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Health, Medicine & Nutrition

Learn about all aspects of health, medicine and nutrition from professors at our top-ranked schools.

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Get started on your Lifelong Learning with University College and Tufts University, don't miss out, sign up today and see what's coming next in Health, Medicine & Nutrition.

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Popular Courses - Enrolling Now


Emergency Care

Fall, Spring

Nicholas Cardellicchio | In Person

State-approved course in prehospital emergency care. Successful completion allows participants to sit for the Massachusetts state certifying examination for Emergency Medical Technician (EMT). Techniques for comprehensive management of medical, trauma, and behavioral emergencies. 

Basic Enrollment Requirements: Unofficial Transcript – High School Diploma, GED, Bachelor’s Degree, or progress towards a Bachelor’s Degree + 3.0 GPA.

Serving a Healthy Diet

Winter Session

Diane L McKay | Online

In a world of conflicting food messages, how do we know which foods are good for us? What is the evidence for why you might want to incorporate foods like leafy greens, beans and berries more often into the meals you prepare? How do you construct a menu that tastes good, meets the nutrient and health requirements for an individual or group, and is culturally appropriate and responsibly sourced?

Planning and implementing healthy meals for customers, clients, family, and friends can pose a challenge. In this course we explore the relationship between diet and health by examining the habitual eating patterns that have been shown to prevent chronic diet-related conditions. We learn about the nutritional components of the foods and beverages commonly present in these healthy eating patterns and to implement strategies that will help those we serve make better food choices.

By the end of this course, you will be able to:

  • Describe healthful dietary patterns and summarize their common factors.
  • Identify the healthful properties of foods, how to responsibly source those foods, and how preparation influences their properties.
  • Create a healthful dish based on principles of maximizing flavor while mitigating chronic disease risk.


Meet our Faculty & Staff


Marisha Palm, MSC, PHD: Associate Professor

Dr. Marisha Palm joined Tufts Medical Center in October 2018. She is the Program Director for two large national clinical trials networks, the Strategies to Innovate Emergency Care Research Network (SIREN) and the Trial Innovation Network (TIN), and Associate Director of Organizational Impact for Tufts Clinical and Translational Science Institute. Dr. Palm is interested in multi-stakeholder collaboration and engagement, broadly engaged team science, and innovative study design.

Meet Dr. Palm

Travis Moore | Postdoctoral Scholar

Dr. Moore is a Post-Doctoral Researcher at the Friedman School of Nutrition Science and Policy within the Division of Nutrition Interventions, Communication, and Behavior Change at Tufts University and a Post-Doctoral Scholar within the Department of Civil Society and Community Research at the University of Wisconsin-Madison.

At Tufts University, he works with the Catalyzing Communities team, a project of the ChildObesity180 initiative, to advance their mission and impact of scaling evidence-based obesity prevention strategies nationwide. He leads research on its unique, community-based systems dynamics approach to assess whether and how local, tailored health interventions can scale across nine partner communities. Dr. Moore also co-leads a health equity and community-engaged research fellowship for undergraduate and graduate students on the project.

Meet Dr. Moore

Diane L. McKay | Assistant Professor

Dr. McKay is the Director of Tufts University’s Friedman Online Graduate Certificate Programs, an Assistant Professor in the Friedman School of Nutrition Science and Policy, the Tufts School of Medicine, and served as a Scientist in the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA). 

She obtained a BS in Biological Sciences from Carnegie-Mellon University and, from Tufts University, received MS degrees in Biological Sciences and Nutrition Communications, and a PhD in Human Nutrition. She serves on the Examination Committee for the Certification Board for Nutrition Specialists, the editorial board of the Tufts Health & Nutrition Newsletter, and is a member of the Scientific Advisory Council at NBTY, Inc.

Meet Diane


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Hear from our Students


As a veteran teacher looking for quality and affordable professional development, I could not have found a better option than this course at Tufts.  This class provided teachers with a plethora of resources to be used in our classrooms, challenged teachers to think about their practice and materials, and created an atmosphere of collegiality and collaboration among professional educators.  Thank you very much for this opportunity, I hope to return again next summer!

Summer Session Student, 2022

...psychiatrists are using VR to desensitize people with PTSD, or help people with bulimia practice responding to triggers in a safe environment. Occupational Therapists are using VR to help clients who have hemiparesis exercise and regain movement. In my lab we are exploring how to better use VR as a tool to manage chronic pain.

Nancy Baker, Associate Professor and Chair, Sc.D., M.P.H., OT, FAOT

I very truly enjoyed the class that I took. The instructor was amazing. My classmates were gifted. Taking the course persuaded me to begin working on my application materials to apply to a graduate certificate in UEP

Tufts - Student, 2021

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