science, medical nutrition therapy, nutrition education, counseling, community nutrition, as well as in food systems and food justice. 

The Program in Nutrition puts a heavy emphasis on providing students with practical experiences in addition to traditional classroom lectures and discussions. For students in our programs that fulfill requirements to be eligible to take the RDN exam, advanced practicums provide experiences at various clinical nutrition, community nutrition, foodservice, food and nutrition policy and nutrition research sites. A supervised practicum in sports nutrition is included in the Nutrition and Exercise Physiology degree. 

The faculty of the Program in Nutrition are actively engaged in cutting-edge and transformative research, evaluation, policy, and other scholarly activities, and write articles for peer-reviewed journals, books, and reports. Students are an integral part of these activities. Students are welcome to participate in research and demonstration projects within the Program in Nutrition. Faculty research focuses in four main areas: (1) expanding school-based food and nutrition education and healthy school meals; (2) supporting food security and equity through policies and programs; (3) promoting diet adherence and quality of life in children and adults with celiac disease; (4) reducing early childhood caries through healthy diet and oral hygiene. Because of Teachers College’s location in New York City, there are also virtually unlimited opportunities for students to become involved in a variety of food- and nutrition-related activities. 

Students may enroll for all degree programs on a full-time or part-time basis. For the Integrated MS-RDN Track degrees, students can complete the degree and gain eligibility to take the RDN exam in two, three, or four years.

All three of our M.S. degrees, ourEd.M.. degree, and our Ph.D. are STEM degrees.

 

The Teachers College, Columbia University Integrated MS-RDN Track is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics
Academy of Nutrition and Dietetics
120 South Riverside Plaza
Suite 2190
Chicago, Illinois  60606-6995
Phone: 800-877-1600  ext 5400
Website: www.eatrightpro.org/acend 

 

Graduates from the TC Integrated MS-RDN Track will be eligible to take the CDR credentialing exam to become a Registered Dietitian Nutritionist (RDN). Graduates of any one of our three specializations within the Integrated MS-RDN Track will receive a verification statement, which is required to be eligible to sit for the RDN credentialing exam. Upon passing the exam and being awarded the RDN credential by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics, graduates will be eligible (if they so desire) to apply for state licensure or certification, depending upon the state in which they are employed. Completing any of the three Integrated MS-RDN degrees does not automatically grant New York State licensure nor does it allow students to practice within a restricted scope of practice reserved for those who hold a license. Program graduates who plan to stay in New York can find more information here. Graduates who plan to work elsewhere should check licensing laws in the state in which they intend to practice by visiting the CDR State Licensing website.

Degrees

  • Master of Science

    • Points/Credits: 50

      Entry Terms: Fall

      Degree Requirements

      Total Points/Credits: 50

      Core Courses (44 credits)

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)

      • HBSV 4013 Nutritional Ecology (3 credits)

      • HBSV 4014 Community Nutrition (3 credits)

      • HBSV 5010 Advanced Nutrition 1 (3 credits)

      • HBSV 5011 Advanced Nutrition 2 (3 credits)

      • HBSV 5013 Strategies for Nutrition Education and Health Behavior Change (3 credits)

      • HBSV 5014 Analysis of Current Literature and Research in Nutrition (3 credits)

      • HBSV 5015 Nutritional Epidemiology and Assessment (3 credits)

      • HBSV 5016 Food Service Operations and Management (3 credits)

      • HBSV 5018 Nutrition and Human Development (3 credits)

      • HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy 1 (3 credits)

      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy 2 (3 credits)

      • HBSV 5036 Nutrition Counseling (2 credits)

      • HBSV 5350 Global Foods Practicum (1 credit)

      • HBSV 5351 Community Nutrition Education Practicum (1 credit)

      • HBSV 5352 Medical Nutrition Therapy Practicum (1 credit)

      • HBSV 5353 Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum (1 credit)

      • HBSV 5354 Advanced Practicum 1 (1 credit)

      • HBSV 5355 Advanced Practicum 2 (1 credit)

       

      Specialization Courses (6 credits)

      • HBSS 4012 Eating Disorders: Awareness, Prevention, and Treatment (3 credits)

      • A 3-credit elective course focusing on counseling, psychology, or individual and group nutrition education 

      The MS degree requires a substantial integrative project.

