Courses are classified based upon whether they meet DPD requirements, MS requirements, or both. All courses are 4 credits unless otherwise indicated.

Fall 1

Basic introduction to field of psychology; topics include theories and findings governing learning, memory, perception, development, personality, social and abnormal psychology. Three hours large lecture and one hour discussion section or three hours of small lecture class with no discussion sections. Requirements vary. Students are required to participate as subjects in psychology studies. Carries social science divisional credit in CAS. (Credits: 4)

A broad introduction to the nature and activities of business enterprises within the United States' economic and political framework. Course content introduces economic systems, essential elements of business organization, production, human resource management, marketing, finance, and risk management. Key objectives of the course are development of business vocabulary and a fundamental understanding of how businesses make money. This course is intended for non- business majors. It may not be taken by QST students for credit nor can it be used by Boston University students toward the Business Administration minor. (Credits: 4)

This course provides an introduction to nutrition and focuses on the relationship between diet and health. Basic scientific information is presented in preparation for a discussion of applied issues such as weight loss, eating disorders, prevention of chronic disease, diet and exercise and vegetarian diets. Emphasis is placed on translation of current advice to actual food choices. 4 credits, either semester (Credits: 4)

This course meets the biostatistics core course requirement for all degrees and concentrations at SPH. The course replaces BS701 and BS703. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analaysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. This course gives students the skills to perform, present, and interpret basic statistical analyses using the R statistical package. (Credits: 3)

SAR HS551, CAS PS101, and QST SM101 meet DPD requirements. SPH BS704 meets MS requirements.

Spring 1

An in-depth didactic and laboratory review of the physical and chemical properties of carbohydrates, proteins, fats and water. Each macronutrient is discussed from its smallest starting molecule to its complex role in food items. Other related topics include food safety and food-borne illness, food preservation and processing, culinary techniques, food regulations and standards, food additives, food technology, and subjective evaluation of food. The laboratory requirement applies the food science principles through hands-on experiments in the kitchen setting. 4 credits, 2nd semester (Credits: 4)

This course provides the foundational knowledge of food service and clinical nutrition management explored through a systems approach. Management of human resources, quantity food production, menu development, financial accountability and quality control will be discussed as well as regulatory and other controls that influence the function of the system. (Credits: 4)

Application of physiological principles under different exercise conditions. Integration of the body systems in performance of exercise, work, and sports; immediate and long-range effects of these activities on the body. Laboratory includes the measurement of physiological parameters under extreme conditions. (Credits: 4)

This course focuses on the changing nutritional requirements from infancy, childhood, and adolescence throughout the geriatric years. Nutritional needs specific to pregnancy and lactation will be discussed. Emphasis is placed on understanding the behavioral, socioeconomic, and cultural factors associated with meeting nutrition requirements throughout the life span. 4 credits, 2nd semester (Credits: 4)

SAR HS500, 510, and 561 meet DPD requirements. SAR HS542 is not required, but strongly recommended.

Fall 2

This course will cover the dramatic effect of the socioeconomic status, cultural and psychological factors on food choices. Students will learn how to target populations, deliver effective nutrition interventions in the community, and perform a community-based needs assessment. Students will also obtain a working knowledge of federal, state, and local assistance programs. Principles related to nutrition education, program planning, and outcome evaluations will be discussed. A community intervention project will be assigned. 4 credits, 1st semester (Credits: 4)

This course will cover the pathophysiology of diseases as they relate to nutrition care. Techniques of nutritional assessment will be taught and applied to the assessment of patients with cardiovascular disease, hypertension, diabetes, obesity, disorders of the central nervous system, and pulmonary disorders. Documentation, interpretation of medical terminology, determination of special nutritional needs, and translation to menu and diet plans will be the focus of the course. (Credits: 4)

