Pharmacy, Natural & Health Sciences

Master of Science in Nutrition and Nutrigenomics - Curriculum

Competency Based Education

The MSNGx program is a Future Education Model competency-based education (CBE) program. This program is focused on student mastery of the competencies and performance indicators set forth by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). ACEND states that “One of the advantages of CBE is that it fosters work readiness. In the Future Education Model Accreditation Standards, the curriculum is guided with the competencies and their respective performance indicators, which are clearly defined based on the desired behaviors and job skills targeted.” Competency based programs focus on students progress toward achieving required competencies rather than hours as in traditional time-based programs. CBE encourages students to drive their education progression. Faculty therefore become facilitators of student-led learning.  

Fall 1

 NUTR 505  Lifecycle Nutrition & Disease
 Discusses the changing nutritional requirements throughout the lifecycle and the impact nutrition
 has on health and disease states. Topics include pregnancy, lactation, infant, toddler, adolescent,
 adult, older adult nutrition, and disordered eating. Personal nutrition beliefs are examined, and 
 cultural norms explored. Prerequisites: none
 3
 NUTR 510  Nutrition Assessment
 Discusses techniques to select and utilize validated nutrition screening and assessment tools to
 evaluate nutritional status and develop nutrition interventions. Topics include: dietary intake
 assessment, body composition, patient interview, nutrition focused physical exam and
 assessment, medications, laboratory and diagnostic tests, and nutrition diagnoses. Students will
 practice assessments in simulations and with partners. Prerequisites: none
 
 NUTR 515  Nutrition Informatics
 An introduction to standards, processes, and technology used to manage nutrition data
 necessary to provide efficient, high quality nutrition care. Topics discussed include: electronic
 health records, consumer health and nutrition applications, telehealth, nutrition databases, recipe
 analysis and conversion, learning management systems, identify credible resources, and privacy
 and confidentiality of health information. Prerequisites: none
 3
 NUTR 520  Community Nutrition
 Discusses current issues related to community and global nutrition. Topics include: epidemiology
 as it relates to diet and health, malnutrition, sustainability, food waste, sourcing and access to
 food, agriculture, cultural competence, and nutrition education. Prerequisites: none
 3 
 Total Credit Hours12
 
Spring 1
 
 NUTR 521  Human Genetics

 In this course, students will gain an in-depth understanding of how genes influence human traits,
 diseases, and behaviors, including how non-genetic factors interact with genetic factors to
 produce observable phenotypes. Human inheritance patterns, genome organization, linkage, and
 medical applications of genetics in the diagnosis, treatment, and prevention of disease will be
 explored. Techniques used in the field of human genetics will be integrated with principles and
 concepts presented in didactic sessions. Prerequisites: none

 4
 NUTR 525  Food Systems Management

 Discusses skills for leadership, management and sanitation in food and nutrition systems. Topics 
 include: change management, conflict resolution, foodservice software, food quality and safety,
 food spoilage, menu development and menu cycling, safe workplace, supply chain, sustainability, 
 staffing, inventory, and cost control. Prerequisites: none

 3
 NUTR 535  Medical Nutrition Therapy 1

 Discusses the role of nutrient metabolism as it relates to nutritional status and development or
 progression of diseases. Students learn utilization of the Nutrition Care Process to determine
 appropriate nutrition diagnoses and interventions. Virtual case studies and simulations are utilized
 providing clinical experiences. Topics cover various nutrition related conditions including but not
 limited to overweight, obesity, gastrointestinal tract disorders, endocrine disorders, diabetes, liver
 and pancreatic disorders. Prerequisites: NUTR 505, NUTR 510

 3
 NUTR 540  Nutrition Counseling & Ethics

 Discusses counseling techniques and behavior change therapies utilized in individual and group
 settings to promote health and disease prevention. Students learn skills to identify 
 contraindications, indications, risks, benefits, and limitations of the techniques and therapies.
 Cultural diversity of foods, eating patterns, food trends, correlation between mental health and
 nutrition, disordered eating, values, and beliefs are explored. The Code of Ethics for nutrition and
 dietetics professionals serves as the foundation for this course. During the semester, students
 spend one day per week at a clinical site shadowing to gain familiarity with all aspects of dietetics
 practice in various clinical settings. Prerequisites: NUTR 505, NUTR 510, NUTR 515

