Graduate Nutritional Science

Students will develop a basic understanding of nutritional concerns of older persons, be introduced to some of the biological changes of the body during the aging process, recognize dietary practices and nutritional needs specific to older individuals, and practice skills needed to develop and lead interventions with older adults. This one credit course is designed to introduce students to the knowledge and skills needed by dietitians and health practitioners to promote successful aging and minimize disease impact in the second half of life.

This course is a discussion of the principles and programs developed to improve the dietary intake and the nutritional status of individuals and groups within a community.

Thesis guidance for M.A. students.

Thesis guidance for M.A. students.

This course is designed to address the intellectual growth needs of students at the advanced or senior level

This course will give you a clear introduction to the basic fundamentals of energy metabolism. The subject matter of the course will be relevant to nutrition and determined by the faculty of record.

This course covers assay and purification of enzymes and other proteins. Chemical modification, site-directed mutagenesis, and enzyme kinetics as tools in understanding structure-function relationships and enzyme mechanisms will also be covered.

This course aims to help students develop an understanding of the chemistry of lipids, the unique structural and associative properties of lipid molecules which distinguishes them as a class and forms the basis for an understanding of the nutritional biochemistry which describes and seeks to predict the physical and biological functions of lipids in living tissues.

This course examines the metabolism of vitamins and minerals in the context of human development from infancy, childhood, adolescence, adulthood, reproduction and through to aging

This course provides an in-depth introduction to vitamin and mineral metabolism with particular emphasis on nutrient bioavailability and absorption, transport and tissue accumulation, regulation of nutrient metabolism and homeostasis, and nutrient function.

The course aims at giving the student the scientific knowledge to assess the nutritional status of the community and hospitalized patients. Students will gain an understanding of dietary, biochemical, anthropometric and clinical determinants used in the assessment of individuals and groups.

Study of theory, concepts and philosophy affecting nutrition education and services in the community.

This course emphasizes skills in the conduct and interpretation of research. Emphasis given to study design, instrumentation, analysis, and ethical issues.

This course emphasizes skills in the conduct and interpretation of research. Emphasis given to study design, instrumentation, analysis, and ethical issues.

Dissertation guidance for doctoral students.

Dissertation guidance for doctoral students.

Course topics include an overview of global and US public health nutrition goals, malnutrition around the globe, nutrition surveillance systems and interventions, practices and processes of local and global food markets, global food systems and legislative and regulatory policies.

For the purpose of this course nutrition and food policy is viewed as a specific set of decisions with related actions, established by a government and often supported by special legislation, which address a nutrition or food problem or set of problems.

Presents major nutritional problems that influence the health, survival, and developmental capacity of populations in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status.