Students in the Nutrition MPH program will receive experiential learning opportunities in the classroom, in the community, and in professional practice settings. During the first academic year, this will take place in the classroom and community through case studies and simulations. These experiences are supervised by the course instructor and are intended to prepare the student for entering professional practice settings.
Supervised Experiential Learning for MPH in Nutrition students is completed over three semesters. The fall and spring experiences are similar to those of other MPH students, and the summer experience is unique to the nutrition program.
The summer following the first academic year includes 420 hours of Supervised Experiential Learning in clinical and food service settings. Program faculty and support staff will arrange all supervised practice sites for students. Students’ preferences will be taken into consideration; however, the program cannot guarantee that students will be placed in the institution of their first choice.
During the second academic year, students will complete a two-semester experience, spending 480 hours (240 per semester) in a community or public health nutrition setting. Students will work with the fieldwork coordinator in the College of Public Health’s Office of Clinical Practice and Field Education to identify and select a site that meets their professional goals. This experience is accompanied by a class, taught by a nutrition faculty member, that guides the student through a culminating project.
In order to graduate, students must complete at least 48 credits of public health and dietetics fieldwork, at least 1,000 hours of supervised learning, their culminating experience project and an exit interview. Students must complete these requirements within two years and eight months (1.5 times the normal enrollment) of beginning the program.