Holistic Nutrition Elective Courses

Open Enrollment. Contact Kathy McDermott, Director of Admissions & Student Management to apply:  .

NHA 800 Course Description:

Explore the health patterns of older adults and become skilled at educating others regarding the impact of diet and lifestyle in this population to make successful behavior changes. Learn to develop nutrition plans for seniors with Dr. Janet Ludwig in a Master's level independent study course. (Master's level - 3 Credits)

NHA 800 Course Objectives:

  • Describe how physiologic changes of aging impact nutrition 
  • List characteristics representative of the aging population
  • Identify nutrition-related challenges facing the aging population
  • Describe the factors that affect the nutritional status of various ethnic groups
  • Evaluate the various guidelines and standards currently used to evaluate nutritional adequacy and status of older adults
  • Describe the nutritional impact of diseases/conditions common in older adults
  • Explain the significance of nutrition in prevention and management of diseases commonly impacting older adults
  • Suggest appropriate dietary and lifestyle interventions for the management and prevention of disease and conditions common in older adults
  • Describe the benefits of exercise for older adults
  • Identify physiologic changes of aging that impact exercise capacity
  • Compare various nutrition support services and food programs available for older adults

Contact Kathy McDermott at  for scheduled dates for this course.

Learn to identify and cook with herbs beneficial to your health!  

Click Here for a video introduction for HRB 1 by course instructor Michele Palazzo.

HRB 1 Course Description:

The role of herbs and spices as healing agents are studied. Students will learn to introduce nourishing herbs and spices into the diet and inspire new creative dishes while focusing on food for health and well being. Food can be used as medicine especially when it is specifically directed to the parts of the body that need nurturing. Students will look at the kitchen medicines that tend to be readily available as well as garden herbs and wild plants that can be incorporated into food to achieve overall health, the body systems and certain plants that have an affinity for them, and vitamins and minerals in food. The best techniques to cook with seasonal plants, how to recognize quality herbs, and how to create daily menus that promote a balanced diet will be explored. (Certificate Level - 3 Credits)

This course is designed as a certificate course and is open for any individual with a high school diploma or GED. It is anticipated that students will dedicate 9 to 15 hours a week to reading, viewing online materials, and doing assignments. Students are scheduled to complete the course in 12 weeks. In the event that a student experiences unforeseen difficulties, an extension for an additional three (3) weeks will be added to the timeframe for completion of the course. All other University policies apply.

HRB 1 Course Objectives:

  • Recognize and use quality herbs and spices
  • Identify the parts of certain plants that can be utilized for health and nourishment during different times of the year
  • Grow a medicinal plant that can be used in food
  • Discuss the importance of eating for nourishment
  • Describe the process of digestion and assimilation of nutrients and identify herbs and spices that enhance this process
  • Explain the properties of different herbs and spices that can be used for medicine in various recipes
  • Illustrate the extraction process of medicinal qualities of plants into a variety of solutions
  • Learn how to establish a relationship with the plants that invigorate body systems to support health
  • Experiment with an abundance of edible and medicinal plants to create recipes that satisfy taste buds and body chemistry alike
  • Develop a menu with medicinal herbs and spices that will benefit each of the body systems

MHNE 611 Course Description:

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 are taught to work within the legal and professional scope of practice for Health and Nutrition Educators. (3 Credits)

MHNE 611 Course Objectives:

  • Summarize and begin to implement the functional aspects involved in setting up a health and nutrition education business 
  • Asess and summarize the legal and ethical parameters of running a health and nutrition education business 
  • Compare and contrast marketing tools that help promote a health and nutrition education business 
  • Prepare a business plan that includes a mission, vision, and a strategic plan for long term growth
  • Evaluate and summarize reasons why it is important of participate in professional associations relevant to health and nutrition education
  • Examine and demonstrate ways you can help to shape the profession of health and nutrition eduction
  • Assess and demonstrate ways you can impact the profession by participating in community networks and coalitions
  • Consider the importance of educating policymakers in government 
  • Review and utilize technology to prepare for, develop and give public presentations

DNI 810 Course Description:

This course explores the interactions of drugs, herbs, and food and their roles in the development of nutritional imbalance. Depletion of nutrients can lead to changes in physiology thus resulting in side effects and adverse clinical symptoms. The effects of drugs and herbs on food and nutrition including nutrient absorption, breakdown and excretion, and other actions are covered. Major classes of prescription drugs and over-the-counter (OTC) drugs and their effect in gastrointestinal and metabolic function will be reviewed. This course will review the most significant herb and drug interactions and provide an evaluation of databases and information relating to this topic. Strategies to prevent adverse food, drug, and herbal interactions will be presented.

This course is designed to enhance the knowledge of and benefit students interested in learning more about the interactions of nutrients, drugs, and herbs. It is anticipated that students will dedicate 9 to 15 hours a week to reading, viewing online materials, and doing assignments. This course is scheduled to be completed in 8 weeks. (Master's level - 3 Credits)

DNI 810 Course Objectives:

  • Identify and assess the physiological role of various nutrient, drug, and herb interactions
  • Explain nutritional imbalances induced as a function of drug and herb interactions
  • Assess the physiological effects of drugs and herbs that may result in nutrient depletion
  • Describe the side effects of various prescription and over-the-counter drugs and herbs
  • Evaluate food, nutrient, herb, and drug interactions for the most common categories of drugs used for the treatment of acute and chronic conditions
  • Evaluate databases and compiled information of known herb and drug interactions
  • Develop strategies to avoid adverse effects due to nutrient-drug and herb interactions
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