Nutrition Science (M.S), Sustainable Nutrition Track

  • Master's

About this Program

Combining sustainability and nutrition to train emerging leaders in the field.

Program Overview

Tuition & Fees

The sustainable nutrition track is an innovative program that encompasses the study of environment and ecosystems, nutritional health, food systems, agriculture, economy and society. Through hands-on research and fieldwork, you will examine how food systems provide sufficient energy and essential nutrients to meet the health and wellness needs of our society, as well as the needs of future generations.

This concentration is the perfect fit for graduates of Hood's sustainability studies B.A. who want to further advance their education.

    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.

    Career Outlook

    The Bureau of Labor Statistics projects 11% growth for nutritionist and dietitian jobs by 2030, faster than the national average.

    Top-Level Credentials

    Our Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited program equips you with expert training as prioritized by the Academy of Nutrition and Dietetics and the American Society of Nutrition.

    Local Connection

    Frederick Health, Frederick County Public Schools, Adventist HealthCare and Kaiser Permanente are among numerous regional organizations that actively recruit dietitians and nutritionists.

    Program Contact

    Anne Davis

    Program Director, Nutrition Science

    Nick Masucci

    Assistant Director of Graduate Admission

    Office: 301-696-3601 Cell/WhatsApp: 240-651-4015