Courses

Adv Nutrition: NeuroNutrition

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.

Advanced Nutrition: Protein- Fats and Carbohydrates

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, and alcohol.

Advanced Nutrition: Vitamins and Minerals

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.

Bariatric Surgery Weight Loss Managment

No Course Description Available.

Clinical Practice in Dietetics I

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

Clinical Practice in Dietetics II

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

Complementary and Alternative Nutrition Therapies

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.

Critical Care Nutrition

Principles and skills for parental and enthrall nutrition (nutrition support) practice: inflammatory metabolism, indications, calculations, formulas and solutions, access, complications, and ethical considerations, along with professional practice issues and the regulatory status of nutrition support products.

Current Issues in Nutrition

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

Current Research & Diet in Chronic Diseases: Cancer

No Course Description Available.

Diseased Gut

This class is designed to strengthen students' clinical nutrition knowledge specifically as it relates to the management of acute Gastrointestinal Diseases and the consequences of major GI surgery. The course will have a surgical emphasis but will also cover non-surgical GI disease and the medical literature as it related to nutrition support. Students will expand their knowledge on the digestion and absorption through gaining a thorough understanding of the consequences of short bowel and intestinal failure. In addition through critical analysis of research studies they will learn evidence based practice as it related to feeding patients with severe GI disease/malnutrition /major surgery.

Doctoral Seminar

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.

Field Experience

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.

Food Science and Technology

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

Independent Study

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.

Interdisciplinary Case-Based Management of Dysphagia

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

International Issues in Nutrition and Food: Cuba

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.

International Study in Foods and Nutrition

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.

Introduction to Global Issues in Nutrition

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

Maternal and Child Nutrition

Principles and application of nutrition for healthy mothers, infants, children, and adolescents with emphasis on current research related to normal growth and development.