Nutritional Sciences BS - Curriculum
Nutritional Sciences BS
Nutritional Sciences, BS degree, typical course sequence
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| CHMG-141 | General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry This is a general chemistry course for students in the life and physical sciences. College chemistry is presented as a science based on empirical evidence that is placed into the context of conceptual, visual, and mathematical models. Students will learn the concepts, symbolism, and fundamental tools of chemistry necessary to carry on a discourse in the language of chemistry. Emphasis will be placed on the relationship between atomic structure, chemical bonds, and the transformation of these bonds through chemical reactions. The fundamentals of organic chemistry are introduced throughout the course to emphasize the connection between chemistry and the other sciences. Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-142 | General Education –Scientific Principles Perspective: General & Analytical Chemistry II The course covers the thermodynamics and kinetics of chemical reactions. The relationship between energy and entropy change as the driving force of chemical processes is emphasized through the study of aqueous solutions. Specifically, the course takes a quantitative look at: 1) solubility equilibrium, 2) acid-base equilibrium, 3) oxidation-reduction reactions and 4) chemical kinetics. (Prerequisites: CHMG-141 or CHMG-131 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-145 | General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry I Lab The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| CHMG-146 | General Education –Scientific Principles Perspective: General & Analytical Chemistry II Lab The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-142 lecture material. The course emphasizes the use of experiments as a tool for chemical analysis and the reporting of results in formal lab reports. Topics include the quantitative analysis of a multicomponent mixture using complexation and double endpoint titration, pH measurement, buffers and pH indicators, the kinetic study of a redox reaction, and the electrochemical analysis of oxidation reduction reactions. (Prerequisites: CHMG-131 or CHMG-141 or equivalent course.
Corequisites: CHMG-142 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| HSPT-215 | Principles of Food Production and Service Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall). |
3 |
| MATH-101 | General Education – Mathematical Perspective A: College Algebra This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring). |
3 |
| NUTR-100 | Nutr & Dietetics as a Health Profession This course is an introduction to the professional roles and responsibilities as a dietitian/nutritionist with emphasis on careers, professional development and conduct. Dietetics practice, including the scope of the practice, the role functions of registered dietitians, and the education requirements for entry into practice will be explored and contrasted with complementary aspects for nutritionists and nutrition educators not credentialed as registered dietitians. The history of the profession of nutrition and dietetics will serve as a background for dietetics practice in today’s changing healthcare arena. Learning activities will consist of lecture, class discussion, assigned readings, and guest presentations by practicing Registered Dietitians and nutritionists. (This course is restricted to NUTRSC-BS or NUTRSC-MN students.) Lecture 1 (Spring). |
1 |
| NUTR-215 | Concepts of Human Nutrition This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed. Lecture 3 (Fall, Spring, Summer). |
3 |
| NUTR-499 | Cooperative Education Experience (Summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| PSYC-101 | Introduction to Psychology Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer). |
3 |
| YOPS-10 | RIT 365: RIT Connections RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. (This class is restricted to incoming 1st year or global campus students.) Lecture 1 (Fall, Spring). |
0 |
General Education – First-Year Writing (WI) |
3 | |
General Education – Social Perspective |
3 | |
General Education – Elective |
3 | |
| Second Year | ||
| CHMB-402 | Biochemistry I (General Education) This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMO-231 | Organic Chemistry I This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions. (Prerequisites: CHMG-142 or CHMG-131 or equivalent course.
