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Nutrition

Department of Health & Behavior Studies

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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.

Building on its rich history, the Teachers College Program aims to prepare graduates to take positions of leadership and service in nutrition counseling and education in health promotion and disease prevention. Our graduates work in a variety of settings that include  health agencies, hospitals, private practice, media organizations, food advocacy organizations, nutrition education organizations and governments at the local, state, national and international level. 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 Program in Nutrition:

  • Educates the next generation of nutrition and dietetics professionals to fulfill a variety of entry-level and leadership roles;
  • Generates new knowledge, policy, and models for nutrition practice through research, scholarship and demonstration projects;
  • Contributes to the enrichment of the community and the profession by service to the field.

The Program offers master’s degrees in Nutrition Education (NE), Nutrition and Public Health (NPH), and Nutrition and Exercise Physiology (NEP).These M.S. degrees include the supervised experiential learning previously completed through a Dietetic Internship Program. Therefore, upon completion of one of the M.S. degrees, students are eligible to sit for the exam to become a registered dietitian-nutritionist (RDN). The Program also offers an advancedEd.M.. degree in Community Nutrition Education, an Ed.D. degree in Nutrition Education and in Nutrition and Public Health, and a Ph.D. in Behavioral Nutrition.

Through these degree programs, students gain a thorough grounding in nutrition science, medical nutrition therapy, nutrition education, and counseling, community nutrition, as well as in food systems and food justice. Students in the NEP program also gain a grounding in exercise science. 

In addition, the Program in Nutrition emphasizes the development of competencies in:

  • Integrating knowledge from the fields of nutrition science, (exercise science for NEP students), foods, behavioral sciences, community nutrition, sustainable food systems and food justice to design and implement interventions for diverse individuals, groups and communities locally, nationally and around the world.
  • Critically evaluating the scientific, policy and lay literature about food, food systems and nutrition-related issues.
  • Facilitating healthful, just, and sustainable food choices, dietary practices, and active lives.
  • Designing and implementing public health nutrition assessments and programs.
  • Applying sports nutrition principles to recreational and competitive athletes (for NEP  students);
  • Thinking critically and independently;
  • Acting collaboratively and effectively with others in organizations and communities on important issues related to food, nutrition, and sustainability of the food system;
  • Conducting food and nutrition‐related research.

Because of the breadth of its aims, the program has long admitted academically qualified students with undergraduate degrees in fields other than nutrition or the related sciences (as long as they can meet the science prerequisites), since such students often bring valuable skills and attitudes to the graduate study of nutrition.

The Program puts a heavy emphasis on providing students with practical experiences in addition to traditional classroom lectures and discussions. Among the course-related educational experiences available to students are field experiences in community nutrition, planning and teaching of nutrition sessions to selected audiences in the community, food education and gardening projects in schools, dietary analyses, and online computer activities. Supervised practicum is included in the Nutrition andExercise Physiology degree.  The faculty of the Program in Nutrition are actively engaged in cutting-edge and transformative research, evaluation, policy, and other scholarly activities. They 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 on the promotion of childhood obesity prevention, fruit and vegetable consumption in urban communities, healthy scratch- cooked school lunches, diet adherence and quality of life for those with celiac disease, parenting practices to improve their child’s diet and oral health, nutrition education policy, and more. 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/nutrition-related activities. The faculty and staff can arrange for students who have credit hours available to receive credit for such activities where appropriate.

Students may enroll for all degree programs on a full-time or part-time basis. For the M.S. degrees, students can complete the degree, and eligibility for taking the RDN exam in two, three, or four years.

All three of our M.S. degrees are STEM degrees.

