Nutritional Sciences Courses

NUTR510 Nutrition in the Life Cycle

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Anderson, Olivia
  • Prerequisites: Introductory biology and introductory chemistry
  • Description: Nutrition in the Life Cycle will cover nutritional needs of individuals during critical stages of development. Students will learn about the biological basis for nutritional requirements in normal development and maintaining health in adulthood. Consequences of over- and under-nutrition and how to identify and address these issues will be discussed.
  • Course Goals: • Identify the macro- and micronutrients critical for normal human growth and development • Develop an understanding for the biological basis of nutrient requirements during pregnancy and lactation, infancy, childhood, adolescence, adulthood, and older adulthood (65+) • Recognize the health consequences of under or excess nutrient intake at critical life stages • Understand the rationale for development of dietary guidelines and major nutritional interventions • Understand how additional lifestyle factors (e.g., sleep, exercise) can affect nutrient requirements • Identify socioeconomic and cultural barriers to meeting nutrient needs • Develop an understanding of methodological aspects of the research regarding nutrition in the life cycle
  • Competencies: • Explain the importance of nutrient intake for normal human development and health maintenance throughout the life cycle • Apply biological knowledge of nutrient requirements during critical life stages to address health consequences of a nutrient imbalance • Explain the purpose of dietary guidelines in the United States • Discuss the justification for major nutritional interventions that have occurred in the United States to address health concerns due to nutritional imbalance • Evaluate lifestyle factors when considering nutritional needs of individuals across the life cycle • Demonstrate knowledge and awareness of barriers in our society that prevent individuals to meet nutritional needs • Demonstrate interpretation of methodological aspects and results of the research regarding nutrition in the life cycle
  • This course is cross-listed with PUBHLTH310.

NUTR540 Maternal and Child Nutrition

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Cole, Suzanne
  • Description: This course provides a comprehensive introduction to the nutritional requirements of pregnancy, lactation, infancy, childhood, and adolescence. Main topics include: physiologic and metabolic adaptations of pregnancy and lactation, maternal nutrition during pregnancy and lactation, composition of human milk and formula, feeding practices of infants and toddlers, and the nutrient requirements of infants, children, and adolescents. At the conclusion of this course, students will have gained a sufficient foundation in maternal and child nutrition to better understand the relevant scientific literature. Didactic lectures and guest presentations accompanied by class discussions will provide a breadth of maternal and child nutrition knowledge.

NUTR547 Food Science

  • Graduate Level
  • Fall term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Aaronson, Susan
  • Offered every other year
  • Last offered Fall 2009
  • 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.

NUTR555 Foundations of Sustainable Food Systems

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Jones, Andrew
  • Prerequisites: None.
  • Advisory Prerequisites: An introductory course in biology, environmental science, ecology, urban planning, food policy, epidemiology, and/or human nutrition
  • Description: This course teaches about food systems through interdisciplinary, experiential learning and dialogue-based inquiry. In addition to learning how to bridge worldviews and apply systems thinking, students will study the unique perspectives of public health nutritionists involved in addressing complex food systems problems.
  • Course Goals: During this course, students will: 1) study the characteristics, outcomes, objectives and values of different contemporary food systems in the Global North and South; 2) analyze and critique peer-reviewed literature examining the processes and outcomes of food systems models through an interdisciplinary lens; 3) practice communicating ideas about food systems in oral presentations to peers in a group setting; 4) participate as a member of a multidisciplinary team; 5) engage with food systems stakeholders in classroom and field settings; and 6) explore their own and others' diverse values and viewpoints about food systems based on supporting evidence.
  • Competencies: Upon completion of this course, students will be able to: 1) describe key concepts across disciplines and perspectives related to sustainable food systems; 2) evaluate assumptions and values about food systems that underpin one's own thinking and that of others; 3) apply and synthesize scientific evidence in support of arguments that address food systems research questions; 4) analyze and critically evaluate food systems research results for evidence-based assessments and ethical decision-making; 5) communicate clearly and effectively about food systems through writing and oral presentations in a professional setting of diverse peers; and 6) engage in respectful dialogue, collaborative teamwork, and problem-solving with those of differing viewpoints and backgrounds.