Corequisites: CHMO-235 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMO-235 | Organic Chemistry Lab I This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231. (Corequisite: CHMO-231 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| MEDS-250 | Human Anatomy and Physiology I (General Education) This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Fall). |
4 |
| MEDS-251 | Human Anatomy and Physiology II (General Education) This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Spring). |
4 |
| NUTR-499 | Cooperative Education Experience (Summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| SOCI-102 | Foundations of Sociology (General Education) Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives. Lecture 3 (Fall, Spring, Summer). |
3 |
| STAT-145 | General Education – Mathematical Perspective B: Introduction to Statistics I This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisites: Any 100 level MATH course, or NMTH-260 or NMTH-272 or NMTH-275 or (NMTH-250 with a C- or better) or a Math Placement Exam score of at least 35.) Lecture 3 (Fall, Spring, Summer). |
3 |
General Education – Immersion 1 |
3 | |
Major Electives |
6 | |
Open Elective |
3 | |
| Third Year | ||
| NUTR-333 | Nutrition Education for Health Professionals Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-555 | Nutrition Throughout the Lifecycle This course emphasizes the interrelationships of social, psychological, physiological, and biochemical factors and their impact on nutrient requirements and recommendations for food intake during specific stages of the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTRSC-BS or NUTRSC-MN.) Lecture 3 (Spring). |
3 |
General Education – Immersion 2 |
3 | |
General Education – Artistic Perspective |
3 | |
General Education – Global Perspective |
3 | |
Major Electives |
12 | |
Open Elective |
3 | |
| Fourth Year | ||
| NUTR-510 | Integrative Approaches to Health This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
1 |
| NUTR-525 | Medical Nutrition Therapy I This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-550 | Community Nutrition Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. (Prerequisite: NUTR-333 or equivalent course.) Lecture 3 (Spring, Summer). |
3 |
| WSHN-560 | Health Sciences Research Foundations (WI-PR) This course offers students the opportunity to learn basic research principles and integrate them with skills and knowledge from other courses to design and develop a research proposal on an area of professional interest. The research proposal includes a background section with a literature review, a plan for gathering data, sense-making and concluding why the proposed research project benefits science and society. Students will complete activities to gain skills in project management and Human Subject Research (HSRO) submission. (Prerequisites: STAT-145 or equivalent course.) Lecture 3 (Fall). |
3 |
General Education - Ethical Perspective |
3 | |
Open Electives |
6 | |
General Education – Elective |
3 | |
General Education – Immersion 3 |
3 | |
Major Electives |
6 | |
| Total Semester Credit Hours | 124 |
|
Please see General Education Curriculum (GE) for more information.
(WI-PR) Refers to a writing intensive course within the major.
* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two different Wellness courses.
† Cooperative Education (NUTR-499) in the third year is optional. It is required only if co-op in the first and second year is not completed.
Combined Accelerated Bachelor’s/Master’s Degrees
The curriculum below outlines the typical course sequence(s) for combined accelerated degrees available with this bachelor's degree.
Nutritional Sciences, BS degree/Dietetics and Nutrition, MS degree, typical course sequence
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| CHMG-141 | General & Analytical Chemistry I (General Education – Natural Science Inquiry Perspective) This is a general chemistry course for students in the life and physical sciences. College chemistry is presented as a science based on empirical evidence that is placed into the context of conceptual, visual, and mathematical models. Students will learn the concepts, symbolism, and fundamental tools of chemistry necessary to carry on a discourse in the language of chemistry. Emphasis will be placed on the relationship between atomic structure, chemical bonds, and the transformation of these bonds through chemical reactions. The fundamentals of organic chemistry are introduced throughout the course to emphasize the connection between chemistry and the other sciences. Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-142 | General & Analytical Chemistry II (General Education- Scientific Principles Perspectives) The course covers the thermodynamics and kinetics of chemical reactions. The relationship between energy and entropy change as the driving force of chemical processes is emphasized through the study of aqueous solutions. Specifically, the course takes a quantitative look at: 1) solubility equilibrium, 2) acid-base equilibrium, 3) oxidation-reduction reactions and 4) chemical kinetics. (Prerequisites: CHMG-141 or CHMG-131 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-145 | General & Analytical Chemistry I Lab (General Education – Natural Science Inquiry Perspective) The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| CHMG-146 | General & Analytical Chemistry II Lab (General Education) The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-142 lecture material. The course emphasizes the use of experiments as a tool for chemical analysis and the reporting of results in formal lab reports. Topics include the quantitative analysis of a multicomponent mixture using complexation and double endpoint titration, pH measurement, buffers and pH indicators, the kinetic study of a redox reaction, and the electrochemical analysis of oxidation reduction reactions. (Prerequisites: CHMG-131 or CHMG-141 or equivalent course.
