| FOOD-UE 1217 |
Principles & practice of identification, comparison, & evaluation of selected foods, ingredients, techniques, & equipment for recipe formulation, menu planning, or preparation with an emphasis on modifications to meet specific nutritional or other requirements.
|
15 per pnt |
1-3 (var) |
| FOOD-GE 2216 |
Principles & practice of indentification, comparison, & evaluation of selected foods, ingredients, techniques, & equipment for recipe formulation, menu planning, or preparation with an emphasis on modifications to meet specific nutritional or other requirements.
|
15 per pnt |
1-3 (var) |
| NUTR-GE 2139 |
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.
|
30 |
3 |
| NUTR-GE 2144 |
Biochemical, physiological, & clinical factors that affect the role of micronutritients in human health & disease, with an emphasis on critical analysis of recent research studies in this field. Includes the role of selected vitamins & minerals in cancer, coronary heart disease, HIV infection, bone loss, & other conditions of topical interest.
|
30 |
3 |
| FOOD-GE 2240 |
An umbrella course designed for advanced graduate students to explore a specific food topic. It is expected that course themes will vary to relfect debates in the fields of food culture & food systems. Topics may include the following: Women and Food, The Agro-Industrial Complex, Food & Post-Colonial Fiction, Food & the Media, Frankenstein’s Kitchen: Food Technology in Historical Perspective, Globalization & the Political Economy of Food.
|
30 |
3 |
| FOOD-GE 2248 |
This course traces the history of food vendors as a way to understand their presence in & impact on urban & cultural milieus. Students will use this knowledge to map issues & trends, & will conceptually frame & physically design a 21st Century Mobile Food Vending Cart. Students will assess how to improve cart mobility in the context of the effectiveness of different materials, including newly developed materials, & forms of housing units. The cart’s environmental impact will be studied under multiple assumptions about energy & water usage, including solar power, water reclamation & water filtration.
|
30 |
3 |
| FOOD-GE 2245 |
Advanced Topics in Food Studies: Food and Fine Art will explore the use of food in Fine Arts & how Fine Arts can help to explain food’s place in the societies where the art work was produced. Selected examples from history of art (the course is not a thorough survery of art history) will be used to explore the cultural context , the conventions of arts, & aesthetics.
|
30 |
3 |
| FOOD-GE 2243 |
This seminar examines the portrayal of food, food intake, dieting, body image, & health as communicated through various forms of contemporary popular culture, including advertising, print, media, television, the internet, film, & restaurant design. Students will also explore methods in communication studies (such as semiotics & critical theory) commonly employed to analyze the complex interactions between food & all kinds of expressions of popular culture.
|
30 |
3` |
| FOOD-GE 2244 |
Provides students with a sociological understanding of the food system & food behavior. Students examine the production, distribution & consumption of food to understand ’why we eat the way we do.’
|
30 |
3 |
| FOOD-GE 2241 |
Focuses on the development of an industrialized agricultural system. Some of the topics that will be covered in class include: taming nature; industrializing the farm; applying science to the food problem; & the social cost of the system. Students will learn about the development of industrial farming practices, environmental issues surrounding industrial agriculture, the politics of food production, & the human cost of inexpensive food.
|
30 |
3 |
| FOOD-GE 2242 |
Explores various aspects of women’s relationship to food. Some of the themes of the course are the gendering of food, women as food producers, motherhood, feeding women’s bodies; kitchen lobar; racial constructions of cooks; & the feminized space of the cookbook. Students will learn that women have a highly complex & contested relationship to food & that prescribed social roles help shape this relationship.
|
30 |
3 |
| FOOD-GE 2283 |
Course examines the process of agricultural globalization & its effects on the process of rural & agricultural development in the global south. Specifically, analyze the incorporation of agricultural producers & processors in developing countries into the supply chains of global food brands & retailers. The goal is to identify how globalization is shaping institutions that govern agricultural laborers in poor & middle income communities, who are the most vulnerable actors in the global economy.
|
30 |
3 |
| FOOD-GE 2281 |
Survey of issues surrounding food production from a processing perspective. Students will gain an understanding of various forms of food processing & the issues that surround industrial food production.
|
30 |
3 |
| FOOD-GE 2282 |
This course explores organic agriculture from multiple angles, starting with a historical exploration of organic & finishing with policy approaches to organic. Specific aspects studied include the environmental benefits of organic production systems, the political economy of the US organic regulation, health benefits of organic, & organic consumption and marketing.
|
30 |
3 |
| FOOD-GE 2284 |
Course examines the role of planning in building sustainable food systems. The fact that more than 9 million people get fed every day in the city on New York without any apparent plan for how this happens is considered a miracle of free markets. Taking a closer look at this & examining shortcomings in an effort to understand what needs are nor being addresses & what can be done to address them. Recent case studies will be used to illustrate what non-profits and & local governments can do to build sustainable food systems. The culture of the course is part graduate seminar & part planners workshop, a mix of theoretical and practical.
|
30 |
3 |
| FOOD-GE 2285 |
Course explores the intersection of gender, identity, culture & food. Students will analyze the influences of sexual identity, human sexuality, sexual orientation & gender on real & perceived cultural views of food & consumption. Topics will address how society assigns gender to food by investigating historical & contemporary texts. Employing advertisements, menus, recipes, cookbooks, television programs, films & packaging, students will critically analyze gendering practices. Theoretical frameworks will include queer theory, early feminist theory, Whiteness theory & emerging male studies & transgender studies.
|
30 |
3 |
| FOOD-GE 2286 |
This course examines the role of U.S. food & agricultural policy in perpetuating racial & economic inequality. Topics include agriculture, class & race in the 19th century; farm size & inequality; farm labor; low-wage workers in the food chain; food insecurity; & environmental inequality. The class covers both historical & contemporary social movements that respond to inequities within the food system. By introducing students to historical documents, empirical research, & the academic literature on these & related topics, the course prepares students to effectively evaluate contemporary legal & policy responses to food systems inequality.
|
30 |
3 |
| NUTR-GE 2281 |
This course explores organic agriculture from multiple angles, starting with a historical exploration of organic & finishing with policy approaches to organic. Specific aspects studied include the environmental benefits of organic production systems, the political economy of the US organic regulation, health benefits of organic, & organic consumption and marketing.
|
30 |
3 |
| PUHE-GE 2335 |
This course examines models & principles of community development, social planning, social action, & public advocacy for health education, & concepts & theories related to planned change
|
30 |
3 |
| PUHE-GE 2318 |
Definition and description of health problems of specific immigrant communities in New York City using census data & other sources of objective information. Through field observations, students determine the ways in which health providers, community leaders, & community residents view that health problem, & compare these views with more objective data as a means to develop health intervention strategies.
|
45 |
3 |
| FOOD-GE 2025 |
Basic principles & practical experience in development of beverage systems & menus. Considers pricing, equipment, legal, merchandising & personnel policies.
|
45 |
3-6 (var) |
| FOOD-UE 1025 |
Basic Principles & Practical experience in development of beverage systems & menus. Considers pricing, equipment, legal, merchandising & personnel policies.
|
45 |
3 |
| NUTR-UE 1185 |
Advanced study of the effects of disease on nutrient & energy requirements & metabolism, assessment & treatment of disease-indused malnutrition, nutritional support methods applied to case management. Emphasizes assessment of anthropometric & biochemical indicators, clinical symptoms, & development of individual nutritional care plans. For advanced undergraduates & graduate students requiring preparation for clinical course.