       

      Tuition & Fees for Integrated MS-RDN Track in Nutrition Education

      The Integrated MS-RDN Track’s degree in Nutrition Education consists of 50 credits distributed over 24 consecutive months when completed full-time, as follows:

      Year #1:

      Fall semester (9 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session A (7 credits)**

      Summer session B (3  credits)**

      Year #2:

      Fall semester (13 credits)

      Spring semester (4 credits)**

      Summer session A & B (1 credit)**

      *Two 3-credit graduate courses and a 1.5-credit lab will be completed at Lehman College of the City University of New York. These courses are Cultural Foods & Foodways  and Food Science, along with Food Science and Culture Lab. These 7.5 credits are in addition to the 50 credits completed at Teachers College.

      **For students who need full-time status, several courses carry additional contact hours for substantial out-of-classroom activities. Despite a low credit total for a few of the semesters, the associated supervised experiential learning hours as part of the practicum courses at various worksites equate to full-time status.

      Visit the TC Academic Calendar

      A detailed list of estimated program costs can be found on the Integrated MS-RDN Track webpage.

    • Points/Credits: 57

      Entry Terms: Fall

      Degree Requirements

      Total Points/Credits: 57

      Core Courses (44 credits)

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)

      • HBSV 4013 Nutritional Ecology (3 credits)

      • HBSV 4014 Community Nutrition (3 credits)

      • HBSV 5010 Advanced Nutrition 1 (3 credits)

      • HBSV 5011 Advanced Nutrition 2 (3 credits)

      • HBSV 5013 Strategies for Nutrition Education and Health Behavior Change (3 credits)

      • HBSV 5014 Analysis of Current Literature and Research in Nutrition (3 credits)

      • HBSV 5015 Nutritional Epidemiology and Assessment (3 credits)

      • HBSV 5016 Food Service Operations and Management (3 credits)

      • HBSV 5018 Nutrition and Human Development (3 credits)

      • HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy 1 (3 credits)

      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy 2 (3 credits)

      • HBSV 5036 Nutrition Counseling (2 credits)

      • HBSV 5350 Global Foods Practicum (1 credit)

      • HBSV 5351 Community Nutrition Education Practicum (1 credit)

      • HBSV 5352 Medical Nutrition Therapy Practicum (1 credit)

      • HBSV 5353 Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum (1 credit)

      • HBSV 5354 Advanced Practicum 1 (1 credit)

      • HBSV 5355 Advanced Practicum 2 (1 credit)

       

      Specialization Courses (13 credits)

      • BBSR 5593 Nutrition in Exercise and Sport (3 credits)

      • BBSR 4095 Applied Physiology 1 (3 credits)

      • BBSR 5094 Applied Physiology 2 (3 credits)

      • BBSR 5096 Advanced Exercise and Physical Activity Prescription for Health (3 credits)

      • HBSV 5314 Practicum in Sports Nutrition (1 credit)

      The MS degree requires a substantial integrative project.

      Tuition & Fees for Integrated MS-RDN Track in Nutrition and Exercise Physiology

      The Integrated MS-RDN Track’s degree in Nutrition and Exercise Physiology consists of 57 credits distributed over 24- consecutive months when completed full-time, as follows:

      Year #1:

      Fall semester (9 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session A (7 credits)**

      Summer session B (3 credits) **

      Year #2:

      Fall semester (13 credits)

      January session (3 credits)

      Spring semester (8 credits)**

      Summer session A & B (1 credit)**

      *Two 3-credit graduate courses and a 1.5-credit lab will be completed at Lehman College of the City University of New York. These courses are Cultural Foods & Foodways  and Food Science, along with Food Science and Culture Lab. These 7.5 credits are in addition to the 57 credits completed at Teachers College.