NUTR578 Practical Projects

  • Graduate Level
  • Fall, Winter, Spring-Summer term(s)
  • 1-4 Credit Hour(s)
  • Instructor(s): Staff
  • Description: Practical Projects is the application of theory and principles of Nutritional Sciences to individual community-based public health settings. Course requirements include an approved practical project related to Nutritional Sciences in consultation with a faculty advisor. The experience is documented in an integrative paper demonstrating the scientific application of NS theories and principles to the practical project. May be elected more than once. Enrollment is limited to NS students with at least two full terms completed prior to registration.
  • Course Goals: To provide students with the opportunity to apply theory and principles of Nutritional Sciences to individual community-based public health settings.
  • Competencies: Depending upon the agency and type of work, the following competencies will be met: 1.Gather, evaluate and interpret nutrition information to assess, plan, implement, and evaluate food and nutrition programs. 2.Utilize appropriate nutritional assessment methods to prioritize nutrition concerns of individuals and target populations. 3.Assess populations in organizational and population-based settings through collection of quantitative and qualitative data. 4.Apply theoretical frameworks and research evidence to inform public health actions. 5.Apply epidemiologic and statistical methods to nutrition assessment, action, and/or evaluation.

NUTR585 Food Service Management

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Haas, Lindsay
  • Offered every year
  • Last offered Winter 2015
  • Prerequisites: Grad status
  • Description: This course examines the principles of food systems management, defing and applying management theories and functions in food and nutrition settings. Human, material and facility management will be discussed. Students gain an understanding of the tools available for managing effective and efficient food and nutrition organizations. Purchasing and inventory techniques will be examined. Using the foodservice systems model as a guide, it shows students how to transform the human, material, facility and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction and financial accountability. This course will cover cost control, methods that are specific to managing food service operations, including food waste and theft.

NUTR600 Professional Development in the Nutritional Sciences

  • Graduate Level
  • Fall term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Anderson, Olivia
  • Prerequisites: Grad Status, Completion of approved internship, research or practical experience
  • Description: This is a capstone course for Nutritional Sciences Master of Public Health students as they transition from a novice to an expert from the first to second year of the degree program. In this course, students will apply the knowledge learned from the curriculum and field experience to real-life applications.

NUTR621 Eating Disorders Prevention & Treatment

  • Graduate Level
  • Fall term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Sonneville, Kendrin
  • Prerequisites: STAT250 or STAT280 or BIOSTATS501/521 (concurrent)
  • Undergraduates are allowed to enroll in this course.
  • Description: This course is designed to introduce students to eating disorders using a public health framework. Students will examine primary, secondary, and tertiary approaches to eating disorders prevention and will be exposed to topics relevant to public health, including integrating obesity and eating disorders prevention.

NUTR624 Nutritional Epidemiology

  • Graduate Level
  • Fall term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Baylin, Ana
  • Prerequisites: EPID503
  • Advisory Prerequisites: EPID640 or similar
  • Description: This course is designed for Master students in the Department of Nutritional Sciences who are interested in conducting or better interpreting epidemiologic studies on nutrition and disease. The course will review methodological issues involved in the design, conduct, analysis and interpretation of studies investigating the relationship between diet and disease.
  • Course Goals: 1. Understand methodological concepts on Nutritional Epidemiology 2. Demonstrate a working knowledge of the main methods used in Nutritional Epidemiology 3. Synthesize and interpret the scientific literature on Nutritional Epidemiology

NUTR625 Nutrition and the Immune Response

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Mancuso, Peter
  • Prerequisites: any BIOLOGY course from 100-400
  • Description: Food and nutritional status have a profound influence on immune function. Food and nutritional status can maintain immune homeostasis, contribute to immune suppression, enhance chronic inflammation, or provoke an allergic response.The course consists of lectures on basic principles of immunology and presentations and discussion of peer-reviewed literature.

