This course is designed to study recent, evidence-based developments in the area of the macronutrients: carbohydrates, fiber, lipids, proteins and alcohol, including “normal” digestion and absorption, biochemical pathways, normal function and dysfunction, interpretation of lab tests, pathophysiology of involved organ systems.
This course is designed as an advanced introduction to methodology, design, and statistical application in health sciences, public health, and nutrition research. This course is intended to make the student a more informed and critical consumer of scientific research literature, and to provide sufficient information for the design of a theoretically and methodologically sound study and/or grant proposal.
This course builds on scientific foundations of nutrient metabolism (macro- and micronutrient), biochemistry, anatomy, physiology for the application of nutrition and diet to the health and disease and individuals and populations. Pathophysiology of cardiometabolic, malnutrition, obesity, liver, pancreas and gastrointestinal tract diseases and surgeries for these diseases are covered along with appropriate medical nutrition therapies to prevent and manage these conditions. Using the Nutrition Care Process (NCP) the principles of nutrition assessment, diagnosis, intervention and monitoring for the diseases are covered. This course prepares students for their RWPE SEL in clinical sites.
This course is centered around the application of biochemistry, nutrition and food science to sports and physical activity. Working and critically-thinking from an evidence-based frame of mind, students will discuss various aspects of sports and nutrition (organized by nutrient and Athlete Life Stage or Occupation Group) from several perspectives. This includes nutrient requirements and use during exercise. Emphasis on practical application, including appropriate food selection to optimize performance of athletes across the lifespan.
A study of food systems and food customs of various regional, national and ethnic groups throughout the world. Students will explore the complex interconnections of food systems, culture, nutrition and public health. The goal of this course is to provide students with an understanding of connections between food systems, culture and health.
This course will focus on nutrition as a cultural issue, how culture affects nutrition and health, the role of women in culture and food procurement, the meaning of food and implications for behavior change, poverty reduction and public health. This encompasses cultural and ethnic food patterns and customs (foods used, preparation techniques, authentic recipes), nutritional adequacy, and meal patterns of different cultures. We will also discuss relevant health and disease issues in each region, and look at food, nutrition and health issues within the social, political and/or historical context.
Throughout the course, students will demonstrate that they have gained experience in authentic cultural meal and menu planning (including nutritional adequacy, recipe modification, budgeting, time use/efficiency, pleasurable eating), meal marketing and presentation (meal service styles, table settings and appointments, etc.) of cultural foods and meals.
A Community Nutrition RWPE SEL site can include organizations that work with food systems, food access, nutrition communication and education, such as Supplemental Nutrition Assistance Program Education (SNAP-Ed), Women, Infants and Children (WIC) and the Dairy or Beef Council. These sites can also include Eating Disorder Treatment, Homeless Shelters, Sports Nutrition Centers, Schools, Employee Health and Wellness Programs, etc..
The Community Nutrition experience focuses on expanding Graduate Nutrition Students’ knowledge of and experience with nutrition counseling and education of in a variety of community settings. Graduate Students gain knowledge of the program’s target population and nutrition services provided, as well as the agency’s organizational structure, funding methods/resources, and methods of program evaluation. Graduate Students learn and apply federal rules and regulations, as applicable. Graduate Students participate in the daily operations of the agency, and gain experience conducting projects, such as developing education materials and lesson plans.
A Clinical Nutrition RWPE SEL site can include Hospitals or medical centers with in-patient facilities as well as outpatient facilities and private clinical settings where Medical Nutrition Therapy (MNT) is practiced.