Public Health - Nutrition, Master of Public Health

The MPH Nutrition Program at NAU is a 24-month residential program that includes graduate courses in public health and dietetics along with supervised experiential learning. This Future Education Model Graduate-level program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Upon completion of the program, graduates are eligible to sit for the Registered Dietitian Nutritionist Examination. Contact information for ACEND: 120 South Riverside Plaza Suite 2190 Chicago, IL 60606-6995 800/877-1600, ext. 5400 312/899-0040 Fax: 312/899-4817 acend@eatright.org www.eatrightpro.org/acend While the state of Arizona does not currently have licensure for registered dietitian nutritionists, we understand that you may end up moving out of state following completion of our program. For more information on licensure in other states for the Health Sciences MPH in Nutrition, view NAU’s Professional Licensure by State table. Our instructors and preceptors are dedicated to preparing students to serve the public health and nutrition needs of Northern Arizona communities and beyond. Students progress through a series of graduate-level courses in public health and nutrition that include learner-centered teaching approaches. Courses include innovative uses of simulation and service learning activities so that students don’t just learn about public health and nutrition, they learn how to apply these concepts into real world settings.

Mission

The mission of the NAU Master of Public Health Nutrition program is to prepare graduates, through learner-centered educational strategies, research, and public service, to practice as Registered Dietitian Nutritionists who support the advancement of population health and the prevention of disease for diverse, underserved communities.

Vision

The program’s vision is to advance population health and achieve global health equity through education, research, and public service.

Goal 1

To prepare competent registered dietitian nutritionists in a timely manner who are capable of planning, implementing, and evaluating health programs and contributing to scholarly endeavors.

Objectives

• Program Completion: A minimum of 80% of students will complete program/degree requirements within 150% of the program length (or 3.5 years).**
• Employer Satisfaction: At least 80% of employers will indicate that program graduates were prepared or very prepared for their first position as a nutrition and dietetics professional.**
• Graduate Employment: At least 80% of program graduates will be employed in nutrition and dietetics or related fields within 12 months of program completion.**
• Registration Exam: 90% of program graduates will take the Commission on Dietetics Registration (CDR) credentialing examination for dietitian nutritionists within 12 months of program completion.**
• Registration Exam Pass Rate: 80% of graduates over a five-year period will pass the CDR credentialing exam for registered dietitian nutritionists within one year following the first attempt.**
• At least 80% of graduates will report confidence in planning, implementing, and evaluating health interventions.*
• At least 80% of graduates will present their public health projects and/or research in a professional conference setting or peer-reviewed scholarly publication.*

Goal 2

To prepare nutrition and dietetics professionals to address the health and nutrition needs of diverse underserved communities through hands-on learner-centered educational strategies.

Objectives

• At least 80% of employers will indicate that program graduates were prepared or very prepared to address the nutritional needs of diverse audiences.*
• At least 20% of students will be from traditionally underrepresented groups within the profession.*
• At least 50% of courses will include instruction and activities related to serving diverse, underserved communities.*
• At least 75% of students will report satisfaction with faculty instruction.*

Goal 3

To provide professional growth and service opportunities in public health and nutrition that supports student and faculty development.

Objectives

• At least 90% of students will report satisfaction with career advising and preparation received from faculty and staff.*
• At least 70% of alumni will report that the applied practice experience prepared them for their careers.*
• At least 80% of faculty will have service responsibilities.*

*Objectives unique to the Northern Arizona University MPH Nutrition Program ** Objectives required by ACEND Program outcome data is available upon request.