|
45 |
3 |
| NUTR-GE 2145 |
Comparison of programs, services & systems designed for clinical practitioners who manage delivery of services in health care settings.
|
30 |
3 |
| NUTR-GE 2146 |
Seminar & supervised experience in clinical dietetics through observation, practice & research; food service systems, impatient & ambulatory nutrition care, specialty practice settings.
|
450 |
3 |
| NUTR-GE 2147 |
Seminar & supervised experience in clinical dietetics through observation, practice, & research; food service systems, inpatient & ambulatory nutrition care, specialty practice settings.
|
450 |
3 |
| FOOD-UE 1130 |
Techniques for communicating information about nutrition to professionals, the public, the media, & food & beverage marketers.
|
30 |
2 |
| NUTR-UE 1209 |
Rationale for development of community nutrition programs & their design, implementation, & evaluation. Lectures & individual & group projects.
|
45 |
3 |
| PUHE-UE 1330 |
A culminating experience that broadens students? exposure to public health practice, facilitates valuable work experience, & increases students knowledge of specific career opportunities. Placements are a semester long & serve as the basis for the internship seminar that meets periodically throughout the semester.
|
60 |
4 |
| PUHE-GE 2410 |
Identification & evaluation of programs designed to reduce health risks among individuals & communities with a focus on factors influencing the design of interventions, choice of methods, ways to assess the magnitude of change effected by the intervention & ethical issues raised by the interventions.
|
30 |
3 |
| FOOD-GE 2019 |
Examination of the cuisines of Europe, South America, Asia, & Africa & their influences on late 20th century North American foods, meals, & menus. Students will analyze these cuisine from perspective of geography, climate & culture, through readings, lectures, films, in-class tastiness, & restaurant field trips.
|
10 per pnt |
1-3 (var) |
| NUTR-GE 2210 |
Review & analysis of the cultural context, rationale for, & applications of complementary & alternative nutritional therapies for acute & chronic conditions. The course emphasizes critical evaluation of scientific & other evidence for safety & clinical efficacy of products & methods, & of library, internet, & popular resources on this topic.
|
30 |
3 |
| NUTR-UE 0021 |
Application & evaluation of basic computer tools & techniques for nutritional analysis & food service management.
|
30 |
2 |
| FOOD-GE 2017 |
Covers production, distribution & consumption of food in the context of social, cultural, technological & biological processes under conditions of globalization. Employing approaches from the humanities & the social sciences, this course prepares students to initiate the process of analyzing the current American food system, its global connections, & proposed local alternatives that is developed further in other courses. Through lectures, readings & research the students master established facts & concepts about contemporary urban food cultures & produce new knowledge of the same.
|
30 |
3 |
| FOOD-UE 1115 |
Aimed at students who expect to read & interpret, rather than conduct, statistical analyses, this course is designed to help students become better & more critical consumers of quantitative evidence. Using research studies discussed in the popular media & focused on currently debated questions in health & human development, the course covers key concepts in quantitative reasoning, basic statistics, & research design. Research readings will focus on topical issues regarding food & nutrition, exercise, sleep, education, & child development.
Liberal Arts Core/CORE-MAP Equivalent - satisfies the requirement for Quantitative Reasoning
|
45 |
4 |
| NUTR-GE 2043 |
Principles & skills for parental & enthrall nutrition (nutrition support) practice: inflammatory metabolism, indications, calculations, formulas & solutions, access, complications, & ethical considerations, along with professional practice issues & the regulatory status of nutrition support products.
|
30 |
3 |
| FOOD-GE 2160 |
This studio and seminar course explores the basic principles of food biochemistry, enzymology and food processing and how they relate to memory, the senses and the processing of information. Students will also learn basic principles of molecular gastronomy and modernist cuisine as framing devices for understanding how food also functions in the context of bodily health, environmental health as well as cultural and political narratives. Assignments for the class will be based on the incorporation of food science into design and technology projects. Workshops involve using liquid nitrogen + hydrocolloids as well as creating performative + deployable food objects and a Futurist meal.
|
30 |
3 |
| FOOD-UE 1162 |
This course explores the multi-faceted nature of New York City as a cultural & economic hub for food & media. Food is never just something we eat, but in New York City food has taken on an increasing prominence in public life. Food shapes communities & is an increasingly important marker of social & cultural identities. Media of all types fuel & shape our connections to food. Tastes are defined; diets & food habits are promoted & demoted; food fortunes & food celebrities are made. How has New York City become so important to the business of taste? What goes on behind-the-scenes? Topics include: Food-related publishing & broadcasting; green markets, food trucks, & systems of supply & distribution; marketing; Chinatowns, diversity, fusion, & identity. Open to majors & non-majors including special students. Classroom instruction is supplemented by site visits, guest lectures, & field research.
|
45 |
4 |
| NUTR-GE 2117 |
Critical analysis of recent research, trends, & public policy issues in selected areas of nutrition & health.
|
10 per pnt |
1-3 (var) |
| FOOD-GE 2000 |
Introduction to academic & professional resources at New York University & to career opportunities in food studies & food management. Class meets three times during the first semester of study.
|
3 |
0 |
| NUTR-UE 1117 |
Critical evaluation of recent research through seminars & class discussions.
|
30 |
2 |
| FOOD-GE 2018 |
Interaction between current trends in food production, marketing, & service & traditional food consumption practices as observed in current cuisine through lectures, demonstrations, & field trips.
|
10 per pnt |
1-3 (var) |
| FOOD-UE 8181 |
This course investigates current transformations in the food systems & food cultures of New York City & Sydney, Australia, under conditions of globalization. Globalization is transforming major cities into dynamic centers of capital flows, produce, people, & culture, reconstituting neighborhoods, city centers, & their agrarian peripheries, in complex relationships to each other & to other cities, nations & regions. As a course in new sensory urbanism this curriculum seeks to expand the traditional scope and range of the studied senses from sight (art, architecture) & sound (music), to smell, taste & touch, so as to rethink what it means to be a modern urban subject engaged in the pleasures & powers of consumption.
Liberal Arts Core/CORE-MAP Equivalent - satisfies the requirement for Cultures & Contexts
|
60 |
4 |
| NUTR-UE 1260 |
Assessment of the food intake & needs of individuals of diverse ages & backgrounds. Taking into consideration the genetic, cultural, social, & economic factors that affect dietary choices, students will develop dietary plans that meet current recommendations for a variety of health conditions using exchange systems, food composition data, menus, recipes, & product labels.
|
45 |
3 |
| FOOD-GE 2023 |
In this course, students learn to assess the quality of food writing & multimedia content. The course provides students with the necessary foundation to use social media and web maintenance, as well as writing & self-editing skills for use in the online forum. Course includes practical experience writing for the web & curating social media content.
|
20 |
2 |
| NUTR-GE 3098 |
Critical examination of research proposals, methods, data collection & analysis, other issues related to development & 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.
|
10 |
1 |
| FOOD-GE 2008 |
The course provides students with an intermediate level understanding of the microeconomics of firm or business behavior, & to apply these tools to current policy issues in the food system. Students explore the effect of firm decision-making on size, scale, & scope, & apply the tools to firms in the food sector. A range of outcomes is explored: free market, firm self regulation, socially responsible firm behavior, shared value firm behavior, & government regulation. The course is designed for policy & food interested students with little as well as no background in economics, or for those who have completed an introductory course that used a text on par with Krugman & Wells.
|
30 |
3 |
| FOOD-GE 2006 |
Development of new concepts in food business operations through planning, organization, implementation, & evaluation of independent & multiunit operations: concept development, initiation, financing, site selection, franchising & analysis & control of risk.
