Master of Science in Health & Nutrition Education (MHNE)
Course Curriculum
MHNE 601- Nutrition and the Environment
Whole foods and biochemical individuality are foundational principles of Hawthorn University's Master's Program in Health and Nutrition Education. General principles of human nutritional requirements and a variety of dietary programs are reviewed. The benefits of fresh, whole, chemical free, plant-based foods, animal foods, and transitional diets are explored in relationship to the concept of biochemical individuality. Current information is presented on whole foods and their direct relationship to health and wellness. The environmental and health consequences of chemicals, pesticides, pollution in the food chain, food processing, and additives are discussed as are the values of organic farming and safe drinking water. Students practice how to effectively share these important concepts with others. (3 credits)
MHNE 602- Strategies for Health & Nutrition Educators
Students learn to identify specific lifestyle factors that support or diminish health. Holistic health concepts are explored. Effective goal setting is taught and practiced. Identification of common stumbling blocks and overcoming resistance to change is explored. Stress is a significant component of all health issues. Students learn to identify specific stressors, the body's physical response to stress, as well as the effects of stress on health status. Stress management tools and coaching techniques are introduced and practiced. Students develop lifestyle guidelines for all ages. (3 credits)
MHNE 603- Research Methods in Health Education
Being aware of recently published research findings in the continuously evolving field of nutrition is critical for Health and Nutrition Educators. Students are taught and are required to use their critical thinking processes to discern the quality, accuracy, and validity of published materials to understand and evaluate research studies, as well as the advantages and limitations of experimental designs and outcomes. Students are introduced to valuable Internet sites, library systems, as well as clinical nutrition and health journals. This course provides the structure students need to conduct research throughout their course of studies and culminates with a final research project for MHNE 650, where students identify a topic for an independent community based health and education research project or thesis, a requirement to graduate. Students learn and personally apply the principle concepts of this course as they educate others.
(3 credits)
MHNE 603.10- Human Physiology and Anatomy
Students gain an in-depth understanding of the human body and understand how it functions. This course describes how human systems work separately while simultaneously functioning cooperatively with every other part of the whole to maintain health. The physiology and anatomy of the skeletal, cardiovascular, digestive, nervous, endocrine, immune, respiratory, urinary and reproductive systems are taught while students learn how to holistically support these physical and biochemical systems (3 credits)
MHNE 604- Understanding Macronutrients
Vital information about the macronutrients in foods that support or diminish health is presented. An explanation of nutrients that support or deplete energy is presented. Carbohydrates, proteins and fats, in the context of calories and human energy, are discussed. Nutrient density and the nutritive value of carbohydrates are explored. Students learn to translate the science of macronutrients into information suitable to public consumption. A biochemical description of each macronutrient is presented. Complex versus refined carbohydrates and their effects on blood sugar regulation will be emphasized. The value of essential fatty acids and amino acids in nutritional healing is explored. Students learn how to determine individual dietary macronutrient needs and requirements and how to share this information with others. (3 credits)
MHNE 605- Understanding Micronutrients
Micronutrients and their impact on human growth, metabolism, cellular integrity and repair are discussed in this course. Students learn the individual nutrients in foods, their interactive biochemical roles in human metabolism and the effects of nutrient deficiencies and excesses. Biochemical individuality as a key factor in restoration of homeostasis is explored. Major functions of vitamins, minerals, antioxidants, phytonutrients, and accessory nutrients are reviewed. Selection and preparation of foods to maximize nutrient content, nutrient values from food sources and supplementation are discussed. Manufacturing process and its impact of product quality is reviewed. The importance and function of water, electrolytes and water balance is taught. Students prepare and share nutrient fact sheets. (3 credits)
MIDTERM EXERCISE
Prior to enrolling in advanced level courses, students must have successfully completed all prior coursework and passed the midterm level exercise.