Corequisites: CHMG-142 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| HSPT-215 | Principles of Food Production and Service Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall). |
3 |
| MATH-101 | College Algebra (General Education – Mathematical Perspective A) This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring). |
3 |
| NUTR-100 | Nutr & Dietetics as a Health Profession This course is an introduction to the professional roles and responsibilities as a dietitian/nutritionist with emphasis on careers, professional development and conduct. Dietetics practice, including the scope of the practice, the role functions of registered dietitians, and the education requirements for entry into practice will be explored and contrasted with complementary aspects for nutritionists and nutrition educators not credentialed as registered dietitians. The history of the profession of nutrition and dietetics will serve as a background for dietetics practice in today’s changing healthcare arena. Learning activities will consist of lecture, class discussion, assigned readings, and guest presentations by practicing Registered Dietitians and nutritionists. (This course is restricted to NUTRSC-BS or NUTRSC-MN students.) Lecture 1 (Spring). |
1 |
| NUTR-215 | Concepts of Human Nutrition This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed. Lecture 3 (Fall, Spring, Summer). |
3 |
| NUTR-499 | Cooperative Education Experience (Summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| PSYC-101 | Introduction to Psychology (General Education) Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer). |
3 |
| YOPS-10 | RIT 365: RIT Connections RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. (This class is restricted to incoming 1st year or global campus students.) Lecture 1 (Fall, Spring). |
0 |
General Education - Electives |
6 | |
General Education – First-Year Writing (WI) |
3 | |
Major Elective |
3 | |
| Second Year | ||
| CHMB-402 | Biochemistry I This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMO-231 | Organic Chemistry I This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions. (Prerequisites: CHMG-142 or CHMG-131 or equivalent course.
Corequisites: CHMO-235 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMO-235 | Organic Chemistry Lab I This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231. (Corequisite: CHMO-231 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| MEDS-250 | Human Anatomy and Physiology I (General Education) This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Fall). |
4 |
| MEDS-251 | Human Anatomy and Physiology II (General Education) This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Spring). |
4 |
| NUTR-499 | Cooperative Education Experience (Summer) Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| SOCI-102 | Foundations of Sociology Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives. Lecture 3 (Fall, Spring, Summer). |
3 |
Major Elective |
3 | |
General Education – Ethical Perspective |
3 | |
General Education – Immersion 1 |
3 | |
Open Elective |
6 | |
| Third Year | ||
| NUTR-333 | Nutrition Education for Health Professionals (WI) Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-510 | Integrative Approaches to Health This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
1 |
| STAT-145 | Introduction to Statistics I (General Education - Mathematical Perspective B) This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisites: Any 100 level MATH course, or NMTH-260 or NMTH-272 or NMTH-275 or (NMTH-250 with a C- or better) or a Math Placement Exam score of at least 35.) Lecture 3 (Fall, Spring, Summer). |
3 |
General Education – Immersion 2,3 |
6 | |
General Education – Global Perspective |
3 | |
Major Electives |
9 | |
Open Elective |
6 | |
| Fourth Year | ||
| NUTR-550 | Community Nutrition Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. (Prerequisite: NUTR-333 or equivalent course.) Lecture 3 (Spring, Summer). |
3 |
| NUTR-625 | Medical Nutrition Therapy I This course is the first of a two-course series concerned with the review and application of biological metabolism and the interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as the use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. Lecture 3 (Fall). |
3 |
| NUTR-626 | Medical Nutrition Therapy II This course is the second of a two-course series concerned with the review and application of biological metabolism and the interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as the use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisite: NUTR-625 or equivalent course.NUTR-625 Prereq) Lecture 3 (Spring). |
3 |
| NUTR-655 | Nutrition Throughout the Lifecycle This course emphasizes the interrelationships of social, psychological, physiological, and biochemical factors and their impact on nutrient requirements and recommendations for food intake during specific stages of the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Lecture 3 (Spring). |
3 |
| WSHN-624 | Advanced Nutrition Science This course offers an in-depth exposure to macro and micronutrient metabolism and biochemistry in humans. Nutrient structure, function, and physiological regulations of digestion, absorption, and interactions are examined with translational concepts for conditions of health and disease. This integrated perspective of nutrient metabolism prepares students for advanced study of medical nutrition therapy. Lecture 3 (Summer). |
