Master of Health Science
The Mission of the Cedar Crest College Master of Health Science is to develop leaders in the field of health promotion and disease prevention by providing the educational experiences that allow you to gain the competencies and skills needed to assess, plan, implement, and evaluate health programing to meet the needs of diverse populations locally, nationally and globally.
The concentration in Nutrition will empower Registered Dietitians and other professionals to take on the many nutrition challenges associated with public health. Graduate students will gain assessment and effective program planning skills through comprehensive assessment and effective program planning skills that allow them to make a positive impact in the health of the community
Mission of the Nutrition Program
In concert with the philosophy of Cedar Crest College and the Standards of Practice of the Academy of Nutrition and Dietetics, the nutrition program is committed to developing competent dietetic professionals who serve the public through the promotion of optimal nutrition and act with integrity and respect for differences
The Master of Health Science Program Description
The 39 credit online curriculum for the MHSc Nutrition Concentration is built on clearly defined competencies for advanced level application and practice, beyond the Baccalaureate level entry level health professional. The Nutrition Concentration focuses on populations (Geriatric and Pediatric), education theory and practice to facilitate behavior change as well as the monitoring and nutrition management of Non-Communicable Diseases (NCD). The program allows students and professionals to pursue elective coursework which will further support their professional goals.
Graduates will develop and demonstrate the skills and competencies needed to:
- Influence decision makers related to public policy, resources and programs.
- Design, develop, direct and implement education and training in the identified focus area.
- Translate and apply evidence based research into program development, implementation and assessment.
- Conduct systematic review of the literature that identifies the weight of evidence including areas of consensus, inconsistency, and opportunities for further research and/or program development.
- Design, develop, implement and evaluate programing to meet the needs of a specific population/organization.
- Use innovative, appropriate communication techniques and the most effective formats for the intended audience.
- Utilize principles of cultural competency and ethical practice in program planning and assessment.
The core curriculum also provides a comprehensive framework which aligns with the National Commission for Health Education Credentialing’s (NCHEC) National Health Educators Job Analysis (HEJA) based competency categories.
- Assess needs, assets, and capacity for health education
- Plan health education
- Implement health education
- Conduct evaluation and research related to health education
- Administer and manage health education
- Serve as a health education resource person
- Communicate and advocate for health and health education
General Admissions Requirements
Students are admitted to graduate programs at Cedar Crest College on the basis of individual qualifications. Requests for application materials and all correspondence relating to admission should be addressed to:
Cedar Crest College
School for Adult and Graduate Education
100 College Drive
Allentown, PA 18104-6196.
Online Application Materials: www.cedarcrest.edu/graduate
On campus, the main office for the School for Adult and Graduate Education is located in Blaney Hall, Room 105 and is open Monday--Thursday, 8:30 a.m. - 6:30 p.m. and Friday, 8:30 a.m.- 4:30 p.m.
A rolling admissions policy is in effect for this program. Applications are accepted and reviewed on a continuing basis throughout the year. Students may be admitted officially at the beginning of any academic term, including summer.
Standards for Admission
- A Bachelor of Science degree from a regionally accredited college or university
- Completion of prerequisite coursework: Anatomy & Physiology I and II and Principles of Nutrition. Anatomy and Physiology I and II must be completed within 10 years of entering the program and Principles of Nutrition must be completed within 5 years of entering the program. If the applicant is a credentialed health practitioner who has been employed within their health care field since obtaining their practice credential, they may petition for a waiver of the time frame specified.
- A GPA of at least 3.0 on a 4.0 scale in undergraduate coursework
- Two letters of recommendation attesting to the student's abilities to successfully engage in graduate level studies.
- Current resume that lists all previous professional, job, and volunteer experiences
- Application essay describing your professional ambitions, motivation for seeking MHSc degree, career goals, practicum interest, and time-line for completion
- Official transcript(s) from all colleges/universities previously attended (If previous coursework was completed outside of the United States, students should have their academic degree validated as equivalent to a degree in the
- United States through a non-profit agency, such as World Education Services www.wes.org.)
- For international applicants official scores for the Test of English as a Foreign Language (TOEFL)
The Nutrition Department will make final admissions decisions on the basis of the following criteria: GPA, writing sample, letters of recommendation, related experience and background. Candidates will be considered from a holistic perspective. The Nutrition Department reserves the right to ask the prospective candidate for additional information.
