Master of Science in Nutrition and Wellness (MSNW) Curriculum
Coursework in the MS in Nutrition and Wellness degree helps you build a foundation of expertise in advanced nutritional topics as well as vital skills in research, analysis and communication. This combination will enable you to accurately synthesize and share what you learn throughout the program.
The M.S. in Nutrition and Wellness program requires 52 credit hours of graduate coursework.
Required Nutrition and Wellness Foundation (24 credits):
NTR 501 Health Promotion and Wellness (4 Credits)
This course provides an overview of the various aspects of health and wellness. Students explore the development stages of a health promotion program, with special emphasis on program planning management concepts and skills, outcome assessment and evaluation, and budgeting principles.
NTR 530 Science of Sports Nutrition (4 Credits)
The course examines the metabolic and physiologic basis for macronutrient and micronutrient recommendations during training, competition/ performance, and recovery. Includes disease applications and case studies.
NTR 557 Nutrition Communication through Technology (4 Credits)
This course applies new and emerging technologies for collaboration, communication, and dissemination of nutrition services and innovations.
NTR 581 Obesity: Theory and Practice (4 Credits)
Exploration of the epidemiology, pathophysiology, and diverse contributors to the global pandemic ranging from physiological and genetic to environmental and policy factors. Discussion includes prevention/treatment modalities.
NTR 585 Complementary Nutrition Therapies (4 Credits)
Evidence-based exploration and critique of the claims, mechanisms, safety, and efficacy of complementary and alternative therapies for chronic diseases, as well as discussion regarding the regulation and safety of supplements.
NTR 644 Advanced Metabolism: Lipids and Carbohydrates (4 Credits)
Scientific examination of the nature, role, and metabolism of energy nutrients in human health and disease. Applications made to fed and fasted states, adapted starvation, and hypercatabolic and physically stressed states.