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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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Nutrition - Coopersmith Career Consulting

Descriptions and credit recommendations for all evaluated learning experiences

Location:

Various; distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of the course, students will be able to: define “coaching” and identify the requirements of being a coach; tailor healthcare coaching to a target population; identify the different types of coaching; discuss the psychology of coaching; discuss wellness, its demands, challenges, and needs; analyze the different applications of coaching in the healthcare industry; apply the science of coaching to practical use; apply the practical uses of wellness coaching; and discuss the challenges and needs of becoming a coach and building a successful practice.

Instruction:

This course examines the four pillars of health coaching: mindful presence, self-awareness, being in a safe and sacred place and authentic communication. The course focuses on coaching as a force of change for a healthcare system that is struggling to understand its patients and deliver its messages. Instruction also focuses on the application of coaching at the individual or group level and in person or through distant communication. This course is also designed to serve as an introduction to the science of coaching in general, and healthcare coaching.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Physical Education, Health and Wellness, Sport and Leisure studies, Health Coaching, or Personal Training (8/18).

Location:

Various; distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: analyze the different physiologic changes that occur across different age groups; identify the different nutritional challenges of each age group; apply the science of nutritional assessment in different age groups; apply the science and knowledge of nutrition and dietetics across different age groups; analyze the effects of diseases on the health of different age groups; compare the effects of different foods on different nutritional and disease related conditions across different age groups; apply the science of nutrition and foods in recommending food choices to different age groups; and develop a thorough understanding of the internal and external factors affecting nutrition and food choices across different age groups.

Instruction:

This self-study course focuses on nutritional requirements of people and specifically the different nutritional requirements of various age groups. Major topics include normal and abnormal physiologic changes that occur throughout the life span and their relationships with food and diet. Assessment is accomplished by a final examination.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition (8/18).

Location:

Various; distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: discuss appropriate counseling techniques for various clinical settings; apply the science of nutrition and foods in recommending food choices; identify appropriate nutrition educational materials and strategies to affect diet change; appropriately counsel nutrition clients; discuss nutrition care documentation through maintenance of nutrition center files; exhibit professionalism in counseling environment by assuming responsibility for effective use of resources and following the nutrition center code of conduct; and evaluate valid and reliable resources of nutrition information.

Instruction:

This course focuses on nutritional counseling, an integral part of medical nutrition therapy. Students learn to complete a nutrition assessment and develop a plan of care for both individuals and groups. The course focuses on the connection between the plan of care and nutrition counseling skills. Students learn to use the appropriate tools for nutrition assessment, develop a plan of care, and provide nutrition education and counseling to promote healthy diet changes. Principles of weight management and behavioral modifications strategies are used as a model.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition, Health, and Wellness Coaching (8/18).

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