NUTR626 Controversial topics in the role of nutrition on chronic disease

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Baylin, Ana
  • Prerequisites: EPID 600/503 or equivalent or and BIOSTAT 501/521 or equivalent
  • Description: This public health oriented course will provide students the opportunity to advance their knowledge in nutrition and chronic disease research from a population perspective and help them to better interpret epidemiologic studies on nutrition and chronic disease.
  • Course Goals: Introduce students to the current state of knowledge regarding nutrition and chronic disease.
  • Competencies: Demonstrate a working knowledge of the basic principles of nutrition research, including basic pathophysiology. Demonstrate ability to synthesize and interpret the scientific literature on nutrition and chronic disease. Understand methodological concepts on nutrition and chronic disease research. Be able to evaluate nutritional prevention strategies and dietary guidelines implemented to reduce the burden of chronic disease.
  • This course is cross-listed with EPID 625 in the Epidemiology department.

NUTR630 Principles of Nutritional Science

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Anderson, Olivia; Bridges, Dave;
  • Description: This course presents foundational knowledge on nutritional metabolism of macronutrients. The digestion, absorption, transport, utilization and storage of macronutrients in humans are the focus. This course integrates biochemical and physiological aspects of nutrient utilization, interactions and metabolic regulation in humans.

NUTR631 Metabolism of Vitamins & Minerals

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Cole, Suzanne
  • Prerequisites: EHS 630
  • Description: This course provides an in-depth introduction to vitamin and mineral metabolism with particular emphasis on nutrient bioavailability and absorption, transport and tissue accumulation, regulation of nutrient metabolism and homeostasis, and nutrient function. Other topics include the health effects of inadequate and excessive micronutrient intake, methods used to estimate nutrient requirements and establish nutrient intake reference and upper limit levels. The depth of micronutrient metabolism covered in this course will provide a sufficient background for students to better understand the scientific literature of individual micronutrients. The course will consist of lectures on the major metabolic/regulatory topics for each micronutrient as well as discussions of nutrient-related topics from the current scientific literature.

NUTR633 Evaluation of Global Nutrition Programs

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Jones, Andrew
  • Advisory Prerequisites: At least one foundational course in both biostatistics and epidemiology.
  • Description: This course will provide students with an understanding of the principles of program evaluation with an emphasis on global nutrition programs. The course will create a space for discussion and practice in which knowledge can be applied to current global nutrition issues through research and critical analysis.
  • Course Goals: By the end of this course students are expected to be able to: 1) identify key principles related to the design, implementation, monitoring and evaluation of global nutrition interventions; 2) apply and synthesize these principles to develop a global nutrition intervention as well as a comprehensive, field-ready monitoring and evaluation plan; 3) formulate evaluation research questions based on a review of scientific literature; 4) develop an analysis plan for and analyze data from a publicly available global nutrition data set; 5) analyze evaluation research results published in a peer-reviewed document through the critical application of evidence-based evaluation principles; 6) communicate project narratives and research findings clearly, concisely and confidently in oral presentations to a group of peers in a professional setting; 7) lead and collaborate effectively as a member of a multidisciplinary team; 8) communicate in a professional manner with a "client" organization and identify how evaluation data would serve their needs; 9) conduct key informant interviews with stakeholders from a "client" organization; 10) engage in respectful classroom and online discussions with peers using scientific evidence to communicate and support diverse viewpoints.
  • Competencies: Upon completion of this course, students will have acquired experience in the following competencies: 1) understand key concepts and programs across the landscape of current global nutrition issues and interventions (aligned with Certificate in Global Health: Competency #1); 2) develop an appropriate global nutrition intervention and a plan for the monitoring and evaluation of the intervention (aligned with Certificate in Global Health: Competency #5); 3) apply epidemiological principles to the analysis of a quantitative data set in the public domain (aligned with Certificate in Global Health: Competency #3); 4) analyze and critically evaluate research results for making evidence-based policy recommendations; 5) communicate clearly and effectively in a professional setting of peers; 6) engage in respectful dialogue and collaborative teamwork with those of differing viewpoints and backgrounds.

NUTR636 Medical Nutrition Therapy I

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Hudson, Liz
  • Prerequisites: EHS 630
  • Description: Medical nutrition therapy and disease pathophysiology taught for malnutrition, starvation, metabolic stress, gastrointestinal, cardiovascular, pulmonary and neoplasm. Current controversies are briefly introduced. Clinical nutrition screening, assessment, use of clinical laboratory data, and physical assessment are also introduced.

