Master of Science in Nutrition for Wellness — California Campus Only
The purpose of the Master of Science in Nutrition for Wellness (MSNW) is to prepare students to offer science-based nutrition information to groups and to communicate effective nutrition messages in a variety of media. Graduates will attain the knowledge and skills to use nutrition education platforms as a route to wellness in settings such as corporate wellness programs, grocery stores, schools, public health organizations and senior living organizations.
Student Learning Outcomes
Upon completion of this program, students will be able to:
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Critically evaluate and apply scientific evidence to issues related to human nutrition for disease prevention and wellness.
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Create accurate and effective routes for communicating whole-food and nutrition information to the lay public.
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Develop food and nutrition education programs for disease prevention that integrate mind, body and spirit aspects of wellness.
Admissions
For general information on the admissions process, refer to the Admissions section in this catalog. Information below refers only to the nutrition for wellness graduate program.
Prerequisites
Entering students must have a bachelor’s degree from a regionally accredited college/university and a minimum GPA of 3.0 in their undergraduate degree. Priority consideration will be given to applicants with a 3.0 GPA in nutrition prerequisites, a 3.25 cumulative GPA in all prerequisites and a 3.25 cumulative GPA in science prerequisites, with a B or better in Human Physiology, Organic Chemistry, Biochemistry and Microbiology. Exceptional candidates who do not meet these priority standards will be reviewed on a case-by-case basis.
| Human Physiology (upper level)1 |
1 course |
Chemistry (science-major level with lab)
(must include at least one organic chemistry course) |
3 courses |
| Biochemistry2 |
1 course |
| Introductory Nutrition3 |
1 course |
| General Psychology |
1 course |
| Microbiology |
1 course |
1A full anatomy and physiology series will meet the physiology prerequisite requirements.
2The biochemistry course must be upper-level and must cover intermediary metabolism.
3The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.
Note: Science and psychology courses must have been taken within seven years of program start.
Graduation Requirements
MSNW students must complete a minimum of 81 credits and must have a minimum 3.0 GPA with a minimum of 54 credits in residence. MSNW students must complete their degree within five years following matriculation into the program. Students must successfully complete TR6121 Nutrition Program Capstone and Presentation in order to graduate from the program.
The curriculum tables that follow list the tentative schedule of courses each quarter.
Year I
Fall
| BC5118 | Disease Processes 1 | 3 |
| TR5104 | Research Methods in Health Sciences | 3 |
| TR5120 | Advanced Nutrition: Macronutrients | 5 |
| TR5136 | Nutrition in the Life Cycle | 3 |
| Total Credit Hours: | 14 |
TR5120: hybrid/online course
TR5136: hybrid/online course
Winter
| BC5132 | Disease Processes 2 | 2 |
| PS5111 | Fundamentals of Motivation and Behavior Change | 3 |
| TR5101 | Whole Foods Production | 3 |
| TR5124 | Advanced Nutrition: Micronutrients | 5 |
| Total Credit Hours: | 13 |
TR5124: hybrid/online course
Spring
| TR5100 | Biostatistics | 4 |
| TR5105 | Nutrition Analysis and Assessment | 3 |
| TR5109 | Writing About Food and Nutrition | 3 |
| TR5110 | Food in Disease Prevention and Management | 2 |
| TR5140 | Advanced Nutrition: Bioactive Compounds in Foods | 3 |
| Total Credit Hours: | 15 |
TR5140: hybrid/online course
Year II
Fall
| EX6101 | Physical Activity for Health | 3 |
| TR3141 | Therapeutic Cooking: Maintaining Health | 2 |
| TR3152 | Cooking Demonstration | 2 |
| TR5115 | Food Science | 5 |
| TR6111 | Contemporary Nutrition: Global and Ecological Issues | 2 |
| TR6119 | Nutrition Program Capstone Seminar 1 | 1 |
| Total Credit Hours: | 15 |
TR6111: hybrid/online course
Winter
| TR3142 | Therapeutic Cooking: Illness and Recovery | 2 |
| TR6100 | Nutritional Supplementation | 4 |
| TR6108 | Developing and Evaluating Nutrition Education Programs | 3 |
| TR6120 | Nutrition Program Capstone Seminar 2 | 1 |
| TR6122 | Contemporary Nutrition: Community and Culture | 3 |
| Total Credit Hours: | 13 |
TR6100: hybrid/online course
Spring
| TR6109 | Food and Nutrition in Health Systems | 2 |
| TR6118 | Leadership and Business Management | 3 |
| TR6121 | Nutrition Program Capstone and Presentation | 3 |
| TR6133 | Contemporary Nutrition: Public Health | 3 |
| Total Credit Hours: | 11 |
TR6118: hybrid/online course
Total Requirements
| Total Core Course Credits & Hours |
81
|
| Total Elective Credits and Hours |
0
|
| Total Requirements |
81
|
Curriculum and course changes in the 2015-2016 Bastyr University Catalog are applicable to students entering during the 2015-2016 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.