Covers sources, absorption, availability, metabolism and functions of major nutrients, i.e., carbohydrates, proteins, and lipids. The regulatory role of enzymes and hormones in absorption and metabolism of these nutrients will be examined. Methods used to estimate the requirements and Recommended Dietary Allowances for protein and energy will be discussed.
Will examine in depth the sources, absorption, availability, metabolism and functions of micronutrients (minerals and vitamins). The interaction between minerals and vitamins will be discussed. Methods used to determine requirements, Recommended Dietary Allowances or amounts recognized as safe for these nutrients will be discussed.
Discusses nutrition as an important element for maintaining optimal health. Emphasizes the importance of each nutrient based on its biochemical and physiological functions. Studies nutritional needs at specific stages in the life cycle, as well as the implication of nutrition in major health problems in the United States, such as obesity, cardiovascular disease, hypertension, and cancer. Students learn to determine nutritional status through dietary analysis and learn to evaluate nutritional information.
Considers the scientific basis and methods for determining nutritional status of individuals throughout their lifespan. The lecture series includes: (l) nutritional assessment methods (laboratory indices, anthropometric and dietary methods and standards) (2) nutritional assessment in maternal and child populations at risk; and (3) the epidemiologic and clinical basis for assessing and monitoring major nutritional risks in adults years.
Uses basic principles of evaluation and measurement research to have the student: (1) identify a problem relative to nutrition services for a given population, (2) determine how to evaluate the problem, (3) choose, design and pilot test measurement instrument.
Clinical studies in nutrition in one or more settings selected from preventive, health maintenance, acute or long-term health care facilities and community programs. Individually planned assignments, clinical conferences, structured field reports and a one-week workshop prior to the fall semester, foster the acquisition of skills and knowledge essential to assuming leadership roles in the delivery of nutritional care. Clinical assignments will provide experiences in the student's chosen specialty area in health care.
The goal of this 2-credit graduate course is to explain how people’s nutritional needs vary with physiological developments during the life cycle. This is an important public health topic because the opportunities and risks for nutritional interventions differ at various life stages. Course components include lectures, readings and discussions about the relationships between nutrition and physical growth, development and aging. The current scientific basis for nutritional assessments and interventions will be emphasized.
The goal of this 3-credit course is to explain how changes in nutrition cause changes in normal physiology and vice versa. The course focuses on the endocrine, gastrointestinal and renal physiological systems. Course components include lectures, readings and discussions about the relationships between nutrition and physiology. The current scientific basis for nutritional assessments and interventions also will be emphasized. The objectives of NTR 635 are consistent with competencies of the MS in Nutrition and PhD in Exercise and Nutrition Science programs.
A major portion of the course will be devoted to understanding the basic tenets of epidemiology and how the principles and methods used in epidemiology contribute to disease detection, disease prevention at all stages, clinical practice and public health. Students will also gain a basic knowledge of public health as well as an understanding of how their discipline contributes to public health goals. Topics include an overview and history of public health, how epidemiologic methods have evolved over time to help us study disease, the natural history and transmission of disease, investigation of an outbreak, basic epidemiologic study designs, measures of disease occurrence, measures of association and risk, criteria used to assess causal relationships in health, and basic principles of population screening and surveillance. Students will also learn about the major chronic diseases affecting the health of Americans and the risk factors that have been shown to be associated with these diseases. Examples relevant to students in occupational therapy, exercise science, nutrition science and rehabilitation science will be used to describe both exposures and outcomes and to emphasize the breadth of epidemiology as well as its relevance to health professionals.
Examines the physiologic and metabolic alterations in chronic and acute illness and trauma requiring modifications in nutritional care; the current scientific basis for nutrition intervention measures; and the interrelationships between diet, other treatment modalities, and nutritional status.
An introduction to the current literature, this required course familiarizes students with a wide range of topics relating both to nutritional research and clinical care. Students present seminars and participate in discussion.