|
30 |
3 |
| NUTR-GE 2044 |
This course addresses the emerging field of "Econutrition:" the effects of food production, distribution, & marketing on nutrition & the environment & vice versa. It deals with biological & environmental factors that affect the nutrient content, value & safety of food in the human body: heat, light, irradiation, oxidation, bioavailability, biotechnology, & other such factors. It also considers the effects of food processing, preservation & fabrication.
|
30 |
3 |
| PUHE-GE 2356 |
Understanding natural principles underlying health issues related to human ecology, infectious & noninfectious disease control, & population problems.
|
30 |
3 |
| PUHE-UE 1323 |
Examines some of the key issues, achievements, shortfalls & principles of environmental health practice through a series of case studies. Focuses on the how environmental health issues are defined & approached by civic groups, government officials & researchers. It will highlight how environmental threats come to the attention of the public & weigh the options for addressing these threats.
|
60 |
4 |
| PUHE-GE 2306 |
Introduces students to the field of public health epidemiology, emphasizing the sociocultural factors associated with the distribution & etiology of health & disease. Methodological skills including the calculation of rates, analysis of vital statistics, & programming data using a basic statistical package are covered.
|
40 |
3 |
| PUHE-GE 2307 |
The goals of this course are two-fold: first, to understand the epidemiology of infectious diseases in developing countries & second, to explore the relationship between infectious diseases & nutritional status. During the semester, we will review the epidemiology of common infectious diseases, including the distribution, determinants & interventions that have been implemented . We will also discuss how nutritional status affects infectious diseases & how infectious diseases impact on nutritional status. Finally we will discuss epidemiologic transition as it relates to both infectious diseases & nutritional status, & identify where different developing countries are in terms of this transition.
|
30 |
3 |
| FOOD-UE 1135 |
Introduction to the art & science of cuisine characteristics of selected world cultures through lectures, demonstrations, hands-on preparation, & field trips.
|
15 per pnt |
1-3 (var) |
| NUTR-GE 2077 |
Participation & experience in the professional field of major interest & seminar discussion of professional career options & responsibilities. Application must be filed during the previous term.
|
45 per pnt |
3/4 (alt) |
| FOOD-GE 2231 |
No Course Description Available
|
10 |
1 |
| FOOD-GE 2233 |
No Course Description Available
|
20 |
2 |
| FOOD-GE 2234 |
No Course Description Available
|
20 |
2 |
| FOOD-GE 2232 |
No Course Description Available
|
10 |
1 |
| FOOD-GE 2230 |
No Course Description Available
|
10 |
1 |
| NUTR-UE 1198 |
Participation & experience in the professional field of major interest.
|
120 |
4 |
| FOOD-GE 2272 |
No Course Description Available
|
30 |
3 |
| FOOD-UE 1110 |
Survey of basic theoretical principles pertaining to food management. An accelerated course for students of food studies, nutrition, & related fields with limited previous knowledge or experience. Objectives: 10 Describe planning, organizing & controlling of food operations; goal setting, planning & strategy formation for food industry operations; & examine the interaction among individuals, groups, & organizations in food operations.
|
15 |
1 |
| FOOD-GE 2040 |
Food advocacy uses sociological methods to question how & why social groups—families, institutions, governments--affect & are affected by systems of food production & consumption, how these systems affect the environment & human health, & how individuals & groups can influence & improve food systems. Today, interest in such issues is so widespread that efforts to improve food systems are considered by some to constitute a social movement. Food advocacy seeks to describe this movement, & to explore how individuals & groups can effect change in the food system.
|
30 |
3 |
| FOOD-GE 2191 |
Study of the complex interactions between food & culture, the effects of cultural factors on dietary practices, & the cross-cultural exchange of dietary practices, beliefs, & foods between the United States & countries throughout the world.
|
45 |
3 |
| FOOD-GE 2270 |
No Course Description Available
|
30 |
3 |
| FOOD-GE 2271 |
The course will focus on New Orleans with its rich history, unique location & distinctive cultures as a prime location to study the intersection of food, identity & culture. New Orleans has both shaped & been shaped by an idiosyncratic set of food practices, rituals, & beliefs. Through a firsthand study of the city, its history, its people & its food ways, student will gain a thorough understanding of food & culture in New Orleans.
|
30 |
3 |
| FOOD-GE 2003 |
Practical work experience in food studies or food management tailored to the specific interests & career goals of each student. Work may be voluntary or paid & is supported by in-class discussion, written projects, & presentations. Should be taken in the last year of study.
|
45 per pnt |
1-6 (var) |
| FOOD-UE 1051 |
Course focuses on how people use food to identify themselves as individuals & as groups. Students will ascertain the meaning & significance of food in different cultures by exploring the way that ethnicity, gender, socioeconomic status & religion influence our food choices. In addition, they will also examine how people transmit & preserve culture using food. Through reading scholarly articles, personal essays, book excerpts, newspaper articles, cookbooks & viewing films, students will examine the intricate relationships that people have with food. Course looks critically at the following questions: how can food have different meanings & uses for different people? How does food function both to foster community feeling & drive wedges among people? What are some prevailing academic theories that help society understand some of these patterns of identification & how do societies change over time?
|
60 |
4 |
| FOOD-UE 1180 |
This course, which fulfills the Integrated Liberal Arts requirement, unites the liberal arts experience with a specialization in food & nutrition. It contains three areas of focus: food & nutrition history; ethical issues in food & nutrition; & emerging technologies as they related to food & nutrition.
|
60 |
4 |
| FOOD-GE 2137 |
Principles & methods for planning, organizing, & demonstrating preparation of selected foods, food products, meals, & cuisines-especially those modified for nutitional or other purposes--to small & large groups.
|
15 per pnt |
1-3 (var) |
| FOOD-GE 2007 |
The goal of this course is to analyze the consumer side of food markers & related policy using tools of microeconomic analysis. In the first half of the course theoretical tools are developed, starting from individual choice & moving up to market demand. In the second part of the course, the focus shifts to applications of consumer economic theory in the food system, & how policies can alter consumer behavior.
|
30 |
3 |
| FOOD-UE 1143 |
Organization of marketing, planning, pricing, purchasing, preparation, delivery, & service of foods & meals for specific purposes & occasions, at both on-premis & off-piste locations.
|
15 per pnt |
1-3 (var) |
| FOOD-GE 2054 |
Food facility design, layout, & equipment selection, specification, & organization.
|
45 |
3 |
| FOOD-UE 1054 |
Food facility design, layout, & equipment selection, specification, & organization.
|
45 |
3 |
| FOOD-UE 1188 |
Introduction to financial planning, control, fundraising, & investment in food & food service industries.
|
45 |
3 |
| FOOD-GE 2188 |
Introduction to financial planning, control, fundraising, & investment in food & food service industries.
|
45 |
3-6 (var) |
| FOOD-GE 2217 |
Identification & evaluation of food resources: sources, varieties, & qualities of the most commonly consumed food, beverages, & ingredients.
|
30 |
3 |
| FOOD-GE 2012 |
Examination of food & diets from historical & international perspectives. Considers the origins of foods, the co-evolution of world cuisine & civilizations, the international exchange & spread of food technologies following the voyages of Columbus , & the effects of the emergent global economy on food production, diets, & health.
|
30 |
3 |
| FOOD-UE 1204 |
The ways in which writers, artists, musicians, & filmmakers have used food as a theme or symbol for reasons of aesthetic, social, cultural, or political commentary.
