College of Health and Human Services2021-2022
Department of Health Sciences
Public Health - Nutrition, Master of Public Health
The Master of Public Health prepares students for public health professions emphasizing the planning, implementation, and evaluation of health programs and policies. We aim to prepare public health professionals to address the health needs of diverse and underserved communities in northern Arizona and beyond. Students gain knowledge and skills in biostatistics, epidemiology, public health research, program planning and evaluation, health policy and management, and environmental health. We support student development through offering high quality instruction, which includes opportunities for professional growth and community engagement in public health and nutrition.
The Nutrition concentration emphasizes public health nutrition, culinary arts, foodservice management, and clinical nutrition. The Nutrition concentration is designed for students who are interested in careers as Registered Dietitian Nutritionists. With the training, research, and internship experiences offered, graduates are well prepared to address the health needs within their communities.
Student Learning Outcomes
We will be pursuing accreditation from the Council for Education in Public Health (CEPH). We are aligning our core MPH coursework with their required learning outcomes, which are as follows:
- Apply epidemiological methods to the breadth of settings and situations in public health practice
- Select quantitative and qualitative data collection methods appropriate for a given public health context
- Analyze quantitative and qualitative data using biostatistics, informatics, computer-based programming and software, as appropriate
- Interpret results of data analysis for public health research, policy or practice
- Compare the organization, structure and function of health care, public health and regulatory systems across national and international settings
- Discuss the means by which structural bias, social inequities and racism undermine health and create challenges to achieving health equity at organizational, community and societal levels
- Assess population needs, assets and capacities that affect communities’ health
- Apply awareness of cultural values and practices to the design or implementation of public health policies or programs
- Design a population-based policy, program, project or intervention
- Explain basic principles and tools of budget and resource management
- Select methods to evaluate public health programs
- Discuss multiple dimensions of the policy-making process, including the roles of ethics and evidence
- Propose strategies to identify stakeholders and build coalitions and partnerships for influencing public health outcomes
- Advocate for political, social or economic policies and programs that will improve health in diverse populations
- Evaluate policies for their impact on public health and health equity
- Apply principles of leadership, governance and management, which include creating a vision, empowering others, fostering collaboration and guiding decision making
- Apply negotiation and mediation skills to address organizational or community challenges
- Select communication strategies for different audiences and sectors
- Communicate audience-appropriate public health content, both in writing and through oral presentation
- Describe the importance of cultural competence in communicating public health content
- Perform effectively on interprofessional teams
- Apply systems thinking tools to a public health issue
In addition, the Nutrition coursework aligns with the following ACEND Standards:
Unit 1. Foundational Knowledge. Applies foundational sciences to food and nutrition knowledge to meet the needs of individuals, groups, groups, and organizations.
Unit 2: Client/Patient Services. Applies and integrates client/patient-centered principles and organizations. and competent nutrition and dietetics practice to ensure positive outcomes.
Unit 3: Food Systems Management. Applies food systems principles and management skills to ensure safe and efficient delivery of food and water.
Unit 4: Community and Population Health Nutrition. Applies community and population nutrition health theories when providing support to community or population nutrition programs.
Unit 5: Leadership, Business, Management and Organization. Demonstrates leadership, business and management principles to guide practice and achieve operational goals.
Unit 6: Critical Thinking, Research and Evidence-Informed Practice. Integrates evidence-informed practice, research principles and critical thinking into practice.
Unit 7: Core Professional Behaviors. Demonstrates professional behaviors and effective communication in all nutrition and dietetics interactions.
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