The sports nutrition and wellness concentration prepares students for employment as nutrition and sports counselors as well as personal lifestyle coaches in health care settings, commercial establishments, public health settings, or private practice. The curriculum blends a strong science base with course work in exercise science, nutrition, teaching, and counseling. The concentration provides an excellent background for graduate study.
Learning Objectives
Upon successful completion of this concentration, students will be able to:
- Demonstrate knowledge of nutrition principles, evaluate and communicate nutrition information to clients.
- Demonstrate a basic knowledge of wellness and factors which influence health.
- Teach and design nutrition and activity programs for individuals across the lifespan.
Effective Fall 2024
| Freshman | |||
|---|---|---|---|
| AUCC | Credits | ||
| CO 150 | College Composition (GT-CO2) | 1A | 3 |
| FSHN 115 | Health Equity (GT-SS3) | 1C,1C | 3 |
| FSHN 150 | Survey of Human Nutrition | 3 | |
| MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
| MATH 118 | College Algebra in Context II (GT-MA1) | 1B | 1 |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | 1B | 1 |
| PSY 100 | General Psychology (GT-SS3) | 3C | 3 |
| Select one group from the following: | 4 | ||
Group A: | |||
| Principles of Animal Biology (GT-SC2) | 3A | ||
| Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| Attributes of Living Systems (GT-SC1) | 3A | ||
| Select one group from the following: | 5-8 | ||
Group A: | |||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||
Group B: | |||
| General Chemistry I (GT-SC2) | 3A | ||
| General Chemistry Lab I (GT-SC1) | 3A | ||
| General Chemistry II | |||
| Arts and Humanities | 3B | 6 | |
| Total Credits | 30-33 | ||
| Sophomore | |||
| FSHN 220 | Intro to Nutrition for Sports and Fitness | 3 | |
| FSHN 271 | Integrative Wellness Coaching I | 3 | |
| FSHN 292 | Careers in Nutrition Science Seminar | 1 | |
| FSHN 300 | Food Principles and Applications | 3 | |
| FSHN 301 | Food Principles and Applications Laboratory | 2 | |
| HES 202 | Introduction to Exercise Physiology | 3 | |
| SPCM 200 | Public Speaking | 3 | |
| Choose one of the following: | 3 | ||
| Writing Arguments (GT-CO3) | 2 | ||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||
| Strategic Writing and Communication (GT-CO3) | 2 | ||
| Historical Perspectives | 3D | 3 | |
| Electives | 6 | ||
| Total Credits | 30 | ||
| Junior | |||
| BMS 300 or HES 300 | Principles of Human Physiology Physiology for Clinical Health Professions | 4 | |
| FSHN 272 | Integrative Wellness Coaching II | 3 | |
| FSHN 340 | Food as Preventive Medicine | 3 | |
| FSHN 350 | Human Nutrition | 3 | |
| FSHN 360 | Nutrition Assessment | 2 | |
| FSHN 451 | Community Nutrition | 3 | |
| PSY 300 | Positive Psychology | 3 | |
| Electives | 9 | ||
| Total Credits | 30 | ||
| Senior | |||
| FSHN 428 | Nutrition Teaching and Counseling Techniques | 3 | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | 4B | 2 |
| FSHN 453 | Biology of Body Weight Regulation | 3 | |
| FSHN 459 | Nutrition in the Life Cycle | 4A | 3 |
| FSHN 492 | Seminar in Dietetics and Nutrition | 4C | 2 |
| HES 434 | Physical Activity Throughout the Lifespan | 3 | |
| STAT 201 or 204 | General Statistics (GT-MA1) Statistics With Business Applications (GT-MA1) | 1B | 3 |
| Guided Electives (see list below)1 | 5 | ||
| Electives2 | 3-6 | ||
| Total Credits | 27-30 | ||
| Program Total Credits: | 120 | ||
Guided Electives
| Code | Title | Credits |
|---|---|---|
| FSHN 450 | Medical Nutrition Therapy | 3 |
| FSHN 455 | Food Systems--Impact on Health/Food Security | 2 |
| FSHN 461 | Global Nutrition | 2 |
| FSHN 470 | Integrative Nutrition and Metabolism | 3 |
| FSHN 486A | Practicum: Counseling | 1-3 |
| FSHN 486B | Practicum: Nutrition | 1-3 |
| HES 403 | Physiology of Exercise | 3 |
- 1
A minimum of five (5) credits must be selected from the Guided Electives list.