      **For students who need full-time status, several courses carry additional contact hours for substantial out-of-classroom activities. Despite a low credit total for a few of the semesters, the associated supervised experiential learning hours at various work sites equate to full-time status.

      Visit the TC Academic Calendar

      A detailed list of estimated program costs can be found on the Integrated MS-RDN Track webpage.

    • Points/Credits: 50

      Entry Terms: Fall

      Degree Requirements

      Total Points/Credits: 50

      Core Courses (44 credits)

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)

      • HBSV 4013 Nutritional Ecology (3 credits)

      • HBSV 4014 Community Nutrition (3 credits)

      • HBSV 5010 Advanced Nutrition 1 (3 credits)

      • HBSV 5011 Advanced Nutrition 2 (3 credits)

      • HBSV 5013 Strategies for Nutrition Education and Health Behavior Change (3 credits)

      • HBSV 5014 Analysis of Current Literature and Research in Nutrition (3 credits)

      • HBSV 5015 Nutritional Epidemiology and Assessment (3 credits)

      • HBSV 5016 Food Service Operations and Management (3 credits)

      • HBSV 5018 Nutrition and Human Development (3 credits)

      • HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy 1 (3 credits)

      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy 2 (3 credits)

      • HBSV 5036 Nutrition Counseling (2 credits)

      • HBSV 5350 Global Foods Practicum (1 credit)

      • HBSV 5351 Community Nutrition Education Practicum (1 credit)

      • HBSV 5352 Medical Nutrition Therapy Practicum (1 credit)

      • HBSV 5353 Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum (1 credit)

      • HBSV 5354 Advanced Practicum 1 (1 credit)

      • HBSV 5355 Advanced Practicum 2 (1 credit)

       Specialization Courses (6 credits)

      • HBSS 4102 Principles of Epidemiology in Health Promotion (3 credits) 

      • HBSS 4112 Social Policy and Prevention (3 credits)

      The MS degree requires a substantial integrative project.

       

      Tuition & Fees for Integrated MS-RDN Track in Nutrition and Public Health

      The Integrated MS-RDN Track’s degree in Nutrition and Public Health consists of 50 credits distributed over 24 consecutive months when completed full-time, as follows:

      Year #1:

      Fall semester (9 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session A (7 credits)**

      Summer session B (3  credits)**

      Year #2:

      Fall semester (13 credits)

      Spring semester (4 credits)**

      Summer session A & B (1 credit)**

      *Two 3-credit graduate courses and a 1.5-credit lab will be completed at Lehman College of the City University of New York. These courses are Cultural Foods and Foodways  and Food Science, along with Food Science and CultureLab. These 7.5 credits are in addition to the 50 credits completed at Teachers College.

      **For students who need full-time status, several courses carry additional contact hours for substantial out-of-classroom activities. Despite a low credit total for a few of the semesters, the associated supervised experiential learning hours at various work sites equate to full-time status.

      Visit the TC Academic Calendar

      A detailed list of estimated program costs can be found on the Integrated MS-RDN Track webpage.

  • Master of Education

    • Points/Credits: 60

      Entry Terms: Fall

      Degree Requirements

      Master of Education: Community Nutrition Education

      The program of study for the 60-point Master of Education (Ed.M.) degree in Community Nutrition Education includes coursework in advanced nutrition and permits stronger emphases in the behavioral sciences, community assessment and planning, and education. A community-based, research, or other integrative project is required.

      In consultation with an academic advisor, students entering the Ed.M. program should consult the various curricula suggested for the Integrated MS-RDN Track in Nutrition and Public Health, Nutrition Education, or Nutrition and Exercise Physiology for guidance in planning the majority of Ed.M. credits. 