NUTR637 Medical Nutrition Therapy II

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Han-Markey, Theresa
  • Prerequisites: EHS 636
  • Description: Applies nutrition support principles to various clinical disease states. Covers topics such as regulation of fluid and electrolytes in nutrition support, acid-base balance, and other aspects of parenteral nutrition. In addition, the pathophysiology and medical nutrition therapy for diabetes, renal and liver disease is taught.

NUTR638 Nutrigenomics

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Seo, Young-Ah
  • Advisory Prerequisites: College-level introductory biology, physiology, or equivalent coursework.
  • Description: This course aims to understand, in depth, the influence of genetics on micronutrient metabolism, and implications for human diseases including inherited inborn disease, metabolic disease, cancer, neurodevelopment, and neurodegenerative diseases, etc.
  • Course Goals: Students taking this course are expected to learn about: 1. Etiology, pathophysiology, and treatment of micronutrient related human genetic disorders 2. Interactions of micronutrients with human disease states 3. Influence of genetic variation on nutritional requirement 4. Role of genetics in human nutrient metabolism 5. Regulation of genetics on cellular and molecular metabolism
  • Competencies: After taking this course, students should be able to: 1. Understand etiology, pathophysiology, and treatment of human genetic disorders 2. Understand interactions of micronutrients with human disease 3. Identify clinical symptoms associated with the pathophysiology of human genetic disorders 4. Understand the cellular and physiological mechanisms that cause human genetic disorders 5. Suggest potential mechanisms by which specific dietary factors contribute to treatment of diseases
  • Learning Objectives: Students taking this course are expected to learn about: 1. Etiology, pathophysiology, and treatment of micronutrient related human genetic disorders 2. Interactions of micronutrients with human disease states 3. Influence of genetic variation on nutritional requirement 4. Role of genetics in human nutrient metabolism 5. Regulation of genetics on cellular and molecular metabolism

NUTR639 Pathophysiology of Obesity

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Mancuso, Peter
  • Prerequisites: NUTR 630
  • Description: This course provides a framework for understanding the etiology, pathophysiology, and treatment of obesity. The course content will emphasize the influence of physiologic factors that contribute to overconsumption of food, the pathophysiologic consequences of obesity, and current methods of treatment.

NUTR640 Nutritional Assessment

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Cole, Suzanne
  • Prerequisites: EHS 630, Nutrition Science
  • Description: This course provides a comprehensive introduction to the methods and approaches for conducting nutrition assessment of individuals and populations throughout the lifecycle. The course is structured into three assessment components: dietary, biochemical, and body size and body composition. Main topics include in-depth overview of the assessment methods, strengths and limitations of methodology, evaluation and interpretation of assessment data, sources of measurement errors, validity of assessment methods, and basic analytical approaches used to interpret assessment data.

NUTR642 Community Nutrition

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Cole, Suzanne
  • Prerequisites: EHS 630
  • Description: This course is a discussion of the principles and programs developed to improve the dietary intake and the nutritional status of individuals and groups within a community. Primary topics covered include: government and nongovernment nutrition-related programs, groups at nutritional risk, nutritional issues/concerns across the lifecycle, and an introduction to developing community-based nutrition intervention programs (needs assessment, intervention, and evaluation). Didactic lectures and guest presentations accompanied with an in-depth needs assessment and intervention project and a community service-learning component will provide students the opportunity to integrate and apply knowledge through a hands-on approach.

NUTR644 Global Food Systems Policy

  • Graduate Level
  • Fall term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Jones, Andrew
  • Prerequisites: None.
  • Description: This course will explore the process of developing policies in low- and middle-income countries that are targeted at altering the nature and functioning of food systems. We will assess policy contexts, stakeholders' priorities, the translation of policies into programs, and the impacts of policies on nutrition and health outcomes.
  • Course Goals: During this course, students will: 1) read and critically analyze food systems policy analysis and policy case studies; 2) practice communicating critical analysis of research and policies through formal presentations; 3) facilitate in-class discussion amongst peers; 4) practice designing and developing policy case studies that involve critical analysis of the policy process; 5) practice receiving constructive feedback from peers and incorporating it into theoretical thinking and writing; and 6) provide respectful and thoughtful feedback to their peers.
  • Competencies: Upon completion of this course, students will be able to: 1) understand definitions, concepts, and principles related to the policy process, the formation of food systems policies globally, and their impacts on nutritional outcomes relevant to public health; 2) analyze and critically evaluate food systems policies; 3) apply and synthesize evidence to design and develop policy recommendations for food systems change that have direct relevance to public health nutrition; 4) communicate clearly and effectively through oral presentations and discussions with diverse peers; and 5) engage in respectful dialogue with those of differing viewpoints and backgrounds.
  • Syllabus for NUTR644