This course examines epidemiologic methods for investigating the role of diet in long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. The methodological issues covered include epidemiologic study design; dietary and nutritional status assessment; issues of bias, confounding, effect modification and measurement error; and interpretation of research findings including an understanding of statistical modeling. Students participate weekly in critical reviews of published research. Students completing this course will understand the principles of epidemiology and will be able to apply them as they read the scientific literature and participate in nutrition-related research. (Credits: 4)

Lectures and supervised individual and group counseling experience. Focus is on appropriate skills for interviewing, stimulating behavior change, and conveying information. For students enrolled in the graduate nutrition program. 2 credits, 1st semester (Credits: 2)

SAR HS520 and SAR HS566 meet DPD requirements. SAR HS584, SAR HS776, and SAR HS789 meet MS requirements.

Spring 2

This course is a continuation of SARHS584. This course focuses on medical nutrition therapy for various disease states, including gastrointestinal disease, kidney disease, cancer, AIDS, cystic fibrosis, and inborn errors of metabolism. This course also covers the metabolic response to trauma and critical illness and the importance of nutritional therapy in these states. The use of parenteral and enteral nutrition, intravenous catheters, and feeding tubes will be covered. Diet and drug interactions as well as alternative medicine and herbal therapy will be discussed. Students will use case studies to learn to apply their knowledge of nutrition care to the treatment of patients with various diseases. 4 credits, 2nd semester (Credits: 4)

This series of lectures are designed to provide students with information relevant to the practice of dietetics. ADA Standards of Practice/Standards of Professional Performance, the ADA Code of Ethics, the registration exam, third-party payment, and other issues salient to the dietetics practitioner are presented and discussed. 2 credits, 1st semester (Credits: 2)

Focuses on the etiology of major nutrition problems in the U.S. population and the role of the diet in disease prevention and treatment. Included are nutrition issues facing at-risk populations within our society, including pregnant and lactating women, infants and children, and the elderly. The role of diet in the development/prevention of cardiac disease, cancer, osteoporosis, and other chronic diseases is discussed. Students are expected to integrate a knowledge of normal physiologic changes, biochemistry, pathophysiology, metabolism, and nutrient requirements throughout the life cycle with recent advances in the field of nutrition. (Credits: 4)

This course teaches students to prepare a mock research grant proposal that would be used to compete for research funding. Students are challenged to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of personal interest. Course competencies include formulation of a testable research hypothesis and selection of an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills, and introduces them to budget planning and ethical issues related to research involving human subjects. (Credits: 2)

Structured clinical learning experience for graduate nutrition students. Placement sites include in- and outpatient facilities, adult and pediatric hospitals, public health agencies, private agencies, newsletter agencies, and long-term care facilities. Variable credit, either semester (Credits: 3)

SAR HS585 and SAR HS785 meet DPD requirements. SAR HS704, SAR HS742, SAR HS785, and SAR HS811 meet MS requirements.

Fall 3

This course provides a review of and an opportunity to implement all aspects of the nutritional care process. Through classroom discussion of case studies as well as experiences at in- and out-patient facilities, students will gain expertise in the provision of nutritional care. (Credits: 4)

The role of nutrition in the treatment of acute and chronic disease will be the focus of the course. The course will begin with an introduction to understanding nutritional assessment, body composition and energy expenditure methodology and the use of these methods in clinical practice. Current research pertinent to the nutritional interventions in the treatment of disease will be discussed. The student is expected to integrate basic knowledge of physiology, biochemistry, and metabolism in the application of nutritional therapy and review of the current literature. 4 credits, 2nd semester (Credits: 4)

A review of metabolism as the basis for understanding human nutritional requirements. Metabolism of carbohydrate, protein, and fat, as well as the regulation of these processes during various physiologic states are examined. Application of these principles to current topics in both normal and therapeutic nutrition is discussed. (Credits: 4)

Graduate elective (3+ credits)

SAR HS586 meets DPD requirements. SAR HS783, AR HS775 and the graduate elective meet MS requirements.

The DI (SAR HS703) begins in January or June following completion of the academic coursework.