Health Promotion and Human Development

Corey Huck, Head of the School of Health Promotion and Human Development
Room 101, College of Professional Studies Building
Phone: 715-346-2515
Email: hphd@uwsp.edu
Web: www.uwsp.edu/hphd

This school is in the College of Professional Studies .

Faculty: T Aittama, K Beckham, C Huck, C Kline, C Li, K Schoonaert, S Scovill, J Steinmetz, D Tang, S Turgeson, S Wall, A Wetter, T Wetter.

Adjunct Support: A Abbott, J Bailiff, B Barrett, J Betinis, B Boyd, R Cook, B DuChateau, S Duellman, B Hettler, A Hoffmann, M Houlihan, T Jensen, J Joque, J Karcher, C McCarty, D McCarty, J Munson, L Metcalfe, J Miller, S Oehlke, O Piper, B Samon-Swiatoniowski, A Strick, A Wiza, James Zach, John Zach.

Abbreviations
COL = Community & Organizational Leadership
CYFS = Child, Youth & Family Studies
ECED = Early Childhood Education
FCS = Family and Consumer Sciences
FN = Food and Nutrition
HD = Human Development
HP = Health Promotion
HPW = Health Promotion/Wellness
HWM - Health and Wellness Management
SFN = Sustainable Food and Nutrition
SHP = Safety and Health Protection
WLNS = Wellness

Dietetics

Definition: When you complete an approved program in dietetics, you gain the foundation knowledge in the field of food and nutrition. Students who meet the minimum academic requirements to obtain a verification statement qualify for application to a dietetic internship program. When you complete an accredited dietetic internship and graduate, you are eligible to write the registration examination to become a registered dietitian.

Accreditation: The dietetics program at UW-Stevens Point is granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago IL 60606, 312-899-0040. This professional organization for dietetics practitioners is the advocate of the dietetics profession, serving the public through the promotion of optimal nutrition, health and well-being.

Academic Standards for the Dietetics Major

1. You must maintain a 2.75 cumulative GPA through graduation. Transfer students must have a 2.75 cumulative GPA to enter.
2. You must earn a B+ or better in FN 253 and a C- or better in CHEM 260 to continue in the dietetics major.
3. To be eligible for a verification statement, you must meet all ACEND competencies and earn a B- or better in all FN 400-level courses.

Family and Consumer Sciences

Notes for Teacher Certification option

1. See information about the Professional Education Program and Secondary Education curriculum for teacher certification in the Education section of this catalog.
2. To graduate with a major in family and consumer sciences (teacher certification option) you must meet the requirements for eligibility to student teach before you register for student teaching. You must achieve a 2.75 overall GPA and earn a grade of “pass” in all areas of student teaching in order to graduate.
3. Before you can apply to the School of Education for the teacher certification option you must be currently enrolled in or have completed FCS 190 .

Notes for Child, Youth & Family Studies option

The child, youth & family studies option should be declared in the HPHD advising center.

Academic standards: To graduate with a major in family and consumer sciences (child, youth & family studies option) you must achieve a 2.75 overall GPA for all coursework utilized to satisfy graduation requirements.

Health and Wellness Management (HWM)

Enrollment requirements:

1. This degree completion program is designed for students who already have some college credits or a liberal arts-based associate degree. All 21 courses of the curriculum are required. Because of the unique nature of the program, all other courses may not be substituted for courses in the HWM curriculum, and there are no electives.
2. Admission Requirements: You are eligible for admission to this degree if you have completed at least 60 semester credits of transferable coursework with a 2.0 or better grade point average (GPA).
3. Application: Because the HWM degree is an online program, you must apply by using the University of Wisconsin System Online Admission Application https://apply.wisconsin.edu. Indicate UW-Stevens Point as your home campus and send your transcripts to the UW-Stevens Point Admissions Office. For complete details about the program, including dates, applications procedures, etc., visit http://hwm.wisconsin.edu. Email questions to hwm@uwex.edu. If you are a current UW-Stevens Point student, you do not need to complete the University of Wisconsin System Online Admission Application, but you may change your major to HWM after consulting with the UW-Stevens Point HWM adviser and if program admission requirements are met. Email the Health Promotion and Human Development department office for contact information for the current HWM adviser. hphd@uwsp.edu.
4. All applicants must have a 2.0 GPA from prior college coursework. To graduate with the Bachelor of Science degree in Health and Wellness Management you must complete all 21 HWM courses, all UW-Stevens Point general education requirements, and achieve an overall GPA of 2.5.
5. Tuition for courses in the HWM program differs from the standard UW-Stevens Point tuition. For the current tuition rate visit http://hwm.wisconsin.edu/program-information/tuition.aspx.