|
30 |
2 |
| FOOD-GE 2204 |
The ways in which writers, artists, musicians, & filmmakers have used food as a theme or symbol for reasons of aesthetic, social, cultural, or political commentary.
|
30 |
2 |
| FOOD-GE 2103 |
Legal & economic framework, labor legislation & collective bargaining in food & food service operation.
|
30 |
3 |
| FOOD-GE 2004 |
Advanced course addressing market needs,research methods, trend projections, feasibility, evaluation strategies, capital budgets, & financing for development of food service projects.
|
30 |
3 |
| FOOD-UE 0071 |
Issues related to methods of food production, distribution, marketing, trade & politics, & the impact of these methods on foods intake & the environment in contemporary societies.
|
60 |
4 |
| FOOD-UE 1109 |
Overview of legal issues affecting food service management: laws, contracts, taxes, & relations with administrative & regulatory agencies, both domestic & international.
|
45 |
3 |
| FOOD-GE 2100 |
This course examines the legal & regulatory frameworks that underlie domestic food policy. Specific areas of emphasis are the jurisdictions of federal & state agencies, the role of the legislative bodies in creating policy, & the role of the judicial system in enforcing policies & regulations.
|
30 |
3 |
| FOOD-UE 1111 |
Objectives: Define the four components of marketing-product, price, place, & promotions & their relevance to food products & services; strategies involved in marketing food products & services.
|
15 |
1 |
| FOOD-UE 1112 |
Objectives: Identify policies, procedures, skills, & methods required to recruit, train, manage, develop, & appraise food industry employees; the laws relevant to human resource practices; & to examine the relationship between line & personnel management.
|
15 |
1 |
| FOOD-GE 2109 |
Overview of legal issues affecting food & food service management: laws, contracts, taxes & relations with administrative & regulatory agencies both domestic & international.
|
45 |
3 |
| FOOD-GE 2016 |
Explores the conceptual underpinnings of the distributive networks through which food travels from farm to table. Examines the relationships between markets, states, & society in their historical & contemporary forms. Employs case studies of how commodities travel through the food system at the local, national & international levels. Topics include mass markets & niche markets; the culture of markets; reciprocity, exchange & redistribution; conventional & alternative supply chains.
|
30 |
3 |
| NUTR-UE 1023 |
Food safety, processing, & regulatory issues related to the role of microorganisms in food processing & preservation. The use of Hazard Analysis Critical Control Points (HACCP) to prevent contamination of food, equipment, & personnel.
|
45 |
3 |
| NUTR-UE 1048 |
This course covers food service sanitation procedures: facilities, food handling, codes, & management responsibilities. It prepares students to take the National Restaurant Association examination for food-safety certification (SERVSAFE).
|
15 |
1 |
| FOOD-UE 1271 |
Demonstration of techniques for photographing foods for use in print & other media formats.
|
15 |
1 |
| FOOD-GE 2171 |
Demonstrations of techniques for photographing foods for use in print & other media formats.
|
15 |
1 |
| FOOD-GE 2015 |
Analysis of the economic & social causes & consequences of current trends in food production, marketing & product development.
|
45 |
3 |
| FOOD-GE 2039 |
The course deals with how governments—particularly that of the United States—design & implement policies & programs to foster social goals such as ensuring a sufficient, safe, affordable,& sustainable food supply. It examines why & how governments do or do not decide to set policies; reviews how stakeholders in the food system become involved in & influence policy development; identifies the social, cultural, economic, & political factors that influence stakeholder & government positions on policy issues; & describes the ways in which these factors promote or act as barriers to policies aimed at promoting the health of people & the planet.
|
30 |
3 |
| NUTR-UE 1200 |
Introduction to methods involved in preparing food to be photographed for use in print & other media formats.
|
45 |
3 |
| NUTR-UE 1052 |
Institutional & commercial food preparation & service, menu planning & pricing, recipe standardization integrated with techniques, methods, principles, standards of food purchasing, receiving, merchandising, & staff supervision.
|
25 lec/50 lab |
3 |
| NUTR-UE 1184 |
Scientific & sensory principles of food evaluation; professional methods, quality assurance, & objective experiments in advanced food preparation.
|
45 |
3 |
| NUTR-GE 2184 |
Scientific & sensory principles of food evaluation; professional methods, quality assurance, & objective experiments in advanced food preparation.
|
45 |
3 |
| FOOD-UE 1101 |
Basic accounting procedures for the food service industry for control of revenues, expenses, assets & liabilities, along with techniques for costing, budgeting, & pricing, with emphasis on their use in situation analysis & decision-making.
|
45 |
3 |
| FOOD-UE 0057 |
Principles of cost control systems & managerial techniques for planning & controlling costs related to food, labor, plant & property operations, maintenance, & other expenses in operations.
|
45 |
3 |
| FOOD-UE 1189 |
Principles, functions, & tools of marketing & sales used by distributors, commercial & noncommercial operators, & vendors; investigation of current marketing issues.
|
45 |
3 |
| FOOD-UE 1039 |
Principles of training & supervision in food service management through lectures, demonstrations, & case studies.
|
45 |
3 |
| FOOD-GE 2035 |
Examination of food service systems, with emphasis on site-specific & corporate functions & current trends in the industry.
|
30 |
3 |
| FOOD-GE 3400 |
The Food Studies Doctoral seminar is required for all Food Studies doctoral students from their first semester to their last. Food Studies doctoral students enroll each semester until the time of graduation (even for students conducting field work outside of NYC). The doctoral students & faculty meet three times a semester for three hours. Students discuss their progress, read & discuss assigned readings, & give seminars on their research.
|
10 |
0/1 (alt) |
| FOOD-GE 2033 |
Covers the US food system from the farm to the intermediary to the consumer, in the context of the market & the policy environment. Using methods of the social sciences, the course provides students with a broad understanding of the benefits & costs of the domestic food system. Topics include issues such as intermediary market power, unequal food access, & food production technology. Through lectures, readings, discussion & on the ground research, students gain a deep understanding of the current state of the food system.
|
30 |
3 |
| FOOD-GE 2034 |
Survey of issues surrounding food production from a processing perspective. Students will gain an understanding of various forms of food processing & the issues that surround industrial food production.
|
30 |
3 |
| FOOD-UE 1033 |
Focuses on a variety of issues surrounding food production from an agricultural & a processing perspective. Students will gain an understanding of the ideological underpinnings of American agriculture as well as the forces that transformed food production from a regional to a national system. Various approaches will be used to examine the food system including the political, economic, social & cultural dimensions of production.
|
60 |
4 |
| NUTR-UE 0091 |
Organization & management of commercial & institutional food service facilities in hotels, restaurants, & educational & community program sites.
|
45 |
3 |
| FOOD-GE 2021 |
Practical experience in writing reports, articles, pamphlets, & other information materials in the student's primary area of interest in foods, along with studies of classic readings in these fields.
|
10 per pnt |
1-3 (var) |
| FOOD-UE 1181 |
This course investigates current transformations in the food systems & food cultures of New York City & Sydney, Australia, under conditions of globalization. Globalization is transforming major cities into dynamic centers of capital flows, produce, people, & culture, reconstituting neighborhoods, city centers, & their agrarian peripheries, in complex relationships to each other & to other cities, nations & regions. As a course in new sensory urbanism this curriculum seeks to expand the traditional scope and range of the studied senses from sight (art, architecture) & sound (music), to smell, taste & touch, so as to rethink what it means to be a modern urban subject engaged in the pleasures & powers of consumption.
