Courses Taught by Susan Aaronson

NUTR547: Food Science

  • Graduate level
  • Residential
  • Winter term(s) for residential students;
  • 2 credit hour(s) for residential students;
  • Instructor(s): Aaronson, Susan (Residential);
  • Offered every year
  • Last offered Fall 2019
  • Prerequisites: Organic Chemistry
  • Description: An examination of food composition and the chemical and physical changes that result from food processing, preparation and cooking. Discussion of foods as complex systems containing a wide variety of chemicals including nutrients, phytochemicals, functional ingredients, natural or transferred toxins and additives. Discussion of changes in chemicals with different types of food preservation. Consideration of health risks associated with dietary exposure to selected nutrients and other chemicals. Exploration of the role of sensory analysis related to food acceptance. Overview of important regulations related to the content of food products.

NUTR597: Precision Nutrition: Translating Science To Practice

  • Graduate level
  • Both Online MPH and Online MS
  • This is a second year course for Online students
  • Winter term(s) for online MPH students; Winter term(s) for online MS students.
  • 2 credit hour(s) for online MPH students; 2 credit hour(s) for online MS students;
  • Instructor(s): Aaronson, Susan Ball, Sarah (Online MPH); Aaronson, Susan Ball, Sarah (Online MS);
  • Prerequisites: NUTR 594, NUTR 595, NUTR 596
  • Description: In this novel course, students will understand, translate and incorporate the emerging fields of nutrigenetics, nutrigenomics, culinary medicine and the microbiome into personalized nutrition practice grounded in public health principles.
  • Learning Objectives: 1 Demonstrate literacy comprehension regarding the emerging science of precision nutrition. 2 Understand the role public health principles play in a precision nutrition approach 3 Describe the role of the microbiome and genetics in chronic disease prevention and treatment 4 Summarize the large precision nutrition randomized controlled trials 5 Explain how food and nutrients impact gene expression and the microbiome 6 Demonstrate how to incorporate culinary genomics into practice 7 Evaluate how genetics and the microbiome are currently being used in practice. 8 Translate current public health nutrition guidelines and recommendations to the individual using genetic and microbiome data. 9 Implement culinary techniques (food and nutrients?) to optimize health. 10 Determine if the current evidence supports the use of precision nutrition in practice and how it can be effectively applied
  • This course is cross-listed with .
Concentration Competencies that NUTR597 Allows Assessment On
Department Program Degree Competency Specific course(s) that allow assessment
Population and Health Sciences MPH Recommend evidence-based interventions that engage broad and diverse community stakeholders for population health improvement PUBHLTH515, EPID591, NUTR597, PUBHLTH511

NUTR796: Special Topics in Nutritional Sciences

PUBHLTH309: Hunger in America: Building Skills to Feed Communities

  • Undergraduate level
  • Residential
  • Winter term(s) for residential students;
  • 3 credit hour(s) for residential students;
  • Instructor(s): Aaronson, Susan Bauer, Kate (Residential);
  • Prerequisites: None
  • Advisory Prerequisites: None
  • Description: Food insecurity, or a lack of consistent access to enough food for an active, healthy life, affects 1 in 8 Americans, and nearly 1 in 3 University of Michigan students. Food insecurity is caused by the intersection of a wide range of factors, from personal cooking skills to neighborhood food access to federal food policies. For this reason, fighting food insecurity in the US requires advocates with diverse skills, knowledge, and perspectives working together. This course seeks to provide students at the University of Michigan with these skills, knowledge, and perspectives, allowing them to become leaders to improve their own health and wellbeing and that of their communities and nationwide. To accomplish this, the course will integrate community visits; in-classroom, hands-on activities; and instructor-guided seminars to help students understand the experience and impacts of food insecurity across critical life stages of development (children, young adults, seniors).
  • Learning Objectives: Identify the relationships between social, economic, community, and personal circumstances that contribute to food insecurity. (Competency 1) Describe how food insecurity impacts social, physical, mental, and intellectual wellbeing. (Competency 1) Understand the role of community-based resources in combating food insecurity. (Competency 1) Understand the role that state and federal nutrition assistance programs have in addressing food insecurity and mitigating impacts of food insecurity. (Competency 1) Design nutritionally-adequate and financially-feasible menus for vulnerable individuals and families. (Competency 2) Demonstrate ability to access and purchase low-cost, nutritionally adequate food that aligns with federal food assistance requirements. (Competency 2) Demonstrate ability to prepare basic, affordable, socially-acceptable and nutritionally-balanced meals. (Competency 2)
  • Syllabus for PUBHLTH309