Nutrition Science (M.S.), Sustainable Nutrition Track

1) Statement of Purpose (no greater than 2 pages, double-spaced) that discusses:

• Why you chose your field of interest
• Why you are prepared for graduate school
• Why you feel graduate school is necessary for you
• Why you chose this graduate school in particular
• What you hope to achieve in your program and with your degree

2) A baccalaureate degree in nutrition from an accredited institution with a cumulative GPA of 3.0 or above.

or

A baccalaureate degree from an accredited institution with a cumulative GPA of 3.0 or above and completion of the following prerequisite courses with a grade of C or better: chemistry, organic chemistry, biochemistry, anatomy and physiology, introduction to nutrition or principles of nutrition, and food science of experimental foods.

Applicants who have an undergraduate GPA below 3.0 must also submit two letters of recommendation (letters can be emailed to gofurther@hood.edu).

A total of 32 credits are required for the SN track. 20 core credits and 12 electives are required.

Program requirements for the SN track include:

Core (20 Credits Required)

NUTR 500 – Sustainable Food Systems and Food Security (3 credits)

NUTR 505 - Leadership, Management and Advocacy, Seminar (2 credits)

NUTR 506 - Global Health and Nutrition (3 credits)

NUTR 509 - Program Planning, Management and Evaluation (3 credits)

NUTR 511 - Nutrition Concepts and Controversies (3 credits)

NUTR 579 - Nutrition Independent Study (3 credits)

MATH 500 - Research Method/ENV 505 Biostatistics/BIFX 503 Statistics for Bioinformatics (3 credits)

Electives (12 Credits Required)

NUTR 530 - Health Communication (3 credits)

NUTR 599 - Special Topics in Nutrition (3 credits)

ENV 501 - Introduction to Environmental Biology (3 credits)

ENV 502 - Principles of Ecology (3 credits)

ENV 503 - Pollution Biology (3 credits)

SUS 410/NUTR 510 - Bioengineering for Sustainability (3 credits)

SUS 415/NUTR 515 - Urban Agriculture (3 credits)

Upon completion of the program, you will be able to:

1. Apply and demonstrate an understanding of agricultural practices and processes.
2. Apply food systems principles and management skills to ensure safe and efficient delivery of food and water.
3. Utilize program planning steps to develop, implement, monitor and evaluate community and population programs.
4. Engage in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy.
5. Apply knowledge of social, psychological and environmental aspects of eating and food.
6. Use effective leadership, communication, collaboration and advocacy skills.
7. Gain a foundational knowledge of public and global health issues and nutritional needs.