The field of nutrition and dietetics is continually growing. According to the Bureau of Labor and Statistics, the projected growth from 2016-2026 is 15%. In 2017 the median pay for dietitians was $59,410 per year. Dietitians are experts in the use of food and nutrition to promote health and manage disease. They work in a variety of settings including hospitals, health clinics, public health departments, and foodservice operations. Beginning in 2024, a master’s degree will be required in order to gain candidacy to sit for the Registered Dietitian Nutritionist Examination. The dietitian training program at NAU is a Future Education Model. A Future Education Model places training for registered dietitian nutritionists at the graduate level. In this new model, students can earn a bachelor’s degree in any field while completing pre-requisite courses that are required for most graduate-level Future Education Model nutrition programs. Upon successful completion of a graduate level Future Education Model program (such as the MPH Nutrition program at NAU) students are eligible to sit for the Registered Dietitian Nutritionist Examination. Traditional dietetics education pathways to becoming a Registered Dietitian Nutritionist are still available and these include:

1. Completing an ACEND-accredited undergraduate Didactic Program in Dietetics, followed by a graduate-level ACEND-accredited dietetic internship program;
2. Completing an ACEND-accredited coordinated program with didactic coursework and the dietetic internship combined into one program at the undergraduate level;
3. Completing an ACEND-accredited coordinated program with the didactic coursework and dietetic internship combined into one program at the graduate level.*

*This is similar to a Future Education Model, but follows slightly different accreditation standards. This graphic provides an overview of the current pathways in dietetics education.

Baccalaureate Degree

Applicants must hold a baccalaureate degree from a four-year college or university, or its international equivalent with a 3.0 GPA or better in any subject. Students who earned a degree in nutrition/dietetics and have received a verification statement are eligible to apply, as are students who earned a degree in any other subject, as long as they have completed the required pre-requisite courses prior to admission. 

Required Pre-requisite Courses

Prior to applying please complete the following pre-requisite courses:

• 1 semester of an introductory or basic statistics course
• 1 semester of general chemistry
• 1 semester of organic chemistry (Note: Labs for the two chemistry courses are not required unless necessary to advance from general to organic chemistry at the institution where you are taking the pre-requisite courses.)
• 1 semester of anatomy and physiology
• 1 semester of microbiology
• 1 semester of an introductory nutrition course (minimum 3 units)
• 1 semester course in food safety and sanitation or proof of a current ServSafe® certification.*

Students who have not completed all pre-requisite courses prior to submitting their application will still be considered for the program as long as no more than 2 pre-requisite courses are outstanding prior to the application deadline, and the student can demonstrate proof of enrollment in the remaining pre-requisite courses in their application (a screenshot demonstrating course enrollment is sufficient). Students with outstanding pre-requisite courses must demonstrate that they completed those courses with a C or better prior to the start of the program. Students will be dropped from the program if pre-requisite courses are not complete, or if a C or better was not earned prior to the start of the program. Pre-requisite courses completed more than 10 years prior to the application deadline may need to be retaken. *The ServSafe® course and certification can be taken and submitted with your application in place of completing a college-level food safety and sanitation course. Visit https://www.servsafe.com/access/SS/Catalog/ProductDetail/SSECT6 to find online ServSafe® trainings.

The MPH Nutrition program is completed in a cohort model, meaning that coursework must be completed exactly as outlined in the following course plan.

To apply visit the NAU Graduate College website. The application opens November 1st. The priority application deadline is January 15th. Applications that are submitted between January 16th and April 1st may be considered to fill any remaining openings, though it is unlikely that openings will remain. Required application components include:

