A. Centrality to institutional mission statement and planning priorities

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1 Substantial Modification to Existing Programs in Nutrition & Integrative Health to add three Areas of Concentration in Human Clinical Nutrition, Community Nutrition Education and Herbal Medicine The purpose of this proposal is to submit a substantial modification request to the MS program in Nutrition and Integrative Health by adding three new Areas of Concentration in Human Clinical Nutrition, Community Nutrition Education and in Herbal Medicine to the existing core program. Our first two classes of graduates have now completed their coursework. Enrollment has consistently exceeded our expectations. Based upon a market review and student requests, we therefore propose to expand this program by adding three concentrations; Human Clinical Nutrition, Community Nutrition Education, and Herbal Medicine. A. Centrality to institutional mission statement and planning priorities The mission ofmaryland University ofintegrative Health is: A distinctive community ofscholars, researchers, practitioners, and advocates, Maryland University ofintegrative Health promotes whole person, relationship-centered hea!thcare. Through discovery and exploration, we deliver progressive educational programs, advance innovative clinical models, build mutually beneficial partnerships, andprovide opportunities for fulfilling careers. Our vision: Serving as a leader in the global transformation ofhealth and wei/ness, we integrate healing traditions and contemporary science, acknowledge the wisdom ofthe body and nature as a teacher, and focus on the interconnection ofmind, body, and spirit. Our work enables people to thrive through the cycles oflife. Maryland University of Integrative Health (MUIH) is the pre-eminent institution in the U.S. for the study of health and wellness. Programs integrate healing traditions and contemporary science and acknowledge the wisdom of the body and nature as a teacher to educate diverse and erudite health-care professionals for today and tomorrow. In keeping with its mission and vision, MUIH currently offers graduate programs in areas related to natural medicine such as acupuncture, herbal medicine, health and wellness coaching, nutrition, and yoga therapy. MUIH has been a pioneer and driving force in the national movement toward well ness, disease prevention, and relationship-centered health care. As an anchoring academic institution for the emerging well ness system in America, MUIH has trained over 1,500 wellness professionals and has a current, annual enrollment of over 750 graduate students. Graduates not only help frame the healthcare options in the U.S. and abroad, but also are instrumental in encouraging people to switch to more natural lifestyle choices that improve their overall health and wellness. 1

2 The Master of Science in Nutrition and Integrative Health offers an innovative approach to the study of nutrition. The program emphasizes the vital and interrelated physiological, medicinal, psychosocial, cultural, and spiritual roles of food in our lives. The program is available and approved for online learning. As graduates of this program, students will be uniquely positioned to fill the growing demand for clinical nutritionists in individual and community settings. The M.S. in Nutrition and Integrative Health consists of 29 core nutrition credits covering organic chemistry, biochemistry, foundations of health and wellness, physiology, statistics, nutrition, and whole foods cooking. To better prepare our graduates, we propose to add the following three Areas of Concentrations: Human Clinical Nutrition, Community Nutrition Education and in Herbal Medicine. Area of Concentration in Human Clinical Nutrition The Area of Concentration in Human Clinical Nutrition replaces the current Master of Science in Nutrition and Integrative Health, which offers a biochemical and physiological understanding of the complex role of food and nutrition in human health, combined with a rich personal learning process that enables a student to cultivate sustainable change in himself/herself and others. The program also meets requirements for the Certification Board for Nutrition Specialists (CBNS). Students gain practical skills by cooking in whole foods cooking labs, participating in faculty-directed coaching sessions, and by completing an individualized clinical, research, or community-based practicum. In addition to the 29 core nutrition credits, students in the Human Clinical Nutrition AOC will complete coursework in the areas of advanced biochemistry, pathophysiology, applied clinical nutrition, clinical skills, and mindful eating and nourishment. Students in this AOC will also complete a clinical experiential learning course to hone their nutrition assessment, treatment planning, and counseling skills to allow them to work effectively with clients one-on-one in clinical practice after graduating. Graduates will serve as leaders in clinical nutrition working with clients to improve health using a holistic, food as medicine approach. Area of Concentration in Community Nutrition Education We are adding a new Community Nutrition Education Area of Concentration to the MS in Nutrition and Integrative Health program. During the 2.5 years of this program, it has been noted that over 50% of our students have requested non-clinical program options specifically in Community Nutrition Education programs or Nutrition Policy. Existing courses in the MS in Health Promotion program can be used for this AOC. The proposed MS in Nutrition and Integrative Health with an AOC in Community Nutrition Education provides graduate level education for nutrition professionals to develop and implement health and wellness education programs that optimize behavior change. The program will position graduates to pursue opportunities as nutrition educators in alignment with the Society for Nutrition Education and Behavior (SNEB) and the option of also meeting requirements for the Certification Board for Nutrition Specialists (CBNS). In addition to the core 29 core nutrition credits, students in the Community Nutrition Education AOC complete coursework in health behavior, health education, food systems and policy, research methods, public health nutrition, nutrition education, and mindful eating and nourishment. Students in 2