|
60 |
4 |
| FOOD-GE 2250 |
An interdisciplinary & intercultural examination of human communication through food. Explores the social, economic, political, & cultural ramifications of food production & consumption. Students will have a unique opportunity to explore various local, regional & transnational, & food rituals.
|
40 |
4 |
| FOOD-GE 2251 |
An interdisciplinary & intercultural examination of human communication through food. The course explores the social, economic, political, & cultural ramifications of the technology, production, acquisition, preservation, packaging, distribution, promotion, representation, selling, presentation, & consumption of food, as well as the disposal of food-related wastes. Students will have a unique opportunity to explore various local, regional & transnational, & food rituals in Hong Kong as the manifestation of changing social norms, economic realities, & cultural beliefs in an increasingly global & multi-cultural city.
|
40 |
4 |
| FOOD-GE 2255 |
This course is an interdisciplinary & intercultural examination of human communication through food in India. Explores the social, economic, political, & cultural ramifications of food production & consumption. Students will have a unique opportunity to explore various local, regional & transnational, & food rituals.
|
40 |
4 |
| FOOD-GE 2256 |
This course is an interdisciplinary & intercultural examination of human communication through food in Ireland. Explores the social, economic, political, & cultural ramifications of food production & consumption. Students will have a unique opportunity to explore various local, regional & transnational, & food rituals.
|
40 |
4 |
| FOOD-GE 2253 |
This course explores the manner in which the French & Americans think about & interact with their foods. Students will examine the historical development of gastronomic discourse in France & nutrition discourse in the United States. Through analyses of the US media coverage of the war against obesity, fat activists’ websites or French artisanal chocolate window displays, we will consider how individuals negotiate these discourses, as well as the collective identities & ethical frames encoded in them. Students will also travel to the Jura region to better understand the notion of “terroir”, & the centrality of taste & place to this concept. Students will learn how taste ties together different actors, places & processes implicated in the terroir process.
|
40 |
4 |
| FOOD-GE 2252 |
This master’s level course explores the food & foodways of the culturally & historically rich culinary landscape of Mexico. In the city of Puebla, which is considered to be the birthplace of modern Mexican cusine, students will be fully immersed in traditional Mexican culinary & nutritional practices though classroom instruction, guest, lectures, cooking classes, & a wide variety of field trips to markets, local farms, restaurants, & production sites.
|
40 |
4 |
| FOOD-GE 2254 |
This courses is an interdisciplinary & intercultural examination of human communication through food in Puerto Rico. Explores the social, economic, political, & cultural ramifications of food production & consumption. Students will have a unique opportunity to explore various local, regional & transnational, & food rituals.
|
40 |
4 |
| NUTR-GE 2187 |
This course introduces the current issues related to global nutrition. It integrates basic information about food intake and nutrition into discussions of major nutrition-related problems around the world. The course will present and discuss international, national and community-level policies and programs designed to improve the nutritional status of populations and to overcome barriers to their implementation. This course will also discuss nutritional status as a “continuum” whereby populations can simultaneously have members with severe under-nutrition, good nutritional status, and over-nutrition. The course will focus on the burden of under-nutrition but will also discuss several “emerging” or special topics including the nutrition transition, weaning and complementary feeding, and women and health
|
15 per pnt |
1-3 (var) |
| PUHE-GE 2317 |
Students will examine the impact of migration on issues of public health in Puebla, Mexico. Through a combination of lectures, seminars, research, field trips & fieldwork, the students will learn about the major health problems of the Poblanos, the structure & capacity of the Mexican health care system, & the role of traditional health practices in a rapidly changing society with deep ancient practices.
|
30 |
3 |
| PUHE-UE 0070 |
This course examines the various dimensions of the field of public health & how the public's health is protected. Students will explore the ways social, economic, & political forces influence the health of populations. Additionally, this course will focus upon some of the current ethical public health dilemmas where the rights of the individual vesus the rights of society come into conflict.
|
60 |
4 |
| PUHE-GE 2405 |
Identification, development, & evaluation of methods for encouraging communities to participate in public health interventions with emphasis on the theoretical basis for communication strategies, & on the design, implementation, & evaluation of health communications programs. Case studies draw on examples from television, radio, print, drama, & other communications media.
|
30 |
3 |
| PUHE-GE 2322 |
Examination of the mission of public health from a historical perspective. Past & current public health issues, policies & practices are critically analyzed.
|
30 |
3 |
| FOOD-GE 2105 |
Integration of principle management disciplines to develop successful business strategies in the food industry: human resources, organization design, labor relations, industrial engineering, marketing customer service, ethics.
|
30 |
3 |
| FOOD-GE 2173 |
Advanced application of principles & techniques of food preparation to development & reformulation of food recipes & products for media, publication, food service, & consumer markets.
|
45 |
3 |
| NUTR-GE 2165 |
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.
|
10 |
1 |
| FOOD-GE 2110 |
Examines the international legal & regulatory systems that affect global food production & distribution. Explores debates over food regulations & how different countries approach these controversies & the variety of policy outcomes that result from these debates.
|
30 |
3 |
| FOOD-UE 1183 |
Introduction to foods from various nationality groups through lectures, demonstrations, hands-on food preparation, & field trips.
|
15 |
1-3 (var) |
| PUHE-GE 2314 |
An introduction to the issues of health & health care on a global basis. The course focuses on nature & scope of major worldwide health problems & the study of different national & international approaches to their solution.
|
30 |
3 |
| PUHE-GE 2316 |
Designed for professionals in health related fields & held only outside mainland U.S.A. On-site study of health problems & health care systems in other countries with comparison of international health concerns. Primary emphasis is on factors affecting the roles of health professionals.
|
15 per pnt |
2-12 (var) |
| NUTR-GE 2115 |
Students will examine the main factors affecting nutrition & health practices in the state of Puebla, Mexico, & focus on the impact of migration on these factors. Students will learn about traditional nutrition & health practices, nutrition programs & the Mexican health care system through a combination of lectures, seminars, field trips, fieldwork, & research.
|
30 |
3 |
| PUHE-GE 2383 |
A cross-cultural framework is used to compare the health status of populations & families & factors that affect their health in social subgroups (for example, urban, rural, poor, women & children, & the elderly). The course emphasizes the effects of secular changes in women's roles & status & other societal, economic, & environmental trends in population & family health.
|
30 |
3 |
| NUTR-GE 2208 |
Through study & travel, this course explores how agriculture, food cuisine, nutrition, & health affect & are affected by the unique culture, history, climate, geography, & economic & political systems of selected countries. The course draws on local academic & professional experts, food producers, & food service providers to investigate these interrelationships through field trips, site visits, interviews, lectures, seminars, & demonstrations, with an emphasis on cross-cultural perspectives.
|
10 per pnt |
1-6 (var) |
| PUHE-GE 2360 |
Supervised field experience providing an opportunity to apply public health skills in community health settings. Locations may include government agencies, hospitals, professional associations, voluntary health agencies, businesses, industries, & international agencies. Placement selection may focus on special topics such as infectious or chronic disease prevention, substance abuse, family planning, & food, environment, & health systems.
|
30 |
3 |
| FOOD-UE 1056 |
Practical work experience in food studies & food management supported by class work, discussion & projects. The objectives of the course are to apply classroom content to work experience; identify career options through professional seminars; work experience, & class discussions; develop professional skills through personal observations, work experience & class assignments & identify resources & professional networks that support employment opportunities in the field of interest.
