Courses

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

Introduction to nutrition science and its role in health and society: nutrient characteristics, requirements, and food sources, energy balance, weight control, dietary guides and food planning, and social and economic factors that affect food production and consumption.

Liberal Arts CORE equivalent – satisfies the requirement for Natural Sciences for Steinhardt students (non-majors on an individual department basis-students should confirm with their Academic Advisor)

• Department: Nutrition and Food Studies
• Liberal Arts Core: Natural Science

Analysis and application of the physiological, biological, and biochemical basis for differences in nutritional requirements throughout the principle stages of the life cycle - pregnancy, infancy, childhood, adolescence, adulthood, older adulthood - and the ways in which social and environmental factors influence nutritional status at each stage.

• Department: Nutrition and Food Studies

Analysis and application of the physiological, biological, and biochemical basis for differences in nutritional requirements throughout the principle stages of the life cycle - pregnancy, infancy, childhood, adolescence, adulthood, older adulthood - and the ways in which social and environmental factors influence nutritional status at each stage.

• 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

This course provides a comprehensive and integrative examination of biochemistry, physiology and nutrition with a focus on the intermediate metabolism of proteins, carbohydrates, and lipids. We also explore current intake recommendations, excess and deficiency states, and relevant disease states and associated biomarkers related to macronutrients.

• Department: Nutrition and Food Studies

This course builds on previous knowledge in physiology, biology, biochemistry and
nutrition, especially macronutrient metabolism. Provides a comprehensive examination of the functions, integrated metabolism, biochemistry, and cellular biology of vitamins and minerals. We also explore micronutrient deficiencies and toxicities, current recommendations, and relevant disease states and associated biomarkers.

• 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

Description: NYLON (New York: LONdon) is a year-long workshop for developing research projects related to culture, politics, and technology. NYLON connects doctoral students (early and advanced stage, from a range of fields) and post-doctoral fellows in New York, London, and Berlin, with faculty guidance and participation. The group meets every other week to discuss ongoing work, with three guest speakers a term to supplement regular sessions, and a joint conference in May where participants present their work. Students may contact the instructor to enroll for credit.

• Department: Media, Culture, and Communication

Study and performance of chamber music.

• Department: Music and Performing Arts Professions

• Department: Music and Performing Arts Professions

Study and performance of chamber music.

• Department: Music and Performing Arts Professions

Study and performance of chamber music.

• Department: Music and Performing Arts Professions

Study and performance of chamber music.

• Department: Music and Performing Arts Professions