 2
 Total Credit Hours12


Summer 1

 
 NUTR 533  Biostatistics

 Discusses the use of statistical methods to process public health and genetic data.  An emphasis
 on interpretation and concepts in areas such as population genetics, genome-wide association
 studies and systems biology will be undertaken. c

 
 NUTR 610  Supervised Experiential Learning - Community
 Application of concepts and skills to ethically and sensitively provide nutrition programs to
 individuals and groups across the life cycle. Students gain experience managing client caseloads,
 billing, and organizational management. SEL sites include: WIC, food pantry, health department,
 Headstart, correctional facilities, and community organizations. Prerequisites: NUTR 520, NUTR
 535, NUTR 540
 2
 NUTR 620  Supervised Experiential Learning - Business
 Application of concepts and skills to ethically and sensitively provide nutrition programs to
 individuals and groups across the life cycle. Students gain experience managing client caseloads,
 billing, and organizational management. SEL sites include: private nutrition practices, corporate
 wellness, sports nutrition or other approved businesses. Prerequisites: NUTR 520, NUTR 535,
 NUTR 540
 2 
 Total Credit Hours  7
 
Fall 2
 
 NUTR 635  Medical Nutrition Therapy & NGx

 Foundations from MNT 1 are expanded to use the Nutrition Care Process when a variety of
 common pathophysiological conditions are present and include nutritional genomics. Virtual case
 studies and simulations are used to learn best practices for nutrition intervention, management,
 and diet and supplement order writing. Topics include: heart diseases, renal disorders, oncology,
 neurology, psychiatric disorders, critical care, rheumatic diseases, and pulmonary diseases.
 Prerequisites: NUTR 535

 3
 NUTR 630  Supervised Experiential Learning - Foodservice Management

 Application of skills learned related to inventory, receiving, preparation, service, point of sale,
 staffing, ordering, quality control, sanitation, and leadership as they relate to food systems. SEL 
 sites include: Clinical foodservice, school foodservice, long-term care foodservice or University
 food service. Students will complete a portfolio documenting competency. Prerequisites:
 
NUTR 525

 4
 NUTR 640  Supervised Experiential Learning - Sustainability

 Application of skills learned related to agriculture and sustainability as they relate to food
 systems. SEL sites include: sustainable or regenerative farms, farmer’s markets, and farm to
 table/school organizations. Students will complete a portfolio documenting competency.
 Prerequisites: NUTR 525

 2
 NUTR 670  Research Methods 
 Builds on concepts learned in Nutrition Informatics and Biostatistics. Discusses methods to
 conduct, analyze, and publish nutrition related research in an ethical and unbiased manner.
 Topics include: scientific method, critical thinking, study design, evaluation of literature, statistical
 analysis, and practical applications of research. Prerequisites:  NUTR 533
 3
 Total Credit Hours
12
 
Spring 2
 
 NUTR 645  Nutrition & Omics

 Discusses the interaction of nutrition with emerging studies of the omics of human health. Topics
 include genomics, epigenomics, metabolomics, proteomics, transcriptomics, microbiomics, and
 interactions between nutrients, pharmaceutics, and genes. Prerequisites: NUTR 521, NUTR 535

 2
 NUTR 672  Capstone
 Capstone reinforces knowledge and skills attained throughout the curriculum to transition to
 become practice-ready entry-level dietitians. This course builds upon projects from previous
 courses. Students will demonstrate advancement in their skills and mastery of nutrition and
 nutrigenomics concepts by completing a capstone project culminating their academic experience.
 Prerequisites: NUTR 670
 3 
 NUTR 650  Supervised Experiential Learning - Long-term Care
 Application of the Nutrition Care Process to provide MNT in a variety extended care settings. SEL
 sites may include but at not limited to long-term care residents, rehab, and skilled nursing.
 Students will complete a portfolio of cases documenting evidence-based application of current
 research and competency. Prerequisites: NUTR 635
 2
 NUTR 660  Supervised Experiential Learning - Clinical 

 Application of the Nutrition Care Process to provide MNT in a variety of clinical settings across the
 life cycle. SEL sites may include but at not limited to general medicine, gastrointestinal/bariatric,
 outpatient, cardiology, oncology, ICU, NICU, and management. Students will complete a portfolio
 of cases documenting evidence-based application of current research and competency.
 Prerequisites: NUTR 635

 4
Total Credit Hours
11
  
 Total Credit Hours for the MSNGx Program54 
Visit the registrar's website for more information and deadlines.