• This Public Health Nutrition course is designed primarily for health and public health professionals who are studying public health. It provides in-depth learning related to the concepts of nutrition epidemiology and, for those who need it, a review in module one of the basic concepts of nutritional science. Participants will have the opportunity to review the basic concepts of nutritional science, including the essential nutrients, nutrition-related diseases, and food systems and sustainabilty. The course will then go on to explore important nutritional issues on a public and global health scale, and discuss current nutritional policies and interventions that can be applied as part of Health Promotion Interventions. 

    This Public Health Nutrition course is sponsored by the University of the Incarnate Word (UIW). Like all NextGenU.org courses, it is competency-based, using competencies from the Association for Nutrition, the Association of Graduate Programs in Public Health Nutrition, Inc, and the Nutrition Society of Australia. This course uses learning resources from accredited, world-class organizations such as the  World Health Organization, Food and Agriculture Organization, and the U.S. National Institutes of Health

    The course was developed in collaboration with Associate Professor Karen B. Jaceldo-Siegl, MS, DrPH from UIW, and was designed by Pablo Baldiviezo, MD, DiplEd; and Carolina Bustillos, MD, DiplEd; Genikka Camille, B.ED, MSc; Felix Emeka Anyiam, MPH, MScPH, DataSc; Glenda Niles PhD, B.A., A. Ed.; Yhan O'Neil Williams, PhD, Bsc; Hugo Rojas, MD, MSc, DiplEd. 

    For publications on NextGenU.org’s courses’ efficacy, see NextGenU.org’s publication pageSubscribe to our newsletter to be notified of future updates, new courses, and to be part of our community.

     

    There are six (6)  modules to complete, which provide an introduction to:

    • Module 1: Fundamentals of Nutritional Science
    • Module 2: Food Systems and Sustainability
    • Module 3: Nutrition and Public Health
    • Module 4: Professional Conduct in Nutrition
    • Module 5: Promoting Healthy Nutrition and Well-Being
    • Module 6: Nutrition Education 

         

    The completion time for this course is estimated at 160 hours, comprising 41 hours of learning resources, 81 hours for time to study content and assimilation, and 38 hours of participating in learning activities and quizzes to assist the learners in the synthesis of learning materials. This course is equivalent to 4 credit hours. 

    The course requires the completion of all discussion forums and activities. At the end of each module, there is a practice quiz of ten (10) multiple-choice questions. After you’ve completed each lesson, quiz, and learning activity, at the end of the course, you’ll have access to a final quiz consisting of fifty (50) multiple-choice questions and a chance to evaluate this course.

    Participants have up to three opportunities to take the final exam and achieve the required score of >/=80%. Once you’ve passed that last test, you will be able to download a certificate of completion from NextGenU.org and our course’s co-sponsoring organizations. We keep all of your personal information confidential, never sell any of your information, and only use anonymized data for research purposes. Also, we are happy to report your testing information and share your work with anyone (your school, employer, etc.) at your request. 

    Engaging with This Course:

    You may browse this course for free to learn for your personal enrichment; there are no requirements. To register for this course, it is required that learners have obtained a college-level/bachelor's degree.

    To PASS and obtain a certificate, a learner must first register for the course and then successfully complete:

    • All the reading requirements,
    • All quizzes and pass with a 80% with unlimited attempts,
    • All peer activities,
    • All discussion forums
    • The Final Assignment
    • The final exam with a minimum of 80% and a maximum of 3 attempts, and
    • The self and course evaluation forms.

    To obtain credit:

    • Complete all requirements listed above for the certificate, and
    • Your learning institution or workplace should approve the partner-university-sponsored NextGenU.org course for educational credit, as they would for their learner taking a course anywhere. 

