Public Health-Grad (PH)
This course examines emerging food systems trends and issues, considers sustainable food system attributes and explores how food production, principles and practices impact the environment, nutritional status, health and the human condition at the local, state and global levels. Students must be enrolled in the Master of Science in Public Health Nutrition Program. Online.
This course provides an in-depth review of the public policy process and the development of health policy in the United States. Students will develop professional skills in management of nutrition programs including legislative advocacy and analysis of current nutrition programs at local, state and federal levels. Students must be enrolled in the Master of Science in Public Health Nutrition Program. Summer. Online.
This course will examine effective counseling strategies and techniques. Students will acquire skills to motivate patients towards healthy lifestyles through the application of nutrition knowledge and behavior change theories. Students must be enrolled in the Master of Science in Public Health Nutrition Program. Online.
This course will examine principles and methods of epidemiology and their application in public health with an emphasis on nutrition. Students will critically evaluate epidemiological literature relevant to public health. Students must be enrolled in the Master of Science in Public Health Nutrition Program. Online.
An examination of global health issues focusing on priority setting and community participation in health development, infectious and chronic diseases, maternal/child health, immigrant and refugee health, the relationship between political and cultural processes and health, and factors contributing to disparate health outcomes in population groups. Online.
Students will start the process of applying skills and competencies acquired in the program with an in-depth examination of an area within public health. Application-based activities include community assessment, strategic planning, intervention development, program evaluation, coalition building and preparing grant applications. Students must be enrolled in the Master of Science in Public Health Nutrition Program. Online.
This course is a continuation of PH 612. Students will complete their in-depth examination of an area within public health. Students will develop a culminating written project that integrates all aspects of program planning with a final presentation. Online.
An examination of research methods, ethical principles, biostatistical concepts, and the process within quantitative, qualitative, and mixed designs. Students will be guided through issues to inform future research. Online.
This course expands knowledge on pathophysiological conditions while integrating medical nutrition therapy concepts. Students will apply the nutrition care process to a variety of acute and chronic conditions from pediatrics to geriatrics. Online.
The goal of this course is for students to develop insight into the epidemiologic, physiologic, biochemical, and nutritional complexities of diet-related diseases in the U.S.. Evaluation of nutritional status of the general population and vulnerable groups; and social, psychological, and economic influences on food intake and alternative food patterns.
Application of statistical methods to problems in public health and medical research. Application of biostatistical principles to critical analysis of retrospective studies, prospective studies, and controlled clinical trials. Selection, basic calculations, and interpretation of statistical methods for detection of significant associations and differences.
This course will emphasize understanding the pathophysiology of diseases and mastery of their nutritional implications and interventions. Students build and expand on knowledge and emphasize applications into their clinical care process.
Role of nutrients in anatomical, physiological, and biochemical processes as related to human growth and development. Nutrition-related disorders. Nutritional assessment integrating the nutrition care process and age specific programs.
The Dietetic Internship includes a minimum of 1,200 hours of supervised practice including but not limited to food service management, clinical settings and public health programs with an emphasis on chronic disease prevention, food systems and behavioral nutrition interventions. Course must be repeated to a minimum total of 14 credits.