Courses

Study of the research basis of diet therapy for the principle nutrition related disease conditions through analysis of case histories. The relationship of food and nutrition to medicine: physiological and clinical basis of disease processes and medical, surgical and diet therapies for acute and chronic disease conditions, through lectures, case discussions, assigned readings, programmed learning guides, and class presentations. Course is restricted to diet interns.

Analysis of research, programs, and services related to the interaction between nutrition and aging, with emphasis on role of nutrition in comprehensive geriatric care

Practical experience in writing reports, articles, pamphlets, and other information materials in the student's primary area of interest in nutrition, along with studies of classic readings in the field.

This course integrates medical nutrition therapy and education with psychodynamics theory and technique to increase the efficacy of nutrition care in short- and long-term health care settings. Through the use of advanced cases and related theory, core learning methods include classroom discussion, role play, weekly logs, process recordings, and supervision.

Principles, methods, and materials for teaching nutrition to diverse groups in a variety of settings.

This course provides an introduction to nutrition-focused physical & diagnostic assessment of health status. Expected competencies to be obtained at the entry level include: Physical assessment skills: assessment of anthropometric measurements & body composition; measurement of vital signs; assessment of fluid status; assessment of normal breath & heart sounds; assessment of gastrointestinal tract; & Intra- & extra-oral assessment & dysphagia screening. In-person workshops includes discussion & demonstration of techniques, & practice under professional supervision.

Interested in downhill skiing or running a marathon at age 65? Or maybe you want to help older adults in your family maintain mobility and strength? A long and active lifestyle requires preservation of the musculoskeletal system and the intake of certain nutrients can mean the difference between fragility and strength. Nutrient requirements for this body system remain an area of active controversy making it an exciting and dynamic field. This course provides a comprehensive review of the musculoskeletal system and clinically relevant disease states, and evaluates the most current nutrition recommendations for optimal musculoskeletal health.

An accelerated survey of basic principles of nutrition applied to food studies: nutrient functions, nutritional requirements, food composition, menu planning and assessment, food safety, dietary patterns, diet and health issues, dietary recommendations, food products for nutritional purposes. For students with no previous training in nutrition or health.

Introduction to academic & professional resources at New York University & to career opportunities in nutrition. Class meets five times during the first semester of study.

Definition, diagnosis, assessment, and determinants of eating disorders from the nutritionist's perspective, with an emphasis on team approaches to treatment.

Fundamentals of nutrition epidemiology focused on the collection, analysis, and interpretation of data on dietary intake and nutritional status of diverse population groups. The course emphasizes critical evaluation of dietary assessment methods and the results of research studies associating intake of foods and nutrients or food consumption patterns with the risk of cancer, coronary heart disease, and other chronic diseases.

Principles of nutrition applied to disorders of infants, children and adolescents, with emphasis on current research; evaluation of diets of healthy children.

Theoretical & applied aspects of research design, data analysis, & interpretation. Students teams conduct, analyze, & present an evaluative or applied research project in nutrition. Should be taken in the last year of study in the master's program.

Practical aspects of research on topics related to nutrition, foods, or food management. Students assist a faculty member with an ongoing research project. Depending on the nature of the specific project and the time available for assistance, qualified students may participate in one or more components of the research: study design bibliographic retrieval, data collection, data analysis, or writing for publication. Permission of sponsoring professor required.

Introduction to design, interpretation, & evaluation of research in nutrition. To be taken first semester of the master's program.

No Course Description on File.

This course will explore selected current topics in advanced nutrition through the critical analysis of pertinent original research publications and class discussion.

This short survey course uses a systems approach to explore important global problems in public health nutrition, such as food insecurity, over consumption, the effects of food systems on the environment, and the impact of COVID-19 on global health and food systems. Students explore the politics of food policy, the role of various stakeholders in food choices, and ways to advocate for sustainable food systems and accountability.

No Course Description Available

Practical step by step guideline for writing a nutrition business plan. Discussion of how to launch and maintain a successful private nutrition practice. Topics covered will include identification of business, marketing and competition, strategic alliances, consulting, pricing and billing, insurance, reimbursement, operations, financing, technology and social media, HIPPA, and legal considerations.