• Application fee. The Graduate College requires a $65 application processing fee (non-refundable), which is paid online when you submit your application.
• Resume or Vita
• Personal Statement. Please write a one to two page letter of personal introduction and professional intent. Include the following information in your personal statement:
  • The concentration to which you are applying
  • Your academic focus or interest areas in health and wellness
  • Your professional goals and how the MPH Nutrition program at NAU aligns with these goals
  • Identification as someone from a diverse or historically underrepresented group* (if applicable)
  • Experience working with others from a diverse or historically underrepresented group* (if applicable)
• Transcripts. Submit transcripts from all colleges and universities attended that contributed to the baccalaureate degree as well as transcripts documenting completion of the pre-requisite courses (see Admission Requirements above). If you are enrolled in a pre-requisite course the same semester you apply, please include evidence of enrollment in final pre-requisite courses. If you opted to complete the ServSafe® exam in place of a college-level food safety and sanitation course, please upload your ServSafe® certification.
• Graduate Record Examination. The Graduate Record Examination is NOT required and is NOT used to evaluate applicants.
• Letters of Recommendation. Applicants need three professional references who will submit recommendation forms on the NAU graduate application portal on their behalf. At least one reference should be a faculty member. At least one reference should be a supervisor or manager. The third reference can be either a supervisor/manager or a faculty member. (Applicants are encouraged to request letters of recommendation from faculty and supervisors at least 3-4 weeks prior to the application deadline.)
• International applicants: Applications submitted after January 15 will not be evaluated for admission, please apply to the next available admission term.
• International Students. If English is not your native language, you must provide proof of English proficiency from one of the following testing agencies:

• Test of English as a Foreign Language (TOEFL) Scores are sent directly to NAU from ETS NAU’s Institutional Code is 4006.
• International English Language Testing System (IELTS) Scores are sent directly to NAU from IELTS. The address to send IELTS scores is:

Center for International Education- NAU Attention: Meaghan Gruber 523 S Knoles Drive PO Box 5598 Flagstaff, AZ 86011 The minimum English proficiency scores for most programs are: 80 (TOEFL iBT) or 6.5 (IELTS). Scores must be sent directly to the Center for International Education from the Testing Institution. The TOEFL/IELTS may be waived:

• If you are a native speaker of English. Native speakers are considered applicants who are from and have completed a high school or university education at an institution in an English-speaking country. List of English speaking countries can be found at https://nau.edu/cie/education-abroad/programs/english-speaking-countries/
• If you have earned a bachelor’s degree (or higher) from a U.S. university or college.

*Definitions of “diverse or historically underrepresented groups” can be found here, as noted in the NAU Diversity Strategic Plan. Diversity The complexity of personal experiences, values, and worldviews that arise from differences and intersections of culture and circumstance. Such differences and intersections include race, sex, ethnicity, age, religion, language, ability/disability, sexual orientation, gender identity and expression, socioeconomic, veteran or other status, or geographic region.

Historically underrepresented groups (HUG)

Those diverse groups, identities, and communities that historically are underrepresented, underserved, or marginalized at institutions of higher education.

Program Cost

Tuition

Up-to-date tuition, fees, and estimated living expenses for all NAU graduate programs can be found here: https://nau.edu/admissions/tuition-and-cost/tuition-expenses/.

Estimated tuition and fees for the 24-month MPH program are as follows:

Resident:

Resident graduate tuition and fees for 4 semesters	See tuition expenses
+ 6 credits of summer online graduate tuition and fees	See tuition expenses
+ 7 credits of summer residential graduate tuition and fees	See tuition expenses
+ Program Fee at $435/semester*	$1,740

Non-Resident:

Non-resident graduate tuition and fees for 4 semesters	See tuition expenses
+ 6 credits of summer online graduate tuition and fees	See tuition expenses
+ 7 credits of summer residential graduate tuition and fees	See tuition expenses
+ Program Fee at $435/semester*	$1,740

*The program fee covers program management and course-related costs such as RD exam study materials, lab materials, and program accreditation fees. Note: Non-Arizona residents living in the western region of the United States may qualify for in-state tuition as part of the WRGP program. Visit https://nau.edu/health-sciences/wrgp-program/ to find out more.  

Additional estimated expenses for the 24-month program:

Housing	$13,400
Food	$6,468
Books – up to $500/semester + 2 summers	$2,500
Transportation	$6,040
Liability insurance	$70
Medical exams – TB test and other necessary vaccines	~$200
Drug testing	$65
Background check	$75
Basic Life Support for Healthcare Providers	$50
Lab coat	$25
Total	$40,578

Note: Extra costs may be incurred due to additional immunizations, drug testing, or background check requirements that are enforced by the supervised practice site placement to which you are placed.

