Online/Blended Degree and Certificate Programs

Curriculum

The online Master of Science in Nutrition provides students with both evidence-based scientific knowledge and experiential learning. Our faculty members provide hands-on, personalized instruction and offer students a wealth of field knowledge and know-how. They are committed to continually updating the curriculum with the latest research and resources; employing new online learning technology; and engaging students in both learning and teaching through a range of interactive assignments, projects and other activities.

Learning Outcomes

Upon completion of the online M.S. in Nutrition program, students will be able to:

  • Show an understanding of nutrition science, health promotion, and disease prevention and be able to conceptualize, implement, and evaluate individual and population nutrition health interventions.
  • Demonstrate knowledge and application of basic principles and methods of nutrition health research to advance scientific knowledge of the health of individuals and of populations.
    Articulate and advocate the values and ethics that distinguish nutrition as a cohesive field of practice and inquiry.
  • Plan and execute programs or research initiatives intended to advance the public’s nutrition health and awareness on local, national, and international levels.
    Communicate effectively and appropriately with diverse groups of professional colleagues and public constituents.
  • Locate, assemble, and critically analyze date, information, and knowledge resources.
  • Provide leadership in creating and implementing programs and policy that promote the ideals of nutrition health.

The Online Experience

Adelphi’s M.S. in Nutrition is presented in an interactive online learning environment designed to engage students and encourage participation in the key areas of nutrition health practice, both current and emerging.

Moodle, the online learning platform for the program, serves as a central location for faculty and students to access lectures, assignments, and discussion forums, as well as up-to-date resources including publications and workshops.

The program is largely recorded, meaning students can engage with the coursework at times that suit their schedule. Faculty often encourage VoiceThread participation to keep students connected even when they’re not together. Occasional live components of the program’s coursework include presentations by guest speakers, which are also recorded, and faculty office hours. Both are typically conducted via Google Hangouts.

While distance learners will never be required to come to campus, they are always welcome to do so, including for the graduation ceremony.


In-Person Field Trip

Interested students may choose to participate in an optional in-person networking field trip. Students who are unable to attend can access recorded activities and network online with other digital attendees.

The date, time, and location of the field trip will be arranged at a mutually convenient day and time.


Course Structure and Scheduling

The online M.S. in Nutrition can be completed in three years or less dependent upon a flexible or traditional program start (see the admissions page for the next start date). This part-time program comprises six 15-week semesters with two courses taken in sequence per semester, including a one-week break between each 7-week course.

Students will take a total of 12 courses in the order listed below with the exception of NUT-648 Recent Advances in Macronutrients and NUT-649 Recent Advances in Micronutrients, which are taken concurrently.

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Online M.S. in Nutrition Courses

This is a current and comprehensive introduction to nutrition and nutrition therapy. Focus is on “normal” nutrition, including digestion, metabolism, vitamins and minerals, life cycle nutrition, and “clinical” nutrition—pathophysiology and nutrition therapy for medical conditions. This includes applying nutrition knowledge and skills to daily life and the clinical setting.

Students will learn the major methods of nutritional assessment (dietary, anthropometric, biometric, and clinical), including national nutrition surveys and surveillances (NHANES, etc.) utilized by healthcare professionals in health promotion and disease prevention. Emphasis will be on community nutrition, corporate health, sports medicine, and public health, as well as the hospitalized individual.

Students will explore nutritional considerations for growth, development, and normal functioning of individuals in each stage of the lifespan, from preconception to geriatrics, including special needs and common disorders, utilized by health professionals in health promotion and disease prevention. This greatly expands on what is covered in NUR549 Human Nutrition.

Students will gain knowledge of the interaction of nutrition with exercise physiology in training, performance, and fitness for the general and athletic populations, as well as for overall health and wellness, certain diseases, aging, and special populations. Emphasis will be placed on nutrients, energy, and activity in health promotion and disease prevention.

Students will explore the pathophysiology of obesity and its treatment with medical nutrition therapy, including causes, prevention, and use of nutritional assessment techniques to evaluate dietary, biochemical, and anthropometric changes in the disease process. Students will develop clinical practice skills by using a case study approach.

Students will explore the pathophysiology of diabetes and its treatment with medical nutrition therapy, including causes, prevention, and use of nutritional assessment techniques to evaluate dietary, biochemical, and anthropometric changes in the disease process. Students will develop clinical practice skills by using a case study approach.

Students will explore the pathophysiology of diabetes and its treatment with medical nutrition therapy, including causes, prevention, and use of nutritional assessment techniques to evaluate dietary, biochemical, and anthropometric changes in the disease process. Students will develop clinical practice skills by using a case study approach.

Students will gain an understanding of nutrition issues in the community, including community-based care and public health policies for health promotion and disease prevention. Community influences on nutritional status, assessment of nutrition problems and needs, and planning and evaluation of nutrition intervention programs for various constituencies of society are explored.

Students will gain an understanding of nutrition education and communication, including counseling, based on teaching/learning and behavior change theoretical frameworks. Emphasis is placed on interpersonal communications skills required for effective nutrition practice by healthcare professionals with individual clients and groups, including the public media.

Students will gain up-to-date knowledge concerning macronutrients with advanced discussion of the role of carbohydrates, protein, and lipids in human metabolism for health promotion and disease prevention. This course includes review and evaluation of current research for education, clinical, and research applications.

Students will gain up-to-date knowledge concerning micronutrients with advanced discussion of the role of vitamins and minerals in human metabolism for health promotion and disease prevention. This course includes review and evaluation of current research for education, clinical, and research applications.

The student will synthesize and apply knowledge acquired throughout his/her graduate study. The student will select a topic related to his/her specialty area/career and complete an evidence-based research project that identifies a problem, reviews the relevant literature and details an action plan for addressing the problem, cumulating in a thesis.