Nutrition, M.P.H.

COLLEGE OF PUBLIC HEALTH

Learn more about the Master of Public Health in Nutrition.

About the Program

The Master of Public Health in Nutrition, offered by the Department of Kinesiology, is a terminal professional dietetics degree. The program prepares future public health dietitians to identify and assess population needs; plan, implement, and evaluate programs to address those needs; and ensure the needs of diverse populations are met to improve their overall health status, particularly their nutritional/dietary needs. The M.P.H. in Nutrition program has a strong focus on addressing the environmental, social, and cultural factors related to individual and population nutrition and associated health disparities over the life course. Our graduates will serve individuals and communities promoting and sustaining healthy lives.

The M.P.H. in Nutrition is a full-time, two-year on-campus program. While some courses may be offered online or in hybrid formats, most of the coursework is delivered in person over 16-week academic terms. Throughout the program of study, students engage in guaranteed placements at our clinical, foodservice, and public health supervised experiential learning sites.

For more information about the on-campus M.P.H. in Nutrition program, please contact Annemarie Szambelak, Assistant Director of Admissions, at annemarie@temple.edu or 215-204-5200.

Time Limit for Degree Completion: 4 years

Campus Location: Main, with some instruction online

Full-Time/Part-Time Status: Full-time study is required.

Affiliation(s): The M.P.H. in Nutrition maintains dozens of affiliation agreements with community partners in clinical, foodservice, and public health nutrition. The program has long-standing research and fieldwork affiliations with The Food Trust; Fox Chase Cancer Center; Health Federation of Philadelphia; NORTH, INC.; Philadelphia Department of Public Health; School District of Philadelphia; and many other community health agencies. These partnerships allow us to offer students a wide range of fieldwork opportunities to translate skills learned in the classroom to actual practice in the community.

The M.P.H. in Nutrition program director and clinical coordinator assist students in finding appropriate placements throughout the Greater Philadelphia region.

Accreditation: The M.P.H. in Nutrition program is fully accredited by the Council on Education for Public Health (CEPH) and the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Achieving accreditation in 1985, Temple's M.P.H. program is a well-established accredited M.P.H. program in community health.

Areas of Specialization: The M.P.H. degree program is offered in six specialty fields of study:

  • Applied Biostatistics (APBIO)

  • Environmental Health (EH)

  • Epidemiology (EPI)

  • Health Policy and Management (HPM)

  • Nutrition (NUTR)

  • Social and Behavioral Sciences (SBS)

Job Prospects: Graduates with an M.P.H. in Nutrition degree have a multitude of job options working in clinical, foodservice, or public health nutrition settings. Clinical dietitians work with other health professionals treating individuals in hospitals and outpatient clinics. Foodservice dietitians work in hospitals, school foodservice, restaurants, and food stores, such as supermarkets and convenience stores, selling fresh food and overseeing the large-scale production of food. Public health dietitians work in a wide range of nutrition settings, including emergency food, food delivery, nutrition education, and school foods programs. Additionally, as an M.P.H. graduate, students have a variety of job opportunities open to them within the whole of public health.

Licensure/Certification: Graduates are eligible to take the exam offered by the Commission on Dietetic Registration to become a Registered Dietitian Nutritionist (RDN). Students who complete the M.P.H. in Nutrition at Temple University may also be eligible to sit for the Certified in Public Health (CPH) exam offered by the National Board of Public Health Examiners and the Certified Health Education Specialist (CHES®) exam offered by the National Commission for Health Education Credentialing, Inc. (NCHEC). For more information about credentialing in public health, visit https://www.nchec.org/.

Non-Matriculated Student Policy: Non-matriculated students are required to speak with an advisor before registering for classes and to obtain the permission of the course instructor. If accepted to the program, a maximum of three courses (9 credits) may be applied toward the degree program. Exceptions to this policy relate to formal certificate programs.