Acceptance of Transfer Credits/ Foreign Credit Evaluation
Students with the RD/RDN credential may transfer up to 9 credits from supervised practice within a post-graduate Dietetic Internship or post-graduate/graduate Coordinated Program to waive 9 credits from the nutrition concentration. RD/RDNs who are graduates of undergraduate Coordinated Programs may transfer up to 6 credits to waive 6 credits from the nutrition concentration.
Students entering the program from other health professions may transfer up to 6 credits of graduate coursework. The transferred coursework, however, must be equivalent to courses listed in the curriculum and must have been completed within ten years of the date of enrollment in the program (the first day of classes of a student’s first academic year).
Once matriculated in the program, students will not receive any credit for coursework taken at another institution. Non-matriculated students who take program courses at Cedar Crest, may transfer all applicable Cedar Crest courses after matriculation.
If previous coursework was completed outside of the U.S, students should have their academic degree validated as equivalent to a degree in the U.S. through one of the following non-profit agencies:
World Education Service Credentials Evaluation Services, Inc
P.O. Box #745 P.O. Box 66940
Old Chelsea Station Los Angeles, CA 90066
New York, New York 10011 1-310-390-6276
Education Credential International Education Consultants Evaluators, Inc.
P.O. Box #248233
P.O. Box #92970 Coral Gables, FL 33124
Milwaukee, WI 53202-0970 1-305-666-0233
International Consultants Foreign Educational Document
of Delaware, Inc Service Credential
914 Pickett Lane P.O. Box #4019
Newark, DE 19711 Stockton, CA 95204
Association of International Evaluators
P.O. Box #6756
Beverly Hills, CA 90212
Accepted students are matriculated into the program once they have registered for classes during their first term of academic study. Any post-baccalaureate student wishing to register for a program course may do so without matriculating. Only matriculated students, however, can file for a degree.
Requirements for Continued Matriculation and Completion of Program
Students must complete every class with a minimum of a B. Students who receive a grade of B- or below or withdraw from a course are only allowed to repeat the class one time. If a student does not receive a grade of B or above the second time that the student takes a course, the student will be dropped from the program. Students receiving a grade of F in a course taken for the first time will also be dismissed from the program.
Maximum Period of Candidacy
Students must complete the program in seven academic years beginning from the first term of matriculation.
Leave of Absence Policy
Students wishing to take a leave of absence from the program may request to do so in writing to the Program Director. The granting of the requested leave is at the discretion of the Program Director and pending approval from the Dean of Adult and Graduate Education. The time frame associated with a leave of absence is not counted in the seven years necessary to complete the program.
If a student has been dismissed from the program for any reason, the student can reapply to the program but must wait one full academic year before doing so (for instance, a student who was dismissed in academic year 2016-2017 cannot reapply until academic year 2018-2019). Students coming back from a leave of absence will be reinstated into the program and will continue at the point where they left off.
Completion of the Graduate Program and Graduation
To successfully complete the MHSc. a student must adhere to the following:
- Complete all graduate education courses with a GPA of 3.0 or higher must complete courses with a minimum grade of B.
- Apply to the Registrar for graduation at a specific scheduled graduation time.
- Complete all the requirements for a given program.
- Fulfill all financial responsibilities to the College.
Graduate 2017-2018 Tuition and Fees
Health Science Graduate Tuition, per credit $675.00
All Undergraduate Evening/Weekend/Online courses $558.00
Undergraduate Tuition rate per credit, daytime students $1,042.00
Audit Fee (non-refundable) per credit $185
Full-Time/Part-Time Student Activity Fee (Fall & Spring semesters) $20
Full-Time Technology Fee, per semester $100.00
Part-Time Technology Fee, per semester $50.00
Note: The College reserves the right to change the fees and charges when necessary.
Preceptor Tuition Remission Policy
Preceptors for the Cedar Crest Didactic Program, Dietetic Internship and Master of Health Science Program are eligible the equivalent remission of one credit hour for every 300 hours of precepting time for these Cedar Crest programs as follows:
- The primary preceptor for any site is the person designated by Cedar Crest College Department of Nutrition as the person who earns the credit hours. The primary preceptor may, at their discretion, assign earned credits to other staff members who precept Cedar Crest students (“their designee”) with approval of the Chair of the Nutrition Department.
- The credit hours earned are for service to the Program, not individuals. A preceptor will receive the equivalent remission of one credit hour for every 300 hours of precepting time for the Program, regardless of whether there is one student or more than one student at the site.
- The credit hours earned through this credit remission process must be used within three years. They will expire at the end of year three corresponding to the term or semester in which the credit hour remission was initially earned.
- The primary preceptor or their designee may use the credit towards a class for credit or to audit a course for the purpose of continuing education units.