Health Promotion/Wellness

Definition: The health promotion/wellness (HPW) major will train you to facilitate behavior change, promote healthy lifestyles, and deliver quality programming.

Accreditation: The UW-Stevens Point Health Promotion/Wellness program is accredited by the National Wellness Institute (NWI).

Premajor: When you declare the HPW major you become a premajor. The staf of the HPHD advising center will be your adviser.

Major: Acceptance to the HPW major is a competitive process which involves an application and requires a 2.50 overall GPA (for transfer students, the cumulative GPA earned at your previous institution will be used). Application materials, procedures, and dates are available in the HPHD advising center.

• Full acceptance: Completion of all Foundational Level GEP courses, all courses required as “Premajor requirements” in the major , and selection by the HPW application review committee.
• Conditional acceptance: You may be conditionally accepted without completion of the second group of required Premajor courses mentioned above. Full acceptance will be granted upon successful completion (“C” or better) of those courses.
• 300 and 400-Level HPW Courses: If you are not “fully” accepted into the major, you will not be allowed to take 300 and 400-level HPW courses.
• Admittance appeal: If you are not admitted into the HPW program, you may reapply in subsequent semesters. You may appeal a denial. Contact the HPHD advising center for appeal procedures. The HPHD appeals committee reviews and acts on your appeal letter.
   

Graduation standards: To graduate with the HPW major you must maintain a 2.5 overall GPA.

Emphasis in Health and Wellness Coaching in Health Promotion/Wellness Major

The Health and Wellness Coaching Emphasis is recognition of the special set of competencies needed to help clients make and maintain healthy changes. You will have acquired a body of knowledge in exercise and nutrition, theory of change, and demonstrated specific skills in health and wellness behavior change coaching.

This emphasis is valued by employers in the fields of Health Promotion and in Medicine, in the specialty of health risk reduction. For more information on the specific requirements, make an appointment with the HPHD advising office.

Sustainable Food and Nutrition

Definition: The B.A. in Sustainable Food and Nutrition (SFN) prepares graduates to support sustainable food systems that address nutritional needs and preventable diet-related health conditions, working primarily within communities to ensure meaningful connections among regional food economies, natural resources stewardship, and health and wellness. The goal of the program is to provide you with a structured set of educational experiences that will develop student competencies in terms of critical thinking, problem-solving, systems analysis, inter-cultural knowledge, tolerance and respect, and community development. The SFN major directly attends to three focus areas by partnering with community and private entities to foster a resilient regional food system that will promote healthy nutrition and a diversified economy and also build upon the sustainable leveraging of natural resources to further the agricultural legacy of the Central Wisconsin region. The program emphasizes principles and practices in sustainability through required coursework in natural resources, local food systems, and community nutrition. Practicum experiences in community organizations will build critical thinking and creative problem solving skills.

To graduate from UWSP with the SFN degree, students must earn a minimum of 120 credits, satisfy all major requirements and complete the General Education Program (GEP) requirements.

Academic Standards for the Sustainable Food and Nutrition Major

(The following academic standards are in effect pending Academic Affairs Committee approval)

1. You must maintain a 2.75 cumulative GPA through graduation. Transfer students must have a 2.75 cumulative GPA to enter.
2. The following course satisfies Experiential Learning: FN 456 .
3. The following courses satisfy Communication in the Major:FN 393  and FN 456 .
4. The following course satisfies Capstone Experience: FN 438 .

Sustainable Food and Nutrition, B.A. + M.S. (3 + 2 Track)

There is an option for early application into either one of the two graduate programs offered by the School of Health Promotion and Human Development, Sustainable and Resilient Food Systems, M.S.  (SRFS) or Community & Organizational Leadership, M.S.  (COL).

If you are completing semester 4 of your undergraduate program in SFN, you can apply by April 1of that year into the B.A. and M.S. 3+2 track. You should discuss your suitability for the accelerated track with your academic advisor prior to submitting an application. Successful students accepted into the 3+2 track will not be able to officially apply for admission into one of the graduate programs until completion of their B.A., by the July 1 deadline for fall admission.

B.A. + M.S. (3+2 Track) Eligibility:

• Cumulative GPA of 3.0 or higher
• Application must include proposal for intended summer experience
• Statement of purpose that describes academic experience, interests for graduate study, and future plans following graduate school (1-2 pages)
• Resume
• If you are not accepted, you can continue with the 4 year SFN plan

Wellness

PLEASE NOTE:

A new General Education Program was implemented in Fall 2013. If you entered UW-Stevens Point beginning Fall 2013 or later, your degree requirements are now embedded in the major and you will automatically need to complete the General Education Program (GEP) requirements. If you entered UW-Stevens Point prior to Fall 2013, you may opt to complete either the former General Degree Requirements (GDR) or the General Education Program requirements.

