Master of Science (M.S.) in Nutrition and Wellness

College: College of Science and Health
Department: Nutrition
Student Type: Graduate Semester
Degree: Master of Science (M.S.)
Campus: Lisle Campus

Introduction

In our dynamic health care environment, it is essential for health practitioners to develop skills for fostering improved health outcomes. The Master of Science in Nutrition and Wellness program at Benedictine University provides a powerful foundation in nutrition science and wellness knowledge and applications. This degree serves as a portal to careers in health promotion and risk reduction, and community education.

Learning at Benedictine University combines instructional expertise with individual initiative, creativity, and applications so that the adult learner will find the educational experience a stepping stone to professional success.

Mission Statement

The Master's Programs in Nutrition create and maintain a learning environment that encourages critical thinking, acquisition of an evidence-based comprehensive knowledge of the interrelationships of science, food, nutrition, and health, and the development of ongoing professional skills that are necessary for becoming outstanding health professionals.

Learning Goals

Upon successful completion of the Master of Science in Nutrition and Wellness core courses, the student will:

demonstrate applications of nutritional science;
demonstrate application of research for evidence-informed practice;
present evidence-based professional communications

Overview

Benedictine University’s Master of Science in Nutrition and Wellness program prepares students to become vital ingredients in community-based nutrition and wellness programs.

Designed for those who want to help others and make a positive difference in their communities, this program develops one’s applied knowledge on preventative and health-promotion concerns to diverse populations across the lifespan.

The approach is evidence-based, fostering development of skills in analyzing and evaluating the outcomes of research studies, such as health and nutrition interventions. This program is not your traditional nutrition degree. It is unique by providing a strong evidence-based life science foundation coupled with a choice of a concentration. The health education and promotion concentration is aligned with many Certified Health Educator Specialist competencies. In the true spirit of entrepreneurship, you get to tailor the Nutrition Entrepreneurship concentration to best meet your career aspirations.

The admissions process for the degree program is conducted throughout the year. Students typically begin their courses for the program in summer or fall term as part of a cohort.

Format for the M.S. in Nutrition and Wellness Program

Benedictine University offers a high quality M.S. in Nutrition and Wellness program in an interactive fully online or blended online/face-to-face format. Either format offers one the flexibility to earn a master's degree from an established, reputable university while continuing personal and professional pursuits. Students usually enroll in one course at a time (eight weeks) with two courses per term, and 3 terms per year, typically completing the degree in less than two years. Students can complete this degree in as few as 16 months by completing more courses per term. Applicants with a bachelor’s degree in nutrition/dietetics may be able to progress at a faster pace since most course prerequisites would be met prior to entry. For more information, visit ben.edu/nutrition.

Application to the Program

There are no course prerequisites for entry into the program, but some courses are sequential (i.e., prerequisites of each other). Applicants are expected to have a minimum 3.000/4.000 cumulative GPA. GRE results are optional but welcomed with a recommended minimum score of 30th percentile in each of the three areas of the GRE: verbal, quantitative and analytical. Applications without GRE scores will have more weight on grades and references.

Students may not start the Nutrition and Wellness program on quarters as of the Fall 2019 term. As of Fall 2021 all returning students must re-enroll in the Nutrition and Wellness program on semesters. Quarter credits convert at a 3 quarter credits to 2 semester credits ratio. Earned credits will be applied at the 3:2 ratio. Partial credits are not rounded up.

Nutrition and Wellness Curriculum

The M.S. in Nutrition and Wellness program requires a total of 33 semester credits of graduate coursework, which consists of:

18 semester credit hours of nutrition science foundation coursework
15 semester credit hours of concentration coursework.

Students must earn a grade of ‘B’ or better in foundation courses, and a grade of ‘C’ or better in concentration courses. Students must maintain an overall GPA of 3.00/4.00 in this graduate program.