Financial Aid

 The NAU Office of Scholarships and Financial Aid can help students apply for Direct Unsubsidized Loans. Visit https://nau.edu/office-of-scholarships-and-financial-aid/ for more information. Scholarships, fellowships and awards may also be available. Visit the Graduate College website and hover over Resources in the navigation bar for more information. Graduate assistantships are sometimes available within the department, depending on available research funding. The MPH Director will send a survey to applicants to gage interest in department assistantships following the program application deadline. Students who complete the survey will be contacted if awarded a Health Sciences Department Graduate Assistantship. College level assistantships are also available. Visit https://nau.edu/graduate-college/graduate-assistantships-tuition-waivers/ for more information about current assistantship openings.

Supervised experiential learning is incorporated throughout the program through the use of classroom-based simulation and collaborative projects with local nutrition and public health agencies. In the final six months of the program, students will be placed at supervised experiential learning rotations in clinical nutrition, foodservice management, and public health. Supervised experiential learning sites may be up to one hour’s drive outside of Flagstaff.

Possible supervised experiential learning placements include:

Clinical Nutrition

• Flagstaff Medical Center
• Rehabilitation Hospital of Northern Arizona
• Verde Valley Medical Center
• Tuba City Regional Health Care
• Whiteriver Indian Hospital
• Kingman Regional Medical Center

Foodservice Management

• Flagstaff Medical Center
• NAU Campus Dining (Sodexho)
• Peaks Senior Living
• Rehab Hospital of Northern Arizona
• Verde Valley Hospital
• Flagstaff Unified School District
• Flagstaff Family Food Center
• The Guidance Center
• Kingman Regional Medical Center

Public Health Nutrition

• NAU Health Promotion
• Coconino County Public Health, Women Infant and Children
• Flagstaff Family Food Center
• Pinnacle Prevention
• Northern Arizona Healthcare Employee Wellness
• Northern Arizona Public Employees Benefit Trust (NAPEBT) Wellness Program
• Inspire
• Tuba City Regional Healthcare
• Native Americans for Community Action
• Evolve Nutrition
• North Country Health Care

Each student completes a graduate project, the Integrated Learning Experience, that aligns with their chosen public health concentration. Students are encouraged to start thinking about a topic during their first year of the program and to start working on the project in their second year of the program.

In the Research Methods and Program Evaluation in Public Health course and the Public Health Nutrition course during the second semester, students learn how to write a graduate project proposal and learn methods to support their ability to plan a project. To learn more about our faculty research interests, click here.

Full time students are encouraged to begin planning and/or working on the project at the end of the first spring semester and into the summer so that they are ready to present their project during the second Spring semester in the Graduate Seminar course (HS 698). For part time students, the Graduate Project must be completed between enrolling in the Research Methods and Graduate Seminar courses.

Graduate projects can be research projects (quantitative, qualitative, or mixed methods), or involve the development of interventions, toolkits, or trainings. Literature reviews, systematic reviews, meta-analyses, policy briefs, and grant proposals are also possibilities.

MPH students can coordinate with an agency and develop a project that benefits the agency, or work solely with a faculty member from the Department of Health Sciences to support previously established projects that ideally also benefit an agency. Students can also develop their own graduate projects and propose them to a faculty member with similar interests. All graduate projects must be supervised by a Health Sciences faculty member.

The final project is submitted in the Graduate Seminar class in the form of a written product (format is decided upon by the supervising faculty member), a class presentation, and presentation in the spring semester at our Spring MPH Conference. The project may also be presented at the university’s Graduate Student Government Symposium or Research Symposium.

Visit our student handbook for more details about our program.

Q: Is this program offered online?