NUTR646 Approaches in Nutrition Counseling

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Sonneville, Kendrin
  • Prerequisites: NUTR 636: Medical Nutrition Therapy I
  • Description: The aim of this course is to familiarize dietetics students with counseling strategies that can be used for nutrition behavior change. The course will emphasize both the art and the science of nutrition counseling, as well as the practical aspects of implementing counseling for dietary change.

NUTR650 Socio-ecological Approaches to Child and Adolescent Nutrition

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Bauer, Kate
  • Prerequisites: graduate student status,graduate student status
  • Description: This course utilizes a socio-ecological approach to provide a comprehensive introduction to issues and current debates related to public health nutrition among children and adolescents. Throughout the semester, woven through all of these topics, there will be extensive consideration of appropriate research methodologies and critical reading of current scientific literature.
  • Syllabus for NUTR650

NUTR651 Physical Activity and Nutrition

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Mancuso, Peter
  • Prerequisites: NUTR 630 KINES 540,,NUTR 630 KINES 540,NUTR 630 KINES 540,,NUTR 630 KINES 540
  • Description: Students will learn about the impact of physical activity on the nutrition requirements in active individuals and special populations with chronic disease. Students will also learn how to use exercise and diet modification for weight loss and maintenance through lectures and hands on activities.
  • Course Goals: 1) To understand nutrition, fluid and electrolyte requirements in sport, exercise and recovery; 2) To describe safety considerations for exercise in untrained, aged, and chronically ill; 3) To develop exercise prescriptions and understand the unique nutrition requirements for individuals with chronic illness; and 4) Use body composition data to design nutrition plans and prescribe exercise for weight loss and maintenance
  • Competencies: Students who have completed this course will be able to: 1) Describe the macro-and micro-nutrient and fluid and electrolyte requirements for exercise and recovery; 2)Develop safety guidelines for exercise in the untrained, aged, and chronically ill; 3)Develop meal plans that meet the nutritional requirements for individuals who are healthy and clinical populations with chronic disease engaged in exercise programs;4) Develop exercise prescriptions for special clinical populations with chronic illness; and 5) Interpret body composition data in order to develop meal plans and prescribe exercise for weight loss and maintenance
  • This course is cross-listed with KINES 543 in the Kinesiology department.

NUTR657 Nutrition, the Environment, and Cancer

  • Graduate Level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Zick, Suzanna; Colacino, Justin;
  • Prerequisites: BIOSTAT 502 or 522 or equivalent; EPID 503 or equivalent; and PHYSIO 502 or equivalent
  • Description: A large amount of research indicates that dietary and environmental factors impact the development and recurrence of various types of cancer. This course will survey both classic and emerging literature relevant to this topic in a structured discussion and journal club format.
  • Course Goals: The course will provide students with an opportunity to critically examine and discuss methodological issues around study design and analysis, to understand key concepts of, and to explore the biological mechanisms underlying the associations between diet, the environment, and cancer.,The course will provide students with an opportunity to critically examine and discuss methodological issues around study design and analysis, to understand key concepts of, and to explore the biological mechanisms underlying the associations between diet, the environment, and cancer.
  • Competencies: 1.) Identify sources of bias in nutrition and cancer research and anticipate their potential effects on estimates of association 2.) Weight evidence of the relationship between diet and cancer according to the relative methodological strength of scientific reports 3.) Understand the effects of timing, frequency, duration, and magnitude of exposure to nutrients and environmental exposures on the development of cancer. 4.) Link indicators used in epidemiological and clinical studies with the underlying biological processes they intend to measure. 5.) Integrate evidence from different sources into conceptual frames on nutrition, the environment, and cancer topics. 6.) Understand different strategies for analysis of epidemiological and clinical data in nutrition, the environment, and cancer research. 7.) Envision potential "next steps" to follow (what should be the next study) to build a complete conceptual frame on given cancer and nutrition or cancer and the environment topics.,1.) Identify sources of bias in nutrition and cancer research and anticipate their potential effects on estimates of association 2.) Weight evidence of the relationship between diet and cancer according to the relative methodological strength of scientific reports 3.) Understand the effects of timing, frequency, duration, and magnitude of exposure to nutrients and environmental exposures on the development of cancer. 4.) Link indicators used in epidemiological and clinical studies with the underlying biological processes they intend to measure. 5.) Integrate evidence from different sources into conceptual frames on nutrition, the environment, and cancer topics. 6.) Understand different strategies for analysis of epidemiological and clinical data in nutrition, the environment, and cancer research. 7.) Envision potential "next steps" to follow (what should be the next study) to build a complete conceptual frame on given cancer and nutrition or cancer and the environment topics.

