The Nutrition and Public Health master’s degree prepares graduates to translate evidence-based guidelines and best practice recommendations to plan, implement, and evaluate food and nutrition programs and services and develop policy, systems, and environmental-change strategies in government agencies, food and nutrition assistance programs, community non-profit organizations, schools and child care programs, healthcare delivery organizations, and industry. Students take additional electives beyond the core that will especially prepare them to conduct community and individual nutritional assessment and evaluation; program planning and management; coalition building; address structural racism in food access; advocacy; communication; and participation in multidisciplinary teams to provide programs to meet public health needs, or improve the sustainability of food systems, and increase equity. Fieldwork is an essential component of this master’s degree and provides the opportunity through observation, discussion and participation in ongoing programs, to gain a broad understanding of public health and the role of the public health nutritionist.
The degree program is approved by the Association of Faculties of Graduate Programs in Public Health Nutrition. Coursework conforms to the recommendations of that association and is equivalent to one offered by a school of public health.
* For details about rolling deadlines, visit our admission deadlines page.
The Nutrition faculty reviews applications throughout the year. However, preference in scholarship awards will go to students whose applications arrive during the initial months of each calendar year.
To be considered for admission to the Program in Nutrition, applicants must submit the following through the Admissions application:
Each application is reviewed within a few weeks of the Nutrition faculty receiving the application from the Office of Admission. Prospective students will receive formal letters informing them of their admission status.
Since applications remain "active" for one year within the Office of Admission, applications can be submitted in piecemeal. However, an application will not be forwarded to the Nutrition faculty for review until the application is submitted as complete. If you have questions about your submitted application, please contact Admissions at 212-678-3710.
The major program emphases are in the fields of Nutrition Education, Nutrition and Public Health, and Nutrition and Exercise Physiology. Students in all three M.S. programs may qualify for the Dietetic Internship through coursework for the M.S. degrees and the completion of additional academic prerequisites and requirements specifically for the Dietetic Internship. All three M.S. Nutrition degrees require the following core courses:
As noted above, all three Master of Science degrees require a block of supervised fieldwork as well as a substantial integrative departmental project or thesis. Fieldwork can take place in the New York City area, in other parts of the United States, or in an international setting, depending on the interests of the student. The Dietetic Internship may satisfy the fieldwork experience requirement. Students must also submit a portfolio of their work in preparation for a Dietetic Internship.
The Program in Nutrition and Public Health is an approved program of the Association of Faculties of Graduate Programs in Public Health Nutrition. Coursework for the 47- to 48-point Master of Science degree conforms to the recommendations of that association, so that the degree is equivalent to one offered by a school of public health.
In addition to the core in nutrition science and the behavioral sciences, coursework is required in epidemiology, program planning, and public health policy. Students are required to take HBSV 5018 unless previously taken. Other courses in public health are selected to complement the student’s previous academic background and work experiences and to take into account the student’s interests and career goals.
The Nutrition and Public Health major 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.