A course, on a special topic in the discipline at the post-baccalaureate or master degree level, offered on the basis of need, interest, or time lines. May be repeated for credit. See registrars office current class schedules Web page for specific semester description.

The focus of this class is the application of Nutrigenomics as it relates to the prevention or intervention of disease by providing or restricting the proper nutrients and food compounds to maintain homeostasis in the body from the biochemical level to organ systems. The ability for nutritionists and healthcare professionals to create an optimal diet requires an understanding of how innumerous interactions between nutrients and genes, proteins and metabolic pathways regulate disease pathways.

Principles of marketing, financial management, and human resource management applied to foodservice operations. Restricted to students in the MSCMD program.

This course will integrate the sciences of exercise physiology and nutrition and discuss its application in enhancing athletic performance and the prevention and management of chronic diseases including obesity, diabetes, and cardiovascular disease. Training induced adaptations of the cardiovascular and pulmonary systems, muscle, metabolism and body composition will be examined. Evidence- bases sports nutrition recommendations and the science behind them will be discussed.

This course assists the student in collection of appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. Physical assessment competencies to be attained at the novice level include: assessment of body composition; measurement of vital signs; blood glucose; physical assessment of fluid status; assessment of "normal breath" and heart sounds; intra and extra - oral assessment, dysphasia screening; and clinical assessment of nutrition status.

This course assists the student in collecting appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. Physical assessment competencies to be attained at the novice level include: assessment of body composition; measurement of vital signs; blood glucose; and clinical assessment of nutrition status. A review of MNT along with developing skills necessary for nutritional assessment and nutritional care of individuals throughout the life cycle. Graded CR/NC.

Discuss current research unfolding in the field of chronic inflammation, how this inflammation is related to a variety of disease states and the impact nutrition can have on improving the inflammatory state.

An in-depth examination of the biochemical and physiological functions of nutrients and their relationships to health and disease. The digestion, absorption, and transport of nutrients are discussed.

This course is designed to build a solid foundation in dietetic practice. The course will cover the scope of practice of dietitians, healthcare ethics, advocacy in the field of dietetics, the Nutrition Care Process, fundamental counseling skills, and an introduction to foodservice. The foundational knowledge gained in this course are built upon future courses in the dietetics program.

The goal of this course is to present a systems approach to obesity prevention - ie understanding the complex task of trying to change the way people eat, move, and live, and sustaining those changes over time. Students will learn causes and correlates of diet, physical activity, and obesity data and methods related to assessment of obesity, the health and financial consequences of the obesity epidemic, and will gain insights into obesity prevention, treatment, and policy approaches.