2019-2020 Course Catalog 
  
    May 25, 2020  
2019-2020 Course Catalog

Accelerated Bachelor to Master of Science in Nutrition


With the accelerated three-year nutrition program, students earn both degrees at a lower cost and gain faster entry into the employment market. Upon successful completion of the requirements, students earn a Bachelor of Science in Nutrition (BScN) degree at the end of the second year and a Master of Science in Nutrition (MScN) degree at the end of the third academic year.

Students take undergraduate courses during their first year, a mixture of undergraduate and graduate courses the second year (completing the BScN), and all graduate courses during their final four quarters (spring of the second year; fall, winter and spring of the third year).

Food truly is medicine. Our nutrition programs are focused on whole, unprocessed foods and traditional diets, and our philosophy that Food is Medicine is represented in every course. 

As undergraduates, students take traditional pre-health/pre-med classes in the natural sciences thread, such as anatomy and physiology with dissection lab, organic chemistry, biochemistry and genetics. These provide the scientific foundation for an understanding of the human body and the basic principles of health and disease. Throughout this sequence, students also learn the foundations of research, and scientific and professional communication.

The social sciences theme focuses on the interpersonal and professional growth of the student. There is a strong focus on the development of cultural competency skills, ethical decision-making, writing, self-reflection and self-management.

An important role in clinical and scientific decision-making is the ability to critically evaluate information. Woven throughout the BScN program is a critical thinking thread, in which students learn to interpret data and make an informed assessment using logic and evidence. Specific courses in evidence-based practice and critical thinking further the development of these essential skills.

Students can also choose from a variety of electives to gain deeper knowledge in a topic of interest. 

BScN Program Outcomes

  1. Nutrition
    Articulate concepts and demonstrate skills related to human nutrition. Appraise the relationship between nutrition, human biochemistry, and health and wellness. Apply these concepts to the improvement of nutritional status for individuals, families and communities.
  2. Ethics, Responsibility and Social Maturity
    Make reasoned decisions based on an ethical framework and a respect for diversity. Exhibit cultural humility and maturity. Display accountability for your choices, behaviors and actions. Demonstrate mature social skills required in the healing professions, such as compassion and understanding.
  3. Communication and Teamwork
    Practice professional communication and work productively, both independently and as part of a team. Effectively communicate using verbal, nonverbal and written skills.
  4. Research and Information Literacy
    Demonstrate comprehension and skill with research methods and scientific inquiry. Use appropriate information technologies to conduct and communicate about research topics and questions, and to access, evaluate and manage information to meet academic, personal and professional needs.
  5. Career Preparation
    Develop a career plan based on personal and professional strengths. Demonstrate career readiness skills, such as the ability to apply classroom learning to real world scenarios. Implement critical thinking skills to make decisions in new situations.

MScN Program Outcomes and Competencies

The Master of Science in Nutrition program is a practice-based curriculum that facilitates advanced skills in scholarly learning and professional training in the field of nutrition. Students learn fundamental knowledge and application of integrative nutrition in the following focus areas:

  • Clinical Nutrition: Students learn the complex interactions that nutrients and phytochemicals play within the human body and how deficiencies can result in subclinical and clinical conditions. Through careful analysis, nutritional interventions are designed and optimized to reduce disease and support quality of life at the individual level.
  • Community Nutrition: Students are trained in population-based nutrition and determinants of health, such as food access, education and policy. Exploration of various components include economic, cultural and social influences.
  • Culinary Nutrition: Students become proficient in the principles and application of food preparation as it pertains to healthy recipe and menu development. Emphasis is placed on the use of food as medicine to support health and minimize risk of chronic disease.
  • Environmental Nutrition: Students examine the local and global food systems, paying specific attention to organic and sustainable practices. Following seed-to-table, students explore the relationship between food production and utilization, considering environmental, social and economic facilitators and barriers of designing healthy communities.

Students in the MScN program will be prepared to meet the following program outcomes and competencies:

  1. Biomedical Science: Discuss nutritional science and how it impacts human health and metabolism.
    1. Describe the digestion, absorption, distribution and metabolism of carbohydrates, fats, proteins, vitamins, minerals and phytonutrients
    2. Explain basic human physiological mechanisms and pathophysiology
    3. Detail biochemical pathways influenced by macro- and micronutrients
    4. Correlate nutrition’s influence on disease prevention and risk
  2. Skills Expertise: Develop necessary tools to effectively apply nutrition knowledge in a clinical, educational and culinary setting.
    1. Perform nutritional assessments
    2. Analyze nutrient content of dietary patterns and facilitate dietary changes associated with optimizing health
    3. Perform effective nutrition counseling resulting in a client’s successful implementation of lifestyle behavioral changes
    4. Apply skills in cooking, recipe development and meal planning
    5. Match nutritional therapies to medical diagnoses
    6. Design individualized meal plans for clients
    7. Develop and implement nutrition and cooking curriculum in one-on-one and group settings
    8. Identify, assess and address the interactions among the many issues associated with nutrition and the community
    9. Effectively communicate with healthcare practitioners, the scientific community and the general public in written documents and oral presentations
    10. Demonstrate the ability to give and receive feedback effectively
    11. Critically evaluate peer-reviewed research literature
  3. Ethics: Apply professional, ethical and legal standards within the scope of one’s professional practice.
    1. Discuss the role social disparities play in nutrition
    2. Describe disparities in food access and discuss ways to reduce injustice in the politics of food
    3. Demonstrate how culture, tradition and individual perspectives inform nutritional interventions
    4. Behave professionally in a manner that is empathic, ethical and culturally aware
    5. Understand one’s professional role within the context of the broader nutrition and healthcare community
    6. Identify the scope of one’s practice within the laws of their state
  4. Personal and Professional Growth: Cultivate an ongoing practice of scholarly activity that promotes a career in a continually evolving profession.
    1. Know how and where to locate peer-reviewed scientific literature in nutrition. Identify nutrition resources for varied environments and cultures
    2. Recognize professional interests and communicate career goals

Elective Courses

The accelerated nutrition program requires students to complete 18 elective credits for the purpose of rounding out their education. Undergraduate students may take any elective courses through the School of Undergraduate Studies, and cross-listed courses in graduate programs, as long as course prerequisites are met. In addition, core courses in other undergraduate programs can be taken for elective credit.

Accelerated BScN\MScN Three-Year Curriculum


First Year


Fall


First-Year Fall Total Credits: 15

First-Year Winter Total Credits: 15

Spring


First-Year Spring Total Credits: 14

First-Year Total Credits: 44


Second Year


Summer


Second-Year Summer Total Credits: 6

Second-Year Fall Total Credits: 17

Second-Year Winter Total Credits: 15

Second-Year Spring Total Credits: 15

Second-Year Total Credits: 53


Third Year


Fall


Third-Year Fall Total Credits: 12

Winter


Third Year Winter Total Credits: 10

Spring


Third Year Spring Total Credits: 9

Third-Year Total Credits: 31


Total Core Credits: 110


(Undergraduate: 65 | Graduate: 45)

Total Elective Credits: 18


(Undergraduate: 6 | Graduate: 12)

Total Required Credits: 128