Course Descriptions

NUTR 121 - Anatomy and 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 the systems are studied. (6 credits)

NUTR 122 - Introduction to Biological Chemistry
The course meets for six weekend day sessions. The first two meetings reviews basic General Chemistry topics including Atomic Theory, Periodic Law, Chemical Bonding, Chemical Reactions, Kinetics, and Acid & Base Concepts. The second two meetings deals with Organic Chemistry and includes topics in Isomerism, and the Physical & Chemical Properties of the different Organic Functional Groups. The last two meetings is an introduction into Human Biochemistry concentrating on the structural and functional properties of Carbohydrates, Lipids, Proteins and Nucleotides. The roles of these biological chemicals in Nutrition and Metabolism is also discussed. (4 credits)

NUTR 560A - Pathophysiologic Basis of Metabolic Diseases
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 neoplasms. The influence of various  nutrients on systemic function will be stressed. (4 credits)

NUTR 560B - Biochemistry of Nutrition
The course reviews the 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 are discussed. (4 credits)

NUTR 560C - Vitamins and Minerals
The course covers the 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)

NUTR 560D - Clinical Biochemistry
The course encapsulates the biochemistry of disorders arising from acid/base imbalance and the abnormal metabolism of the 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 are discussed. (3 credits)

NUTR 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 are covered extensively. (3 credits)

NUTR 560F - Nutritional Therapeutics
A survey of diseases with primary or secondary nutritional implications and related nutritional strategies are reviewed. For each disease covered, the etiology, pathology, epidemiology, and prevailing methods of treatment are 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)

NUTR 560H - Developmental Nutrition
Nutritional considerations and health related concerns of growth and develoment are explained. Special attention will be given to pregnancy/lactation, fetal/neonatal, and infant/pediatric stages of development. (3 credits)

NUTR 560J - Research in Nutrition
The independent research project is the culmination of graduate studies in the Human Nutrition program. The project can take the form of a literature-based study or an original research project. All work must be done by the student. The topic must be approved by the faculty advisor. The project must be completed within one semester following the completion of the core curriculum. (3 credits)

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

NUTR 560M – Evidence Based Nutrition (must be taken in on-line format)
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) See Note.

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

NUTR 560R - Nutrition and Culture (must be taken in on-line format)
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)

NUTR 560S - Basic Nutrition Seminar
A study of the basic principles of nutrition and the influence of nutrients and food choices on health promotion and disease prevention. (1 credit)
Note: 560S is only required of students who have not taken a basic nutrition course.