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Why This Program?
Television, magazines, and the internet are the primary sources of nutrition information for the general public. Communications professionals, such as journalists, freelancers, marketing, corporate and public relations professionals, are often responsible for generating this information. While inaccurate messages confuse and mislead, breed skepticism, and can harm reputations, truthful and accurate messages can turn communications professionals into nutrition educators, helping consumers make positive lifestyle choices while helping clients attain their business goals.
This program will provide communications experts with an understanding of the concepts and language of nutrition science, the skills required to interpret nutrition-related research studies for consumers, and the ability to apply this knowledge to help inform and guide marketing efforts.
Download the Information Sheet
The certificate in Nutrition Science for Communications Professionals consists of the following three courses:
We gratefully thank FoodMinds, LLC for being the founding sponsor of the Nutrition Science for Communications Professionals program.
- Foundations of Nutrition Science (Offered in Fall Semester)
This course provides an understanding of basic nutrition science, including the principles of diet planning and government standards; the biological functions of the macro- and micronutrients; energy balance, weight control, and physical activity; and the role of nutrition in chronic diseases, nutrition throughout the life cycle, and contemporary nutrition-related issues.
Interpreting Nutrition Evidence (Offered in Spring Semester)
This course will familiarize students with the terms and tools required to navigate the scientific literature and dissect the components of nutrition research articles. The course covers literature searches, study designs, anatomy of a research paper, and common statistical terms. Through “hands-on” exercises, including a literature review and case studies of how nutrition-related scientific evidence is translated in press releases and social media, students will gain the skills required to translate and communicate this body of knowledge responsibly. (Prerequisite: NUTC 200, NUTR 202, or prior course in General Nutrition)
- Nutrition-Related Consumer Marketing (Offered in Summer Semester)
This course examines the issues of consumer psychology and food choice, and explores the interplay of nutrition and marketing from both the consumer and the marketer's perspectives. The course will examine historical effectiveness of efforts by food companies, health advocacy organizations, and governments aimed at improving nutritional habits. Students will gain an understanding of consumer behavior and approaches to affect positive nutrition-related health outcomes.
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.
Applications for Spring 2015 admission into the Friedman School Graduate Certificate Program will be reviewed on a rolling basis through December 15, 2014, or as space permits.
Applications for Fall 2015 admission into the Friedman School Graduate Certificate Program will be reviewed on a rolling basis through July 1, 2015, 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.
Diane L. McKay, PhD, is an Assistant Professor and Director of the Graduate Certificate Program in the Friedman School of Nutrition Science and Policy, and a Scientist in the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University.
At the HNRCA, Dr. McKay investigates the role of nutrients and phytochemicals in health promotion, particularly in older adults, and has studied the effects of multivitamin supplements and a variety of antioxidant-rich foods and beverages, including tree nuts, whole grains, hibiscus tea, cranberry juice, and eggs.
She is a Fellow of the American College of Nutrition, a member of the American Society for Nutrition, and serves on the Examination Committee for the Certification Board for Nutrition Specialists. She obtained a BS in Biological Sciences from Carnegie-Mellon University and, from Tufts University, received MS degrees in Biological Sciences and Nutrition Communications, and a PhD in Human Nutrition.
Adela Hruby, PhD, MPH, completed her public health and doctorate degrees at Tufts, specializing in epidemiology, after spending 10 years in various aspects of publishing and language translation. Nowadays, the responsible translation of science is one of her priorities. In addition to her teaching responsibilities at the Tufts Friedman School of Nutrition Science and Policy,
Adela is currently a Research Fellow at the Harvard School of Public Health, where her work focuses on diet and gene-diet interaction in cardiometabolic health. Her other research interests include the health of soldiers and the global nutrition transition.
Adela earned her BA from Cornell University. While a graduate student at Tufts, she was an American Heart Association Predoctoral Fellow and she won numerous awards for her dissertation work.
Rachel Cheatham, PhD, is an Adjunct Assistant Professor at the Tufts Friedman School of Nutrition Science and Policy. Combining her experience as a former advertising television producer with a doctorate in nutritional biochemistry from Tufts, Rachel now works in global public relations where she focuses on strategically and creatively leveraging nutrition science and influencer outreach to lend credibility and impact behaviors across a wide variety of audiences ranging from policymakers and academics to the media and consumers. She currently works with a variety of food, beverage, ingredient and commodity clients.
In addition to her current position at Weber Shandwick, Rachel is the Director of Communications for the Nutrition Translation Research Interest Group (RIS) for the American Society of Nutrition, a strategic advisor for the Institute of Food Technologists and member of the Academy of Nutrition and Dietetics.