Nutrition Sciences PhD
Major: Nutrition Sciences
Degree Awarded: Doctor of Philosophy (PhD)
Calendar Type: Quarter
Minimum Required Credits: 90.0
Co-op Option: None
Classification of Instructional Programs (CIP) code: 30.1901
Standard Occupational Classification (SOC) code: 11-9121
About the Program
The program's mission is to develop scientists who are able to contribute to the scholarly generation of nutrition science knowledge, spanning the overlapping disciplines of human nutrition, nutritional biochemistry, food safety, human physiology, exercise physiology and community nutrition and the translation of this knowledge with respect to health, disease prevention and treatment.
Nutrition scientists with a PhD can be involved in research, education, industry, community health and clinical practice. With the current epidemic of obesity and Type 2 diabetes mellitus, the need for PhD-educated nutritionists who can discover and design new treatment interventions is of major public health interest.
Admission Requirements
Applicants must possess a minimum of a Bachelor of Science degree in biology, chemistry, nutrition, exercise physiology, food science or a similar area with a strong science base and have taken an advanced undergraduate course in biochemistry, as well as a course in human nutrition and a course in basic statistics.
- College/University transcripts with a minimal overall grade point average (GPA) of 3.0 (on a 4.0 scale)
- Two letters of recommendation from advisors, supervisors, professors and/or mentors
- Curriculum vitae
- Personal statement outlining career plan, topic of research interest and preferred Nutrition Sciences faculty mentor with whom they would like to work
Degree Requirements
The PhD program consists of 90.0 quarter credits. The 90.0 credits include 51.0 credits of coursework, 39.0 credits of research, as well as a research dissertation. Additionally, all PhD students will be required to obtain a minimum of 10 contact hours of nutrition-related teaching experience.
Minimum Credits Required for the PhD in Nutrition Sciences
- For students admitted with a bachelor’s degree, a minimum of 90.0 credits is required for the PhD, including all required courses.
- For students admitted with a master’s degree, the minimum number of credits required varies from 75.0 to 90.0.
For students who, as part of their master’s degree, completed courses equivalent to foundation or elective courses in the PhD curriculum, the minimum number of credits may be reduced by up to 15.0 approved credits. The Graduate Committee of the PhD Program in Nutrition Sciences makes this determination.
| Required Nutrition Courses | ||
| NFS 526 | Lifecycle Nutrition | 3.0 |
| NFS 546 | World Nutrition | 3.0 |
| NFS 629 | Readings in Nutrition Science | 3.0 |
| Required Research and Statistics Competencies Courses | ||
| NFS 601 | Research Methods | 3.0 |
| RSCH 700 | Foundations in Quantitative Research | 3.0 |
| RSCH 720 | Foundations of Biostatistics | 3.0 |
| RSCH 721 | Intermediate Statistics in Health I | 3.0 |
| or RSCH 714 | Qualitative Research Methods I | |
| RSCH 743 | Grantsmanship | 3.0 |
| or RSCH 742 | Scientific Writing | |
| Choose one of the following: | 3.0 | |
| Community-Based and Participatory Research | ||
| Introduction to Epidemiology | ||
| Qualitative Research Methods I | ||
| Qualitative Research Methods II | ||
| Intermediate Statistics in Health II | ||
| Interpretation of Data | ||
| Intermediate Mixed Methods Research | ||
| Required Research Credits | ||
| Select 39.0 credits from the list below: | 39.0 | |
| Research | ||
| Dissertation Research | ||
| Scientific Electives | ||
| Select 24.0 credits from the list below: | 24.0 | |
Any IPS (Inter Professional Studies) 700-899 course | ||