Required Nutrition and Wellness Foundation

Course List
Code	Title	Hours
NUTR 5501	Dimensions of Wellness	3
NUTR 5561	Maternal and Child Nutrition	3
NUTR 5539	Health and Wellness Research Planning	3
NUTR 5557	Nutrition Communications through Technologies	3
NUTR 5581	Obesity	3
NUTR 5585	Complementary Nutrition Therapies	3
Total Hours		18

Health Education and Promotion Concentration

Course List
Code	Title	Hours
PBHL 6203	Public Health Program Planning and Evaluation	3
PBHL 5507	Health Behavior Theory	3
PBHL 6009	Social Determinants of Health	3
PBHL 6501	Environmental Health	3
or PBHL 6502	Public Health Grant Writing
NUTR 6640	Community Engagement	3
Total Hours		15

Nutrition Entrepreneurship Concentration

Course List
Code	Title	Hours
NUTR 6658	Venture Planning in Nutrition	3
PBHL 5506	Leadership and Management in Health Organizations	3
or PBHL 6502	Public Health Grant Writing
Electives chosen with advisor from the following courses:		9
NUTR 5490	Selected Topics
NUTR 5563	Nutrition in Aging
NUTR 5564	Nutrition Health Policy
NUTR 5583	Science of Sports Nutrition
NUTR 5890	Selected Topics
NUTR 6600	Independent Study
NUTR 6640	Community Engagement
NUTR 6688	Research Internship
MNGT 6101	Organizational Behavior: Theory and Contemporary Practice
MNGT 6201	Organizational Development
MNGT 6202	Groups and Team Building
MNGT 6203	Organizational Development - Consulting Skills
MNGT 6401	Leadership and Ethics in a Global Environment
MNGT 6601	Project Management
PBHL 5502	Introduction to Biostatistics
PBHL 6203	Public Health Program Planning and Evaluation
PBHL 5505	Health Systems, Law and Policy.
PBHL 6009	Social Determinants of Health
PBHL 5507	Health Behavior Theory
PBHL 6203	Public Health Program Planning and Evaluation
PBHL 6301	Strategic Planning and Improvement in Health Organizations
PBHL 6302	Health System Finance
PBHL 6304	Health Ethics, Law, and Regulation
PBHL 6501	Environmental Health
PBHL 6503	Global Health
Total Hours		15

Note: Although a student can elect to pursue both concentration, courses cannot double count across both concentrations.

NUTR 5400 Independent Study. Arranged on a specific topic in dietetics by teaching/learning contract with Dietetic Internship Director. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5445 DI Life Span in Community Settings. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. This course provides students with practical experience in maternal, infant, child and elderly nutrition practice in community settings. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5455 DI Foodservice. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the Foodservice course is that the dietetic intern will demonstrate competencies to perform the duties and responsibilities necessary to successfully manage a clinical and/or retail foodservice operation. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5460 Advanced Medical Nutrition Therapy. (Formerly 5515) Application of clinical assessment techniques, data gathering methods, care planning, and documentation for patients with complex disease states. Critical analysis and application of current issues in the clinical nutrition case arena. Student skill in gathering and applying information from a variety of sources is enhanced. Requirements related to patient confidentiality and professional conduct are emphasized. Prerequisite: Acceptance into Nutrition and Dietetics 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5465 DI Clinical. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the DI clinical course is that the dietetic intern will develop his/her core clinical nutrition skills in an acute care healthcare facility. The intern will gain experience in the assessment, evaluation, and education as it relates to the medical nutrition therapy needs of patients. The intern will develop skills in all aspects of the Nutrition Care Process. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Grade B or better in NUTR 5460; or concurrent enrollment in NUTR 5460 with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5466 DI Clinical LTC/Sub Acute. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. In this course the dietetic intern will develop skills to perform quality, accurate, timely, and ethical medical nutrition therapy to residents of intermediate care and retirement living facilities, in accordance with facility, state and federal guidelines. Further, the dietetic intern will gain experience collaborating with other medical professionals and managing clinical activities. Transportation is required. Prerequisite: To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Grade B or better in NUTR 5460. 1 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5475 Nutrition Clinic Management. Supervised field placement to assist in meeting competencies and practice hour requirement for ACEND accredited Dietetic Internship Program. The goal of the Nutrition Clinic Management course is that the dietetic intern will develop his/her competencies to perform quality, accurate, timely and ethical nutrition education and counseling of clients via management of The Healthy Table Nutrition Education Center at Benedictine University. The intern will gain experience in the field of community nutrition and group education through experiences at several offsite locations. Further, the dietetic intern will gain experience in project management, and training/supervising a peer while managing all activities at the Healthy Table. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program (Track A of MS ND). Prerequisite: Acceptance into Nutrition and Dietetics. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall, Spring, and Summer Terms)