NUTR677 Physical Growth and Maturation

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Peterson, Karen
  • Prerequisites: BIOS 513 or BIOS 523
  • Description: This course provides a comprehensive overview of the principles and methods to assess human physical growth and maturational tempo from conception through adolescence and among women of reproductive age. The selection, measurement, and interpretation of anthropometric indicators of growth and maturational tempo are discussed in detail. Public health applications are considered, including the use and limitations of reference growth curves; population trends in obesity, maturation, and stature; growth monitoring in the U.S. and in international public health settings and environmental influences on physical growth and maturation. Students will gain technical expertise in basic analysis and interpretation of growth data from population studies.
  • Course Goals: Gain knowledge of principles and methodological skills to assess human physical growth and maturation in key lifecycle periods relevant to public health research and practice in international and US settings,with emphasis on environmental health sciences and human nutrition.
  • Competencies: Understand characteristics of reference growth curves in US and international settings that affect interpretation of physical growth patterns and status in individuals and populations Understand indicators of physical growth and maturation in different lifecycle periods from conception to early adulthood/reproductive age Analyze and interpret physical growth measures in infants, children and adults in univariate and multivariable models Critically review literature on physical growth and maturation Apply methods to assess growth and maturation for a selected public health research or program setting
  • Learning Objectives: Characteristics of reference growth curves Interpretation of individual and population physical growth measures and indicators Selection and use of indicators of physical growth and maturational tempo across key lifecycle periods Determinants and sequelae of physical growth and maturation in key periods Analysis and interpretation growth data Interpret & critique literature on growth methods and applied research Application of indicators of growth and maturation in public health settings Application and interpretation of physical growth and maturation in environmental health sciences Integrate methods and apply to one lifecycle period

NUTR688 Research Topics in Nutritional Sciences

  • Graduate Level
  • Fall, Winter term(s)
  • 1 Credit Hour(s)
  • Instructor(s): Seo, Young-Ah
  • Prerequisites: None
  • Description: This course will introduce students to current topics in nutrition research. Students will attend seminars focused on research that will demonstrate the impact of nutrition on human health. Students are encouraged to pose questions to the speaker and write 5-7 bullet points that provide a summary of each presentation.

NUTR697 Readings in Nutritional Sciences

  • Graduate Level
  • Fall, Winter term(s)
  • 1-3 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: None
  • Description: Supervised study/review of a selected topic in nutritional sciences. May be elected more than once for a maximum of six credits.

NUTR698 Research in Nutritional Sciences

  • Graduate Level
  • Fall, Winter term(s)
  • 1-6 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: None
  • Description: Original research investigation of a special topic in nutritional sciences.

NUTR699 Masters Thesis in Nutritional Sciences

  • Graduate Level
  • Fall, Winter term(s)
  • 1 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: Perm of Thesis Advisor
  • Description: This course shall be elected by students enrolled in Master's degree programs that require a formal written thesis as a condition of program completion. The thesis shall be defended in front of the student's thesis committee. The course grade will reflect the student's accomplishments relative to the thesis and its defense. The course is to be elected only once.