      In addition to Core Courses below, students in the Master of Education in Community Nutrition Education program are also required to take:  

      • HBSV 6550 and HBSV 6551 Research Seminar in Nutrition 

      • A Qualitative Research Methods course 

      • Additional electives specific to their integrative project

      Core Courses (44 credits) 

       

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)

      • HBSV 4013 Nutritional Ecology (3 credits)

      • HBSV 4014 Community Nutrition (3 credits)

      • HBSV 5010 Advanced Nutrition 1 (3 credits)

      • HBSV 5011 Advanced Nutrition 2 (3 credits)

      • HBSV 5013 Strategies for Nutrition Education and Health Behavior Change (3 credits)

      • HBSV 5014 Analysis of Current Literature and Research in Nutrition (3 credits)

      • HBSV 5015 Nutritional Epidemiology and Assessment (3 credits)

      • HBSV 5016 Food Service Operations and Management (3 credits)

      • HBSV 5018 Nutrition and Human Development (3 credits)

      • HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy 1 (3 credits)

      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy 2 (3 credits)

      • HBSV 5036 Nutrition Counseling (2 credits)

      • HBSV 5350 Global Foods Practicum (1 credit)

      • HBSV 5351 Community Nutrition Education Practicum (1 credit)

      • HBSV 5352 Medical Nutrition Therapy Practicum (1 credit)

      • HBSV 5353 Nutrition Care Process & Medical Nutrition Therapy 3 + Practicum (1 credit)

      • HBSV 5354 Advanced  Practicum 1 (1 credit)

      • HBSV 5355 Advanced  Practicum 2 (1 credit)

      A substantial integrative departmental project or thesis is also required.

  • Doctor of Education

    • Points/Credits: 75

      Entry Terms: Summer, Fall

      Degree Requirements

      Doctor of Education (Ed.D.)

      Note: The Program in Nutrition is no longer admitting students into the Ed.D. degree. Students are encouraged to consider our Ph.D. program.

      The Doctor of Education offers two areas of specialization: Nutrition Education and Nutrition and Public Health.

      With the importance of nutrition for health promotion and disease prevention and the widespread interest in the safety and sustainability of the food system, there is a need for highly qualified nutrition professionals who are able to develop appropriate policies and programs. 

      The Nutrition Education specialization focuses on leadership roles in many settings, such as colleges and universities, health promotion and disease prevention programs, voluntary health agencies, government and international agencies, businesses, hospitals, and food advocacy organizations, where they work with individuals, groups and communities, and serve as faculty members, program developers, and evaluation and research specialists.

      Program of Study

      The general requirements for the Doctor of Education include a minimum of 90 graduate credits, of which at least 45 must be taken under Teachers College registration. Overall, students will be expected to develop competence in nutrition science, behavioral science, methods of empirical research and data analysis, critical thinking and analysis, and broad areas of scholarship, in addition to developing special skills and knowledge appropriate to their chosen degree in nutrition education or public health nutrition. Students will also be expected to pass a certification examination, usually after the completion of 60 points and Research Seminar in Nutrition (HBSV 6550-6551), and to conduct original research that culminates in the production of a dissertation.

      Students will be expected to take courses in the following categories:

      1. Major field and specialization: 50-60 credits

      2. Research and evaluation: 12-18 credits

      3. Broad and basic areas of professional scholarship: 15-24 credits

      The specific courses selected will depend on the student’s particular background, interests, and goals. In consultation with a faculty advisor, students should develop a program plan early in their course of study to provide a rational basis for their course selection. 

    • Points/Credits: 75

      Entry Terms: Spring, Summer, Fall

      Degree Requirements

      Doctor of Education (Ed.D.)

      Note: The Program in Nutrition is no longer admitting students into the Ed.D. degree. Students are encouraged to consider our Ph.D. program.

      The Doctor of Education is offered in two areas of specialization: Nutrition Education and Nutrition and Public Health.

      With the importance of nutrition for health promotion and disease prevention and the widespread interest in the safety and sustainability of the food system, there is a need for highly qualified nutrition professionals who are able to develop appropriate policies and programs. The Nutrition and Public Health specialization focuses on leadership roles in colleges and universities and in government, community, health care, and public health agencies, carrying out a variety of tasks related to health promotion and disease prevention. These include community and individual nutritional assessment and evaluation; program planning and management; coalition building; participation in multidisciplinary health teams to provide programs to meet public needs; and conducting research and evaluation studies.

