Nutritional Sciences Courses Taught by Peter Mancuso

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.

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.
  • Course Goals: The goal for students taking this course is to learn about: 1) Assessment and interpretation of body composition in adult and pediatric populations; 2) the influence of diet behavioral modification pharmacologic and surgical interventions.
  • Competencies: Following the completion of this course students who complete this course are expected to be able to: 1) Define categories of overweight or obesity given body composition information; 2) Identify important contributing factors to weight gain and the inappropriate consumption of food; 3) Suggest appropriate strategies in the prevention of obesity; 4) Identify eating disorders and suggest appropriate intervention; 5) Understand the neurophysiologic mechanisms that control feeding behavior; 6) Describe how endocrine and adipose derived factors influence food intake and the development of chronic disease; 7) Identify clinical symptoms associated with the pathophysiology of obesity; 8) Suggest potential mechanisms by which specific dietary behavioral factors and physical activity contribute to weight gain and loss; and 9) Apply knowledge of the role of environment food and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and populations.

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.

NUTR796: Special Topics in Nutritional Sciences


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