    NextGenU.org is happy to provide your institution with:

    • A link to and description of the course training, so they can see all its components, including the cosponsoring universities and other professional organization cosponsors; 
    • Your grade on the final exam;
    • Your work products (e.g., case study activities), and any other required or optional shared materials that you produce and authorize to share with them;  
    • Your evaluations - course and self-assessments;
    • A copy of your certificate of completion, with the co-sponsoring universities and other organizations listed.

    To obtain a degree, NextGenU.org co-sponsors degree programs with institutional partners. To obtain a full degree co-sponsored with NextGenU.org, registrants must be enrolled in a degree program as a student of a NextGenU.org institutional partner. If you think that your institution might be interested in offering a degree with NextGenU.org, contact us.

    We hope that you will find this a rewarding learning experience, and we count on your assessment and feedback to help us improve this training for future students.

    Here are the next steps to take the course and earn a certificate.

    • Complete the registration form.
    • Take the pre-test.
    • Begin the course with Module 1: Fundamentals of Nutritional Science. In each lesson, read the description, complete all required readings and any required activity, and take the corresponding quizzes.
  • Competencies covered in this module:
    • Be able to understand the scientific basis of nutrition.
    • Be able to understand the nutritional requirements from the molecular to the population level for human systems.

  • Competencies covered in this module:
    • Have knowledge and understanding of the food chain and its impact on food choice; integrate the food supply with dietary intake.
    • Know the factors that impact the accessibility, adequacy, and safety of the food supply system (production, processing, distribution, and consumption), their relationship with community food systems, and how they affect the desired outcomes of health promotion and disease prevention.

  • Competencies covered in this module:
    • Have knowledge and understanding of food in a social or behavioral context (e.g., how factors such as culture, financial circumstances, or governmental policies impact food consumption) at all stages of life.
    • Know federal, regional, state, and local governmental structures and the processes involved in the development of public policy, legislation, regulations, and delivery of services that influence the food intake, nutritional status, and health of populations.
    • Be able to apply understanding of the aetiology of major public health problems within social and historical contexts, to work with groups and/or communities and/or at the population level, to develop, implement and evaluate nutrition health education and nutrition health promotion programmes.
    • Know and have the skills to identify, evaluate and address emerging and controversial food and nutrition issues that impact public health.
    • Know and have the skills to identify economic and societal trends which have implications for the health and nutritional status of populations.
    • Know and have the skills to apply principles of social marketing for use in the food and nutrition component of health promotion/disease prevention programs and services.
    • Know and have the skills to analyze current nutrition research and apply research findings to food and nutrition programs serving high-risk target populations across the lifespan.
    • Know and have the skills to assess, plan, implement, and evaluate the food and nutrition components of community-based health promotion/disease prevention interventions.
    • Know and have the skills to identify and seek public (local, state, and federal) and private funding for public health and food/nutrition programs and services.
  • Competencies covered in this module:
    • Understand professional conduct, the Nutritionists’ Code of Ethics, and be familiar with what is evidence of good character.

  • Competencies covered in this module:
    • Understand how to apply the scientific principles of nutrition for the promotion of health and wellbeing of individuals, groups, and populations, and recognize their benefits and risks.
    • Know and have the skills to develop, select, disseminate, and evaluate appropriate food and nutrition education approaches and materials for health promotion/disease prevention interventions for target populations.

  • Competencies covered in this module:
    • Know and have the skills to interact sensitively, effectively, and professionally with persons from diverse cultural, socioeconomic, educational, and professional backgrounds and with persons of all ages and lifestyle preferences.
    • Know and have the skills to communicate food and nutrition information appropriate for different audiences, including individuals, families, communities, health professionals, media, policy and decision-makers, food industries, and businesses.
  • To take the final exam, you must complete all quizzes and complete all the required activities. 

    To access the exam, click on the name of the exam provided above. On the following screen, click the Attempt Quiz button to respond to the questions.

  • In this section, you can provide feedback about this course to help us make NextGenU.org better. Once evaluations are completed, you will be able to download your certificate of completion.

  • Course Activities
    Not available