A: No. The majority of courses are taken on the Flagstaff Mountain campus and courses are typically Monday-Thursday in the afternoon and/or evening. Supervised experiential learning rotations – completed in the final Spring and Summer semesters – are also located in Flagstaff and surrounding communities. The only online courses are the courses taken during the first summer.

Q: Will I be eligible to sit for the RD exam when I am finished with this program?

A: Yes. Once the program is completed and all competencies have been passed, you will be eligible to sit for RD exam through the Commission on Dietetic Registration (CDR). Verification statements and test eligibility will be issued after the degree is conferred by NAU. 

Q: What does it mean that you are a Future Education Model Program?

A: The Accreditation Council for Education in Nutrition and Dietetics (ACEND) started Future Education Model Programs as a first step towards changing the educational pathways within the field of nutrition and dietetics. We volunteered to “go first” and try out this new educational pathway. That is why it is called a Future Education Model. The wave of the future in nutrition and dietetics education is to include all training at the graduate level for eligibility to sit for the RD exam. Therefore, our program includes the didactic coursework in dietetics, the supervised experiential learning (similar to the dietetic internship) and the graduate degree requirements all squeezed into a 2-year graduate degree.

Q: Do I need to have an undergraduate degree in nutrition or dietetics to be accepted into this program?

A: No. Applicants are only required to have a bachelor’s degree; it does not have to be in nutrition, dietetics, or any related field. The only requirement is that you complete the list of pre-requisite courses (basic/intro nutrition, basic/intro statistics, general chemistry, organic chemistry, anatomy/physiology, microbiology, and food safety/sanitation).

Q: How do I determine if a course I took will “count” as a pre-requisite course?

A: If the course was a college-level course taken at an accredited university and the title of the course is similar to the titles of our pre-requisite course requirements, then chances are good that the course will “count” as a pre-requisite. If you have any concerns or questions about a specific course, contact the program director at Jennifer.Hernandez@nau.edu and include the course number, institution, and course description in your email.

Q: I’m having a hard time finding the food safety and sanitation pre-requisite course at my local community college. Any suggestions?

A: You may take a ServSafe course online and sit and pass the ServSafe exam in lieu of taking a college level food safety and sanitation course. Please upload the ServSafe certification in your application.

Q: How many students do you accept into your program each year?

A: We accept 12 students into our MPH Nutrition program each year.

Q: Do you accept students into your program in the fall to start in the spring?

A: No. We only accept applications to start in the fall.

Q: If I miss the priority deadline of January 15^th, will you still have openings?

A: Not likely. We typically fill our spots with those who applied prior to the January 15^th deadline. You are welcome to submit an application up until April 15^th, but it is very unlikely that your application will be reviewed.

Q: How many hours of public health experience is required to apply?

A: None. While gaining experience in public health prior to applying will certainly help you determine your fit within the profession, public health experience is not a requirement to apply. We do consider your readiness to serve underserved communities when reviewing your application, so we encourage you to describe experiences or attributes that make you equipped for this work in your personal statement.

Q: How do you evaluate applicants? What do you look for in applicants?

A: Applicants are evaluated based on their GPA; writing ability (as demonstrated in the personal statement); general fit for the program based on career goals and interests; previous experience managing multiple commitments; interest, experience and readiness to serve underserved communities; and letters of recommendation.

Q: Do you consider applicants with GPAs lower than 3.0?

A: Yes, we will still be able to review your application. We have a holistic approach to reviewing applicants, meaning that we consider life and work experiences, writing abilities, and overall fit for the program, and not just overall GPA. We also look at GPA of the last 60 units and general grade trajectory. Students with inconsistent grades in their last few semesters of their undergraduate program will likely not receive interviews.

Q: Do you interview applicants? If so, how many do you interview?

A: Yes, we hold 15-minute video conference interviews with our top 20 applicants.

Q: If my undergraduate degree is in nutrition and dietetics, will I be able to skip out on taking some of the courses you have in the course plan which are similar to courses I’ve already taken?