      Program of Study

      The general requirements for the Doctor of Education include a minimum of 90 graduate credits, of which at least 45 must be taken under Teachers College registration. Overall, students will be expected to develop competence in nutrition science, behavioral science, methods of empirical research and data analysis, critical thinking and analysis, and broad areas of scholarship, in addition to developing special skills and knowledge appropriate to their chosen degree in nutrition education or public health nutrition. Students will also be expected to pass a certification examination, usually after the completion of 60 points and Research Seminar in Nutrition (HBSV 6550-6551), and to conduct original research that culminates in the production of a dissertation.

      Students will be expected to take courses in the following categories:

      1. Major field and specialization: 50-60 credits

      2. Research and evaluation: 12-18 credits

      3. Broad and basic areas of professional scholarship: 15-24 credits

      The specific courses selected will depend on the student’s particular background, interests, and goals. In consultation with a faculty advisor, students should develop a program plan early in their course of study to provide a rational basis for their course selection. 

  • Doctor of Philosophy

    • Points/Credits: 75

      Entry Terms: Summer, Fall

      Degree Requirements

      Doctor of Philosophy (Ph.D.)

      With the increasing appreciation of the importance of nutrition for health promotion and disease prevention and the widespread interest in the sustainability and social equity of food systems, there is a need for highly qualified nutrition professionals who understand the complex interaction of biology, environment, and personal behavior. These individuals need to be skilled in conducting research as well as developing and evaluating interventions, programs, and policies in a variety of settings. 

      The Ph.D. program prepares scholars to conduct research on critical issues related to:

      • Determinants of health behaviors (biological, personal, social, and environmental) related to nutrition and to physical activity

      • Relationships among food- and nutrition-related behaviors and health outcomes using techniques of behavioral epidemiology

      • Design, implementation, and evaluation of theory-based behavioral nutrition and physical activity interventions

      • Methodological considerations in the design and evaluation of interventions

      There are three specializations:

      1. Behavioral Nutrition

      2. Nutritional Epidemiology

      3. Nutrition and Physical Activity

      The graduates from this program become leaders who assume professorial and research roles in universities and colleges within departments of nutrition epidemiology, foods and nutrition, and physical activity, as well as assume research roles in centers for research on behavioral aspects of obesity, chronic disease prevention, and health promotion. Thus, the program aims to prepare researchers with basic and applied behavioral skills within an educational context.

      Admission Requirements

      Admission to the Ph.D. program involves completing the application form available online and submitting all regular admission materials, such as transcripts from all institutions attended, two letters of recommendation, and a writing sample, which can be a thesis, substantial paper, or published article.

      The applicant should have a master’s degree in nutrition or a closely related discipline from an accredited institution. Admissions will be based on grades,letters of recommendation, personal statement, and an appropriate match between the applicant’s interests, the research work of the faculty, and funding availability. The student will generally be expected to be full-time and to work on ongoing research projects of the faculty.

      Program of Study

      The general requirements for the Doctor of Philosophy include a minimum of 75 graduate credits, of which at least 45 must be taken under Teachers College registration.

      The Ph.D. has 21-27 credits in advanced topical seminars, research seminar and dissertation advisement, specifically devoted to research-related courses and activities. Students will also be expected to pass a certification examination. Students will conduct original research as part of their dissertation and will need to pass a proposal hearing, an advanced seminar (specifically on their data) and dissertation oral defense on their full dissertation.

      Students will be expected to take courses in the following categories:

      1. Core courses: 29 credits

      2. Courses to develop depth within each specialization: 19-29 credits

      3. Research preparation: 21-27 credits

      The specific courses selected will depend on the student’s particular background, interests and goals. In consultation with a faculty advisor, students should develop a program plan early in their course of study to provide a rational basis for their course selection.

      Research Training and Apprenticeship

      The primary modality for training for Ph.D. students is working with their sponsor on some ongoing research project. Students will work closely with one faculty member on a research project to gain practical experience in the development of study instruments, intervention protocols, data collection, data management and analysis, manuscript preparation and submission, and presentation of results at relevant scientific meetings. During their first year after completing basic core coursework, students will also participate in two semester-long part-time internships with other research labs, at Columbia or other academic institutions, to gain additional research perspectives. Visit the website for the Program in Nutrition for more detailed descriptions of the Ph.D. requirements.