Financing Opportunities: Limited Teaching and Research Assistantships are available in the College of Public Health and are assigned on a competitive basis among students who academically excel. The Graduate School website details the types of graduate student support. Assistantships are awarded on a term or annual basis. Students whose Fall applications are complete prior to the application deadline are eligible for a Teaching Assistant (TA) position. TAs are required to work 20 hours per week in any combination of teaching assignments made by the department and must meet the English Language Proficiency standards set by the University and the College. Students who hold Teaching or Research Assistantships are not permitted to hold other employment without the written prior approval of their advisor, the Director of Graduate Programs, and the Graduate School. To be considered for a Teaching or Research Assistantship, students must complete an application form that is sent to them upon admission to the M.P.H. program.

The College of Public Health awards a limited number of partial scholarships on a competitive basis to students with an outstanding academic record. No separate application is needed for these awards as outstanding applicants are automatically considered following submission of their application. Other available scholarships are listed at https://cph.temple.edu/admissions/scholarships. Students may also be eligible for financial support through the Office of Student Financial Services. For more information on assistantships, scholarships, and financial aid, contact Annemarie Szambelak, Assistant Director of Admissions, at annemarie@temple.edu or 215-204-5200.

Admission Requirements and Deadlines

Application Deadline:

Fall: March 1

All applicants to the M.P.H. program must apply via the Centralized Application Service for Public Health (SOPHAS). The system can be accessed at https://sophas.liaisoncas.com/.

Applicants should check their application status on the SOPHAS portal often and inquire directly of SOPHAS about receipt of materials. For other questions, please contact the CPH Office of Admissions at cph@temple.edu or 215-204-5200 or email Annemarie Szambelak, Assistant Director of Admissions, at annemarie@temple.edu.

Deposit Deadline for Admitted Applicants:

Fall: April 30

Applicants who are accepted to the program must pay a $500 deposit to secure their enrollment in the M.P.H. in Nutrition program. For questions about the deposit and payment process or to request an extension, contact Annemarie Szambelak, Assistant Director of Admissions, at annemarie@temple.edu or 215-204-5200.

Letters of Reference:
Number Required: 3

From Whom: Letters of recommendation, which are completed electronically through the SOPHAS system, should be obtained from college/university faculty members familiar with the applicant’s academic background and achievements. Applicants who have been out of school for an extended period of time should ensure that letters are provided by supervising employers or professional colleagues who can discuss their relevant academic skills, including critical thinking, research, and writing.

Coursework Required for Admission Consideration: Applicants' files are reviewed for undergraduate coursework in mathematics and/or statistics, social sciences, and writing. Applicants who completed prior graduate coursework or earned a graduate degree are expected to submit documentation for consideration in the application review process.

To be eligible for acceptance into the M.P.H. in Nutrition program, applicants are required to have completed:

  • Anatomy and Physiology (3 credits)
  • Biochemistry (3 credits)
  • Biology (6 credits)
  • Chemistry (6 credits)
  • Organic Chemistry (3 credits)
  • At least one introductory Nutrition course (3 credits)

Bachelor's Degree in Discipline/Related Discipline: All applicants must present credentials that are the equivalent of an accredited baccalaureate degree. The minimum acceptable undergraduate GPA is 3.0.

Statement of Goals: As part of your application, address the following questions in 1,000 words or less:

  • Why are you pursuing admission to the M.P.H. in Nutrition program?
  • What are your particular areas of interest in public health nutrition?
  • What academic or professional experiences demonstrate your commitment to public health nutrition?
  • What exceptional circumstances related to your previous academic performance would you like the Admissions Committee to note?

Standardized Test Scores:
Applicants who earned their baccalaureate degree from an institution where the language of instruction was other than English, with the exception of those who subsequently earned a master’s degree at a U.S. institution, must report scores for a standardized test of English that meet these minimums:

  • TOEFL iBT: 79 (send officially to SOPHAS using the SOPHAS-specific TOEFL code 5688)
  • IELTS Academic: 6.5
  • PTE Academic: 53
  • Duolingo: 110

Clearances: The M.P.H. in Nutrition program requires students to complete fieldwork education. As part of the M.P.H. program, the fieldwork sites determine students’ required clearances, including criminal background check and FBI fingerprinting. The results of these clearances determine whether a student may be onboarded at a respective site.

