Nutrition Courses

Foundations of Health and Human Nutrition 

(4 Credits)

Science of nutrition as it relates to individual food choices, health behaviors, public health. Health topics include wellness, obesity, eating disorders, sports nutrition, prevention of chronic disease. Nutrients and nutritional needs across the lifespan. Issues facing society including food safety, biotechnology, use of supplements and botanicals.

Nutrition Interventions

(4 Credits)

Nutritional biochemistry and cellular homeostasis are integrated with nutrition intervention in the prevention and treatment of chronic disease.

Foods

(4 credits)

Examines the many facets of the modern food supply from production and processing to distribution, marketing, and retail. Systems approach to foods studies considers geopolitical, agricultural, environmental, social, and economic factors along the pathway from harvest to health.

Weight Management

(4 Credits)

Review of current research on weight management strategies including physical activity, nutrition, medical intervention and psychology of change. Other topics will include intuitive eating, hunger regulation, body image, eating disorders, and popular weight loss supplements.

Community Nutrition

(4 Credits)

Examines the food environment in the local community from the public health perspective. Explores where people get their food, what influences this decision and various aspects of the local food movement including access to healthy food, urban agriculture, farmers markets, and farm-to-school programs.

Cultural Nutrition

(4 Credits)

Every day people throughout the world must procure, select, prepare and consume food to sustain life. The manner in which they do this reflects complex interrelationships and interactions among the individuals their culture and the world in which they live. These activities related to food are called food ways. Food preferences a part of foodways are largely subject to cultural forces. Cultural causes may determine food combinations eaten and may result from environmental conditions social determinants personal factors and situational factors. A biocultural perspective will be used to integrate culture and nutritional considerations. 

Physical Activity in Health and Disease

(4 Credits)

Impact of physical activity on individual and public health. Overview of physiological adaptations to activity, exercise prescription, exercise epidemiology, and prevention of chronic diseases. Public health recommendations for activity in the U.S. population, and the effects of the built environment on activity.

Nutrition and Metabolism I

(4 Credits)

Metabolic/physiologic concepts related to energy balance, carbohydrate, and protein nutrition. Addresses energy producing pathways, as well as food sources, digestion, absorption, and utilization of carbohydrates, protein, and various micronutrients. Additional topics include low carbohydrate diets, vegetarianism, protein deficiency, and inborn errors in carbohydrate, and protein metabolism.

Nutrition and Metabolism II

(4 Credits)

Discussion of normal lipid components of animal tissues, with review of their metabolism and physiological functions. Topics include digestion, absorption, transport, and utilization of dietary fats, cholesterol, and fat-soluble vitamins. Discusses in depth the roles played by lipids and various micronutrients in altering risk of atherosclerosis.

Nutrition and Metabolism III

(4 Credits)

Advanced study of biologically essential minerals and vitamins. To include absorption, transport, function, storage, excretion; imbalance, deficiency and toxicity; dietary structures; role of these nutrients in prevention of diseases directly or indirectly.

Women's Health, Maternal & Infant Nutrition

(4 Credits)

This course is designed to address the many challenges that women belonging to various multicultural groups face in the area of health care. Influence of maternal and infant nutrition on the health of populations. Nutrition-related physiological, psychological, and social factors in pregnancy, lactation, and infancy. Application of evidence-based approaches to maternal and infant nutrition. Recommendations and interventions for populations and high-risk individuals.

Pediatric & Adolescent Nutrition

(4 Credits)

Addresses the influence of nourishment on growth, development, and behavior of children, including children with special health care needs, in both individual and population-based environments. Includes principles of nutrition and assessment, critical evaluation of normative data, clinical and community nutritional care, and family-centered care.

Geriatric Nutrition

(4 Credits)

Nutritional needs of the elderly and meeting those needs in terms of cultural economic emotional and physical influences; assessment techniques and special diets related to health problems; programs for improving nutritional status of the elderly.