3 this AOC also complete a community based practicum or a thesis to gain experience with developing, implementing, and evaluating effective nutrition programs. Graduates serve as leaders in nutrition education through multiple venues including activities at the individual, community, and policy level. Area of Concentration in Herbal Medicine Students are currently adding courses from our Master of Science in Therapeutic Herbalism to their nutrition program on their own. Adding an Area of Concentration in Herbal Medicine to the MS in Nutrition and Integrative Health program allows students an opportunity to take a cohesive set of courses in this area rather than the aggregate of electives as they are currently taking. The job market analysis for nutritionists is broader than for herbalists. A nutrition degree opens the possibility of state licensure, which is not available to graduates who have only an herbal degree. Students therefore want to combine the learning outcomes in both areas to augment their nutritional knowledge. The Master of Science in Therapeutic Herbalism at Maryland University of Integrative Health completed a program review that included a comprehensive graduate survey in 2009, involving an extensive questionnaire and personal conversations with alumni. Fifty of the then 64 graduates responded providing significant material for program assessment and potential redesign. Results of the survey demonstrated that although alumni were engaged in the emerging herbal medicine profession, income for graduates was disproportionately low in relation to the financial cost of the program. The survey also demonstrated that many graduates were working in non-clinical settings, including the natural products industry and educational arenas. In response to these findings, Maryland University of Integrative Health commissioned an external, comprehensive analysis of the job market for Herbal Medicine graduates and has used the results of this second report, in conjunction with the results of the graduate survey, to modify the existing curriculum. The market analysis showed that clinical opportunities for herbal graduates were strongest for those with parallel education in the field of nutrition. In addition to the 29 core nutrition credits, students in the Herbal Medicine AOC will complete coursework in the areas of herbal medicine, advanced biochemistry, applied clinical nutrition, and clinical skills. Students in this AOC will also complete a clinical experiential learning course to hone their nutrition assessment, treatment planning, and counseling skills to allow them to work effectively with clients one-on-one in clinical practice after graduating. Graduates will serve as leaders in clinical nutrition working with clients to improve health using a holistic, foodand-herbs as medicine approach. This Area of Concentration in Herbal Medicine will be delivered in both online and campusbased formats. The current MS in Therapeutic Herbalism (from which the Herbal Medicine Area of Concentration will be drawn) and the current MS in Nutrition and Integrative Health have both been previously recommended by MHEC for online learning. 3

4 B. Adequacy of curriculum design and delivery to related learning outcomes consistent with Regulation.10 of this chapter Course of Study Leading to the Master of Science in Nutrition & Integrative Health with an Area of Concentration in Human Clinical Nutrition Educational Objectives: Prepare graduates to take leadership roles in the field of clinical nutrition Prepare graduates to sit successfully for national nutrition board certification exams, including the Certified Nutrition Specialist (CNS), and Certified Clinical Nutritionist (CCN) exams. This Masters ofscience in Nutrition program does NOTprepare students to sit for the ADA dietetics exam. Teach students the principles, knowledge and application of integrative nutrition in the areas of physiology; nutritional biochemistry; biochemical individuality; macronutrients; micronutrients; role of whole foods; nutrition through the life cycle; food, drug, supplement and herbal interactions; use of clinical laboratory evaluations; clinical nutrition; community nutrition; food as medicine; and how personal values and culture affect food choices and eating behavior Provide experiential training in a clinical setting, community setting, or by creating and implementing a research project. Teach students to cook with whole foods to maintain health and management of disease. Prepare students to educate others about holistic nutrition, lifestyle, wellness, and healthy living in clinical, community, and educational settings. _ Enable students to effectively position their services and offerings to clients, clinics and other practitioners in order to earn a livelihood as a nutrition professional. To embrace the principles of interconnection, holism, transformation, diversity, and resilience in life and in the field of nutrition. Student Learning Outcomes Students who complete this program will: Teach the philosophy of well ness 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 Complete 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 social systems; food as a medicinal agent; behavioral approaches to food; and social promotion (marketing) of food Educate others about holistic nutrition, lifestyle, wellness, and healthy living Have the ability to instruct and cook with whole foods to address health conditions Apply lifestyle and nutritional assessment techniques to assist clients in understanding how they perceive and relate to food as part of their lives 4

5 Advocate for well ness and healthy lifestyle adoption in the community and throughout the country Course of Study Leading to the Master of Science in Nutrition & Integrative Health with an Area of Concentration in Community Nutrition Education Educational Objectives: Prepare graduates to take leadership roles in the field of nutrition education and behavior change in a variety of settings including individual, community, and policy Prepare graduates to sit successfully for national nutrition board certification exams, including the Certified Nutrition Specialist (CNS), and Certified Clinical Nutritionist (CCN) exams. This Masters ofscience in Nutrition program does NOTprepare students to sit for the Commission on Dietetic Registration dietetics exam. Teach students the principles, knowledge and application of integrative human nutrition with a broad range of coursework including: core sciences, principles of biochemical individuality; macronutrients; micronutrients; therapeutic diets; nutrition through the life cycle; food, drug, supplement and herbal interactions; use of clinical relevant laboratory evaluations; community nutrition; food as medicine; and how personal values and culture affect food choices and eating behavior Assess population needs, assets, and capacity for nutrition education Provide experiential training in a community setting Cook with whole foods to maintain health and management of disease Prepare students to educate others about holistic nutrition, lifestyle, wellness, behavior change, and healthy living in clinical, community, and educational settings Enable students to effectively position their services in order to earn a livelihood as nutrition professional. Apply the principles of interconnection, holism, transformation, diversity, and resilience in life and in the field of nutrition Student Learning Outcomes Students who complete this 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 Locate, comprehend, and utilize primary and secondary literature relevant to the field of human nutrition and nutrition education Demonstrate proficiency in areas of human nutrition in the areas of physiology and pathophysiology; nutritional biochemistry, biochemical individuality; food, vitamin, drug, and herbal interactions; human nutrition, community nutrition; integrated weight management approaches; the role of in social systems; food as a medicinal agent; behavioral approaches to food; and social promotion (marketing) of food Design and implement educational programs that address identified nutrition, health and wellness needs of target populations Teach students to cook with whole foods to address health conditions 5

