Nutrition

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, colleges and universities, 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 food 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, clinical nutrition, and sustainability of the food system.

The mission of our program is to welcome students from diverse backgrounds, 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.

Throughout our curriculum, we include discussions and promote actions to achieve fairness in healthcare and food access.. Students gain a solid foundation in nutrition science, medical nutrition therapy, and culturally-sensitive nutrition care so that graduates possess strong cross-cultural clinical skills and an understanding of food systems and food justice. We provide experiential learning at clinical, community, and food service worksites across New York City communities.

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 Master of Education (Ed.M.) degree in Community Nutrition Education, and a Doctor of Philosophy (Ph.D.) degree in Behavioral Nutrition.

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 who 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 practice experience 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 in the Program in Nutrition. Faculty research is 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; and (4) reducing early childhood caries through healthy diet and oral hygiene. Because of Teachers College’s location in New York City, there are also unlimited opportunities for students to become involved in a variety of food- and nutrition-related activities.

Students may enroll in any of the 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, our Ed.M. degree, and our Ph.D. degree 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 of 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 integrated MS-RDN tracks as well as the EdM-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. While state interpretations of statutes may vary, it is ACEND's considered opinion that the program meets the educational requirements for dietetics licensure and certification in all states. However, completing an ACEND-accredited academic program alone does not automatically qualify an individual for licensure or certification as a dietitian in any state, including New York State, 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. More information about state licensure and certification can be found at this link: State Licensure.

Program Degrees

Expand the accordion(s) to view the degree requirements:

Program Faculty

Faculty

Pamela Ann Koch
Mary Swartz Rose Associate Professor of Nutrition and Education
Randi L. Wolf
Ella McCollum Vahlteich Professor of Human Nutrition

Professors of Teaching

Lora A. Sporny
Associate Professor of Teaching

Emeriti

Isobel R. Contento
Mary Swartz Rose Professor Emerita of Nutrition and Education

Adjunct Faculty

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

Instructors

Isabelle Carren-Le Sauter
Instructor
Alexia Camier Edwards
Instructor
Oliver Casey Gonzalez-Yoakum
Instructor
Jennifer Catherine Hildner
Instructor Director, Integrated MS-RDN Program
Jennifer Marie O'Donnell-Giles
Instructor
Evan Daniel Shaulson
Instructor

Program Courses

HBSV4000 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.

HBSV4010 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.

HBSV4013 Nutritional Ecology

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

HBSV4014 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.

HBSV4150 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.

HBSV4902 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.

HBSV5010 Advanced Nutrition 1: Macronutrients

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.

HBSV5011 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.

HBSV5013 Nutrition Education: Theory & Practice for 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.

HBSV5014 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.

HBSV5015 Nutritional Epidemiology & Diet Assessment in Research

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.

HBSV5016 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.

HBSV5018 Maternal and Pediatric Nutrition

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.

HBSV5033 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.

HBSV5034 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.

HBSV5036 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.

HBSV5231 Ext Fldwrk-Nutrition/Pub Hlth

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.

HBSV5314 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.

HBSV5350 Culturally Sensitive Nutrition Care & Global Foods Lab

This course explores the ways in which dietitians can better understand the cultures and food preferences of their patients, and themselves, to effectively work with patients from different backgrounds in a culturally sensitive manner. Students participate in a Cultural Foods Lab in which they bring food science to life in the teaching kitchen. These hands-on lab sessions explore food safety, food chemistry, and the science of recipe development — all through the lens of cultural cuisines. Students investigate how ingredients behave during cooking, conduct sensory evaluations, and learn to modify traditional recipes to improve nutritional quality while honoring cultural roots.

HBSV5351 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.

