Required and Elective Courses, 2022-2023
Required and Elective Courses
All students in the MSPH in the Human Nutrition-Dietitian Program must take the required courses listed below. All required courses must be taken for a letter grade except for courses only offered for pass/fail grading. Below you'll find the lists of required and elective courses, as well as an example of how a schedule might look for someone in their first year of the program.
Required Courses 2022-23
| Course No. | Course Title | Term | Credits |
|---|---|---|---|
| Year 1: General Degree Requirements & Professional Skills | |||
| 550.860 | Academic and Research Ethics at BSPH | 1 | 0 |
| 220.600 | International Travel Preparation, Safety, and Wellness (take only once) | 2,3,4 | 1 |
| 222.840 | Special Studies and research Human Nutrition: Individualized Goal Analysis (IGA) | 1 | 1 |
| 222.860 | Graduate Nutrition Seminar | 1-4 | 1 |
| Nutrition and Health | |||
| 222.641 | Principles of Human Nutrition in Public Health | 1 | 4 |
| 222.657 | Food and Nutrition Policy | 1 | 2 |
| 222.658 | Critical Thinking in Nutrition | 1 | 1 |
| 222.642 | Assessment of Nutritional Status | 2 | 3 |
| 222.644 | Cellular Biochemistry of Nutrients | 2 | 3 |
| 222.655 | Nutrition and Life Stages | 3 | 3 |
| 222.654 | Food, Culture, and Nutrition | 4 | 4 |
| Research Methods: Biostatistics (choose one of the following series for a total of 16 credits) | |||
|
Statistical Methods in Public Health I Statistical Methods in Public Health II Statistical Methods in Public Health III Statistical Methods in Public Health IV |
1 2 3 4 |
4 each |
|
| 140.654 |
Methods in Biostatistics I Methods in Biostatistics II Methods in Biostatistics III Methods in Biostatistics IV |
1 2 3 4 |
4 each |
| Research Methods: Epidemiology | |||
| 340.721 | Epidemiological Inference in Public Health I | 1,3 | 5 |
| Environmental Health (choose one of the following, any courses not chosen for this requirement may be used as electives) | |||
| 180.611 | The Global Environment, Climate Change, and Public Health | 1 | 4 |
| 187.610 | Public Health Toxicology | 1,2 | 4 |
| 180.602 | Environment and Health LMICs | 3 | 2 |
| 180.601 | Environmental Health | 3 | 5 |
| 182.640 | Food and Water-Borne Diseases | 3,4 | 3 |
| Budgeting (choose one of the following) | |||
| 552.622 | Creating, Implementing, and Monitoring Budgets for Projects and Programs | 1,4 | 1 |
| 552.621 | Basic Resource Management for Public Health | 2,3 | 1 |
| Management Sciences (choose one of the following, any courses not chosen for this requirement may be used as electives) | |||
| 221.602 | Applications in Managing Health Services Organization in LMICs* | 1 | 3 |
| 312.601 | Fundamentals of Management for Health Care Organizations | 2 | 3 |
| 410.622 | Strategic Leadership Principles & Tools: Health System Transformation in Developing Countries | 2 | 4 |
| 312.600 | Managing Health Service Organizations* | 3 | 4 |
| 312.655 | Organizational Behavior & Management | 4 | 2 |
| Leadership & Interprofessional Practice | |||
| 552.625 | Building Collaborations Across Sectors to Improve Population Health | 1,3 | 0.5 |
| 552.623 | Principles of Negotiation and Mediation for PH Professionals | 1,2,3 | 0.5 |
| 552.624 | Applications of Negotiation and Mediation for PH Professionals | 1,2,3 | 0.5 |
*These courses also fulfill the Budgeting requirement.
Additional Dietitian Required Courses 2022-23
| Course No. | Course Title | Term | Credit |
|---|---|---|---|
| Year 1: General Degree Requirements & Professional Skills | |||
| 260.600 | Intro to Biomedical Sciences (taken summer before 1st year) | S | 4 |
| 222.671 | Developing Skills in Clinical Nutrition I | 1 | 0.5 |
| 222.672 | Developing Skills in Clinical Nutrition II | 2 | 0.5 |
| 222.673 | Developing Skills in Clinical Nutrition III | 3 | 1 |
| 222.674 | Developing Skills in Clinical Nutrition IV | 4 | 1 |
| 552.621 | Basic Resources Management for Public Health | 2,3 | 1 |
| 182.640 | Food and Water-Borne Diseases (Environmental Health requirement) | 3 | 3 |
| 222.651 | Nutrients in Biological Systems | 3 | 2 |
| 222.652 | Nutrition in Disease Treatment and Prevention | 4 | 3 |
| 222.661 | Designing Healthy Diets | 4 | 2 |
| 222.664 | Food Insecurity and Nutrition: Partnering with Community Organizations to Make Change | 4 | 2 |
| Year 2: Capstone & Practicum Requirements | |||
| 222.815 | Human Nutrition Dietitian Practicum* | 1,2,3 | 28+ |
| 222.850 | MSPH Capstone Human Nutrition* | 2-4 | 4+ |
*Practicum and capstone requirements for the Human Nutrition Dietitian Program must be complete by the end of 3rd term. Students may register for 4th term and take classes, if desired.