6 Apply lifestyle and nutritional assessment techniques to design and implement programs for nutrition and behavioral change Be prepared to take leadership roles in the areas of nutrition education, behavior change, and nutrition policy Course of Study Leading to the Master of Science in Nutrition & Integrative Health with an Area of Concentration in Herbal Medicine Educational Objectives: Prepare graduates to take leadership roles in the as nutrition professionals and herbalists Prepare graduates to sit successfully for national nutrition board certification exams, including the Certified Nutrition Specialist (CNS), and Certified Clinical Nutritionist (CCN) exams. This Masters ofscience in Nutrition program does NOTprepare students to sit for the Commission on Dietetic Registration dietetics exam. Teach students the principles, knowledge and application of integrative human nutrition with a broad range of coursework including: core sciences, principles of biochemical individuality; macronutrients; micronutrients; therapeutic diets; nutrition through the life cycle; food, drug, supplement and herbal interactions; use of clinical relevant laboratory evaluations; community nutrition; food as medicine; and how personal values and culture affect food choices and eating behavior Prepare students to work as nutritionists with a strong complementary background in herbal medicine through comprehensive study of: herbal pharmacology, herbal pharmacy (herbal preparation), principles of herbal therapeutics Provide supervised clinical experience in clinical nutrition and herbalism Teach students to cook with whole foods to maintain health and management of disease. Prepare students to educate others about holistic nutrition, lifestyle, wellness, behavior change, and healthy living in clinical, community, and educational settings Enable students to effectively position their services in order to earn a livelihood as nutrition professional. Apply the principles of interconnection, holism, transformation, diversity, and resilience in life and in the field of nutrition Student Learning Outcomes Students who complete this 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 Locate, comprehend, and utilize primary and secondary literature relevant to the fields of human nutrition and herbalism Demonstrate proficiency in areas of human nutrition and herbalism in the areas physiology and pathophysiology; nutritional biochemistry, digestion; biochemical individuality; food, vitamin, drug, and herbal interactions; human nutrition, community nutrition; integrated weight management approaches; the role of in social systems; food as a medicinal agent 6

7 Apply principles of Western herbalism in clinical practice Demonstrate and understanding of basic phytochemistry and its relevance to traditional and modern understandings of herbal therapeutics Apply knowledge of raw materials, formulation and herbal pharmacy for product development purposes Cook with whole foods to address health conditions Be prepared to take leadership roles in the areas of nutrition education, behavior change, and nutrition policy Core Master of Science in Nutrition and Integrative Health Curriculum (applies to each AOC) 29 Core Credits Course# Course Name Credits ISci 522 Foundations of Organic Chemistry 3.0 ISci 626 Nutritional Biochemistry 3.0 ISci 632a Foundations of Health & Wellness I 1.5 ISci 632b Foundations of Health & Wellness II 1.5 ISci 547A Physiology I: Healthy Function 3.0 ISci 647B Physiology II: Movement Away From Health 3.0 ISci 701 Introduction to Statistics, Research Design And Information 3.0 Literacy in Integrative Health NUTR 601 Redefining Nutrition 1.0 NUTR 612 Human Nutrition II: Micronutrients 3.0 NUTR 614 Human Nutrition I: Macronutrients 2.0 NUTR 641 Life Cycle Nutrition 3.0 NUTR 681 Cooking With Whole Foods Lab I 0.5 NUTR 682 Cooking With Whole Foods Lab II 0.5 Choose 2 ofthe following cooking Jabs NUTR 683 Cooking With Whole Foods Lab III 0.5 NUTR 684 Cooking With Whole Foods Lab IV 0.5 NUTR 685 Cooking With Whole Foods Lab V 0.5 NUTR 686 Cooking With Whole Foods Lab VI 0.5 RES 511 Fundamentals of Research 0 Master of Science in Nutrition and Integrative Health: Area of Concentration in Human Clinical Nutrition The Master of Science in Nutrition and Integrative Health offers an innovative approach to the study of nutrition. The program emphasizes the vital and interrelated physiological, medicinal, psychosocial, cultural, and spiritual roles of food in our lives. As a graduate of this program, students will be uniquely positioned to fill the growing demand for nutritionists and health educators. 7