Faculty

  • Faculty

    • Jennifer W. Cadenhead Executive Director/ Assistant Research Professor
    • Pamela Ann Koch Mary Swartz Rose Associate Professor of Nutrition and Education
    • Randi L. Wolf Ella McCollum Vahlteich Professor of Human Nutrition

  • Emeriti

    • Isobel Ruth Contento Mary Swartz Rose Professor Emerita of Nutrition and Education
    • Joan Dye Gussow Mary Swartz Rose Professor Emerita of Nutrition and Education

  • Lecturers

    • Lora Ann Sporny Senior Lecturer

  • Adjunct Faculty

    • Karen Reznik Dolins Adjunct Associate Professor
    • John Pinto Adjunct Full Professor
    • Janet Schebendach Adjunct Associate Professor

  • Instructors

    • Tyffanie Rae-Anne Ammeter Instructor
    • Jennifer Catherine Hildner Director, Integrated MS-RDN Program
    • Nicole Scarangello Instructor

Courses

  • HBSV 4000 - Introduction to Nutrition
    (Course is offered to non-majors and to those desiring admission to the Program in Nutrition.) The course provides an overview of the science of nutrition and its relationship to health promotion and disease prevention. The primary focus is on the essential macronutrients and micronutrients, including their chemical structures, food sources, digestion and absorption, metabolism, storage, and excretion. Students analyze the nutritional quality of their own food intake and develop the knowledge and skills to estimate their daily caloric requirements and nutrient needs using tools such as Dietary Reference Intakes, My Plate, and Dietary Guidelines for Americans. This online course can be completed synchronously or asynchronously.
  • HBSV 4010 - Food, Nutrition and Behavior
    For non-majors and majors. A study of physiological, psychological, and socio-cultural factors that affect eating behaviors and the development of individual and cultural food patterns. Topics include the chemical senses and why we like sweet, salt, and fat; self-regulation of what and how much we eat; effect of early experiences with food; food, mind, and behavior; interaction of food and culture through history; cooking and time use trends; meat meanings; psychosocial and cultural factors, and the impact of today’s food environment on food choices.
  • HBSV 4013 - Nutritional Ecology
    A course for non-majors and majors. This course tries to answer the question, “Is our current food system ecologically sustainable?” Nutrition and food are viewed from a global, ecological perspective. Topics include limits to growth, food and population problems, food product development and promotion, energy and food relationships, food safety, organic agriculture, biotechnology, and other topics.
  • HBSV 4014 - Community Nutrition
    This course examines and evaluates food assistance and safety net programs in the United States and explores the policies, history, and context that lead to unequal access to healthy food. The course includes broad thought-provoking readings as well as working "on the ground": assessing supermarkets and opportunities for safe walking and biking; volunteering at a food pantry; and visiting an urban agriculture site. This course also explores international food assistance programs. Students outside the Program in Nutrition are welcome, with permission from the instructor.
  • HBSV 4150 - Sports Nutrition
    For nonmajors only. A practical course designed to assist health professionals give the most accurate and up-to-date information to active people to help them improve health and performance. Integration of principles of nutrition and exercise physiology and application to exercising individuals. Topics for discussion include energy expenditure, fuel substrate metabolism, specific nutrient needs, hydration, and weight issues for exercising individuals and athletes.
  • HBSV 4902 - Research and Independent Study in Nutrition Education
    Permission required. Master's degree students undertake research and independent study under the direction of a faculty member.
  • HBSV 5010 - Advanced Nutrition 1
    In-depth review of current knowledge and research on biochemical and physiological aspects of energy metabolism, carbohydrates, lipids and lipid metabolism, and proteins; regulation of intake and impact on health and disease.
  • HBSV 5011 - Advanced Nutrition 2
    In-depth review of current knowledge and research on the biochemical and physiological aspects of vitamins, minerals, and phytonutrients; applications to diet.
  • HBSV 5013 - Strategies for Nutrition Education and Health Behavior Change
    Understanding and application of theoretical frameworks from the behavioral sciences and education to design and deliver food and nutrition education and physical activity promotion to various groups and to facilitate the adoption of healthful behaviors. IStudents have an opportunity to develop nutrition education lessons and teach them at schools, community settings, and worksites.
  • HBSV 5014 - Analysis of Current Literature and Research in Nutrition