3 |
| WSHN-700 | Research Methods in Health and Well-being Research Methods in Health and Well-being addresses requisite foundational skills to conduct rigorous, robust, and ethical research into problems related to health, nutrition and well-being. Evidence-based and translational research issues are presented in tandem with design of research studies, measurement approaches, funding opportunities, and research management considerations. Lecture 3 (Fall). |
3 |
| WSHN-710 | Health Risk Identification and Management Introduces population health with focus on the social determinants of health. Engages students in the concept of risk as an epidemiologic concept and the application of epidemiology to population health surveillance, population health risk assessment. Students will have the opportunity to explore the intersection of population health with public policy, and evaluate how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the health and well-being of a community and population. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring). |
3 |
| WSHN-715 | Food Systems Management (Summer) Food supply concepts are integrated with principles and practices to manage food service and culinary operations of all sizes. Topics include food safety and allergen training, food production, inventory control, menu planning, food systems sustainability, fiscal management, technology application, human resource development, marketing. Addresses food systems requirements for dietetics and nutrition pathway of the nutritional sciences degree. Prepares student for supervised experiential learning in culinary and food systems management. (Co-requisites: WSHN-775 or equivalent course.) Lecture 3 (Summer). |
3 |
| WSHN-770 | Community and Public Health Supervised Experiential Learning Implementation of community nutrition and public health concepts in experiential learning sites. Skill development opportunities for practice as a dietitian/nutritionist related to community and public health nutrition including nutrition policy, needs assessment, legislation and advocacy, education and interpersonal communication, and ethical approaches to food and nutrition problems. (Prerequisites: NUTR-550 and NUTR-625 and WSHN-700 or equivalent courses or student standing in DIET-MS program.
Co-requisites: WSHN-710 or equivalent course.) Internship 9 (Spring). |
3 |
| WSHN-775 | Culinary and Food Systems Management Supervised Experiential Learning (Summer) Implementation of culinary and food systems management skills and concepts in one or more supervised experiential learning sites. Addresses food systems management requirements for dietetics and nutrition. (Co-requisites: WSHN-715 or equivalent course.) Internship 9 (Summer). |
3 |
General Education - Social Perspective |
3 | |
General Education - Artistic Perspective |
3 | |
Graduate Program Elective |
3 | |
Major Elective |
6 | |
| Fifth Year | ||
| HLTH-746 | Leading Health Systems II This is the second of three courses in the MHSA program that require students to be on campus. These “immersion” courses will be scheduled over a long weekend and will entail full days on campuses well as pre- and post-course work completed online. The concept is to immerse students in a series of experiences to support their development as high function managers and leaders within the health care industry. This course builds on the first Leading Health Care Systems course and provides a in-depth examination of advanced management and leadership knowledge, skills and values required of contemporary leaders within health care systems. (Prerequisites: HLTH-706 or equivalent course.) Lecture 3 (Summer). |
3 |
| WSHN-702 | Dissemination and Implementation Science for Health and Well-being Dissemination and Implementation Science for Health and Well-being applies constructs practices, and values of dissemination and implementation sciences to health and well-being education activities. Strategies to foster translation of evidence-based practices to standard practice in public and private programs are applied in an experiential learning format. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring). |
3 |
| WSHN-730 | Nutritional Assessment and Counseling Fundamental principles and techniques of the art and science of nutritional assessment and counseling are developed in this active learning course. Newly acquired skills are utilized in experiences with case studies, simulation mannequins, and volunteers. Digital and technology-driven tools and experiences are incorporated into nutrition assessment and counseling instruction and experiences. In tandem with Medical Nutrition Therapy, this course prepares the student for clinical supervised experiential learning in healthcare settings. (Prerequisite: NUTR-626 or equivalent course.) Lec/Lab 3 (Spring). |
3 |
| WSHN-780 | Clinical Nutrition Supervised Experiential Learning Supervised experiential learning at healthcare facilities to attain competency and meet performance requirements in medical clinical dietetics and nutrition therapy. (Prerequisites: WSHN-624 and NUTR-625 and NUTR-626 and NUTR-655 or equivalent courses.
