Course Descriptions

NUTRITION 560A
Pathophysiologic Basis of Metabolic Disease
A study of the underlying mechanisms of disease and the complex interrelationships between critical systems including respiratory, urinary, cardiovascular, digestive, nervous and endocrine. Lectures will include fluid and electrolyte imbalances, acid and base imbalances, inflammation, hypersensitivity, infection, necrosis, and neoplasm. The influence of various nutrients on systemic function will be stressed. (4 credits)

NUTRITION 560B
Biochemistry of Nutrition
Static and dynamic aspects of the biochemistry of carbohydrates, lipids, amino acids, proteins, nucleic acids, hormones and vitamins in the healthy individual. Cations, anions, enzyme kinetics, and integration and control mechanisms of the various metabolic pathways will be discussed. (4 credits)

NUTRITION 560C
Vitamins and Minerals
Basic and clinical aspects of nutrient homeostasis with emphasis on vitamin and mineral metabolism at the cellular and tissue level. Lectures will include specific functions, requirements, sources, assay methods, and effects of deficiencies and excesses of vitamins and minerals. (4 credits)

NUTRITION 560D
Clinical Biochemistry
The biochemistry of disorders arising from acid/base imbalance and the abnormal metabolism of carbohydrates, lipids, proteins, amino acids, nucleic acids, bile pigments, vitamins and hormones. Inherited disorders of metabolism, the role of enzyme levels in prognosis of biochemical dysfunctions and the meaning and interpretation of clinical laboratory findings will be discussed. (3 credits)

NUTRITION 560E
Assessment of Nutritional Status
Clinical and laboratory procedures for evaluation of nutrient status, including blood and other tissue analyses, dietary records, questionnaires, case histories, physical examinations, and anthropometric methods. (3 credits)

NUTRITION 560F
Nutritional Therapeutics
A survey of diseases with primary or secondary nutritional implications and related nutritional strategies. For each disease covered, the etiology, pathology, epidemiology, and prevailing methods of treatment will be presented. The mechanism of action of various nutritional therapies and the role of nutrition in support of other treatments and modalities will be explored. (4 credits)

NUTRITION 560H
Developmental Nutrition
Nutritional considerations and health related concerns of growth and development. Special attention will be given to pregnancy/lactation, fetal/neonatal, and infant/pediatric stages of development. Nutritional needs of the adolescent and elderly will be discussed. (3 credits)

NUTRITION 560J
Research in Nutrition (elective)
Independent research project with faculty guidance, based on literature survey or original research. Project approval is required. (3 credits)

NUTRITION 560L
Nutrition and Exercise (elective)
An instructional class for nutritionists detailing proper dietary protocols for enhancing endurance and performance during exercise and sports. (3 credits)

NUTRITION 560M
Evidence Based Nutrition (*note)
The course describes the analytical approaches for searching and interpreting clinical research data reported in the literature using evidence based practice with emphasis on the application of those data in clinical practice. Biological variation, experimental design, data and fact differences, matching analysis to design, integrity in analysis, and bias in design and analysis, are considered in detail. (3 credits)

NUTRITION 560P
Botanical Medicine (elective)
A study of the use of herbs in nutritional practice. Lectures will include the mechanism of action, pharmacological/toxicological properties, clinical applications, product standardization, and recommended dosage, of individual herbs. (3 credits)

NUTRITION 560R
Nutrition and Culture (elective)
This course reviews nutrition principles, examines dietary patterns, and outlines the cultural importance of food in various ethnic and American societies. This course is designed to provide an overview of the cultural aspects of food, the societal influences and origins of food traditions. It will cover aspects of American (including Native American) and selected ethnic cuisines. Material will cover a brief overview of culinary history and future trends.  (3 credits)

Pre-Requisite Course Offerings

NUTRITION 121
Anatomy & Physiology I & II
This course provides a detailed study of the structure and function of cells, tissues, and organ systems, control systems of the human body, homeostatic mechanisms, and the interrelations between body systems. (6 credits)

NUTRITION 122
Introduction to Biochemistry
This prerequisite course to the Biochemistry of Nutrition course (NUTR560B) is designed to prepare a student who has never had the basic chemical sciences or to serve as a review course and coveris the basics of General and Organic Chemistry as well as Human Biochemistry. (4 credits)

NUTRITION 123
Basic Nutrition
A study of the basic principles of nutrition and the influence of nutrients and food choices on health promotion and disease prevention. (1 credit)