The Tulane Nutrition program offers a variety of academic opportunities for students at Tulane University School of Public Health and Tropical Medicine to further their professional and academic interests related to nutrition and food security.
MPH in Nutrition
The Master of Public Health program in nutrition emphasizes the social and environmental determinants of nutrition and food security problems. Students learn ways to address these issues through nutritional assessment of populations, community nutrition actions, health promotion programs, and food and nutrition policies.
Nutrition Leadership Training Program
The Tulane Nutrition Leadership Training Program is a unique professional enrichment opportunity available to MPH Nutrition students who are Registered Dietitian Nutritionists and who have demonstrated a strong commitment to improving the nutritional health status of women, children, and their families. Recipients will improve their leadership skills through nutrition research experience, clinical and community-based field rotations, teaching opportunities, and structured mentorship which all focus on women, children, and their families. This program offers students a taxable stipend of $10,000.
The Dietetic Internship (DI) is a graduate-level supervised practice program for students who would like to become registered dietitians. It is a full-time non-degree program with a community emphasis.
Program Combination Options
Tulane has two ways to combine the MPH and DI programs:
Food Security & Resilience Summer Course in Italy
This unique two-week summer course in Italy is offered to graduate students, specifically students interested in nutrition and food systems. Students learn the elements and dynamics of resilient food systems, as well as the people, communities, relations, and policies that contribute to resilience. The course is taught in an historic convent, and includes lodging, Italian meals, and guided transportation on field trips to local and international food organizations.
Opportunities for Tulane Nutrition and other Tulane University School of Public Health and Tropical Medicine students are available on Handshake and frequently posted on the TU Nutrition Facebook page. For more information about career services, please contact Catherine Pugh at email@example.com.
Diego Rose, PhD
Professor and Director of Nutrition
Research Areas: Socioeconomic determinants of nutrition, food and nutrition policy, and food access, security, and sustainability.
Nancy Mock, DrPH
Research Areas: Disaster and Humanitarian Studies, Food Security, and Nutrition.
Alessandra Bazzano, PhD
Research Areas: Maternal, newborn and child health & nutrition, social innovation and design thinking for public health, mindfulness, yoga, and behavioral health, and reproductive and sexual health and rights.
M. Pia Chaparro, PhD, MS
Research Areas: Double burden of malnutrition in Latin America, social and environmental determinants of obesity, food insecurity.
Jylana Sheats, PhD
Assistant Professor of Nutrition
Research Areas: Obesity and chronic disease prevention, social and environmental determinants of health, utilization of technology to promote behavior change.
Marsha Piacun, MBA, RD, LDN
Clinical Assistant Professor
Focus Areas: Dietitian consultant in healthcare facilities and program management.
Roger Shrimpton, PhD, MSc
Research Areas: International public health nutrition and community based nutrition programs, international public health nutrition policies, and capacity-building of public health nutrition workforce.
Nathan Morrow, MA, ADB (Geography)
Research Areas: International food security, child wellbeing outcome measurement, monitoring and evaluation, and humanitarian response.
Keelia O’Malley, MPH
Associate Director for Nutrition
Research Areas: Food access, food policy, obesity prevention, social and environmental determinants of dietary behavior
Many organizations are doing innovative work in New Orleans to address problems of food access and to improve healthy eating. Organizations are working throughout the food system, from local farming and gardening to creative food marketing approaches to consumer education. We surveyed all organizations identified as doing such work in the fall of 2017. This Resource Guide to Innovative Food & Nutrition Work in New Orleans catalogs our findings, reporting each organization’s activities, location, contact information, areas of focus and populations served. The work was supported by the Food Trust’s Center for Healthy Food Access with funding from the Robert Wood Johnson Foundation.
Click on the image to download a copy of A Resource Guide to Innovative Food & Nutrition Work in New Orleans.