Resume: Current resume or CV required.

Transfer Credit: Graduate credits from an M.P.H. program accredited by CEPH may be transferred into the M.P.H. in Nutrition program. The credits must be equivalent to coursework offered at Temple, and the grade must be a "B" or better in order to transfer. The Director of Graduate Studies approves the transfer of credits based on a review of course materials provided by the student. The maximum number of credits a student may transfer is 9.

Program Requirements

General Program Requirements:
Number of Credits Required Beyond the Baccalaureate: 48

Required Courses:

College Core Course
HRPR 5001Current and Emerging Issues in Public Health and Health Professions0
Public Health Core Courses
ENVH 5004Environmental Health1.5
EPBI 5002Biostatistics3
EPBI 5005Applied Analysis of Health1.5
EPBI 5101Fundamentals of Epidemiology3
HPM 5006Political and Economic Aspects of Health3
SBS 5001Fundamentals of Public Health3
SBS 5002Program Planning, Theory, and Practice3
Nutrition Courses
NUTR 5015Nutrition Education and Counseling3
NUTR 5025Food Preparation and Management I1.5
NUTR 5035Nutritional Biochemistry3
NUTR 5387Dietetics Experiential Learning3
NUTR 5525Food Preparation and Management II1.5
NUTR 5535Medical Nutrition Therapy3
NUTR 5815Cultural and Community Nutrition3
NUTR 5835Nutrition Through the Lifecycle3
SBS 5015Public Health Nutrition3
M.P.H. Fieldwork Experience
SBS 9289MPH Fieldwork I3
SBS 9389MPH Fieldwork II3
Total Credit Hours48

Proposed Plan of Study Outlined by Year and Term

Year 1
Fall
EPBI 5101Fundamentals of Epidemiology3
HRPR 5001Current and Emerging Issues in Public Health and Health Professions0
NUTR 5035Nutritional Biochemistry3
SBS 5002Program Planning, Theory, and Practice3
 Term Credit Hours9
Spring
EPBI 5002Biostatistics3
EPBI 5005Applied Analysis of Health1.5
NUTR 5015Nutrition Education and Counseling3
NUTR 5025Food Preparation and Management I1.5
NUTR 5535Medical Nutrition Therapy3
 Term Credit Hours12
Year 2
Summer I
HPM 5006Political and Economic Aspects of Health3
NUTR 5387Dietetics Experiential Learning3
SBS 5001Fundamentals of Public Health3
 Term Credit Hours9
Fall
ENVH 5004Environmental Health1.5
NUTR 5525Food Preparation and Management II1.5
SBS 5015Public Health Nutrition3
SBS 9289MPH Fieldwork I3
 Term Credit Hours9
Spring
NUTR 5815Cultural and Community Nutrition3
NUTR 5835Nutrition Through the Lifecycle3
SBS 9389MPH Fieldwork II3
 Term Credit Hours9
 Total Credit Hours: 48

Minimum Grade to be Earned for All Required Courses: B-

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) in clinical, foodservice, and public health settings. This includes 420 hours in hospitals, outpatient clinics, and foodservice sites and 240 hours in a public health nutrition site. The 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 (SBS 9289 and SBS 9389) 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.

Courses

NUTR 5015. Nutrition Education and Counseling. 3 Credit Hours.

Nutrition Education and Counseling is an introductory public health course that explores the role individual and community factors on food and nutrition behaviors. Students will learn about individual influences on nutrition behavior and the application of behavioral change theory to individual nutrition counseling and group education. Course assignments will include counseling simulations and developing and presenting a nutrition education session. After completing this course, students will be prepared to work with a diverse range of people in individual and community settings.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

NUTR 5025. Food Preparation and Management I. 1.5 Credit Hour.

Food Preparation and Management I is an introductory food service course that provides students with food preparation and management skills. In the first half of the course, students will develop culinary skills and apply food science principles in the cooking lab. In the second half of the course, students will develop food management skills, such as menu planning, food safety and food storage and budget management. After completing the course, students will have the food planning, preparation and management skills needed for food service Supervised Experiential Learning.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

NUTR 5035. Nutritional Biochemistry. 3 Credit Hours.

