PhD Curriculum

As a PhD student, you first undertake coursework covering the fundamental areas of study. Selected from among core faculty, your adviser monitors your progress and assists you in mapping out your plan of study beyond the core knowledge areas. During this time, you will choose a dissertation chair and select a research topic that coincides with their interests. A general and a final examination are also required to complete the degree.

The PhD program is designed to assist you in:

• Gaining an advanced understanding of nutrition and metabolism, and related biological, biochemical, molecular, and behavioral sciences
• Investigating the relationships between diet and disease
• Acquiring skills in research methods
• Developing timely and original hypotheses in nutritional sciences

Additionally, the program seeks to meet the substantial state, regional and national need for doctorally-prepared faculty in schools or departments of nutrition and the health sciences and for leadership positions in agencies in which PhD-level nutrition researchers study the relationships between nutrition and health.

Required Nutrition Courses: 32 credits

Other Requirements: 43-47 credits

Dissertation: 27 credits

GCPD Requirements

PhD students enrolled in RDN training through the GCPD will also need to complete the following courses:

• Nutrition Education Principles & Practice (NUTR 536, 2 credits)
• Foundations of Dietetics (NUTR 558, 1 credit)
• Nutritional Counseling for Chronic Disease (NUTR 560, 2 credits)
• Nutrition in Acute Care (NUTR 563, 4 credits)
• Orientation to Clinical Dietetics (NUTR 559, 3 credits)
• Practice Experience (NUTR 561, 30 credits)

The timing of PhD student course and internship requirements will be coordinated on a case-by-case basis to accommodate their dissertation research projects.

Upon satisfactory completion of a Doctor of Philosophy in Nutritional Sciences, graduates will be able to:

1. Meet the competencies established by the School of Public Health and the Council on Education for Public Health (CEPH) for all SPH students.
2. Meet the core competencies established by the Food Systems, Nutrition, and Health Program (FSNH) for all FSNH students:
   • Apply knowledge of human nutrient requirements in relation to genetics, metabolic pathways, and physiological function across the life course.
   • Assess nutritional status of individuals and groups.
   • Appraise how nutritional factors across the lifespan are linked to non-communicable diseases (NCD) and quality of life.
   • Apply evidence-based approaches to improve diet quality and nutritional status.
   • Apply appropriate methodologies to a research question.
   • Explain, critique, and apply the process of public health practice and nutrition policy development.
   • Describe the basic components and determinants of the US food and nutrition systems.
   • Construct testable hypotheses, develop appropriate study designs, and conduct research, which will significantly expand knowledge of nutritional sciences;
   • Disseminate research findings through oral presentations and peer reviewed journals.
   • Develop and prepare proposals for procuring research funding.
   • Develop and provide instruction in a higher education academic setting, demonstrating use of evidence-based pedagogical principals.