    Critical examination and evaluation of current controversies and issues in nutrition and food. Topics are reviewed and discussed in depth. Students obtain training in the art of understanding commonly seen study designs, statistical methods, and graphics in the scientific literature to determine whether there is evidence to support (or lack thereof) for making statements about nutrition. Students also learn how to synthesize this information for use by the public. The course highlights areas to consider when analyzing research related to popular diets and dietary patterns, supplements, weight loss drugs, nutritional genomics, and microbiome research.
  • HBSV 5015 - Nutritional Epidemiology and Assessment
    This course asks, “How Do We Measure What People Eat?” and provides an overview of different methods for determining nutritional status and dietary intake, for both individuals and populations. Topics include measuring food intake (e.g., using 24-hour diet recalls, food frequency questionnaires, food records), diet quality (e.g., using the Healthy Eating Index and Nova Classification System for ultra-processed food), physical activity, and anthropometry and body composition, as well as the importance of using valid and reliable measures for the populations of interest. New technology-based tools are highlighted throughout the course.
  • HBSV 5016 - Food Service Operations and Management
    Nutrition professionals play an important role in food systems, food service, and management in a wide variety of settings, such as hospitals, post-acute care facilities, universities, and nongovernmental organizations. In the areas of both food service and clinical nutrition, dietitians are responsible for planning, organizing, leading, staffing, and controlling. Through Food Service Operations and Management students will gain knowledge and skills required to effectively manage food, equipment, facilities, and human resources in order to provide high-quality products and services to customers. Through assignments and role-playing, students will also develop important leadership and managerial skills.
  • HBSV 5018 - Nutrition and Human Development
    This course examines the physiologic changes and nutritional needs during pregnancy, fetal development, infancy, childhood, and adolescence. Special attention is paid to promoting positive pregnancy outcomes for both mother and baby, fetal metabolic programming, breastfeeding versus formula feeding, introduction of solid foods to infants, preventing and managing food allergies, coping with picky eating, maintaining a healthy feeding relationship between caregiver and child, promoting nutritional health in children and adolescents, and preventing health and dietary problems (including eating disorders) in children and adolescents.
  • HBSV 5033 - Nutrition Care Process and Medical Nutrition Therapy 1
    Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring, and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
  • HBSV 5034 - Nutrition Care Process and Medical Nutrition Therapy 2
    Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
  • HBSV 5036 - Nutrition Counseling
    This course focuses on providing students with an understanding of client-centered counseling models and practicing a variety of essential skills: nonverbal, active listening, goal assessment, motivational interviewing, and group counseling.
  • HBSV 5231 - Extended Fieldwork in Nutrition and Public Health
    A block of supervised field experience required of those pursuing an MS in nutrition and public health. Fieldwork is taken near the completion of coursework. This course requires a minimum of 27 hours per week of out-of-classroom work.
  • HBSV 5314 - Practicum in Sports Nutrition
    This course will provide a practical venue for students to apply the knowledge gained through their academic coursework to the real-life situation of individuals and teams in various sports.
  • HBSV 5350 - Global Foods Practicum
    In Global Foods Practicum students will examine the values, practices, and beliefs of different cultures, as well as their own, with regard to food. They will also explore the ways in which dietitians can better understand the cultures and food preferences/habits of their patients. Through experiences inside and outside of class, students will gain skills to effectively work with patients from different backgrounds.
  • HBSV 5351 - Community Nutrition Education Practicum
    In Community Nutrition Education Practicum, students examine programs aimed at addressing food insecurity and creating a more healthful, just, sustainable food system, both nationally and internationally and in clinical and community settings. Students will discuss inequities with regard to access to healthy foods and evaluate resources created to help reduce such disparities. Students will explore how to strengthen communities and bring about change on local, national, and international levels through their coursework and experiences within different communities.