Any NHP (Nursing & Health Professions 700-899 course | ||
Any RSCH (Research) 700-899 course | ||
| Understanding Prevention and Prevention Programs | ||
| Research Methods in Behavioral Sciences | ||
| Biochemistry of Metabolism | ||
| Biochemistry of Major Diseases | ||
| Biology of Neuron Function | ||
| Neurobiology of Disease | ||
| Mindfulness in Clinical Practice | ||
| Behavioral/Process Addictions | ||
| Behavior and Social Change Theories | ||
| Community Engagement in Public Health Practice & Research | ||
| Mixed Methods in Community Health and Prevention | ||
| Design and Grant Writing for Community Health Programs | ||
| Qualitative Research in Community Health | ||
| Social Epidemiology | ||
| Food Composition & Behavior | ||
| Food Microbiology | ||
| Food Microbiology Laboratory | ||
| Microbiology & Chemistry of Food Safety I | ||
| Advanced Food Product Development | ||
| Food Chemistry | ||
| Food Analysis | ||
| Functional Foods | ||
| Microbiology & Chemistry of Food Safety II | ||
| Sensory Evaluation of Food | ||
| Culinary Medicine | ||
| Global Cuisine Studio | ||
| Culture and Gastronomy | ||
| The Contemporary Food System | ||
| Food Systems Practicum/Project | ||
| Seminar in Culinary Arts and Science | ||
| Qualitative Data and Mixed Methods Analysis | ||
| Health Disparities: Systemic, Structural, Environmental & Economic | ||
| Nutritional Assessment Through the Life Cycle | ||
| Macronutrient Metabolism | ||
| Micronutrient Metabolism | ||
| Physical Activity, Health Promotion and Disease Prevention | ||
| Methods of Nutrition Research | ||
| Sport and Exercise Nutrition | ||
| Community Nutrition | ||
| Techniques in Nutrition Sciences Research | ||
| Topics in Metabolic Nutrition | ||
| Topics in Community Nutrition | ||
| Independent Study in Nutrition & Food Science | ||
| Independent Study in Nutrition & Food Science | ||
| Independent Study in Nutrition & Food Science | ||
| Independent Study in Nutrition & Food Science | ||
| Independent Study in Nutrition & Food Science | ||
| Special Topics in Nutrition & Food Science | ||
| Special Topics in Nutrition & Food Science | ||
| Special Topics in Nutrition & Food Science | ||
| Special Topics in Nutrition & Food Science | ||
| Special Topics in Nutrition & Food Science | ||
| Neuroanatomy and Behavior | ||
| Total Credits | 90.0 | |
Sample Plan of Study
| First Year | |||||
|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits |
| NFS 526 | 3.0 | NFS 601 | 3.0 | NFS 546 | 3.0 |
| RSCH 720 | 3.0 | RSCH 721 | 3.0 | RSCH 722 | 3.0 |
| Elective | 3.0 | Electives | 3.0 | Elective | 3.0 |
| 9 | 9 | 9 | |||
| Second Year | |||||
| Fall | Credits | Winter | Credits | Spring | Credits |
| RSCH 700 | 3.0 | RSCH 743 or 742 | 3.0 | NFS 629 | 3.0 |
| Electives | 6.0 | Electives | 6.0 | NFS 997 | 3.0 |
| Electives | 3.0 | ||||
| 9 | 9 | 9 | |||
| Third Year | |||||
| Fall | Credits | Winter | Credits | Spring | Credits |
| NFS 999 | 9.0 | NFS 999 | 9.0 | NFS 999 | 9.0 |
| 9 | 9 | 9 | |||
| Fourth Year | |||||
| Fall | Credits | ||||
| NFS 999 | 9.0 | ||||
| 9 | |||||
| Total Credits 90 | |||||
Program Level Outcomes
Upon completion of the program, graduates will be prepared to:
- Contribute to the scholarly generation of nutrition science knowledge and the translation of this knowledge with respect to health, disease prevention and treatment.
- Actively participate in scientific communication through publishing of research results, presenting at scientific meetings and interacting with the lay public.
- Continually be aware of the need for and obtain the knowledge to be able to engage in scientific research and education with ethics and integrity.
- Write research proposals that are competitive for grant funding.