HBSV5353 Medical Nutrition Therapy 3 & Clinical Lab

This course asks students to put into practice what they learned in HBSV 5033 & HBSV 5034 Disease Pathophysiology & Medical Nutrition Therapy 1 & 2, and further expand their knowledge and skills in medical nutrition therapy. Students will also have opportunities to learn hands-on clinical skills necessary for working in clinical settings. For example, students will learn how to conduct a nutrition-focused physical exam, provide enteral/parenteral nutrition recommendations, assess blood sugar and blood pressure levels, conduct a swallow screen, insert a nasogastric tube, and administer an intramuscular injection. They will also strengthen their abilities to provide nutrition counseling, write clinical notes, and determine nutritional diagnoses. Throughout the semester, students will 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.

HBSV5354 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.

HBSV5355 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.

HBSV5513 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.

HBSV5593 Nutrition Exercise & 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.

HBSV5902 Guided Study in Nutrition

Permission required. Opportunity for advanced students to investigate areas of special interest in nutrition.

HBSV6550 Research Seminar In Nutrition: Part 1

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.

HBSV6551 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.

HBSV6552 Research Seminar In Nutrition: Part 3

HBSV6553 Research Seminar in Nutrition

HBSV6902 Research & Independent Study in Nutrition

Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.

HBSV7502 Dissertation Seminar: Nutrition Education

Development of doctoral dissertations and presentation of plans for approval.

HBSV8900 Dissertation Advisement in Nutrition

Advisement on doctoral dissertations. Fee to equal 3 points at current tuition rate for each term.

Nutrition

Nutrition

Program Description

Program Degrees

Behavioral Nutrition Ph.D. | Points/Credits: 75 | Entry Terms: Summer, Fall

Community Nutrition Education Ed.M. | Points/Credits: 60 | Entry Terms: Fall

Nutrition and Exercise Physiology M.S. | Points/Credits: 54 | Entry Terms: Fall

Nutrition and Public Health Ed.D. | Points/Credits: 75 | Entry Terms: Spring, Summer, Fall

Nutrition and Public Health M.S. | Points/Credits: 47 | Entry Terms: Fall

Nutrition Education Ed.D. | Points/Credits: 75 | Entry Terms: Summer, Fall

Nutrition Education M.S. | Points/Credits: 47 | Entry Terms: Fall

Program Faculty

Faculty

Professors of Teaching

Emeriti

Adjunct Faculty

Instructors

Program Courses

HBSV4000 Introduction to Nutrition

HBSV4010 Food, Nutrition and Behavior

HBSV4013 Nutritional Ecology

HBSV4014 Community Nutrition

HBSV4150 Sports Nutrition

HBSV4902 Research and Independent Study in Nutrition Education

HBSV5010 Advanced Nutrition 1: Macronutrients

HBSV5011 Advanced Nutrition 2

HBSV5013 Nutrition Education: Theory & Practice for Behavior Change

HBSV5014 Analysis of Current Literature and Research in Nutrition

HBSV5015 Nutritional Epidemiology & Diet Assessment in Research

HBSV5016 Food Service Operations and Management

HBSV5018 Maternal and Pediatric Nutrition

HBSV5033 Nutrition Care Process and Medical Nutrition Therapy 1

HBSV5034 Nutrition Care Process and Medical Nutrition Therapy 2

HBSV5036 Nutrition Counseling

HBSV5231 Ext Fldwrk-Nutrition/Pub Hlth

HBSV5314 Practicum in Sports Nutrition

HBSV5350 Culturally Sensitive Nutrition Care & Global Foods Lab

HBSV5351 Community Nutrition Education Practicum

HBSV5353 Medical Nutrition Therapy 3 & Clinical Lab

HBSV5354 Advanced Practicum 1

HBSV5355 Advanced Practicum 2

HBSV5513 Seminar in Nutrition Education: Theory and Applications

HBSV5593 Nutrition Exercise & Sport

HBSV5902 Guided Study in Nutrition

HBSV6550 Research Seminar In Nutrition: Part 1

HBSV6551 Research Seminar in Nutrition

HBSV6552 Research Seminar In Nutrition: Part 3

HBSV6553 Research Seminar in Nutrition

HBSV6902 Research & Independent Study in Nutrition

HBSV7502 Dissertation Seminar: Nutrition Education

HBSV8900 Dissertation Advisement in Nutrition