This program introduces students to nutrition and the dynamic set of influencers that affect the health on individual and societal levels. The Undergraduate Certificate in Nutrition and Wellness focuses on recognizing needs for changing health behaviors, reducing diet and exercise disparities, and minimizing liabilities that may influence disease development.
It is applicable to a range of industries and professions including leadership, fitness and sports therapy, exercise specialists, industry writers, and senior wellness fields. It may also help prepare students for the registered dietition (RD) bachelor's degree program from an accredited university approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA). Students seeking this education path must also pass a national examination administrated by the Commission on Dietetic Registration (CDR) in addition to standard requirements.
The certificate in Nutrition and Wellness is a unique fully online interdisciplinary course of study.
Students enrolled in a certificate program only are not eligible for financial aid. Courses taken after completion of a degree program in order to complete the certificate are not eligible for financial aid.
Admission to the certificate program is granted to individuals who apply and meet the standards for regular undergraduate admission to Brandman University. Students enrolled in a credential program, graduate degree program, or graduate certificate program may not enroll concurrently in an undergraduate certificate program. At least nine credits in the certificate program must be taken at Brandman University. Coursework in the undergraduate Certificate in Nutrition and Wellness requires a minimum 2.0 cumulative GPA, with no course below a "C" or equivalent.
Required Courses (9 credits):
|FSNU 200||Human Nutrition||3|
|FSNU 315||Nutritional Basis of Disease||3|
|FSNU 335||Science of Obesity||3|
Electives (6 credits) choose two of the following:
|FSNU 201||International Nutrition: The World Food Crisis||3|
|FSNU 329||Experimental Topics in Food Science and Nutrition||3|
|FSNU 338||Nutrition and Human Performance||3|