Course Descriptions

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Core Courses

NUTR5000  Macronutrients and Micronutrients

(3 credits) This course introduces the structure and function of macronutrients (carbohydrates, fat, and protein) and micronutrients (vitamins and minerals), and their importance in the human diet. Vitamins and minerals are also covered with respect to dietary need, metabolism, and clinical disorders associated with deficiency and excess consumption. Carbohydrate, fat, and protein are also covered with respect to integrated metabolism in tissues and how the ingestion of combined macronutrients affects overall metabolism. The concept of food as medicine will be introduced.
Prerequisite: Grade of C or better in an undergraduate chemistry, biology or physiology course.

OR

NUTR5001  Macronutrients and Micronutrients

(4 credits) This is the same course as NUTR 5000 with a one credit additional research project requirement for chiropractic students who wish to use this course to satisfy the Clinical Nutrition 1 and 2 requirements in the chiropractic program. Prerequisite: Grade of C or better in an undergraduate chemistry, biology or physiology course

Instructor: Paul Ratté, ND
Format: Classroom/online
Offered: Fall 2015

NUTR5002  Nutrition Assessment and Healthy Eating through Lifecycle

(3 credits) This course provides information on what constitutes a healthy eating plan in general as well as specifically at each stage of the lifecycle.  This course will also describe ways to achieve this type of healthy eating plan throughout the lifecycle. General nutrition information regarding food labels and how to interpret and apply this information for correct use by the general public will also be included. This course also describes, in great detail, how to assess for nutritional adequacy using anthropometric, biochemical, clinical, dietary, environmental, and focused nutrition exam findings and information for a nutrition assessment and how to obtain such information in a clinical and/or wellness setting.
Prerequisite: Grade of C or better in an undergraduate chemistry, biology or physiology course

Instructor: Maria Boosalis, PhD, MPH, RD, LD
Format: Online
Offered: Fall 2015, Winter 2016

NUTR5003  Science of Supplements/Nutraceuticals/Functional Foods

(2 credits) This course defines as well as provides an overview of the entire supplement/nutraceutical/ and functional foods aspect of nutritional advice and use that has become commonplace over the past decades.  The broad area of phytonutrients/phytochemicals will also be included. Evidence-based research, resources and practices regarding use of these consumables will be covered.
Prerequisite: NUTR5000 or NUTR5001 and NUTR5002

Offered: Winter 2016

NUTR5004  Healthy Weight Management: Fad, Fact or Fiction?

(2 credits) This course will cover the overall management of obesity in an individual, including its etiology and contributing mechanisms, pathophysiology, evaluation, assessment, medical nutrition therapy, as well as considerations in its treatment and prevention throughout the lifecycle. The latter aspects will include individual as well as public health/community approaches.
Prerequisite: NUTR5000 or NUTR5001 and NUTR5002

Offered: Winter 2016


Emphasis Area: Nutrition Intervention in Health and Disease

NUTR5101  Clinical Nutrition Intervention 1: Cardiovascular Disease/Hypertension/Osteoporosis

(2 credits) This stand-alone course is one of a three-part series that covers the pathophysiology, treatment and management of nutrition-related diseases and conditions as well as recommended guidelines for their clinical nutrition intervention. This course will cover the nutritional interventions regarding cardiovascular diseases, hypertension and osteoporosis.
Prerequisites: NUTR5000 or NUTR5001; NUTR5002

NUTR5102  Clinical Nutrition Intervention 2: Gastrointestinal/Endocrine

(2 credits) This stand-alone course is the second of a three-part series that covers the pathophysiology, treatment and management of nutrition-related diseases and conditions as well as recommended guidelines for their clinical nutrition intervention.  This course will cover the nutritional interventions regarding diseases of the gastrointestinal tract and endocrine disorders.
Prerequisites: NUTR5000 or NUTR5001; NUTR5002

NUTR5103  Clinical Nutrition Intervention 3: Special Topics

(2 credits) This stand-alone course is the third of a three-part series that covers the pathophysiology, treatment and management of nutrition-related diseases and conditions as well as recommended guidelines for their clinical nutrition intervention. This course will cover the nutritional interventions regarding current topics in nutrition including inflammation and other timely, relevant nutrition topics.
Prerequisites: NUTR5000 or NUTR5001; NUTR5002


Emphasis Area: Nutrition for Health, Wellness, Human Performance

NUTR5201  Healthy People 2020: Nutrition Strategies for Health/Wellness

(2 credits) Healthy People 2020 are science-based, 10-year national objectives for improving the health of all Americans. This course explores those national objectives on a population basis as well as individual basis. In particular, those overall objectives coupled with the leading health indicators that have a nutrition component will be covered and possible strategies/approaches to address these health concerns will be covered.
Prerequisite: NUTR5002

NUTR5202  Food as Medicine: Definition/Practice

(2 credits) The concept and value of food as providing more than nutrients per se will be covered including evidence-based research on food-based eating plans and the health benefits they provide. Information regarding healthy eating plans that have survived generations and across cultures/nations will be included as will what is known about healthy eating within the context of healthy living as noted by Hippocrates. As Hippocrates said “If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.”
Prerequisite: NUTR5002

NUTR5203  Sports and Human Performance Nutrition

(2 credits) This course addresses the main nutritional needs of athletes, from weekend warriors to elite performers.  Nutritional assessment, needs, concerns, requirements, and recommendations for optimal human performance will be covered for macro/micronutrients as well as supplements.
Prerequisites: NUTR5000 or NUTR5001; NUTR5002


Master of Health Science in Applied Clinical Nutrition courses (after all courses for both Graduate Certificates are completed)

NUTR5301  Reading the Research: Stats/Evidence-Based

(2 credits) This course is designed to provide a sound scientific, evidence-based basis on how to read and review the health/wellness literature with special emphasis on nutrition-related literature/studies.  Overview and strengths/weaknesses of major types of research designs including statistical data basics will be included.
Prerequisite: NUTR 5000/5001, NUTR 5002, NUTR 5003, NUTR 5004, NUTR 5103, NUTR 5102, NUTR 5103, NUTR 5201, NUTR 5202, NUTR 5203

NUTR5302  Theories of Behavior Change and Motivational Interviewing

(2 credits) This course will cover the basic theories of behavior change in individuals as well as populations.  Information on how these theories can be applied and used to change health-related behavior will also be included. The technique, practice and use of motivational interviewing skills will be included as well.
Prerequisite: NUTR 5000/5001, NUTR 5002, NUTR 5003, NUTR 5004, NUTR 5103, NUTR 5102, NUTR 5103

NUTR5303  Capstone Project

(4 credits) This will be a multifaceted research-based project that will demonstrate attainment of skills and objectives to serve as a culminating academic and intellectual experience for students to successfully obtain a Master of Health Science in Applied Clinical Nutrition. Similar to a thesis, each student’s capstone project will vary, but will be at least a trimester long and produce a final written product that will also be given as an oral presentation. Students will select a topic in the area of applied clinical nutrition, outline the objectives of the project and receive approval of their proposed capstone project from designated faculty mentor/advisor prior to beginning. Demonstration of learning and proficiency of applied clinical nutrition skills through the written as well as oral presentation of these findings will be required for successful completion of program and awarding of the degree.
Prerequisites: Completion of all masters-level certificate courses and a co/prerequisite of NUTR 5301

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