Wellness Foundations*

Description
The wellness foundations concentration is for students interested in learning about health and wellness. Students will develop a greater understanding of wellness behaviors, healthy lifestyles and disease prevention.

Requirements

• Students must complete a minimum of 18 credit hours including 12 of upper division hours for this concentration.
• All courses must be completed with a grade of “C” (2.00) or higher.
• Elective courses must be selected from the approved list of electives available in the School of Nutrition and Health Promotion.
• M - Course transfer equivalent available from Maricopa County Community College District, details are provided on the Transfer Information tab.

Core 15 Hours

EXW 100 Introduction to Health and Wellness, SB (3)M  (Credit is allowed for only EXW, HSC or KIN 100)

EXW 325 Fitness for Life (3) (Prerequisites: minimum 30 earned hours) (REQUIRED)

EXW 450 Social Determinants of Health and Health Behavior, (L or SB) & C (3) (Prerequisite(s): EXW 101 or 102 (or 290 or 300) with C or better; PSY 101 (or PGS 101) with C or better) (REQUIRED)

HSC 210 Cultural Aspects of Health, C (3) (REQUIRED)

HSC 300 Complementary Healthcare (3) (Prerequisites: HSC 210, HCR 230, or BIO 202) (REQUIRED)

Electives 3 Hours Required
Courses must be selected in consultation with an advisor and from the approved list of electives available in the School of Nutrition and Health Promotion.

EXW 344 Physical Activity in Health and Disease (3)

NTR 348 Cultural Aspects of Food (3)

EXW 350 Substance Abuse and Addictive Behavior (3) (Prerequisites: BIO 201; BIO 202; PGS 101)

EXW 380 Body Image and Wellness (3) (Prerequisites: PGS 101 with C or better; Minimum 30 hours)

EXW 400 Stress Management for Wellness (3) (Prerequisites: BIO 202; PGS 101; 45 minimum hours)

NTR 100 Introductory Nutrition (3)M   (Credit is allowed for only NTR 100 or 241)

OR NTR 241 Human Nutrition (3)M   (Prerequisites: CHM 101 or 113)

NTR 345 Development of Healthy Cuisines (3)

NTR 353 The Western Diet: Food, History, and Sustainability (3)