Environmental Nutrition (MS)
The master's degree in Environmental Nutrition is a fully online, 33-credit hour program that emphasizes nutritional issues through an environmental lens. The program examines the relationships between food, nutrition, and the environment. The impact of nutritional practices on the environment and the impact of the environment on nutritional practices are the program focuses.
Relevant research and theoretical foundations towards best practices guides the curriculum. Issues related to food sustainability, traditional food practices, food justice, and alternative and complementary approaches to nutrition are examined. Students must complete an applied project and internship grounded in the practical application of sustainable nutrition practices.
Background of Candidates
As a generalist program, Environmental Nutrition students have a variety of undergraduate
degrees including dietetics, nursing, health promotion, medicine, exercise science,
food science, biology, anthropology, psychology, and others.
The program provides an advanced degree option for members of the work force with food and nutrition responsibilities employed by schools, industry, health care, government, and non-profit organizations.
We invite applications from students who wish to emphasize applied work in sustainable food and nutrition practices. Applicants must have a minimum of a bachelor's degree with some background in the biological sciences and nutrition. Applicants will be selected for admission to the program on the basis of grade point average, narrative statement and personal goals, and letters of reference. Graduate record examination (GRE) within the past five years may be submitted to support the application, but is not required.
Registered Dietitians/Nutritionists (RD/RDN) may receive 6 credit hours of Experiential Learning Credit (ELC).
Contact Dr. Robin Roach for additional information.
- Concentration: Environmental Nutrition (online)
- Degree: MS
- Degree Sheet
*When completing the MS application, your major will be Nutrition with a concentration in Environmental Nutrition.
Graduates with a Master’s degree in Environmental Nutrition are well prepared for advancement in the workplace within:
- Non-profit organizations with food and nutrition missions
- Corporate positions with food and nutrition programs
- Local, state, and national government food and nutrition programs
- International food and nutrition programs/agencies
- School food and nutrition services
- Health care facilities
- Wellness/health promotion programs
The online program delivery is designed to accommodate employees who could benefit with job advancement or job security through acquiring an applied Master’s degree in a flexible manner.
"I really love the Environmental Nutrition program at UofM! I'm very passionate about
nutrition, sustainability, and the environment, so for me, this degree is all encompassing.
I spent my undergrad at Ithaca College where I received a BA in biology and a minor
in nutrition; being able to continue my studies in a field I'm very enthusiastic about,
especially via their online campus, is what immediately attracted me to this program.
I was the first candidate to be awarded the Jane Nuckolls Endowed Scholarship in Environmental
Nutrition, which I'm greatly thankful for. I've recently started my own food and cooking
education business, teaching people the importance of sustainable, healthy practices."
- Kristyn Polucha
"The Environmental Nutrition program at University of Memphis is truly one of a kind.
The program is flexible and broad in scope allowing me to explore a number of areas
within Environmental Nutrition. Being able to explore so many different areas helped
me pinpoint how I want to use my degree in the future. This has been a great experience!"
- Angela Daniels Rivera
"After completing the MS program in Environmental Nutrition, I was accepted into the
Dietetic Internship Program at Iowa State University. Because of my relevant graduate
work, I received 4 weeks of prior -assessed learning credits and was recruited to
serve on a pilot project on Sustainable, Resilient, and Healthy Food and Water Systems
at Iowa State."
- Lauren Hulen Boggs