Study of various acute and chronic disease processes in relationship to the most current principles of nutrition management.

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.

Discuss current research unfolding in the field of chronic inflammation, how this inflammation is related to a variety of disease states and the impact nutrition can have on improving the inflammatory state.

An in-depth examination of the biochemical and physiological functions of nutrients and their relationships to health and disease. The digestion, absorption, and transport of nutrients are discussed.

Study of the components of the Mediterranean diet and how this diet is able to reduce the risk of chronic diseases (obesity, diabetes, cardiovascular disease, and cancer). Study of the role of nutrition and the Mediterranean diet in physical performance and health. Specific regimens applicable to athletes/personal fitness programs, ranging from the training diet to fluid, electrolyte and glycogen replacement. Professional Spanish and interpreting skills will be reviewed. This information will serve as background knowledge for interaction with both middle school-age children and athletes.

This is an advanced course that emphasizes counseling as a supportive process, characterized by a collaborative counselor-patient relationship that involves behavior and attitudinal change. It will focus on the conceptual foundations and philosophy of behavior change theories, with an emphasis on motivational interviewing, including application in practice to provide the learner with a collection of evidence-based strategies and counseling skills to promote behavior change in patients/clients.

This course is designed to build a solid foundation in dietetic practice. The course will cover the scope of practice of dietitians, healthcare ethics, advocacy in the field of dietetics, the Nutrition Care Process, fundamental counseling skills, and an introduction to foodservice. The foundational knowledge gained in this course are built upon future courses in the dietetics program.

The goal of this course is to present a systems approach to obesity prevention - ie understanding the complex task of trying to change the way people eat, move, and live, and sustaining those changes over time. Students will learn causes and correlates of diet, physical activity, and obesity data and methods related to assessment of obesity, the health and financial consequences of the obesity epidemic, and will gain insights into obesity prevention, treatment, and policy approaches.