NSU HPD Catalog 2023-2024

Dr. Kiran C. Patel College of Osteopathic Medicine—Nutrition Program 119 Nutrition Program The Dr. Kiran C. Patel College of Osteopathic Medicine (KPCOM) offers an innovative Master of Science (M.S.) degree in Nutrition to meet the growing demand for qualified nutrition experts who are prepared at a mastery level. Ongoing changes in the American healthcare system have increased the demand for wellness and preventative services. As the population ages in the United States and worldwide, nutritionists also play a key role in senior health, positive aging, preventative care, and chronic disease management. Nutrition care and treatment for chronic diseases are important components of bringing about healthy people and communities. NSU’s program is designed to further the education of those who want to integrate nutrition into other health professions and complement the academic preparation of those who wish to pursue dedicated careers in nutrition and dietetics. The rich, interprofessional platform of the college within NSU’s Health Professions Division provides an excellent environment for this program. Optimizing the nutritional status and well-being of individuals and populations is integral to the practice of medicine and other health professions. The M.S. in Nutrition provides an excellent interprofessional graduate degree for health professions students, wellness coaches, educators, and integrative practitioners. This 30-credit-hour degree program incorporates technology and tools in distance learning through live, synchronous meetings that allow students to collaborate and interact with faculty members and peers. This program provides students with a foundation in principle concepts of human nutrition, analysis of scientific evidence, and strategies for effective communication and applications. The curriculum offers opportunities for students to explore a variety of electives or customize their program of study through various concentrations. According to the U.S. Bureau of Labor Statistics (2021), employment in the nutrition field is expected to increase 7 percent during the next seven years. This is better than the average for other health professions. Job growth is primarily expected in the areas of wellness, prevention of disease with diet and foods, and greater integration of nutrition practice into primary care. Career outlooks incorporate a variety of specialties and settings. Possible career options include • h ealth educator or school nutritionist • nutrition and culinary entrepreneur • nutrition consultant over the life cycle • health/lifestyle coach or consultant • college instructor • corporate wellness educator • employee health and wellness coordinator • media and communications specialist • personal trainer/health and fitness instructor • d ietitian/nutritionist (71-credit Professional Practice Concentration only) The M.S. in Nutrition is approved by the Board of Certified Nutrition Specialists (BCNS) to fulfill all the current academic requirements for the Certified Nutrition Specialist (CNS) credential. The BCNS requires a graduate degree in the field of nutrition from a regionally accredited university, specific coursework, and 1,000 hours of supervised practice experience. The BCNS reviews each candidate individually—including descriptions of current courses being taken, transcripts, and experience—to determine eligibility. To learn more about becoming a CNS, visit https://theana.org/certify/CNScandidate. The program may also provide a source of continuing graduate education for students from the athletic training, exercise science, nutrition practice, and physical education programs. Program Mission The Mission of the Master of Science in Nutrition is to develop a cadre of interprofessional leaders who integrate and promote the role of nutrition in a dynamic and changing society. Program Goals 1. Prepare graduates who demonstrate critical thinking skills and the ability to solve problems in the nutritional sciences. 2. Prepare graduates who formulate and communicate nutrition information using effective strategies, advocacy, and integrated systems of care. 3. P repare graduates who apply concepts of social influence, cultural competence, and environmental dimensions of nutrition within the community. 4. Prepare graduates who promote health and wellbeing throughout the life course by applying knowledge of human metabolism and nutrient functions, assessment techniques, and emerging evidence to inform practice.