Master of Public Health in Nutrition

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Program: Nutrition and Food Security
Department: Global Community Health and Behavioral Sciences (GCHB)

The MPH program in nutrition and food security emphasizes the social and environmental determinants of nutrition and food security problems. Students learn ways to address these issues through nutritional assessment of populations, community nutrition actions, health promotion programs, and food and nutrition policies. Graduates leave the school with the skills to manage or participate in health programs that address nutritional issues. They also gain the tools needed to shape policies that improve the nutritional health and food security of populations. The program addresses problems and solutions across a full spectrum of contexts, including: humanitarian crises in low-income countries; sustainable development in low- and middle-income countries; and the dual burden problems of under- and over-nutrition common to middle and high-income countries.

This program is a member of the Association of Graduate Programs in Public Health Nutrition (AGPPHN).

Learn more: International Nutrition at Tulane.

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Admission Requirements

  All students must meet the admission requirements of the school.

Program Requirements

Students completing the MPH in Nutrition and Food Security will complete the following requirements:

Coursework

  • The SPHTM Core Curriculum: 15 credits
  • The Nutrition & Food Security Requirements: 20-24 credits total, consisting of:
    • - Program Planning Course: 3 credits
    • - Monitoring and Evaluation Courses: 3-6 credits
    • - Nutrition and Food Security Courses: 12 credits
    • - Nutrition Policies and Programs Courses: 2-3 credits
  • Elective courses: 6-10 credits, depending on course choices
  • TOTAL: 45 credits

Practicum

The practicum provides an opportunity to apply skills learned in the classroom.

Culminating Experiences

The culminating experience integrates core and program knowledge and skills

 

Course Requirements

School Core Requirements (15 credits)

  • BIOS 6030 Introduction to Biostatistics (3)
  • GEHS 6030 Survey of Environmental Health (3)
  • EPID 6030 Epidemiologic Methods I (3)
  • GHSD 6030 Introduction to Health Systems, Management and Policy (3)
  • GCHB 6030 Social and Behavioral Aspects of Global Health (3)

Program Requirements (20-24 credits)

Program Planning - choose one (3 credits)
  • GCHB 6110 Planning of Health Education Programs (3)
  • GCHB 6330 Design and Implementation of Global Health Programs (3)

Monitoring and Evaluation (3-6 credits)

  • GCHB 6120 Monitoring and Evaluation of Health Education and Communication Programs (3)
  • or
  • BOTH GCHB 6270 Monitoring of Program Interventions in Global Health (3) AND
  • GCHB 6200 Evaluation of Program Interventions in Global Health (3)
Nutrition and Food Security Core Courses - all required (12 credits):
  • TRMD 6010 Biological Basis of Health and Disease (3)
  • GCHB 6690 Introduction to Nutrition (2) *
  • GCHB 6610 Community Nutrition (2)
  • GCHB 6750 Nutrition Assessment and Monitoring (3 credits)
  • GCHB 6780 Double Burden of Malnutrition (2)
Nutrition Policies and Programs - choose one (2-3 credits):
  • GCHB 6310 Public Health and Nutrition in Complex Emergencies (2)
  • GCHB 6760 Health and Nutrition Programs in Resource-Poor Countries (3)
  • GCHB 6770 U.S. Food and Nutrition Policy (3)
Nutrition and Food Security Policy - choose one (3 credits)
  • GCHB 6770 U.S. Food & Nutrition Policy (3)
  • GCHB 6830 International Health Policy (3)

Electives (6-10 credits minimum)

  • Selected from courses offered within the department, school, or university in consultation with an academic advisor.

Other Requirements (0 credits)

  • SPHL 7950 Culminating Experience (0)
  • SPHL 9980 Practicum (300 hours minimum) (0)

* Can be waived if challenge exam is passed.

** Can be waived if similar course has been taken previously.

 

Practicum

Successful completion of the MPH in Nutrition and Food Security requires a 300-hour advanced field practicum that allows students to develop competencies and skills through applied learning, under the direction of a qualified preceptor in the practice setting. This practicum should focus on developing advanced leadership skills in public health nutrition. The advisor works with each student to develop measurable learning objectives prior to their practicum experience. Self-assessment and reflection as well as assessment of teams, peers and supervisors are important skills in future public health leaders.  Examples of nutrition and food security focused placements include:

  • Second Harvest Food Bank of Greater New Orleans and Acadiana
  • Fit NOLA, City of New Orleans Health Department
  • Grow Dat Youth Farm, New Orleans
  • Urban Food Project, Birmingham, AL
  • Nashville Mobile Market, Nashville, TN
  • Universidad Perunana Cayetano Heredia, Peru
  • IMA World Health, Democratic Republic of Congo
  • School Health and Nutrition Program, Ministry of Education, Malawi
  • World Food Program, Indonesia
  • Community Health and Nutrition, Ministry of Health, Ethiopia
Learn more about this requirement in the SPHTM field practicum handbook.

Culminating Experience

All students at Tulane SPHTM must complete a Culminating Experience. Students in GCHB can select from two culminating options: the culminating exam or the public health analysis. Learn more about the Culminating Experience by downloading the Culminating Experience Handbook, which includes information about student options and required forms.

Ready for More?

You can learn more in a webcast or visit sophas.org to start your application now.

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