A: No. The NAU program uses different accreditation standards than your undergraduate program and therefore you must take all courses on the course plan as listed regardless of previous coursework. The only exception is if you completed NTS 415 and NTS 445 here at NAU as an undergraduate student. You will not need to retake those two courses, which are part of the graduate program.

Q: Are there assistantship opportunities or other opportunities for funding?

A: There are a few graduate assistantships offered at NAU and prospective students are encouraged to check the Graduate College website assistantship list frequently during the semester they are applying. Check current "at large" assistantship openings at the bottom of the Graduate Assistantships page. There are very few graduate assistantships currently offered within the Health Sciences Department. However, students can apply for TA and RA positions that provide hourly pay (no tuition waiver).

To learn more about our amazing Health Sciences faculty and their research interests, click here.

Student Spotlight

Allison McNelly

Allison was born and raised in beautiful Flagstaff, Arizona. She received her bachelor's in Biomedical Science from Northern Arizona University in May 2017. Biomedical science gave her an appreciation for human physiology, infectious disease, and biochemistry. After graduating with her bachelor's Allison moved to Bend, Oregon for two years. In Bend, she helped a Naturopathic physician open a holistic health clinic. Allison has extensive experience in medical administration and has worked as a dental assistant. She is currently working with Mohave County Health department doing contact tracing for COVID-19. This professional experience has prepped her for a career in public health and as a clinical dietician. Allison was thrilled when she was accepted to the Masters of Public Health and Nutrition program because she strongly believes in health equity and preventative medicine through optimal nutrition. Her research interests include plant-based diets high in micronutrient content and the effect on female reproductive health. She is currently working on her graduate research project that is focused on qualitative interviewing pregnant women who eat a plant-based diet. She is also interested in nutrition because many of our biggest health concerns in the United States, such as diabetes and cardiovascular disease, can be managed through nutrition. Allison enjoys cooking healthy, delicious food for her loved ones. She is also passionate about fitness and enjoys cycling, yoga and running. Allison recently got engaged and is balancing trying to plan a wedding and the demand of her course work. Contact Allison to ask her more questions about her experience in the program at apm247@nau.edu.

Ary Spilkin

Ary Spilkin graduated from California State University  Chico in May of 2018 with her B.S. in Nutrition and Food Science. During her undergraduate studies, Ary applied for and won the Madeline Rosenthal Goodwin Memorial Scholarship, based on her work in serving lower socioeconomic status individuals and families, seniors, and people with disabilities. In her spare time, Ary served as fundraising chair in the Nutrition and Food Science Association, participated in events in the Jewish student club Hillel, and volunteered hours to CAVE to tutor children after school. During her undergraduate degree, Ary was an intern and student staff for 1 ½ years at the Center for Healthy Communities. She took part in the CalFresh Outreach and LIHEAP team where she gained experience in food insecurity on campus and in the community of Chico. She signed up families, students, and older adults for the CalFresh program at the office and at the on-campus food pantry, and helped develop and conduct outreach events and classroom presentations. She became HACCP and ServSafe certified in her optional food science courses. In the Fall of 2019, Ary began her Masters of Public Health Nutrition degree at Northern Arizona University. She decided to spend part of her time working as a Teacher’s Assistant in the department. She volunteered as a health coach for the University Coaching for Activity and Nutrition (UCAN) program where she used her motivational interviewing skills to coach students and faculty members on various health behavior topics. Ary took an optional online course by Monash University on IBS and LEAP training and became FODMAP Certified. For her graduate research project, Ary is observing a 7-day cycle menu for a detention facility in Flagstaff and exploring how the micronutrient intake relates to health outcomes of incarcerated pregnant women. After graduation, she hopes to work as a Dietitian and apply her knowledge in nutrition and public health to improve people’s digestive health, reduce food insecurity, and promote a healthy relationship with food. When she is not studying, Ary enjoys doing functional workouts, cooking new foods, and painting. She is also passionate about sustainability and being outdoors. Contact Ary to ask her more questions about her experience in the program at as4556@nau.edu.