Degrees

  • Master of Science

    • Points/Credits: 50

      Entry Terms: Fall Only

      Degree Requirements

      Points/Credits: 50

      Course Requirements

      Integrated Master of Science: General Requirements

      The major program emphases are in the fields of Nutrition Education, Nutrition and Public Health, and Nutrition and Exercise Physiology. All three integrated MS-RDN degrees require the following core didactic courses and practicum courses:

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)
      • HBSV 4013 Nutritional Ecology (3 credits)
      • HBSV 4014 Community Nutrition (3 credits)
      • HBSV 5010 Advanced Nutrition I (3 credits)
      • HBSV 5011 Advanced Nutrition II (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 I (3 credits)
      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy II (3 credits)
      • HBSV 5036 Nutrition Counseling (2 credits)
      • HBSV 5350 Ethnic Foods Practicum (1 credit)
      • HBSV 5351 Community Nutrition Education Practicum (1 credit)
      • HBSV 5352 Medical Nutrition Therapy Practicum 1 (1 credit)
      • HBSV 5353 Medical Nutrition Therapy Practicum 2 (1 credit)
      • HBSV 5354 Medical Nutrition Therapy Practicum 3 (1 credit)
      • HBSV 5355 Foods, Community, and Management Practicum (1 credit)

      All three Master of Science degrees require a substantial integrative departmental project or thesis.

      Master of Science: Nutrition Education

      Students working toward the 50-credit integrated MS-RDN degree in Nutrition Education will also complete a course titled Eating Disorders: Awareness, Prevention, and Treatment (3 credits) along with a 3-credit elective course focusing on individual and group nutrition education in communities, schools, work sites, health care, and/or mass media settings.

      The integrated MS-RDN degree in Nutrition Education conforms to the guidelines for the Nutrition Education Competencies for Promoting Healthy Individuals, Communities, and Food Systems set forth by the Society for Nutrition Education and Behavior.

      Tuition & Fees for integrated MS-RDN degree in Nutrition Education

      The full-time integrated MS-RDN degree in Nutrition Education consists of 50 credits distributed over two 12-month years as follows:

      Year #1:

      Fall semester (16 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session #1 (7 credits)**

      Summer session #2 (4 credits)* **

      Year #2:

      Fall semester (13 credits)

      Spring semester (4 credits)**

      Summer session #1 (1 credit)**

      *Two 4-credit graduate courses will be completed at Lehman College of the City University of New York. These courses are Ethnic and Therapeutic Meal Patterns and Food Science. These 8 credits are in addition to the 50 credits completed at Teachers College.

      **For students who need full-time status, a certificate of equivalency will be issued. 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 work sites equate to full-time status.

      Visit the TC Academic Calendar

      In addition to the cost of the Teachers College courses**, students should budget for the following:

      • College fee per semester**
      • Course fees ($35 per course)
      • Two 4-credit courses at Lehman College (about $650 per credit)
      • Comprehensive physical examination (may include drug testing)**
      • Background check (about $20)
      • Lab coat (about $25)
      • Books and supplies**
      • Academy of Nutrition and Dietetics student membership (about $63)
      • Liability insurance (about $35 per year, issued by Mercer Consumers, Proliability at https://www.proliability.com/)
      • Travel/transportation to work sites, especially during the spring and summer of year #2 (Metro Card, Metro North Railroad, PATH train, Uber/Lyft)**
      • Food and personal expenses**
      • Living expenses (room and board)**

      **Information regarding tuition and fees (updated annually) can be found at: https://www.tc.columbia.edu/admissions/tuition-and-fees

      Information about financial aid, scholarships, stipends can be found at: https://www.tc.columbia.edu/admission/financial-aid/

    • Points/Credits: 57

      Entry Terms: Fall Only

      Degree Requirements

      Points/Credits: 57

      Course Requirements

      Integrated Master of Science: General Requirements

      The major program emphases are in the fields of Nutrition Education, Nutrition and Public Health, and Nutrition and Exercise Physiology. All three integrated MS-RDN degrees require the following core didactic courses and practicum courses:

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)
      • HBSV 4013 Nutritional Ecology (3 credits)
      • HBSV 4014 Community Nutrition (3 credits)
      • HBSV 5010 Advanced Nutrition I (3 credits)
      • HBSV 5011 Advanced Nutrition II (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 I (3 credits)
      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy II (3 credits)
      • HBSV 5036 Nutrition Counseling (2 credits)
      • HBSV 5350 Ethnic Foods Practicum (1 credit)
      • HBSV 5351 Community Nutrition Education Practicum (1 credit)
      • HBSV 5352 Medical Nutrition Therapy Practicum 1 (1 credit)
      • HBSV 5353 Medical Nutrition Therapy Practicum 2 (1 credit)
      • HBSV 5354 Medical Nutrition Therapy Practicum 3 (1 credit)
      • HBSV 5355 Foods, Community, and Management Practicum (1 credit)

      All three Master of Science degrees require a substantial integrative departmental project or thesis.

