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- Agriculture, Food and Environment
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Why This Program?
Despite agreement that scaling up select nutrition interventions would have huge payoffs, evidence and training on how to do this remains weak. Implementing effective nutrition programs at scale requires a clear understanding of institutional and human capacities required to support tailored, evidence-based programming that generates measurable (and actually measured) results. Improvements in health and nutrition will not occur without major advances in the delivery and implementation of proven interventions at scale.
The course offerings in this certificate program are designed to meet the educational needs of those engaged in implementing nutrition-related programs around the world. The program builds the capacity of practitioners through specialized, graduate level training in program delivery science.
The Delivery Science in International Nutrition certificate is conferred jointly by the Tufts Friedman School and partner institution, United Nations University (UNU). The mission of the UNU is to contribute, through research and capacity building, to efforts to resolve the pressing global problems that are the concern of the UN, its Peoples and Member States. A part of that contribution is to develop educative opportunities for UN personnel and other related non-governmental organization (NGO) member organizations who work closely with the UN in various capacities. Tufts University, being an affiliated institution, is charged with helping to carry out this educative mission by developing and implementing educational programs, particularly in the area of nutrition and capacity building, for UNU’s staff and NGO employees worldwide.
Download the Information Sheet
The Delivery Science for International Nutrition Certificate program consists of the following three courses:
- Program Development and Delivery (Offered Fall Semester) This course provides presentations, readings, and exercises relating to the broad range of nutrition interventions utilized in global programs, including: growth monitoring and promotion; nutrition counseling and IEC; supplementary feedings and food-based income transfers; household food security and agricultural-based interventions; micronutrient activities; and breast-feeding.The course covers malnutrition causality, nutrition and structural adjustment, social funds, economic and food aid, active learning capacity and the nutrition transition. Students become versed in program design and appraisal techniques including dynamic models and program contraint assessments, and are responsible for major exercises relating to programs in Asia, Africa and Latin America.
- Theories of Behavior Change and Positive Deviance (Offered Spring Semester) How do you achieve behavior change in challenging circumstances? This course explores that question, first by examining theories of behavior change commonly used in nutrition and public health and then with an in-depth introduction specifically to the Positive Deviance Approach. In the first half, several individual-based, social-based, organization-based and eco-social theories will be explored, with an emphasis on understanding of core theory concepts and issues in measurement. Building on this base, the second half will cover the concept, theory, history and application of PD. Students will develop their own problem statement and map out the steps required to apply the PD approach to their identified problem. By the end of this course, students will understand the steps involved in the PD process, acquire basic skills to complete step one of the PD process, and develop a proposal to design a PD inspired project plan. Interactive activities and assignments will teach students when to apply each of the behavior change methods.
- Monitoring and Evaluation (Offered Summer Semester) This course provides an introduction to the principles and practices of program monitoring and evaluation, as applied to food security and nutrition-related programs in developing countries. The course content will be imparted through online lectures, case studies, interactive discussion, and assignments that prompt students to grapple with monitoring and evaluation challenges facing ongoing global efforts to combat malnutrition and food insecurity. By the end of the semester, course participants will: be familiar with the strategies and techniques for monitoring and evaluating projects, particularly those related to nutrition and food security; be able to assess the adequacy of monitoring and evaluation proposals and program evaluations designed by others; be exposed to multiple domestic and international examples of monitoring and evaluation systems, both large and small; and gain experience in the design of monitoring and evaluation plans for real programs.
How to Apply
Applications are accepted on a rolling basis and as space permits. Please send any questions or concerns about the process to firstname.lastname@example.org
There is no fee to apply.