8 The program offers a solid biochemical and physiological understanding of the complex role of food and nutrition in human health, combined with a rich personal learning process that enables a student to cultivate sustainable change in himself/herself and others. Students will also gain practical skills by cooking in whole foods cooking labs, participating in faculty-directed coaching sessions, and by completing an individualized clinical, research, or community-based practicum. The 50-credit program is offered in both face-to-face and online options. Graduates are qualified to become Certified Nutrition Specialists through the Certification Board for Nutrition Specialists (CNBS) and licensed to practice nutrition in many states. MS in Nutrition and Integrative Health Human Clinical Nutrition Area of Concentration 50 credits consist of: 29 Core Credits 21 Area of Concentration in Human Clinical Nutrition Credits: Course# Course Name Course Credits NUTR 622 Advanced Biochemistry, Pathophysiology, and Assessment 3.0 NUTR 635 Applied Clinical Nutrition I 2.0 NUTR 636 Applied Clinical Nutrition II 2.0 NUTR 651A Clinical Skills I 2.0 NUTR 651B Clinical Skills II 2.0 NUTR 672 Mindful Eating and Nourishment 2.0 NUTR 654C Clinic 1.5 NUTR 6540 Clinic 1.5 OR NUTR 656C Clinical Strategies in Nutrition Care 1.5 NUTR 6560 Clinical Strategies in Nutrition Care 1.5 Elective Credits 5.0 Total AOC Credits 21 Electives for the Human Clinical Nutrition Area of Concentration Course# Course Name Course Credits APP 600A School of Philosophy and Healing in Action (SOPHIA) Intensive 3.5 HRB 600 Fundamentals of Herbal Medicine 3.0 HRB 604 Frequently Used Herbs 3.0 HRB 618 Herbs for Home Use: Living in Harmony with the Seasons 3.0 HRB 622 Herbal Pharmacy: Evaluating and Manufacturing Quality Herbal Prod. 3.0 HRB 633 Medicinal Plants and Cultures 2.0 IHED 618 Health Education Leadership, Resource Development, and Management 2.0 IHED 620 Foundations of Health Behavior and Health Education 2.0 IHED 621 Transformative Communication Strategies in Health Education 2.0 IHED 622 Assessing Needs and Planning Health Educational Programs 2.0 IHED 625 Research Methods in Health Education: Quantitative and Qualitative 3.0 ISci 615 Mind Body Science 3.0 8

9 ISci 620 Life Sciences 3.0 ISci 630a Health Promotion: Integrative Health and Wellness Practices 3.0 NUTR 634 Diabetes Education: An Integrative Approach 1.0 NUTR 661 Practice Management 1.0 NUTR 662 Energetics of Food 1.0 NUTR 663 Sports Nutrition 1.0 NUTR 664 Food Systems and Policy 2.0 NUTR 665 The Dynamics of Food and Healing 1.0 NUTR 667 Marketing for Health Professionals 1.0 NUTR 668 Culinary Herbs in the Kitchen and Beyond 1.0 NUTR 671 Food and Culture 1.0 NUTR 675 Chinese Nutrition Therapy 2.0 NUTR 699 a, b, c, d Independent Study 0.5, 1.0, 2.0, 3.0 NUTR 722 Advanced Laboratory Assessment 2.0 Master of Science in Nutrition and Integrative Health: Area of Concentration in Community Nutrition Education The Master of Science in Nutrition and Integrative Health offers an innovative approach to the study of nutrition. The program emphasizes the vital and interrelated physiological, medicinal, psychosocial, cultural, and spiritual roles of food in our lives. As a graduate of this program, students will be uniquely positioned to fill the growing demand for nutritionists and nutrition educators. The program offers a solid biochemical and physiological understanding of the complex role of food and nutrition in human health, combined with a rich personal learning process that enables a student to cultivate sustainable change in himself/herself and others. Students also gain practical skills by cooking in whole foods cooking labs, participating in faculty-directed coaching sessions, and by completing an individualized clinical, research, or community-based practicum. The Community Nutrition Education Area of Concentration is designed to prepare nutrition education specialists in the area of health education with an emphasis in integrative health practices. Nutrition educators are professionally trained to promote wellness in individuals and communities. Specifically, they are trained to assess needs, plan, implement, and evaluate programs. Nutrition educators promote individual and community health in a variety of settings including workplaces, schools hospitals, clinics, and local, stat~, and federal government agencies. Students learn to assess population needs, assets, and capacity for nutrition education and complete a 3 credit practicum or thesis to demonstrate proficiency and gain experience in the field. The new courses included in the Area of Concentration are drawn from already existing courses in MUIH's Master of Science in Health Promotion. The 50-credit program is offered on campus and in online formats as recommended by MHEC. Graduates are qualified to become Certified Nutrition Specialists through the Certification Board for Nutrition Specialists (CNBS) and licensed to practice nutrition in many states. 9

10 Curriculum: MS in Nutrition and Integrative Health Community Nutrition Education Area of Concentration 50 Credits consist of: 29 Core Credits 21 Area of Concentration in Community Nutrition Education: Course# Course Name Course Credits IHEd 620 Foundations of Health Behavior and Health Education 2.0 IHEd 625 Research Methods in Health Education: Quantitative and Qualitative 3.0 NUTR 643 Public Health Nutrition 2.0 NUTR 664 Food Systems and Policy 2.0 IHED 622 Assessing Needs & Planning Health Educational Programs 3.0 IHED 623 Health Education Program Evaluation 2.0 NUTR 672 Mindful Eating and Nourishment 2.0 NUTR 691C Nutrition Practicum 1.5 NUTR 691D Nutrition Practicum 1.5 Or NUTR 692C Thesis 1.5 NUTR 692D Thesis 1.5 Elective Credits 2.0 Total AOC Credits: 21 Electives for Community Nutrition Education Area of Concentration IHEd 621 Transformative Communication Strategies in 2.0 Health Education IHEd 618 Health Education Leadership, Resource Development, and 2.0 Management NUTR 671 Food and Culture 1.0 NUTR 634 Diabetes Education: An Integrative Approach 1.0 NUTR 622* Advanced Biochemistry, Pathophysiology, and Assessment 3.0 *This course is a requirement for CBNS certification. MS in Nutrition and Integrative Health: Area of Concentration in Herbal Medicine The Master of Science in Nutrition and Integrative Health offers an innovative approach to the study of nutrition. The program emphasizes the vital and interrelated physiological, medicinal, psychosocial, cultural, and spiritual roles of food in our lives. As a graduate of this program, 10