      Master of Science: Nutrition and Exercise Physiology

      Students working toward the 57-credit Master of Science degree in Nutrition and Exercise Physiology will also complete five additional courses:

      • BBSR 5593 Nutrition in Exercise and Sport (3 credits)
      • BBSR 4095 Applied Physiology I (3 credits)
      • BBSR 5594 Applied Physiology II (3 credits)
      • BBSR 5096 Advanced Exercise Prescription (3 credits)
      • HBSV 5096 Practicum in Sports Nutrition (1 credit)

      Tuition & Fees for integrated MS-RDN degree in Nutrition and Exercise Physiology

      The full-time integrated MS-RDN degree in Nutrition and Exercise Physiology consists of 57 credits distributed over two 12-month years as follows:

      Year #1:

      Fall semester (16 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session #1 (4 credits)**

      Summer session #2 (4 credits)* **

      Year #2:

      Fall semester (13 credits)

      January session (3 credits)

      Spring semester (8 credits)**

      Summer session #1 (4 credit)**

      *Two 4-credit graduate courses will be completed at Lehman College of the City University of New York. These courses are Ethnic and Therapeutic Meal Patterns and Food Science. These 8 credits are in addition to the 57 credits completed at Teachers College.

      **For students who need full-time status, a certificate of equivalency will be issued. 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

      In addition to the cost of the Teachers College courses**, students should budget for the following:

      • College fee per semester**
      • Course fees ($35 per course)
      • Two 4-credit courses at Lehman College (about $650 per credit)
      • Comprehensive physical examination (may include drug testing)**
      • Background check (about $20)
      • Lab coat (about $25)
      • Books and supplies**
      • Academy of Nutrition and Dietetics student membership (about $63)
      • Liability insurance (about $35 per year, issued by Mercer Consumers, Proliability at https://www.proliability.com/)
      • Travel/transportation to work sites, especially during the spring and summer of year #2 (Metro Card, Metro North Railroad, PATH train, Uber/Lyft)**
      • Food and personal expenses**
      • Living expenses (room and board)**

      **Information regarding tuition and fees (updated annually) can be found at: https://www.tc.columbia.edu/admissions/tuition-and-fees

      Information about financial aid, scholarships, stipends can be found at:  https://www.tc.columbia.edu/admission/financial-aid/

    • Points/Credits: 50

      Entry Terms: Fall Only

      Degree Requirements

      Points/Credits: 50

      Course Requirements

      Integrated Master of Science: General Requirements

      The major program emphases are in the fields of Nutrition Education, Nutrition and Public Health, and Nutrition and Exercise Physiology. All three integrated MS-RDN degrees require the following core didactic courses and practicum courses:

      • HBSV 4010 Food, Nutrition, and Behavior (3 credits)
      • HBSV 4013 Nutritional Ecology (3 credits)
      • HBSV 4014 Community Nutrition (3 credits)
      • HBSV 5010 Advanced Nutrition I (3 credits)
      • HBSV 5011 Advanced Nutrition II (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 I (3 credits)
      • HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy II (3 credits)
      • HBSV 5036 Nutrition Counseling (2 credits)
      • HBSV 5350 Ethnic Foods Practicum (1 credit)
      • HBSV 5351 Community Nutrition Education Practicum (1 credit)
      • HBSV 5352 Medical Nutrition Therapy Practicum 1 (1 credit)
      • HBSV 5353 Medical Nutrition Therapy Practicum 2 (1 credit)
      • HBSV 5354 Medical Nutrition Therapy Practicum 3 (1 credit)
      • HBSV 5355 Foods, Community, and Management Practicum (1 credit)

      All three Master of Science degrees require a substantial integrative departmental project or thesis.

