Courses

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 & 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, & evaluates the most current nutrition recommendations for optimal musculoskeletal health.

• Department: Nutrition and Food Studies

An accelerated survey of basic principles of Neuro-Nutrition (aka Nutrition for the Brain), from neuroscience to neurology, applied to food studies: brain-specific nutrients; nutrient functions and nutritional requirements for brain health; current research on brain aging and how food can slow down or even prevent age-related disease like Alzheimer’s and dementia; menu planning and assessment; dietary patterns associated with long-lasting brain health; recommendations and food products for neuro-nutritional purposes. For students with previous undergraduate training in nutrition or health.

• Department: Nutrition and Food Studies

Biochemical, physiological, and clinical factors that affect the role of macronutrients in human health and disease, with an emphasis on critical analysis of recent research studies in this field. May also include topics such as cholesterol, fiber, non-nutritive sweeteners, & alcohol.

• Department: Nutrition and Food Studies

Biochemical, physiological, and clinical factors that affect the role of micronutritients in human health and disease, with an emphasis on critical analysis of recent research studies in this field. Includes the role of selected vitamins and minerals in cancer, coronary heart disease, HIV infection, bone loss, and other conditions of topical interest.

• Department: Nutrition and Food Studies

No Course Description Available.

• Department: Nutrition and Food Studies

Seminar and supervised experience in clinical dietetics through observation, practice and research; food service systems, impatient and ambulatory nutrition care, specialty practice settings.

• Department: Nutrition and Food Studies

Seminar and supervised experience in clinical dietetics through observation, practice, and research; food service systems, inpatient and ambulatory nutrition care, specialty practice settings.

• Department: Nutrition and Food Studies

Review and analysis of the cultural context, rationale for, and applications of complementary and alternative nutritional therapies for acute and chronic conditions. The course emphasizes critical evaluation of scientific and other evidence for safety and clinical efficacy of products and methods, and of library, internet, and popular resources on this topic.

• Department: Nutrition and Food Studies

Students develop skills for parenteral and enteral nutrition (nutrition support), factoring in inflammatory metabolism, indications, calculations, formulas and solutions, feeding access, complications, and ethical considerations, along with professional practice issues and the regulatory status of nutrition support products.

• Department: Nutrition and Food Studies

Critical analysis of recent research, trends, and public policy issues in selected areas of nutrition and health.

• Department: Nutrition and Food Studies

No course description available.

• Department: Nutrition and Food Studies

Critical examination of research proposals, methods, data collection and analysis, other issues related to development and completion of the doctoral dissertation. Attendance is required every semester of graduate study. Registration is required in lieu of the 1 point Doctoral Advisement Fee every semester in which students are enrolled for less than 3 points. Credits do not count toward the doctoral degree.

• Department: Nutrition and Food Studies

Participation and experience in the professional field of major interest and seminar discussion of professional career options and responsibilities. Application must be filed during the previous term.

• Department: Nutrition and Food Studies

This course teaches students in healthcare-related fields the tenets of evidence-
based whole food, plant-based nutrition for preventing and managing common chronic diseases. Students learn about the existing body of scientific evidence and understand nutrition’s role in promoting health and preventing disease. Each lecture class comes with a clinical case that allows students to reflect on patients they may encounter during clinical practice. Students participate in hands-on cooking labs where they prepare delicious food in line with the nutrition topics of the course each week.

• Department: Nutrition and Food Studies

Scientific and sensory principles of food evaluation; professional methods, quality assurance, and objective experiments in advanced food preparation.

• Department: Nutrition and Food Studies

It should be noted that independent study requires a minimum of 45 hours of work per point. Independent study cannot be applied to the established professional education sequence in teaching curricula. Each departmental program has established its own maximum credit allowance for independent study. This information may be obtained from a student?s department. Prior to registering for independent study, each student should obtain an Independent Study Approval Form from the adviser.

• Department: Nutrition and Food Studies

This course is designed to promote the development & application of interdisciplinary, collaborative approaches to evidence-based management of patients with complex needs. Through the use of case studies, student led discussions & learning exercises, students will work as a team to review & critique treatment & management practices. Discipline-specific standards of care, problem-solving approaches to ethical decision-making & case management, & skill sets central to competent health care will be emphasized. Understanding & valuing the contribution of each discipline is essential for effective interdisciplinary case management.

• Department: Nutrition and Food Studies

Students will examine the main factors affecting food, nutrition, and health
practices in Cuba. Students will learn about traditional nutrition and health practices, nutrition programs and the Cuban nutrition and health care systems through a combination of lectures, seminars, field trips, fieldwork, and research.

• Department: Nutrition and Food Studies

This course uses Italy and the Mediterranean diet as a case study to examine and write about food and nutrition from historical, journalistic, political, health, agricultural, cultural, and culinary perspectives. Participate in interactive cooking classes, take virtual tours, and learn from expert guest speakers in Italy and the US, including archeologists, food writers and historians, restaurant reviewers, olive oil experts, sommeliers, and others.

• Department: Nutrition and Food Studies

Introduction to world food problems and their nutritional, economic, and social effects.

• Department: Nutrition and Food Studies