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  1. Programs
  3. Introduction to Public Health Nutrition

Introduction to Public Health Nutrition

National Institutes of Health (NIH)

Micro-CredentialCIP: 51.3102

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

A course on the principles of nutrition in public health| including dietary guidelines| nutrition assessment| and program implementation.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

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Financial Aid

Eligible funding programs

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Scholarships

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Locations

Where this program is offered

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-1031.00

Skills

Reading ComprehensionActive ListeningSpeakingJudgment and Decision MakingCritical ThinkingSocial PerceptivenessWritingService Orientation

Knowledge

BiologyMedicine and DentistryEnglish LanguageTherapy and CounselingCustomer and Personal Service

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionProblem SensitivityDeductive ReasoningInductive ReasoningSpeech ClarityCategory FlexibilityInformation Ordering

Tasks

  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio

Technology

Analytical or scientific softwareMedical softwareData base user interface and query softwareCloud-based data access and sharing softwareGraphics or photo imaging software

Tools

Automated blood pressure cuffsBioelectric impedance machinesDesktop computersGlucometersHydrostatic weighing machinesKetone metersLaptop computersManual blood pressure cuffsMetabolic cartsPersonal computersPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitors

Work Values

RelationshipsIndependenceAchievementRecognitionWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Dietitians and Nutritionists29-1031.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Micro-Credential)

  • Nutritional needs assessments — conduct initial screenings under clinical supervision using structured intake forms in an inpatient or outpatient healthcare setting.
  • Dietary-care plan components — identify and document appropriate plan elements by following established protocols under the direction of a supervising dietitian.
  • Laboratory test results — interpret basic nutrition-related values such as albumin and glucose levels with guidance from a licensed clinician in a hospital environment.
  • Nutritional counseling sessions — co-facilitate group education classes on healthy eating habits under direct supervision in a community health center.
  • Patient and family dietary advisement — deliver scripted guidance on standard dietary plans and food selection principles under clinical oversight in an ambulatory care setting.
  • Cultural and religious dietary preferences — recognize and document patient-specific food restrictions and incorporate them into preliminary care plans with supervisor review.
  • Physician and healthcare team consultations — participate in multidisciplinary care conferences, gathering information on diet restrictions and nutritional needs under direction in an acute care facility.
  • Patient health and food history records — collect and enter comprehensive diet, allergy, and medication histories into electronic health record systems following department documentation standards.
  • Nutrition monitoring data — track patient dietary intake using spreadsheet software and flag deviations from prescribed plans for review by a supervising practitioner.
  • Special-needs recipes and menus — assist in adapting or selecting existing low-glycemic, gluten-free, or allergen-free menu options under the guidance of a senior dietitian in a clinical nutrition department.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
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Placement Rate
Not reported