School of Adult and Graduate Education
Blaney Hall 105

Master in Nutrition
Martine Scannavino, DHSc, RDN, LDN, FAND
Chair, Department of Nutrition
The Allen Chair of Nutrition
Director, Master in Nutrition
610-437-4471 ext. 3486


Course Descriptions

Core Courses (15 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. 

Required Nutrition Courses (12 credits)

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.

Nutrition and Non-communicable Diseases (NCD) a Global Perspective (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.

Nutrition Education: Facilitating Behavior Change Through Learning Across the Lifespan (3 credits)

Students will explore the current status of health education, 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.

Electives (6 credits)

Advanced Concepts in the Treatment of Eating Disorders (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.

Advanced Topics in Nutrition (3 credits)

A student focused detailed study of a specific nutrition related problem chosen with consultation and permission of your advisor and the instructor.

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.  (This course requires Evidence Analysis as a prerequisite(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 important health issues.

Nutrition Entrepreneurship (3credits)

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.

Grantsmanship (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 the A.N.D. Registered dietitian nutritionists use technology throughout their practice and 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 practice.

Practicum (6 credits)

Practicum I (3 credits)

Practicum I is a developmental capstone project which involves Nutrition focused fieldwork in hospitals, schools, and community-based organizations. Practicum I is designed to provide opportunities to apply knowledge and skills gained from the classroom to professional practice. This first part of the two part practicum series allows students to perform a needs assessment and begin to plan programing and interventions that will be further developed in Practicum 2. This experience requires students to provide an ongoing formative evaluation of the program though its developmental stages.

Practicum II (3 credits)

Practicum II continues the developmental process of the  capstone project. Practicum II  requires students to complete the development of the a program or initiative identified and supported through Practicum I.  The experience will culminate with a comprehensive summative evaluation of the program design, materials and assessment tools.  At the completion of Practicum II, the program will be ready for implementation and assessment in the site for which it was developed. 



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