Graduate Nutrition

NUTR 5088. Nutrition Science Thesis. 1-6 Credit Hours (Lecture: 1-6 Hours, Lab: 0 Hours).

Scholarly essay based on research gaps in nutrition and dietetics, written under the guidance of the student's advisor. Completion credit awarded upon meeting thesis requirements for the master's degree. Prerequisite: NUTR 5310, NUTR 5088.

NUTR 5181. Nutrition Science Capstone. 1 Credit Hour (Lecture: 1 Hour, Lab: 0 Hours).

Integration of learning from previous coursework and enhancement of leadership skills. Utilizing both instruction and self-guided learning, students develop and report on a tangible project addressing clinical, community, or foodservice management needs or an area of interest of the student related to nutrition and/or dietetics. Prerequisite: NUTR 5310, NUTR 5080.

NUTR 5182. Supervised Practicum in Nutrition and Dietetics. 1 Credit Hour (Lecture: 1 Hour, Lab: 0 Hours).

Supervised learning experience within a variety of healthcare settings including, clinical, community, and management in dietetics to meet specific objectives and achieve identified competencies as outlined by the Accreditation Council of Education in Nutrition and Dietetics (ACEND) for entry-level dietitians. Direct student supervision will be under experts in the field that include registered dietitians and/or nutrition-related supervisors.

NUTR 5280. Graduate Nutrition Science Seminar. 2 Credit Hours (Lecture: 2 Hours, Lab: 0 Hours).

This graduate seminar will provide the student with an advanced exploration and study of selected topics and emerging issues in food, nutrition, and dietetics. Topics will be determined through collaboration between faculty and students to enhance the required curriculum and to satisfy competencies mandated by the Accreditation Counsel for Education in Nutrition and Dietetics (ACEND). Prerequisite: NUTR 5310.

NUTR 5307. Integrative and Functional Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course provides an in-depth study of the metabolic processes and nutrition therapy as it relates to integrative and functional nutrition. Centers on the interactions between behaviors and the environment and the impact on the immune system, GI tract, mental health and the endocrine system. Nutrient supplementation, elimination diets, and diet modifications as part of the therapeutic management of gastrointestinal conditions, weight management, cardiovascular disease and other nutrition-related conditions will be covered.

NUTR 5308. Nutrigenomics in Health and Disease. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course explores to the interactions between nutritional factors, genomics, and health. The course also explores the potential roles of the nutrition professional in developing personalize dietary prescriptions to optimize health, reduce disease risk, or improve management of chronic disease.

NUTR 5309. Advanced Community Nutrition. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Provides an understanding of the methods, strategies, and evaluation of nutrition and diet counseling with consideration of learning styles. Integration of scientific principles and food science into the use of foods and nutrients in disease prevention and treatment. Public health and primary care issues will be analyzed related to current global, regional and local medical concerns.

NUTR 5310. Research Methods in Nutrition and Dietetics. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Introduces nutrition and dietetics students to the research process as informed consumers and future investigators. Topics include the research process; study designs; research protocols; sampling; questionnaire development; surveys and interviews; and evaluation of research statistics. Includes scientific writing, strategies for conducting literature searches, research ethics, and elements of a research proposal.

NUTR 5325. Nutrition Counseling and Health Literacy. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

The application of principles of communication and counseling skills needed to effectively practice nutrition and dietetics. This course will discuss theories of behavior and how to apply them in counseling to assist individuals to make behavioral changes.

NUTR 5349. Advanced Medical Nutrition Therapy I. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course provides an in-depth study of the pathophysiology of nutritional disease and advanced physical assessment skills. Those functional disorders which result in nutritional disease or those nutritional diseases which affect physiological function will be explored.

NUTR 5378. Nutrition in Sports and Exercise. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

This course will examine exercise physiology, nutrient requirements, and effective dietary changes for performance in sports and exercise across the lifecycle in multiple levels of sports activities. Additional topics include the role of ergogenic aids, eating disorders, and role of exercise in weight management and chronic disease.

NUTR 5379. Advanced Medical Nutrition Therapy II. 3 Credit Hours (Lecture: 3 Hours, Lab: 0 Hours).

Course content includes current nutrition theory and evidence-based practice in prevention and nutritional management of disease. Advanced therapies and patient management in nutrition support will be discussed. Patient assessment and medical chart documentation are covered. Elements of pathology and biochemistry of the nutrition-related problems are integrated into course topics. Prerequisite: NUTR 5349.

NUTR 5405. Food Service Management. 4 Credit Hours (Lecture: 3 Hours, Lab: 2 Hours).

This advanced foodservice management course will focus on opportunities to explore the concepts and theories of foodservice management through experiential application of leadership topics relevant to foodservice, clinical nutrition, and community nutrition. Corequisite: NUTR 5182.

NUTR 5406. Culinary Medicine. 4 Credit Hours (Lecture: 3 Hours, Lab: 1 Hour).

This course will expand the knowledge and understanding of recipe development, writing, analysis, and sharing as a resource for healthcare professionals to translate nutrition recommendations into recipes for their patients or clients, for food professionals and food content creators who want to sharpen their recipe development and writing skills, or anyone who wants to learn how to translate kitchen creations into reproducible recipes.