NUTR 5477 Specialized Professional Practice. Supervised field placement for ACEND accredited Dietetic Internship Program. This elective internship provides professional practice experience in a non-traditional setting. Transportation is required. To enroll in this course, students must show completion of DPD, and separate acceptance into the BenU Dietetic Internship program. Prerequisite: NUTR 5460 and consent. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5480 DI Skill & Practice Competence & Professional Issues. (Formerly 5618) This course focuses on guiding students through the process of demonstrating competence in all ACEND required Competencies and Learning Outcomes, as well as the competencies for the Public Health and Community Nutrition concentration area for the program. An outcome of the course is a completed competency portfolio that is a graduation requirement for the DI concentration. In addition, test taking strategies and sample test questions related to the CDR Registration Exam are introduced to the students. Prerequisite: NUTR 5515 or 5460. 2 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5490 Selected Topics. Special topics in nutrition adjusted to the needs of the students in Dietetics. Topics may be changed so that the course may be repeated for credit. Prerequisite: Acceptance into Nutrition and Dietetics. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5500 Independent Study. (Formerly 500) Arranged on a specific topic by teaching/learning contract with instructor. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5501 Dimensions of Wellness. (Formerly 501) Dimensions of Wellness. Survey course explores the science of wellness using a seven-dimensional model, including components, related elements, and measurement. Students develop a wellness assessment and strategic action plan. Discussion examines issues in each dimension. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5539 Health and Wellness Research Planning. (Formerly 539) Principles and application of the research process with a focus on community-based research and evaluating outcomes of health educational programs. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall and Spring Terms)

NUTR 5540 Independent Study. Arranged on a specific topic in dietetics by teaching/learning contract with Dietetic Internship Director. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5557 Nutrition Communications through Technologies. (Formerly 557) This course applies new and emerging technologies for collaboration, communication and dissemination of nutrition services and innovations. Prerequisites: acceptance into Nutrition and Dietetics program; or NUTR 5501 or NUTR 5561 or NUTR 5583; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring Term)

NUTR 5561 Maternal and Child Nutrition. (Formerly 561) Study the physiological and metabolic changes that occur in pregnancy, and infancy through early childhood. Examine the nutrition and cultural factors impacting growth and development. Evaluate and critique nutrition programs and strategies for this population. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5563 Nutrition in Aging. (Formerly 563) Study the physiological and metabolic changes that occur in in the aging population. Examine the nutrition and cultural factors impacting health and independence. Evaluate and critique nutrition programs and strategies for this population. Prerequisites: Acceptance into Nutrition and Dietetics; or NUTR 5561 or 5581 or 5583; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5564 Nutrition Health Policy. (Formerly 564) Study the approach and aspects of policy making processes that address nutrition problems and issues. Analyze and develop polices within evidence, contexts (political, economic, cultural, nutritional), and need. Prerequisites: Acceptance into Nutrition and Dietetics; or NUTR 5561 or 5581 or 5583; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 5581 Obesity. (Formerly 581) Exploration of the epidemiology, pathophysiology, and diverse contributors to global pandemic of obesity including physiological, genetic and environmental and policy factors. Discussion examines current issues impacting obesity. Students evaluate the efficacy of weight loss strategies for public. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring Term)

NUTR 5583 Science of Sports Nutrition. The course examines the metabolic and physiologic basis for macronutrient and micronutrient recommendations during training, competition/performance, and recovery. Includes disease applications and case studies. Students who plan to take this course need undergraduate or graduate course prerequisites of nutrition and physiology. Prerequisites: acceptance into Nutrition and Dietetics Major; or NUTR 5561 and BIOL 5358; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Spring and Summer Terms)