Notes for Wellness:

1. In order to earn a bachelor’s degree, you must take a GEP course for wellness. For a complete list of Wellness GEP approved courses, please refer to the General Education Program Approved Courses and Interdisciplinary Studies Majors, Minors, and Certificates  earlier in this Catalog. You may not repeat courses for this requirement.
2. TRANSFER STUDENTS: If you transfer to UW-Stevens Point, you must fulfill the GEP requirement for wellness. Please refer to Wellness GEP courses listed under General Education Program Approved Courses and Interdisciplinary Studies Majors, Minors, and Certificates .

Test-Out and Credit-by-Exam for Wellness:

Test-out credit is available for all courses meeting general degree (GDR) or general education (GEP) requirements in Wellness. You may attempt test-out for a maximum of 3 credits. You may earn a maximum of 2 credits in aerobic/activity (GDR:WLAA) or health enhancement (GDR:WLHE). The test-out option is available to all students.

GDR Aerobic/Activity Test-Out:

Sign up and get information for aerobic/activity (GDR:WLAA) test-out at the School of HPHD Main Office (101 CPS). Take the written exam that determines if you know how to design and implement your own physical fitness program. If you pass, take the multicomponent physical fitness assessment test that includes aerobic capacity. To pass, your scores must meet or exceed the norm of UW-Stevens Point students in four of the six areas. If you pass both exams, you will receive two credits of aerobic/activity.

Test-Out for GDR Health Enhancement or GEP Wellness (GEP: WLN):

Sign up and get information for health enhancement (GDR: WLHE) or wellness (GEP:WLN) test-out at the School of HPHD Main Office (101 CPS). Take a written exam covering eight major health enhancement topic areas or all seven dimensions of wellness. Specifically for GDR: WLHE, you will receive one credit of health enhancement if you pass four categories at a 70 percent level and two credits if you pass seven categories.

Academic Standards for Health Promotion and Human Development Majors

1. You may declare a major in dietetics, family and consumer sciences, health promotion, or sustainable food and nutrition at any time.
2. You must maintain a 2.75 cumulative GPA through graduation for dietetics, family and consumer sciences-teacher education option, health promotion, and sustainable food and nutrition majors. Transfer students must have a 2.75 cumulative GPA to enter. In the dietetics major you must have a C- or better in CHEM 260 to continue in the major.
3. See the Grade-related Policies  section of this catalog for the policy on repeating courses.

Test-Out Policy for School of Health Promotion and Human Development

The School of Health Promotion and Human Development will offer test-out for all its General Education Program (GEP) courses. The comprehensive written examinations will be based on materials normally covered in the course. Grading will be pass/fail with the minimum passing grade equivalent to the most recent class average grade.

If you wish to take a test-out exam, first confer with the HPHD unit head. Then confer with the faculty member who most recently taught the course who will inform you in writing of the required minimum passing score prior to administering the exam and provide the results to you in writing within two weeks of taking the exam. You may take a test-out exam only once.

Master of Science Degrees

The two Master of Science degrees, Community & Organizational Leadership  and Sustainable and Resilient Food Systems  are described in the Graduate Study  section of this catalog.

Programs

• Dietetics, B.S.
• Family and Consumer Sciences: Child, Youth & Family Studies Option, B.S.
• Family and Consumer Sciences: Teacher Education Option, B.S.
• Health and Wellness Management, B.S.
• Health Promotion/Wellness, B.S.
• Sustainable Food and Nutrition, B.A.
• Sustainable Food and Nutrition, B.A. + M.S. (3 + 2 Track)

• Child, Youth & Family Studies Minor
• Strength and Conditioning Minor

• Health and Wellness, M.S.