11 students will be uniquely positioned to fill the growing demand for nutritionists with knowledge of the health promoting power of herbs. The program offers a solid biochemical and physiological understanding of the complex role of food and nutrition in human health, combined with a rich personal learning process that enables a student to cultivate sustainable change in himself/herself and others. Students will also gain practical skills by cooking in whole foods cooking labs, participating in faculty-directed coaching sessions, and by completing an individualized clinical or research-based capstone experience. The Herbal Medicine Area of Concentration prepares graduates to work as nutritionists with a strong complementary background in herbs through a comprehensive study of: Herbal pharmacology, herbal pharmacy (herbal preparation), and principles of herbal therapeutics. As a capstone project, students will apply their skills with clients in a 3 credit clinical or thesis course, where they will work with clients under the direction of qualified supervisors or professors. The 58-credit program is offered in on-campus and online formats and recommended by MHEC. Graduates are qualified to become Certified Nutrition Specialists through the Certification Board for Nutrition Specialists (CNBS) and licensed to practice nutrition in many states. Curriculum MS in Nutrition & Integrative Health Area of Concentration Herbal Medicine 58 credits consist of: 29 Core Credits 29 Area of Concentration in Herbal Medicine Credits: Course# Course Name Course Credits HRB 600 Fundamentals of Herbal Medicine (formerly HRB 530) 3.0 HRB 604 Frequently Used Herbs: Understanding for the Health Care Professional or 3.0 HRB 618 Herbs for Home Use: Living in Harmony with the Senses 3.0 HRB 620a Herbal Therapeutics I 3.0 HRB 620b Herbal Therapeutics II or 3.0 HRB 654b Herbal Pharmacology and Phytochemistry 3.0 HRB 622 Herbal Pharmacy: Evaluating & Manufacturing Quality Herbal Products 3.0 NUTR 622 Advanced Biochemistry, Pathophysiology, and Assessment 3.0 NUTR 635 Applied Clinical Nutrition I 2.0 NUTR 636 Applied Clinical Nutrition II 2.0 NUTR 651A Clinical Skills I 2.0 NUTR 651B Clinical Skills II 2.0 NUTR 655A Nutrition/Herbal Therapeutics Clinic

12 NUTR 6558 Nutrition/Herbal Therapeutics Clinic 1.5 or NUTR 656C Clinical Strategies in Nutrition Care 1.5 NUTR 6560 Clinical Strategies in Nutrition Care 1.5 Total AOC Credits: 29 COURSE DESCRIPTIONS NUTRITION & INTEGRATIVE HEALTH PROGRAMS (AIIAOCs) Core Curriculum (includes curriculum for all areas of concentration) HRB 600 Fundamentals of Herbal Medicine 3.0 credits This survey course begins by looking at the history and use of herbal medicine around the world, exploring how these traditional systems influence modern herbal practice in the United States. The second part of this course introduces the foundational sciences relevant to researching and understanding herbal remedies. Students learn taxonomy and hands-on botanical identification during visits to Jim Duke's Green Pharmacy Garden. Classroom work will provide an introduction to materia medica, phytochemistry, pharmacology, ethnobotany, clinical trials, posology (the study of dosage), herbal preparations, and safety issues. HRB 604 Frequently Used Herbs: Understanding for the Health Professional 3 credits This course investigates approximately 30 of the most commonly used herbal medicines and related supplements in the US. Each herb is discussed from the ethnobotanical perspective as well as the modern phytotherapeutic perspective, with a focus on pharmacological understanding and relevant clinical trials. Special emphasis is placed on topics relevant to the contemporary clinician, including quality control, interactions, and other safety parameters of each herb covered. This course provides the student with the necessary skills to effectively research herbs not covered in the class HRB 618 Herbs for Home Use: Living in Harmony with the Seasons 3 credits This course looks in depth at approximately thirty herbs that are most appropriate for self-care and use in the home. Taking a seasonal approach, the course will cover herbs such as ginger for winter use and hibiscus for the summer. Each herb is discussed in terms of quality assessment, traditional use and modern research perspectives. Time is spent tasting each herb and discussing incorporation into beverages and foods. Traditional herbal formulation is also covered, with a focus on creating seasonal blends. 12