Co-requisites: WSHN-720 or equivalent course.) Internship 18 (Spring). |
6 |
| WSHN-790 | Health & Well-being Management Thesis Application of writing and research skills and principles in an independent investigation of a focused problem under direction of thesis adviser. Components include review of literature, definition of research aims, data collection and analysis, interpretation and discussion of findings, preparation of written paper following specified guidelines and standards, and oral defense of thesis. Enrollment for 6 credits in one semester or as necessary over multiple semesters for a total of 6 credits. (Prerequisites: WSHN-700 or thesis advisor approval or equivalent course.) Thesis 6 (Fall, Spring, Summer). |
6 |
Statistics Elective� |
3 | |
| Total Semester Credit Hours | 166 |
|
† Statistics elective may be satisfied by taking STAT 614, MATH 655, or PSYC 640.
Nutritional Sciences, BS degree/Health and Well-being Management, MS degree, typical course sequence
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| CHMG-141 | General and Analytical Chemistry (General Education – Natural Science Inquiry Perspective) This is a general chemistry course for students in the life and physical sciences. College chemistry is presented as a science based on empirical evidence that is placed into the context of conceptual, visual, and mathematical models. Students will learn the concepts, symbolism, and fundamental tools of chemistry necessary to carry on a discourse in the language of chemistry. Emphasis will be placed on the relationship between atomic structure, chemical bonds, and the transformation of these bonds through chemical reactions. The fundamentals of organic chemistry are introduced throughout the course to emphasize the connection between chemistry and the other sciences. Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-145 | General and Analytical Chemistry I Lab (General Education – Natural Science Inquiry Perspective) The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| CHMG-142 | General and Analytical Chemistry II (General Education – Scientific Principles Perspective) The course covers the thermodynamics and kinetics of chemical reactions. The relationship between energy and entropy change as the driving force of chemical processes is emphasized through the study of aqueous solutions. Specifically, the course takes a quantitative look at: 1) solubility equilibrium, 2) acid-base equilibrium, 3) oxidation-reduction reactions and 4) chemical kinetics. (Prerequisites: CHMG-141 or CHMG-131 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| CHMG-146 | General and Analytical Chemistry II Lab (General Education – Scientific Principles Perspective) The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-142 lecture material. The course emphasizes the use of experiments as a tool for chemical analysis and the reporting of results in formal lab reports. Topics include the quantitative analysis of a multicomponent mixture using complexation and double endpoint titration, pH measurement, buffers and pH indicators, the kinetic study of a redox reaction, and the electrochemical analysis of oxidation reduction reactions. (Prerequisites: CHMG-131 or CHMG-141 or equivalent course.