      Master of Science: Nutrition and Public Health

      Students working toward the 50-credit MS-RDN degree in Nutrition and Public Health will also complete two additional courses: Principles of Epidemiology in Health Promotion (3 credits) and Social Policy and Prevention (3 credits).

      The M.S. in Nutrition and Public Health is an approved program of the Association of Faculties of Graduate Programs in Public Health Nutrition. Coursework for the integrated 50-credit MS-RDN degree conforms to the recommendations of that association, so that the degree is equivalent to one offered by a school of public health.

      The MS in Nutrition and Public Health prepares graduates to take leadership roles in government, community, and public health agencies, carrying out a variety of planning, instructional, and administrative tasks related to health promotion and disease prevention. These include community and individual nutritional assessment and evaluation, program planning and management, coalition building, and participation in multidisciplinary teams to provide programs to meet public health needs or improve the sustainability of food systems.

      Tuition & Fees for integrated MS-RDN degree in Nutrition and Public Health

      The full-time integrated MS-RDN degree in Nutrition and Public Health consists of 50 credits distributed over two 12-month years as follows:

      Year #1:

      Fall semester (16 credits)*

      January session (1 credit)

      Spring semester (12 credits)

      Summer session #1 (7 credits)**

      Summer session #2 (4 credits)* **

      Year #2:

      Fall semester (13 credits)

      Spring semester (4 credits)**

      Summer session #1 (1 credit)**

      *Two 4-credit graduate courses will be completed at Lehman College of the City University of New York. These courses are Ethnic and Therapeutic Meal Patterns and Food Science. These 8 credits are in addition to the 50 credits completed at Teachers College.

      **For students who need full-time status, a certificate of equivalency will be issued. 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

      In addition to the cost of the Teachers College courses**, students should budget for the following:

      • College fee per semester**
      • Course fees ($35 per course)
      • Two 4-credit courses at Lehman College (about $650 per credit)
      • Comprehensive physical examination (may include drug testing)**
      • Background check (about $20)
      • Lab coat (about $25)
      • Books and supplies**
      • Academy of Nutrition and Dietetics student membership (about $63)
      • Liability insurance (about $35 per year, issued by Mercer Consumers, Proliability at https://www.proliability.com/)
      • Travel/transportation to work sites, especially during the spring and summer of year #2 (Metro Card, Metro North Railroad, PATH train, Uber/Lyft)**
      • Food and personal expenses**
      • Living expenses (room and board)**

      **Information regarding tuition and fees (updated annually) can be found at: https://www.tc.columbia.edu/admissions/tuition-and-fees

      Information about financial aid, scholarships, stipends can be found at:  https://www.tc.columbia.edu/admission/financial-aid/

  • Master of Education

    • Points/Credits: 60

      Entry Terms: Spring/Summer/Fall

      Degree Requirements

      Master of Education: Community Nutrition Education

      The program of study is for the 60-point Master of Education degree in Community Nutrition Education includes additional 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 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 the M.S. General Requirements below, students in the Master of Education in Community Nutrition Education program are also required to take:  

      • HBSV 6550 and 6551  Research Seminar in Nutrition 

      • A Qualitative Research Methods course 

      • Additional electives specific to their integrative project

       

      Master of Science: General Core Requirements

      The major program emphases are in the fields of Nutrition Education, Nutrition and Public Health, and Nutrition and Exercise Physiology. All three M.S. Nutrition degrees require the following core didactic courses and practicum courses:

      • HBSV 4010 Food, Nutrition, and Behavior
      • HBSV 4013 Nutritional Ecology
      • HBSV 4014 Community Nutrition
      • HBSV 5010 Advanced Nutrition I
      • HBSV 5011 Advanced Nutrition II
      • HBSV 5013 Strategies for Nutrition Education and Health Behavior Change
      • HBSV 5014 Analysis of Current Literature and Research in Nutrition
      • HBSV 5015 Nutritional Epidemiology and Assessment
      • HBSV 5016 Food Service Operations and Management
      • HBSV 5018 Nutrition and Human Development
      • HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy I
      • HBSV 5034  Nutrition Care Process and Medical Nutrition Therapy II
      • HBSV 5036 Nutrition Counseling
      • HBSV 5350 Ethnic Foods Practicum
      • HBSV 5351 Community Nutrition Education Practicum
      • HBSV 5352 Medical Nutrition Therapy Practicum 1
      • HBSV 5353 Medical Nutrition Therapy Practicum 2
      • HBSV 5354 Medical Nutrition Therapy Practicum 3
      • HBSV 5355 Foods, Community, and Management Practicum