13 HRB 620a Herbal Therapeutics I 3 credits In this continuation of Herbal Therapeutics I, traditional and modern approaches to compensating for pathophysiological processes are discussed. Further emphasis is placed on issues of formulation, dosage, appropriate preparation and safety. Critical thinking is emphasized as students learn to develop a deeper understanding of the dynamic and individualized nature of herbal therapeutics. HRB 620b Herbal Therapeutics II 3 credits In this continuation of Herbal Therapeutics I, traditional and modern approaches to compensating for pathophysiological processes are discussed. Further emphasis is placed on issues of formulation, dosage, appropriate preparation and safety. Critical thinking is emphasized as students learn to develop a deeper understanding of the dynamic and individualized nature of herbal therapeutics HRB 622 Herbal Pharmacy: Evaluating and Manufacturing Quality Herbal Products 3 credits This is primarily a hands-on course providing techniques for harvesting and drying herbs, and incorporating them into herbal products and medicinal foods. It provides the basic theory and skills required to manufacture high-quality medicinal herb products for oral and topical application. Students learn the foundational principles of extraction, the properties of common solvents (e.g., water, alcohol and oils) and the solubility of various herbal constituents. Students apply their learning by creating herbal foods and extracts for display at a community herbal products show. In addition to making their own kitchen pharmacy preparations, students learn how to evaluate the quality of the wide range of herbal products manufactured by the natural products industry. HRB 633 Medicinal Plants and Cultures This course will expose students to plant healing systems and cultures locally and globally. Through the exploration of a few select cultures and systems of herbal medicine students will develop of skills and techniques for understanding and applying the relevant aspects of health and disease philosophy from other cultures to our own system of herbal medicine. HRB 654b Herbal Pharmacology & Phytochemistry 3 credits In this course you will learn a unique version of pharmacology - one that emphasizes traditional classifications based on energetics, as well as modern pharmacological principles and the active chemical constituents in herbal medicines. Understanding plant chemistry has important implications for both the therapeutic use of herbs and in herbal pharmacy/preparation techniques. In addition, we will also cover less conventional aspects of pharmacology including the concepts of synergy and hormesis, and new frontier sciences such as pharmacogenomics. 13

14 IHEd 620 Foundations of Health Behavior & Health Education 2 credits This course introduces students to behavior-change theories & models, the building blocks of health education programs. Students learn how to develop relevant goals and objectives based on theory. This course provides an overview of program planning, implementation and assessment. Additionally, students will examine approaches to behavior change used in traditional systems of healthcare. The many roles played by health education specialists are discussed in detail, as well as the future of this field. IHEd 622 Assessing Needs & Planning Health Educational Programs 3 Credits Students plan a health education program from start to finish. Based on specific health topics and populations, students conduct epidemiological and health education needs assessments, utilize theory-based strategies on assessment, evaluate applicable policy, identify barriers and assets, and design a health education program. The latter part of the course provides students with an opportunity to apply qualitative and quantitative data to support the design of a health education program. This course also provides students with tools to work with specific populations, including a framework to apply when working with specific cultures or age groups. Prerequisite: IHEd 620 (Foundations of Health Behavior & Health Education). IHEd 623 Health Education Program Evaluation 2 Credits Students become familiar with evaluation strategies and theories for health education programs and policies. The course reviews logic models, and impact, outcome, and process evaluations. In addition, students gain skills needed to understand and critique published evaluation literature. Prerequisites: IHEd 622 (Assessing Needs & Planning Health Education Programs) and IHED IHED 625 Research Methods in Health Education: Quantitative and Qualitative 3 credits This course provides a brief introduction to various forms of research methods, both quantitative and qualitative. An overview is presented of quantitative and qualitative research methods and designs applicable to research of health educational programming and interventions. Scientific problem-solving will be emphasized to include observational techniques and measurement tools, coding, analytic strategies, and reporting of research. The course will encourage students to focus on research that has been used in the health promotion field. This course will help in preparing students for their health education program evaluation course and will facilitate understanding of research in later work as a practitioner in the field. Prerequisite: ISci 701 (Introduction to Statistics, Research Design, and Information Literacy in Integrative) 14

15 NUTR 601 Redefining Nutrition 1 Credit This course redefines the assumptions of "nutrition." It sets a foundation of thinking and language from which students can build a philosophical framework for this program. Students are invited to explore new ways of thinking about food and health. Reductionism and (w)holism are addressed. The concept of nourishment is explored. Students investigate the impact of food choices on the health of the planet, the community, and the individual's mindbody-spirit. NUTR 612 Human Nutrition II: Micronutrients 3 Credits This course covers structure, function, and food sources of the micronutrients (vitamins, minerals, trace minerals, and various phytochemicals). The complex function of each nutrient is reviewed, along with interactions, excesses, deficiencies, supplementation, and nutrient synergy. The effects of food processing, fortification and agricultural practices on micronutrient density of foods will be explored. Students use a variety of methods to compare the micronutrient content of diets and will review safety and toxicology of dietary supplements, drug-nutrient, and nutrient-nutrient interactions. Prerequisite: Isci 626 Nutritional Biochemistr-Y, Isci 547A Health and Wellness Physiology or equivalent NUTR 614 Human Nutrition I: Macronutrients 2 Credits This course covers the macronutrients - carbohydrates (including fiber), lipids (including essential fatty acids), proteins; along with water and hydration. Macronutrients are considered from digestion, absorption, and transport to metabolism and storage. Energy metabolism and dietary reference intakes are reviewed. Students will examine macronutrients within the context of a whole foods diet, analyze case study data, and conduct comparative analyses of macronutrients in a variety of diets. Students become proficient in a variety of diet analysis methods, including food frequency, diet history questionnaires, and diet analysis software. NUTR 622 Advanced Nutritional Biochemistry, Pathophysiology, and Assessment 3 Credits This course builds on the foundation of Nutritional Biochemistry (ISci 626), exploring more advanced and complex issues surrounding normal and abnormal metabolism of nutrients. Students will view a variety of pathological states at the molecular and biochemical level, including impaired detoxification, cancer, neurodegenerative diseases, and autism. The impact of dietary additives and environmental toxins on human health will be explored. Students will demonstrate competence in the selection and interpretation of laboratory assessments for nutrients, enzyme assays, abnormal metabolites, loading tests, and challenge tests. Prerequisite: ISci 626 (Nutritional Biochemistry), ISci 547A (Health and Wellness Physiology I 15