Elective Courses 2022-23
| Course No. | Course Title | Term | Credits |
|---|---|---|---|
| Food Systems and Production | |||
| 180.620 | Food Production and Public Health | 1 | 4 |
| 180.655 | Baltimore Food Systems: A Case Study of Urban Food Environments | 3 | 4 |
| 180.606 | Case Studies in Food Production | 4 | 4 |
| Nutrition | |||
| 222.671-4 | Developing Skills in Clinical Nutrition I-IV | 1-4 | 1 |
| 222.647 | Nutritional Epidemiology | 3 | 3 |
| 221.611 | Food Security and Nutrition in Humanitarian Emergencies | 3 | 2 |
| 222.665 | Planning for Food Systems and Public Health | 3 | 3 |
| 222.649 | International Nutrition | 4 | 3 |
| 340.644 | Epidemiology of Diabetes and Obesity | 4 | 2 |
| 222.630 | Nutrition, Infection, and Immunity | 4 | 3 |
| 222.664 | Food Insecurity and Nutrition: Partnering with Community Organizations to Make Change | 4 | 2 |
| Research Methods | |||
| 224.690 | Qualitative Research Theory and Methods | 1,3 | 3 |
| 410.690 | Ethnographic Fieldwork | 1 | 4 |
| 224.689 | Health Behavior Change at the Individual, Household, and Community Levels | 2 | 4 |
| 340.722 | Epidemiological Inference in Public Health II | 2,4 | 4 |
| 224.691 | Qualitative Data Analysis | 2,4 | 3 |
| 223.664 | Design and Conduct of Community Trials | 3 | 4 |
| 221.660 | Systems Science/Public Health: Basic Modeling and Simulation Methodologies | 4 | 3 |
| 222.661 | Designing Healthy Diets | 4 | 2 |
| 222.652 | Nutrition in Disease Treatment and Prevention | 4 | 3 |
| International Health and Disease | |||
| 220.601 | Foundations in International Health | 1,4 | 4 |
| 221.627 | Issues in the Reduction of Maternal and Neonatal Mortality in LMICs | 2 | 4 |
| 223.663 | Infectious Diseases and Child Survival | 3 | 3 |
| 221.611 | Food Security and Nutrition in Humanitarian Emergencies | 3 | 2 |
| 223.680 | Global Disease Control Programs and Policies | 4 | 4 |
| Population, Behavior, and Health | |||
| 380.604 | Life Course Perspectives on Health | 1,2 | 4 |
| 380.744 | Nutrition and Growth in Maternal and Child Health | 1 | 2 |
| 380.611 | Fundamentals of Program Evaluation | 1,3 | 4 |
| 224.689 | Health Behavior Change at the Individual, Household, and Community Levels | 2 | 4 |
| 380.600 | Principles of Population Change | 2 | 4 |
| 380.642 | Child Health and Development | 2 | 3 |
| 380.623 | Adolescent Health and Development | 3 | 3 |
| Research Ethics | |||
| 306.655 | Ethical Issues in Public Health | 2 | 3 |
| 306.665 | Research Ethics and Integrity: US & International Issues | 3 | 3 |
Sample Year 1 Plan
This is an example schedule for the first year of the MSPH in Human Nutrition-Dietitian required courses. Please note this is just an example for students to use as a guide as they develop their own schedule. Students will also select elective courses for each term.
1st Term
3rd Term
2nd Term
4th Term
Year 1 Totals: 72.5 credits + elective options
Sample Year 2 Plan
1st,2nd,3rd Terms
| Human Nutrition Dietitian Practicum | 28+ credits |
| MSPH Capstone Human Nutrition | 4+ credits |
Students participating in the Human Nutrition Dietitian program must complete their practicum and capstone requirements by the end of 3rd term.
NOTE: Students may not exceed 22 credits per term.