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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 nutrition science track. 17 core credits and 15 electives are required.

Program Requirements:

Core (17 Credits Required)

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 512 - Nutritional Genomics & Microbiome (3 credits)

NUTR 579 - Nutrition Independent Study (3 credits)

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

Total Core Credits: 17

Electives (15 Credits Required)

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

NUTR 503 - Pathophysiology & Pharmacology (3 credits) 

NUTR 504 - Advanced Nutritional Biochemistry Seminar (2 credits)

NUTR 530 – Health Communication (3 credits)

NUTR 556 - Healthy Aging (3 credits)

NUTR 599 - Special Topics in Nutrition (3 credits)

ENV 501 - Introduction to Environmental Biology (3 credits)

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

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

BMS 512 - Biochemistry of Intermediary Metabolism (3 credits)

Total Elective Credits: 15

Upon completion of this concentration, you will be able to:

1. Demonstrate understanding of anatomy, physiology, biochemistry and social sciences in relation to food and nutrition.
2. Apply knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease.
3. Understand environmental, molecular factors (e.g., genes, proteins, metabolites) and food in the development and management of disease.
4. Gain a foundational knowledge on public and global health issues and nutritional needs.
5. Apply knowledge of social, psychological and environmental aspects of eating and food. 
6. Use scientific methods and ethical research practices when reviewing, evaluating and conducting research.
7. Demonstrate effective leadership, communication, collaboration and advocacy skills.