Students enrolled in the Stony Brook PA Post-Professional Master's Program have the opportunity to earn an Advanced Graduate Certificate in Nutrition while completing their MS degree at no additional tuition cost. This collaboration was developed in response to a growing need for health professionals to be trained to provide basic nutrition care and education to people in both inpatient and outpatient settings.
Students who are successfully admitted to the PA PPMP can opt to apply and matriculate into the Advanced Certificate in Nutrition Program. Students who are interested in the Advanced Certificate in Nutrition can take up to 6 nutrition program credits prior to matriculation in the Advanced Certificate Program. A student must formerly apply and matriculate into the certificate program while simultaneously being matriculated in the PA PPMP program. However, in most cases, additional transcripts and letters of recommendations will not be necessary if the student is already a matriculated PPMP student.
Admission Requirements for the Program are as follows:
- completion of a baccalaureate degree with a preferred GPA of 3.0;
- prior course in physiology with a grade of C+ or better (laboratory not required);
- three letters of recommendation; and
- official transcripts from your undergraduate institution(s); and
- an essay that addresses the following: Explain how the Graduate Program in Nutrition will help you achieve your short-term and long-term goals.
GREs are NOT required for admission into this program.
Deadline for Application
This program accepts admissions on a rolling basis in any semester. The preferred dates for applying to the Advanced Certificate are:
- Spring semester start: December 1st
- Summer semester start: April 1st
Applications for the Advanced Certficate in Nutrition are not accepted for the fall semester.
To apply to the Advanced Certificate in Nutrition Program:
Students must complete 15 credits of approved courses for completion of the Advanced Certificate, earning a grade of C+ or better in each course and maintaining an overall GPA of 3.0 or higher.
Four nutrition courses will be directly applied toward 12 of the 15 required certificate credits, as well as count towards the 12 elective credits needed for completion of the PPMP degree. Course descriptions are below.
The four nutrition courses include:
- 3 Required Nutrition Courses
- HFN 500 Survey of Nutrition Concepts - 3 credits
- HFN 505 Contemporary Issues Across the Lifespan - 3 credits
- HFN 515 Advanced Nutrition in Clinical Practice I - 3 credits
- Optional Courses (depending on career path and interest); students need to select 1
- HFN 510 Issues and Trends in Nutrition - 3 credits
- HFN 516 Advanced Nutrition in Clinical Practice II - 3 credits
- HFN 520 Advanced Communications and Counseling - 3 credits
Students may use HAP 552 Evidence Based Medicine: Evaluating and Applying Clinical Research as the remaining three credits to be applied to the Advanced Certificate in Nutrition.
If a student has already taken an introduction to nutrition course elsewhere that is deemed appropriate for transfer credit, a student may opt to replace HFN 500 with another course within the graduate nutrition curriculum with approval of the program coordinator.
Survey of Nutrition Concepts (Required)
This online course is designed to introduce students to the fundamentals of nutrition science. Dietary sources and functions of macro and micronutrients are reviewed, as well as the basics of their metabolism and their impact on disease prevention, energy balance and common health problems. (Prerequisite: Physiology)
Contemporary Issues Across the Lifespan (Required)
This online course examines nutrition concerns, requirements and metabolism from preconception through aging. It will also explore cultural, environmental, psychosocial, physical and economic factors affecting nutrition status through the life cycle. Methods of nutritional assessment for each stage of the life cycle will also be examined. (Prerequisite: HFN 500)
Advanced Nutrition in Clinical Practice I (Required)
This two part onilne course will offer the student an opportunity to explore the role of diet and nutrition in the prevention, progression and treatment of chronic diseases. First the role of diet in mediating oxidation and inflammation is reviewed. This is followed with presentations of nutrition therapy for specific conditions, such as obesity, insulin resistance, and cardiovascular disease, as well as issues regarding gut health, food intolerances, and gastrointestinal conditions. Nutrition for cancer prevention and nutrition to support athletic performance is also included. (Prerequisite: HFN 500)
(choose one of the three courses below as the remaining three nutrition credits)
Issues and Trends in Nutrition
This online course will provide an overview of current and emerging issues in food and nutrition with a focus on topics that impact nutrition recommendations for patients or the public. Students will explore how these trends may shape patient recommendations and barriers to implementing such recommendations. Students will also examine the disconnect between the research and current food policy, as well as existing evidence to support broad-based change to alleviate chronic disease risk and soaring health care costs. (Prerequisite: HFN 500)
Advanced Nutrition in Clinical Practice II
The second half fo this two part online course will further explore medical nutrition therapy for gastrointestinal disorders, liver and pancreatic disease, metabolic disorders, psychiatric and behavioral disorders, pulmonary disease, renal dysfunction, cancer, metabolic stress, surgery and infection. The principles and practices of enteral and parenteral nutrition will be covered. (Prerequisite: HFN 515)
Advanced Communication and Counseling
This online course examines the role of professionals in promoting general health and wellness for individuals and groups in a community setting. Application of key theroretical models of behavior change and evidence-based intervention strategies are explored. Strategies and skills in counseling the individual client and group are examined and applied. Additional topics include techniques for communicating nutrition information to the public and the media and ensuring cultural competence. (Prerequisite: HFN 515)