Curriculum

This course studies the critical evaluation of original research papers regarding general and comparative physiology, principles of physiology, nerve and muscle, temperature regulation, and ion and water balance.

This course studies structures of carbohydrates, proteins, lipids and nucleic acids, basic principles of enzyme catalysis, protein synthesis, intermediary metabolism, and nutrition.

Explores the dietetic profession, professional nutrition organizations, and their connection to the community at large as it impacts dietetic practice. The AND Code of Ethics, legal and professional practice regulations, standards of care, reimbursement, and coding for nutrition service are discussed.

This course develops the student's knowledge of health care accounting with particular emphasis on its application towards financial decision making. Topics include financial statements, measuring income, net worth and cash, break even analysis, cost allocation, budgeting for operations, and analyzing financial performance & financial case analysis.

This course introduces the basic principles and methods of data analysis in public health biostatistics. Emphasis is placed on public health concepts such as sampling, study design, descriptive statistics, probability, statistical distributions, estimation, hypothesis testing, chi-square tests, t-tests, analysis of variance, linear regression, and correlation. SAS software is required.

A study and discussion on human cardiovascular, pulmonary, blood, and gastrointestinal systems, as well as higher neuronal functions and intersystem interactions.

This course provides the knowledge and skills to plan aesthetically pleasing and nutrient-dense menus/meals for health individuals at every life stage taking into account food preferences, cultural traditions, and budgetary considerations.

The study of research methodology utilized in nutrition and dietetics. Includes outcome assessment and process improvement studies.

As a natural part of the female lifecycle, conception, pregnancy, and lactation are unique life stages that lead to the production of human life. The nutritional status of females and males is critical for the development of offspring and successful birth outcomes.

The course objective is to provide students with the necessary business skills and tools to function to competently in a changing healthcare environment. This course will cover two major sections: accounting fundamentals and financial analysis. Several topics within these sections will be explored with emphasis on problem-solving techniques.

The study of U.S. public health nutrition policies and community-based programs, including diverse U.S. populations, assessment of nutrition status in communities, and population-based nutrition communication. Diet intake methods and surveys used in public health nutrition monitoring and assessment will be explored.

Discussion of food composition, food components, the food matrix, processing methods, food additives, and factors affecting food safety, food palatability and nutritive value of human food.

This survey of pharmacology will teach the student general principles of drug action. Students will develop an understanding of the basic pharmacokinetic; pharmacodynamics and pharmacogenetics principles underlying drug therapy; prototypic drugs and their adverse effects; the development of drug dependence; and addiction and an awareness of environmental toxins.

This course applies the principles of physiology, biochemistry, and nutrition to nutrition care and planning for healthy infants, children, and adolescents, as well as those with the most common pediatric conditions/illnesses of broad nutritional significance.

An integrated study of the biochemical and physiological aspects of human macronutrient metabolism, with reference to nutrient interrelations and energy balance in the normal human adult and in common clinical problems.

This course emphasizes the systems theory approach for understanding the flow of food through food service operations. Students will learn how environmental and regulatory factors influence the transformation of people, materials, facilities, and other resources into culturally and nutritionally appropriate meals, sanitation and safety, customer and employee satisfaction, and financial accountability.

Methods of meeting individualized nutritional requirements based on physiological, genetic, and biochemical alterations that occur during acute conditions and the effect on nutrient need. Includes nutrition screening and assessment.

Discussion of vitamins, minerals, and accessory nutrients in humans. Includes physiological interrelationship of vitamins, minerals and assessory nutrients, unique properties, food sources and supplement bioavailability, physiological and biochemical functions, and methods to determine state of nutriture.

A continuation of NTRD-N 751. An integrated study of the biochemical and physiological aspects of human metabolism, with reference to selected organ systems such as the immune system, bone, adipose tissue, genetic, and epigenetics in normal human adults and in common clinical problems.

Methods of meeting individualized nutritional requirements based on physiological and biochemical alterations that occur during chronic conditions and their effect on nutrient need.

This course applies the principles of physiology, biochemistry, and nutrition to the specialized nutrient needs and nutrition care of infants, both preterm and term and patients with complex conditions/illnesses that have a significant nutrition component.

This course provides a conceptual framework for understanding behavior in the work environment at the individual, group, and organizational level. Key organizational behavior theories and concepts will be introduced and linked to both individual contribution and effective management of others.

An introduction to nutrition counseling techniques, including behavioral change and motivational interviewing, along with developing communication skills in order to effectively counsel and educate individuals on health eating, which is the core of nutrition education and scope of practice as defined by the Academy of Nutrition and Dietetics (AND).

An integrated study and application of the biochemical and physiological aspects of human macronutrient metabolism with special reference to the microbiome-gut-brain axis and immunity — the potential interrelationship between the microbiome and common chronic conditions.