- The courses that may be taken by the primary preceptor or their designee with their credit can ONLY be used within the Nutrition Department at Cedar Crest College. However, they may be used for either graduate or undergraduate level courses.
- The primary preceptor will be responsible for submitting ongoing preceptor hours to the Department of Nutrition.
- The Department of Nutrition will be responsible for keeping a record of total hours and credit remission earned for primary preceptors or their designee(s).
- The primary preceptor or their designee must accumulate 300 hours of preceptor time in order to be granted 1 credit of tuition remission. Tuition remission cannot be granted for less than 300 hours of total preceptor time.
- For non-matriculating students who simply choose to audit nutrition courses for CEU credits, there will be no need to satisfy program prerequisites. For those preceptors who intend on pursuing the Master of Health Science degree at CCC, they will need to apply to the program first.
Students coming into the program will be contacted individually by the program director prior to their first term of academic study to develop a course progression plan. During this time, each student will be assigned an academic advisor who will be a member of the Master of Health Science program faculty. Students are required to consult with their faculty advisor prior to registering each term to review their course plan and professional goals.
Graduate Student Handbook
Each student will be given a copy of the Graduate Student Handbook prepared specifically for the MHSc. Nutrition Concentration. The purpose of the handbook is to provide students with information pertaining to the curricular requirements, policies and procedures associated with the program. Students are responsible for familiarizing themselves and understanding the information presented in the Graduate Student Handbook. Questions regarding the content of the handbook should be directed to either the student’s faculty advisor or the Director of the Master of Health Science Program.
The Master of Health Science Program is conducted completely on-line. Students will need access to a computer and working internet connection. Students must also be familiar with using the Canvas Learning Management System (LMS). Resources for on-line learning can be accessed on the Cedar Crest web site within the Cedar Crest online link at https://my.cedarcrest.edu/ICS/Current_Students/Cedar_Crest_Online.jnz
A total of 39 graduate coursework credits are needed for completion of the degree.
Students fulfilling curricular requirements for the Master of Health Science degree must complete the following courses:
Core courses/Certificate in health program planning (21credits)
Health Program Planning and Management (3 Credits)
Cultural Competency and Ethics in Health (3 Credits)
Evidence Analysis (3 Credits)
Health Statistics/Epidemiology (3 Credits)
Health Policy and Advocacy (3 Credits)
Practicum I (3 Credits)
Practicum II (3 Credits)
Nutrition Concentration (12 credits)
Nutrition and Non-Communicable Diseases (NCD) (3 Credits)
Health Education: Facilitating Behavior Change Through Learning Accross the Lifespan (3 Credits)
Pediatric Nutrition: Health Implications in the Community (3 Credits)
Geriatric Nutrition: Meeting the Needs of Aging Adults (3 Credits)
Electives (6 credits)
Disordered Eating (3 credits)
Complementary and Alternative Therapies in Nutrition and the Health of the Public (3 credits)
Social Marketing and Communication for Health Programing (3credits)
Entrepreneurship (3 credits)
Grantsmanship (3 credits)
Food Systems: An Environmental Perspective (3 credits)
Nutrition Informatics in Practice (3 credits)
Advanced Topics in Nutrition (Independent Study) (3 Credits)
Health Program Planning and Management (3 credits)
An introduction to the key concepts of health program development and evaluation. Students will be given an opportunity to apply models for developing theory-based health programs and plan a program evaluation. Models and principles of program planning and evaluation are presented and contrasted. Data gathering techniques, design considerations, and implementation strategies are covered. Other topics include systems theory applications, strategic planning methods, proposal development, and report writing.
Cultural Competency and Ethics in Health (3 credits)
This seminar course will consider questions about the practice of health promotion, disease control, and health research and the ways in which cultural and social factors influence health behaviors and interventions and associated ethical decision making practices. Gender and culture issues affecting health, with emphasis on health disparities and how gender and cultural indicators affect behavioral risk. The relationship between health and other factors such as religion, social class/socioeconomic status, acculturation, migration, and globalization is also studied.
Evidence Analyses (3 credits)
Appraisal and synthesis of research results and evidence-based methods. Identification and use of appropriate inquiry methodologies; ethical implications of research and translational scholarship. Involving complex and conscientious decision-making based not only on the available evidence but also on client characteristics, situations, and preference (AND).
Health Stats/Epidemiology (3 credits)
Introduces students to epidemiologic theory, principles, methods and measures commonly used in public health. Students will be introduced to the theoretical basis for and practical application of common statistical methods and principles used in public health.