16 NUTR 635 Applied Clinical Nutrition I 2 Credits Within the biopsychosocial model of health and well ness, condition specific nutrition therapy for a wide range of medical conditions are covered, including heart disease, blood lipid dysregulation, diabetes, chronic inflammatory, auto-immune, and atopic conditions, fertility and reproductive disorders, and stress response. Therapeutic approaches will incorporate whole food and nutritional supplementation within the broader context of health inputs. The pathophysiology, epidemiology, and conventional approach to each condition are reviewed. Prerequisite: NUTR 612 (Human Nutrition II: Micronutrients),!Sci 646B (Health and Wellness Physiology I), NUTR 622 (Advanced Nutritional Biochemistry and Assessment) NUTR 636 Applied Clinical Nutrition II 2 Credits Within the biopsychosocial model of health and well ness, condition specific nutrition therapy for a wide range of medical conditions are covered, including gastrointestinal disorders, food allergies and sensitivities, autism spectrum disorders, neurodegenerative disorders, osteoporosis, cancer, obesity, eating disorders, and food addiction. Therapeutic approaches will incorporate whole food and nutritional supplementation within the broader context of health inputs. The pathophysiology, epidemiology, and conventional approach to each condition are reviewed. Prerequisite: NUTR 612 (Human Nutrition II: Micronutrients),!Sci 646B (Health and Wellness Physiology I), NUTR 622 (Advanced Nutritional Biochemistry and Assessment) NUTR 641 Life Cycle Nutrition 3 Credits This course explores the changes in human nutrition through the life cycle stages from preconception through the elder years. Students will examine biopsychosocial health inputs at each stage of development, along with the impact of diet. Federal, state, and local programs that provide support for food or nutrition education at various life cycle stages will be considered, as well as the effect of food availability on various populations in the US. Students will learn to design diets to meet needs during various life cycle stages and to address practical issues of food access. Case studies, menu planning, and diet assessment will be incorporated. Prerequisite: NUTR 612 (Human Nutrition II: Micronutrients) NUTR 651 A Clinical Skills I 2 Credits While continuing to cultivate their healing presence, students develop essential skills such as active listening and motivational interviewing in order to educate and empower clients toward health behavior changes. Clinical assessment techniques are explored within the framework of patient-centered health care, including interviewing skills, health questionnaires, anthropometries and physical examination. Through practical application, the developing practitioner incorporates observational skills to assess nutritional health and constitution of a client. 16

17 NUTR 6518 Clinical Skills II 2 Credits The practitioner continues to hone interpersonal and observational skills and apply knowledge to real-life clinical situations and practice sessions. Students will delve deeper into clinical strategies, skills, and assessment taught in Clinical Skills I. Ethics of practice, professionalism and the logistics of clinical nutrition practice and business management are reviewed. Prerequisite: NUTR 651 A Clinical Skills I) NUTR 654C Clinic 1.5 Credits Clinic is designed to give students hands-on practice in nutritional counseling and the opportunity to hone their clinical skills in order to practice nutrition effectively and competently. The Student Teaching clinic provides students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment-to becoming a healing presence. Round table discussions provide students with feedback from supervisors as well as the opportunity to collaborate on client care and further develop their critical thinking skills. Students are evaluated individually and have a group experience of learning with their classmates. Prerequisites: NUTR 612 (Human Nutrition II: Micronutrients),!Sci 6478 (Health and Wellness Physiology I) NUTR 6540 Clinic 1.5 Credits Clinic is designed to give students hands-on practice in nutritional counseling and the opportunity to hone their clinical skills in order to practice nutrition effectively and competently. The faculty-supervised clinic provides students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment-to becoming a healing presence. Round table discussions provide students with feedback from supervisors as well as the opportunity to collaborate on client care and further develop their critical thinking skills. Students are evaluated individually and have a group experience of learning with their classmates. Prerequisites: Clinic NUTR654A or C NUTR 655A Nutrition/Herbal Therapeutics Clinic 1.5 Credits Clinic is designed to give students hands-on practice in herbal and nutritional counseling and the opportunity to hone their clinical skills in order to practice effectively and competently. The faculty-supervised clinic provides students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment. Round table discussions provide students with feedback from supervisors as well as the opportunity to collaborate on client care and further develop their critical thinking skills. Students are 17

18 evaluated individually and have a group experience of learning with their classmates. Prerequisites: NUTR 651A (Herbal Therapeutics), ISCi 647 8( Health and Wellness Physiology II: Movement away from Health), NUTR 651A (Clinical Skills I), NUTR 635 Applied Clinical Nutrition NUTR 6558 Nutrition/Herbal Therapeutics Clinic 1.5 Credits Clinic is designed to give students hands-on practice in herbal and nutritional counseling and the opportunity to hone their clinical skills in order to practice effectively and competently. The faculty-supervised clinic provides students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment. Round table discussions provide students with feedback from supervisors as well as the opportunity to collaborate on client care and further develop their critical thinking skills. Students are evaluated individually and have a group experience of learning with their classmates. Prerequisites: NUTR 651A (Herbal Therapeutics), ISCi 647 8( Health and Wellness Physiology II: Movement away from Health), NUTR 651A (Clinical Skills I), NUTR 635 Applied Clinical Nutrition NUTR 656C Clinical Strategies in Nutrition Care 1.5 Credits This course is designed to give students practice in nutritional assessment and counseling. The course also allows students the opportunity to hone their clinical skills in order to practice nutrition effectively and competently. Clinical skills case studies and peer-mock counseling sessions provide students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment-to becoming a healing presence. Clinical Strategies discussions will provide students with feedback from faculty as well as the opportunity to collaborate on care plans and further develop their critical thinking skills. Prerequisites: NUTR 612 (Human Nutrition II: Micronutrients), ISci 6478 (Health and Wellness Physiology I) NUTR 6560 Clinical Strategies in Nutrition Care 1.5 Credits This course is designed to give students practice in nutritional assessment and counseling. The course also allows students the opportunity to hone their clinical skills in order to practice nutrition effectively and competently. Clinical skills case studies and peer-mock counseling sessions provide students with a supportive environment that builds their confidence and proficiency so they are well-prepared to begin independent practice upon graduation. Students apply all their learning-from biochemistry to assessment-to becoming a healing presence. Clinical Strategies discussions will provide students with feedback from faculty as well as the opportunity to collaborate on care plans and further develop their critical thinking skills. Prerequisites: NUTR 612 (Human Nutrition II: Micronutrients), ISci 6478 (Health and Wellness Physiology I) 18