Jillian Peart

As a first generation college student, Jillian has successfully pursued her dream of becoming a Registered Dietician. Her understanding of nutrition has evolved over time, initially exploring nutrition education, then the relationship between food and chronic disease, and now interested in the relationship between nutrition and cancer treatment symptom mitigation. She hopes to develop a repertoire of skills required to effectively counsel patients both in outpatient and clinical settings. She aims to be a culturally humble dietitian committed to providing nutrition resources to underserved communities. Through a diverse work background, she has cultivated strong leadership skills. In her undergraduate career, Jillian worked as a Supplemental Instructor for Organic Chemistry. She led workshops, tutoring appointments, and facilitated classroom discussions and activities. Just last year, she received an appointment as a Research Assistant at NAU working under two mentors. She has helped create a tool to evaluate nutrition messages on school lunch printed education materials, describe the current state of nutrition communication training for undergraduate didactic programs across America, and help launch a new research study focused on Latino father influence on child weight. Just this past summer, she worked as a paid intern for University of Arizona’s grant funded Cancer Control and Prevention program called STEP-UP. Through this experience she was able to diversify her research knowledge and refine her professional presentation skills by leading a systematic review group, hosting a journal club, and writing an abstract. Currently, Jillian is preparing her applications for doctoral programs that specialize in health behavior and promotion. She is looking to advance her knowledge in oncology and nutrition through lifestyle clinical interventions. She is personable, optimistic, and dedicated to quality work. From her dietetic program mentors, she is hoping to learn from knowledgeable mentors and meet all clearly defined expectations. She is excited to engage with professional Registered Dietitians in Northern Arizona. Contact Jillian to ask her more questions about her experience in the program at jrp546@nau.edu.

Megan Taylor

Megan was born and raised in Tucson, Arizona. She received her B.S. in Nutritional Sciences from the University of Arizona in 2017. She was originally studying to be an engineer but discovered her love for nutrition and healing through food after dealing with some medical issues of her own. She was also on the cycling team ar U of A and discovered how nutrition could benefit her training. After graduating, she took some time off school to explore her interests in travelling. Megan spent time in Vietnam, as well as bike-packed 600 miles down the coast of California. She then moved to Mozambique and worked as a Health Promotions Volunteer at a rural health center for 6 months. Her primary work in Mozambique was to give public health interventions geared toward stopping the spread of HIV and malaria, as well as train other activists in how to properly deliver these interventions. Once Megan discovered the coordinated public health and nutrition program offered at NAU, she knew that it was the perfect program for her and decided to return home to pursue her master’s degree and work towards becoming a dietitian.  Megan has thoroughly enjoyed the program so far and has loved her classes, cohort, and the connections she has made. She is interested in health equity as it pertains to food security among low-income individuals. Megan is especially interested in how food deserts and food security among children relate to rising obesity trends. Although she does want to work as a clinical dietitian after graduating, one of her professional goals is to work for Fit Kids of Arizona at Northern Arizona Healthcare and help low-income children achieve a happy and healthy lifestyle that can carry forward with them through life. In her free time, she enjoys playing with her puppy, Finn, cycling, paddle boarding, skiing, and exploring fun new recipes with her partner AJ. Megan plans on staying in Flagstaff with AJ who owns a small family owned and operated business downtown. She strives to work for health equity for in this beautiful mountain town that she calls home and is excited for the opportunity to make professional connections through this program. Contact Megan to ask her more questions about her experience in the program at sen64@nau.edu.

