Program Outcomes:

The program will:

• Teach the philosophy of wellness as the foundation upon which optimum health is achieved.
• Prepare students in the area of developing a “healing presence” as a basic interactive approach with clients.
• Provide students with an in-depth study of integrative nutrition in the areas of human physiology; digestion; biochemical individuality; food, vitamin, drug, and herbal interactions; clinical nutrition; community nutrition; integrated weight management approaches; the role of in social systems; food as a medicinal agent; behavioral approaches to food; social promotion (marketing) of food.
• Prepare students to educate others about holistic nutrition, lifestyle, wellness, and healthy living.
• Teach students to cook with whole foods to address health conditions.
• Prepare students through clinical hours to work with clients in the adoption of healthy lifestyles.
• Apply lifestyle and nutritional assessment techniques to assist clients in understanding how they perceive and relate to food as part of their life.
• Advocate for wellness and healthy lifestyle adoption in the community and throughout the country.
• Prepare students to sit for the Certified Nutrition Specialist (CNS) examination.

Educational Objectives:

Students who complete this program will:

I. Demonstrate the knowledge and competencies necessary for a variety of food and nutrition careers.

1. Be able to work in hospitals, corporations, academic institutions, integrative and community clinics as clinicians, educators, writers, coaches, and consultants.
2. Be able to critically analyze nutrition research and contribute to the current body of nutrition literature.
3. Be able to communicate and collaborate effectively with other medical professionals.
4. Be prepared to sit for various national nutrition credentialing exams, including the Certified Nutrition Specialist (CNS).  Please note:  This Master of Science in Nutrition program does not prepare students to sit for the ADA dietetics exam.

II. Demonstrate the skills and understanding needed to empower clients towards better health and wellbeing.

1. Be able to lead through example, actively transforming one’s personal relationship to food and applying nutritional knowledge to one’s own health and wellbeing.
2. Be able to cultivate a “healing presence” in client interactions.
3. Be able to motivate behavioral change and food choices in clients, adapting approach according to clients’ needs.
4. Be able to empower and coach clients to transform their personal relationship to food and their body.

III. Demonstrate an integrated knowledge of nutrition that includes the biochemical, environmental, historical, and cultural perspective, as well as the role of personal transformation in healing.

1. Demonstrate an understanding of the key biochemical processes in the metabolism of nutrients and the maintenance of nutrient homeostasis.
2. Demonstrate a biochemical understanding of the various synergistic, antagonistic effects of various nutrients.
3. Demonstrate an understanding of the function of macro, micro, and accessory nutrients, including deficiency symptoms, therapeutic doses, toxicities, food sources, and balance. 
4. Demonstrate knowledge about how farming and processing practices impact the nutritional value of foods.
5. Demonstrate knowledge of the environmental impact of food choices.
6. Demonstrate an understanding of traditional eating patterns.
7. Demonstrate an understanding of how culture impacts food behaviors.
8. Demonstrate knowledge of various modern diets and their effect on human health.
9. Demonstrate an understanding of how body, mind, and spirit are nourished.

IV. Be able to assess a patient’s nutritional status and effectively treat individuals using nutrition.

1. Develop a broad understanding of wellbeing and sickness, including social, spiritual, biological, and psychological inputs.
2. Develop an understanding of healthy human physiology and adaptation most relevant to the practice of nutrition.
3. Develop an understanding of health and nutritional needs throughout the lifecycle.
4. Be able to assess a client’s nutritional and health status using a variety of assessment techniques, including laboratory testing, observation, anthropometrics, and traditional diagnostics.
5. Be able to develop individualized nutritional protocols that support health and wellness and various stages of life.
6. Be able to develop multi-dimensional therapeutic protocols including whole foods and nutritional supplementation, for the prevention and management of a range of chronic and acute diseases and conditions.
7. Be able to address safety concerns, nutrient-drug interactions, and nutrient-nutrient interactions.
8. Recognize one’s scope of practice and know when to refer for additional support.

V. Apply nutrition theory to whole foods preparation, client education, and cooking demonstrations.

1. Be able to engage in experiential learning in the food lab that links nutrition theory to application.
2. Be able to identify whole food, and their health benefits.
3. Be able to enjoy and prepare a wide variety of foods and food preparations.
4. Be able to demonstrate food preparation skills to individuals and groups.
5. Be able to educate a variety of clients and groups in healthy shopping, cooking, and eating.