Health Policy and Advocacy (3 credits)
Explores the roles health advocates assume and how individuals working in public health settings might participate in advocacy strategies to affect policy. The course centers on frameworks for conceptualizing and promoting the right to health and strategies to empower consumers and other health professionals to be engaged in the decision making process, defining issues, and having a say in the development of health policies.
Nutrition and Non-communicable Diseases (NCD) (3 credits)
Will investigate the link between food, nutrition, diet and non-communicable diseases. Students will identify why NCDs need to be considered when addressing major nutritional challenges and develop skills to address NCD such as heart disease, diabetes, and obesity in healthcare and community settings.
Health Education: Learning Throughout the Lifespan (3 credits)
Students will explore the current status of health education, specifically in the United States, and identify the factors that influence health status. Students learn to perform a needs assessment, and design and implement educational strategies that meet the learning needs of individuals across the lifespan.
Pediatric Nutrition Health Implications in the Community (3 credits)
Focus on the unique aspects that affect the health and nutritional status of infants, young children and adolescents and the complexity of caring for the changing nutritional needs. This course will empower dietitians to acquire new skills related to health, well-being, and nutritional care of this special population.
Geriatric Nutrition: Meeting the Needs of Aging Adults (3 credits)
Focuses on unique aspects of aging that affect health and nutrition. Physiological, psychological, social, and financial changes place the elderly at risk for poor nutritional status. Complications, nutritional screening, assessment, complexity of caring, and government and community resources available will be discussed along with appropriate interventions.
Disordered Eating (3 credits)
This course provides advanced concepts into the etiology, diagnosis and treatment of disordered eating, including anorexia nervosa, bulimia, binge eating disorder and special populations. Focus will be centered upon the theory, diagnosis, assessment, treatment, and method of evaluation for each treatment modality presented. Treatment is considered from a team-based approach to include psychological, cognitive, and physiological processes.
Complementary and Alternative Therapies in Nutrition and the Health of the Public (3 credits)
Investigation of the many Complimentary /Alternative Medicine preventative and healing practices used and analysis of safety and efficacy of these practices. Prerequisite: Evidence Analysis (or its equivalent with instructor permission)
Social Marketing of and Communication for Health Programing (3 credits)
This course is an introduction into the field of health communications, with an emphasis on the production of health education digital media with the goal of informing, influencing, and motivating individual, institutional, and public audiences about process, defining issues, and having a say in the development of current health policies.
Nutrition Entrepreneurship (3 credits)
An analysis of the problems and considerations involved in establishing, organizing, and operating a nutrition-based business or clinical nutrition practice. Focuses on tools, techniques, and resources necessary for establishing a business, including introduction to developing a business plan, marketing and advertising, as well as reimbursement and legal and regulatory matters.
Granstmanship (3 credits)
Will engage students in identifying funding sources, and developing a proposal covering program need, program objectives, a management and quality assurance plan, preliminary work, evaluation, budget, and a plan for funding support.
Food Systems: An Environmental Perspective (3 credits)
Examination of the influence of the food industry and of governmental agencies on the U.S. food system and the way we eat, and on efforts to prevent and treat chronic diet-related conditions, such as obesity.
Nutrition Informatics (3 credits)
According to the Academy of Nutrition and Dietetics, Registered Dietitian Nutritionists use technology throughout their practice. For those who specialize in nutrition informatics, their career is dependent on supporting quality nutrition care with the use of computers and information systems. This course will provide the framework for integrating Nutrition informatics in all levels of practice.
Advanced Topics in Nutrition (1 – 3 credits)
Detailed study of specific problems chosen with permission of the Program Director.
Practicum 1 (3 credits)*: Nutrition fieldwork in hospitals, schools, laboratories, and community-based organizations designed to provide opportunities to apply knowledge and skills gained from the classroom education to professional practice. This first part of the 2 part practicum series allows students to plan programing and interventions that will be carried out and measured in Practicum 2. This experience requires students to provide an ongoing formative evaluation of the program though its developmental stages.
Practicum 2 (3 credits)*: Nutrition fieldwork in hospitals, schools, laboratories, and community-based organizations designed to provide opportunities to apply knowledge and skills gained from the classroom education to professional practice. This capstone practicum experience requires students to implement a program developed in Practicum 1. The experience will culminate with a comprehensive summative evaluation of the program design and initial implementation.
- Students are required to secure their own practicum sites. All sites must be approved by the Master of Health Science Program Director. Standards for appropriate practicum sites will be provided by the Program.
- Practicum placements require students to comply with all background and medical clearances of their host facility.