Nutritional Biochemistry is an introductory clinical nutrition course that provides students with foundational knowledge about nutrient metabolism. Students will learn about the role of micro- and macro-nutrients in the maintenance of health and the progression of disease. After completing this course, students will be able to describe the physiology and pathophysiology of micro- and macro-nutrients.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

NUTR 5387. Dietetics Experiential Learning. 3 Credit Hours.

This practicum will consist of two components: Supervised Experiential Learning in the field, accompanied by classroom sessions. Students will spend thirty-five hours per week in a professional setting, rotating through inpatient, outpatient and food service sites. Students will observe and assist preceptors in providing nutrition services, including performing diet recalls with patients, providing disease-specific nutrition recommendations and planning the daily menu for the hospital cafeteria. Classroom sessions will involve discussions about relevant nutrition issues and student presentations.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

Pre-requisites: Minimum grade of B- in NUTR 5025 and NUTR 5535.

NUTR 5525. Food Preparation and Management II. 1.5 Credit Hour.

Food Preparation and Management II is an upper-level food service course that provides students advanced food service and management skills. Students will develop a deeper understanding of food systems by reflecting on their food service Supervised Experiential Learning and completing collaborative assignments. The course culminates in a Capstone Meal, a project that requires the application of advanced food service knowledge and skills. After completing this course, students will be competent in large-scale menu planning, food safety principles, food storage practices and food distribution.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

Pre-requisites: Minimum grade of B- in NUTR 5387.

NUTR 5535. Medical Nutrition Therapy. 3 Credit Hours.

Medical Nutrition Therapy is an intermediate clinical nutrition course that provides students with the skills to diagnose and treat nutrition-related diseases. Students will apply their nutritional biochemistry background as they explore the role of nutrition in treating disease. After learning about the key components of Nutrition Care Process, students will complete case studies in which they assess, diagnose, treat and monitor mock patients. After completing this course, students will have the knowledge and skills needed for clinical Supervised Experiential Learning.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

Pre-requisites: Minimum grade of B- in NUTR 5035.

NUTR 5815. Cultural and Community Nutrition. 3 Credit Hours.

Cultural and Community Nutrition is an advanced public health course that explores the social determinants of health. Students will explore the role of cultural identity, social and physical environment and economic status on food and nutrition behaviors. Assignments will involve engaging with the community and reflecting on this experience. After taking this course, students will have skills for practicing cultural responsiveness and have a deep understanding of environmental influences on health.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

Pre-requisites: Minimum grade of B- in NUTR 5387.

NUTR 5835. Nutrition Through the Lifecycle. 3 Credit Hours.

Nutrition Through the Lifecycle is an advanced clinical nutrition course that draws on students' existing clinical knowledge, skills and judgement. Students will explore acute nutrition conditions at each stage of the lifecycle, as well as the longitudinal effect of chronic diseases. After completing this course, students will be competent in applying the Nutrition Care Process in health promotion and disease treatment at all stages of the lifecycle.

Level Registration Restrictions: Must be enrolled in one of the following Levels: Graduate.

Repeatability: This course may not be repeated for additional credits.

Pre-requisites: Minimum grade of B- in NUTR 5387.

Contacts

Program Web Address:

https://www.temple.edu/academics/degree-programs/nutrition-mph-hp-nutr-mph

Department Information:

Dept. of Kinesiology

230 Pearson Hall

1800 N. Broad Street

Philadelphia, PA 19121-3302

publichealth@temple.edu

215-204-8726

Submission Address for Application Materials:

https://sophas.liaisoncas.com/

Department Contacts:

Admissions:

Annemarie Szambelak

CPH Office of Admissions

annemarie@temple.edu

215-204-5200

M.P.H. in Nutrition Program Director:

Brittany Johnson, Ph.D., RDN, CSSD

brittany.johnson@temple.edu

Chairperson:

Mark Stoutenberg, Ph.D., M.S.P.H.

237 Pearson Hall

mark.stoutenberg@temple.edu

215-204-2158