Experiential Learning

About Experiential Learning

UPDATE: COVID-19 Campus Mitigation Plan / Students in credit-bearing experiential learning placements

Experiential Learning in the NSC department can occur in a variety of ways. NSC 395A is a course in which students self-enroll. All the other options (NSC 392, NSC 392, NSC 393, NSC 399) are only available to students who have made prior arrangements with a supervising mentor. Students may not ask for the NSC advisor to enroll them with the expectation that the department will set up an arrangement. If you are interested in these options, the first step is to contact the faculty that you would like to work with. Set up a meeting to discuss what you would like to do. If the faculty member agrees and would like to supervise you, then you can proceed.

Important Information:  See the Experiential Learning Information for further details about choosing a course and registration deadlines. The Department of Nutritional Sciences has adopted a Transportation Policy for experiential learning opportunities. 

Working with a supervising mentor in another department If you are an NSC major, but are completing an experience in another department, you will need to contact that department to get registered. The NSC department can only register students in NSC courses under supervising mentors who are affiliated with the NSC department.

NSC 393: Per University guidelines, the Internship option requires further paperwork and written assignments. See the NSC Internship Student Requirements and the NSC Internship Application for details. You will not be registered until both the NSC Experiential Learning Form and the NSC Internship Application are completed and submitted.  Please note that this is not the same thing as a Dietetic Internship.

NSC 391:  Prior to enrollment, students must complete the online U of A FERPA training and provide documentation. You can take the training at ferpa.registrar.arizona.edu. After completing the training, print the record of completion (or take a screenshot) and submit with your NSC Experiential Learning Form.

Preceptorship 391 & Honors

(Credit varies) Specialized work on an individual basis, consisting of instruction and practice in actual service in a department, program, or discipline. Teaching formats may include seminars, in-depth studies, laboratory work and patient study.

FERPA Required

Students will be graded on a pass/fail basis
Directed Research 392 (1-6 units) Individual or small group research under the guidance of faculty. This option is more structured and goal oriented than research under independent study. Students will receive regular letter grades
Internship 393 & Honors (Credit varies) Job-oriented work in a food related environment of health/healthcare setting, conducted on an individual basis. Consists of training and practice in an establishment that is typical of employees in a technical, business, or governmental agencies. In most cases, this work is done outside of the Department of Nutritional Sciences and is supervised by a professional who does not work in the Department of Nutritional Sciences. Students will be graded on a pass/fail basis
Independent Study 399 & Honors (Credit varies) Work is academic in nature and requires independent study resulting in specific deliverables at the end of a semester, under the guidance of a faculty mentor.
Student typically
Students will be graded on a pass/fail basis
Honors
Thesis/Capstone
498H Honors students only; to be taken during the final two semesters before graduating. An in-depth research project is conducted under the mentorship of a University faculty member. https://www.honors.arizona.edu/capstone Students will receive regular letter grades

Important Information

  • Grading: All for-credit experiential learning opportunities appear on the official transcript. Experiential learning opportunities which are graded on a pass/fail basis may or may not fulfill requirements for units per semester for specific funding sources. Students should consult with the Office of Scholarships and Financial aid to verify that all per semester unit requirements are met, per requirements of specific funding sources (grants, scholarships, etc.).
  • Determination of Credit: The University and Board of Regents require a minimum of 45 hours course work for each unit of credit awarded.
  • The Number of Credits: Number of credits requested must lie within the approved credit range listed in the catalog course description.
  • The Registration Fee: Fees are calculated at the same rate as for other courses.
  • The Proposal: The student should have a specific proposal in mind when requesting Experiential Learning credits.
  • The Content: The content of experiential learning must not significantly duplicate material offered in a regularly scheduled course in the department in the current semester, except with the College Dean’s approval.
  • Incompletes: In the case that a grade of ‘I’ is awarded in an experiential learning course, and the project advisor is no longer available, another project advisor must be identified who agrees to evaluate the student’s work. All for-credit experiential learning opportunities must be reviewed and approved by the Department of Nutritional Sciences. Approval of internship sites, independent study projects and other experiential learning options is at the discretion of the Department of Nutritional Sciences and will be determined on a case-by-case basis.