Courses

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.

This class focuses on the biochemical and clinical factors related to energy, nutrient, and fluid requirements of athletes and physically active individuals across diverse populations. Students apply and evaluate sports nutrition concepts to special conditions affecting athletic performance and discuss techniques for counseling athletes.

Topics vary from year to year. See course descriptions in the course notes.

Students examine the evidence-based approaches to obesity management, including diet, physical activity, behavior modification, medications, surgery, and dietary supplements, in the treatment of excess body weight and adiposity. Students also discuss the current weight reduction trends that patients/clients may adopt outside of medical supervision.