Students who enter the Master of Science in Sustainable and Resilient Food Systems program with deficits in fundamental nutrition knowledge will be required to fulfill the following coursework (at UWSP or equivalent courses elsewhere)
to the 30 credits of graduate coursework: FN253 and FN373.
Offered online in summer and face-to-face spring and fall semesters.
This course provides the students with an understanding of the scientific basis for and appropriate use of nutrient recommendations and dietary guidelines; the digestion, metabolism, use of nutrients; and the interrelationships of foods and nutrients.
Offered face-to-face spring semester.
This course provides the students with an understanding of the nutritional requirements, challenges, and eating patterns throughout the life cycle. These issues are applied to understanding community nutrition programs targeted to different stages of the lifespan.
Alternative equivalent courses are available through distance learning from other institutions. If you identify another institution that offers a course you think may satisfy the above two required foundation courses, please confirm with nutrition faculty at UWSP whether the course satisfies the necessary competencies by providing one of our faculty with the course title and number, course description, and copy of the syllabus.
Cuyahoga Community College
Basic Nutrition 1200
DTP 126 Nutrition & Life Cycles
Jane Valentine, MS RD LDNjvalentine@parkland.eduUniversity of Medicine and Dentistry of New Jersey
NUTR 3300E Current Concepts/Trends Across the Lifespan
Marcia Richardsricharm1@umdnj.eduChemeketa Community College
NFM240 Nutrition in the Lifecycle
Alfreda A. Raymonaraymon@cp.chemeketa.eduMississippi State University
FNH 4353 Nutrition Throughout the Life Cycle