- 2
Select enough elective credits to bring the program to a minimum of 120 credits, of which at least 42 must be upper-division (300- to 400-level).
| Freshman | |||||
|---|---|---|---|---|---|
| Semester 1 | Critical | Recommended | AUCC | Credits | |
| FSHN 115 | Health Equity (GT-SS3) | 1C,1C | 3 | ||
| FSHN 150 | Survey of Human Nutrition | X | 3 | ||
| MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
| MATH 118 | College Algebra in Context II (GT-MA1) | X | 1B | 1 | |
| MATH 124 | Logarithmic and Exponential Functions (GT-MA1) | X | 1B | 1 | |
| PSY 100 | General Psychology (GT-SS3) | X | 3C | 3 | |
| Select one group from the following: | X | 4 | |||
Group A: | |||||
| Principles of Animal Biology (GT-SC2) | 3A | ||||
| Animal Biology Laboratory (GT-SC1) | 3A | ||||
Group B: | |||||
| Attributes of Living Systems (GT-SC1) | 3A | ||||
| Total Credits | 16 | ||||
| Semester 2 | Critical | Recommended | AUCC | Credits | |
| CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
| Select one group from the following: | X | 5-8 | |||
Group A: | |||||
| Fundamentals of Chemistry (GT-SC2) | 3A | ||||
| Fundamentals of Chemistry Laboratory (GT-SC1) | 3A | ||||
| Group B: | |||||
| General Chemistry I (GT-SC2) | 3A | ||||
| General Chemistry Lab I (GT-SC1) | 3A | ||||
| General Chemistry II | |||||
| Arts and Humanities | X | 3B | 6 | ||
| Total Credits | 14-17 | ||||
| Sophomore | |||||
| Semester 3 | Critical | Recommended | AUCC | Credits | |
| FSHN 220 | Intro to Nutrition for Sports and Fitness | X | 3 | ||
| FSHN 292 | Careers in Nutrition Science Seminar | X | 1 | ||
| FSHN 300 | Food Principles and Applications | X | 3 | ||
| FSHN 301 | Food Principles and Applications Laboratory | X | 2 | ||
| Historical Perspectives | X | 3D | 3 | ||
| Elective | X | 3 | |||
| Total Credits | 15 | ||||
| Semester 4 | Critical | Recommended | AUCC | Credits | |
| FSHN 271 | Integrative Wellness Coaching I | X | 3 | ||
| HES 202 | Introduction to Exercise Physiology | X | 3 | ||
| SPCM 200 | Public Speaking | X | 3 | ||
| Choose one of the following: | X | 3 | |||
| Writing Arguments (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Sciences (GT-CO3) | 2 | ||||
| Writing in the Disciplines: Social Sciences (GT-CO3) | 2 | ||||
| Strategic Writing and Communication (GT-CO3) | 2 | ||||
| Elective | X | 3 | |||
| Total Credits | 15 | ||||
| Junior | |||||
| Semester 5 | Critical | Recommended | AUCC | Credits | |
| BMS 300 or HES 300 | Principles of Human Physiology Physiology for Clinical Health Professions | X | 4 | ||
| FSHN 272 | Integrative Wellness Coaching II | X | 3 | ||
| FSHN 350 | Human Nutrition | X | 3 | ||
| FSHN 451 | Community Nutrition | X | 3 | ||
| Elective | X | 3 | |||
| Total Credits | 16 | ||||
| Semester 6 | Critical | Recommended | AUCC | Credits | |
| FSHN 340 | Food as Preventive Medicine | X | 3 | ||
| FSHN 360 | Nutrition Assessment | X | 2 | ||
| PSY 300 | Positive Psychology | X | 3 | ||
| Electives | X | 6 | |||
| Total Credits | 14 | ||||
| Senior | |||||
| Semester 7 | Critical | Recommended | AUCC | Credits | |
| FSHN 449 | Pathophysiology of Nutrition-Related Diseases | X | 4B | 2 | |
| FSHN 459 | Nutrition in the Life Cycle | X | 4A | 3 | |
| HES 434 | Physical Activity Throughout the Lifespan | X | 3 | ||
| STAT 201 or 204 | General Statistics (GT-MA1) Statistics With Business Applications (GT-MA1) | X | 1B | 3 | |
| Electives | X | 3-6 | |||
| Total Credits | 14-17 | ||||
| Semester 8 | Critical | Recommended | AUCC | Credits | |
| FSHN 428 | Nutrition Teaching and Counseling Techniques | X | 3 | ||
| FSHN 453 | Biology of Body Weight Regulation | X | 3 | ||
| FSHN 492 | Seminar in Dietetics and Nutrition | X | 4C | 2 | |
| Guided Electives (see list on Program Requirements tab) | X | 5 | |||
| The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
| Total Credits | 13 | ||||
| Program Total Credits: | 120 | ||||