      A substantial integrative departmental project or thesis is also required.

  • Doctor of Education

    • Points/Credits: 90

      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 unless with special permission. Students may want to consider the Ph.D.

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

      With the increasing appreciation of 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 two doctoral specializations prepare graduates for a variety of leadership positions in policy-making, education, and administration in schools and colleges/universities, in media organizations, hospitals, the workplace, and in government, community and public health, and other service agencies as well as to serve as faculty members in colleges and universities. The program’s goal is to turn out graduates capable of

      1. initiating needed action and responding positively and creatively to the clearly inevitable changes of the coming decades in the physical, intellectual, and political environments in which the food, health, and educational systems operate and
      2. conducting research and evaluation studies using appropriate designs and data collection and analysis methods.

      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.

      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 andResearch 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 points
      2. Research and evaluation: 12-18 points
      3. Broad and basic areas of professional scholarship: 15-24 points

      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. (Visit the website for the Program in Nutrition for more detailed descriptions of the doctoral degree requirements.)

    • Points/Credits: 90

      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 unless with special permission. Students may want to consider the Ph.D.

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

      With the increasing appreciation of 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 two doctoral specializations prepare graduates for a variety of leadership positions in policy-making, education, and administration in schools and colleges/universities, in media organizations, hospitals, the workplace, and in government, community and public health, and other service agencies as well as to serve as faculty members in colleges and universities. The program’s goal is to turn out graduates capable of

      1. initiating needed action and responding positively and creatively to the clearly inevitable changes of the coming decades in the physical, intellectual, and political environments in which the food, health, and educational systems operate and
      2. conducting research and evaluation studies using appropriate designs and data collection and analysis methods.

      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.

      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 andResearch 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 points
      2. Research and evaluation: 12-18 points
      3. Broad and basic areas of professional scholarship: 15-24 points

      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. (Visit the website for the Program in Nutrition for more detailed descriptions of the doctoral degree requirements.)

  • Doctor of Philosophy

    • Points/Credits: 75

      Entry Terms: Spring/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, and are skilled in conducting research and in the development and evaluation of interventions, programs, and policies in a variety of settings. 

      The program prepares scholars to conduct research on the 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, three letters of recommendation, and writing sample, which can be a thesis, substantial paper, or published article.

      The student should have a master’s degree in nutrition or a closely related discipline from an accredited institution, along with the necessary prerequisite undergraduate courses in general chemistry, organic chemistry, biochemistry, microbiology, human physiology, nutrition, and statistics.. Admissions will be based on grades, GRE scores, letters of recommendation, personal statement, and an appropriate match between the applicant’s interests, the research work of the Ph.D. 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.

      For the Ph.D., the total classroom course requirement is 45-51 credits, including prior master’s degree work. In addition there is  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 also 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 points
      2. Courses to develop depth within each specialization: 19-29 points
      3. Research preparation: 21-27 points

      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 an ongoing 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

    • Pamela Ann Koch Mary Swartz Rose Associate Professor of Nutrition Education
    • Randi L. Wolf Associate Professor of Human Nutrition on the Ella McCollum Vahlteich Endowment
  • Emeriti

    • Joan Dye Gussow Mary Swartz Rose Professor Emerita of Nutrition and Education
  • Lecturers

    • Lora Ann Sporny Senior Lecturer
  • Adjunct Faculty

    • Isobel Ruth Contento Adjunct Full Professor
    • Karen Reznik Dolins Adjunct Assistant Professor
    • Melissa Murphy Adjunct Assistant Professor
    • John Pinto Adjunct Full Professor
    • Janet Schebendach Adjunct Associate Professor
  • Instructors