|
45 per pnt + tba |
1-6 (var) |
| PUHE-GE 2359 |
Supervised field experience providing an opportunity to apply public health skills in community health settings. Locations may include government agencies, hospitals, professional associations, voluntary health agencies, businesses, industries, & international agencies. Placement selection may focus on special topics such as infectious or chronic disease prevention, substance abuse, family planning, & food, environment, & health systems.
|
30 per pnt |
3-9 (var) |
| PUHE-UE 1306 |
Introduction to the field of public health epidemiology, emphasizing methods for assessing factors associated with the distribution & etiology of health & disease, including social factors such as race & gender & global differences in disease distribution & control.
|
60 |
4 |
| NUTR-UE 1187 |
This course introduces the current issues related to global nutrition. It integrates basic information about food intake and nutrition into discussions of major nutrition-related problems around the world. The course will present and discuss international, national and community-level policies and programs designed to improve the nutritional status of populations and to overcome barriers to their implementation. This course will also discuss nutritional status as a “continuum” whereby populations can simultaneously have members with severe under-nutrition, good nutritional status, and over-nutrition. The course will focus on the burden of under-nutrition but will also discuss several “emerging” or special topics including the nutrition transition, weaning and complementary feeding, and women and health
|
15 per pnt |
1-3 (var) |
| PUHE-UE 1310 |
Introduction to public health issues from a global perspective. Examination of social environment influences & their impact on populations throughout the world. The threat of global epidemics will be examined as well as strategies to control the spread of disease. Current ethical public health dilemmas where the rights of individuals can conflict with national or international public safety are discussed.
|
60 |
4 |
| NUTR-UE 1068 |
Introduction to Human Physiology is a one-semester course for students with an interest in health care. Little exposure to biology is assumed for this course. This course is heavily concerned with the basic concepts of structural & functional organization of the human body, the terminology involved in the areas of physiology & anatomy, & the understanding of the different anatomo-physiological systems.
Liberal Arts Core/CORE Equivalent - satisfies the requirement for Natural Sciences
|
60 |
4 |
| PUHE-UE 1315 |
Introduction to the concepts, principles, & scope of public health nutrition. Discussion of major factors that distinguish public health nutrition from clinical nutrition with a focus on populations rather than individuals. Integrate basic information about food & nutrition into discussions of policies & programs designed to improve the dietary intake, physical activity level, & health status of populations, in addition to addressing barriers to implementation of important public health policies & programs.
|
60 |
4 |
| PUHE-UE 1335 |
Student teams engage in the study & practice of data collection & analysis using tools & applications commonly used in public health research. The course is divided into two units: an introduction to public health informatics, & an introduction to survey research.
|
60 |
4 |
| FOOD-GE 2030 |
This course provides a practical introduction to urban agriculture. Students will learn horticultural skills while performing tasks at the NYU Urban Farm Lab. They will also learn about the biological processes that these tasks manage & how they fit together in a system. Through visits to other sites around the city, students will be exposed to a wide variety of strategies for practicing horticulture in the urban environment.
|
28 |
2 |
| FOOD-UE 1030 |
This course provides a practical introduction to urban agriculture. Students will learn horticultural skills while performing tasks at the NYU Urban Farm Lab. They will also learn about the biological processes that these tasks manage & how they fit together in a system. Through visits to other sites around the city, students will be exposed to a wide variety of strategies for practicing horticulture in the urban environment.
|
30 |
2 |
| PUHE-GE 2357 |
The Institute of Medicine has determined that lesbian, gay, bisexual, and transgender (LGBT) individuals face significant health disparities in the United States & globally, including risk for several cancers, mental illnesses, & various infectious diseases, including but not limited to HIV/AIDS. LBGT people are also more like to smoke, drink alcohol, use drugs, & engage in other risky behaviors than their heterosexual peers. This course examines these health disparities & considers how structural factors including, discrimination, homophobia, unequal rights & protections under the law, & unequal distribution of health services, shape health behaviors & create health risks for LGBT individuals
|
30 |
3 |
| PUHE-GE 2357 |
This seminar course examines the core interdisciplinary theories, knowledge, research, & methods evidenced in in understanding LGBT health. The course introduces students to the main conceptual frameworks for the study of LGBT individuals & communities and overviews existing knowledge about LGBT health in the United States across the lifespan. The course highlights research design, measurement, ethics, & analysis issues in population research in LGBT health. Local experts on LGBT health will serve as guest lecturers & provide in-depth explorations of their most recent research findings, ranging from cell to society.
|
30 |
3 |
| FOOD-GE 2101 |
Budget procedures & statistical methods for decision making through a review of accounting systems & food business methods for financial analysis
|
30 |
3 |
| FOOD-GE 2107 |
Examination & analysis of politicos, procedures & methods needed to effective management of personnel in the food & food service industries.
|
30 |
3 |
| NUTR-GE 2042 |
Principles & application of nutrition for healthy mothers, infants, children, & adolescents with emphasis on current research related to normal growth & development.
|
30 |
3 |
| NUTR-GE 2037 |
Study of the research basis of diet therapy for the principle nutrition related disease conditions through analysis of case histories. The relationship of food & nutrition to medicine: physiological & clinical basis of disease processes & medical, surgical & diet therapies for acute & chronic disease conditions, through lectures, case discussions, assigned readings, programmed learning guides, & class presentations. Course is restricted to diet interns.
|
45 |
4 |
| NUTR-GE 2220 |
Analysis of research, programs, & services related to the interaction between nutrition & aging, with emphasis on role of nutrition in comprehensive geriatric care
|
30 |
3 |
| NUTR-UE 1265 |
Course covers a basic overview of fitness & exercise physiology & the associated nutritional issues for students with an interest in health sciences or biological sciences. Previous knowledge of basic human nutrition & physiology concepts is required for this course.
|
45 |
3 |
| NUTR-GE 2021 |
Practical experience in writing reports, articles, pamphlets, & other information materials in the student’s primary area of interest in nutrition, along with studies of classic readings in the field.
|
10 per unit |
1-3 (var) |
| NUTR-UE 0119 |
Introduction to nutrition science & its role in health & society: nutrient characteristics, requirements, & food sources, energy balance, weight control, dietary guides & food planning, & social & economic factors that affect food production & consumption.
Liberal Arts Core/CORE equivalent – satisfies the requirement for Natural Sciences.
|
45 |
3 |
| NUTR-UE 1269 |
Analysis & application of the physiological, biological, & biochemical basis for differences in nutritional requirements throughout the principle stages of the life cycle - pregnancy, infancy, childhood, adolescence, adulthood, older adulthood - & the ways in which social & environmental factors influence nutritional status at each stage.
|
45 |
3 |
| NUTR-GE 2178 |
Theory & analysis of nutrition assessment methods in community & clinical settings. Dietary, clinical, anthropometric, & biochemical assessment methods & their limitations & strengths are discussed using current research.
|
45 |
3 |
| NUTR-GE 2198 |
This course integrates medical nutrition therapy & education with psychodynamics theory & technique to increase the efficacy of nutrition care in short- & long-term health care settings. Through the use of advanced cases & related theory, core learning methods include classroom discussion, role play, weekly logs, process recordings, & supervision.
|
30 |
3 |
| NUTR-GE 2199 |
Principles, methods, & materials for teaching nutrition to diverse groups in a variety of settings.
|
30 |
3 |
| NUTR-GE 2196 |
Emphasis on broadening knowledge & skills in physical assessment applied to the nutrition evaluation of individuals.
|
30 |
3 |
| FOOD-GE 2215 |
An accelerated survey of basic principles of nutrition applied to food studies: nutrient functions, nutritional requirements, food composition, menu planning & assessment, food safety, dietary patterns, diet & health issues, dietary recommendations, food products for nutritional purposes. For students with no previous training in nutrition or health.
