Master of Science in Nutrition for Wellness and Health Coaching — San Diego Campus Only
The purpose of the Master of Science in Nutrition for Wellness and Health Coaching (MSNW) is to prepare students with a scientific foundation for understanding nutrition science and health coaching and its applications in promoting wellness. Graduates will achieve competency in evaluating science and developing tools to improve the health and wellbeing of individuals and groups. This program develops expertise in empowering communication and behavior change and creating clear paths to wellness through nutrition. This program presents a flexible hybrid format, with the first year courses offered remotely and the second year courses offered in-person.
Expected Program Outcomes
Upon completion of this program, students will be able to:
- critically evaluate and apply scientific evidence to issues related to human nutrition for disease prevention and wellness.
- create accurate and effective routes for communicating whole-food and nutrition information to the lay public.
- develop food and nutrition education programs for disease prevention that integrate mind, body, and spirit aspects of wellness.
- coach individuals and groups using effective, science-based approaches to improve health and 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 is given to applicants with a 3.0 cumulative GPA in all prerequisites, and a B or better in Organic Chemistry and Introductory Nutrition. Notable candidates who do not meet these standards will be reviewed on a case-by-case basis.
| Organic Chemistry* |
1 course |
| Introductory Nutrition** |
1 course |
*Must be for science majors, cannot be survey level.
**The nutrition course must include macro- and micronutrients, lifecycle, and physical activity.
Note: Prerequisite courses must have been taken within seven years of program start.
Graduation Requirements
MSNW students must complete a minimum of 78 credits and must have a minimum 3.0 GPA with a minimum of 52 credits in residence. MSNW students must complete their degree within five years following matriculation into the program. Students must successfully complete TR6130 Capstone Practicum and Presentation in order to graduate from the program.
The curriculum tables that follow list the tentative schedule of courses each quarter.
Year I
Summer
| BC4139 | Introduction to Biochemistry Lecture/Lab | 6 |
| BC4141 | Human Physiology Lecture/Lab | 5 |
| Total Credit Hours: | 11 |
Students who had completed human physiology and biochemistry at other institutions are eligible for advance standing fall start.
Fall
| TR5111 | Macronutrients and Micronutrients | 5 |
| TR5113 | Health, Social, and Behavioral Wellness in Nutrition Coaching | 3 |
| TR5121 | Biostatistics and Research in Integrative Nutrition | 4 |
| Total Credit Hours: | 12 |
Winter
| TR5106 | Foundations of Chronic Disease Prevention and Management | 4 |
| TR5112 | Fundamentals of Coaching, Motivation, and Behavior Change | 3 |
| TR5114 | Dietary Supplements and Herbs | 2 |
| TR5136 | Nutrition in the Life Cycle | 3 |
| Total Credit Hours: | 12 |
Spring
| EX6101 | Physical Activity for Health | 3 |
| TR5105 | Nutrition Analysis and Assessment | 3 |
| TR5125 | Advanced Nutrition Coaching | 3 |
| TR5141 | Advanced Nutrition: Bioactive Compounds, Nutrigenomics, and Microbiome | 3 |
| Total Credit Hours: | 12 |
Year II
Fall
| TR5101 | Whole Foods Production | 3 |
| TR6108 | Developing and Evaluating Nutrition Education Programs | 3 |
| TR6119 | Nutrition Program Capstone Seminar I | 1 |
| TR6122 | Contemporary Nutrition: Community and Culture | 3 |
| TR6125 | Nutrition Coaching Practicum 1 | 2 |
| Total Credit Hours: | 12 |
Winter
| TR6117 | Therapeutic Cooking: Maintaining Health | 2 |
| TR6124 | Culinary Medicine in Health Practice | 3 |
| TR6128 | Capstone Seminar and Practicum | 2 |
| TR6129 | Nutrition Coaching Practicum 2 | 2 |
| TR6133 | Contemporary Nutrition: Public Health | 3 |
| Total Credit Hours: | 12 |
Spring
| TR6109 | Food and Nutrition in Health Systems | 2 |
| TR6111 | Contemporary Nutrition: Global and Ecological Issues | 2 |
| TR6118 | Leadership and Business Management | 3 |
| TR6127 | Therapeutic Cooking: Illness and Recovery | 2 |
| TR6130 | Capstone Practicum and Presentation | 3 |
| Total Credit Hours: | 12 |
Total Requirements
| Total Core Course Credits with Summer Year 1 Start |
83 |
| Total Elective Credits |
6 |
| Total Requirements |
89 |
| Total Core Course Credits with Advanced Standing Year 1 Fall Start |
72 |
| Total Elective Credits |
6 |
| Total Requirements |
78 |
Curriculum and course changes in the 2022-2023 Bastyr University Catalog are applicable to students entering during the 2022-2023 academic year. Please refer to the appropriate catalog if interested in curriculum and courses required for any other entering year.