NUTR796 Special Topics in Nutritional Sciences


NUTR802 Professional Development and Technical Writing

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Sonneville, Kendrin
  • Prerequisites: EHS801
  • Description: Doctoral students must learn to think critically about their own writing, the writing of their peers, and the process of writing in general. This course will center on peer review, written critiques, and lectures from experts to build the skills necessary to craft a piece of writing with these elements.
  • Course Goals: At the end of the course, students should be able to: • Communicate public health research and its implications to a technical audience in a style that engages and connects with the reader. • Develop translatable writing skills for diverse career paths in science.
  • Competencies: Students taking this class are expected on its completion to: • Have a stronger grasp of the basic skills necessary for writing a scientific manuscript. • Understand the structure and expected content in scientific writing, including abstracts, reviews, and articles. • Understand how to critique the writing style, content, organization, and logic in their own and their peers' writing. • Take and give criticism constructively and use it to improve their writing. • Have a polished piece of writing that they can either submit for publication or use for their preliminary exam. • Have developed a regular writing routine that is productive for them.

NUTR803 Effective Teaching in Public Health

  • Graduate Level
  • Winter term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Anderson, Olivia
  • Description: Students will engage in a community of graduate students to explore/prepare for a faculty career, focusing on teaching at a university-level specifically in the public health field. Students will immerse in literature, discussion, and workshops on state-of-the-art pedagogical techniques. Course tangibles include: teaching philosophy statement, course syllabus, and teaching demonstration.
  • Course Goals: 1. Reflect on your own teaching practice; 2. Engage in conversations about teaching and faculty life with faculty and peers; 3. Design a specific course under your nutrition expertise that you could teach at a university institution; 4. Apply research-based inclusive teaching strategies to your teaching-related documents - a teaching philosophy, syllabus, lecture material; 5. Understand the purpose of different types of student learning assessment and apply them to your newly designed course; 6. Identify strategies for success in higher education for your diverse student body
  • Competencies: 1. Articulate your knowledge of effective pedagogical techniques to colleagues and future employers, both in writing and in discussion 2. Exhibit your teaching values and beliefs through course documents (e.g, syllabus, assignments, etc.) 3. Demonstrate your teaching strategies, values, and beliefs through actively practicing teaching 4. Demonstrate your ability incorporate inclusivity in the classroom setting 5. Establish the ability to actively seek feedback to meet and exceed teaching expectations at an institute of higher education
  • This course is cross-listed with PUBHLTH803.

NUTR869 Innovations in Nutrition Research

  • Graduate Level
  • Fall term(s)
  • 1 Credit Hour(s)
  • Instructor(s): Perng, Wei; Peterson, Karen; Staff;
  • Prerequisites: Doctoral, MPH and MS student with demonstrated interest in Nutritional Sciences research (with permission),Doctoral, MPH and MS student with demonstrated interest in Nutritional Sciences research (with permission)
  • Description: The course will include: -integrative discussions of dissertation research projects -presentations of research findings -in-depth literature reviews and critiques -manuscript reviews in Nutritional Sciences

NUTR899 Advanced Research in Nutritional Sciences

  • Graduate Level
  • Fall, Winter, Spring, Summer term(s)
  • 1-6 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: Must be a PhD student in Nutritional Sciences
  • Description: Original investigations of a specific research topic in Nutritional Sciences. Designed for doctoral students performing research prior to passing their qualifying exams. Students will complete two separate rotations with faculty members for a minimum of 1 credit each. This course may be elected more than once.
  • Course Goals: Expose PhD students to Nutritional Sciences research opportunities in order to assist students in exploring interest areas and a dissertation topic.
  • Competencies: To be determined with the faculty member and the student based upon the research rotation.

NUTR990 Dissertation Research/Pre-Candidate

  • Graduate Level
  • Fall, Winter, Spring-Summer term(s)
  • 1-8 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: Nutritional Sciences Doctoral Student
  • Description: Election for dissertation work by doctoral students not yet admitted to status as a candidate.

NUTR995 Dissertation Research for Doctorate in Philosophy

  • Graduate Level
  • Fall, Winter, Spring-Summer term(s)
  • 1-8 Credit Hour(s)
  • Instructor(s): Staff
  • Prerequisites: Nutritional Sciences Doctoral Student
  • Description: Election for dissertation work by doctoral student who has been admitted to status as a candidate