  • HBSV 5352 - Medical Nutrition Therapy Practicum
    In MNT Practicum, students gain the knowledge and skills required to effectively engage in the Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation. Through role-playing and coursework, students also develop and strengthen practical skills necessary to effectively work in clinical settings, such as skills related to counseling patients, writing consult notes for medical records, and presenting patient case studies during rounds and at clinical conferences.
  • HBSV 5353 - Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum
    In Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum, students put into practice what they learned in Nutrition Care Process & Medical Nutrition Therapy 1 & 2 and further expand their knowledge and skills with regards to MNT and the Nutrition Care Process. Students will have opportunities to learn hands-on clinical skills such as assessing blood sugar and blood pressure levels, conducting a swallow screen, inserting a nasogastric tube and administering an intramuscular injection. Students will strengthen nutrition counseling and clinical note-writing skills as well. Throughout the semester, students will also complete a variety of clinical, community, and/or foodservice rotations at worksites, utilizing and further developing their knowledge and skills within the field of nutrition and dietetics. Students will be at worksite rotations 10-15 hours per week.
  • HBSV 5354 - Advanced Practicum 1
    ln Advanced Practicum 1, students will have the opportunity to utilize and build upon the knowledge and skills they gained in prior MNT, community nutrition, and foodservice courses, and related practicums, through experiential learning activities at a variety of different worksite rotations where students will work up to 28 hours per week. Students will strengthen their ability to effectively apply the Nutrition Care Process while working with patients/clients of different ages and backgrounds and with a wide range of medical conditions. Furthermore, students demonstrate knowledge of nutritional health promotion and disease prevention and apply critical thinking, professionalism, and leadership skills through continuous quality improvement projects as well as planning and running a Health & Wellness Fair for the TC community. Finally, students will examine areas of nutrition related to mental health, including nutritional psychiatry and trauma-informed nutrition care, through in-class lectures and activities.
  • HBSV 5355 - Advanced Practicum 2
    In Advanced Practicum 2, students will utilize and build upon the knowledge and skills they gained in MNT, community nutrition, and foodservice courses, and related practicums, through experiential learning activities at a variety of different worksite rotations where students will work 32-40 hours per week. Students will also have the opportunity to demonstrate knowledge of evidence-based medical nutrition therapy through case study presentations and quizzes. In addition, students will learn important skills related to life after graduation such as resume and interview skills, negotiating salary, billing for MNT, starting a private practice, and more.
  • HBSV 5513 - Seminar in Nutrition Education: Theory and Applications
    An in-depth examination of the use of current theories and research in the design, implementation, and evaluation of nutrition education interventions. This course is designed to supplement topics covered in HBSV 5013. Students may register for more than one semester.
  • HBSV 5593 - Nutrition in Exercise and Sport
    Discussions of interactions between exercise and nutrition as applied to health and fitness. Controversial topics emphasized. Majors in nutrition are eligible to enroll during their second year of study.
  • HBSV 5902 - Guided Study in Nutrition
    Permission required. Opportunity for advanced students to investigate areas of special interest in nutrition.
  • HBSV 6550 - Research Seminar in Nutrition
    Required of all M.Ed. and Ph.D. candidates. Discussion of current research issues and student projects. Students may register for more than one semester. This course requires at least 18 hours per week of out-of-classroom work.
  • HBSV 6551 - Research Seminar in Nutrition
    Required of all M.Ed. and Ph.D. candidates. Discussion of current research issues and student projects. Students may register for more than one semester.
  • HBSV 6902 - Research and Independent Study in Nutrition
    Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.
  • HBSV 7502 - Dissertation Seminar in Nutrition
    Development of doctoral dissertations and presentation of plans for approval.
  • HBSV 8900 - Dissertation Advisement in Nutrition
    Advisement on doctoral dissertations. Fee to equal 3 points at current tuition rate for each term.
Back to skip to quick links