Corequisites: CHMG-142 or equivalent course.) Lab 3 (Fall, Spring, Summer). |
1 |
| HSPT-215 | Principles of Food Production and Service Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall). |
3 |
| MATH-101 | College Algebra (General Education – Mathematical Perspective A) This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring). |
3 |
| NUTR-100 | Nutrition and Dietetics as a Health Profession This course is an introduction to the professional roles and responsibilities as a dietitian/nutritionist with emphasis on careers, professional development and conduct. Dietetics practice, including the scope of the practice, the role functions of registered dietitians, and the education requirements for entry into practice will be explored and contrasted with complementary aspects for nutritionists and nutrition educators not credentialed as registered dietitians. The history of the profession of nutrition and dietetics will serve as a background for dietetics practice in today’s changing healthcare arena. Learning activities will consist of lecture, class discussion, assigned readings, and guest presentations by practicing Registered Dietitians and nutritionists. (This course is restricted to NUTRSC-BS or NUTRSC-MN students.) Lecture 1 (Spring). |
1 |
| NUTR-215 | Foundations of Nutritional Science This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed. Lecture 3 (Fall, Spring, Summer). |
3 |
| NUTR-499 | Cooperative Education Experience Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| PSYC-101 | Introduction to Psychology (General Education) Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer). |
3 |
| YOPS-10 | RIT 365: RIT Connections RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. (This class is restricted to incoming 1st year or global campus students.) Lecture 1 (Fall, Spring). |
0 |
General Education – First-Year Writing (WI) |
3 | |
General Education - Elective |
3 | |
General Education - Social Perspective |
3 | |
| Second Year | ||
| CHMB-402 | Biochemistry I This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer). |
3 |
| MEDS-250 | Human Anatomy and Physiology I (General Education) This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Fall). |
4 |
| MEDS-251 | Human Anatomy and Physiology II (General Education) This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS or NUTRSC-BS students.) Lab 3, Lecture 3 (Spring). |
4 |
| NUTR-499 | Cooperative Education Experience Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer). |
0 |
| SOCI-102 | Foundations of Sociology Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives. Lecture 3 (Fall, Spring, Summer). |
3 |
| STAT-145 | Introduction to Statistics I (General Education – Mathematical Perspective B) This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisites: Any 100 level MATH course, or NMTH-260 or NMTH-272 or NMTH-275 or (NMTH-250 with a C- or better) or a Math Placement Exam score of at least 35.) Lecture 3 (Fall, Spring, Summer). |
3 |
General Education – Ethical Perspective |
3 | |
General Education – Immersion |
3 | |
Open Elective |
3 | |
Major Electives - Undergraduate |
6 | |
| Third Year | ||
| NUTR-333 | Nutrition Education for Health Professionals (WI) Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-555 | Nutrition Throughout the Lifecycle This course emphasizes the interrelationships of social, psychological, physiological, and biochemical factors and their impact on nutrient requirements and recommendations for food intake during specific stages of the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTRSC-BS or NUTRSC-MN.) Lecture 3 (Spring). |
3 |
General Education – Immersion |
3 | |
Major Electives - Undergraduate |
12 | |
General Education – Global Perspective |
3 | |
General Education - Artistic Perspective |
3 | |
Open Elective |
3 | |
| Fourth Year | ||
| NUTR-510 | Integrative Approaches to Health This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
1 |
| NUTR-525 | Medical Nutrition Therapy I This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall). |
3 |
| NUTR-560 | Health and Nutrition Research Foundations (WI-PR) This course offers students the opportunity to learn basic research principles and integrate with skills and knowledge from other courses to conduct research in an area of professional interest. The research project includes gathering primary data, assessing and summarizing the data, and sense-making or drawing conclusions from the data. Students will complete activities to gain skills in project management, secondary research development, and Human Subject Research (HSRO) submission and meet RIT’s Writing-Intensive-Program requirement. (Prerequisites: STAT-145 or equivalent course.) Lecture 3 (Fall). |
3 |
| NUTR-650 | Community Nutrition* Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level and graduate students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor. (Prerequisite: NUTR-625 or equivalent course.NUTR-625 Prereq) Lab 4, Lecture 2 (Spring). |
3 |
General Education - Elective |
3 | |
General Education - Immersion |
3 | |
Open Electives |
6 | |
Major Elective - Undergraduate |
3 | |
Major Elective - Graduate Elective* |