19 NUTR 664 Food Systems and Policy 2 Credits This student-directed course addresses current topics in food, nutrition, public health and environmental sustainability including: access to food, food systems, influence offood/nutrition policies on the individual and planet, cost of foods. Influences on food selection, food safety, nutrition-related health challenges. These issues will be explored from the local, national and global perspectives. NUTR 672 Mindful Eating and Nourishment 2 Credits This course is designed for the student to explore personal relationship to food from a psychospiritual perspective, cultural and familial messages that influence food choices, and to identify personal patterns around eating. Students will explore the concept of mindful eating and learn tools and techniques for guiding patients and groups in mindfulness practices. NUTR 681 Cooking with Whole Foods Lab I 0.5 Credits The Cooking with Whole Foods lab involves food preparation and discussion of shopping, preparing, and cooking whole foods. Each class makes recipes for tasting and includes discussion of food properties for health. Lab I covers essential food service skills, sanitation, equipment, measuring, stocking your pantry with healthy, quality and sustainable ingredients. This course also covers basic techniques of cooking grains, greens, and beans. NUTR 682 Cooking with Whole Foods Lab II 0.5 Credits Lab II will cover whole foods cooking with a focus on balancing flavor and incorporating the 6 tastes in meal planning (salty, sweet, sour, pungent, bitter, and astringent). Students will learn how to prepare nutritious food with minimal use of salt, sugar, and artificial sweeteners. The class will discuss how to adjust favorite recipes to minimize processed ingredients and optimize flavor/taste. Prerequisite: NUTR 681 (Cooking with Whole Foods Lab I) NUTR 683 Cooking with Whole Foods Lab III 0.5 Credits Lab III guides students in preparing traditional foods including healing broths, soups, organ meats, cultured beverages, and fermented vegetables and fruits. Sustainable sources for animal products are reviewed. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) NUTR 684 Cooking with Whole Foods Lab IV 0.5 Credits Lab IV covers feeding the individual with food allergies and/or sensitivities. Best techniques for replacing allergens are explored and special focus is given to gluten-free and dairy-free shopping, cooking, and food preparation. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) 19

20 NUTR 685 Cooking with Whole Foods Lab V 0.5 Credits Through exploring raw food preparation, medicinal and healing food preparations, Lab V expands the student's "food,pharmacy." Student's build their confidence improvising and adapting to a variety of client populations, through a mystery basket activity. The developing practitioner will expand their repertoire of meals and snacks, meal modifications that transition clients to healthier eating. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) NUTR 686 Cooking with Whole Foods Lab VI 0.5 Credits Lab VI facilitates the final transition to "culinary educator". Students become competent in helping clients modify existing recipes and translate dietary recommendations into healthy recipes and meal ideas. Students build resources and strategies for teaching clients to navigate the grocery store and prepare simple, healthy foods. Each student demonstrates his/her cooking skills by designing and implementing a whole foods cooking demonstration for a group. Prerequisite: Must have completed 2 credits of Whole Foods Cooking Labs NUTR 691C Practicum 1.5 Credits Students may propose an alternative community/education practicum in place of practicing in the Student Teaching Clinic. The purpose of a practicum is to allow students to gain practical field experience in an organization, agency, or community off-campus. It is designed primarily to focus on the delivery of nutrition-related services to support health promotion, planning, education and other nutritional services in a community setting. If the proposal is approved the student may do a community or education-based practicum under faculty supervision. Prerequisites: NUTR 612 (Human Nutrition II: Micronutrients), ISci 6478 (Health and Wellness Physiology I), NUTR 622 (Advanced Nutritional Biochemistry and Assessment), NUTR 652 (Practitioner Skills II): Corequisites: NUTR 635 (Applied Clinical Nutrition 1) and NUTR 653 (Practitioner Skills III). NUTR 6910 Practicum 1.5 Credits Students may propose an alternative community/education practicum in place of practicing in the Student Teaching Clinic. The purpose of a practicum is to allow students to gain practical field experience in an organization, agency, or community off-campus. It is designed primarily to focus on the delivery of nutrition related services to support health promotion, planning, education and other nutritional services in a community setting. If the proposal is approved, the student may do a community or education-based practicum under faculty supervision. Prerequisite: Practicum NUTR 691A or C, NUTR 635 (Applied Clinical Nutrition 1) and NUTR 653 (Practitioner Skills III). 20