|
30 |
3 |
| NUTR-GE 2213 |
Introduction to the concepts, principles, & scope of practice of public health nutrition. The course emphasizes the distinction between population-based & individual-based approaches to prevention & alleviation of diet-related conditions, & the societal, economics, environmental, & institutional barriers to improving the nutritional status & health of diverse population groups.
|
30 |
3 |
| NUTR-GE 2000 |
Introduction to academic & professional resources at New York University & to career opportunities in nutrition. Class meets five times during the first semester of study.
|
5 |
0 |
| NUTR-GE 2222 |
Definition, diagnosis, assessment, & determinants of eating disorders from the nutritionist?s perspective, with an emphasis on team approaches to treatment.
|
30 |
3 |
| NUTR-UE 1064 |
Study of the role of nutrients in the human body at the cellular level & in metabolism
|
45 |
3 |
| NUTR-GE 2192 |
Fundamentals of nutrition epidemiology focused on the collection, analysis, & interpretation of data on dietary intake & nutritional status of diverse population groups. The course emphasizes critical evaluation of dietary assessment methods & the results of research studies associating intake of foods & nutrients or food consumption patterns with the risk of cancer, coronary heart disease, & other chronic diseases.
|
30 |
3 |
| NUTR-GE 2041 |
Principles of nutrition applied to disorders of infants, children & adolescents, with emphasis on current research; evaluation of diets of healthy children.
|
30 |
3 |
| PUHE-GE 2374 |
This course provides an overview of reproductive health policies & practices in the United States. For each topic presented, students will take a critical look at the major policies that affect the provision & access to health care & the resulting health outcomes & disparities. Students are asked to review the trends in reproductive health care practice in the United States & have the opportunity to identify & practice health education skills that can impact health care outcomes.
|
30 |
3 |
| PUHE-UE 1321 |
Introduction to the theories of health behavior that guide many public health interventions. Compares & contrasts the assumptions of different theories in shaping health behavior, & examines the ways in which such theories are currently employed in public health interventions. Students will undertake a semester long project applying the skills gained in class to a public health problem they identify on the college campus.
|
60 |
4 |
| PUHE-GE 2365 |
Develops writing to audiences, including the general public, legislators, government officials, academics and healthcare providers. Students will explore a variety of writing forms commonly used in the practice of public health. They will develop and enhance their writing skills in order to commuicate written public health messages effectively with a given audience.
|
30 |
3 |
| PUHE-GE 2349 |
Research methods for identification of population-based needs for public health intervention, development of programs to meet those needs, & evaluation of the effectiveness of the intervention. Application of research methods to proposal writing, budget, planning, project management, & methods of program evaluation. Students research the need for a public health intervention through a formal needs assessment, conduct the intervention, evaluate its impact, & describe these events in a formal paper & presentation. This research project in the culminating experience for the program.
|
30 |
3 |
| NUTR-GE 2060 |
Identification of population-based needs for nutritional intervention & methods for development of programs to meet those needs. Through fieldwork, students assess need for nutrition programs & develop a formal intervention plan to meet the identified needs. The course is designed primarily for students interest in public health nutrition, community nutrition, & nutrition education, & for professionals working in related fields.
|
20 |
2 |
| NUTR-GE 2030 |
Supervision, discussion, & analysis of nutrition field experience - observations, practice, or service delivery - in public health agencies or programs.
|
10 |
0 |
| PUHE-GE 2030 |
Supervision, discussion, & analysis of nutrition field experience - observations, practice, or service delivery - in public health agencies or programs.
|
10 |
0 |
| PUHE-UE 1327 |
Familiarizes students with the practice of public health, introducing them to the various settings & arenas in which public health professionals work. Through discussions with professionals in the field, students gain exposure to the roles & responsibilities of the public health workforce, & consider the different contributions & limitations of various efforts.
|
60 |
4 |
| PUHE-GE 2315 |
Examination of public health issues through the lens of film & fiction illustrating how narrative works provide dramatic insight into the multifaceted nature of public health problems, the complex circumstances giving rise to them, & the factors influencing responses. Discussion will include militarism, gender inequality, economic conditions, drug trafficking, occupation, pandemic disease, the interrelatedness of these problems & the diverse geographic regions affected by them.
|
30 |
3 |
| FOOD-GE 2061 |
Theoretical & applied aspects of research design, data analysis, & interpretation. Students conduct, analyze, & present an evaluative or applied research project in food studies. Should be taken in the last year of study in the master's program.
|
30 |
3 |
| NUTR-GE 2061 |
Theoretical & applied aspects of research design, data analysis, & interpretation. Students teams conduct, analyze, & present an evaluative or applied research project in nutrition. Should be taken in the last year of study in the master’s program.
|
30 |
3 |
| NUTR-GE 2063 |
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 & 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.
|
45 |
2 |
| FOOD-UE 1118 |
Examines both theoretical & applied aspects of research design, data analysis, & interpretation. Through readings, class discussion, guest lectures & written assignments, student will gain a thorough understanding of & practice in the components of good food-focused research. Topics include: articulating a research question, locating & using primary & secondary source information, conducting original research, & structuring & executing a research project.
|
30 |
2 |
| FOOD-GE 2190 |
Introduction to the design, interpretation, & evaluation of research in food studies. To be taken first semester of the master?s program.
|
30 |
3 |
| NUTR-GE 2190 |
Introduction to the design, interpretation, & evaluation of research in nutrition. To be taken first semester of the master’s program.
|
30 |
3 |
| PUHE-GE 2361 |
Review of research & original writings related to public health. Application of research methodology to problems in public health.
|
30 |
3 |
| PUHE-GE 2190 |
Introduction to the design, interpretation, & evaluation of research in public health. To be taken first semester of the master’s program.
|
30 |
3 |
| NUTR-GE 2280 |
This course will explore selected current topics in advanced nutrition through the critical analysis of pertinent original research publications and class discussion.
|
10 per pnt |
1-6 (var) |
| NUTR-GE 2284 |
No Course Description Available
|
10 per pnt |
1-6 (var) |
| NUTR-GE 2289 |
This course provides specialized instruction in the emerging research of prevention and control of cancer, a top cause of death among Americans. It will cover topics related to epidemiology and prevalence of cancer in the US and behavioral risk factors. Student will be able to integrate critical appraisal of the literature and bibliographic search concepts and techniques. Students will be able to describe the role of diet and diet-related lifestyle factors in the etiology and prevention of cancer and interpret this information for practice
|
10 |
1 |
| NUTR-GE 2286 |
This class is designed to strengthen students? clinical nutrition knowledge specifically as it relates to the management of acute Gastrointestinal Diseases & the consequences of major GI surgery. The course will have a surgical emphasis but will also cover non-surgical GI disease & the medical literature as it related to nutrition support. Students will expand their knowledge on the digestion & absorption through gaining a thorough understanding of the consequences of short bowel & 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.
|
10 per pnt |
1-6 (var) |
| NUTR-GE 2288 |
This course deals with ethical values & moral judgments of right & wrong & good & bad -- related to the consequences of food production & marketing, dietary advice, & food choices for nutrition & public health. Through case studies involving extensive reading & analysis, it investigates current ethical dilemmas in such areas as the effects of industrial & alternative agriculture on farm animals. farm workers, & the environment; food product advertising, & marketing; food labeling; regulation of food safety; food assistance to the poor; food aid to developing countries; creation of nutritional standards; & dietary advice to the public. Each case examines the ethical implications of current practices from the standpoint of diverse stakeholders in food systems: producers, marketers, government officials, health professionals, & the public.
