Cardiovascular health and disease, weight control and eating disorders, and diabetes. Restricted to students in the MSCMD program.
Study of acute chronic disease processes in relationship to the most current principles of the nutrition care process with attention to surgery and critical care, renal, transplant and parenteral and enteral conditions. Prerequisite: 571.
Upon completion of Nutrition and Cancer, participants will have a fundamental understanding of how particular nutrients impact tumor promotion or prevention, the mechanisms of action, and translatability of these findings the the clinic.
During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills.
During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills.
The goal of this course is to provide students with the knowledge, tools and resources to start their own nutrition business or private practice. Students will learn how to create a business plan, identify their ideal client as well as how to develop tools for client engagement retention. Students will participate in class discussions and engage in experiential activities that will reinforce learning. Students will build upon their business through weekly assignments and be ready to start their own practice at the completion of the course.
Advanced study of the human absorption and metabolism of vitamins and minerals. Information will be integrated with current research and specific patient populations.
A course, on a special topic in the discipline at the post-baccalaureate or master degree level, offered on the basis of need, interest, or time lines. May be repeated for credit. See registrar's office current class schedules Web page for specific semester description.
The focus of this class is the application of Nutrigenomics as it relates to the prevention or intervention of disease by providing or restricting the proper nutrients and food compounds to maintain homeostasis in the body from the biochemical level to organ systems. The ability for nutritionists and healthcare professionals to create an optimal diet requires an understanding of how innumerous interactions between nutrients and genes, proteins and metabolic pathways regulate disease pathways.
Principles of marketing, financial management, and human resource management applied to foodservice operations. Restricted to students in the MSCMD program.