Courses

• COL 700 - Collaborative Leadership in Community Development
• COL 710 - Organization and Program Management
• COL 720 - Outcome Based Program Evaluation
• COL 730 - Best Practices in Program Development
• COL 740 - Grants and Funding for Small Projects
• COL 750 - Field Work
• COL 751 - Independent Study
• COL 752 - Readings
• COL 755 - Special Topics
• COL 798 - Graduate Project
• COL 799 - Thesis

• FCS 190 - Exploration of Family and Consumer Sciences
• FCS 295 - Professional Development and Ethics
• FCS 340 - Clothing, Textiles and Housing
• FCS 381 - Course Construction for Vocational Education
• FCS 382 - Techniques for Teaching Vocational Education
• FCS 383 - Evaluation in Vocational Education
• FCS 385 - Introduction to Vocational Guidance
• FCS 390 - Adult Education
• FCS 391 - Curriculum and Methods for Family and Consumer Science
• FCS 392 - Program Planning and Assessment in Family and Consumer Science
• FCS 394 - Principles of Career and Technical Education
• FCS 396 - Cooperative Occupational Education Programs
• FCS 398 - Student Teaching in K-12 Family and Consumer Science Programs
• FCS 400 - Seminar for Student Teachers and Interns
• FCS 444 - Helping Relationships: Skills for the Helping Professions
• FCS 498 - Intern Teaching
• FCS 581 - Course Construction for Vocational Education
• FCS 582 - Techniques for Teaching Vocational Education
• FCS 583 - Evaluation in Vocational Education
• FCS 585 - Introduction to Vocational Guidance
• FCS 590 - Adult Education
• FCS 594 - Principles of Career and Technical Education
• FCS 596 - Cooperative Occupational Education Programs
• FCS 644 - Helping Relationships: Skills for the Helping Professions
• FCS 789 - Adult Learner
• FCS 791 - Curriculum in Family and Consumer Science
• FCS 792 - Nutrition and Food Preparation for Healthy Living
• FCS 793 - Development and Guidance of Children and Adolescents
• FCS 798 - Graduate Intern Teaching for Family and Consumer Sciences Certification

• FN 101 - Introduction to the Professions of Dietetics and Nutrition
• FN 103 - Healthy Weight Management
• FN 151 - Contemporary Nutrition
• FN 206 - Introductory Foods
• FN 248 - Health Management
• FN 253 - Introduction to Nutrition and Nutrient Metabolism
• FN 346 - Advanced Foods
• FN 347 - Introduction to Food Service
• FN 357 - Ecology of Foods
• FN 373 - Nutrition Through the Life Span
• FN 393 - Educational Techniques and Research in Food and Nutrition
• FN 395 - Field Experience
• FN 397 - Field Work
• FN 399 - Special Work
• FN 400 - Professional Issues in Dietetics
• FN 438 - Food and Nutrition Capstone
• FN 448 - Food Service Management
• FN 449 - Practicum in Food Service Management
• FN 450 - Sports Nutrition for Fitness and Athletic Performance
• FN 452 - Food Service Sanitation
• FN 454 - Medical Nutrition Therapy I
• FN 455 - Medical Nutrition Therapy II
• FN 456 - Advanced Community Nutrition and Food Systems
• FN 457 - Advanced Nutrition and Human Metabolism
• FN 462 - Applied Scientific Research
• FN 490 - Workshop
• FN 597 - Field Work
• FN 648 - Food Service Management
• FN 650 - Sports Nutrition for Fitness and Athletic Performance
• FN 654 - Medical Nutrition Therapy I
• FN 655 - Medical Nutrition Therapy II
• FN 656 - Advanced Community Nutrition and Food Systems
• FN 657 - Advanced Nutrition and Human Metabolism
• FN 700 - Collaborative Leadership in Community Development
• FN 720 - Outcome Based Program Evaluation
• FN 730 - Best Practices in Program Development
• FN 751 - Recent Advances in Community Nutrition
• FN 752 - Recent Advances in Clinical Nutrition
• FN 757 - Contemporary Issues
• FN 758 - Older Adult Nutrition
• FN 770 - Sustainable Food Systems
• FN 794 - Readings
• FN 796 - Independent Study
• FN 798 - Project
• FN 799 - Thesis

• HWM 300 - Introduction to Human Health
• HWM 305 - The Wellness Professional
• HWM 310 - Changes Across the Life Span
• HWM 315 - Resource Management for Wellness Managers
• HWM 320 - Health and Medical Technology
• HWM 325 - Health Literacy
• HWM 335 - Worksite Health Environment
• HWM 345 - Physical Activity and Nutrition for Wellness Majors
• HWM 350 - Research and Statistics for Wellness Managers
• HWM 360 - Stress and Dependencies and Addictions
• HWM 370 - Understanding and Effecting Health Behavior Change
• HWM 385 - Marketing and Communication for Wellness Managers
• HWM 405 - Survey of Information Technology in Wellness
• HWM 430 - Population Health for Wellness Managers
• HWM 460 - Leadership and Change Management in Health
• HWM 470 - Assessment and Evaluation for Wellness Managers