Rachelle Phillips

Rachelle Phillips graduated from Arizona State University in May of 2017 with a B.S. in Dietetics and a minor in Global Health, where she learned more about the intermingling parts of public health and the role that nutrition played, so that she could greater impact people's lives as a Registered Dietician. She also completed a certificate in Food System Sustainability to learn how environmental sustainability affects health and how to build toward a more food secure future. Rachelle originally become passionate about nutrition in 2015 at Arizona State University, after returning from a medical withdrawal and switching her degree to Dietetics. During her time as a student at Arizona State University, from May to June 2016, she traveled to New Zealand and received academic credit as a research assistant for the global ethnohydrology study. She collaborated on multi-site, team-based research that looked closely at the local ecological knowledge of residents along rivers in New Zealand. She assessed environmental justice issues facing individuals in New Zealand, including the underrepresented Māori population. While abroad, she practiced independence, self-reliance, and adaptability in new environments. In the summers of 2016 and 2017, Rachelle taught nutrition lessons and guided groups through taste testing activities at weekly summer camps for Release the Fear—a non-profit program for low-income and disadvantaged youth across Maricopa County. In the summer of 2017, Rachelle was promoted to the sole nutrition educator for after-school and summer camp programs. In the fall of 2016, Rachelle was chosen to intern at St. Mary's Food Bank Alliance in Phoenix, receiving research course credit for 112 completed hours. Her focus was on low income seniors who picked up Emergency Food Boxes. There she constructed lesson plans that addressed preparing fruit and vegetables for people with arthritis, the consumption of power proteins on the growth rate of sarcopenia, and methods for affordable shopping and safe food storage. After graduating, Rachelle was hired as an Instructional Specialist, Sr., with Supplemental Nutrition Assistance Program Education (SNAP-Ed) at the Maricopa County Cooperative Extension in the fall of 2017—where she worked for 2 years before starting her MPH at Northern Arizona University. There, her instructional and nutrition knowledge grew with each MyPlate class, Coordinated Approach to Child Health (CATCH) Kids Club activity, garden lesson, and food demonstration from Cooking Matters that she led. She also assisted SNAP eligible and low-income families with learning about healthy foods that can be purchased on restricted budgets. During her time with SNAP-Ed, she thoroughly enjoyed her time interacting with the youth and seeing how excited they were to taste never-before eaten foods. In 2018, Rachelle passed her Nutrition and Dietetics Technician, Registered (NDTR) examination, and in 2019, she was accepted into the Masters of Public Health and Nutrition degree at Northern Arizona University. In August 2019, Rachelle Phillips was hired as a Graduate Assistant by Northern Arizona University’s campus Registered Dietitian in the Health Promotion Office, where she worked for the 2019-2020 academic year. She shared recipes, performed cooking demonstrations and grocery store tours, presented nutrition education to college students, created Qualtrics surveys, and reported data to be used by the Health Promotion Office for future endeavors. Additionally, she headed, planned, organized, and implemented an event on campus during National Eating Disorder Awareness Week that focused on having a published author speak on the importance of mindful eating. Later, in January 2020, she became involved in a descriptive research study at an Arizona county jail. The research assesses the meals provided and whether they meet the 2015-2020 Dietary Guidelines for Americans for sodium, added sugars, cholesterol, trans fats, and saturated fats. The goal of this research is to bring awareness of the importance of following nutritional guidelines within vulnerable, jail populations. In October 2020, Rachelle will be speaking on this topic at the American Public Health Association (APHA) conference, and she will be publishing this research within the following year. As a "hungering" dietetic professional, Rachelle’s long-term goals include becoming a Registered Dietitian working in public health and on public policies that benefit food security, community nutrition, and the environment. Additionally, she plans to write a book about the affordability, sustainability, and health benefits of a plant-based diet. In Rachelle’s spare time she enjoys hanging out with her fiancé, friends, 2 cats, 2 dogs, and parrot; staying active by lifting weights and cycling; cooking; and reading nutrition articles. Contact Rachelle to ask her more question about her experience in the program at rp425@nau.edu.