    • Jennifer Giles
    • Jennifer Catherine Hildner Dietetic Internship Program Director & Integrated MS-RDN Program Director
    • Shelley Mesznik Instructor
    • Sari Schlussel-Leeds 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 - -- 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.
  • HBSV 4010 - Food, nutrition and behavior
    For nonmajors 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. Nutrition and food as viewed from a global, ecological perspective. Topics include food/population problems and food aid, food product development and promotion here and abroad, energy and food relationships, food safety and the changing American diet, organic agriculture and natural food, biotechnology, and other topics as appropriate.
  • 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. 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 I
    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 II
    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. Includes both didactic and field practice components.
  • 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 learn how to analyze the medical and layperson literature concerning such topics as dietary fat and disease, calcium and osteoporosis, fruit/vegetables and cancer, weight loss regimens, supplements and alternative therapies.
  • HBSV 5015 - Nutritional epidemiology and assessment
    Study of methods for assessing food and nutrient intake, energy expenditure, and body composition and for evaluating nutritional status of individuals and communities from clinical assessments, dietary intakes, and behavioral evaluation.
  • 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, breast feeding 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 I
    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 II
    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 completion of coursework.
  • HBSV 5241 - Dietetic Internship - Module I
    Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in clinical nutrition, community nutrition, food service management, and research in dietetics. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $150
  • HBSV 5242 - Dietetic internship in nutrition: Module II
    Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in clinical nutrition, community nutrition. food service management, and research in dietetics. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $150
  • HBSV 5243 - Dietetic Internship in nutrition: Research and Independent Practice
    Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in research in dietetics, clinical nutrition, community nutrition, and food service management. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
  • HBSV 5244 - Dietetic Internship in nutrition: Internship in food service
    Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in food service management. Cumulative experience totals 200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
  • 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 5333 - Practicum Community Service
    Practical experiences in community, food, and nutrition programs.
  • HBSV 5350 - Ethnic Foods Practicum
    In Ethnic Foods Practicum students will examine the values, practices, and beliefs of different ethnicities/cultures 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 in 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 the different roles food and nutrition professionals play on the community level including their efforts to reduce food insecurity, increase food access, enhance knowledge of how to create healthy meals, and provide nutrition education. 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 I
    In MNT Practicum I students gain the knowledge and skills required to effectively engage in each step of 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, presenting patient case studies during rounds and at clinical conferences, and creating patient education materials.
  • HBSV 5353 - Medical Nutrition Therapy Practicum II
    In Medical Nutrition Therapy Practicum 2 students gain the knowledge and skills required to effectively utilize the Nutrition Care Process and provide nutrition counseling to acutely, critically, and chronically ill individuals. Students will also develop and strengthen their skills with regard to writing medical notes and presenting case studies.
  • HBSV 5354 - Medical Nutrition Therapy Practicum III
    ln Medical Nutrition Therapy Practicum 3 students will have the opportunity to utilize and build upon the knowledge and skills they gained in Nutrition Care Process & Medical Nutrition Therapy I and 2, and the related practicums, through experiential learning activities at a variety of worksites. 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 will hone their research skills. They will critically examine current research and evidence-informed practices to determine the appropriate medical nutrition therapy for complex medical conditions and they will engage in quality improvement projects to help inform best practices at their worksites. All the while, students will have multiple opportunities to hone their presentation skills.
  • HBSV 5355 - Foods, Community, and Management Practicum
    In Foods, Community, and Management Practicum, students will have the opportunity to utilize and build upon the knowledge and skills they gained in prior courses through experiential learning activities at a variety of community nutrition and food service worksites. Students will also learn how to provide high quality products, services, and programs through effective management. In addition, students will learn important skills related to preparing for a job interview so that after graduation, when starting out and looking for employment or when doing the hiring themselves, they know how to be and identify a strong job candidate.
  • 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. 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 Ed.M. and Ed.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 Ed.M. and Ed.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. For requirements, see catalog on continuous registration for Ed.D. degree.
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