NUTR 5585 Complementary Nutrition Therapies. (Formerly 585) Investigation of the use and regulation of nutritional therapies for treatment of disease with a focus on dietary supplements. Students investigate and evaluate specific therapies and diseases. Discussion examines current issues surrounding dietary supplementation. Prerequisites: acceptance into Nutrition and Dietetics; or NUTR 5539 and one of the following NUTR 5501, NUTR 5561, or NUTR 5583; or consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Fall Term)

NUTR 5589 Dietetic Internship. (Formerly 589) Supervised field placement in community education, health care, and management organizations. Taken more than once to total the 12 semester credits required for the MS in Nutrition and Dietetics degree and to meet 1,200 clock-hour requirement for Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics Dietetic Internship Program Verification Statement. May be enrolled in multiple sections of the course simultaneously. Prerequisite: Credit or co-registration in NUTR 5515. To take this course, students must show completion of DPD, and separate acceptance into Dietetic Internship program. 1-12 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 18.

Campus: LISLE

NUTR 5659 Entrepreneurship. (Formerly NUTR 6559) Through this course, students explore entrepreneurial personalities, steps for starting and growing a business in nutrition/dietetics, ethical and legal issues, and tips for managing creativity and establishing a successful enterprise. The major project is a new business plan. Prerequisite: Acceptance into the the MS ND or MS NW. 3 semester credit hour/s.

Campus: LISLE

NUTR 5687 Professional Practice in Dietetics. Recognition of completion of an accredited supervised practice placement (e.g., dietetic internship, ISPP) in community nutrition, medical dietetics and management through an organization accredited by the ACEND of AND, external to BenU. Awarded only to those who have completed a Dietetic Internship (evidenced by a Practice Verification Statement) or Registered Dietitians (evidenced by a notarized copy of USA CDR RD card) through Work/Life Experience credit. Credits awarded determined by the Director of the Nutrition Graduate Programs, based on nature of experience completed. Credits substitute only for general electives in the M.S. in Nutrition and Dietetics program, and are awarded as the final credits in the program. Considered external credit. A $150 Work/Life Experience Fee is assessed per credit hour awarded. 1-9 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE

NUTR 5890 Selected Topics. Special topics in nutrition adjusted to the needs of the students. Topics may be changed so that the course may be repeated for credit. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6600 Independent Study. (Formerly 600) Arranged on a specific topic by teaching/learning contract with instructor. 1-3 semester credit hours. Consent Required. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 9.

Campus: LISLE

NUTR 6610 Issues in Metabolism. (Formerly 610) Examines emerging or current issues in metabolism. Critiques claims within framework of metabolic regulation principles. Reviews the evidence and potential policy implications. Prerequisite: Acceptance into MS in Nutrition and Dietetics AND NUTR 5539; or NUTR 5583; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6640 Community Engagement. (Formerly 640) Examines the role of nutrition organizations in terms of social responsibilities. Discussion of systemic approach to community change, and techniques for initiating and sustaining community partnerships. Students assess and identify existing and emerging problems in communities. In collaboration with professionals and stakeholders in the community, students work in teams to plan, develop, and evaluate practical solutions to a problem in a community nutrition sector. Prerequisites: NUTR 5539; AND NUTR 5561 or NUTR 5581; AND PBHL 5503 and PBHL 6200; OR acceptance into MS in Nutrition and Dietetics. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term, Even Years)

NUTR 6658 Venture Planning in Nutrition. (Formerly 658) This course examines the process of planning a successful launch for a new venture or program. Students in this class will examine actual business ventures or programs they intend to launch or that they are already operating. Prerequisites: NUTR 5557 and NUTR 5581; or RDN with consent. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term)

NUTR 6688 Research Internship. (Formerly 688) Practical research applications in planning, data collection, entry, and/or analyses. Transportation may be required. 3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 6.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6693 Descriptive Research. (Formerly 693) Students complete a review of current literature and actively participate in research processes, including examination of surveys, planning and implementing a survey to collect, tabulate, analyze, and interpret data. Students are required to purchase a specific SPSS program. Prerequisites: PBHL 5502 and NUTR 5539. A grade of “B” or better is required to advance to NUTR 6695. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Summer Term)