MHNE 606- Health Supportive Food Guidelines
This course provides information and tools to assist the Health and Nutrition Educator in determining an individual's nutrient needs and in evaluating the nutritional content of a particular diet. Students learn to use food/nutrient tables and computer software to analyze diets and calculate total caloric intake as well as individual macronutrient and micronutrients. Emphasis is placed on distinguishing high quality, nutrient dense foods from nutrient depleted “foodstuffs”. Various dietary systems such as vegetarian, vegan, natural hygiene, and omnivorous diets are discussed in relationship to the life cycles. Appropriate dietary methods to support a client's health concerns and goals are presented. The process of transitioning individuals toward an optimal diet is taught and practiced. Health hazards that contribute to illness and premature aging are explored as well as suggestions for guiding individuals toward a path to wholeness and well-being. Students develop educational materials that include: basic principles of a nourishing, healthy diet, reading food labels, safe drinking water, eating healthy away from home, and walking the grocery store aisles. (3 credits)
MHNE 607- Holistic Health Coaching
This course presents the tools and skills needed to build relationship and trust while presenting or gathering nutritional information from the public or a client. Students receive instruction on the art of listening, building rapport, and evaluating information and giving positive feedback and direction. Client forms and questionnaires that explore health and nutrition patterns are introduced. Counseling, coaching skills, and the development of healing guidelines are practiced. Educational strategies, effective communication skills, and writing for publication are discussed. Students develop oral presentations including audio-visual aids and develop a useful handout. (3 credits)
MHNE 608- Healthy Life Cycles
The nutrient requirements for sustaining good health from conception to senior citizen are presented. Learn how diet and lifestyle contribute to health patterns in different phases of the life cycle and become skilled at educating others regarding the impact of diet and lifestyle. Nutritional tools used to assess health status and specific suggestions to support health recovery and maintenance are introduced as the most common health concerns associated with each life stage are discussed. Students review case scenarios and assessments while practicing the intake, planning, and educational phases of health and nutrition educating. Students develop healing guidelines and key recommendations for specific population groups, and learn to identify energy and nutrient needs as well as nutritional concerns. The influences on food habits, making successful behavior changes, staying young while growing older, finding community resources and support are presented. (3 credits)
MHNE 609- Balancing Energy and Weight
The issues related to weight through the life cycle are discussed in this course. Students learn what constitutes underweight, overweight, and obesity and the consequences and health risks associated with each. Weight gain or loss, how calories are converted to usable energy and burned or stored is taught. Over intake and under utilization of food and the storage of excess fuel in our body and how toxic chemicals are stored in the body fat and contribute to weight gain, the downfalls of dieting, why fad diets don't work in the long term, and the issues of low weight, and how to increase weight healthfully are explained. Heredity, conditioning, and metabolism are explored as well as healthy body fat percentages. Healthy long-term weight eduction /gain / management plans are discussed. Students learn about holistic behavior patterns for achieving optimal weight, practice developing personalized lifestyle and behavioral suggestions that are effective in maintaining healthy weight. (3 credits)
MHNE 611- The Business of Health and Nutrition Educators
Students synthesize what they have learned about food, environment, menu planning, physiology and anatomy, and coaching to support health and wellness, and prepare to go into business. Detailed instruction is presented to support the student in growing a successful business. Organization, networking, marketing, planning, and accounting are the focus of this course. Students learn to work within the legal and professional scope of practice for certified Health and Nutrition Educators. (3 credits)
ADVANCED LEVEL EXERCISE
At the successful completion of all coursework, students must demonstrate that they are able to proceed to the thesis courses by passing the Advanced Level Exercise.
MHNE 650- Research Project
Students choose a topic to research and create a project to publicly share health and nutrition information. Students develop educational materials and determine the mode of delivery to present their work. Projects can include a public talk, workshop or seminar, a radio show, an educational website, a book, a newspaper or magazine column, a newsletter, or to develop curriculum for a health and nutrition educational program. This is a creative project and students draw from all of the resources gained in this program of study and imaginatively apply this information to develop educational materials to share with others. Special attention is given to developing and setting the learning environment and reinforcing the imparted information. (4 credits)
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