Courses

This class is designed to strengthen students’ clinical nutrition knowledge specifically as it relates to the definition, screening, & assessment of adult malnutrition & to evidence based intervention strategies for the prevention & management of adult malnutrition. The class will focus on adult malnutrition of the hospitalized patient and of the oncology patient. Through critical analysis of published research studies, students will develop an understanding of evidence-based practice as it relates to these areas.

• Department: Nutrition and Food Studies

Students use and apply principles of nutrition for healthy mothers, infants, children, and adolescents using an equity lens with an emphasis on current research related to normal growth and development from a community and public health perspective.

• Department: Nutrition and Food Studies

This course provides a study of evidenced-based nutrition guidelines for acute and chronic disease conditions. Through case studies, assigned readings, learning guides, class presentations, and lectures, students explore the relationship of food and nutrition to medicine, including physiological and clinical basis of disease processes and medical, surgical, and diet therapies for disease conditions. This course fulfills competenices for the NYU Dietetic Internship and is restricted to dietetic interns.

• Department: Nutrition and Food Studies

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

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

2 Lecture Fall F21 Conlon 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.
2 Lecture Fall, Spring F22 Mutz Restriction for NUTR-GE Evaluation and application of theories of weight control and eating behavior to weight reduction and maintenance programs, with emphasis on development of scientifically based methods to promote appropriate body weight.
N/A Lecture Fall & Spring F22 Hartog Restriction for NUTR-GE 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.
N/A Lecture Fall & Spring F22 Soyeju Restriction for NUTR-GE 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.

• Department: Nutrition and Food Studies

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

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

The objective of this course is to introduce students to academic and professional resources at NYU. Students also learn about opportunities within the nutrition and dietetics field as well as the process of obtaining the Registered Dietitian Nutritionist credential.

• Department: Nutrition and Food Studies

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

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

In this course, students explore various pediatric genetic conditions, such as inborn errors of metabolism, where nutrition intervention is an important component of treatment management.

• Department: Nutrition and Food Studies

Students learn to apply medical nutrition therapy to a variety of pediatric conditions with an emphasis on current research. Students explore the components of healthy diets for infants, children and adolescents and learn how to assess growth and development using growth charts.

• Department: Nutrition and Food Studies

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.

• Department: Nutrition and Food Studies

Students apply theory, research design, data analysis, and interpretation to develop and conduct an independent research project. Students analyze, summarize, and present their research findings, culminating in a written paper and oral presentation. This course should be taken in the last semester of study in the master's program.

• Department: Nutrition and Food Studies

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

• Department: Nutrition and Food Studies

No Course Description on File.

• Department: Nutrition and Food Studies

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

• Department: Nutrition and Food Studies