NUTR 6695 Applied Research. (Formerly 695) Students conduct research, with a focus on data entry, development and testing of research hypotheses through data analyses, interpretation of statistical data and outputs, and compare findings to the literature. In addition students develop appropriate graphics and develop a research manuscript. Students must take the NUTR 6695 and 6696 sequentially (i.e., two terms in a row) with the same Research Supervisor (Course Instructor) and same cohort of students. Fee: $170. Prerequisites: NUTR 6693. A grade of “B” or better is required to advance to NUTR 6696. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6696 Research Communication. Students refine the manuscript for publication and develop a professional continuing education seminar to report methods and outcomes. Students must take the NUTR 6695 and 6696 sequentially (i.e., two terms in a row) with the same Research Supervisor (Course Instructor) and same cohort of students. 3 semester credit hour/s.

Campus: LISLE (Typically Offered: Periodically)

NUTR 6890 Selected Topics. Special topics in nutrition adjusted to the needs of the students. Topics may be changed so that the course may be repeated for credit. 1-3 semester credit hour/s. Course Repeatable. Maximum number of units allowed: 12.

Campus: LISLE (Typically Offered: Periodically)

Faculty

Catherine Arnold (1990), Ed.D., M.S., RDN, LDN
Department chair, Nutrition
Professor, Nutrition
Ed.D. 2006, Educational Psychology, Northern Illinois University
M.S. 1985, Clinical Nutrition, Rush University
B.S. 1984, Nutrition, Benedictine University

Bonnie Beezhold (2011), Ph.D., M.H.S., MCHES
Associate Dean, College of Science and Health, Nutrition
Associate Professor, Nutrition
Ph.D. 2008, Nutrition, Arizona State University
M.H.S. 2002, Int'l Health, Johns Hopkins Bloomberg S/Pub Health
B.S. 1984, DePaul University

Annie Lin (2020), Ph.D., M.S., RDN
Nutrition
Assistant Professor, Nutrition
PhD. 2017, Human Nutrition, Cornell University
M.S. 2012, Clinical Nutrition, Rush University
B.S. 2010, University of Illinois at Urbana-Champaign

Paula Sochacki (2017), Ed.D., M.P.H., RDN, LDN
DPD Program Director, Assistant Department Chair, Nutrition
Associate Professor, Nutrition
Ed.D. 2016, Adult and Higher Education, Northern Illinois University
M.P.H 2004, Community Nutrition/Dietetics, Benedictine University
B.S. 2001, Nutrition, Benedictine University

Lecturers

David Grotto, M.S., RDN, LDN
Lecturer, Nutrition

Jennifer Waters
Lecturer, Nutrition

The lecturers listed are individuals who have been employed as instructors on an as-needed basis, within the last several years, to teach courses at Benedictine University. Instructors listed may not currently be employed by Benedictine University. The University is fortunate to be able to provide our students with part-time faculty whose experience, credentials and commitment to education add to the high quality of our resident faculty.

Students in the Master of Science in Nutrition and Wellness program, will achieve the following student learning outcomes (SLO):

Student Learning Outcome 1: Demonstrate applications of nutritional sciences
• University SLO: 1. Disciplinary Competence and Skills; 2. Critical and Creative Thinking Skills

Student Learning Outcome 2: Present evidence-based professional communications
• University SLO: 3. Communication Skills;

Student Learning Outcome 3: Demonstrate application of research for evidence-informed practice.
• University SLO: 1. Disciplinary Competence and Skills; 2. Critical and Creative Thinking Skills; 5. Analytical Skills

Academic Catalog

Master of Science (M.S.) in Nutrition and Wellness

Introduction

Mission Statement

Learning Goals

Overview

Format for the M.S. in Nutrition and Wellness Program

Application to the Program

Nutrition and Wellness Curriculum

Required Nutrition and Wellness Foundation

Health Education and Promotion Concentration

Nutrition Entrepreneurship Concentration

Faculty

Lecturers

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