3 | |
| Fifth Year | ||
| WSHN-700 | Research Methods in Health and Well-being Research Methods in Health and Well-being addresses requisite foundational skills to conduct rigorous, robust, and ethical research into problems related to health, nutrition and well-being. Evidence-based and translational research issues are presented in tandem with design of research studies, measurement approaches, funding opportunities, and research management considerations. Lecture 3 (Fall). |
3 |
| WSHN-701 | Health and Nutrition Education and Evaluation In Health and Nutrition Education and Evaluation, content and research expertise are applied to design effective, theory-based health and nutrition education and establish it as evidence-based. Needs assessment, behavior change models, theories of motivation, and learning styles are presented in the context of planning health and nutrition education and sampling, recruitment, participant retention, instrument development, and data analysis to foster development of evaluation expertise. (Co-requisites: WSHN-700 or equivalent course.) Lecture 3 (Fall). |
3 |
| WSHN-702 | Dissemination and Implementation Science for Health and Well-being Dissemination and Implementation Science for Health and Well-being applies constructs practices, and values of dissemination and implementation sciences to health and well-being education activities. Strategies to foster translation of evidence-based practices to standard practice in public and private programs are applied in an experiential learning format. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring). |
3 |
Choose one of the following: |
||
| WSHN-797 | Health & Well-being Management Project Application of writing and research skills and principles in an independent investigation
of a focused problem under direction of a project adviser. Preparation of a Project
Report following specified guidelines and standards, and oral presentation of the key
report components. (Prerequisites: WSHN-700 or project advisor approval or equivalent course.) Project 3 (Fall, Spring, Summer). |
3 |
| WSHN-790 | Health & Well-being Management Thesis Application of writing and research skills and principles in an independent investigation of a focused problem under direction of thesis adviser. Components include review of literature, definition of research aims, data collection and analysis, interpretation and discussion of findings, preparation of written paper following specified guidelines and standards, and oral defense of thesis. Enrollment for 6 credits in one semester or as necessary over multiple semesters for a total of 6 credits. (Prerequisites: WSHN-700 or thesis advisor approval or equivalent course.) Thesis 6 (Fall, Spring, Summer). |
3 |
Choose one of the following: |
||
| HLTH-710 | Health Care Economics and Policy This course provides an examination of the roles and responsibilities of policy makers on the health care system and the resulting economic impact of their policies. Students will compare and contrast the regulatory functions of varying levels of government, the political process and economic impacts as they relate to health care systems as well as examine control issues, economic functions and regulatory trends in the United States. In addition, an assessment will be made of national health systems and national health policies of other countries as they compare to the United States. Lecture 3 (Spring). |
3 |
| WSHN-710 | Population Health, Risk, and Identification Management Introduces population health with focus on the social determinants of health. Engages students in the concept of risk as an epidemiologic concept and the application of epidemiology to population health surveillance, population health risk assessment. Students will have the opportunity to explore the intersection of population health with public policy, and evaluate how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the health and well-being of a community and population. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring). |
6 |
Choose one of the following: |
||
| WSHN-790 | Health & Well-being Management Thesis Application of writing and research skills and principles in an independent investigation of a focused problem under direction of thesis adviser. Components include review of literature, definition of research aims, data collection and analysis, interpretation and discussion of findings, preparation of written paper following specified guidelines and standards, and oral defense of thesis. Enrollment for 6 credits in one semester or as necessary over multiple semesters for a total of 6 credits. (Prerequisites: WSHN-700 or thesis advisor approval or equivalent course.) Thesis 6 (Fall, Spring, Summer). |
3 |
Graduate Elective |
3 | |
Statistics Elective |
3 | |
Graduate Elective |
6 | |
| Total Semester Credit Hours | 150 |
|
Please see General Education Curriculum (GE) for more information.
(WI-PR) Refers to a writing intensive course within the major.
* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two different Wellness courses.
† Statistics Elective can be fulfilled with either STAT-614, MATH-655, or PSYC-640.