Your full application to the program will include the following items:
- Completion of the Online Application
- Official academic transcripts (translated into English) sent directly from every university or institution from which you earned a degree
- Transcript(s) should indicate completion of a bachelor's degree from an accredited institution, with a preferred grade point average of 3.0 (out of a 4.0 equivalent)
- Current resume or curriculum vitae (CV)
- Personal statement - please describe your reasons for applying and indicate how this course/certificate program will enhance your career or help you in the future
- International students must also submit TOEFL or IELTS scores (see below for more info)
Standardized test scores (i.e., GRE) and letters of recommendation are not required. There is no application fee, but a non-refundable $50 deposit is required upon your acceptance into the program to reserve your space.
All applications are reviewed by the Friedman School Graduate Certificate Program Admissions Committee. The Admissions Committee takes into consideration all coursework, grades, experience and reasons for taking the program.
If you need to send materials to the Friedman School, please send to the following address:
Friedman School of Nutrition Science and Policy
Office of Admissions
150 Harrison Ave. Boston, MA 02111
*Students who would like to register for just a single class without committing to an entire program should contact the Program Director at email@example.com
Applications for Spring 2016 admission into the Friedman School Graduate Certificate Program will be reviewed on a rolling basis through December 1, 2015, or as space permits.
Applications for Fall 2016 admission into the Friedman School Graduate Certificate Program will be reviewed on a rolling basis through July 1, 2016, or as space permits.
International students who earned their degree from a university in a country where English is not the primary language must submit either official TOEFL or IELTS scores
directly to the Friedman School as a part of the Online Application.
- TOEFL minimum score is 600 (paper based), 250 (computer based), 100 (internet based)
- IELTS minimum score is 6.5
Tuition & Payment Options
- Tuition for courses offered during the 2014-15 academic year (i.e. the Fall
2014, Spring 2015, and Summer 2015 semesters) is $2420 per course. The
total tuition for all three required courses within a certificate
program is $7260.
Please note that the Friedman School Graduate Certificate Programs are not eligible for Title IV Federal
Student Aid. The program does qualify for private student loans from lending institutions, and a Tuition Payment Plan is available through our Bursar’s office. Under the Tuition Payment Plan you may budget all or a portion of your semester tuition over five monthly installments prior to your enrollment. For example, for the fall semester, you make payments from May 1st through September 1st, and for
the spring semester, you make payments from October 1st through February 1st. The Tuition Payment Plan has a small enrollment fee, but no interest charges. Please contact Student Financial Services at Tufts for more information on billing and payments including payment plans.
Tufts University currently does not accept credit card payments for tuition.
We encourage students who are working professionals to contact their employer’s human resources (HR) department for their policies and procedures regarding tuition benefits.
Erin Boyd, M.S. has over ten years of experience in emergency nutrition response covering policy, program management, monitoring and evaluation, coordination, and operational research. She has lived and worked in ten countries with NGOs, UNICEF and USAID. Erin provided technical guidance and staff management for nutrition surveillance projects and emergency nutrition interventions in Darfur and Ethiopia. She served as Nutrition Cluster Coordinator in Haiti following the 2010 earthquake and worked with UNICEF to scale-up the emergency nutrition response in Pakistan following the mega floods in 2010. Erin’s expertise is in the management of acute malnutrition, with particular emphasis in improving the quality and coverage of CMAM and in the prevention of acute malnutrition through improved infant and young child feeding practices. She has an MS in in Food Policy and Applied Nutrition and is an Adjunct Instructor at the Friedman School of Nutrition Science of Policy at Tufts University and presently lives Massachusetts.
Kristie Hubbard, PhD, MPH, RD is a Nutritionist and Acting Nutrition and Food Systems Team Leader for the United States Department of Agriculture, Food & Nutrition Service, in the Western Regional Office in San Francisco, California. She oversees the region’s work in nutrition education and promotion, evaluation, and wellness policies across child nutrition and food distribution programs. Kristie has over 12 years of experience as a registered dietitian with focus areas of childhood obesity prevention, chronic disease self-management, and health promotion for children and adults with disabilities. Kristie earned her PhD in Food Policy and Applied Nutrition from the Friedman School of Nutrition Science and Policy at Tufts University and her MPH from Tufts University School of Medicine.