Nutrition Education

(4 Credits)

Examines theory-based design and delivery of nutrition education including conducting needs assessments, developing lesson plans, activities, visual aids, and evaluation material. Explores design features of written, oral, and technology-based nutrition education materials and initiatives. Addresses different learning styles, cultural groups, and literacy levels.

Food Safety & Public Health

(4 Credits)

Presentation of emerging issues in food safety and toxicology, microbiology, sustainable agriculture, and biotechnology. Examines international and national policies that promote regional solutions for a safe food supply and access to nutritious foods.

Nutritional Anthropology

(4 Credits)

Examines the interrelationships between biomedical, sociocultural, and ecological factors, and their influence on the ability of humans to respond to variability in nutritional resources. Topics covered include diet and human evolution, nutrition-related biobehavioral influences on human growth, development, and disease resistance.

Understanding Dietary Supplements

(6 Credits)

This course provides an overview of the dietary supplement industry current regulations product development process and marketing of products. Students will learn how to critically evaluate dietary supplements in terms of claims efficacy and safety.

Dietary Supplement Laws & Regulations

(4 Credits)

Dietary supplements are playing an ever increasing and influential role in human nutrition. This course provides students with a thorough understanding of the laws and regulations that govern the use manufacturing and marketing of dietary supplements in the USA. Students will become familiar with the political process and historical setting by which dietary supplement laws and regulations have come into being.

Nutritional Counseling for Chronic Disease

(4 Credits)

Epidemiology/pathophysiology of chronic disease related to nutrition (e.g., obesity, cardiovascular disease, osteoporosis, hypertension, diabetes). Examines nutritional intervention strategies and counseling skills that pertain to chronic disease prevention and management. Builds appropriate knowledge base and skills levels needed to create appropriate care plans and counseling strategies designed to meet individual client assessment/counseling situations.

Industrial Biochemistry & Nutrition

(4 Credits)

This class is designed to provide students with the practical knowledge and skills related to the research & development, quality assurance, and other manufacturing aspects of dietary supplements and related natural products in an industry setting.

Sports Nutrition

(4 Credits)

Covers the essentials of human nutrition that improve and sustain optimal performance for sport and exercise. Discusses the effect of eating disorders (in both male and female athletes), weight management, and sport nutrition resources.

Nutrition Communications

(4 Credits)

Instruction and experience in communicating effectively as nutrition professionals. Written and oral communication skills and instruction and experience in review of manuscripts and educational materials. Taught by faculty and experts with a wide range of communications experience.

Nutritional Biochemistry

(4 Credits)

This course is designed to give students a thorough working knowledge of cellular biochemistry and genetics as it pertains to human physiology, nutrition, and metabolism. Background material will be supplemented and reinforced through study of relevant systems and disease states.

Metabolism of Macronutrients

(4 Credits)

Metabolism of carbohydrates fats proteins and other related topics with emphasis on the regulation of energy metabolism and chronic disease.

Metabolism of Micronutrients

(6 Credits)

Biochemical and physiological role of vitamins minerals and trace elements in maintenance of homeostasis in humans. Nutrient deficiency and toxicity syndrome and application of inborn errors of metabolism are discussed as case studies.

Management of Nutrition Services

(4 Credits)

Examines healthcare policy and administrative issues that impact delivery of nutritional services in different healthcare settings. Topics include organizational behavior, productivity, project management, financial reporting, and human resources.

Food Development

(4 Credits)

This course covers principles of food science, management techniques of food preparation, the development of recipes and menus.

Eating Disorders: Prevention and Treatment

(6 Credits)

Examines prevention of eating disorders focusing on current prevention programs and research. Creation of pilot prevention program will be required.

Clinical Assessment and Research Methods

(1-12 Credits)

Techniques used to assess nutritional status are discussed and practiced including analysis and interpretation of food intake body composition energy expenditure biochemical indices and physical anthropometric measurements. Clinical and research applications are emphasized. Biochemical Laboratory methods to assess nutritional status will be perfor