|
30 |
3 |
| NUTR-GE 2283 |
Ethics & ethical issues relevant to nutrition & health care. Emphasis is placed on the integration & application of ethics in clinical decision making across a variety of settings. Case studies provide students with opportunities to apply the Code of Ethics for the Profession of Dietetics & models of ethical deicision making in preventive, therapeutic, supportive, & palliative care with individuals & families across the life course & from diverse populations.
|
10 |
1 |
| NUTR-GE 2282 |
No Course Description Available
|
10 per pnt |
1-6 (var) |
| NUTR-GE 2291 |
Students will explore the various types of ketogenic diets (KD) & applications, primarily in pediatric & adult epilepsy but also in other emerging areas, such as cancer & Alzheimer’s. They will review the scientific evidence to support the use of the KD & consider the nutritional implications & practical applications. The culminating project will utilize the kitchen to prepare & evaluate different ketogenic meals.
|
10 |
1 |
| NUTR-GE 2290 |
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.
|
30 |
3 |
| NUTR-GE 2293 |
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 & nutritional requirements for brain health; current research on brain aging & how food can slow down or even prevent age-related disease like Alzheimer’s & dementia; menu planning & assessment; dietary patterns associated with long-lasting brain health; recommendations & food products for neuro-nutritional purposes. For students with previous undergraduate training in nutrition or health.
|
15 |
1 |
| NUTR-GE 2287 |
No Course Description Available
|
10 per pnt |
1-6 (var) |
| NUTR-GE 2292 |
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.
|
30 |
3 |
| NUTR-GE 2285 |
No Course Description on File
|
10 per pnt |
1-6 (var) |
| PUHE-GE 2355 |
Study of the social, psychological, & cultural determinants of health behavior & consideration of their meaning for public health professionals in domestic & international community settings. the course addresses conditions & phenomena that affect people's understanding, acceptance, & use of health information &, therefore, the design, implementation, & evaluation of community health interventions.
|
30 |
3 |
| FOOD-GE 2106 |
This course introduces students to the concepts, frameworks & models to systematically build successful, socially-conscious businesses that are both sustainable & public health-driven. Topics will include how to 1) identify & analyze need-gaps, 2) develop a sustainable-food business concept, 3) identify a profitable niche in the global, social-justice oriented market, & 4) raise capital in innovative ways. The course will also provide access to domain-specific resources including key industry participants, industry experts & research partners.
|
35 |
3 |
| NUTR-GE 2045 |
Evaluation & application of nutrition concepts related to the energy, fluid & nutrient requirements of athletes & physically active individuals: diet related physiology, trends in sports nutrition, special conditions affecting athletic performance & techniques for counseling athletes.
|
30 |
3 |
| FOOD-GE 2038 |
Development of plans for marketing food & beverage products & services through evaluation of data on quality management, competition, advertising, & consumer & market research.
|
30 |
3 |
| FOOD-GE 2260 |
No Course Description Available
|
35 |
2/3 (var) |
| FOOD-GE 2261 |
Sustainability of our food systems - & the communities in which they operate - will be a core focus of this field trip-based course. Using Eastern Long Island as a local case study, we will explore the rationale for, & issues & innovations in, sustainable development, as illuminated by the agriculture, aquaculture, wine industry, & restaurants of Long Island’s North & South Forks. The course will include visits to farms, wineries, scallop & oyster fisheries, food businesses, farmers markets, & restaurants, as well as lectures by pioneering land preservationists, community developers, farmers, winemakers, beekeepers, & others.
|
35 |
2 |
| FOOD-GE 2262 |
Sustainability in the Urban Environment: Urban policy makers began have embraced local food systems as a solution to a myriad of urban problems, including lack of green space and a dearth of healthy food availability. As part of this shift in policy, cities and other jurisdictions have encouraged production in the urban environment. But at the local and state levels, such policies are often based on a vision of how food might be grown in a city, and do not consider the feasibility or viability of such ventures. Nor do the policies consider how much of a contribution urban farms might make to urban food supplies. This course studies, in an experiential context, questions such as: much food can urban farms supply? Do farms even have to produce food? What are the differences between urban farms that have claimed nonprofit status, acting more as educational facilities than as commercial farms.
|
30 |
3 |
| NUTR-UE 0085 |
Introduction to the foods of various world regions & the techniques used to prepare them through hand-on food preparation, demonstrations, lectures & field trips.
|
60 |
3 |
| FOOD-GE 2183 |
Introduction to foods from various nationality groups through lectures, demonstrations, & field trips.
|
30 |
2 |
| FOOD-GE 2013 |
How food is used as a tool in social movements across cultures & time. Some of the themes of the course are food & revolutions, food as a form of social resistence & food as an apparatus for government policies. Students will learn that food’s highly flexible meaning can be both a force for change as well as oppression.
|
30 |
3 |
| FOOD-GE 2205 |
Examination of theoretical literature commonly employed and debated in the field of food studies. Through the work of such established scholars as Freud, Elias, Foucault, de Certeau, Veblen and Barthes, understand their usefulness to recent scholarship in the developing field of food studies. Students focus on the practical task of developing useful tools, such as methods, techniques and concepts, for their own research agendas.
|
30 |
3 |
| NUTR-UE 0120 |
Theory & practice of nutritional education & dietary behavior change; methods of nutrition counseling in a variety of settings.
|
30 |
2 |
| PUHE-GE 2310 |
The course will address special topics in heal communications including provider-patient commonucations, intercultural health communications, constituency relations, lessons learned from the AIDS crisis, special consideration in parental & family communicationsd, key challenges in childhood obesity communications, & communications success stories. Case studies, mini-lectures, guest speakers & student facilitated discussions will be used to illustrate all topics.
|
30 |
3 |
| FOOD-UE 1210 |
Examination of food from historical & transnational perspectives. Topics considered are: the origins of agriculture, the phenomenon of famine, the co-evolution of world cuisines & civilizations, the international exchange & spread of foods & food technologies following 1492, issues of hunger & thirst, & the effects of the emergent global economy on food production, diets, & health.
|
30 |
2 |
| PUHE-UE 1325 |
Focuses on the relationship of risk behavior to social context. Includes discussion of the distribution of different types of risk factors across the U.S. population over the past fifty years, paying particular attention to class, race, geographic region of the country & age. Examines the historical policy approaches to addressing risk behaviors & social issues such as substance abuse, violence, & forms of sexual behavior. Emphasis will be placed on the ways in which social interpretations of behaviors have contributed to the development of public health interventions to address them.
|
60 |
4 |
| FOOD-GE 2036 |
Investigates the final stage of the food system, water & waste disposal, as it is manifested in the urban metropolis. This course also draws upon the historical underpinnings of the systems used to manage water & waste, but also the underlying issues of purity & contamination that these systems are also designed to address. Issues include water & waste in relation to changing landscapes & demographics, enmeshment in urban policymaking, & competing notions of environmentalism.
|
30 |
3 |
| NUTR-GE 2194 |
Evaluation & application of theories of weight control & eating behavior to weight reduction & maintenance programs, with emphasis on development of scientifically based methods to promote appropriate body weight.
|
30 |
3 |
| PUHE-GE 2319 |
A ?hands-on? approach to grant writing including development of skills in locating potential funding sources & the use of appropriate grant-writing style & technique. Students are guided through the development of a grant proposal, from locating sources of funds; through development of program objectives, background, & methods; to the peer review process.
|
30 |
3 |